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Soluble dietary fiber (Fibersol-2) decreased hunger and increased satiety hormones in humans when ingested with a meal
... The enhancement of fiber content, especially in the form of crude fiber, represents a significant nutritional advantage of cookies enriched with spent coffee grounds (SCGs). Fiber is crucial for supporting gastrointestinal health and may decrease the risk of chronic conditions, including cardiovascular disease and obesity [37,38]. Azuan et al. [29] also observed improvements in ash, fat, and protein content when extracts from SCGs were incorporated into cookies. ...
... The roasting of SCGs enhances bioactive compounds and antioxidants, while SCG oil can effectively replace butter in cookie formulations [33,34,36]. Overall, SCGs' high fiber content and antioxidant properties make them a valuable functional ingredient for improving the nutritional profile of cookies, potentially extending shelf life by reducing moisture and enhancing health benefits, such as improved gastrointestinal health, reduced risk of cardiovascular diseases, and weight management [37,38,40]. The findings indicate that SCGs offer versatile benefits, particularly in gluten-free and low-calorie cookie formulations [7,32,41]. ...
... Both studies provide valuable insights into the chemical properties of SCG-enriched bread, demonstrating improvements in protein, fiber, mineral content, phenolic compounds, and antioxidant capacity [42,44]. SCGs show promise as a functional ingredient, offering potential health benefits such as improved gut health, better glycemic control, and enhanced antioxidant activity [37,38,42]. However, further studies are needed to explore the sensory and consumer acceptability aspects, as well as the long-term health impacts of incorporating SCGs into bakery products. ...
Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the effect of incorporating varying percentages of spent coffee grounds (SCGs) on the quality properties of bakery products and pasta is reviewed. Chemically, SCGs alter protein, fat, fiber, ash, and bioactive compound levels in bakery and pasta products, improving nutritional value and promoting health benefits. The impact of SCGs on the physical characteristics of baked goods depends on factors like SCG concentration and processing methods, which influence product texture and structure. Sensory properties are vital for consumer acceptance. SCGs can add unique flavors and colors to baked goods, but more attention is needed to optimize the SCGs’ incorporation concentration for a better consumer appeal. In conclusion, integrating SCGs into bakery products and pasta offers nutritional enhancement, sustainability, and sensory improvement opportunities. Optimizing product quality allows manufacturers to leverage SCGs’ potential in the food industry.
... Such non-significant results were also seen in some studies on ß-glucans in starchy foods (Bourdon et al. 1999), on resistant starch supplements (Bodinham et al. 2013) or RS-fortified foods (Emilien et al. 2018). For the specific soluble fiber Fibersol-2 no measurements on glycemia or insulinemia were reported (Ye et al. 2015). ...
... In one study, investigating viscous vs. non-viscous ß-glucans, postprandial GLP-1 was found to be 60% lower in the viscous fiber condition (Juvonen et al. 2009). An acute 40% increase in postprandial GLP-1 has been shown solely for high doses of Fibersol-2 dissolved in icetea and compared to placebo icetea in healthy subjects (Ye et al. 2015). Unchanged postprandial GLP-1 secretion after acute fiber interventions was found in studies in healthy subjects, investigating wheat-based resistant starch or dextrin (Rahat-Rozenbloom et al. 2017;Emilien, Hsu, and Hollis 2017), ß-glucans (Ames et al. 2015;Zaremba et al. 2018) and grain products enriched with ß-glucans or resistant starch (Juntunen et al. 2002;Gentile et al. 2015;Belobrajdic et al. 2019). ...
... Acute reduction of GIP stimulation of similar magnitude was also reported in a trial with T2DM patients investigating the effect of resistant starch (MacNeil et al. 2013). FiberSol-2 and resistant starch did not have an impact on postprandial GIP levels in two other studies with healthy subjects (Ye et al. 2015;Belobrajdic et al. 2019). Also, ß-glucan-enriched bread did not induce significantly different postprandial GIP levels compared to white wheat or arabinoxylan-fortified bread, when tested in patients with metabolic syndrome (Hartvigsen et al. 2014). ...
