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Outlook: The future of functional carbohydrates connecting nutrition and health 1st European BENEO Scientific Symposium: New findings about energy metabolism of functional carbohydrates EDITION 1 | 2008 At a glance: BENEO functional carbohydrates window to science 1|2008 – The Bord of BENEO-Group The BENEO Group – a newly founded innovative, scientific research-based ingredient manufacturer We, Matthias Moser, Yves Servotte and Hildegard Bauer, are Our customers profit from our effective and creative technical the BENEO board. application services, as well as our analytical and marketing ser- May we introduce our new company? vices. In addition the sound scientific basis of our ingredients is supported by our consumer research and by our regulatory sup- The BENEO Group unites the three individual speciality ingredient port service. Our conviction is that this united expertise and manufacturers of the SÜDZUCKER Group. All three companies strength qualifies us as THE preferred partner in innovation for are market leaders in their fields, namely BENEO ORAFTI, spe- our customers. cialising in inulin and oligofructose, BENEO PALATINIT, specialising in isomalt and Palatinose™ and finally BENEO REMY, focus- The findings of our first European scientific conference, which sing on rice starches, flours and bran. These three are now was held in Brussels this year, are the main topic of the current combined into one strong, research-oriented force, a pioneer in issue of our new journal “Window to Science”. Our intention is to functional ingredients from natural sources. BENEO offers unique encourage and facilitate scientific networking. building blocks for unique solutions, in line with today’s trend We are looking forward to working with you! towards a healthier lifestyle. Sincerely yours, BENEO acts globally in more than 70 countries, has a turnover The Board of BENEO Group of 350 mil €, 900 employees and a total of 5 production units in Belgium, Germany, Chile and Italy. Our dedicated, experienced team has the expertise to produce premium ingredients that add to healthy nutrition and fit into a healthy lifestyle. A sound scientific basis is the key to successful product development and Dr. Matthias Moser Yves Servotte Hildegard Bauer we look back on a long history of nutritional research programs, partnerships in large-scale international research projects and intensive cooperation with numerous research institutes worldwide. We are constantly intensifying this scientific network. From left to right: Yves Servotte, Hildegard Bauer and Dr. Matthias Moser. window to science 1|2008 – Editorial · table of contens WELCOME! Welcome to our 1st edition of BENEO “window to science”! Dr. Gunhild Kozianowski, Vice president Nutrition Science, BENEO-Group Anke Sentko, Vice President Regulatory Affairs & Nutrition Communication, BENEO Group Dear Reader, BENEO-Orafti, BENEO-Palatinit and BENEO-Re- We want to share our research results, new Connecting nutrition and health… this is the spi- my have combined their expertise in life scien- trends, interpretations and developments with rit of the BENEO Group, our driving force. This is ces, regulatory affairs and technical application you. And we are keen to hear what you think! our philosophy and the reason we chose to con- services for the benefit of the BENEO Group as a nect this key message to the name of our Group: whole, whilst continuing their individual opera- Finally, we hope you enjoy this, our 1st edition of ting business as usual. “WINDOW to Science”, in which you will find a review of the latest scientific findings on energy An enthusiastic team with more than 20 years of metabolism and functional carbohydrates as Connecting nutrition and health: This confirms experience in nutrition science and application presented at our 1st BENEO European Scientific our commitment to science and technology, in- services in projects all over the world is prepared Symposium, held in April this year in Brussels. novation and consumer health. If you have had for the challenge – together with our partners in This is sure to be of particular interest to those contact with one of the Group Members of our research and industry for everyone’s benefit. who did not have the chance to attend. We are looking forward to working with you all! leading food ingredient companies: ORAFTI, PALATINIT or REMY in the past you will already be This new BENEO “WINDOW to Science” is our familiar with the quality of our work as your part- voice to interested partners and friends in the ners in business and science. United forces are academic world, industry R&D, Health Authori- stronger – that’s why the BENEO Group was ties and health professionals as well as nutrition founded in 2007. The three ingredient specialists communicators and other interested partners. Best regards, Anke Sentko Dr. Gunhild Kozianowski Physiological diversities of carbohydrates (G. Kozianowski) New findings about energy metabolism of functional carbohydrates The obesity epidemic and the role of dietary factors (A. Astrup) 4–7 9 10 Mechanisms and biomarkers of appetite regulation (J. E. Blundell) 10 – 11 Role of carbohydrates in appetite and glycaemic control: Their impact on obesity and health outcomes (C. J. Henry) 12 – 13 Postprandial energy metabolism of low glycaemic carbohydrates (D. König) 14 – 15 Effects of inulin and oligofructose on weight management and health (K.M. Tuohy) 15 – 16 Food intake regulation by inulin-type prebiotics: Mechanisms and animal data (N.M. Delzenne) 16 – 17 Appetite and food intake regulation: Human data (R.W. Welch) 17 Prebiotics, fibres and body weight management (D. Bosscher) 18 In conclusion… 19 Outlook: the future of functional carbohydrates (M. Kunz) 20 – 22 window to science 1|2008 – BENEO ingredients Physiological diversities of carbohydrates BENEO functional carbohydrates at a glance Carbohydrates in human nutrition scientific world until recently. Carbohydrates first began to attract attention in the early Carbohydrates are quantitatively the most im- 1980’s due to research of Jenkins and co-wor- portant nutrients in the human diet. According kers related to the different glycaemic respon- to expert recommendations 50 to 60% of our ses of carbohydrates (see Figure 2). total energy intake should come from carbohydrates. Carbohydrates, if available to the body, provide about 4 kcal/g. In the economically Carbohydrates – their nutritive and functional role developed countries the actual intake of carboDr. Gunhild Kozianowski, Vice President Nutrition Science BENEO Group hydrates is around 40%, in some developing Today more is known about carbohydrates countries it is as high as 80% of the energy in- that provide health benefits beyond nutritive take. Traditionally, the