CHECKMATE-TO-HUNGER

Checking Melanoidins Satiating Efficiency Through Evaluation of Human Gut-Brain Response to Novel-Bread Ingestion

 Coordinatore UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO II. 

 Organization address address: Corso Umberto I 40
city: NAPOLI
postcode: 80138

contact info
Titolo: Prof.
Nome: Vincenzo
Cognome: Fogliano
Email: send email
Telefono: +39 081 2539356
Fax: +39 0817754942

 Nazionalità Coordinatore Italy [IT]
 Totale costo 257˙874 €
 EC contributo 257˙874 €
 Programma FP7-PEOPLE
Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
 Code Call FP7-PEOPLE-2011-IEF
 Funding Scheme MC-IEF
 Anno di inizio 2012
 Periodo (anno-mese-giorno) 2012-09-03   -   2015-08-03

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO II.

 Organization address address: Corso Umberto I 40
city: NAPOLI
postcode: 80138

contact info
Titolo: Prof.
Nome: Vincenzo
Cognome: Fogliano
Email: send email
Telefono: +39 081 2539356
Fax: +39 0817754942

IT (NAPOLI) coordinator 257˙874.80

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

consume    satiety    people    gut    coffee    blood    time    bread    fiber    points    reaction    energy    enriched    measured    foods    melanoidins    food    maillard    weight    overweight    crust    samples    digestible    breakfast    hormones    dietary   

 Obiettivo del progetto (Objective)

'The increase of overweight and obesity among Europeans is becoming an important health and social issue as overweight people have a higher risk of developing diabetes or cardiovascular disease than normal weight people. The diffusion of the Western diet, rich in energy-dense foods, is one possible cause of weight gain. Grilling, roasting, and frying of foods leads to the formation of Maillard reaction products including non-digestible melanoidins that are primarily found in coffee and bread crust. Melanoidins are structurally similar to vegetable dietary fiber, both are non-digestible dietary components partially fermented in the gut. It is known that dietary fiber is able to trigger short-term satiety through the modulation of gut hormones controlling food intake. The objective of this project is to verify the satiating efficiency of melanoidins. New types of bread enriched with melanoidins from the crust or from coffee will be developed and their effects on short-term satiety will be compared to those elicited by barley beta-glucans-enriched bread and control bread (only crumb, no melanoidins and no dietary fiber). For this purpose a human intervention trial will be performed. In four breakfast sessions, 15 volunteers will consume in a random manner all experimental breads one by one, fill out satiety questionnaires, be submitted to blood drawings at 5 specific time points, and consume an ad libitum lunch 3 h after breakfast. In the rest of the day, they will complete a food diary to assess their 24 h energy intakes. Gut and stress hormones, as well as endocannabinoid concentrations, will be measured in blood samples by Luminex technology and mass spectrometry. Additionally, satiety gene expression in blood samples from 5 subjects at two time points will be measured by a newly developed DNA array. The CHECKMATE-TO-HUNGER project will take advantage of a multidisciplinary approach to clarify mechanisms underlying satiety induced by Maillard reaction products.'

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