(DRINC) Diet and Health Research Industry Club - Research Projects 2012
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Diet and Health Research
Industry Club
(DRINC)
Research Projects
2012
www.bbsrc.ac.uk/drinc
In 2007, the Biotechnology and Biological Science Research Council (BBSRC), in
partnership with the Medical Research Council (MRC) and the Engineering and Physical
Sciences Research Council (EPSRC), established DRINC with 15 company members. The
current industrial membership is represented below.
Over £15M has been provided to enable high quality research into diet and health within UK
universities and research institutes, aimed at helping the food industry develop products that
deliver enhanced health benefits for consumers. This research has generated underpinning
knowledge and improved skills in a research community that provides valuable
precompetitive outputs for the UK food and drink industry.
Research themes:
Improved understanding of healthier diets - includes effect of food components on
energy intake, and how foods might be designed to have precise nutritional
properties
3 Bioactives in foods - includes understanding of how beneficial compounds work and
how health claims may be verified
The following tables list the current research projects within DRINC, providing background
on the research groups, the projects and the potential impacts for industry as stated in May
2012.
Further information on the research application background can be found through the
BBSRC portfolio analyser : http://www.bbsrc.ac.uk/pa/grants/
4Improved Understanding of Healthier Diets
Grant Project Title Drivers of Eating Behaviour: chronic overconsumption
Reference: homeostatic, hedonic, and biological markers
BB/G005524/1
Investigator(s) Prof John Blundell and Dr Graham Finlayson
Research Professor John Blundell (JB) has over 20 years experience of managing large scale
Expertise research projects in the area of psychobiology of appetite control, energy balance,
physical activity, nutrition and drugs as a Principle Investigator (PI). During a series
of large scale projects funded by research councils, industry and EU, a high quality
research infrastructure has been developed with an advanced methodological
platform for the study of food, appetite, nutrition, exercise and energy balance. An
interdisciplinary science base has been built up within a research culture of
documented Good Laboratory Practice adn internationally recognized research.
http://www.psyc.leeds.ac.uk/cgi-bin/10/people/index.pl?johneb
Dr Graham Finlayson is a biological psychologist. His research is concerned with
the interaction of hedonic and homeostatic systems that underpin human eating
behaviour.
http://www.psyc.leeds.ac.uk/cgi-bin/10/people/index.pl?grahamf
Project This project was designed to uncover the way in which people eat, and their
Overview susceptibility to overconsume during an extended and realistic challenge to energy
balance. Because eating is part of a ‘complex’ system, we established a multi-level
experimental platform based on a biopsychological systems approach. The platform
was designed to monitor adaptive pressure on internal and external processes that
drive appetite. Research studied obese participants undergoing long term physical
activity and dietary challenges to uncover individual variability in positive energy
balance – a ‘safe model of overconsumption’. Research monitored effects on
homeostatic (hunger, meal size, EI) and hedonic (liking, wanting, food choice)
markers of appetite in relation to changes in body composition, RMR and
psychological traits. The project has also enabled the development of an innovative
and comprehensive assay system to simultaneously monitor changes across all
major plasma hormone biomarkers and metabolites.
Industrial First demonstration that body composition and resting metabolism (RMR) are
Impact fundamental drivers of homeostatic aspects of appetite (satiation and satiety) and in
the presence of high energy dense foods, lead to overconsumption. A realistic
criterion for overconsumption reflected in an objectively measured EI:RMR ratio
establishes a benchmark for study of eating behaviour to identify associated
homeostatic and hedonic mechanisms; and to cleanly test the effects of nutritional
components on satiety. Action of ghrelin (‘hunger hormone’) understood through a
distinctive 3 phase action on satiety (early and late stages) and satiation (control of
meal size).Study outputs have implications for measuring the satiety impact of novel
foods, and show that the process of satiety is complex and incorporates changes in
the amount of food eaten, food choices, liking and wanting, and the temporal profile
of GI hormones such as ghrelin.
5Grant Project Title Understanding decisions about portion size: The key to acceptable
Reference: foods that reduce energy intake?
BB/G005443/1
Investigator(s) Dr Jeff Brunstrom, Prof Peter Rogers
Research Dr Jeff Brunstrom and Professor Peter Rogers co-lead the Nutrition and Behaviour
Expertise Unit, based in the School of Experimental Psychology at the University of Bristol.
The unit is housed in a newly refurbished laboratory with extensive food-preparation
facilities and the equipment and technical expertise to assess psychological and
physiological responses to food. Currently, the Nutrition and Behaviour Unit
accommodates the activities of four post-docs, four research assistants, and six
Ph.D. students. Postgraduate students receive funding from a number of sources,
including an ESRC competitive studentship, a BBSRC-DRINC award, a King
Abdullah scholarship, a BBSRC-GSK industry-CASE award, a Cadbury-Great
Western Research grant, and a BBSRC quota award. This ‘critical mass’ of
researchers creates a highly stimulating and lively research environment. Our group
meets on a weekly basis and interacts with other staff and students working in
cognate research areas, such as addiction (primarily smoking and alcohol),
psychopharmacology and genetics.The unit has considerable experience working
with the food industry. Recent projects have focused on psychobiological controls of
food intake and portion size, the psychopharmacology of caffeine, and effects of
food on cognition and mood. In 2012 Brunstrom and Rogers will begin a 3-year
BBSRC-LINK funded project exploring effects of eating behaviour on satiety. This
work is co-funded by Nestlé.
http://food.psy.bris.ac.uk/index.htm
Project Researchers with an interest in energy intake tend to focus on 'amount eaten' or
Overview self-reported hunger and fullness after a test food has been consumed. The logic
here is that meal size is normally determined by psychological and physiological
‘events’ during and towards the end of a meal. This project aims to 1) challenge this
fundamental assumption and 2) show how an understanding of portion-size
decisions can help us to identify palatable foods that promote lower energy intake.
