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1992
1
INDUSTRIAL INGREDIENTS FOR SATIETY AND SATIATION:
Scientific evaluation, current market applications and legal limitations
Gaspar Ros Berruezo
Prof. Human Nutrition and Food ScienceUniversity of Murcia, Spain
gros@um.es
Bioeconomie – productie,
procesare si consum
sustenabile
1992
Food Science and Technology Department
RESEARCH GROUPE098-02
FACULTY OF VETERINARY SCIENCIES
UNIVERSITY OF MURCIA
RESEARCH
TEACHING
2
Who we are?
1992
Quantification and biaovailability of micronutrientes
Gut microbiota& Health
Functionality of new ingredients and bioactive
compounds.
Main Research Areas
• Folates
• Lycopene
• Minerals
• Effect ofAntinutrients/enhancers
• Influence of food matrix(thickening agents)
• Polyamines
• Phenolic compounds
• Peptides and proteins in infant formula
• Nucleotides
• Phytases
• Pycnogenol®
Influence of nutrition:
• Source/chemical form of minerals
• Peptides
• Nucleotides
• Thickening agents
• Geographical origin
• Disorders
3
ACTIVITIESWhat do we do?
1992
RESOURCES
Laboratory of Sensory analyses (projects with
food companies)
Food microbiology laboratory Laboratory of Nutrition,
physical-chemycal analyses, and omics
HeroEl Pozo
Juver AlimentaciónConservas Garavilla
Al valleFini
Cell Culture laboratoryAnimal HousePediatric Hospital Virgen de la Arrixaca
4
ACTIVITIES
www.satin-satiety.eu
Presentation Overview
1. SATIN presentation.
2. Obesity & overweight: how did we get here and which are the problems?
3. Hunger, satiety & satiation: a simple-complex mechanism.
4. Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
5. Current market applications for satiety. Some examples.
6. Legal limitations.
7. Conclusions.
TITLEPower Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
1.SATIN presentation.
www.satin-satiety.eu
Background and Objectives:
The SATIN consortium aims to develop novel food products for European consumers through processing innovation that will enhance satiety and help to achieve a balanced diet.
The multidisciplinary collaboration is developing food products that help regulate food intake by accelerating satiation during a meal, enhancing satiety and/or reducing appetite through novel processing methods and validating these products in human trials by examining key biomarkers, nutrient availability and behaviour.
1. SATIN presentation.
TITLEPower Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
2.- Obesity & overweight: how did we get here and which are the problems?
www.satin-satiety.eu
1:6 of the world’s population are malnourished-a billion people go hungry
In the rich world 1:4 are obese and 1:3 of us are overweight
2.- Obesity & overweight: how did we get here and which are the problems?
www.satin-satiety.eu
Ove
rwe
igh
t an
d o
be
sity
am
on
g ad
ult
sP
reva
len
ce o
f o
be
sity
am
on
g ad
ult
s, 2
00
9 (
or
ne
are
st y
ear
)
Source: OECD Health Data 2011; national sources for non-OECD countries.
2.- Obesity & overweight: how did we get here and which are the problems?
www.satin-satiety.eu
The Obesity Environment
Consumption of energy encouraged!– Wide variety, low cost, good taste, high fat/energy
dense foods available everywhere – Large portions
• Expenditure of energy discouraged!– Reduction of jobs requiring physical labor– Reduction of PE at schools– Increased time spent watching TV, web, video games– Urban sprawl
2.- Obesity & overweight: how did we get here and which are the problems?
www.satin-satiety.eu
Portion Distortion:Do You Know How Food Portions Have Changed in 20 Years?
