LIPOGEST

Mechanisms by which interfacial layers control lipolysis on digestion

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 Obiettivo del progetto (Objective)

'Obesity is a major health problem in the EU and levels are currently increasing. A strong correlation exists between dietary fat intake and obesity, contributing to increased incidences of cardiovascular disease, diabetes and some cancers. These related conditions have a hugely detrimental impact on the quality of life of the sufferers and also on national health care resources, currently estimated at 5% of the EU’s total healthcare budget. There is a need to better understand the effect of the complex interfacial structures that stabilise emulsions on the mechanisms involved in the breakdown of fat by lipases (Lipolysis). Lipase and its cofactor colipase have to adsorb on to the surface of fat droplets, in order to access and hydrolyse fats into their constituent components, so that they can be absorbed by the body. Processed food emulsions are stabilised by complex interfaces composed of proteins, emulsifiers and lipids. Lipase action is very sensitive to interfacial composition. We have shown that bile salts can displace the protein networks, but the extent to which interfacial structures are degraded during digestion will determine how quickly lipid is broken down and digested. By slowing down lipid digestion is thought that we can induce feelings of satiety and reduce subsequent dietary fat intake by reducing appetite. The intention is to determine how the physiological conditions in the stomach and the duodenum change the structure of these interfacial layers, including synergistic/cumulative effects. Then to correlate these interfacial structures with rates of breakdown of fats by lipases. This information will be obtained using state-of-the-art interfacial biophysics methods and unique probe microscopy techniques for imaging interfacial structure. The improved understanding of the role of interfacial structure will be used to explain the digestion of commercial food emulsions and to modify or design new products to moderate fat digestion.'

Introduzione (Teaser)

With rates of obesity shooting up across the EU, quality of life is compromised and health care is burdened. In light of this, designing healthier foods to control fat uptake is a top priority.

Descrizione progetto (Article)

There is a strong correlation between a fatty diet and obesity, which raises the risk of cardiovascular disease, diabetes and even some types of cancer. The study of digestion can help in the development of healthier foods, which will ward off the dangerous effects of bad eating habits before obesity sets in.

The 'Mechanisms by which interfacial layers control lipolysis on digestion' (Lipogest) project aimed to determine the factors influencing the breakdown of fat by lipases (lipolysis). Specifically, researchers examined what effects the interfacial make-up and structures of food emulsions have on lipolysis.

Lipogest developed new methods to discover the physicochemical processes taking place during digestion, and then to study how digestion (acid pH, bile salts, enzymes, phospholipids and body temperature) alters the structure of protein networks.

Results of studies using atomic force microscopy and interfacial science methods revealed how interfacial structures can be modified to reduce the rate of lipolysis and activate the physiological responses needed to moderate fat consumption.

Lipogest's work has highlighted the value of taking a fundamental physical approach to a biological problem. This sets the foundation for enhanced design of food emulsions by manipulating natural food-based nanostructures. This will ultimately control lipolysis, induce satiety and lower dietary fat intake.