NIHRDataInsights/HRCSData huggingface dataset:
Title: Understanding eating topography: The key to reducing energy intake in humans?
Funder: Biotechnology and Biological Sciences Research Council

Abstract: There is mounting evidence that eating rate has a marked effect on energy intake in humans. For example, under controlled conditions, eating at a slower rate is found to promote self-reported fullness and to reduce energy intake. Differences in eating rate are meaningful because they predict variability in bodyweight in large-scale population studies. Moreover, significant and sustained (12 months post-treatment) reductions in BMI and body fat have been reported when obese children are trained to moderate their rate of eating using a 'mandometer.' Given the role that eating rate plays in energy intake it is surprising that little is known about the underlying process. In Phase I we will use EMG and an eating pattern monitor to quantify and characterise 'eating topography.' This will be achieved by taking simultaneous measures of bite size, eating rate, swallow rate, inter-bite interval, and so on. Using this measure, we will identify specific aspects of eating topography that influence energy intake from meal to meal. In Phase II we will identify the process by which eating topography comes to influence energy intake. Specifically, we will explore two hypotheses. First, we will determine whether a causal relationship exists between eating topography and satiety in the inter-meal interval. In particular, we will measure direct effects of eating topography on appetite-regulating hormones (ghrelin, CCK, PYY, GLP-1, and insulin) and indirect effects on attention and 'memory for recent eating.' Second, we will explore whether the effects of eating topography are learned and expressed in the 'expected satiety' of foods and in decisions about portion size, before a meal begins.


Research activity codes: 2.3 PSYCHOLOGICAL, SOCIAL AND ECONOMIC FACTORS;1.2 PSYCHOLOGICAL AND SOCIOECONOMIC PROCESSES
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: Designing the most effective vehicle to deliver alginate to effectively reduce fat digestion and absorption
Funder: Biotechnology and Biological Sciences Research Council

Abstract: Obesity is one of the fastest growing medical issues across the world and is fast becoming one of the leading causes of mortality. 337,000 death/year in Britain are related to being overweight and Britain leads EU in deaths related to excess body weight. Obesity will become an even greater problem in the future for the EU as 22 million children are considered overweight or obese, with this increasing by 400,000 every year. In our previous studies funded by BBSRC we demonstrated that alginates (dietary fibres from seaweeds) could reduce fat digestion and absorption, so could help to reduce obesity. We along with Gregg's PLC have developed a bread based alginate product which was highly acceptable with no bowel related side effects. Here we intend to develop a range of alginate based food products driven by consultation with the public and carry out further studies to allow us to make a health claim. This will pave the way for alginate products to come to market as an aid to weight loss.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: Regulating Appetite by Targeting Nutrient Delivery in the Gut
Funder: Biotechnology and Biological Sciences Research Council

Abstract: The prevalence of obesity has risen rapidly and robustly in the past fifty years due to the easy availability of energy dense foods in a sedentary environment. Targeting the body's appetite-regulating systems to control calorie intake is a novel and consumer friendly approach to weight management. A promising approach is to deliver specific nutrients to the specific site in the gastrointestinal tract where they trigger nutrient sensing circuits which in turn signal to the brain to reduce food intake. We have shown that this gut-brain axis can be manipulated to reduce subsequent food intake. This project aims to demonstrate "molecule to product" capability and examine the potential market for health claims from this and prior work. The evidence generated in the current BBSRC study will support a health claim, and the potential to market satiating products with scientifically proven effects represents a significant commercial opportunity which we wish to develop with Follow-on-Funding.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: 13TSB_N4L2FS: Development of silage inoculants to improve mineral composition of animal products
Funder: Biotechnology and Biological Sciences Research Council

