The Word on Weightloss

A new line of research is investigating mechanisms for slowing down the rate at which our bodies digest fat. Understanding the biology behind food degradation could allow food scientists to design new nutritious diet aids that curb hunger cravings and induce that pleasant feeling we get when we are full. Without the nagging hunger pangs, most of us would have a much easier time following a balanced diet plan. Imagine having the luxury of eating to fuel your body rather than to satisfy your hunger. Scientists are doing their best to make this idealized concept a reality.

Leading the efforts is a team at the Institute of Food Research. One scientist on their staff, Dr. Peter Wilde, explains that most of the fat we eat in processed foods takes the “form of emulsions such as soups, yogurt, ice cream and mayonnaise.” This has led the group to focus on dissecting the natural digestion process for these types of items. The ultimate goal is to “design fats in a rational way that are digested more slowly,” said Wilde. Fats do constitute part of a balanced diet plan and are needed for healthy bodily function, but designer fats would deliver the biological benefits without so many of the calories.

Scientists already know that the small intestine releases satiety-inducing hormones when it detects the presence of fatty acids. If fat digestion can be delayed, then more fatty acids will be allowed to reach the end of the small intestine, a region called the ileum, where they will stimulate the release of this important class of hormones. When this effect is achieved, the patient or individual will feel full without having overeaten. A diet aid that utilizes this technology would set a new standard for reducing snack cravings throughout the day.

One approach being developed in the laboratory is the use of a variety of protein layers to stabilize hydrophobic fat emulsions. The more stable the emulsion, the slower the body can digest the fat content. Initial studies used a whey protein attached to the emulsion surface. Experiments revealed that the protein surfactant actually breaks down through a synergistic interaction with the fat, giving enzymes greater access for fat digestion. Wilde and coworkers will have to strengthen the protein barrier before it can adequately shield the fat emulsion. Heat and enzyme treatments should help to inhibit the synergistic effects that were observed early on.

This research is currently the only investigation into the behavior of fat emulsions in different conditions and how their digestion can be manipulated to control food cravings. The efforts are of high public interest despite the research still being in its early stages. This reinforces the idea that new food supplements and diet aids are in high demand as adults around the world attempt to follow a more balanced diet plan. Dr. Wilde and his team have the support of staff at the Institute of Food Research, as well as access to experts around the globe. Funding for this work comes from the BBSRC as well as a Marie Curie Fellowship through the EU.