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Flavourings of foods that can cause a feeling of satiety in humans are identified. Subsequently, sensorially attractive foods are developed on the basis of the identified substances, which regulate the feeling of satiety in a natural way.
Some plant extracts with high concentrations of flavouring substances can achieve a satiety effect simply by stimulating the sense of smell. These substances can therefore help to reduce energy intake and body weight. Extracts with such an effect include those of lavender. The relevant flavouring substances are identified and their physiological effects investigated in detail. In addition to nutritional and neurophysiological methods, analytical techniques of food chemistry are also applied.
Studies are also being carried out on cell cultures and with healthy volunteers. In addition to providing information on the effectiveness of possible flavouring substances, these studies will also provide initial indications of the cellular mechanisms of action that contribute to the observed effects. A series of so-called biomarkers, i.e. bodily substances that provide information about physiological processes, will be determined for this purpose.
These markers are used, among other things, to investigate the processes caused by the smell, taste and mouthfeel of the flavourings. In addition, neuronal processes in the brain and the reactions in the gastrointestinal tract are investigated. In the latter case, the secretion of digestive enzymes and the interactions with the intestinal flora are of particular interest.
Furthermore, studies are carried out on the effect of the identified flavouring substances on the overall metabolism. Blood levels of satiety hormones are determined, as are those of insulin, glucose or peptides (short proteins) and proteins. At the molecular biological level, the extent to which the genes associated with the satiety mechanism are influenced is analysed.
Once flavourings that contribute to a feeling of satiety have been identified, they are introduced into new product recipes. In this way, foods are developed that taste appealing and have a positive effect on reduced energy intake.
Christian Doppler Forschungsgesellschaft
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