main purpose of carbo- functions, however, the ground for research hicory roots, sugar beet and rice are hydrates is to “provide energy” to the body is still “young” and interest in this field of the starting materials of BENEO in- and to supply a source of carbon. Carbohydra- research is growing. The term “functional gredients. The natural carbohydrate stores in tes are of key importance for metabolism. In carbohydrates” is used to address this speci- these plants are extracted and processed to times of deprivation, humans are able to main- fic group of carbohydrates. obtain carbohydrates with specific phys- tain a minimum level of glucose required for Figure 3 illustrates the key characteristics of iological characteristics. Figure 1 provides certain body functions, such as the brain. nutritive and functional carbohydrates. and of the respective business units dealing Surprisingly, there was little interest in the Nutritive carbohydrates are characterised with the specific ingredients. physiological diversity of carbohydrates in the by a rapid digestion that begins in the mouth, C an overview of the BENEO Group ingredients Ingredients for food, feed and pharma Chicory Sugar beet Rice Inulin, oligofructose, Isomalt, Synergy1 PALATINOSE™ (Isomaltulose) Starches, flours, proteins, bran, syrup, concentrates Ingredients for feed and pharma Inulin, chicory fiber, gluten, rice derivatives, isomaltulose syrup and more Figure 1: BENEO ingredients at a glance galenIQ™ (Isomalt, pharmaceutical grade) Glues, Inutec™ and more (Adhesives, surfactants, natural polymers) Science based dietary guidelines aimed at reducing the risk of chronic diseases Prebiotic definition 1850 Energy intake 1900 1950 Role of Nutrition essential nutrients; requirements Deficiency diseases Role of the diet in chronic diseases (CVD, Cancer) Energy Supply Nutrient, Vit & Mineral Supply Passclaim 2000 2050 Glycemic response measurements of carbohydrates Maintenance of health Reduction of risk Functional ingredients Bioactive substances Figure 2: Development of knowledge in nutrition followed by a quick hydrolysis and absorption in the upper part of • Non-digestible carbohydrates that are fermented in the large intesti- the small intestine (providing 4 kcal/g). The digestion results in a ne providing selective effects on the gut micro flora composition (e.g. steep rise of blood glucose levels followed by a pronounced counter prebiotic effects) and other gut health related aspects (short-chain reaction, induced by the hormone insulin that is released to down- fatty acid production and others) (e.g. inulin and oligofructose) regulate the rapid increase in blood sugar. Nutritional targets for functional carbohydrates are manifold and may Functional carbohydrates have either specific digestive or fermentable be related to the improvement of body functions or even the prevention properties, or they have specific metabolic functions. What is the “physio- i.e. risk reduction of nutrition- and lifestyle-related diseases: logical functionality” of those carbohydrates? Here are some examples: • No fermentation by the oral flora: If carbohydrates are not fermen- (a) Improved body functions: ted by the oral flora, acids are not produced. Acids are responsible • Lipid or carbohydrate metabolism for attacking the tooth leading to dental caries. Therefore, those • Stool output regulation carbohydrates that are not fermented by the oral flora do not pro- • Gut health mote dental caries. (e.g. Isomalt, Palatinose™) • Immune function • Slow and complete hydrolysis and absorption in the small intestine (slow release carbohydrate, low GI, prolonged energy supply to ™ muscles and brain) (e.g. Palatinose ) • Partial/low digestible carbohydrates: limited absorption in the small intestine, fermentation in the large intestine, low blood glucose response, lower energy value, increased fermentation activities in the large intestine (e.g. Isomalt) • Mental and cognitive performance • Physical performance and fitness • Body weight regulation • Satiety/appetite • Well-being Characteristics of nutritive carbohydrates • Easily mobilisable plant storage materials - (cooked) starches, maltodextrins - glucose, fructose, sucrose • Rapidly digestible (upper GI tract) • Absorption/metabolism of monosaccharides • 4 kcal/g amylase oral flora Characteristics of functional carbohydrates • Specific digestive properties - lower rate (“prolonged energy”) - undigestibility (“fibre-like”) isomaltulose PALATINOSE™ slow digestible isomalt acid low digestible inulin undigestible small intestinal glucosidases n • Specific fermentation properties - non-oral fermentability - selective growth stimulation “prebiotic” - short chain fatty acids (butyrate, propionate) gut flora Figure 3: Characteristics of nutritive carbohydrates and of functional carbohydrates (b) Nutrition- and lifestyle-related diseases: scientists and research institutes all over the world. We are grateful • Obesity • Dental Caries and proud to be part of this network of expertise and intend to • Allergies continue and extend this collaboration. New ideas and challenges • Constipation and other are always welcome as innovation is the driving force of success! • Type 2 diabetes and predisposition (e.g. insulin resistance) • Cardiovascular diseases • Osteoporosis chronic colonic diseases • (Colon)cancer •… High quality scientific research is the basis for successful innovation – be it a new ingredient, the positioning of a functional carbohydrate in the context of a healthy and prevention-oriented diet or the substantiation and communication of new physiological What are the functional carbohydrates that were developed and benefits in the interest of the consumer. substantiated by the BENEO Group? Table 1 gives a quick view of the BENEO ingredients and their key On April 11, 2008 the BENEO Group organised its 1st European Scien- physiological characteristics. Possible potential to contribute to a tific Symposium in Brussels, Belgium. The focus of our symposium healthy diet, specific body functions or disease prevention can be was on energy metabolism and weight management from various concluded from their physiology. angles having the “Number One health threat” worldwide in mind 6 A number of claims related to the health-ingredient relationship of and the debate on “Globesity”. The topic of the BENEO Symposium was “Energy Metabolism of Functional Carbohydrates: New Findings”. the BENEO ingredients have already been established and substantiated. This substantiation was made possible as a result of the many In the following a summary of this interesting and successful day partnerships and projects which the BENEO researchers had with is given. window to science 1|2008 – BENEO ingredients Ingredient of the BENEO Group Classification