According to cohort studies, cereal fiber, and whole-grain products might decrease risk for type 2 diabetes (T2DM), inflammatory processes, cancer, and cardiovascular diseases. These associations, mainly affect insoluble, but not soluble cereal fiber. In intervention studies, soluble fiber elicit anti-hyperglycemic and anti-inflammatory short-term effects, partially explained by fermentation to short-chain fatty acids, which acutely counteract insulin resistance and inflammation. ß-glucans lower cholesterol levels and possibly reduce liver fat. Long-term benefits are not yet shown, maybe caused by T2DM heterogeneity, as insulin resistance and fatty liver disease – the glycometabolic points of action of soluble cereal fiber – are not present in every patient. Thus, only some patients might be susceptive to fiber. Also, incretin action in response to fiber could be a relevant factor for variable effects. Thus, this review aims to summarize the current knowledge from human studies on the impact of soluble cereal fiber on glycometabolic gastrointestinal hormones. Effects on GLP-1 appear to be highly contradictory, while these fibers might lower GIP and ghrelin, and increase PYY and CCK. Even though previous results of specific trials support a glycometabolic benefit of soluble fiber, larger acute, and long-term mechanistic studies are needed in order to corroborate the results.
... Due to its nonviscous texture, neutral flavor, and lack of color, TRM is considered a functional ingredient in various healthy food products [3]. Studies reported that incorporating resistant starch into food and beverages improved glycemic response [4], insulin sensitivity [5], triglyceride reduction [6], weight control [7], and appetite regulation [8]. In a previous study, 50 g of TRM significantly reduced the peak of postprandial blood glucose among healthy individuals when compared to 50 g of digestible tapioca maltodextrin (TM) and 50 g of glucose by 18% and 23%, respectively [9]. ...
... Resistant maltodextrin has been reported to prolong satiety in human [7,8,37,38]. The SCFAs resulting from fermentation of RM stimulates the release of gut hormones such as GLP-1 and peptide YY (PYY) that promotes satiety [8]. ...
... Resistant maltodextrin has been reported to prolong satiety in human [7,8,37,38]. The SCFAs resulting from fermentation of RM stimulates the release of gut hormones such as GLP-1 and peptide YY (PYY) that promotes satiety [8]. In contrast, this effect was not observed in this study as no significant differences in hunger, satiety, desire to eat, and prospective food consumption were found in all ONS formulas. ...
Tapioca resistant maltodextrin (TRM) is a novel non-viscous soluble resistant starch that can be utilized in oral nutrition supplements (ONS). This study aims to evaluate acute and long-term metabolic responses and the safe use of ONS containing TRM. This study comprised of two phases: In Phase I, a randomized-cross over control study involving 17 healthy adults was conducted to evaluate three ONS formulations: original (tapioca maltodextrin), TRM15 (15% TRM replacement), and TRM30 (30% TRM replacement). Plasma glucose, serum insulin, and subjective appetite were evaluated postprandially over 180 min. In Phase II, 22 participants consumed one serving/day of ONS for 12 weeks. Blood glucose, insulin, lipid profile, and body composition were evaluated. Gastrointestinal tolerability was evaluated in both the acute and long-term period. During phase I, TRM30 decreased in area under the curve of serum insulin by 33.12%, compared to the original formula (2320.71 ± 570.76 uIU × min/mL vs. 3470.12 ± 531.87 uIU × min/mL, p = 0.043). In Phase II, 12-week TRM30 supplementation decreased HbA1C in participants (from 5.5 ± 0.07% to 5.2 ± 0.07%, p < 0.001), without any significant effect on fasting glucose, insulin, lipid profile, and body composition. The ONS was well-tolerated in both studies. TRM is therefore, a beneficial functional fiber for various food industries.