Abstract: Consumers have an increasing fascination with the food they eat with a subsequent increase in demand for healthier, more nutritional functional food. This project will develop novel animal products which will increase the supply of bioavailable nutrients to the consumer reducing the reliance on dietary supplements. Se is essential for humans as a constituent of more than two dozen seleno-proteins which play critical roles in reproduction, thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. Se is available in multimineral supplements as inorganic sodium selenate or sodium selenite. However, the human body absorbs only 50 % of Se as either selenate or selenite compared to over 90 % of Se in the form of organic selenomethionine and selenocysteine (IFMNB, 2000). Good sources of organic Se in the human diet are from animal products such as dairy and ruminant meat. However variability in composition is large due to the nature of the Se status of the soil during grazing and also the low levels of minerals contained typically in ensiled forage. It is therefore common to supplement ruminants with minerals in the form of inorganic Se. As with humans the bioavailability of the inorganic form is significantly less than organic Se requiring a higher dose. In addition the conversion of inorganic Se into milk and muscle seleno-protein is inefficient resulting in lower levels in animal products for human consumption. Therefore the ability to use a silage inoculant which incorporates Se as an organic form will naturally increase the supply of available Se to animals and enrich products with a highly bioavailable form of the nutrient. As such the project will develop a novel method of nutrient delivery by enhancing organic Se in animal products. It will also develop a novel healthier food which will allow greater absorption of organic Se without the need for dietary supplementation through inorganic mineral tablets.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: 13TSB_N4L2FS: Healthy aging using Thixate to Deliver nutrients
Funder: Biotechnology and Biological Sciences Research Council

Abstract: This project will be directly managed by a project manager within Eminate. Progress will be reviewed at monthly project meetings. The project will be broken down into 6 work packages each with milestone and deliverables (See appendix for Gantt chart). WP1: identify active ingredients for trial (4 weeks), this work package will identify an active ingredient which can be loaded into the Thixate system, This will be a model active which is applicable to the area of healthy aging which can be measured during a clinical trial, Milestone: active identified and assay trialled in vitro. WP2: Load Thixate with active ingredients (8 weeks) This work package will be lab based within Eminate and will identify various methods to load the active ingredient into Thixate, Milestone: active loaded and % loaded assayed. WP3: Invitro tests to show the efficacy of loading and release profile (8 weeks) this work package will also be lab based within Eminate and will run alongside WP2. This WP will test the loading system using a model stomach and identify the best loading mechanism. This WP will show the release profile expected and will feed into the design of the clinical trial. Milestone: best loading system chosen, WP4: Design clinical trial (4 weeks). This WP will design a trial to demonstrate the efficacy of the loaded system against a placebo food system without Thixate. The design stage will be carried out by UoN and will include the identification of assays, statistical design and recruitment of appropriate volunteers. This stage will also ensure that ethical approval is in place. Milestone: trial design and recruited volunteers. WP5: run trial (8weeks) the clinical trial will take place at the David Greenfield Human Physiology Unit in UoN. Milestone: trial results. WP6: Analyse results/plan exploitation (4 weeks). This WP will be carried out by UoN and Eminate. The project team will analyse the trial results and plan the exploitation of this product, further trials to


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: 13TSB_N4L2CRD: CELLDEX-Developement of a low calorie bulk sugar replacer
Funder: Biotechnology and Biological Sciences Research Council

Abstract: The purpose of this project is to investigate the possibility of developing cellulose derived molecules as substitutes for sucrose in food and confectionery and then assess the gastrointestinal tolerability of these products and the impact on appetite and body weight. After initial food chemistry studies and in vitro assessments of fermentability of the cellulose derivatives produced, we will undertake a series of human studies to determine the effects in vivo. A series of studies will be performed in healthy human volunteers to assess 1) the tolerability of cellodextrins after oral consumption,2) the effect of chosen single doses of cellodextrin on plasma insulin and glucose and on colonic fermentation (assessed by measuring breath hydrogen generated by the colonic fermentation process), and 3) the acute (single dose) and chronic (14 days repeated consumption) effects of cellodextrin consumption on appetite, satiety and voluntary food intake and overall effects on body weight. The chronic effect of the cellulose products will also be compared with the effect of routinely consuming polydextrose, as we have shown potentialy beneficial effects of this substance on appetite and food intake.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: Speciation and bioavailability of iron in plant foods
Funder: Biotechnology and Biological Sciences Research Council

