Forschungs- & Entwicklungsinformationsdienst der Gemeinschaft - CORDIS

FP7

SATIN Berichtzusammenfassung

Project ID: 289800
Gefördert unter: FP7-KBBE
Land: United Kingdom

Periodic Report Summary 1 - SATIN (Satiety Innovation)

Project Context and Objectives:
The SATIN project is designed to develop foods that regulate appetite by reducing hunger, accelerating within meal satiation and enhancing between meal satiety. It will achieve this by employing novel food processing methods to modify food structure to produce functional foods for weight management. SATIN’s goal is to produce and help commercialise finished products whose biomarkers of appetite and nutrient bioavailability will be well characterised. This is achieved through optimising innovation and integrating advanced technologies and requires a new collaboration between SMEs, Industry and Academia. It would also determined whether a diet containing satiety enhancing products is a legitimate approach to weight management. Through the development of healthier foods, with added functional benefits, SATIN will play an important contribution to the reformulation of the diet of European consumers to promote health. SATIN will also seek to educate consumers and other stakeholders about satiety to optimise the impact of outcomes.

To address the aims and produce the intended impact, SATIN was designed with 8 distinct objectives.

1. Integrate advanced technologies to screen novel food structures through in vitro models to isolate and refine products according to their satiating potential.
2. Develop novel food processing technologies that combine active ingredients and changes in food structure to produce a range of novel satiety enhancing ingredients.
3. Produce finished food products that pass through safety analysis, early sensory evaluation and consumer testing.
4. Demonstrate the effects of prototype products on biomarkers of satiety and on nutrient bioavailability using in vivo studies and validating new in vivo approaches.
5. Demonstrate the effects of final food products on within-meal satiation, post-meal satiety and/or reduced appetite using biomarkers of satiety.
6. Demonstrate the enduring effects of individual food products on satiety and their potential to induce weight loss.
7. Demonstrate the long-term consumer and health benefits of adhering to a diet containing satiety-enhancing products.
8. Validate health claim endpoints and commercialisation opportunities.

SATIN has five research and development work packages in two phases.
In the first phase the industry and SME partners develop novel food processing technologies combining optimised food structures and active ingredients to enhance satiation / satiety. The likely impact of these foods are assessed using in vitro modelling of the gastrointestinal (GI) tract using dynamic gut models and automated screening assays comprising of GI chemosensory and hormone secretion pathways. In collaboration with academic partners the in vitro work will be validated in in vivo studies of biomarkers of appetite, including the effects of foods on gut microbiota.

Phase 1 Work Packages (WP) (RTD)
WP1 Selection of improved satiating food components by in vitro screening
WP2 Sensory factors & food structures in satiation and satiety
WP3 Microbiota, gut function and biomarkers of appetite and related health claims

In the second phase of SATIN, the academic partners examine the effects of these individual foods in gold standard studies of appetite control and weight management. These studies will not only substantiate individual product health claims but also identify and characterise consumer benefits of satiety beyond weight management. Using foods from these studies and other products taken from the market SATIN will then examine if a large scale intervention, using a satiety based approach, is an effective weight management strategy. Through these second phase studies SATIN hopes to inform the regulatory environment.

Phase 2 Work Packages (RTD)
WP4 Satiety and consumer health
WP5 Proof of concept - Lasting health benefits for consumers

Across the full duration of the project there are two more work packages
WP6 Dissemination and Exploitation (OTHER)
WP7 Project co-ordination and management (MGT)
WP2 will support WPs 4&5 in phase 2 (RTD)
WP3 will support WPs 4&5 in phase 2 (RTD)

Project Results:
In the first 18 months of the SATIN project:
WP1 has developed an in vitro food component screening platform comprised of an artificial dynamic gastrointestinal model designed to simulate distinct regions of the human gastrointestinal tract and a set of functional assays to detect the impact of food components on gastrointestinal chemosensors and gut hormone secretion pathways. To do this the project established a dynamic gut model for the evaluation of digestive/fermentative processes and the bioavailability of active ingredients and processed food products to simulate the stomach, small intestine, ascending colon, transverse colon and descending colon. A mouth step and a dialysis step were added to allow us to examine the impact of whole foods, as they are broken down and are digested (pre-absorption) (task 1.1). A static gastrointestinal system was also developed to assess the stability and bioavailability of and the cell response to food components (task 1.1a). Additionally, the project developed an in vitro cell based platform comprising of primary assays, GI hormone secretion read-out assays and secondary assays all optimised to high throughput screening. Furthermore, an ex vivo system using biopsy samples was developed and optimised ready to test samples from artificial digestion (task 1.2). All of the components of the screening platform have been validated against a panel of pure reference ingredients provided by ingredients manufacturers in the consortium. A sampling process for the in vitro testing was also developed (task 1.3). A focus of WP1 has been the identification and characterisation of natural plant extracts as source ingredients with potential satiating properties (task 2.1) and a number of these have been screened on the in vitro platform (task 2.2). Currently, the platform is being used to determine the influence of food processing and food matrix effects on the activity profile of food ingredients (task 3).