... This process occurs at 140 to 160°C, with the addition of acids/enzymes, breaking the aÀ1,4 and aÀ1,6 glycosidic linkages and generating new aldehyde groups that will be bound to -OH groups of glucose at random positions (Jochym and Nebesny, 2017;Astina and Sapwarobol, 2020). A recent study by Ye et al. (2015) demonstrated that 10 g Fibersol-2 with a meal stimulated production of satiety hormones and enhanced satiety (Ye et al., 2015). ...
... This process occurs at 140 to 160°C, with the addition of acids/enzymes, breaking the aÀ1,4 and aÀ1,6 glycosidic linkages and generating new aldehyde groups that will be bound to -OH groups of glucose at random positions (Jochym and Nebesny, 2017;Astina and Sapwarobol, 2020). A recent study by Ye et al. (2015) demonstrated that 10 g Fibersol-2 with a meal stimulated production of satiety hormones and enhanced satiety (Ye et al., 2015). ...
... In this study, two different dietary fibers were used, namely, maltodextrin and polydextrose. Maltodextrin (Fibersol-2V R Archer Daniels Midland/ Matsutani Corp, Korea) (Nakamura et al., 2009) and polydextrose (Litesse-TwoV R Danisco Sweeteners Ltd, USA) (Ye et al., 2015) were gifted by the cited firms through their distributor (Rotel _ Istanbul, Turkey) in Turkey. ...
Purpose
Previous studies have reported that dietary fibers such as polydextrose and maltodextrin can reduce food intake; however, the studies on the differences of this effect are insufficient. The purpose of this paper is to compare the effects of dietary fibers maltodextrin and polydextrose on alterations of short-term satiety, energy intake and postprandial blood glucose in healthy females.
Design/methodology/approach
This study was designed as a randomized, crossover and double blind research. For this purpose, 21 healthy females consumed a milkshake containing 0 g (control), 15 g polydextrose (PDX) and 15 g maltodextrin (MDX), and an ad libitum lunch meal was served 150 min later. Subjective appetite scores (hunger, satiety, prospective food consumption and desire to eat) were measured using a visual analog scale. Appetite scores and blood glucose were measured before preload and once per 15 min after milkshake consumption.
Findings
Visual analog scale scores showed that PDX had an improved effect on satiety and hunger feelings. Compared to the control, dietary fiber increased the Area Under Curve (AUC) scores of satiety ( p < 0.001) and decreased the AUC scores of hunger ( p < 0.001), prospective food consumption ( p < 0.001) and desire to eat ( p < 0.001). Energy intake during ad libitum meal was significantly lower in PDX (Control: 862 (54.3) Kcal versus PDX: 679 (35.4) Kcal and MDX: 780 (49.3) Kcal. Moreover, the blood glucose levels were significantly lower in MDX.
Originality/value
This study conducted with healthy females demonstrated that PDX was more effective in inducing satiety during subsequent food intake, and that postprandial blood glucose were within more healthy levels in MDX.
... Additionally, RMD is promising as a therapeutic agent against obesity and for maintaining body weight. Several studies have reported that RMD stimulates the release of gut hormones, such as peptide YY (PYY) and glucagon-like peptide-1 (GLP-1), which promote satiety (10)(11)(12) . Fermentation of RMD by gut microbiota in the colon produces SCFA, including acetate, propionate and butyrate. ...
... The effect of non-viscous dietary fibre, including RMD, on hunger and satiety has been inconsistent. Ye et al. (12) found significant effects of 10 g of maize starch RMD on delaying hunger and increasing satiety over 1⋅5-2 h following meal consumption. In addition, 10 g of maize starch RMD was also found to increase plasma GLP-1 and PYY from the first hour following consumption (12) . ...