Industrial Our research addresses the hypothesis that portion-size decisions are an important
Impact determinant of energy intake. If this is the case (as we suspect), then it follows that
by understanding how decisions are made we can design products that are both
acceptable and which are expected to deliver maximum satiety. Products of this kind
will promote reduced energy intake, because they will be selected and consequently
consumed in smaller portions (in kcals). For the food industry, research of this kind
could prove invaluable, especially in the development of effective 'diet' (e.g. low
calorie) products. In particular, we anticipate two specific benefits the project will
provide: 1. insight into specific foods and food characteristics that have high
expected-satiation/satiety. 2. a methodology that can be used in-house to quantify
expectations and beliefs about new and existing food products. These methods will
be rigorously tested and will draw on cutting-edge techniques in psychometric
assessment.
6Grant Project Title Defining the gut-to-brain signalling mechanisms underlying
Reference: responses to nutrients
BB/G005591/1
Investigator(s) Prof John McLaughlin
Research The Gastrointestinal Sciences Research Group is a multidisciplinary group of
Expertise individuals bringing together clinical investigators, biological scientists and
population researchers who are interested in the various aspects of science of the
gastrointestinal tract.
Our research encompasses a spectrum between basic molecular studies in
epithelial biology and neuroscience, and clinical research including
enteroendocrinology (the physiology of gut signalling peptides),
neurogastroenterology (the control of gastrointestinal function via the enteric and
central nervous systems) through to population based epidemiological studies and
clinical trials. The team provide seamless transition from bench-to-bedside. Close
collaboration with imaging science colleagues (Dr Shane McKie and Prof Steve
Williams) are pivotal to current work, utilising physiological MRI scanning to study
the effects of nutrient induced gut-to-brain signalling on human brain function. The
regulation of appetite in health and disease is a key current focus. Currently the
group are also working on establishing primary models of enteroendocrine cells for
physiological study of nutrient sensing mechanisms, and exploring the interactions
between the enteroendocrine cells and the immune system in gastrointestinal
inflammation.
http://www.medicine.manchester.ac.uk/gastrointestinal/research/
Project The key aim of the project is to understand the biological mechanisms by which
Overview sugars and sweet tastants are sensed by the gastrointestinal tract and influence
food intake, in particular via the enteroendocrine system. This is closely coupled to
mapping the spatiotemporal matrix of activation in the human brainstem and other
CNS areas by these nutrients, based on cutting edge imaging and analytical
techniques developed in Manchester. This is permitting exploration of the
gastrointestinal regulatory peptides secreted in response to nutrients in the
regulation of gut-brain signalling, gastric emptying, and appetite.
Industrial The health and prosperity of the population are under serious threat as a
Impact consequence of overeating, and the resulting increase in the incidence of
overweight and obesity. Understanding the mechanisms by which nutrients signal
from the gut to the brain, and in particular how this influences appetite and food
intake, are critical first steps to the development of novel satiating foods and
beverages, and will also inform the complementary biomedical fields.
7Grant Project Title Increased Propionate Production In The Colon Is Associated With
Reference: Reduced Appetite, Body Weight And Improved Insulin Sensitivity
BB/H00497/1
Investigator(s) Dr Gary Frost (ICL), Dr Douglas Morrison(SUERC), Dr Catriona
Tedford (UWS)
Research Imperial College London
Expertise Nutrition and Dietetics Research Group
The role of nutrients in appetite regulation and gut peptide release
The role of carbohydrates in human health and disease
The effect of body composition in human health and disease
The clinical management of obesity and diabetes
The role of nutrition in healthy aging
http://www1.imperial.ac.uk/medicine/people/g.frost/
Scottish Universities Environmental Research Centre
Stable Isotope Biochemistry Laboratory
The role of environment on health and disease
The design of colonic delivery systems
The design of clinical studies using stable isotopes
The analysis of 2H, 13C, 15N, 18O, 34S in biological samples from biomedical
studies
http://www.gla.ac.uk/research/az/suerc/
http://www.gla.ac.uk/research/az/suerc/ourstaff/morrisondouglas/
University of the West of Scotland
The synthesis, purification and characterisation of modified carbohydrates
http://www.uws.ac.uk/staffprofiledetail.aspx?id=2147486261&terms=tedford
Project 1. To use a unique delivery system to increase colonic propionate production.
Overview 2. To determine the effect of supplementing the diet of obese volunteers with the
propionate carrier molecule change on appetite and body weight.
3. To investigate the effect of the propionate carrier molecule on the release of the
anorexigenic gut hormones GLP-1 and PYY.
4. To investigate if increases in plasma propionate concentrations leads to a
decrease in free fatty acid output from adipose tissue leading to improved
insulin sensitivity.
5. To design foods which can be used to supplement the diet of the general
population with the propionate carrier molecule.
Industrial This work could provide a major benefit to the food industry. Few non-digestible
Impact carbohydrates have been shown to have a significant or specific impact on
propionate production. In this proposal research includes use of a propionate carrier
molecule to deliver high levels of propionate to the large bowel. Should this work
demonstrate the efficacy of propionate on appetite regulation, body composition and
insulin sensitivity this could lead to the development of foods designed to increase
propionate in the large bowel in ways acceptable to the consumer.
8Grant Project Title Maximising satiety through manipulating expectations, sensory
Reference: quality and nutrient content
BB/H004645/1
Investigator(s) Prof Martin Yeomans
Research The Ingestive Behaviour Unit in the School of Psychology at University of Sussex is
Expertise a state-of-the art research facility for studying psychological influences on human
ingestive behaviour, including facilities for preparation of novel test food and drinks,
for analysing the microstructure of human ingestive behaviour using Sussex
Ingestion Pattern Monitor (SIPM) technology (www.sipm.co.uk) and to allow testing
of cognitive and affective changes relating to ingestion. These behavioural
measures can be combined with more physiological assessments, including assay
of appetite-related hormones, with additional facilities at Sussex for neuroimaging to
allow evaluation of the neural basis of responses to food stimuli. Lead by Professor
Yeomans, the Sussex Team currently comprises a full-time RF and 4 full-time DPhil
students. Also associated with this project are facilities in the University of Brighton
School of Service Management (Mr Harvey Ells, collaborator at University of
Brighton). The Culinary Arts Studio is a research restaurant environment used both
as a training space for the catering industry and a unique research space for
studying human behaviour in a naturalistic environment.