Abstract: We have selected common classes of plant-based foods that contribute significantly to the UK iron intake and are predicted to contain contrasting chemical forms of iron(cereals, pulses and vegetables). We will investigate the chemical form of iron-complexes in these crops, and the effect of processing and digestion on iron bio-availability and absorption. To characterize abundant iron species, we will perform whole sample imaging of the plant tissues and of the processed and digested foods, using x-ray fluorescence (xrf) imaging and NanoSIms Soluble extracts from raw, processed and digested foods will be frationated by size exclusion chromatography. Iron-rich fractions will be identified by Inductively Coupled Plasma-Mass Spectrometry, and further analysed using advanced spectroscopy techniques (electron paramagnetic resonance, Mössbauer spectroscopy and x-ray based Extended x-ray Absorption Fine Structure). Nanoparticulate (<100 nm) iron will be observed using high resolution Transmission Electron Microscopy. The bioavailability of different forms of iron will be determined using the Caco-2 cell model. The uptake of iron from digestates will be measured both before and after digestion. Chemical and siRNA-based inhibitory methods will be used to determine the contributions of the three uptake pathways in Caco-2 cells, namely (a) inhibitors of endocytosis, (b) an inhibitor of DMT1 and (c) an inhibitor of Dcyt-B. Endocytosis is the route by which all nanoparticulate (<100 nm) iron accesses the cell, whereas Dcyt-B is required to reduce soluble ferric iron so that it can be transported via DMT1. The data on the chemical forms of iron in food, effects of processing and digestion, and the bio-availability of Fe, can be used by the food industry to improve nutritional quality of products. Th knowledge on iron speciation and bioavailability will also help in developing improved assays for predicting iron availability, and to state this information on food labels.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: Designing cereal seeds for nutrition and health
Funder: Biotechnology and Biological Sciences Research Council

Abstract: The project will deliver lines of wheat with increased benefits for human health, focusing on two important traits: dietary fibre and mineral micronutrients. Dietary Fibre: The major dietary fibre components in wholegrain wheat and white flour are cell wall polysaccharides, arabinoxylan (AX) and BETA-glucan. The objectives of the research in this area are to: 1. Determine the extent of genetic variation and genetic control of the content and composition in wheat to identify sources of variation for exploitation in breeding 2. Produce wheat lines with defined differences in endosperm cell wall composition, by identifying key synthetic genes and, using transgenesis or mutagenesis, modify their expression. We will then compare the location of these genes with QTLs for dietary fibre. 3. Characterise these transgenic wheat lines to determine the properties for specific end uses: human health, livestock feed and biofuels/distilling 4. Exploit information gained from manipulation of wheat endosperm cell walls to build a model of genes responsible for synthesis and feruloylation of xylan in grasses. Mineral micronutrients: Studies on mineral micronutrients will focus on increasing the contents of bioavailable iron (Fe) and zinc (Zn) in wheat. The objectives are to: 1. Exploit natural genetic variation in Fe and Zn concentrations and determine the chemical speciation in wheat grain. 2. Determine QTLs associated with Fe/Zn concentrations using double haploid populations grown in different seasons/locations with different levels of N. 3. Enhance Fe/Zn concentrations and/or bioavailability in wheat endosperm by transformation with candidate genes involved in their transport to and deposition in the grain. 4. Determine Fe/Zn chemical species and bioavailability in transgenic wheat.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: Designing oilseeds for nutrition and health
Funder: Biotechnology and Biological Sciences Research Council

Abstract: The primary objective of this project is to increase the nutritional composition of oilseeds by genetic modification. This will involve iterative metabolic engineering, underpinned by a dedicated lipidomics platform. Efficacy will be determined through collaborations with external partners, using animal feeding studies. The objectives of this research are: 1. The accumulation of 15% EPA and/or 10% DHA in transgenic Camelina sativa, validated by ACRE-approved field trials 2. To identify new enzyme activities which contribute to enhanced accumulation of non-native fatty acids in transgenic plants 3. To establish a dedicated and specific lipidomic platform for the systematic analysis of our transgenic plants, and use these datasets to populate metabolic models 4. To define the role of endogenous very long chain fatty acids in plant development 5. To identify genetic factors that significantly impact on the oil composition and content of oilseeds. 6. To incorporate information on lipid catabolism into systems analyses of lipid metabolism.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: PLANT food supplements: Levels of Intake, Benefit and Risk Assessment
Funder: Biotechnology and Biological Sciences Research Council