... Ye et al. (12) found significant effects of 10 g of maize starch RMD on delaying hunger and increasing satiety over 1⋅5-2 h following meal consumption. In addition, 10 g of maize starch RMD was also found to increase plasma GLP-1 and PYY from the first hour following consumption (12) . Fermentation of RMD by gut bacteria in the colon produces SCFA, including acetate, propionate, and butyrate, which stimulates satiety hormones (e.g. ...
Resistant maltodextrin (RMD) from various sources of starch has been extensively studied. However, studies which reported the effects of tapioca RMD (TRM) on glucose and insulin response are lacking. This study investigated the effect of TRM on postprandial plasma glucose and serum insulin in healthy subjects. Additionally, satiety and gastrointestinal tolerability were also evaluated. Sixteen healthy participants received five different treatments on five separate days. Participants received 50 g of either: glucose (GL), tapioca maltodextrin (TM), TRM, MIX15% (7⋅5 g TRM + 42⋅5 g TM) or MIX50% (25 g TRM + 25 g TM). Plasma glucose, serum insulin and subjective appetite responses were measured postprandially over 180 min. Gastrointestinal symptoms were evaluated by questionnaire before and after each test day. Results showed that at 30 min after treatment drinks, plasma glucose after TRM was significantly lowest (104⋅60 ( sem 2⋅63 mg/dl) than after GL (135⋅87 ( sem 4⋅88) mg/dl; P <0⋅001), TM (127⋅93 ( sem 4⋅05) mg/dl; P = 0⋅001), MIX15% (124⋅67 ( sem 5⋅73) mg/dl; P = 0⋅039) and MIX50% (129⋅33 ( sem 5⋅23) mg/dl; P = 0⋅003) (1 mg/dl = 0⋅0555 mmol/l). In addition, TRM also significantly reduced serum insulin (13⋅01 ( sem 2⋅12) μIU/ml) compared with GL (47⋅90 ( sem 11⋅93) μIU/ml; P = 0⋅013), TM (52⋅96 ( sem 17⋅68) μIU/ml; P = 0⋅002) and MIX50% (33⋅16 ( sem 4⋅99) μIU/ml; P = 0⋅008). However, there were no significant differences in subjective appetite between treatments ( P > 0⋅05). A single high dose of TRM (50 g) caused flatulence ( P < 0⋅05). Tapioca resistant maltodextrin has low digestibility in the small intestine and, therefore, reduced incremental plasma glucose and serum insulin, without affecting satiety in healthy subjects over 180 min. Gastrointestinal tolerability of TRM should be considered when consumed in high doses.
... Substances such as inulin, fructo-oligosaccharides, gluco-oligosaccharides, lactulose, isomalto-oligosaccharides, or lactosucrose have been widely studied because of their prebiotic activity [3,4]. However, resistant maltodextrin (RMD), which is a corn-based non-digestible fiber [5], is gaining popularity in recent times because of its positive implications in human health [6][7][8][9]. ...
... Increasing RMD concentrations (2.5, 5, and 7.5%) were mixed into OJP and OJWP samples. Thus, for a final beverage portion of 200 mL, 5, 10, or 15 g of RMD respectively would be ingested, enough to display functional effects according to other studies [6][7][8][9]. Control samples without RMD addition (OJP0 and OJWP0) were also prepared, and they complied with the European Fruit Juice Association orange juice guidelines (AIJN), so no adulteration or deviation occurred during the juice extraction. ...
Although the beneficial health effects of prebiotics have been demonstrated in numerous research papers, its incorporation into daily food remains unfamiliar to consumers. This work evaluates the resistant maltodextrin (RMD) addition in the sensory attributes of pasteurized orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition moderately improved almost all sensory attributes evaluated by panellists. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis while RMD addition did not exercised any effect. The aroma volatile compounds were also analysed. Pulp-added samples marked higher alcohol and aldehydes quantity, whereas pulp-free samples registered higher terpenes and terpenoids values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compounds quantifications, playing the orange pulp presence a much more decisive role. A correlation analysis was also performed to relate instrumental and sensorial determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.