Sussex web-page: http://www.sussex.ac.uk/profiles/3030
Brighton web-page: http://www.culinaryartsstudio.co.uk/
Project The objectives detailed in the original proposal:
Overview
1. Explore how expectations generated by labelling and sensory quality interact
with protein content to generate satiety
2. Examine how labelling and sensory quality impact on physiological satiety
responses
3. Test the effectiveness of prototypical high-satiety formulations on consumer
behaviour in controlled intervention studies
Industrial There is increasing demand from consumers for food and drink products that are
Impact both enjoyable to consume but which also help prevent over-consumption. Thus
optimal new products should be engineered to maximise satiety as well as flavour
acceptability. As the experience of liking and satiety is influenced by product beliefs
and sensory quality as well as nutrient content, industry needs design rules that
allow them to integrate these different factors in an effective way to facilitate novel
product development. The aims of this project are to provide evidence-based
examples of how to integrate these components effectively.
9Grant Project Title Reducing saturated fatty acids in the food chain through alteration
Reference: of milk fat composition
BB/1006087/1
Investigator(s) Prof Ian Givens
Research The research team involved in this study is a combination of staff mainly from two
Expertise departments at the University of Reading, namely the Division of Food Production
and Quality and the Deptartment of Food and Nutritional Sciences. The team has
nutrition-focused expertise across the food chain which includes a large food-
producing animal research unit at one end and a state of the art human nutrition
research unit at the other. Both departments have extensive laboratory facilities. The
animal research unit is equipped with large animal calorimeters and thus the
environmental aspects (e.g. methane output) of using animals as food producers
can be measured. Animals’ diets can be tuned to produce, for example, milk with
altered lipid profile and this can be used to make dairy products (cheese, butter,
etc.) which can be used in human intervention studies to examine the effects on
markers of chronic disease. In relation to the current project, the team has particular
expertise on dietary lipids and vascular health with emphasis on the role fatty acids
in bovine milk which exist as a highly complex mixture and include some unique
trans and branched chain fatty acids.
http://www.reading.ac.uk/apd/about/apd-stafffpq.aspx
http://www.reading.ac.uk/food/
Project Overall objective: to reduce saturated fatty acids (SFA) entering the UK food chain
Overview by targeting milk, with concomitant reduction in the environmental impact of milk
production. Sub-objectives:
To confirm that the milk fatty acid response to dietary change in large,
commercial dairy herds with differing dietary backgrounds is consistent and of
adequate magnitude.
To explore the impact of dietary oilseeds and new rumen protection technology
of fats on their ability to replace SFA by cis-MUFA/cis-PUFA without substantial
accumulation of trans-MUFA, in association with an understanding of the dose-
response of dietary oilseeds on methane production per litre of milk produced.
To ensure that the project findings are successfully integrated and
disseminated to various levels (industry, policy makers, health professionals,
general public etc).
Industrial Until this project, it was not known whether strategies to reduce saturated fatty acids
Impact (SFA) in milk by changing the cow diet would provide sufficient changes when
applied to commercial herds, as previous research has only been conducted in
experimental situations. In addition, there may be means to sustainably reduce SFA
to a greater extent than previously thought. This project is of huge benefit not only to
members of the dairy food supply chain (from farm production through processor,
retailer and the consumer) but also the food industry in general given that dairy
products are present in a vast array of different foods.
10Bioactives in Foods
Grant Project Title Self-structuring foods with slow burn for control of satiety
Reference:
BB/G005478/1 Investigator(s) Prof Ian T Norton
Research The Microstructure Group at the University of Birmingham led by Professor Norton
Expertise carries out research into novel applications of foams, emulsions and gels for the
formulation of healthy foods to combat obesity. The Group runs research projects
that aim to reduce the energy density of foods, maintain sensory acceptability and
hedonic rating, and increase their satiety.
The Microstructure Laboratory (MSL) develops inventive techniques for designing
interfacial and surface properties of food gels and emulsions, the latter with feature
sizes ranging from nano/micrometers, and uses these structures in a range of
research projects. The MSL includes facilities for processing (microfluidizer,
impinging jet, homogenisers, membrane emulsification, and pin stirrer heat
exchangers), thermoanalysis, polarimetry, spectroscopy, microscopy (light, confocal
and electron microscopy), assessment of material properties (rheological, fracture,
lubrication and interfacial) and a food sensory assessment laboratory. Much of the
emulsification equipment, and methods, utilized in the MSL are developed in-house.
The research projects within the MSL fall into three closely interlinked major
categories: process development (emulsification, gelation and encapsulation),
formulation process design (colloidal particles at interfaces, material properties) and
in-use properties (oral properties and cooking behaviour).
http://www.birmingham.ac.uk/research/activity/chemical-engineering/index.aspx
Project The overall aim of our project has been to formulate a variety of novel liquid, soft
Overview solid and semi-soft solid (paste-like) foods that are enjoyable to eat and that are also
capable of responding to the body's natural processes of digestion in the stomach
by self-structuring and slowly releasing nutrients. Such foods would have a major
impact on the obesity problem because they would potentially control satiety.
Industrial Based on the project findings the research team propose that it is possible to
Impact successfully gel (structure) acid-sensitive solutions at pH values found in the
stomach and to break (de-structure) the resulting gels within a desired time frame by
forces typically found in the stomach. It is also feasible to improve the performance
of these gels by adding other components. These can include other hydrocolloids,
ingredients that release energy (i.e. oil, starch and proteins), nutrients, colours and
flavours. Ingredients could be encapsulated in hydrocolloid shells for controlled
release at various stages within the gastrointestinal tract. Instead of simple oil-in-
water emulsions, double emulsions could be trapped within the gel network. There
are endless possibilities for inclusion of more complex structures.
11Grant Project Title The role of plant cell walls in regulating starch and lipid
Reference: bioaccessibility from plant foods: in silico, in vitro and in vivo
BB/H004866/1 studies.
