Appetite and satiety Flashcards
why is it important to understand the construction of food
can create foods by understanding ingredients used and process to construct microstructure we want in the body
what happens to the structure of food when eaten
deconstructed
go through GI tract and process change microstructure
enzymes, bodily fluid added
what occurs to food structure during reconstruction phase
interaction with body mucins
microstructure change due to enzyme action
re-assembly of structure as digestion function
what does satiety mean
feel full for prolonged period after eating
what does satiation mean
feel full while eating
what is the problem caused by the obesity epidemic
pre-curser to como-obesity
what is the oral phase
simulated salivary fluid
what is the gastric phase
simulated gastric fluid causes acidification in stomach
proteases e.g. pepsin added to break proteins
what is the intestinal phase
simulated intestinal fluid, bile salts added, other enzymes to simulate what happens in duodenum
what can be done if we understand the ingredients used to create something stable in gastric environment
can create oil in water emulsion that will be stable
what is homogeneity
fat droplets everywhere in stomach
what is heterogeneity
water layer at bottom of stomach, not many nutrients
oil layer on top where all nutrients are - high caloric load
(water phase empties first)
what is the effect when consume an acid stable meal
(acid stable is stable emulsion)
gastric volume high
nutrients delivered early
effect hormonal responses
which retains a higher gastric volume
- solid and liquid
- blended into soup
soup
which has a bigger effect on satiety
- solid and liquid
- blended into soup
soup
with solid and liquid meal get hunger faster
how may structures affect lipolysis
protein dominated fat digested quicker than polysaccharide dominated fat
can bile salts be altered to affect lipolysis
unsure as they bind at the interphase of oil and water
facilitate glycolysis with lipase
what happens to polymers when heat them
undergo micelle formation
what happens when bile salts are increased
decrease polymer micelle formation
indicating making mixed micelles
what is methylcellulose
hydrophobic polymer
what is the effect of using a food hydrophobic polymer over a pharmaceutical one
non
what occurs if fat not digested and is moved to other parts of the GI tract e.g. ileum
impact ileal brakes
fat sensed in ileum - feedback mechanism to stop eating, feeling of satiety
need to start digesting
which droplets are digested faster
- large droplets of emulsifier
- lots of little droplets of emulsifier
large droplets of emulsifier faster
if there is a large amount of emulsifier where is the oil
oil out of protein phase