Physiological properties Health targets Isomalt • Polyol • Hydrogenated carbohydrate of a disaccharide type • Nutritive or bulk sweetener (sugar replacer) • Tooth friendly • Very low glycaemic • Very low insulinaemic • Reduced energy value (2 kcal/g) • Oral health/dental caries • Glucose metabolism, diabetes, metabolic syndrome • Obesity, body weight management Isomaltulose Palatinose™ • Disaccharide of glucose and fructose • Alpha 1-6 binding • Novel (functional) dissaccharide made from sucrose • Tooth friendly • Slowly and fully digestible in the small intestine (4 kcal/g) • Unique low glycaemic properties • Prolonged glucose/ energy supply • Promotes fat oxidation • Satiety • Oral health • Diabetes, metabolic syndrome • Physical performance • Mental performance • Body weight management / obesity Inulin Orafti® Inulin • GFn = 3-60 • (G)Fn = 2-8 • Fructans • Beta (2-1) fructosyl-fructose binding • Food ingredients with sugar replacer and/or fat replacer functions • Dietary fibre • Undigested in the small intestine • Completely fermented in the large intestine • Energy value 1.5 kcal/g • Prebiotic – selectively stimulating bifidobacteria • Enhanced mineral (calcium) absorption and bone mineral density • Appetite & food intake regulation • Short-chain fatty acid formation • Stool regulation • Improved intestinal transit • Gut health/well-being • Bone health • Immune defence • Body weight management/ obesity • Starch from rice • Highly digestible • High nutritional value • No known allergy (Caucasians) • Gluten free • No cholesterol • Valuable amino acid composition of protein fraction • Healthy diet • Stabilised rice bran by extrusion avoids rancidity and conserves all valuable ingredients of a whole grain (bran and germ) • High fibre content (25%), indigestible • Vitamins, minerals, phytochemicals, antioxidants • Unsaturated lipids • Body weight regulation (low energy density, satiating) • Cardiovascular diseases • Digestive health Oligofructose Orafti® Oligofructose Synergy1 Orafti® Synergy1 Rice starches e.g. Remy®, Remygel® and rice flours Remyflo® Rice bran and germ RemyLiVe® Table 1: Ingredients of the BENEO-Group, their classification, their key physiological characteristics and their health targets Reference: Kozianowski, G.; Physiological diversities of carbohydrates. 1st European BENEO Scientific Symposium: Energy Metabolism of Functional Carbohydrates: New Findings. April 11, 2008, Bruessels, Belgium window to science 1|2008 – 1st European BENEO Scientific Symposium Highlights of the 1st European BENEO Scientific Symposium Energy Metabolism of Functional Carbohydrates: New findings C alories will count, but there are more aspects to consider when it comes to weight 9 management and weight control. Brussels was the setting for the first European BENEO Scientific Symposium, chaired by respected weight management experts Professor Arne Astrup (Copenhagen, Denmark) and Professor John Blundell (Leeds, UK). The objectives of the symposium were to explore factors influencing energy balance and showcase international human and animal research on the role of functional carbohydrates in promoting weight management and metabolic control. This is a short review of the various presentations given. A booklet with programme and abstracts is available upon request. Please contact [email protected] window to science 1|2008 – 1st European BENEO Scientific Symposium The obesity epidemic and the role of dietary factors (A. Astrup) by 2015. In countries, such as the USA and When it comes to the treatments of obesity, the UK, up to half of the adult population it is difficult to find examples that provide now has a body mass index (BMI) in excess long-term benefits. Our obesogenic envi- of 30. Obesity affects all age groups and all ronment is too successful at minimising parts of Europe. As longitudinal data show, physical activity and encouraging food con- certain countries (UK, Finland, Greece and sumption, resulting in weight regain when parts of Eastern Europe) have seen a rapid people have previously lost weight. Suc- increase in the proportion of the population cessful interventions include energy-re- affected by obesity, while the rise in others stricted diets, trials that reduce the energy has been slower. The health consequen- density of the diet (e.g. by cutting fat con- ces of this epidemic are clearly spelt out in tent) and interventions that combine diet literature. Obesity causes metabolic disor- and physical activity. Bariatric surgery is ders, such as dyslipidaemia, insulin resis- also effective at reducing weight and chro- he scene was set by Professor Arne tance and hypertension which, in turn, nic disease risk. Work from Professor Astrup, from Copenhagen University’s are risk factors for type 2 diabetes mellitus Astrup’s own department and from the CAR- Department of Human Nutrition, who de- and heart disease. Prevalence rates for type MEN study in which he was involved, sug- scribed the size of the worldwide obesity 2 diabetes have increased by 25-50% across gests that high protein foods and meals with epidemic and its health consequences. The the globe, particularly where obesity confla- a low glycaemic index (GI) are useful for International Obesity Task Force has esti- tes with high waist circumference and ge- weight management because they can help mated that 704 million people will be obese netic predisposition. induce satiety1,2. Professor Arne Astrup (Copenhagen University’s Department of Human Nutrition, DK) T 1 2 Skov et al (1999) Int J Obesity 23, 528-536. Saris et al (2000) Int J Obesity 24, 1310-1318. Mechanisms and biomakers of appetite regulation (J.E. Blundell) Professor John Blundell (Institute of Psychological Sciences, Leeds University, UK) ‘energy-satiety ratio of all common foods’ to help people manage an energy balance. Now this could become reality thanks to research on appetite and satiety. Energy intake and expenditure are governed by a complex array of factors; physiological, psychological, societal and environmental. While physiological factors, e.g. gut distension, gastric emptying, circulating hormones, food composition, colonic fermentation and substrate oxidation have an important influence on food intake, our behaviour has a great share in influencing both intake and T he topics of appetite, satiation and expenditure. satiety were introduced by Professor John Blundell from the Institute of Psycho- It is clear from international data that main- logical Sciences at Leeds University, UK. As taining an optimum energy balance is a prob- far back as 1981, the prominent UK resear- lem for many people. At an individual level, cher, Professor Ken Heaton, called for an the reasons for this are complex, although a Po pt or e iv e y ve iv iti st gn ge bs -in -a st st Po Co or ns Se early late FOOD