BB/H004874/1
Investigator (s) Dr Peter Ellis (KCL), Prof Keith Waldron (IFR) and Dr Peter
Butterworth (KCL)
Research King’s College London: Expertise in the behaviour of edible plant polysaccharides
Expertise (cell wall polymers and starch) in the gastrointestinal tract, and also in the amylolysis
(hydrolysis of starch by amylase), analysis and characterisation of starches. Human
intervention studies of postprandial metabolism, and the relationship between diet
and cardiovascular disease. The consultant gastroenterologist who is part of the
team regularly carries out studies using ileostomy patient volunteers.
http://tinyurl.com/crxzz5a
IFR: The two groups involved at IFR have expertise in plant cell wall structure and
biochemistry, colloid chemistry, gastrointestinal tract physiology and digestion
modelling. IFR also houses the Dynamic Gastric Model, a physiologically relevant in
vitro model of digestion which simulates the human stomach.
http://www.ifr.ac.uk/info/science/exploitation/sustainability.htm
Imperial College: Expertise in the effects of diet on postprandial metabolism, insulin
resistance and gut hormone responses. Also carrying out novel investigations of the
effects of fermentable carbohydrates on appetite centres in the hypothalamus.
Project 1. Characterisation of raw, processed and masticated plant foods rich in lipid and
Overview starch.
2. Establish degree of penetration of plant cell walls (PCW) by lipases and
amylases and subsequent hydrolysis of intra-cellular lipid and starch.
3. Determine the rate and extent of lipid and starch digestion of plant foods in vitro
& in vivo.
4. Develop mathematical/kinetic models for predicting bioaccessibility of lipid and
starch.
5. Identify the mechanisms by which PCW influence nutrient release and digestion
kinetics.
Industrial Modelling starch digestion kinetics has highlighted for the first time three structure-
Impact related stages of amylase hydrolysis (fast, medium and ‘resistant’), and has
implications for controlling Glycaemic index, satiety, distal nutrient delivery and large
bowel health.
Modelling lipid bioaccessibility has implications for developing dietary and recipe-
based approaches for modulating nutrient delivery with potential beneficial impacts
on weight management, satiety and plasma lipid profile.
Both models could inform strategies for the rational processing of plant-based
ingredients to optimise health benefits.
12Grant Project Title Mining diversity in cereal (wheat) fibre to improve the
Reference: nutritional quality of bread
BB/I006079/1
Investigator(s) Prof Peter Fryer, Prof Clare Mills and Prof Peter Shewry
Research The team combines expertise in :
Expertise (i) Food engineering at Birmingham (Peter Fryer, Serafim Bakalis, Bostjan
Hari))
(ii) Food science and biochemistry at IFR and Manchester (Clare Mills,
Geraldine Toole)
(iii) Plant Science at Rothamsted (Peter Shewry)
(iv) Baking at Campden BRI (Frank Gates)
(v) Digestion at IFR and Leatherhead (Martin Wickham and Giusy
Mandaleri)
The project will construct in vitro and computational models for digestion and study
how bread is digested; methods developed will be used to examine breads with
different fibre compositions are broken down and digested, with the aim of
identifying the chemical and physical effects of fibre.
http://www.birmingham.ac.uk/staff/profiles/chemical-engineering/fryer-peter.aspx
http://www.ifr.ac.uk/profile/clare-mills.asp
http://www.medicine.manchester.ac.uk/staff/156334
http://www.rothamsted.ac.uk/PersonDetails.php?Who=137299
Project Bread is a staple food in the UK diet with a high glycaemic index (GI). Any reduction
Overview in GI is likely to make a significant contribution to promoting the health on the nation,
low GI foods being protective against conditions such as type 2 diabetes. However,
we currently lack the understanding and tools to modify the GI of bread in a
knowledge-based way. This project unites plant scientists, food scientists and
engineers to build fundamental understanding of how natural variation in the
composition and solubility of the fibre fraction (specifically arabinoxylan (AX)) of
wheat endosperm cell walls is modulated by processing and digestion.
Industrial The aim of the project is to study how breads with different fibre contents are
Impact digested and identify how the effects of changing the composition and solubility of
the fibre fraction might affect digestion and thus GI. The work could lead to better
understanding of the digestion of fibre and aid in the formulation of breads with
health benefits.
13Grant Project Title Ergocalciferol (Vitamin D2) vs. Cholecalciferol (Vitamin D3) Food
Reference: Fortification: Comparative Efficiency in Raising 25OHD Status in
BB/I006192/1 Caucasian & Asian Women and Mechanisms of Action
Investigator(s) Prof Susan Lanham-New
Research The research group behind the D2-D3 study offer a range of expertise within the
Expertise area of nutritional sciences, food product development and functional genomics
combining to form a team capable of completing complex physiological and
mechanistic studies that are vital in establishing the role of nutrition in maintaining
health.
Professor Susan Lanham-New, Dr Elina Hypponen and Dr Jacqueline Berry are
world-leading experts within the field of vitamin D research, specialising respectively
in the role of vitamin D in bone health and the development of highly-specialised
assays for the accurate detection of vitamin D within biological samples.
Dr Laura Tripkovic and Dr Kathryn Hart are both registered dietitians with many
years experience in managing nutrition-based clinical trials, with roles as varied as
participant recruitment, biological sample processing and dietary analysis.
Dr Simon Penson and Dr Gemma Chope provide vital industrial expertise in food
product development, particularly food fortification.
Professor Colin Smith and Dr Giselda Bucca are world-leading experts within the
field of functional genomics, with special consideration for the associations between
genetic predisposition to health conditions and the impact that nutritional
intervention/status may have on ameliorating risk.
http://www.fhms.surrey.ac.uk/nutritionandbone/index.php
Project The D2-D3 study (a food fortification intervention trial) has primarily been set-up to
Overview compare the efficacy of 15µg/d [600IU/d] vitamin D2 vs. 15µg/d vitamin D3 in raising
serum 25(OH)D levels in both caucasian and south asian women above the
‘deficiency/insufficiency’ thresholds (25nmol/l and 40nmol/l respectively) during the
winter months. The mechanism behind any vitamin D effects will be investigated via
enzymatic and genetic analysis.
Industrial Information on the comparative effectiveness of the two different forms of vitamin D
Impact as food fortificants in raising 25OHD levels in UK populations with known
‘insufficiency’ (caucasian) and ‘deficiency’ (south asian) will prove invaluable to the
food manufacturing industry.
This study also presents an excellent opportunity to elucidate whether the food
vehicles used in the study (a juice and a biscuit) are appropriate in terms of both
acceptability to the study population and the stability of the vitamin D in the
respective food vehicles.