... The authors suggested that the low dose of fiber (5.2 g) was the reason of the absence of fiber effect on satiety hormones. In agreement with this, Ye et al. showed that while 10 g soluble dietary fiber reduced hunger, increased satiety, and increased plasma levels of PYY and GLP-1, 5 g of the same treatment did not cause such increase in the satiety hormones nor did it affected appetite sensations (Ye et al. 2015). Again no change in ghrelin, CCK, and GIP was observed. ...
... Also, Beck and colleagues found that a β-glucan dose of 2.2 g is able to affect appetite feelings and a dose of 3.8 g is capable of inducing CCK ). Since both groups of Santaliestra-Pasías et al. (2015) and Ye et al. (2015) used 5-5.2 g fiber, the low dose could not be the reason for the lack of fiber effect on satiety and/or satiety hormones in their studies. ...
Dietary fibers prevent obesity through reduction of hunger and prolongation of satiety. A number of mechanical and endocrine signals from gastrointestinal tract are stimulated by fibers and their fermentation products, reach regions of brain involved in the regulation of appetite, and ultimately reduce food intake. Gastric distention, delayed gastric emptying, prevention of hypoglycemic, increased amounts of unabsorbed nutrients reaching to the ileum, and stimulation of enteroendocrine cells for secretion of cholecystokinin, glucagon-like peptide-1 (GLP-1), and peptide YY are among mechanisms of fibers in decreasing hunger and prolongation of satiety. Fermentation of fibers produces short-chain fatty acids that also stimulates enteroendocrine cells to secrete GLP-1 and PYY. Randomized controlled trials have shown reductions in energy intake and body weight along with increased satiation and reduced hunger following consumption of fibers. Prospective cohort studies have confirmed these results but the extent of weight loss in some studies has been small. Controversies exist between studies particularly for the effect of fibers on the gastrointestinal hormones, subsequent food intake, and the resultant weight loss. More studies are needed before a clear conclusion can be drawn especially for the effect of fibers on appetite-related hormones and weight loss.
... Up to now, RMD has shown to exert a wide variety of positive health effects. For example, the intake of 10 grams of RMD with a meal stimulated the production of satiety hormones, hence decreasing hunger (Ye et al., 2015). In a meta-analysis of randomized controlled trials, RMD consumption attenuated the insulin and triacylglycerol response to meal, being this effect stronger for RMD in drinks than in solid foods (Livesey and Tagami, 2009). ...
... Increasing RMD concentrations (2.5, 5, and 7.5%) were mixed into both OJP and OJWP samples. Thus, for a finished beverage portion of 200 mL, 5, 10, or 15 g of RMD would be ingested, enough to display functional effects according to other studies (Livesey and Tagami, 2009;Ye et al., 2015). Control samples without RMD addition (OJP0 and OJWP0) were also prepared, and they complied with the European Fruit Juice Association orange juice guidelines (AIJN), so no adulteration or deviation occurred during the juice extraction. ...
Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pasteurisation to orange juice to analyse its potential protective effect on the health-related bioactive compounds of pasteurised orange juice throughout its storage time. Samples were characterised in terms of basic physico-chemical properties and bioactive compounds at the beginning of the storage. Higher concentrations of RMD proved to better preserve the bioactive compounds of orange juice, thus obtaining a higher antioxidant capacity (AC). Stability of all samples was determined by measuring the same parameters at days 0, 15, 45, 75, 105, 136 and 170 of storage. °Brix and pH were very stable in all samples along storage, while all bioactive compouds had negative variations. However, RMD addition slightly improved ascorbic acid, vitamin C, total phenols, and total carotenoids retention, improving then its AC. This effect was greater in the 5% RMD-added samples. All bioactive compounds showed a positive Pearson's correlation coefficient with AC. Colour variations were also measured at days 105 and 170. All samples had a positive variation of all colour parameters, being this clearer at day 170. This work enlights the potential functionality of RMD to better preserve the health-related compounds of pasteurised orange juice.