Satiation Satiety Figure 4: Satiety Cascade (Adopted from Blundell et al 1987 in: Food Acceptance and Nutrition (eds Solms, Booth, Pangborn, Raunhardt) London: Academic Press, 205-219.) common thread is the relative ease at which duce. Blundell’s ‘satiety cascade’ is a useful than stimulating overconsumption, as many calories can be consumed relative to the tool for conceptualising how different foods foods do at present. Professor Blundell con- 3 effort required to burn off calories. For ex- influence energy intake (see Figure 4) . The cluded by saying that energy density and tex- ample, a person running for 60 minutes would concept is used in research to identify senso- ture are key factors in improving satiety. The burn 600 calories, yet this could be consumed ry and physical characteristics that are likely challenge for new product development is to in food and drink in around 6-10 minutes. to optimise a food’s impact on appetite, e.g. achieve the right balance between satiety However, if foods could be designed to portion size, macronutrient composition, sen- and palatability and if possible to simultane- have a stronger influence over appetite and satiety, the energy intake side of the equation could be better controlled. sory qualities, and pre- “Energy density and texture are key factors in improving satiety.” (Professor Blundell) ously increase both. sence of specific ingredients. He stated that, in principle, manipulation of all macronutrients can modulate satiety including Appetite is an umbrella term covering food proteins, fats, carbohydrates (via Glycaemic intake, selection, motivation and preference. Index, Glycaemic Load) and fibres. Studies Hunger is the driver for initiating eating, using visual analogue scales, test meals and whilst satiation represents the driver for ter- dietary diaries have revealed that foods can minating eating. Satiety, on the other hand, is be developed to have different effects on sa- the inhibition of eating between meals. If this tiety. These methods can be utilised to produ- could be prolonged, energy intake would re- ce foods that help appetite regulation rather 3 11 Blundell et al (1987) in: Food Acceptance and Nutrition (eds Solms, Booth, Pangborn, Raunhardt) London: Academic Press, 205-219. window to science 1|2008 – 1st European BENEO Scientific Symposium Role of carbohydrates in appetite and glycaemic control: Their impact on obesity and health outcomes (J. Henry) Professor Jeya Henry (School of Life Sciences, Oxford Brookes University, UK) on how quickly digestion and absorption Tufts University in Boston shows that the vari- takes places. The GI of a food is deemed to ation in individual responses to GI is wide5. A be high if it is greater than or equal to 70 and consequence of this is that research studies low if it is less than or equal to 55. A medium must make a clear distinction between high category of GI = 56-69 falls in between. and low GI meals in order to elicit significant Professor Henry suggested a need to re- differences in response. consider the old classification of GI in the light of new developments (i.e. a GI of ⱕ 45 4 for low GI and of > 65 for high GI) . Controlling the GI of foods and diets is beneficial for health. Studies in normal subjects show lower more balanced glucose T Whilst recognising the nutritional scope of excursions when low GI foods and diets are the GI, it is equally important to appreciate consumed6,7. The study by Henry illustrates and accept its limitations. Recent work from that the choice of a low glycaemic multi- he theme of appetite and glycaemic control was taken up by Professor Jeya Henry (School of Life Sciences, Oxford 2,0 Multiseed/All-in-One bread White bread Brookes University, UK) with focus on the drates in diabetes and overweight. Having already learned about metabolic differences in proteins by Osborne and Mendel in 1919 and differences in fats by Burr and Burr in 1932, it took until the work of Jenkins and co-workers in 1981 – which gave birth to the concept of the Glycaemic Index (GI) – to take a more differentiated look at carbohyd- Change in blood glucose (mmol/l) long-term effects of low glycaemic carbohy1,5 1,0 0,5 rates. This glycaemic index categorises 12 carbohydrates based on how they affect 0 06:00 9:00 12:00 15:00 18:00 21:00 00:00 blood sugar levels following consumption. In the past, carbohydrates were described as ‘simple’ or ‘complex’, yet both glucose 03:00 06:00 Time (hours) 24h blood glucose response in healthy subjects (n=10) on identical diets except for the type of bread: low GL (Multiseed/All-in-One bread, GI: 41) or high GI bread (white bread, GI: 71) and starch can give a similar blood glucose profile in the post-prandial period depending Figure 5: Alteration of the day-long blood glucose profile by the choice of bread (adopted from Henry et al 2006 Int J Food Sci Nutr 57, 273-278) seed-type bread instead of a high glycaemic is followed by low insulin release and con- rable effect for body composition changes bread for main meals, together with the sequently higher levels of fat oxidation le- and weight management indicated in first choice of a lower glycaemic snack (apple vs. vels as compared to high glycaemic carbo- animal studies. banana) can markedly modify the 24h blood hydrate-based foods. This over time may glucose response (see Figure 5). Studies in have an effect on body composition. In an Professor Henry concluded by stating that people with type 2 diabetes (see review by 18-week study with rats on a controlled the concept of GI is a real, observable pheno- Augustin and co-workers , or the recent Cana- weight maintenance diet with identical nut- menon. As low GI foods also stimulate satiety, dian trial9) indicate that a low GI diet helps rients except for the starch type, those rats as evidenced from a study from Professor control glycated proteins, markers for long- on a low GI diet developed less body fat and Henry’s research work12, these are likely to be term blood glucose control, and C-reactive more lean body mass than the rats on high useful for weight management as well as for 8 11 protein, a marker of inflammation linked with GI diet . Such findings are an interesting safeguarding metabolic health . The provisi- heart disease risk. It has been hypothesised field for further research. on of low GI foods may be a useful strategy to that repeated and high glucose and insulin reduce food intake and thereby reduce the excursions, following the regular consump- A number of components influence GI which risk of obesity. The type of carbohydrate con- tion of high GI meals, over time may lead to could be varied during food processing to sumed may have a greater impact on weight insulin resistance and increase the risk of produce low GI products. Such components gain than previously