BENEO SYMPOSIUM
ABSTRACT BOOK
12th European Nutrition Conference – FENS 2015 ESTREL CONVENTION CENTER | BERLIN | GERMANY | 20 – 23 OCTOBER 2015
SATELLITE SYMPOSIUM
Slow release carbohydrates and prebiotic fibres: smart ingredients for balanced blood sugar levels Chairs: Prof. Jeyakumar Henry & Dr. Stephan Theis Thursday, 22 October 2015 Room 3 – Ground Floor
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WELCOME
Dear ladies, gentlemen and honored speakers, Our food choices deeply influence our health status and quality of life at every stage. At the same time, food is enjoyment, pleasure and fun. Making smart choices related to food and the ingredients therein will have a positive influence in our lives. On the other hand, doing little things wrong over a longer period of time leads to significant downsides – the burden of NCDs (Non-Communicable Diseases) is reflecting this. Energy balance aspects are a simple example to illustrate that small interventions matter. A typical adult gains about 1 kg per year over his/her lifetime. This body weight increase happens “silently” with only a few calories above maintenance being enough to produce this effect. Consequently, both weight main tenance and weight loss are key in addressing the Globesity epidemic. However, there is much more to consider. Appetite control and driving the metabolism in specific directions through a healthy and prevention-orientated diet are innovative and significant aspects to consider in product
development. Sugar reduction, sugar replace ment and fibre enrichment with specific ingredients are import ant elements to look at. Researchers are looking into the beneficial effects of lower glycemic profile, improving glucose metabolism/energy metabolism and insulin sensitivity, supporting fat burning, influencing body composition by lowering the visceral fat content, supporting the link between gut and brain, influencing hormones and much more. During the Symposium we will hear from experts in the field about the latest research “beyond calorie counting” and which ingredients have evidence and pave these new avenues. I would like to thank all speakers for being with us at the FENS Congress! Our thanks go to everyone for their commitments, whether that’s preparing presentations or travelling long distances. We hope and look forward to new insights and inspiring debate. We believe Berlin is always a worthwhile place to stay and hope you will all enjoy the conference and your time in the city. Anke Sentko, Vice President Regulatory Affairs & Nutrition Communication BENEO GmbH
CONTENT & PROGRAMME OVERVIEW
CONTENT
PROGRAMME OVERVIEW
PROFILES AND ABSTRACTS
Prof. Andreas Pfeiffer
Prof. Patrice D. Cani
Dr. Stephan Theis
Prof. Jeyakumar Henry
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BENEO-INSTITUTE
Some information
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PROGRAMME OVERVIEW BENEO SYMPOSIUM Chairs: Prof. Jeyakumar Henry Dr. Stephan Theis
Date: Thursday, 22 October 2015 4:30 – 6:00 pm Room 3 – Ground Floor
Slow release carbohydrates and prebiotic fibres: smart ingredients for balanced blood sugar levels The role of low glycemic diets on physiological and metabolic outcomes (Prof. Jeyakumar Henry)
Metabolic benefits of Palatinose™ related to gut hormone induced metabolic responses (Prof. Andreas Pfeiffer)
How prebiotic fibres work in gut microbiota, glucose metabolism and metabolic disorder (Prof. Patrice D. Cani) 12 TH EUROPEAN NUTRITION CONFERENCE
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SPEAKER PROFILE
Prof. Jeyakumar Henry Prof. Jeyakumar Henry is Director, Clinical Nutritional Sciences, at the Singapore Institute for Clinical Sciences. Prof. Henry initially trained as a Food scientist and subsequently obtained his MSc and PhD in Nutrition from the London School of Hygiene and Tropical Medicine. His work on energy metabolism culminated in the development of the “Henry equations” to predict Basal metabolic rate. Prof. Henry has served on several committees including UK committee on medical aspects of food and nutrition policy (COMA) panel on Novel Foods, Board member of the UK Food Standards Agency, and member of the general Advisory Committee on Science of the Food standard agency. Prof. Henry was Royal Society visiting professor at the Chinese University of Hong Kong, and continues to be visiting professor at the same university. He is the Editor-in-Chief of the Advances in Food and Nutrition Research, Editorial Board Member of Nutrition Today, Editor-in-Chief, Clinical Nutrition, Frontier in Nutrition and Scientific Director, ILSI-SEA, International Life Science Institute South East Asia. In 2010 he was awarded the British Nutrition Foundation prize for his outstanding contribution to Nutrition. In 2012, he was made a Fellow of the International Academy of Food Science and Technology for his contribution to melding the sciences of Food and Nutrition.
