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LubSat

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Unravelling Multi scale Oral Lubrication Mechanisms macro to nano A Novel Str...

Unravelling Multi scale Oral Lubrication Mechanisms macro to nano A Novel Strategy to Target Satiety Obesity is a serious form of malnutrition that is known to have substantial morbidity and mortality consequences. Hence, to directly promote weight management, there is an immense need to design satiety-enhancing foods that termin... ver más

31/10/2023

UNIVLEEDS

2M€

Presupuesto del proyecto: 2M€

Líder del proyecto

UNIVERSITY OF LEEDS No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Ver 2 Participantes

Financiación concedida El organismo H2020 notifico la concesión del proyecto el día 2023-10-31

ERC-2017-STG: ERC Starting Grant

I+D

Cerrada hace 8 años

0% 100% 100%

2 Participantes

UNIVLEEDS

1.50M€ | Lider

LASENOR EMUL

961.24K€ | Participante

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Últimas noticias

02-12-2024: AGENCIA-VALENCIANA-D... En las últimas 48 horas el Organismo AGENCIA VALENCIANA D... ha otorgado 1 concesiones

02-12-2024: CDTI En las últimas 48 horas el Organismo CDTI ha otorgado 4 concesiones

01-12-2024: REDES En las últimas 48 horas el Organismo REDES ha otorgado 1337 concesiones

Duración del proyecto: 72 meses Fecha Inicio: 2017-10-16
Fecha Fin: 2023-10-31

Líder del proyecto

UNIVERSITY OF LEEDS

TRL 4-5

Presupuesto del proyecto 2M€

Descripción del proyecto Obesity is a serious form of malnutrition that is known to have substantial morbidity and mortality consequences. Hence, to directly promote weight management, there is an immense need to design satiety-enhancing foods that terminate appetite for longer periods after consumption. Although the concept of satiety cascade was proposed nearly 20 years ago, the changing dynamics of food properties in the oral mucosa remains the greatest source of uncertainty in food design. In particular, our quantitative multi-scale understanding of lubrication of the human salivary film when exposed to stimuli from food biomolecules, which in turn can have significant appetite suppression consequences, remains poorly understood. The key limitation to accurately measure oral lubrication is the lack of tribo-contact surfaces that effectively emulate the oral surfaces (i.e. the soft, slippery mucous-coated human tongue and the upper palate). I intend to address these deficiencies by proposing a whole hierarchy of scales (from human scale down to nanometres). To do so, I will use a unique combination of in vitro and in vivo experimental approaches to quantitatively establish molecular mechanisms of salivary lubrication and its psychological and physiological consequences. In order to determine the true oral lubrication mechanism of food-saliva mixtures, I propose to develop and deploy new instrument based on novel 3D printing coupled with both surface-patterning and unique biochemical functionalization to emulate the surface topologies and chemistries of oral environments at macro-to-nano scales. The ground-breaking nature of the project will be to discover how food-mediated alteration of salivary lubricity will result in enhanced satiety perception for longer periods. This will bring the paradigm shift in thinking that is needed to underpin the creation of the next generation of weight management foods and allow the development of coordinated public health strategies to tackle obesity.

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