Scientists at the University of Newcastle are developing breads fortified with brown seaweed extracts (alginates) that decrease fat absorption, paving the way for a new breed of weight management foods.The project is one of a series of studies designed to help food manufacturers develop novel approaches to overweight and obesity as part of a £4M partnership between three UK research councils and 15 food and drink manufacturing companies.
Jeff Pearson, professor of molecular physiology at the university, has been studying alginates from brown seaweed for several years.
He said: "Alginates are already used widely by the food industry as gelling agents, emulsifiers and fat replacers, and they are ideal for bread, as you can significantly increase fibre content without losing moisture. They also expand in the stomach, which makes you feel fuller. But now we're looking at their ability to inhibit the activity of lipase, an enzyme that breaks down fat."
He added: "Because of its high fibre content, alginate doesn't seem to have the same unpleasant side effects as Orlistat [a lipase inhibitor known to cause 'anal leakage' and reduced absorption of fat soluble nutrients]."
In another project, scientists at Manchester University are exploring the gut-to-brain signalling mechanisms involved in appetite regulation and food consumption.
Research fellow Dr Tanya Little said: "We have barely scratched the surface when it comes to understanding how nutrients are sensed in the gut and what signals are sent to the brain."
She added: "There is also a lot of evidence from animal studies suggesting that taste receptors like those on the tongue are also found in the gut. In the same way that we can try and manipulate receptors in the mouth to send certain signals to the brain, maybe we can do that with the gut."