considered. A low GI type 2 diabetes mellitus. Our routine prescrip- include the starch type, presence of viscous diet may be useful for modulating blood glu- tion of a low fat diet (hence a diet high in high fibre, particle size, ripeness, levels of protein cose control in both healthy individuals and glycaemic carbohydrates) may have inad- and the addition of functional carbohydrates, those with diabetes mellitus. In his view “the vertently increased our risk of obesity. Consi- notably inulin, oligofructose, isomalt and Pa- inclusion of novel and new food ingredients dering the wide-spread use of low fat diets latinose™. Palatinose™ is a fully available in foods to reduce their GI will emerge as a for weight control, it would be additionally carbohydrate with the generic name isomal- growing market”. beneficial to add high carbohydrate low GI tulose (also found naturally in honey) which elements in order to enhance the health-pro- has a very low GI and produces a blunted glu- moting effects of such diets. cose response following test meals. Studies with Palatinose™ have shown as well, that it 10 Ebbeling and Ludwig proposed a model increases fat oxidation, with a potential desi- linking the macronutrient composition and GI of a diet to body weight via alterations in the endocrine profile (e.g. insulin) and portioning of metabolic fuels and subsequent 4 5 regulation of food intake. Indeed the intake of carbohydrate based low glycaemic foods 6 7 8 9 10 11 12 Barclay et al (2008) Am J Clin Nutr 87, 627-37. Vega-Lopez et al (2007) Diabetes Care 6; 1412-17. Stevenson et al (2006) Am J Clin Nutr 84, 354-360. Arai et al (2007) Metab Clin Experim 56, 115-121. Augustin et al (2002) Eur J Clin Nutr 56, 1049-71. Wolever et al (2008) Am J Clin Nutr, 87, 114-125. Ebbeling, Ludwig (2001) Adv Pediatr 48, 179-212. Pawlak et al (2004) Lancet 364, 778-785. Warren et al (2003) Pediatrics 112, 414-419. window to science 1|2008 – 1st European BENEO Scientific Symposium Postprandial energy metabolism of low glycaemic carbohydrates (D. König) Dr. Daniel König (Division of Prevention, Rehabilitation and Sports Medicine at Freiburg University, DE) Could carbohydrates with a low GI maintain significantly promoted fat burning (by 26%) or even promote fat oxidation? This question in comparison with maltodextrin, both befo- was pursued by the research team of Pro- re and during exercise. A further study with fessor Berg and Dr König. They found in ran- a similar methodology, completed recently, domised double-blind placebo-controlled revealed a trend towards a prolonged exer- studies that a low GI in test drinks had a sig- cise endurance with Palatinose™, while po- nificant effect on subsequent fuel metabo- wer output was significantly greater at the lism, both under resting and exercise condi- end of the exercise period. This could be 13 tions. In the first study , the metabolic effects of low GI drinks containing Palatinose™ or high GI drinks containing malto- due to glycogen sparing The ability to oxidise fat stores is of great importance not only to overweight people,… F ™ ning earlier in exercise. Other implications from the metabolic effects of dextrin were investigated urther evidence for the fat burning im- at the expense of fat bur- ™ in a group of highly trained endurance athle- Palatinose in comparison with high GI car- pact of Palatinose was presented by tes. The results showed that drinks supple- bohydrates have been observed in obesity Dr Daniel König (Division of Prevention, Reha- mented with Palatinose™ produced a lower and weight management. Excess weight bilitation and Sports Medicine at Freiburg blood glucose peak than maltodextrin drinks. can induce insulin resistance which pre- University, Germany). The ability to oxidise fat Insulin levels were lower and circulating vents further storage of fatty acids in adipo- stores is of great importance not only to over- levels of free fatty acids were higher with cytes but leads to increased blood fat levels weight people, but also to athletes. This is the Palatinose™ drinks. Data on respiratory and encourages storage in other types of because enhanced fat oxidation spares vital ™ cells (i.e. intramuscular fat accumulation) exchange ratios indicated that Palatinose glycogen stores and helps to prolong physical endurance. Unfortunately, consuming high glycaemic carbohydrate foods suppresses fat 55,0 Difference: 7.9g fat /7h 27.1g fat /day 9.8 kg fat /year oxidation via the actions of insulin. Yet, athletes and other consumers are encouraged to eat 50,0 diet. In sports nutrition guidelines, athletes are advised to obtain 55-60% daily energy from carbohydrates and to consume carbohydratecontaining sports drinks before, during and Fat Oxidation (g) high carbohydrate foods as part of a balanced 45,0 40,0 after exercise. With the exception of postexercise intake of carbohydrates, where high GI carbohydrates are preferred to quickly refill glycogen stores, little is known about the 35,0 PALATINOSE ™ sucrose/glucose Fat Oxidation during a 7h test period in obese persons (n=20) receiving a test breakfast and a lunch containing PALATINOSE ™ or a sucrose/glucose combination. effect of GI before and during exercise. Figure 6: Increase in fat burning by the choice of foods based on Palatinose™ instead of conventional high glycaemic carbohydrates. Effects of inulin and oligofructose on weight management and health (K. M. Tuohy) to the detriment of health14. A contributing on prebiotics has progressed since the con- Dr Kieran Tuohy (Food Biosciences, University of Reading, UK) factor to insulin resistance is the consump- cept was introduced by Professors Glenn tion of high GI diets which promote carbo- Gibson and Marcel Roberfoid in 1995. Well- hydrate oxidation and excess insulin re- established prebiotics now include inulin and lease but inhibit fat oxidation. While insulin oligofructose, transgalacto-oligosaccharides resistance is commonly associated with ob- and lactulose. esity, it can also occur in lean people. Data from a study of healthy, lean subjects15 A considerable body of research has been show that exposure to high carbohydrate published confirming the impact of inulin and meals elicited different insulin responses in oligofructose in stimulating beneficial gut bac- insulin resistant individuals compared with teria. Some studies for example have also shown normal controls. While blood glucose ex- inhibitory effects on potential pathogenic bac- cursions were similar in both groups, insu- teria, e.g. clostridria or enterobacteria. Human lin secretion and de novo lipogenesis in the studies have identified key areas of health resistant group were significantly higher. I n the later part of the symposium, the focus where inulin and oligofructose can have a be- shifted to low digestible