20 Years Ago Today
210 Calories68 grams
610 calories200 grams
Calorie Difference: 400 calories
How to burn* 400 calories:Walk leisurely for 1 hr 10 Minutes
20 Years Ago Today
85 Calories200 ml
250 calories330-500 ml
Calorie Difference: 165 calories
How to burn* 400 calories:Walk leisurely for 1 hr 10 Minutes
20 Years Ago Today
320 Calories 820 calories
Calorie Difference: 500 calories
How to burn* 400 calories:Walk leisurely for 1 hr 10 Minutes
2.- Obesity & overweight: how did we get here and which are the problems?
www.satin-satiety.eu
Courtesy of Dr. Kelly Brownell
2.- Obesity & overweight: how did we get here and which are the problems?
www.satin-satiety.eu
Obesity-associated Morbidities
• Type 2 diabetes
• Heart disease
• Hypertension
• Stroke
• Cancer
• Sleep apnea
• Asthma
• Urinary incontinence
• Gallbladder disease
• Nonalcoholic FLD
• Osteoarthritis
• Psychological disorders
2.- Obesity & overweight: how did we get here and which are the problems?
• Long etc…
www.satin-satiety.eu
CDC Framework for Preventing Obesity
Energy Intake Energy Expenditure
Energy Balance
Prevention of Overweight and Obesity Among Children, Adolescents, and Adults
Individual Factors
Behavioral Settings
Social Norms and ValuesHome and Family
School
Community
Work Site
Healthcare
Genetics
Psychosocial
Other Personal Factors
Food and Beverage Industry
Agriculture
Education
Media
Government
Public Health Systems
Healthcare Industry
Business and Workers
Land Use and Transportation
Leisure and Recreation
Food and Beverage Intake
Physical Activity
Sectors of Influence
Draft – last revised, March 24, 2005
2.- Obesity & overweight: how did we get here and which are the problems?
TITLEPower Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
3.- Hunger, satiety & satiation:a simple-complex mechanism.
www.satin-satiety.eu
N
3.- Hunger, satiety & satiation:a simple-complex mechanism.
www.satin-satiety.eu
Kringelbach, M.L., Stein, A. and van Hartevelt, T.J. 2012. The functional human neuroanatomy of food pleasure cycles. Physiology & Behavior Volume 106, Issue 3, 6 June 2012, Pages 307–316
3.- Hunger, satiety & satiation:a simple-complex mechanism.
www.satin-satiety.eu
3.- Hunger, satiety & satiation:a simple-complex mechanism.
www.satin-satiety.eu
Hormones produced by the gut and pancreas
STOMACHGhrelin
Enterostatin
DUODENUM(Proximal SI)
Cholecystokinin - CCK
ILEUM (Distal SI)GLP-1
Oxyntomodulin – OXM (GLP-1 related)
Apolipoprotein A- IV
COLONGut Peptide Y - PYY
PANCREASPancreatic
Polypeptide -PP Amylin
3.- Hunger, satiety & satiation:a simple-complex mechanism.
TITLEPower Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
Satiety triggers in food
Taste aroma & mouthfeeloLong chewable sctructuresoDigestive enzyme controloControlled aroma releaseoEnhanced sensory perceptiono….
Nutrient absorption & hormone release
oDigestive enzyme controloAltered rate of nutrient releaseoInfluencing bulking capacityo….
Stomach emptying & distensionoGelling/high viscosityoCoagulationoDigestive enzyme controlo….
Intestinal fermentation & hormone release
oGut microbiota modificationoControlled release of specific componentsoInfluencing bulking capacityo….
Mouth
Stomach
Small intestine
Large intestine
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
Ruijschop et al., 2008, Br J Nutr, 99, 1140-1148
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
Tribology to complement viscosity
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
Hunger hormones
Overduin et al, Endocrinology (2005)
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
Dietary fiber increases GLP-1 anddecreases food (energy) intake
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
Fibers shown to decrease food intake
oGuar gum – intact, not hydrolyzedoPsylliumoWheat branoPea fiberoCellulose, soy polysaccharideoGenerally in high doses Slavin and Green, Nutr Bulletin, 2007
Resistant starch (RS) and satiety
oDigestible starch resulted in greater feelings of satiety and fullness compared to resistant and slowly digestible starch.
oConsumption of 30 g RS2 or RS3 had little influence on appetite and food intake.