Abstract: Plant food supplements, or botanicals, have high acceptance by European consumers. Potentially, they can deliver significant health benefits, safely, and at relatively low costs. New regulations and EFSA guidance are also now in. However, concerns about safety, quality and efficacy of these products remain, and bottle-necks in risk and benefit assessments need to be solved. PlantLIBRA (PLANT food supplements: Levels of Intake, Benefit and Risk Assessment) aims to foster the safe use of food supplements containing plants or herbal extracts, by increasing science-based decision-making by regulators and food chain operators. To make informed decisions, competent authorities and food businesses need more quality-assured and accessible information and better tools (e.g., metadatabanks). PlantLIBRA is structured to develop, validate and disseminate data and methodologies for risk and benefit assessment and implement sustainable international cooperation. International cooperation, on-spot and in-language capacity building are necessary to ensure the quality of the plants imported in the EU. PlantLibra spans 4 continents and 23 partners, comprising leading academics, Small- and Medium-Sized Enterprises, industry and non-profit organizations. Through its partners it exploits the databases and methodologies of two Network of Excellences, EuroFIR and Moniqa. Plantlibra will also fill the gap in intake data by conducting harmonized field surveys in the regions of the EU and apply consumer sciences to botanicals. Existing composition and safety data will be collated into a meta-databank and new analytical data and methods will be generated. The overarching aim is to integrate diverse scientific expertise into a single “science of botanicals”. PlantLIBRA works closely with EFSA since several PlantLIBRA partners or experts are involved in the relevant EFSA Working Groups, and also plans shoulder-to-shoulder cooperation with competent authorities and stakeholders.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION;3.5 RESOURCES AND INFRASTRUCTURE (PREVENTION)
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in foods whilst optimising their nutritional Quality
Funder: Biotechnology and Biological Sciences Research Council

Abstract: The aim of TeRiFiQ is to achieve significant binary (salt and fat or fat and sugar) reductions in the level of sodium, sugar and fat in selected cheese (hard, semi-hard, soft), meat (cooked and dry-fermented sausages), cakes (muffins) and ready-made food products (sauces) whilst maintaining and where possible enhancing nutritional and sensorial qualities of these products to ensure full consumer acceptance. This will be done by fine-tuning current product formulations by engineering the technological parameters of realistic food models specific to each product and by applying state of the art technologies such as cryo-crystallisation, multiple emulsions and multi-layered processes in a manner never done before. In parallel, micro- and macro-structures of the new food matrices will be studied. To ensure the sensorial feasibility of this re-engineering, sensorial analysis and optimisation to ensure consumer acceptability will be carried out in parallel to these technological developments. Moreover, the nutritional value of reformulated foods will be estimated compared to the non reformulated original foods. Beside technological aspects, more fundamental studies from selected models developed above will be conducted to improve the understanding of the main mechanisms leading to perception. IFR will lead workpackage 4, which aims to use multiple emulsions to reduce the fat content in sauces and dressings, and will apply the approach to processed emat products in worckpackage 2. The findings will be transferred to the reformulation actions so that they can be introduced into the new food processes. These new product formulations will be validated via extensive consumer testing and demonstration activities with 9 SMEs for 6 European countries to ensure the industrial feasibility and consumer acceptance in different EU cultures and industries.


Research activity codes: 3.3 NUTRITION AND CHEMOPREVENTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL
Title: Total Diet Study Exposure
Funder: Biotechnology and Biological Sciences Research Council

Abstract: Total Diet Studies (TDS; TDSEXPOSURE) facilitate risk assessment (RA) and health monitoring (HM) by obtaining information on real dietary exposure to food contaminants consumption and estimating chronic exposure to pesticide residues in food and food additives intake. TDS consider total exposure from whole diets and are based on food contamination as consumed rather than contamination from raw commodities, thus ensuring a realistic exposure measure. Some EU Member States (MS) and Candidate Countries (CC) have no TDS programme or use various methods to collect data, which were not examined yet to tell whether they are comparable or not. This is of interest for European Food Safety Authority (EFSA) and WHO-FAO. Similarly it is important to harmonise methods to assess dietary exposure risks in MS, CC and at the European level compared with other world regions. The methods proposed will aim for food sampling, standard analytical procedures, exposure assessment modelling, priority foods and selected chemical contaminants consistency across MS and CC. Various approaches and methods to identify sampling and analyses will be assessed and best practice defined. Contaminants and foods which contribute most to total exposure in European populations will be defined. Priority will be given to training and support in EU MS and CC currently without TDS. It will demonstrate best practice in creating a TDS programme using harmonised methods in regions previously lacking TDS, and ensure consistency of data collected. A database will be set up describing existing EU studies and collating harmonised exposure measures and designed to allow risk assessors and managers handling dietary exposure more accurately and more specifically. The project will spread excellence in TDS throughout stakeholders and establish a legacy of harmonised methods for sampling and analysis, and science-based recommendations for future global studies.


Research activity codes: 2.2 FACTORS RELATING TO PHYSICAL ENVIRONMENT;2.4 SURVEILLANCE AND DISTRIBUTION
Health categories: STROKE;CANCER AND NEOPLASMS;METABOLIC AND ENDOCRINE;CARDIOVASCULAR;ORAL AND GASTROINTESTINAL