14Grant Project Title Enhancing the consumer perception of reduced fat foods
Reference: through interfacial design and rheological behaviour
BB/I006168/1
Investigator (s) Prof Peter Wilde (IFR) and Dr Paul Clegg (Edinburgh)
Research IFR: The food structure team’s focus is the physical chemistry of food structure,
Expertise specifically colloidal and interfacial behaviour in emulsions and foams pertinent to
food. Molecular and intermolecular processes (mainly proteins) which control
adsorption to interfaces, interfacial structure and physical properties which control
overall emulsion functionality (structure, rheology, digestibility, etc). Methodologies
include interfacial tension, interfacial rheology, bulk rheology, atomic force
microscopy, light microscopy, light scattering / particle analysis.
http://www.ifr.ac.uk/info/science/Food-and-Health/index.htm#structure
University of Edinburgh: The soft matter team’s focus is on the formation,
organisation and flow properties of emulsions. We prepare model emulsions that
can be imaged using confocal microscopy and whose flow properties can be
characterised using standard rheological techniques. Our cutting edge capability is a
facility for combining simultaneous imaging and rheology in, so called, rheo-imaging
experiments. This allows us to relate microscopic changes to bulk properties. We
have an interest in stabilising emulsions using colloidal particles alone.
http://www2.ph.ed.ac.uk/cmatter/soft.html
Leatherhead Food Research: The sensory research team has extensive
experience in sensory and consumer research. They have a dedicated screened-
and-trained panel and a large consumer database which allows in-depth consumer
awareness studies. Methods include sensory perception, consumer insight, product
benchmarking and preference mapping.
http://www.leatherheadfood.com/sensory-and-consumer
Project The overall aim of the project is to determine the fundamental colloidal mechanisms
Overview by which the interfacial layer of emulsion droplets can be manipulated to control the
structure and rheology of emulsified foods in order to improve the organoleptic
properties and consumer preference of reduced fat foods.
Industrial The outputs of the project will be a set of design rules which food manufacturers can
Impact use to create emulsified foods with improved sensory quality in terms of perception
of fat content.
The aim is that these strategies can be applied to reduced fat foods which have poor
perceived quality, and thus increase their uptake by consumers.
This approach should also reduce the need for adding other ingredients such as
starch, salt and sugar, which are often added to improve the sensory quality of low
fat foods, but reduces nutritional impact, this approach will therefore result in real
improvements in the nutritional quality of the foods, and savings in raw materials
costs.
15Grant Project Title The Collective Bioactivity of Dietary Flavonoids: Specific Structural
Reference: Characteristics and Cardiovascular Disease
BB/I006028/1
Investigator(s) Dr Colin Kay
Research Dr Colin Kay (UEA) is a leading expert in anthocyanin research. His research
Expertise focuses on the degradation, metabolism and bioactivity of anthocyanins in vivo and
in vitro. Dr Maria O’Connell, from the School of Pharmacy (UEA), is a
pharmaceutical cell biologist with a background in nutrition and over twenty years
experience in the field of inflammation. Prof Aedin Cassidy has worked in the
phytochemical field for over 20 years and is an expert on the health effects of the
flavonoids with specific expertise in the isoflavone sub-class. This collaboration has
provided the project with access to state of the art cell culture and laboratory
facilities, including HPLC/MSMS equipment, and access to an extensive variety of
biochemical and molecular biology resources.
http://www.uea.ac.uk/med/People/Academic/Colin+Kay#research
Dr Qinzhi Zhang is a senior post doctoral researcher in the School of Chemistry,
University of St Andrews, with expertise in the chemical synthesis of phytochemicals
and their metabolites.
http://www.st-andrews.ac.uk/chemistry/
Dr Jason Kerr is a post doctoral researcher and has extensive experience of in vitro
assay design, culture of mammalian cell types, and molecular biology techniques.
http://www.uea.ac.uk/pha/moc
Project Numerous studies have indicated that the consumption of flavonoids is associated
Overview with a lower incidence of cardiovascular disease (CVD) and associated mortality.
This project has selected the most commonly consumed flavonoid species in the UK
diet, their immediate degradation products, and metabolic by-products in order to
assess their cardioprotective activities. Compound efficacy as cardioprotective
phytochemicals will be assessed in isolation and in combinational treatments,
designed to mimic typical dietary consumption. The effectiveness of dietary
flavonoids to reduce the detrimental effects associated with the onset of CVD
conditions will be assessed by monitoring their activity on inflammatory cytokine
expression, vascular reactivity, and the regulation of transcription factors related to
the development of CVD. Data generated from this study will make it possible to
infer the structural characteristics associated with the beneficial health effects of
flavonoids. It will also provide insight to whether these flavonoids work in isolation,
or if, as in typical consumption (in combination), exert their beneficial effects in a
collective manner.
Industrial Flavonoids are present in a plethora of foodstuffs consumed everyday in the UK The
Impact identification of specific flavonoids, and combinations of flavonoids, within these
foodstuffs that act as cardioprotective phytochemicals will help identify targets
(compounds, doses, and clinical endpoints) for future intervention studies required
to establish health claims.
16Grant Project Title Bioactive Alginates and Obesity
Reference:
BB/G00563X/1 Investigator(s) Prof Jeffrey Pearson and Prof Chris Seal
Research http://www.ncl.ac.uk/biomedicine/research/groups/profile/jeffrey.pearson
Expertise
Prof Chris Seal is Professor of Food & Human Nutrition at Newcastle University
where he leads the Food Quality and Health research group in the School of
Agriculture, Food & Rural Development. He is Co-Director of the University’s
Human Nutrition Research Centre. His research interests include how to
encourage dietary change and to evaluate the effectiveness of changing diet. A
particular focus is promoting the adoption of healthy diets based on increased
consumption of wholegrain foods, fruits and vegetables. Chris sits on many
national and international research advisory committees and is currently the
Honorary Scientific Development Officer of the Nutrition Society and Supplements
Editor of the British Journal of Nutrition.