Ruben et al. Am J Clin Nutr 1994;60:544
Roos et al. Eur J Clin Nutr 1995;49:532
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
www.satin-satiety.eu
Artificial gut modelset up
In vitro assays panel
Natural compounds (20 extracts)
Artificial digestion
In vitro testing /screening for
modulation of GI hormone release
Transformation by Microbiota (WP3)
Bioavailability evaluation
Inputs from other WPs
Results
WP1 – Enabling technologies
WP1 -Activities
Ingredients and products from WP2
In vitro bioactivity profiles of new productsto WP2, WP3 and WP4
www.satin-satiety.eu
WP1:Selection of Improved Satiating FoodComponents by in vitro Screening
SAMPLE PROFILE
Ussing Chamber
Solubility, stability and
bio-availability
Intestinal parameters
GI Hormone secretion &
chemo-sensors
SHIME®: Simulator of the Human Intestinal Microbial
Ecosystem
www.satin-satiety.eu
36
SHIME®: Simulator of the Human Intestinal Microbial Ecosystem
• SCFA production• NH4
+ production• Lactate production• qPCR• Total bacteria• Firmicutes• Bacteroidetes• Bifidobacteria• Lactobacilli
• DGGE
Short- or Long-term experiments
Intestinal parameters
Ranking
www.satin-satiety.eu
Static Digestion Model and Cell Platform for Bio-availability
Bile saltEnzymesNaHCO3
pH = 6
INTESTINALDIGESTION
Dialysis Fraction
INTESTINALDIGESTION
Soluble Fraction
Pepsin & Acid pH
Bioavailability test
Ranking
GASTRIC DIGESTION
Salty solution &
amilase
ORAL DIGESTION
Availability test
Solubility test
www.satin-satiety.eu
Sensory and Secretory Functions of Entero-endocrine Cells of the Gut
Cell Metabolism Vol.8, December 2008
In red squares the assays developed in the SATIN
Primary assaysSecondary assays
Ranking
www.satin-satiety.eu
Sample Tested
Pure ingredients
Digested ingredients processed through short-term SHIME batch
experiments and collected from different SHIME compartments
Digested matrices processed through short-term SHIME batch
experiments and collected from different SHIME compartments
Digested prototypes (matrix + ingredient) processed through
long-term SHIME experiments and collected from different SHIME
vessels
www.satin-satiety.eu
Pure ingredient
and matrix lists
Company Ingredient
Bioactor Coated protein P4E1301
Coated protein P4E1302
Naxus LC
Naxus MC
Uncoated proteinCargill ActiStar
Barliv Barley
Lygomme ABA 66
Lygomme KCT 58
Polydextrose
Satiagel ADF 520
Satiagel ADG 38
Sucromalt
Unipectine OF 305C
Viscogum FA
ZeroseNaturex Apple pectin
Blueberry
Cinnamon
Common bean
Green tea
Garcinia cambogia PE
Goldenseal root
Kemfe
Noni juice powder
Red panax ginseng PE
Royal jelly PE
Soluble cocoa fibre
Soy
Spergularia
Svetol
Turmeric
Viscofiber
Yerba mate
PLANT EXTRACTS
PROTEINS (vegetable origin)
FIBERS
HYDROCOLLOIDS
SWEETENERS
Dairy productsDifferent fruit juicesTomato soupFish/meat balls
BreadBiscuitsCereal bars
MATRIX TESTED:
www.satin-satiety.eu
Ranking of Six Tested Prototypes:Matrix + Ingredient
The rank order is from 1 to 6; where 1 corresponds to the best position
Selected for Clinical trials
Axxam rules ProDigest rules UMUR rules
www.satin-satiety.eu
WP1: SHIME prototype ranking
MATRIX INGREDIENTCELL LINES
(AXXAM)
SHIME
(ProDI)
SOLUBILITY,
BIOAVAILABILITY
(UMUR)
USSING
CHAMBER
(BioAct)
Yoghurt/Pudding [NIZO]Satiagel ADG 38
[Cargill]1 5 2 1
Tomato Juice [CTAEX] Polydextrose [Cargill] 2 3 4 4
Orange Nectar
[Coca-Cola]NAXUS LC [BioActor] 3 2 4 3
Pineapple Nectar [Juver] Kemfe [Naturex] 4 4 4 5
Bread [BioActor] NAXUS MC [BioActor] 5 1 2 /
Fish balls [CTC] Viscogum [Cargill] 5 6 1 1
The rank order is from 1 to 6; were 1 corresponds to the best position.
