报告题目：Food Structure and Digestion: Effects on nutrient release and health outcomes

食品结构与消化对营养素释放和健康的影响

主 讲 人 ：Peter Wilde 教授  Quadram Institute Bioscience

报告时间：2019年4月26日（周五）上午10:00

报告地点：下沙校区食品学院257学术报告厅

报告人简介

  Peter Wilde教授，英国Quadram生物科学研究所负责人，1985年毕业于东安格利亚大学（ the University of East Anglia ）生物物理专业，在食品研究所（Quadram Institute Bioscience, Norwich, UK）工作了近30年，主要研究食品系统的胶体和界面特性，包括蛋白质和乳化剂。目前的主要研究控制脂质饮食影响的物理化学机制，包括对脂肪的表面特性如何影响感知的基础研究，以制定新的脂肪减少策略；设计界面结构，以控制脂肪消化以控制食欲或提高脂溶性营养素和药物的摄取。国际期刊上发表论文近120篇，其中有6篇文章他引超过100次（H索引=40），出版40篇书籍章节。

报告摘要

 The debate surrounding nutrition and a healthy diet and what foods are considered healthy or unhealthy, generally focus on the nutrient composition of the foods themselves. This is not surprising as it is the presence (or absence) of the molecules themselves which are essential for the health of an individual or population. These nutrients include macronutrients: protein, carbohydrates and fat all of which are important for energy, building tissues and many other critical physiological functions. They can also be in the form of micronutrients such as vitamins, minerals and other bioactive compounds in our diet that maintain health and prevent disease. Therefore, we focus purely by the nutrient composition of our foods. However, little time is given to the fact that we consume food and not pure nutrients. The food that we eat has a broad range of structures and physico-chemical attributes that control not only how the food appears, tastes and feels in the mouth, but also, and perhaps more importantly how it is digested, and how the nutrients are released and absorbed.

Food structure and its physico-chemical properties relate more to how the individual chemical components of the food are assembled to form structures from the macromolecular scale upwards that give a food its unique characteristics. These structures could be natural or manufactured. Either way, the response of these structures to digestion will control the rate of digestion and nutrient bioaccessibility. Plant cell walls are highly resistant to digestion, and can encapsulate nutrients and prevent their absorption. Processing techniques which rupture cell wall structures can dramatically increase nutrient uptake without changing nutrient composition of the original food. Some researchers believe that the discovery of cooking by our early ancestors accelerated their physical development by increasing the nutrient availability. Similarly, early processing methods such as milling further increased the metabolizable energy from foods, allowing larger population groups to be fed and sustained more effectively. However, these energy dense foods are driving the modern global epidemics of obesity and type II diabetes, therefore can we utilise food structure to try and reverse this trend?

围绕着营养、健康饮食、以及什么样的食品才是健康或者不健康的种种争论，当前人们的关注点基本都是食品本身的营养成分，因为食品分子的存在（或不存在）对个人或群体的健康来说都是必需的。这些营养素包括常量营养素，如蛋白质、碳水化合物和脂肪，它们为人体提供能量，也是组织器官和其它生理机能的缔造者。这些食品分子也以微量元素形式存在，如维生素、矿物质和其它生物活性物质，它们在日常饮食中为我们维持健康和预防疾病。因此，在很长一段时间里，人们只关注食物中的单个营养素。但是，事实上我们吃的是食物而不是单纯的营养素。我们吃的食物具有丰富的结构和物理化学性质，这些不但决定了食物的外观、味道、口感，而且可能对食物的消化、营养的释放和吸收有更重要的作用。

相较于食物中的单个化学组分所形成的结构，食品结构及其物理化学性质对食物的特性具有更显著的影响。这些食品结构是天然或者加工过程形成的，均可影响食物的消化速率和营养素的生物可接收度。植物细胞壁有很强的抗消化性，并且可以包埋营养素而抑制它们的吸收。植物细胞破壁加工技术在不改变原始营养成分的前提下，可显著提高营养素的吸收。有些研究者发现，我们祖先发明的烹饪技术，可通过提高营养成分的有效性来加快人体生理机能的构建。同理，早期的加工方法如碾磨也可提高食物的代谢能，从而有效地养活了大量人口。但是，这些高能量密度的食物也诱发了诸如肥胖症、II型糖尿病等现代全球流行性疾病。因此，我们能通过调控食品结构来改变当下人类健康发展趋势吗?

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