carbohydrates, neficial effect. These include (i) bone health, However, insulin resistance can be impro- in particular the role of dietary prebiotics in where inulin and oligofructose promote mine- ved by switching from a high to a low GI weight management and health. Dr Kieran ral (calcium) absorption and increase bone diet. Data with Palatinose™-based foods Tuohy (Food Biosciences, University of Rea- mineral density; (ii) colorectal cancer, where suggest that a low GI diet may help to re- ding, UK) set the scene by defining a prebiotic the release of short-chain fatty acids (SCFA) by verse insulin resistance by lowering levels as “a selectively fermented ingredient that the microflora helps to reduce DNA damage; of triglycerides in the liver and reducing ab- allows specific changes, both in the com- (iii) immuno-modulation, where oligofructose dominal fat stores. New research from Professor Berg and Dr König’s research team in obese subjects showed that meals with 16 Palatinose™ – in comparison with high GI 14 carbohydrates – resulted in lower insulin period, while fat oxidation was enhanced by an additional 8 g in seven hours (see Figure 6). In a theoretical extrapolation, this 12 Plasma endotoxin (EU/ml) and glucose excursions in the post-prandial 8 6 4 equivalent to over 27,1 g fat per day or 9.8 kg 2 fat per year. This extrapolation should be 0 illustration purposes how small daily contri- b 10 would result in an increase of fat oxidation viewed as a highly simplified calculation for b a a Control High-fat High-fat High-fat cellulose oligofructose Modulation of plasma level of endotoxin by dietary treatment in mice. Values are given as means ± SEM. Columns with different superscript letters are significantly different, p< 0.05. n = 8, mice per group. butions to energy balance could make a significant change over time. Further work is needed to establish how Palatinose™ influ- Figure 7: Modulation of endotoxaemia with oligofructose in mice on a high-fat diet (adopted from Cani et al 2007 Diabetologia 50, 2374-2383). ences fat oxidation and body fat over longer time periods. However, at present it is pos- position and/or activity of the gastrointestinal has been found to increase resistance to- sible to say that Palatinose™ as a low GI microbiota that confers benefits upon host wards respiratory infections and diarrhoeal carbohydrate can have a role to play in ma- well-being and health”. Basically, prebiotics disease in children; and (iv) digestive health, naging obesity and metabolic risk. are carbohydrates that, post-consumption, where inulin and oligofructose stimulate stool remain intact until they reach the colon where bulking and normal bowel regularity in adults they are fermented by beneficial bacteria e.g. and the elderly. Some studies have demonst- lactobacillus and bifidobacteria. Research rated lipid-lowering properties, particularly in 13 14 15 König et al (2007) AgroFood 18, 9-10. König et al (2006) Dt Z Sport Med 57, 242-247. Petersen et al (2007) Proc Natl Acad Sci 104, 12587-94. window to science 1|2008 – 1st European BENEO Scientific Symposium stimulation of indigenous beneficial bacteria Food intake regulation by inulin-type prebiotics: Mechanisms and animal data and the release of metabolites (notably SCFA) (N. Delzenne) subjects with dyslipidaemia. The mechanisms for all of these effects have their origins in the through the bacterial fermentation of inulin and oligofructose which have a wide range of positive effects when taken up by the host. Professor Nathalie Delzenne (Université Catholique de Louvain, Brussels, Belgium) ficial impact on dyslipidaemia. A new twist to this hypothesis is how SCFA Recent research has investigated how the gut also appear to stimulate the release of a microbiota has a role to play in regulating peptide involved in the control of satiety, energy homeostasis and glucose metabolism. glucagon-like peptide 1 (GLP-1), which is The theory is plausible because differences produced in the ileum and the colon. Three have been found in the balance of Bacteroide- prebiotic-supplemented diets were fed to tes and Firmicutes between obese and lean Wistar rats for three weeks. Compared with subjects, with the ratio between these two the control diet, the oligofructose and Syn- major phyla in obese adults favouring bacteria ergy1 diets significantly increased levels of that are capable of harvesting additional ener- GLP-1 in the proximal colon (see Figure 8) gy from the diet. Colonizing germ-free animals and in the portal vein, while levels of an ap- P rofessor Nathalie Delzenne (from the petite enhancer, ghrelin, were reduced19. In Université Catholique de Louvain, Brus- the colon, levels of proglucagon mRNA, the Methodological techniques, such as FISH and sels, Belgium) expanded on the theme of precursor of GLP-1 were also seen to rise. DGGE, assist with greater understanding by food intake regulation and energy balance The mechanism for the increase in GLP-1 enabling the identification of specific species with examples from animal and human re- can further be explained by histological re- as well as the numbers present. search. Fermentation, and thus prebiotics, search showing that oligofructose feeding with the microflora of obese ones was even 16,17 shown to promote body weight increase are intricately involved with lipid metabo- in rats promotes the differentiation of gut Lower populations of bifidobacteria have also lism, insulin sensitivity and glucose metabo- endocrine cells capable of producing GLP-120. been found in the colonic material from obese lism due to the widespread effects of short- Zucker rats and this has stimulated interest in chain fatty acids (SCFA) which are released These metabolic effects translate into re- the potential role of inulin and oligofructose in during the fermentation process. SCFA crea- ductions in energy intake. Rats fed high-fat weight management. The obesogenic lifestyle te a gut-liver axis which decreases lipoge- diets clearly demonstrated suppression of is characterised by a high fat intake, low levels nic gene expression, hepatic lipogenesis, hyperphagia when oligofructose was added of fibre and lack of physical activity. If this and hepatic and seric triglycerides, accor- to their food. This resulted in a lower body could be altered by influencing fibre levels and ding to animal research. This explains why weight gain21. In an additional study, the gut health, could a benefit be realised? Early inulin and oligofructose can have a bene- mechanism for appetite suppression was work on animal models has revealed promising findings. A study in mice compared diffe- 250 rent high-fat diets, some with a non-fermenta- * ble fibre (cellulose) or oligofructose added. As duced the level of bifidobacteria and bacteroides and increased endotoxaemia. When