6
1
TITLEPower Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
5.- Current market applications for satiety. Some examples.
www.satin-satiety.eu
Product ASkim milk, calcium caseinate, sodium caseinate, fiber (inulin), fructose, maltodextrins, cocoa powder, sugar, sunflower oil, canola oil, minerals (potassium citrate, magnesium carbonate, monobasic potassium phosphate, sodium chloride, pyrophosphate iron III, zinc sulfate, copper gluconate II, tricalcium phosphate, manganese II sulfate, sodium fluoride, chromium III chloride, sodium selenite, sodium molybdate, potassium iodide), coconut oil, chocolate flavor, fish oil , emulsifiers (mono-and diglycerides of fatty acids, soy lecithin), vitamins (C, E, nicotinamide, calcium pantothenate, B6, B1, B2, A, folic acid, K1, biotin, D3, B12), sweeteners (aspartame and acesulfame K), antioxidant (sodium ascorbate).
For this smoothie, found milk and caseinate proteins able of increasing satiety and suppressing caloric intake. It also inulin, whose ability to disperse in water increases the volume and viscosity of the product in the gastrointestinal tract thus increasing satiety while is able to bind to fats and eliminate them through stool so favors weight loss.Character maltodextrins have also satisfying since they increase the volume due to its solubility in water, also act as flavor encapsulants.
SMOOTHIE
5.- Current market applications for satiety. Some examples.
www.satin-satiety.eu
Product BOat (50%), maltitol syrup sweetener chocolate (13.3%) (cocoa mass, maltitol, cocoa butter, milk fat, emulsifier (soy lecithin), vanilla), puffed rice (flour rice, wheat gluten, sugar, wheat malt, sugar, salt), humectant (glycerol), wheat starch, low fat cocoa, sunflower oil, flavors, vitamins (L-ascorbic acid, nicotinamide, DL acetate - alfatocoferilo, D-calcium pantothenate, riboflavin, prirdoxina hydrochloride, thiamine hydrochloride, retinyl acetate, folic acid, D-biotin, cholecalciferol, cyanocobalamin), minerals (ferric diphosphate, zinc oxide, manganese sulfate, cupric sulfate, potassium iodide, sodium selenite
Rolled oats are rich in fiber so that slow gastric evacuation and increase satiety, helping to extend meal periods in time.
OAT BARS
5.- Current market applications for satiety. Some examples.
www.satin-satiety.eu
Product CIngredients: milk protein, palm fat, wheat flour, sugar. Wheat gluten, wheat starch, apple (5.3%), egg powder, barley, flavor, raising agents (disodium diphosphate, sodium acid carbonate, ammonium carbonate), cinnamon (0.3%), germ wheat.
The milk protein increases satiety and suppresses the short-term intake. While wheat flour form viscous gels in the stomach which slows gastric evacuation and the period between meals.