http://www.ncl.ac.uk/afrd/staff/profile/chris.seal
Project There is convincing evidence that the obesity epidemic is becoming worse, with
Overview the World Health Organisation indicating that the number of people who will be
overweight and obese by 2015 will be 2.3billion and 700million respctively. An
alternative treatment to reduce obesity may be fibre. Since the early observations
of Hipsley (1953) vast amounts of research have been conducted on the
physiological benefits that fibre may have, such as:
Gut health where fibres add bulk to faeces and aid passage through the
digestive system preventing constpation
Increased level of satiety and transit time and slowing gastric emptying
Reducing the breakdown of carbohydrates thus slowing down absorption
of glucose
Reducing low density lipoprotein (LDL) and increasing cholesterol turnover
The aim of the current study is to test the efficacy in the gut using heterogeneous
model gut system, which models the mouth, stomach and small bowel
Further develop the Gut-like model currently in use in the lab to test the action of
Alginate dietary fibres (baked in bread) upon digestive enzymes and bile acids
A further aim of the present study will be to develop and validate techniques to
measure the digestion and the release rate of alginate cooked into bread
Industrial Develop a high throughput screening method to assess the regulatory potential of
Impact dietary fibres and other bioactive polymers toward the major digestive enzymes, so
enabling improved food design including these bioactives
Demonstrate dietary fibres bioactive properties in regulating enzyme activity with
potential therapeutic use in the treatment and management of a range of ailments
including obesity and diabetes.
17Grant Project Title Dietary activators of antioxidant response element-linked gene
Reference: expression for good vascular health
BB/G005699/1
Investigator(s) Prof Paul J Thornalley, Dr Naila Rabbani, Dr Guy Barker and Prof
David Rand.
Research Thornalley-Rabbani laboratory: Multidisciplinary team working in “bench-to-
Expertise bedside translational medicine” studying decline in health related to damage to the
proteome by glycation, oxidation and nitration, and related protective
countermeasures regulated by transcription factor Nrf2 and antioxidant response
element (ARE)-regulated gene expression. Capabilities: human cell culture; clinical
studies – metabolic and vascular health assessments, biomarker discovery and
validation, and evaluation of dietary inventions; and analytical techniques – live-cell
video microscopy, metabolomics, proteomics, transcriptomics and reporter assays.
http://www2.warwick.ac.uk/fac/med/staff/thornalley
http://www2.warwick.ac.uk/fac/med/staff/rabbani/
Barker laboratory: Studies on plant physiology, genomics and metabolomics.
Capabilities: cultivation and analysis of vegetables and fruits, genotype diversity
libraries, selection for diverse phenotypic characteristics and health beneficial
metabolite contents.
http://www2.warwick.ac.uk/fac/sci/lifesci/people/gbarker/
Rand laboratory: Application of mathematics to biological problems, advancing
understanding of the complex order and disorder of physiological systems.
Capabilities: automated image analysis, modelling of translocational systems,
mathematical descriptions of biological processes at the molecular and cellular level,
statistical models, stochasticity and response “noise”.
http://www2.warwick.ac.uk/fac/sci/systemsbiology/staff/rand/
The aim of this project is to employ human cell lines expressing a fluorescent nrf2
Project reporter in vitro to identify dietary bioactive compounds that provide potent and
Overview enduring activation of nrf2. To screen strains of fruits, vegetables and related oils for
types and amounts of bioactive compounds that are activators of transcription factor
nrf2. To screen dietary bioactive compounds (or active metabolites) individually and
in combination for their ability to activate transcription factor nrf2. To assess related
induction of ARE-linked gene expression - particularly in relation to cytoprotective
and anti-lipogenic responses and protection of the proteome and lipidome To
produce a refined mathematical model of the nrf2 anti-stress gene regulator system
in these cell culture models to predict the cytoprotective and lipogenic activity for
these bioactive compounds.
a. Varieties of Brassica vegetables and growth conditions producing high contents
Industrial of health beneficial bioactives have been identified.
Impact b. Reporter assay systems for screening fruit and vegetable extracts have been
produced.
c. Improved effective ways of screening dietary bioactive compounds for health
beneficial responses.
d. New health beneficial genes, metabolic pathways and biomarkers thereof
regulated by Nrf2 have been identified.
e. New potential dietary sources of Nrf2 activators have emerged.
18Grant Project Title The effect of dietary bioactive compounds on skin health in
Reference: humans in vivo
BB/G005575/51
Investigator(s) Prof Lesley Rhodes (Manchester), Prof Anna Nicolaou
(Bradford), and Prof Gary Williamson (Leeds)
Research Manchester: Expertise in examining inflammatory responses in human skin,
Expertise specifically the acute UV response, longer-term photodamage, and systemic
photoprotective measures, particularly nutrition. Techniques include UV application
to human skin and skin cells in vivo and in vitro, assessment and dose-response
modelling of erythema, skin sampling, immunoassay and immunohistochemistry.
www.medicine.manchester.ac.uk/staff/lesleyrhodes
Bradford: Expertise in biological chemistry and analytics with emphasis on small
molecule bioactivity, eicosanoid mediators of inflammation, and pharmaceuticals
with laboratories appropriate for analysis of clinical samples.
www.skin.brad.ac.uk/people/anna-nicolaou/
Leeds: Expertise in polyphenol absorption and metabolism including extraction
techniques and HPLC methods for measurement of polyphenols in biological fluids
(cells, culture medium, blood, urine) and food.
www.food.leeds.ac.uk/People/Williamson.html
Project There is little information on the effect of oral catechin, a nutritionally relevant
Overview bioactive compound, on skin health in humans in vivo, despite considerable
evidence for protective effects, including against UV stresses, in experimental
studies. Vitamin C is essential for skin health, and also stabilises catechins in the
gut lumen. Ultraviolet radiation in sunlight is a key environmental stressor
impacting on skin health, effects including acute inflammation and longer-term
photodamage. Research will examine protection by a combination of dietary
catechin and vitamin C on UV-induced inflammation, through a randomised
controlled double-blind study. Specifically, research will examine for skin erythema,
leucocytic infiltration, and for molecular mediators of these processes in samples of
skin and skin fluid. Research will determine bioavailability of catechin and levels of
UV protection. Further, skin samples taken will also be used to assess for
immunohistochemical evidence of protection against UV-induced DNA damage
and changes in MMP-1, fibrillin-1 and pro-collagen-1, in a short–term model of
photoageing. Overall, this project will establish efficacy of bioactives against UV-
inflammation, the oral and skin nutrient levels required, and indicate potential
against longer-term skin damage.
