1. Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control
- Author
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Gary Frost, Aaron M. Lett, Kevin G Murphy, Aygul Dagbasi, Imperial College Trust, Biotechnology and Biological Sciences Research Council (BBSRC), and Imperial College Healthcare NHS Trust- BRC Funding
- Subjects
0301 basic medicine ,DIET-INDUCED OBESITY ,TERM WEIGHT-LOSS ,food.ingredient ,BUTYRATE-PRODUCING BACTERIA ,media_common.quotation_subject ,Appetite ,Medicine (miscellaneous) ,030209 endocrinology & metabolism ,Gut flora ,03 medical and health sciences ,0302 clinical medicine ,food ,ULTRA-PROCESSED FOODS ,Food science ,Resistant starch ,media_common ,Science & Technology ,GLUCAGON-LIKE PEPTIDE-1 ,Nutrition and Dietetics ,Nutrition & Dietetics ,biology ,Short Chain Fatty Acids ,RESISTANT-STARCH ,digestive, oral, and skin physiology ,food and beverages ,IN-VITRO FERMENTATION ,SCFA ,biology.organism_classification ,PROTEIN-COUPLED RECEPTOR ,CHAIN FATTY-ACIDS ,030104 developmental biology ,HUMAN GUT MICROBIOTA ,Butyrate-Producing Bacteria ,Food structure ,Peptide YY ,Fermentation ,Appetite control ,1111 Nutrition and Dietetics ,Digestion ,Life Sciences & Biomedicine ,Agouti-related peptide ,Bacterial fermentation - Abstract
Epidemiological and clinical evidence highlight the benefit of dietary fibre consumption on body weight. This benefit is partly attributed to the interaction of dietary fibre with the gut microbiota. Dietary fibre possesses a complex food structure which resists digestion in the upper gut and therefore reaches the distal gut where it becomes available for bacterial fermentation. This process yields short chain fatty acids (SCFAs) which stimulate the release of appetite suppressing hormones Glucagon-like peptide-1 (GLP-1) and peptide YY (PYY). Food structures can further enhance the delivery of fermentable substrates to the distal gut by protecting the intracellular nutrients during upper gastro intestinal digestion. Domestic and industrial processing can disturb these food structures that act like barriers towards digestive enzymes. This leads to more digestible products that are better absorbed in the upper gut. As a result, less resistant material (fibre) and intracellular nutrients may reach the distal gut, thus reducing substrates for bacterial fermentation and its subsequent benefits on the host metabolism including appetite suppression. Understanding this link is essential for the design of diets and food products that can promote appetite suppression and act as a successful strategy towards obesity management. This article reviews the current evidence in the interplay between food structure, bacterial fermentation and appetite control.
- Published
- 2020
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