Product DIngredients: milk proteins, soy protein, flavors, salt, mushrooms (4%), thickeners (guar gum, xanthan gum, carrageenan), flavor enhancer (potassium chloride), celery powder, spices (garlic, pepper ), oligofructose, onion powder, yeast extract, anti-caking agent (silicon dioxide), vitamins (maltodextrin, L-ascorbic acid, DL ethyl-alpha tocopheryl acetate, nicotinamide, calcium D-pantothenate, retinyl acetate, thiamine hydrochloride, riboflavin, D-biotin, pteroylmonoglutamic acid, cyanocobalamin)
The proteins increase satiety and decrease short-term intake. While gums and oligofructose with its thickening properties are viscous gels delaying gastric emptying. This food can supply a nutritional meal.
COOKIE
SOUP
5.- Current market applications for satiety. Some examples.
www.satin-satiety.eu
Product EIngredients: Proteins of milk, egg albumen powder, whole egg powder, inulin, minerals (magnesium carbonate, calcium carbonate, iron pyrophosphate, zinc sulfate), salt, acidity regulator: potassium citrate, SMP , raising agent: sodium bicarbonate, thickener: xanthan gum, flavorings (including flavor enhancers (monosodium glutamate, disodium inosinate, disodium guanylate), lactose, celery), anticaking agent: silicon dioxide, vitamins: L-ascorbic acid, dl-alpha-tocopherol, retinyl acetate, cholecalciferol, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid), acidifier: citric acid, color: beta-carotene. Made in a factory that uses gluten, soy, lupine, nuts and sesame.
The milk protein and egg albumen make this product a satiating food that provides the necessary vitamins for our body and helps in weight loss. Gumsfacilitate binding effect for a product with organoleptic characteristics similar to the product that is to replace.
Omelette
5.- Current market applications for satiety. Some examples.
www.satin-satiety.eu
Product FIngredients: Soy Protein, pea protein, pea flour, dehydrated vegetables (11%) (powder pumpkin and carrot flakes), oligofructose, potato starch, aromas, flavor enhancer (sodium chloride), thickening (alginate sodium, calcium sulfate, tetrasodium diphosphate), spice (black pepper), anti-caking agent (silicon dioxide), vitamins (maltodextrin, L-ascorbic acid acetate, DL-alpha tocopheryl acetate, nicotinamide, D-calcium pantothenate, riboflavin, thiamine hydrochloride , retinyl acetate, pteroylmonoglutamic acid, D-biotin, cyanocobalamin).
The burger is one of the most demanded products at present, due to the great influence of the American diet in our society. This type of product can help people with a tendency to gain weight eating a diet more similar to that of their environment and that this diet does not seem monotonous , a fact that is often difficult to track diets . The soy and pea proteins are both plant , conform to current consumer preferences which prefer vegetable protein to animal as they are considered more healthy and environmentally friendly. Besides the effect of the protein in pea, Abou -Samra (2011), is similar to that of casein , ie producing an appetite suppression . Fiber in this food is represented by the dehydrated vegetables, oligofructose and potato starch , which will effect the formation of viscous gels to increase satiety
Vegetable Burger
5.- Current market applications for satiety. Some examples.
TITLEPower Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
6.- Legal limitations.
www.satin-satiety.eu
Appetite
1. Must result in changes in energy intake (if this is claimed physiological effect rather that decreased body weight)
2. Must be sustained across day – no compensation
3. Must be enduring – observable e.g. Up to four weeks during dosing
4. Biomarkers useful for proof-of-concept but not necessary for efficacy
5. Appetite ratings must be assessed using VAS.
Appetite
1. Considered only in context of decreased body weight - intake no longer as important but body weight is (most claims to date focus on intake – and are negative)?
2. Must be sustained (12 weeks) with continuous consumption of food to exclude adaptation through compensatory mechanisms – must have body weight change to make any communication on appetite (how many claims have actually been reviewed with body weight)?
3. Biomarkers may support behavioural assessment
4. Behavioural assessment (appetite ratings) must be assessed using VAS.
Blundell (2010) Nat. Rev. Endocrin 6: 53-55Halford & Harrold (2012) Proc Nut Soc 71: 350-362
EFSA Journal 10 (2) 2604
‘Claims on changes in appetite ratings have been made in the context of body weight. In this context evidence for a sustained effect on appetite ratings and body weight with continuous
consumption of the food, should be provided’
6.- Legal limitations.
