Imperial College London
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ProfessorGaryFrost

Faculty of Medicine, Department of Metabolism, Digestion and Reproduction

Chair in Nutrition & Dietetics
 
 
 
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Contact

 

+44 (0)20 7594 0959g.frost Website

 
 
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Location

 

Commonwealth BiuldingHammersmith HospitalHammersmith Campus

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Summary

 

Publications

Citation

BibTex format

@article{Dagbasi:2020:10.1017/S0029665120006941,
author = {Dagbasi, A and Lett, A and Murphy, K and Frost, G},
doi = {10.1017/S0029665120006941},
journal = {Proceedings of the Nutrition Society},
pages = {514--530},
title = {Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control},
url = {http://dx.doi.org/10.1017/S0029665120006941},
volume = {79},
year = {2020}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - 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.
AU  - Dagbasi,A
AU  - Lett,A
AU  - Murphy,K
AU  - Frost,G
DO  - 10.1017/S0029665120006941
EP  - 530
PY  - 2020///
SN  - 0029-6651
SP  - 514
TI  - Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control
T2  - Proceedings of the Nutrition Society
UR  - http://dx.doi.org/10.1017/S0029665120006941
UR  - http://hdl.handle.net/10044/1/79088
VL  - 79
ER  -
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