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LubSat SIGNED

Unravelling Multi-scale Oral Lubrication Mechanisms (macro-to-nano): A Novel Strategy to Target Satiety

Total Cost €

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EC-Contrib. €

0

Partnership

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 LubSat project word cloud

Explore the words cloud of the LubSat project. It provides you a very rough idea of what is the project "LubSat" about.

coupled    mechanism    surface    true    mixtures    food    mucous    greatest    chemistries    paradigm    immense    saliva    longer    environments    health    creation    biochemical    appetite    salivary    molecular    film    shift    morbidity    emulate    coordinated    scales    underpin    foods    accurately    deploy    form    mucosa    printing    quantitative    upper    limitation    periods    proposing    experimental    intend    surfaces    mediated    tongue    nearly    instrument    poorly    dynamics    quantitatively    coated    combination    mechanisms    substantial    macro    breaking    lack    generation    soft    turn    slippery    nanometres    nature    changing    strategies    perception    deficiencies    suppression    hierarchy    nano    enhanced    cascade    lubrication    human    terminate    consumption    ground    obesity    vivo    biomolecules    patterning    physiological    palate    vitro    malnutrition    discover    stimuli    3d    contact    oral    exposed    serious    satiety    ago    thinking    lubricity    psychological    hence    public    source    functionalization    weight    tribo    topologies    mortality    alteration    tackle   

Project "LubSat" data sheet

The following table provides information about the project.

Coordinator
UNIVERSITY OF LEEDS 

Organization address
address: WOODHOUSE LANE
city: LEEDS
postcode: LS2 9JT
website: www.leeds.ac.uk

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country United Kingdom [UK]
 Total cost 1˙500˙000 €
 EC max contribution 1˙500˙000 € (100%)
 Programme 1. H2020-EU.1.1. (EXCELLENT SCIENCE - European Research Council (ERC))
 Code Call ERC-2017-STG
 Funding Scheme ERC-STG
 Starting year 2017
 Duration (year-month-day) from 2017-11-01   to  2022-10-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    UNIVERSITY OF LEEDS UK (LEEDS) coordinator 1˙500˙000.00

Map

 Project objective

Obesity is a serious form of malnutrition that is known to have substantial morbidity and mortality consequences. Hence, to directly promote weight management, there is an immense need to design satiety-enhancing foods that terminate appetite for longer periods after consumption. Although the concept of “satiety cascade” was proposed nearly 20 years ago, the changing dynamics of food properties in the oral mucosa remains the greatest source of uncertainty in food design. In particular, our quantitative multi-scale understanding of lubrication of the human salivary film when exposed to stimuli from food biomolecules, which in turn can have significant appetite suppression consequences, remains poorly understood. The key limitation to accurately measure oral lubrication is the lack of tribo-contact surfaces that effectively emulate the oral surfaces (i.e. the soft, slippery mucous-coated human tongue and the upper palate).

I intend to address these deficiencies by proposing a whole hierarchy of scales (from human scale down to nanometres). To do so, I will use a unique combination of in vitro and in vivo experimental approaches to quantitatively establish molecular mechanisms of salivary lubrication and its psychological and physiological consequences. In order to determine the true oral lubrication mechanism of food-saliva mixtures, I propose to develop and deploy new instrument based on novel 3D printing coupled with both surface-patterning and unique biochemical functionalization to emulate the surface topologies and chemistries of oral environments at macro-to-nano scales. The ground-breaking nature of the project will be to discover how food-mediated alteration of salivary lubricity will result in enhanced satiety perception for longer periods. This will bring the paradigm shift in thinking that is needed to underpin the creation of the next generation of weight management foods and allow the development of coordinated public health strategies to tackle obesity.

 Publications

year authors and title journal last update
List of publications.
2019 Efren Andablo-Reyes, Demetra Yerani, Ming Fu, Evangelos Liamas, Simon Connell, Ophelie Torres, Anwesha Sarkar
Microgels as viscosity modifiers influence lubrication performance of continuum
published pages: 9614-9624, ISSN: 1744-683X, DOI: 10.1039/c9sm01802f
Soft Matter 15/47 2020-03-24
2020 Evangelos Liamas, Simon D. Connell, Shivaprakash N. Ramakrishna, Anwesha Sarkar
Probing the frictional properties of soft materials at the nanoscale
published pages: 2292-2308, ISSN: 2040-3364, DOI: 10.1039/c9nr07084b
Nanoscale 12/4 2020-03-24
2019 Feng Xu, Evangelos Liamas, Michael Bryant, Abimbola Feyisara Adedeji, Efren Andablo‐Reyes, Matteo Castronovo, Rammile Ettelaie, Thibaut V. J. Charpentier, Anwesha Sarkar
A Self‐Assembled Binary Protein Model Explains High‐Performance Salivary Lubrication from Macro to Nanoscale
published pages: 1901549, ISSN: 2196-7350, DOI: 10.1002/admi.201901549
Advanced Materials Interfaces 7/1 2020-03-24
2020 Ecaterina Stribiţcaia, Emma M. Krop, Rachel Lewin, Melvin Holmes, Anwesha Sarkar
Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception
published pages: 105692, ISSN: 0268-005X, DOI: 10.1016/j.foodhyd.2020.105692
Food Hydrocolloids 104 2020-03-24
2019 Anwesha Sarkar, Feng Xu, Seunghwan Lee
Human saliva and model saliva at bulk to adsorbed phases – similarities and differences
published pages: 102034, ISSN: 0001-8686, DOI: 10.1016/j.cis.2019.102034
Advances in Colloid and Interface Science 273 2020-03-24
2019 Ophelie Torres, Ayuri Yamada, Neil M. Rigby, Takehisa Hanawa, Yayoi Kawano, Anwesha Sarkar
Gellan gum: A new member in the dysphagia thickener family
published pages: 8-18, ISSN: 2352-5738, DOI: 10.1016/j.biotri.2019.02.002
Biotribology 17 2019-08-05
2019 Anwesha Sarkar, Emma M Krop
Marrying oral tribology to sensory perception: a systematic review
published pages: , ISSN: 2214-7993, DOI: 10.1016/j.cofs.2019.05.007
Current Opinion in Food Science 2019-08-05
2019 Anwesha Sarkar, Efren Andablo-Reyes, Michael Bryant, Duncan Dowson, Anne Neville
Lubrication of soft oral surfaces
published pages: 61-75, ISSN: 1359-0294, DOI: 10.1016/j.cocis.2019.01.008
Current Opinion in Colloid & Interface Science 39 2019-08-06
2018 Feng Xu, Laura Laguna, Anwesha Sarkar
Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?
published pages: 27-35, ISSN: 0022-4901, DOI: 10.1111/jtxs.12356
Journal of Texture Studies 50/1 2019-08-05
2018 Ophelie Torres, Efren Andablo-Reyes, Brent S. Murray, Anwesha Sarkar
Emulsion Microgel Particles as High-Performance Bio-Lubricants
published pages: 26893-26905, ISSN: 1944-8244, DOI: 10.1021/acsami.8b07883
ACS Applied Materials & Interfaces 10/32 2019-08-05
2017 Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, Brent S. Murray, Shuying Zhang
Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles
published pages: 14699-14708, ISSN: 0743-7463, DOI: 10.1021/acs.langmuir.7b03627
Langmuir 33/51 2019-06-11

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