Visual Analogue Scale Questionnaires (VAS).
TITLEPower Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
7.- Conclusions.
www.satin-satiety.eu
Conclusions
In SATIN a complementary and comprehensive in vitro platform, suitable to performpreliminary and high throughput tests on the activity of new food components withpotential satiety effects has been developed and validated.
Specifically:
1. The existing SHIME model has been adapted for nutrient absorption, with theinclusion of a mouth step and a dynamic dialysis step to simulate absorptiveprocesses in the small intestine.
The static digestion model has also been implemented with a mouth step
Cell-based assays have been established to assess ingredient solubility, stabilityand bio-availability (and inflammation if needed).
An in vitro cell based platform comprising primary assays, GI hormone secretionassays and secondary assays for chemosensors has been developed, optimizedand validated with reference controls.
www.satin-satiety.eu
Acknowledgments
• Massimo Marzorati, ProDigest BVBA, Belgium
• Carmen Frontela-Saseta & Rubén López Nicolás, UMU, Spain
• Hans van der Saag, BioActor, The Netherlands
• Jason Halford & Joanne Harrold, University of Liverpool, UK
• Laura Stucchi & Lia Scarabottolo, Axxam S.p.A., Italy
GI hormones, TGC, cholesterol, inflammatory and renal markers, tissue gene expression, bacterial
profile, SCFA…
Outputs
Food matrix rich in protein (HPC)
MEDSatin
WP1
WP3 WP4
WP5
Dissemination & Explotation
In vitro PLATFORMscreening
Preclinical trial
No
vel pro
du
ct d
evelop
men
t
Clinical, microbiota and sensory.
Simulation of the human intestinal microbial ecosystem
MED Food ingredientes
GI hormone secretion(GLP-1, CCK) & chemosensors
Intertinal parameters(SCFA, pH,
microbial community)
Solubility, stability & bioavailablity)
Inflamatorystatus
MEDProduct profileEncapsulated or not: carob pulp, milk whey protein,
hesperetin, olive & citrus extracts, capsicum, opuntia extract. Legumes, nuts, bread, fruit & vegetables
International partners
Inputs
Outputs
Lead
: CFS
WP3 Clinical MED SI
Man
agem
en
t
WP6
Food Industrial partners
Lead:GRB
Mice C57BL/6J Model
Food matrix rich in fibre (HCC)
WP2Food pattern, food intake, body weight
composition
SELECTION OF THE MOST SATIATING MATRIX
Legumes, different breads (wheat, rye, oat), nuts (almonds, walnuts, hazelnuts), gazpacho, fruits
(pomegranate, grape,…) & veggetables (artichoke,……
InputsONE DAY TEST MEAL IN
HUMANSHUNGER, FULLNES (VAS)
AD LIBITUM MEAL INTAKE
BLOOD GLUCOSE
SALIVARY GHRELIN AND
LEPTINSATIETY INDEX
21 d weight
loss diet
Product 1 / 2
Control
11 d maintenance diet 10 d maintenance diet
Product 1 / 2
Control
Outputs
Hungen, fullnes (VAS)Gucose, Insulin, GI peptidesWeight and Anthropometry
CHANGES IN FECAL MICROBIOTA
BACTERIAL TAXA DATA(Analysis 16s rRNA gene)
QUANTITATIVE PCR ANALYSES SCFA, pH, fecal Calprotectin
HEDONIC TESTSAcceptability, preference
CONSUMER TESTAcceptance, expected satiation, expected
satiety and product description
ANALYSIS SENSORIAL TESTTDS: Temporal Dominance of SensationsQDA: Quantitative Descriptive Analysis
SAMPLE SELECTION
VAS Sensory
International partner
Lead
: CM
G
Lead:GRB
Lead:GRB
Lead
: GR
BLe
ad: G
F
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