Shedding light on human tissue (in vivo) to predict satiation,satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study |
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| Affiliation: | 1. College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;2. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;3. Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India;1. College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China;2. School of Electronic Information and Electrical Engineering, Chengdu University, Chengdu 610100, China;3. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China;1. Center of Innovative and Applied Bioprocessing (CIAB), Knowledge City, Sector-81, Mohali 140306, Punjab, India;2. National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector-81, Mohali 140306, Punjab, India;3. Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology (SSBUICET), Panjab University, Chandigarh 160014, India;1. Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;2. Department of Biochemistry, College of Pure and Applied Science, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;3. Department of Chemical Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;4. Department of Microbiology, College of Pure and Applied Science, Landmark University, P.M.B. 1001 Omu-Aran, Kwara state, Nigeria;5. Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA;1. College of Food, Shenyang Agricultural University, Shenyang 110866, PR China;2. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China;3. College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China;4. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China |
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| Abstract: | The aim of this study was to evaluate the ability of a portable near infrared (NIR) instrument to collect the spectra in vivo of different tissues in healthy individuals and to relate their spectral information with food and energy intake, satiation, and satiety data. In this study, a hand-held NIR instrument was used to collect the spectra of different human tissues (e.g. arm, ear, face, jaw and wrist) with partial least squares (PLS) regression used to relate the NIR data with food and energy intake, satiation, and satiety measured in healthy individuals. The coefficient of determination in cross-validation (R2CV) and the standard error in cross validation (SECV) for the prediction of satiety ranged between 0.58 and 0.62 and 223.3–235.0 total area under the curve (AUC), respectively, depending on the tissue analysed. The PLS cross-validation models based on the NIR spectra collected in both the arm and face tissues gave the best prediction of food intake (R2 CV 0.47–0.51, SECV 110.8-115 g). No workable calibrations were developed for the prediction of satiation, which might be associated with the inherent complexity of this parameter as well as the experimental conditions used to collect the data (e.g. type of tissue analysed). These results demonstrated the potential ability of in vivo NIR spectroscopy to identify tissue differences associated with satiety and food intake in individuals. However, a wider variety of food types, diets, and human subjects (samples) are needed to develop robust relationships between the NIR spectra of a tissue with both satiety and food intake. |
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