oligofructose was added to the diet, bifidobacteria and endotoxin levels returned to normal (see Figure 7), but a similar effect was not seen 16 Colonic GLP-1 (pmol/g) expected, the high-fat diet alone markedly re- * 200 150 100 50 with cellulose suggesting that fermentation process played a key role in the observed effects. The study suggests that oligofructose counteracts the consequences of a high-fat 0 Control Oligofructose Synergy1 Inulin Proximal colon glucagon-like peptide (GLP)-1 (7-36) amide concentration of rats fed a control diet, or a diet supplemented with 10% oligofructose (Orafti®P95), inulin (Orafti®HP) or oligofructose-enriched inulin (Orafti®Synergy1) Values are given as means ± SEM., *p < 0.05. diet on the gut microbiota18. Figure 8: Effect of oligofructose, inulin and Synergy 1 on glucagon-like peptide 1 (GLP-1) levels in the proximal colon (adopted from Cani et al 2004 Br J Nutr 92, 521-526). Appetite and food intake regulation: Human data (R. W. Welch) proven to relate to the impact of GLP-1 by using knock-out mice incapable of respon- Dr Robert Welch (Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, UK) sumed a placebo or the oligofructose/pea-fibre formula as enteral feeding for two weeks. ding to GLP-1. In these experimental ani- Energy intakes were around 3% lower in the mals, oligofructose failed to alter energy in- fibre group, and subjects lost more weight, alt- take and weight gain, which suggests that hough the results failed to reach statistical the reducing effects of oligofructose on significance. However, the fibre supplemen- energy intake and weight gain are mainly tation appeared to be successful at inducing dependent on the action of GLP-122. satiety. Similar changes in satiety and energy intake were seen in a single-blind cross-over Further research is needed to examine the study where ten healthy adults received 8 g of long-term impact of oligofructose supple- oligofructose (Orafti® P95) twice daily for two mentation, especially in obese subjects or weeks. Reported satiety at breakfast and at those with diabetes or dyslipidaemia who dinner was significantly higher when subjects P could benefit particularly. rofessor Dr. Robert Welch (from the Nort- received oligofructose compared with the hern Ireland Centre for Food and Health at control diet. As a consequence, total energy the University of Ulster, Coleraine, UK) described intake during the day was reduced by around four human studies that had examined the 5 % (see Figure 9)25. satiating properties of non-digestible carbohy- 16 17 18 19 20 21 22 23 24 25 26 Backhed et al (2004) Proc Natl Acad Sci 101, 15718-15723. Turnbaugh et al (2006) Nature 444, 1027-1031 Cani et al (2007a) Diabetologia 50, 2374-2383. Cani et al (2004) Br J Nutr 92, 521-526. Cani et al (2007b) Br J Nutr 98, 32-37. Cani et al (2005) Obes Res 13, 1000-1007. Cani et al (2006a) Diabetes 55, 1484-1490. Piche et al (2003) Gastroenterology 124, 894-902. Whelan et al (2006) Br J Nutr 96, 350-356. Cani et al (2006b) Eur J Clin Nutr 60, 567-572. Abrams et al (2007) J Pediatr 151, 293-298. drates, of which inulin and oligofructose are key Lastly, benefits in maintaining body weight and examples. In a double-blind, placebo-controlled body composition have been associated with trial23, nine patients were given a low fibre diet Orafti®Synergy1 supplementation. A 12-month plus oligofructose or placebo (20 g/d). After a double-blind, placebo-controlled trial in 97 week and a further test meal, plasma GLP-1 levels non-obese adolescent boys and girls compa- were found to be higher in the oligofructose group red a daily placebo drink with one containing suggesting stimulation of this satiety hormone. 8 g/d of the inulin-type fructan, Synergy1.26 Those in the supplemented group demonstra- The effects of inulin-type fructans (10 g/d) + pea ted a significantly smaller increase in body fibre were examined in another double-blind, weight, body mass index and total fat mass 24 cross-over trial . Eleven healthy adults con- over the year compared with the unsupple- % Energy intake (compared to placebo which equals 100) mented adolescents. 105 * 100 95 ** Further human trials would be desirable to fully investigate these promising results and examine the mechanisms by which inulin and * oligofructose impact beneficially on appetite, satiety, energy intake, and body composition. 90 85 80 75 Breakfast Lunch Dinner Total The figure represents the % of energy intake relative to the placebo group at breakfast, lunch and dinner and over the day in subjects supplemented with oligofructose (8 g twice daily) for 2 weeks. *p< 0.05, **p< 0.01, Values are given as means ⫾SEM, n =10 subjects Figure 9: Effect of oligofructose on subsequent energy intake in humans (adapted from Cani et al 2006 Eur J Clin Nutr 60, 567-572). window to science 1|2008 – 1st European BENEO Scientific Symposium Prebiotics, fibres and body weight management (D. Bosscher) Dr Douwina Bosscher (BENEO Group, Tienen, Belgium) D r. Douwina Bosscher (Manager Nutrition that Orafti®Synergy1 (BENEO brand name for Science, BENEO Group) extended the oligofructose-enriched inulin) supplementation theme to the role of prebiotics and other dietary resulted in a lower body weight evolution in fibres in weight management. RemyLiVe® is an male rats during the whole experiment (see example of a complex fibre which in addition Figure 10)27. As far as humans are concerned, it also contains high levels of phytochemicals and is evident that the composition of the gut micro- antioxidants. Rice bran has been shown to biota has a link with obesity, although cause affect blood lipids beneficially and to modulate and effect is unclear. Obese people display postprandial blood glucose levels. With respect differences in the relative proportion of certain to the prebiotic fibres inulin and oligofructose: bacterial phyla in their microbiota compared animal studies have found that oligofructose to lean people, although this can be altered by supplementation attenuates weight gain and weight loss and/or potentially by supplemen- fat mass development, in normal rats, as well tation with oligofructose. Dr Bosscher also as in obese rats. In a recent study, beneficial highlighted conditions associated with obesity, changes in body weight and adiposity were e.g. inflammation and dyslipidaemia that could demonstrated to correlate with bifidobacteria be addressed by oligofructose consumption, levels in the colon, these later being increased based on extensive animal research. In Apo-E upon oligofructose feeding18. All of these effects deficient mice for instance, atherosclerosic have been observed in the long- and short-term. plaque formation was reduced through supple- A life-long intervention study in rats has shown mentation with Synergy1 or long-chain inulin28. 