Food & Beverages

Biography

Biography: Ruben Lopez Nicolas

Abstract

Now-a-days, overweight and obesity are a major challenge to the health of developing countries. A strategy followed is based on reduction of food intake based on the physiological concepts of satiety and satiation. To try to elucidate the mechanism of pro-satiety food components, as part of the European funded FP7 SATIN (SATietyINnovation) Project, we have studied by mean of an artificial gastrointestinal dynamic model (SHIME®, Simulator of the Human Intestinal Microbial Ecosystem, resembling physiological and microbiological conditions occurring in the stomach, small intestine and the colon) the stability of key dietary ingredients such as resistant starch (Actistar® 11700, Cargill), β-glucans (Viscofiber®, Naturex) and arabinoxylans (NAXUS®, BioActor), and their effect on the release of satiety hormones by entero-endocrine cell lines and on chemosensor receptors’ activation, as well as the activity of colon microbiota. Samples were monitored by HPLC-MS for the stability of the key bioactive component of the ingredients. Bioavailability (using the Caco-2 cell line) and the impact of ingredients on the gut microbial communities were also evaluated. The stability of the three ingredients was very similar, showing a high resistance to upper gastrointestinal conditions, while in the colon, they were fermented in different grade. Arabinoxylans was highly fermentable, while resistant starch and β-glucans showed lower degradation by colon bacteria (20-35%, 70-75% and 70% of the ingredients were found at the end of the colon, respectively). Furthermore, changes in microbial fermentation activity could be observed. While resistant starch increased acetate and lactate production, arabinoxylans and β-glucans induced a shift towards more butyrate and propionate. Obtained results from the in vitro screening platform on non-digested ingredients, showed arabinoxylans increase GLP-1 and CCK secretion.