WP2 has taken existing foods representative of the normal European diet and modified them with specific processing techniques (task 1) and submitted a number of these for analysis of sensory satiation and early satiety (task 2). These include: i) beverages modified by homogenization and fermentation (10), ii) meat and fish soups and balls modified by restructuring and heat treatment (13), iii) nectars, juices, cold soups modified by composition and the inclusion of natural fibres (12), iv) juice from purées and concentrates modified by homogenisation and blending (3), v) dairy products modified through fermentation and protein modification (13) and vi) breads and cereal bars modified through alterations to composition and the coating of ingredients. Approximately 80 prototypes and controls have been assessed using in vivo flavour release profiles by APcI-MS technology (satiation effects) and in vitro stomach digestion (early satiety effects; task 2). Within these products a number of satiation/satiety enhancing ingredients have been applied (task 3). Specific selection criteria for these were developed based on proven efficacy, compatibility with the food application and processing technique, anticipated mode of action, nature of matrix and usual use in the diet.


WP3 has employed in vivo studies examining changes in microbiota, gut function and biomarkers of appetite to validate the in vitro screening platform (WP1), and in turn aid the selection of ingredients, foods, and changes in food structure (WP2). A set of objective biological criteria to select candidate ingredients, food matrices and changes in food structure has been completed (task 1). Short- and long-term in vitro digestion simulation studies of specific ingredients (task 2), the first short-term human dietary intervention studies (task 3) and analyses of biomarkers to assess physiological responses (task 4) are on-going. Preliminary findings from the dietary intervention study indicate a change in microbiota composition following consumption of the modified diet. However, no significant variation in inflammatory parameters between groups is apparent.

Potential Impact:
The European consumer lacks a range of functional foods with proven effects on appetite expression. The SATIN project addresses this with i) a distinct theoretical concept – the satiety cascade – to generate evidence based concepts; ii) the development of a novel in vitro model to increase the number of concepts likely to succeed in clinical studies, iii) a robust platform of clinical studies with clear endpoints designed to demonstrate efficacy, and iv) a means of delivering end products to consumers with substantiated health benefits.

The satiety cascade is the model by which the consortium conceives new products that target key appetitive processes, to produce beneficial reductions in hunger and meal size and increase within meal satiation and post meal satiety. Products include breakfast items, snacks, beverages, and meal items to ensure satiety enhancing options are developed for most eating occasions. Products are specifically designed to reduce energy intake and promote weight loss, and collectively produce prolonged and sustained changes in appetite and eating behaviour which prevent weight regain. The involvement of industry allows SATIN to have access to a wide portfolio of ingredients, processing techniques, product expertise, and the necessary sensory and consumer science to develop this portfolio of products. To date considerable progress has been made developing products some of which may reach the market during the project and others after.

The second important feature is a unique in vitro modelling system combining human gut cell lines and a dynamic artificial gut model to select active ingredients and test how novel food structures enhance or diminish their potential impact on key satiety systems. SATIN specifically sets out to develop a methodological platform, lasting beyond the duration of the project, which increases the efficiency of the translation of concepts into actual products, by validating then exploiting an in vitro model approach to predict likely success in subsequent clinical phase. This reduces the number of ineffective products entering clinical trials by allowing a greater range of products to be tested in a valid simulation of the human gut, thus benefitting industry and ultimately consumers.

Few studies have examined if the effects of products on appetite are sustained across the day or if the chronic effects of these test products produce meaningful changes in appetite sufficient to produce tangible health benefits. The third important feature of SATIN is the coalition of laboratories developing a programme of control gold standard clinical studies robustly characterising the effects of products entering the clinical phase. This methodology takes onboard the requirements of regulators to prove health claims while providing clear support to industry in developing products that have the potential to meet these standards.

Finally, a key feature of SATIN which differs from projects preceding it is the clear focus on, and route to, the development of commercial end points. Through proactive IP management from project outset, the SATIN IP management system offers levels of confidentiality that i) allow groups of commercial partners to co-ordinate their activities without disclosing commercially sensitive IP to the whole consortium, but overall ensures ii) no conflict of interest develops across the whole consortium in terms of ingredient or intended product type and iii) existing background IP is used effectively to generate the widest possible range of potentially effective products. In more general terms the commercial partners provide SATIN with considerable consumer insight and the project specifically sets out to examine the utility of a satiety based approach to long-term weight management. This provides a clear route to market for distinct products and will considerably advance our understanding of the benefits of a satiety based approach to weight management for consumer health with wide commercial benefits.

List of Websites:

http://www.satin-satiety.eu/

Verwandte Informationen

Kontakt

Alexander Astor, (Research Support Officer)
Tel.: +44 151 794 8724
Fax: +44 151 794 8728
E-Mail-Adresse

Fachgebiete

Food
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