Tagliamonte, Silvia (2022) In vivo food digestibility: a physiological approach for new product development. [Tesi di dottorato]

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Abstract

This dissertation takes up that challenge by focusing on microbiome-gut-brain axis and several molecules known mediators of human health, digestion process and sensations such as gastrointestinal hormones, neuropeptides, endocannabinoids and endocannabinoid like molecules and microbial metabolites. The specific objective was to unravel the physiological mechanisms underpinning satiety and post-prandial/long-term wellbeing in healthy, overweight/obese, ileostomy subjects by using a multi-system approach to design new tailored food products. To this purpose three randomized clinical trials (RCTs) and one observational study were performed. Two RCTs focused on the effect of nutrient digestion on satiety and wellbeing after consumption of coffee and bread melanoidins enriched-bread compared to a conventional bread in healthy subjects, and cow’s milk in healthy and lactose tolerant subjects suffering with milk-related GID. The other two studies focused on the long-term effect of diet on gut microbiome and/or endocannabinoid system: one RCT addressed the effect of a Mediterranean diet consumption on gut microbiome and the circulating levels of endocannabinoids and endocannabinoid like molecules in overweight/obese subjects, whereas the observational study investigated the effect of individual habitual diet on ileal fluids levels of endocannabinoids and endocannabinoid like molecules in subjects with ileostomy.

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