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12 TH EUROPEAN NUTRITION CONFERENCE
ABSTRACT
Prof. Jeyakumar Henry
The role of low glycemic diets on physiological and metabolic outcomes Diet plays an important role in our lives. It plays an even more significant role in diabetes and obesity. Carbohydrate-rich diets are the principal source of energy and protein for nearly half the world’s population. The Asian region has the unenviable reputation as being the epi center for diabetes and related chronic diseases. It is estimated that diabetes and impaired glucose tolerance incidence rates will increase by up to 60% by 2025 compared with 2007 levels. Numerous cereals and tubers are rich in carbohydrates and have a high glycemic index. Food Chemists have typically cate gorized dietary carbohydrates into simple sugars and complex carbohydrates on the basis of their degree of polymerization. However, the effect of carbohydrate on
health may be better categorized according to their physiological effects, notably their ability to raise blood glucose. Carbohydrate foods that increase blood glucose rapidly are called high glycemic index foods. This concept is now defined as the Glycemic Index (GI). Using experimental and clinical intervention studies, the presentation will highlight how carbohydrate rich foods can be manipulated to minimize glucose response in the human body. The presen tation will also focus on how the Asian phenotype coupled with the consumption of high GI diets is precipitating the growing burden of diabetes and obesity. Scientists, clinicians, food manufacturers and consumers would gain great benefit by understanding and selecting low GI foods in their battle to reduce the risk of developing type 2 diabetes and obesity.
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SPEAKER PROFILE
Prof. Andreas Pfeiffer Prof. Pfeiffer is Full Professor of Internal Medicine and Director of the Department of Endocrinology, Diabetes, and Nutrition at the Charité University Hospital, Berlin (Germany), and Head of the Department of Clinical Nutrition at the German Institute of Human Nutrition in Potsdam (Germany). This followed a position as senior consultant and lecturer and Associate Professor of Internal Medicine at the Bergmannsheil University Hospital, Ruhr University, Bochum until 2000. Prof. Pfeiffer’s current honorary positions include Chairman of the Nutrition Board of the German Diabetes Association (DDG). He was President of the German Endocrine Society (DGE) from 2008 until 2011 and Chairman of the Diabetes and Nutrition Study Group (DNSG) of the EASD from 2007 until 2012. In 2012, Prof. Pfeiffer was Chairman of the local organising committee of the 48 th EASD Annual Meeting in Berlin. Prof. Pfeiffer was co-editor of Diabetologia from 2003 until 2006, and currently serves on several editorial boards. He has published well over 300 articles. In 1990 he was presented with the prestigious German Association of Internal Medicine’s Theodor Frerichs Award. Further awards include a Herman and Lilly Schilling Professorship, 1992 until 1997, the Hippocrates Prize of the Greek Association of Internal Medicine in 2013 and, most recently, the German Society of Endocrinology’s Berthold Medal. His research interests include the pathogenesis of diabetes mellitus type 2, interaction of metabolic and hormonal regulatory circuits with nutrition, genetic background and phenotype in causing disease risks for type 2 diabetes and atherosclerosis, treatment strategies for type 2 diabetes, and neuroendocrinology of energy balance.
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12 TH EUROPEAN NUTRITION CONFERENCE
ABSTRACT
Prof. Andreas Pfeiffer
Metabolic benefits of Palatinose™ related to gut hormone induced metabolic responses Excessive sugar intake exacerbates the risk of type 2 diabetes (T2DM) and nonalcoholic fatty liver disease (NAFLD). Palatinose™ is a 1,6-linked glucose-fructose dimer which improved glucose homeo stasis and insulin sensitivity and prevented NAFLD compared to 1,2-linked sucrose in mice.1 The prevention of insulin resistance and of NAFLD were closely linked to the stimulation of the incretin hormone Glucose-dependent Insulinotropic Peptide (GIP) as shown in GIP-receptor knock out mice. In humans, treatment with GIP in doses which mimic the postprandial state increased adipose tissue inflammation by acting on GIP receptors located in fat cells and macrophages. 2 We compared effects of these sugars on GIP and Glucagon-Like Peptide-1 (GLP-1) secretion in prediabetic and diabetic participants and observed beneficial metabolic effects of Palatinose™ in humans.
We therefore propose that Palatinose™ increases postprandial insulin sensitivity and hepatic insulin extraction by altering incretin responses in humans and rodents. Since Palatinose™ is completely resorbed, these data demonstrate that neither glucose nor fructose themselves are detrimental but rather the metabolic and hormonal context due to the large GIPincretin responses to sucrose. Our data explain an incretin mediated metabolic mechanisms of low glycemic index foods.
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Keyhani-Nejad F, Irmler M, Isken F, Wirth EK, Beckers J, Birkenfeld AL, et al. Nutritional strategy to prevent fatty liver and insulin resistance independent of obesit y by reducing glucose-dependent insulinotropic polypeptide responses in mice. Diabetologia. 2015;58 (2):374-83.
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ogebakan O, Osterhoff MA, Schuler R, Pivovarova O, Kruse M, G Seltmann AC, et al. GIP increases adipose tissue expression and blood levels of MCP-1 in humans and links high energy diets to inflammation: a randomised trial. Diabetologia. 2015;58 (8):1759-68.