Industrial Catechins are a group of dietary bioactive compounds found as components of
Impact green tea and other beverages advertised for their ‘protective’ properties. Thus, our
study will offer scientific justification and advice for the correct utilisation/
administration/dosage of catechins in promotion of skin health and protection from
short and longer-term damaging effects of sunlight. Data gained from our study
objectives will aid industry to formulate preparations and/or fortify foods and assist
their claims for beneficial properties.
19Project Title Effects of Fruit Juice Processing and Human Metabolism
Grant on the Functionality of Anthocyanins for Cardiovascular
Reference: Health
BB/H004963/1
Principal Investigator Dr Colin D Kay(UEA) and Dr Paul Kroon(IFR)
Research This project is undertaken through a collaboration between the University of East
Expertise Anglia (UEA), Institute of Food Research (IFR) and The University of St. Andrews
and has brought together expertise in synthetic chemistry, conducting human
feeding studies, bioanalytical mass spectrometry and molecular biology. Dr Colin
Kay (Senior lecturer) is a leading expert in anthocyanin research and investigating
the bioactivity of anthocyanins and their metabolites. Prof. Aedin Cassidy (UEA) has
worked in the phytochemical field for over 20 years and is an expert on the health
effects of the flavonoids. Dr. Charles Czank is the PDRA for the DRINC project and
coordinates all aspects of the human feeding study, analyses of clinical samples
and bioactivity studies.
http://www.uea.ac.uk/med/People/Academic/Colin+Kay#research
Dr. Paul Kroon (IFR) is an expert on polyphenol bioavailability and the effects of
metabolism on biological activity.
http://www.ifr.ac.uk/profile/paul-kroon.asp
The synthesis of the feeding study compound was undertaken at University of St.
Andrews by Dr. Qingzhi Zhang (PDRA) in the School of Chemistry.
http://www.st-andrews.ac.uk/chemistry/
Project Available data suggests that consumption of anthocyanins (ACN) such as cyanidin-
Overview 3-glucoside (C3G) may be protective against cardiovascular disease (CVD).
However, ACN bioavailability is perceived to be low and given that they are prone to
degradation during commercial processing, storage and following ingestion, their
degradation products and metabolites are likely to contribute to their bioactivity. This
hypothesis is being explored using a combination of synthetic chemistry, studies of
fruit processing and storage, a stable isotope metabolism study in humans and the
evaluation of metabolite bioactivity using cell culture models.
Industrial As berry juices are the most commonly available vehicle for the delivery of
Impact anthocyanins to the consumer, it will be determined if processing leads to
degradation of anthocyanins or other structural changes that may affect their
bioactivity. There is also little known about what happens to anthocyanins once they
are consumed and what bioactive forms of the parent compound contribute to
prevention of CVD. The findings of this study will provide evidence to form the basis
of future studies that are necessary to establish health claims for anthocyanins.
20Grant Project Title Dietary polyphenols as modulators of redox signalling pathways to
Reference: reduce chronic inflammation in the elderly
BB/I005994/1
Investigator(s) Prof Malcolm J. Jackson
Research The Musculoskeletal Biology group at the University of Liverpool has a long track
Expertise record of research on nutrition, redox signalling, and the biology of muscle in ageing,
with broad expertise in cell, animal, and human studies.
Specific capabilities of the laboratory include confocal microscopy, Luminex multi-
analyte protein analysis, transgenic rodent and cell studies, HPLC, qPCR,
mammalian cell culture, biochemical assays, and studies of isolated muscle fibre
contraction ex vivo.
http://www.liv.ac.uk/ageing-and-chronic-disease/research-
departments/musculoskeletal-biology/
http://www.liv.ac.uk/ageing-and-chronic-disease/staff/malcolm-jackson/
Project The project aims to:-
Overview
i) Identify trends in the redox status of thiol pools in plasma and PBMCs in a UK
cohort stratified by age from 20-99 years, and correlate this with inflammatory
cytokine expression and nuclear factor-κB (NF-κB) activation.
ii) Identify polyphenols capable of modulating thiol redox and cytokine
expression in vitro.
Provide polyphenol-enriched foodstuffs to volunteers aged 80 years and over to
identify polyphenols capable of reversing changes in thiol redox and cytokine
release observed with ageing.
Industrial The project will identify and validate polyphenols as dietary supplements to reduce
Impact markers of inflammation in ageing. Reduced inflammation is correlated with better
general health and reduced disease risk.
Polyphenols which research identifies as anti-inflammatory could be used as
supplements for dietary products e.g. yoghurts, drinks etc., with validated health
claims. Researchers are working with Unilever on this project.
21Grant Project Title Immunomodulatory effects of pre- and probiotics
Reference:
BB/H00570X/1 Investigator(s) Prof Parveen Yaqoob (Reading) and Prof Richard Aspinall
(Cranfield)
Research The project is led by Prof Parveen Yaqoob, who has expertise in nutrition, immune
Expertise function and inflammation and has conducted a number of large human intervention
studies, combined with cellular analysis of immune function. Microbiology expertise
is provided by Professor Ian Rowland and Dr Kieran Tuohy, and clinical expertise is
provided by Professor Margot Gosney, who is Professor of Geriatric Medicine at the
Royal Berkshire Hospital. Professor Sue Todd completes the investigator team at
Reading as our statistician.
Dr Caroline Childs as PDRA employed on the grant manages the project, drafting
the ethics application/protocols, overseeing data collection and statistical analysis of
the primary outcome data. She is currently leading the analysis of immune function,
using cells which were cryopreserved during the intervention. Dr Catherine Maidens
and Miss Agnieszka Przemska recruited the subjects, ran the intervention study and
performed laboratory analyses, supported by a research nurse, Dr Esme Roads,
who screened the subjects and performed the vaccinations.
www.reading.ac.uk/nutrition
Prof Richard Aspinall is a collaborator at Cranfield University.
http://www.cranfield.ac.uk/health/abouttheschool/people/page23479.html
Project Ageing results in a decline in immune function, resulting in greater susceptibility to
Overview infection, particularly respiratory infection, and a poor response to vaccination.
