Impact of food processing on the blood cholesterol-lowering effect of cereal beta-glucan

食品加工对谷物β-葡聚糖降低血液胆固醇作用的影响

• 批准号: BB/L025272/1
• 负责人: Peter Ellis
• 金额: $ 35.68万
• 依托单位: King's College London
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FL025272%2F1
• 关键词: Impact; food; processing; blood; cholesterol

About 60% of the population have fasting blood cholesterol concentrations high enough to be a risk factor for coronary heart disease, which is responsible for the deaths of >60,000 people annually in the UK, many of which are potentially preventable with appropriate changes to diet and lifestyle. Water soluble types of dietary fibre (SDF), confer many health benefits; in particular, oat and barley beta-glucan (BG) is effective at reducing blood cholesterol and lipid concentrations and this has been recognised by European Food Safety Authority (EFSA). However, further processing of BG in foods can reduce its efficacy, and so a recommended intake of BG of at least 3 g/day requires large quantities (>100g) of unprocessed cereals such as oats and barley to be consumed daily. Most consumers would find this difficult or unpalatable, so approaches are required to incorporate BG into palatable, commonly consumed foods with demonstrable blood cholesterol and lipid lowering properties.Despite the clear health benefits of BG, its mechanisms of action are still not well understood. It has been suggested that the ability of BG to lower cholesterol is triggered by the interference of this polymer and other types of SDF with various stages of lipid digestion, thus reducing or delaying lipid uptake. This then disturbs the recycling of bile salts (bio-surfactants produced by the liver which aid lipid digestion) from the gut back into the liver. Bile salts are cholesterol derivatives, so increased production of bile salts in the liver could reduce plasma cholesterol concentrations. It is not clear which aspects of lipid digestion are affected by BG, and therefore which molecular properties are crucial for its functionality.The aim of this proposal is to determine the mechanisms of action of SDF and in particular BG on lipid digestion. Various mechanisms have been proposed, and they mostly involve the lipid digestion and transport processes. Therefore in vitro lipid digestion studies will allow us to study in detail all the different stages of lipid digestion including lipase activity and adsorption, bile salt adsorption and transport, and micelle formation and transport. The molecular and biochemical properties of BG and other other types of SDF will be determined using a range of state of the art techniques, including analytical centrifugation, and will allow us to determine which properties are important for functionality. Based on these findings, the effect of processing on BG will be studied to determine exactly why processing attenuates its ability to reduce blood cholesterol and lipids. This knowledge will then allow us to propose strategies by which SDF can be incorporated into palatable, manufactured foods and still retain their ability to reduce blood cholesterol and lipid concentrations.

大约 60% 的人口空腹血液胆固醇浓度足够高，足以成为冠心病的危险因素，在英国，冠心病每年导致超过 60,000 人死亡，其中许多疾病可以通过适当改变饮食和饮食来预防。生活方式。水溶性膳食纤维（SDF）具有许多健康益处；特别是燕麦和大麦β-葡聚糖（BG）可有效降低血液胆固醇和脂质浓度，这一点已得到欧洲食品安全局（EFSA）的认可。然而，食品中 BG 的进一步加工会降低其功效，因此每日至少 3 克的 BG 推荐摄入量需要每天食用大量（>100 克）未加工的谷物，例如燕麦和大麦。大多数消费者会发现这很困难或难以接受，因此需要采取一些方法将 BG 纳入可口的、常用的食品中，并具有明显的降血胆固醇和降脂特性。尽管 BG 对健康有明显的益处，但其作用机制仍不清楚。有人提出，BG 降低胆固醇的能力是由这种聚合物和其他类型的 SDF 干扰脂质消化的各个阶段而触发的，从而减少或延迟脂质摄取。这会扰乱胆汁盐（肝脏产生的有助于脂质消化的生物表面活性剂）从肠道返回肝脏的循环。胆汁盐是胆固醇衍生物，因此增加肝脏中胆汁盐的产生可以降低血浆胆固醇浓度。目前尚不清楚 BG 影响脂质消化的哪些方面，因此哪些分子特性对其功能至关重要。本提案的目的是确定 SDF，特别是 BG 对脂质消化的作用机制。已经提出了各种机制，它们主要涉及脂质消化和运输过程。因此，体外脂质消化研究将使我们能够详细研究脂质消化的所有不同阶段，包括脂肪酶活性和吸附、胆汁盐吸附和运输以及胶束形成和运输。 BG 和其他类型的 SDF 的分子和生化特性将使用一系列最先进的技术（包括分析离心）来确定，并使我们能够确定哪些特性对功能性很重要。基于这些发现，我们将研究加工对 BG 的影响，以确定加工为何会削弱其降低血液胆固醇和血脂的能力。这些知识将使我们能够提出策略，将 SDF 纳入可口的加工食品中，并仍然保留其降低血液胆固醇和脂质浓度的能力。

项目成果

Increasing dietary oat fibre decreases the permeability of intestinal mucus.

增加膳食燕麦纤维可降低肠道粘液的渗透性。

• DOI: http://dx.10.1016/j.jff.2016.08.018
• 发表时间: 2016
• 期刊: Journal of functional foods
• 作者: Mackie A

In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism.

杏仁松饼脂质生物可及性和消化的体外和体内建模：细胞壁屏障机制的重要性。

• DOI: http://dx.10.1016/j.jff.2017.07.046
• 发表时间: 2017
• 期刊: Journal of functional foods
• 作者: Grassby T

Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism.

使用体外模型观察燕麦成分对脂质消化的影响：粘度和消耗絮凝机制的影响。

• DOI: http://dx.10.1016/j.foodhyd.2018.05.018
• 发表时间: 2018
• 期刊: Food hydrocolloids
• 影响因子: 10.7
• 作者: Grundy MML

Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat ß-glucan.

水热和机械加工对燕麦α-葡聚糖溶解动力学和流变学的影响。

• DOI: http://dx.10.1016/j.carbpol.2017.02.077
• 发表时间: 2017
• 期刊: Carbohydrate polymers
• 影响因子: 11.2
• 作者: Grundy MM

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate.

燕麦颗粒大小会改变血糖指数，但不会影响胃排空率。

• 发表时间: 2017
• 作者: []