StrucSat – How structure affects satiety
StrucSat will ensure a more intelligent approach to developing highly palatable foods designed for weight management by understanding how food structure affects satiety and energy homeostasis.
A research project funded by the Danish Council for Strategic Research (now a part of Innovation Fund Denmark), DuPont Nutrition Biosciences Aps and Arla Foods Ingredients Group R&D
Foods destined for weight management are most often products with reduced energy content. An alternative strategy is to develop food products with enhanced effects on satiety that can decrease food intake. Deliberate modification of food structure and texture can provide novel possibilities for affecting the eating rate, amount consumed and satiety as well as energy homeostasis.
The project StrucSat will show, at a fundamental level, how food structure can be used to affect satiety. Based on insight at the molecular level into interactions between selected food components (milk proteins, polysaccharides), novel model foods with identical energy content and composition will be developed. These foods will be designed to have different structure at the macro- and microstructural level, both pre and post ingestion. Digestion (both in vitro and in vivo) and physiological responses (energy uptake and satiety) will be quantified and related to the molecular and structural parameters. This will be achieved by applying a cross-disciplinary approach, bringing together competences within food ingredient manufacture, food structure engineering, sensory science, protein and polysaccharide chemistry, food intake and digestion, animal models, human nutrition, and the physiology and measurement of satiety and energy homeostasis. The aim is to provide a basis for a more intelligent approach to the design of sustainable food products and food ingredients. This will enable food and ingredient producers to predict and document how a given component or process will affect satiety and energy uptake, hence providing consumers with palatable and desirable products designed for satiety management.
The main scientific aim of StrucSat is to understand how food structure pre and post ingestion affects satiety and energy homeostasis.
The specific aims of the project are to:
- Develop a toolbox of isoenergetic model foods from well characterized ingredients,
- Elucidate macromolecular interactions determining structure formation in food systems,
- Investigate how complex foods break down and/or form specific structures in the gastrointestinal tract,
- Document how designed variations in structure and processing history affect the mechanisms of satiety, energy uptake and energy expenditure.
The societal and industry aims are to secure a more intelligent approach to design of food products and food ingredients for use in weight management as well as enable food and ingredient producers to indicate how a given component or process affects satiety and energy uptake. New tools for designing highly palatable foods that can increase satiety and reduce consumer calorie intake will be generated, thus aiding in decreasing the incidence of obesity.
University of Copenhagen (Denmark)Department of Food ScienceDepartment of Nutrition, Exercise and SportsDepartment of Biology
Technical University of Denmark (Denmark)Department of Biotechnology and BiomedicineDepartment of Chemistry
QUADRAM Institute Bioscience (original name: Institute of Food Research, Norwich - IFR) (United Kingdom)
Cooperative partners (co-funding):
DuPont Nutrition Biosciences Aps
Arla Foods Ingredients Group R&D
Hansen, T.T., Andersen, S.V., Astrup, A., Blundell, J., Sjödin, A. (2019): Is reducing appetite beneficial for body weight management in the context of overweight and obesity? A systematic review and meta-analysis from clinical trials assessing body weight management after exposure to satiety enhancing and/or hunger reducing products. Obesity Reviews, 20(7): 983-997, https://doi.org/10.1111/obr.12854.
Stender, E.G.P. & Birch, J., Kjeldsen, C., Nielsen, L.D., Duus, J.Ø., Kragelund, B.B., Svensson, B. (2019): Alginate Trisaccharide Binding Sites on the Surface of β-Lactoglobulin Identified by NMR Spectroscopy - Implications for Molecular Network Formation. ACS Omega, 4(4): 6165-6174, https://doi.org/10.1021/acsomega.8b03532.
Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, T., Mackie, A., Ipsen, R. and Svensson, B. (2018) Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase. Food & Function
Stender, E. G. P., Khan, S., Ipsen, R., Madsen, F., Hägglund, P., Abou Hachem, M., Almdal, K., Westh, P. and Svensson, B. (2018) Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynatics and composition of complexes with beta-lactoglobulin. Food Hydrocolloids, 75, 157 – 163
Tanja Kongerslev Thorning, Hanne Christine Bertram, Jean-Philippe Bonjour, Lisette de Groot, Didier Dupont, Emma Feeney, Richard Ipsen, Jean Michel Lecerf, Alan Mackie, Michelle McKinley, Marie-Caroline Michalski, Didier Rémond, Ulf Risérus, Sabita Soedamah-Muthu, Tine Tholstrup, Connie Weaver, Arne Astrup, Ian Givens 2017 Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps, American Journal of Clinical Nutrition, 105, 1033–45
Glykeria Koutina, Eleni Ioannidi, Bárbara Nogueira and Richard Ipsen 2017 The effect of alginates on in vitro gastric digestion of particulated whey protein, International Journal of Dairy Technology, 70, 1-9
Glykeria Koutina, Colin A. Ray, Rene Lametsch & Richard Ipsen 2018 The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein, International Dairy Journal, 77, 10-18.
StrucSat has received funding from the Danish Council for Strategic Research. However, the council has been closed down and strategic research is now a part of Innovation Fund Denmark.
Project: How food structure affects satiety – StrucSat
Period: 1 January 2014 - 31 December 2020