Evidence suggests that pre- and probiotics may enhance immune function and act
as adjuvants to vaccination. The aim of this study was to investigate the effects of a
novel probiotic and prebiotic mixture (synbiotic) consisting of 5x108 CFU of
Bifidobacterium longum bv. infantis CCUG 52486 and 8g of glucooligosaccharide
(GIOS), on the immune response to influenza vaccination in young and older
subjects. Statistical analysis will evaluate prognostic factors determining the efficacy
of the response to vaccination, and whether the response to the synbiotic is
influenced by an ageing immune system.
Industrial Marketing of products containing pre- and probiotics is based on benefits for gut
Impact health and immune defences. EFSA have indicated that robust data showing
improvement of the efficacy of vaccination may be permissible as evidence for
claims relating to immune function. This research has successfully completed such
a study using a novel, non-commercialised symbiotic developing methodology that
could be applied to test the adjuvant properties of any product with respect to
vaccination. Importantly, we are using cells cryopreserved during the intervention to
conduct detailed immunological analysis to understand the mechanisms underlying
the influence of pre- and probiotics on immune function in the context of ageing.
22Project Title Impact of non-digestible carbohydrates on biomarkers of GI health:
Grant
a human intervention study
Reference:
BB/H005013/1
Investigator(s) Prof John Mathers(Newcastle), Prof Ian Johnson (IFR) and Dr
Nigel Belshaw
Research John Mathers has over30 years’ experience in nutrition research. Most recently his
Expertise research has focussed on the molecular mechanisms through which dietary factors
influence human health, including epigenetic changes associated with colorectal
cancer (CRC) risk.
Naomi Willis is a cell biologist with six years’ experience identifying biomarkers for
the prevention and early detection of CRC. Iain McCallum is a General Surgeon
with a special interest in inflammatory bowel conditions. He brings invaluable clinical
expertise. Fiona Malcomson has a first class degree in Pharmacology and has
demonstrated significant aptitude for research by gaining Distinction in her MRes in
2011. Stefan Mann gained his PhD from John Innes Centre/UEA in Molecular
Microbiology and has significant technical expertise in Q-PCR, Q-MSP and
immunoblotting.
http://www.ncl.ac.uk/hnrc
Ian Johnson has led research projects on interactions between food components,
gut bacterial metabolism and intestinal epithelial biology for nearly 30 years. He has
pioneered the use of –omics technologies to identify field changes associated with
increasing vulnerability to disease in colonic mucosa.
http://www.ifr.ac.uk/profile/ian-johnson.asp
Nigel Belshaw is a molecular biologist who has pioneered the development of
quantitative methylation specific PCR (Q-MSP) for the measurement of DNA
methylation in tissues and unusual sources of poor quality DNA, including human
stool samples.
http://www.ifr.ac.uk/profile/nigel-belshaw.asp
Project The over-arching aim of this project is to demonstrate that biomarkers of CRC risk
Overview are responsive to dietary intervention. To this end, the objective was to undertake a
randomised controlled trial (RCT) to assess the impact of non-digestible
carbohydrates, Resistant Starch (RS) and Polydextrose (PD) on i) biomarkers of
CRC risk, ii) fermentation in the large bowel and iii) immune function. This study also
aims to develop a biobank of samples and metadata and provide a model for future
studies of diet and large bowel function and health.
Industrial Successfully demonstrating that biomarkers of CRC risk respond to dietary
Impact intervention with RS and PD would provide a model system by which future novel
biomarkers could be screened. Furthermore, a panel of nutrition-responsive
biomarkers will offer industry robust surrogate endpoints against which other foods
and dietary components could be tested for potential health benefits in the large
bowel and could be used potentially to support health claims.
23Grant Project Title Unravelling the mechanisms of vascular protection by omega-3
Reference: PUFAs to optimise and support their use as bioactives by the food
BB/I005862/1 industry
Investigator(s) Prof Caroline Wheeler-Jones
Research Caroline was appointed to a lectureship position at the RVC in late 1997 and
Expertise now holds a Chair in Vascular Cell Biology. She is currently co-ordinator of the
lifestyle research programme with major research interest in endothelial cell
signalling. Her research group is investigating the molecular mechanisms
important for regulating pro- and anti-inflammatory gene expression and
downstream cellular functions in response to a range of external stimuli,
including ligands for G protein-coupled receptors and growth factor receptors,
and exogenous lipoproteins. The group uses in vitro, ex vivo and in vivo cell and
molecular approaches to delineate the signalling pathways controlling gene
expression and functional responses of human and murine large vessel and
microvascular endothelial cells. http://www.rvc.ac.uk/Staff/cwheeler.cfm
Project Chylomicron remnants (CR) are small lipoproteins present in the blood 3-9 hours
Overview after a meal in healthy individuals. Whilst CRs are rapidly cleared from the blood by
the liver in healthy individuals, CR circulation time is prolonged in individuals with
diabetes, renal failure and familial hyperlipemia and there is mounting evidence
linking CRs to endothelial dysfunction and atherosclerosis. Although a number of
beneficial health effects have been proposed for omega-3 polyunsaturated fatty
acids (ω -3 PUFAs) in vivo evidence for efficacy and knowledge of the underlying
mechanism(s) of action are currently lacking.
The aim of this project is to test the overarching hypothesis that, in the postprandial
phase, ω -3 PUFA carried in CR modulate molecular events in endothelial cells
(ECs) and monocytes to reduce arterial wall dysfunction and thus retard
atherosclerosis development. The specific questions to be addressed are do ω -3
PUFA carried in CMR:
1. inhibit pro-inflammatory and pro-oxidant signalling pathways, altering the
balance of inflammatory mediator release, and/or inducing protective signalling
pathways?
2. inhibit reactive oxygen species (ROS) production and pro-inflammatory
signalling) and by limiting their adherence to ECs?
3. Alter the global molecular phenotypes of human ECs and monocytes to favour
vascular protection?
Industrial Characterisation of the pathways and functions targeted by ω -3 PUFA carried in
Impact CRs will lead to a better understanding of the fundamental biological pathways
responsible for CR-mediated actions on the vascular wall, and may also reveal
novel beneficial actions of these fatty acids. Knowledge of these cellular events is
absolutely critical for refining the use of existing food supplements as well as for
informing the development of new supplements, and thus will impact directly on the
ability of the food industry to produce and market foods with substantiated health
benefits.
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