Scientists’ discovery could lead to satiety breakthrough
Scientists at the Institute of Food Research say they have discovered an unexpected synergy that helps break down fat ¬– a breakthrough that they believe could lead to ways to slow down fat digestion, and ultimately to create food structures that induce satiety.
“Much of the fat in processed foods is eaten in the form of emulsions such as soups, yogurt, ice cream and mayonnaise,” explains Dr Peter Wilde from the Institute of Food Research, an institute of BBSRC. “We’re unpicking the mechanisms of digestion used to break them down so we can design fats in a rational way that are digested more slowly.”
If the digestion of fat is delayed and fatty acids are able to reach the ileum (the final section of the small intestine) their presence stimulates satiety-inducing hormones. Therefore, IFR scientists have been experimenting with using protein layers to stabilise emulsions and delay fat digestion.
In the study, they found that a normally stable whey protein is partially broken down when it is attached to the surface of an emulsion. When a surfactant is introduced, this acts synergistically with the fat, breaking down the protein layer even more effectively. With the barrier weakened, access is improved for the enzymes and bile salts that break down fat.
“We’re now experimenting with heat and enzyme treatments to reduce the synergistic effect and make the protein barrier stronger,” says Dr Wilde.
Scientists at the Institute of Food Research say they’re the only ones seeking the precise mechanisms by which emulsions behave under different conditions and how they are digested so they can be used to control satiety.