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SPEAKER PROFILE
Prof. Patrice D. Cani Prof. Patrice D. Cani is researcher from the Belgian Fund for Scientific Research and group leader in the Metabolism and Nutrition lab at the Louvain Drug Research Institute from the UCL, Brussels, Belgium. He is co-director of the European Associated Laboratory: “NeuroMicrobiota” (INSERM, Toulouse, France/UCL). He is dietitian (1998), has one M.Sc. in Nutrition (2000) and a second M.Sc. in Health Sciences and a PhD in Biomedical Sciences (2005). Prof. Cani is WELBIO investigator and recipient of prestigious grants (ERC Starting Grant 2013 (ENIGMO); prize InBev-Baillet Latour: Grant for Medical Research 2015). His main research interests are the investigation of interactions between the gut microbiota and host in the context of obesity, type 2 diabetes, cardiometabolic disorders and inflammation. He is author and co-author of more than 145 scientific research publi cations, he as an h-index of 46 (citations > 9100). He is member of several international associations; he is member of the Alumni College from the Royal Belgian Academy of Sciences and founding member of the Belgian Nutrition Society.
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12 TH EUROPEAN NUTRITION CONFERENCE
ABSTRACT
Prof. Patrice D. Cani
How prebiotic fibres work in gut microbiota, glucose metabolism and metabolic disorders Obesity is characterized by a cluster of metabolic disorders involved in the deve lopment of cardiometabolic diseases (i. e., insulin resistance, diabetes, hepatic stea tosis, inflammation). We and others have shown that bacteria that reside in our gut are dialoguing with host cells and thereby contribute to the regulation of energy, glucose and lipid homeostasis. Changes in the gut micro biota composition and or the activity of specific microbes may be obtained by using specific dietary compounds such as prebiotics. We have contributed to the demonstration that prebiotics such as inulin and/or oligo fructose can modulate host metabolism. Over the last 15 years, different mechanisms have been proven in both pre-clinical and clinical studies. Their potential relevance in the management of obesity and related metabolic disturbances will be evaluated.
Among the mechanisms, the production of bioactive compounds (including short-chain fatty acids or lipid metabolites), which inter act with host cellular targets to control energy metabolism and immunity have been found. Prebiotic-induced change in the gut microbiota increases gut peptides involved in appetite regulation, glucose metabolism, energy homeostasis and gut barrier function (e. g., GLP-1, PYY, or GLP-2). Other mecha nisms such as metabolic endotoxemia, changes in gut barrier function (e. g., anti microbial peptides production, mucus layer thickness, immune system) or altered endo cannabinoid system tone will be discussed. Finally, the role of prebiotics on Akkermansia muciniphila, a key bacteria playing a major role upon obesity, diabetes and inflamma tion, will be discussed in both mice and humans approaches. This work is supported by ERC Starting Grant ENIGMO 336452.
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CHAIR PROFILE
Dr. Stephan Theis Dr Stephan Theis is Head of Nutrition Science at BENEO-Institute and his responsibilities include the research activities on the nutritional benefits of BENEO’s functional carbohydrate ingredients worldwide. Dr Theis joined the company in 2001. He graduated with a diploma in Nutrition Science from the University of Giessen, Germany (1997) and obtained a PhD (Dr. rer. nat) from the Technical University of Munich (2002). Dr Theis is also a member of the German Nutrition Society. He has been involved in international scientific committees and collabo rative research activities in the field of functional food and carbohydrates including the ILSI Europe coordinated PASSCLAIM project.
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BENEO-INSTITUTE
Knowledge to connect nutrition and health Food and drink, nutrition science and food legislation form a complex environment with strong interactive relationships. With an international network the BENEO-Institute aims to give substantiated guidance to some of the most critical questions of the food industry. With this BENEO supports product development substantiated with science for nutrition and health claims and contributes to better nutrition. BENEO-Institute – a network of minds The BENEO-Institute brings together experts from within the Nutrition Science, Nutrition Communication and Regulatory Affairs teams, coming from different scien tific backgrounds such as bio-chemistry, chemistry and nutritional science. It forms a centre of knowledge around all BENEO ingredients and is backed by over 100 scien tists from the Südzucker centre for research and development and our external scientific partners on a global basis. This network of intelligence will continue to grow with scientists who consult their own scien tific and academic community to answer questions posed by nutritionists and the food industry as a whole.
BENEO-Institute – knowledgeable and active in the megatrends of nutrition Consumers’ health consciousness and expectations towards modern food products are under constant change – worldwide. We have started early to focus on topics that are pertinent to global nutritional ques tions and our industry partners, such as • Weight management • Blood sugar management/ low glycemic concepts • Digestive health and its positive effects on overall health • Bone health • Dental health • Physical and mental performance Our commitment to science is reflected in continuous investment in research and development and in numerous peer-reviewed research publications.
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BENEO-Institute c/o BENEO GmbH Maximilianstr. 10 68165 Mannheim Germany Phone +49 621 421-150 Fax +49 621 421-160 www.beneo.com
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