Improving our understanding of how phytosterols reduce cholesterol levels
Lead Research Organisation:
Quadram Institute
Department Name: Food Innovation and Health
Abstract
Spain
| Description | During this visit Dr Myriam Grundy was trained in phytosterol extraction and analysis. This is a specialised analytical method, as phytosterols are particularly difficult to handle.The training was successful, and as part of the visit, the isolation and identification of several classes of phytosterols in different oat tissues were identified. Dr Grundy successfully implemented the protocols back at the Quadram Institute, and has been investigating the role of phytosterols from oats on fat digestion. A manuscript has been prepared for submission based on this work and is likely to be submitted by April 2018. Published in 2019 Wilde, et al. (2019). "Oat and lipolysis: Food matrix effect." Food Chemistry 278: 683-691. The findings of the paper have been further developed in the Food Innovation and Health ISP at the Quadram Institute, and the research is ongoing to determine whether it is possible to gain a mechanistic understanding of the role of phytosterols during lipid digestion. |
| Exploitation Route | The methods will be used by other UK based researchers interested in identification and analysis of phytosterols from different dietary sources to help support our understanding of the role of phytosterols on health. |
| Sectors | Agriculture, Food and Drink,Healthcare |
| Description | The methods that were learned by Dr Grundy on her placement in Valencia have been implemented back at the Quadram Institute in Norwich, giving us the capability to analyse plant phytosterols. This will allow us to investigate in more detail the fate of phytosterols during digestion in order to understand the mechanisms underpinning their health benefits. The knowledge generated has contributed to a Leverhulme Trust application, and a future EPSRC proposal using EPR to determine the impact of phytosterols and other lipophilic bioactives on the properties and functionality of bile salt micelles |
| First Year Of Impact | 2017 |
| Sector | Agriculture, Food and Drink,Healthcare |
| Impact Types | Societal |
| Description | Dr Frederic Prothon |
| Organisation | Swedish Oat Fiber AB |
| Country | Sweden |
| Sector | Private |
| PI Contribution | Our research gave some mechanistic explanations on the positive effect of some oat products on lipid metabolism. |
| Collaborator Contribution | He provide some oat oils and oat bran. |
| Impact | We presented our data to various conferences and a manuscript is in preparation. |
| Start Year | 2017 |
| Description | University of Valencia - Prof M.J. Lagarda and Dr G. Garcia-Llatas |
| Organisation | University of Valencia |
| Department | Faculty of Pharmacy |
| Country | Spain |
| Sector | Academic/University |
| PI Contribution | We have a manuscript in preparation and presented the work at 2 conferences. |
| Collaborator Contribution | The group in Valencia taught us how to perform phytosterol analysis using GC. |
| Impact | We have a manuscript in preparation and presented the work at 2 conferences. |
| Start Year | 2017 |