Encapsulation of lipids to delay lipolysis and reduce food intake

Meinou N. Corstens

Research output: Thesisinternal PhD, WU

Abstract

My PhD project aimed at developing an edible product for non-invasive weight management, and targeted a natural feedback mechanism to induce satiety: the ileal brake. In order to trigger the ileal brake mechanism, lipids and their non-absorbed metabolites need to be sensed in the ileum. We aimed at inducing this mechanism through targeted release of lipids after oral intake, for which we developed multi-layered emulsions and emulsion-alginate beads. We showed that emulsion-alginate beads control in vitro lipolysis as a function of bead size and alginate concentration, and confirmed these findings under dynamic in vitro gastrointestinal conditions (DIDGI). Moreover, ingestion of yoghurt with emulsion-alginate beads significantly reduced food intake by 6% in overweight volunteers compared to a control group, suggesting that activation of the ileal brake was achieved. These findings have important implications for the development of weight management strategies, and understanding satiety in general.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Schroen, Karin, Promotor
  • Masclee, A.A.M., Promotor, External person
  • Berton-Carabin, Claire, Co-promotor
  • Troost, F.J., Co-promotor, External person
Award date6 Apr 2018
Place of PublicationWageningen
Publisher
Print ISBNs9789463432382
DOIs
Publication statusPublished - 2018

Keywords

  • cum laude

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