Journal
PROCEEDINGS OF THE NUTRITION SOCIETY
Volume 79, Issue 4, Pages 514-530Publisher
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S0029665120006941
Keywords
Appetite control; Bacterial fermentation; SCFA; Food structure
Categories
Funding
- UK Biotechnology & Biological Sciences Research Council (BBSRC) [BB/N016847/1]
- Nestec Ltd
- NIHR CRF
- BRC at Imperial College Healthcare NHS Trust
- MRC
- BBSRC
- NIHR
- Integrative Mammalian Biology (IMB) Capacity Building Award
- FP7-HEALTH EuroCHIP [241592]
- NIHR Biomedical Research Centre Funding Scheme
- BBSRC [BB/H004971/1, BB/N016947/1] Funding Source: UKRI
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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 SCFA which stimulate the release of appetite-suppressing hormones glucagon-like peptide-1 and peptide YY. Food structures can further enhance the delivery of fermentable substrates to the distal gut by protecting the intracellular nutrients during upper gastrointestinal 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.
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