850 800 - - * * - 750 * 700 * Weight (g) 650 600 ** 550 500 Control Synergy1 450 27 28 Rozan et al (2008) Br J Nutr 11, 1-8. Rault-Nania et al (2006) Br J Nutr 96, 840-844. 400 350 3 6 9 12 15 18 21 24 27 Age (months) The figure represents the body weight evolution in male rats after feeding with a standard diet with or without (control) Synergy1 (Orafti®Synergy1) - is indicative for p<0.10, *: p<0.05 and **: p<0.01. Values are given as means ± SEM Figure 10: Effect of Synergy 1 on body weight evolution in rats (adopted from Rozan et al 2008 Br J Nutr 11, 1-8) In conclusion… With obesity affecting increasing numbers health benefits to consumers and are useful of adults and children across the globe, a tools in a healthy diet. A sound research variety of diet and lifestyle solutions must base has now been established to demon- be developed in order to help consumers strate the impact of these functional carbo- maintain a healthy weight. From the evidence hydrates on satiety, metabolic function and presented at the 1st BENEO Scientific Sym- appetite control. Additional studies have posium in Brussels, it is clear that functional revealed plausible mechanisms for such carbohydrates have an important role to play effects. The pursuit of knowledge will conti- in a healthy weight managing diet. Characte- nue in order to expand the body of evidence rised by their low glycaemic index, high fibre supporting the use of these functional carbo- content, satiating effects and/or their support hydrates in diets supporting a healthy life- for normal glycaemia and lipid metabolism, style. In the meantime, these benefits can be the BENEO ingredients inulin, oligofructose, enjoyed in a wide array of functional food ™ Palatinose and isomalt offer a number of and beverage products. window to science 1|2008 – Outlook 20 Prof. Dr. Markwart Kunz, Member of the Board, Südzucker AG Prof. Dr. Markwart Kunz OUTLOOK: The future of functional carbohydrates C ompared with the old, traditional way of nutrient intake (use of locally available agro crops/fruits/vegetables to cook meals at home), lifestyle has changed a lot: we can see changes in food preparation habits (less time to prepare a meal, often less cooking skills), changes in eating habits (e.g. preference for lean meat, wide variety of fruits and vegetables, not only the locally available products) and changes in the supply chain (in the past a high proportion of the ingredients was sold directly to the consumer, today, up to 90% of food ingredients are used by packaged food producers). Whilst in the past the main focus of the supply chain was to provide nutritive, safe, tasty food at a reasonable price, expectations today go beyond this. New food ingredients with non-nutritive window to science 1|2008 – Outlook functionalities are developed for the benefit of the consumer. fibres, minerals, vitamins and phytochemicals of whole grains in Functional carbohydrates belong to this group of new ingredients. a concentrated form while still yielding high quality energy and The aim of these ingredients is to support and improve a healthy diet providing fibre for satiation. and by doing so these ingredients can help in preventing diet related diseases and improve body functions. Basis for these functional Challenges for the future are the optimization and further scientific ingredients is their safe use and the science based evidence of their substantiation of health-related properties of existing products as well physiological benefits. as the development of ingredients with additional health benefits. Targets for improved body functions comprise modulation of carbo- The combined efforts of the academia, industry and regulators are hydrate metabolism, gut health and gut function regulation, immune required to obtain consumer acceptance and to implement any modulation, mental and physical performance, as well as body nutritional concept into practice: weight management and appetite regulation. The ultimate challenge • Scientists to provide the scientific basis for our nutritional know- today is to reduce the risk of lifestyle-related diseases such as obe- ledge and develop consensus on nutritional concepts as well as sity, type 2 diabetes and predispositions, cardiovascular diseases, methodology. osteoporosis, dental caries or even some types of cancer. Widely • Regulators to provide the regulatory environment to enable adequate acknowledged nutritional concepts are fibres, whole grains, prebio- communication of health properties to the consumer and industry tics, low glycaemic or tooth-friendly carbohydrates. with the necessary Intellectual Property protection. • Food industry to develop tailor-made food and food ingredients and Well established functional ingredients of the BENEO-Group today their scientific substantiation, well tasting and at a price level are inulin, oligofructose, isomalt, Palatinose™ and rice bran, the acceptable to the consumer. nutritional functions of which complement each other. Inulin and oligofructose can be classified as low calorie functional fibres. Their Only well-tasting, reasonably priced foods will ultimately survive on uniqueness, however, relates to their prebiotic effect. In addition, it the market and contribute to a healthier nutrition of the consumer could be shown that they enhance mineral absorption and promote and the desired health benefits. satiety. Data from animal studies and adolescents indicate that they can reduce energy intake and contribute to body weight control. The BENEO Group, in close co-operation with scientists and health Isomalt is a polyol; its nutritional characteristics are tooth-friendly- professionals all over the world, regulators and our customers and ness, a very low glycaemic response, and a low caloric value. partners in industry, will help to connect nutrition and health. Palatinose™ is a novel low glycaemic nutritive carbohydrate which provides sustained glucose as energy to the body, increases fat metabolism and promotes fat burning. Finally rice bran combines Prof. Dr. Markwart Kunz Imprint Window to Science – The journal of the BENEO-Group © 2008 by BENEO-Group, Mannheim (Germany) All Rights Reserved Publisher: BENEO-Group Gottlieb-Daimler-Str. 12 68165 Mannheim Germany www.beneo-group.com Phone +49 621 421 150 Fax +49 621 421 160 Responsible for content: Department Nutrition Communication Anke Sentko [email protected] Editorial board: Anne Frank Anke Sentko Antje Jungclaus Hélène Alexiou Window to Science on the net www.beneo-group.com/window-to-science/ No part of this publication may be used or reproduced without the written permission of the publisher. The editors and publisher reject responsibility for unsolicited manuscripts, illustrations or other material that may be sent. www.beneo-group.com/window-to-science/