... However, using RMD in food products is not limited to its potential prebiotic effect. For instance, in another double blind, randomised controlled crossover study, RMD demonstrated short-term decreased hunger and increased satiety hormones when ingested with a meal [6]. In addition, according to a systematic review of randomised placebo-controlled trials, the functional effect of RMD seems to be more effective in liquid foods rather than solid foods [7], so its use in beverages could be beneficial. ...
... Increasing RMD concentrations were mixed and stirred (200 rpm, 15 min) into both OJP and OJWP samples. Thus, for a finished beverage portion of 200 g, either 5, 10, or 15 g of RMD would be ingested, enough to display functional effects according to other studies [5][6][7]. Control samples without RMD addition (OJP0 and OJWP0) were also prepared, and they complied with the European Fruit Juice Association (AIJN) orange juice guidelines [19], so no adulteration or deviation occurred during the juice extraction. ...
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.
... This ingredient has interesting technological properties for developing gluten-free products. In addition, Fibersol ® stimulates the production of satiety hormones, thereby improving feelings of fullness/satiety in humans [17,18]. ...
The incorporation of pulse flour into gluten-free extruded snacks based on cereals improves the functional properties as well as the nutritional value of these types of products. The aim of this study was to investigate the changes induced by the extrusion process on the functional properties in terms of the concentration of total phenolic compounds (TPC), phenolic families (hydroxybenzoic acids, hydroxycinnamic acids, and flavonols), and non-nutritional factors (inositol phosphates and trypsin inhibitors) of extruded snack-type products developed from novel formulations based on rice-chickpea flours and fortified with different percentages of Fibersol® and passion-fruit-skin flour. The in vitro antioxidant activity of the studied formulations was evaluated to explore their potential for developing sustainable snack-type products with added functional value. The results demonstrated that extrusion treatment caused a statistically significant (p < 0.05) decrease (12–30%) in TPC. Despite this reduction, the extruded formulations preserve an interesting content of these compounds, with hydroxybenzoic acids being the majority in the analyzed formulations. The extrusion process maintained or decreased the content of phytate and total inositol phosphates in samples fortified with passion fruit and Fibersol®. A significant reduction (p < 0.05) of trypsin inhibitor activity (between 86.7% and 95.8%) was observed when comparing extruded samples to their raw counterpart. The antioxidant activity in vitro of the formulations was assessed. The results obtained by the Folin–Ciocalteu method indicated that extrusion caused a decrease in the antioxidant activity of 50% of the analyzed samples, while in the others, no changes were observed. DPPH and FRAP assays tended to demonstrate an increase in antioxidant activity. In general, the highest values were obtained by applying the DPPH method. Additionally, the effects of the ingredients used for fortifying the formulations were investigated. The results highlighted the complexity of the analyzed formulations, revealing that their composition is influenced not only by the presence of Fibersol® and passion fruit but also by the interaction between these two ingredients.
... Moreover, although childhood obesity rates have historically been lower compared to adults, in many countries, the escalation of childhood obesity has exceeded the rate of increase observed in adults [4]. Dietary fibre intake is inversely associated with obesity, while higher consumption is often linked to reduced weight gain, improved satiety and lipid metabolism, and prebiotic effects [5][6][7][8]. However, despite the benefits of dietary fibre intake, such as obesity prevention or stimulation of the growth of beneficial intestinal microbiota, its intake is still below the recommended intake levels [9]. ...
Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there is an increasing interest in the search for new products rich in dietary fibre. One of the sources of dietary fibre may be resistant dextrins obtained as a result of dextrinization of starch. In this study, soluble dextrin fibre (SDexF) was prepared by heating potato starch in the presence of hydrochloric and citric acids on a semi-industrial scale in the prototype dextriniser. The aim of the study was the optimisation of the preparation of SDexF on a semi-industrial scale and the physicochemical characterisation of the obtained product. Also, the molecular structure of the prepared product was analysed by using SEM and FTIR. The semi-industrial production of SDexF was successfully implemented, achieving approximately 100 times higher product quantities in one process cycle. SDexF was characterised by over 30% total dietary fibre (TDF) content, almost 100% water solubility, low viscosity and no retrogradation tendency. The physicochemical and functional properties of the obtained product indicate the possibility of implementing SDexF to enrich food products.
... 90 % of ERMs reach the large intestine and 50 % are fermented (41), they have been shown to function as prebiotics and can increase the production of short--chain fatty acids (30). In addition, there are reports that justify their use for satiety (42), mass control (13) and control of blood sugar levels (40). All this allows us to theorize that the ERM from makal obtained in this study could be associated with positive metabolic profiles when used as a functional food ingredient. ...
Research background
Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal (Xanthosoma yucatanense) tubers.
Experimental approach
Pyrodextrinization and complementary hydrolysis were conducted using factorial designs. For pyrodextrinization, factors and their levels were (m(starch):V(HCl))=80:1 and 160:1 (c(HCl)=2.2 M), temperature 90 and 110 °C and reaction time 1 and 3 h, and for CH, α-amylase per pyrodextrin volume fractions 0.5 and 1 µL/mL and reaction time 10 and 30 min. The physicochemical profile included determination of resistant starch content, estimation of color change (ΔE), microscopy and determination of dextrose equivalents (DE).
Results and conclusions
According to the factorial design, the best treatment conditions for pyrodextrinization were: (m(starch):V(HCl))=160:1, 90 °C and 3 h, since they resulted in the highest resistant starch content (84.73 %) and the lowest ΔE (3.742). Due to the low DE (13.89 %), increased amount of resistant starch (90.73 %) and low ΔE (4.24) in the resulting ERM, complementary hydrolysis with α-amylase per pyrodextrin volume fraction 0.5 µL/mL and hydrolysis time 10 min was selected as the best treatment.
Novelty and scientific contribution
The results show that the pyrodextrins and ERM obtained from makal can be used as ingredients for the development of functional foods, due to their high content of indigestible material and low degree of browning.
... Substances such as inulin, fructo-oligosaccharides, gluco-oligosaccharides, lactulose, isomalto-oligosaccharides, or lactosucrose have been widely studied because of their prebiotic activity and their effects on human health [3,4]. In addition, resistant maltodextrin (RMD), which is a corn-based non-digestible fibre [5], is currently gaining popularity in clinical settings [6][7][8][9]. ...
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists’ rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.
... RD is approved by the US Food and Drug Administration (FDA), is generally recognized as a safe (GRAS) material and is widely used in the food industry. Fibersol-2 is a commercially available RD that is generally recognized as safe by the FDA as maltodextrin and a patented RD produced from corn starch by pyrolysis and enzymatic treatment (acid thermal treatment) with random 1,2-, 1,3-α or β glucose linkages [28]. ...
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hy-drolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystal-lization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
... The first questionnaire (t0) was filled out within 5 min before the subjects started to eat, followed by every 15 min from the first bite up to one hour and every 30 min thereafter up to 3.5 h; the time points were designated as t0, t15, t30, t45, t60, t90, t120, t150, t180, and t210. Overall Appetite Suppression Score (OASS) = [Satiety score + Fullness score + (100 − Hunger score) + (100 − Prospective food consumption score)] [30,31]. ...
Background: Dietary fiber plays a potential role in regulating energy intake and stabilizing postprandial blood glucose levels. Soluble dietary fiber has become an important entry point for nutritional research on the regulation of satiety. Methods: this was a double-blind, randomized cross-over trial enrolling 12 healthy subjects to compare the effects of RPG (R+PolyGly) dietary fiber products (bread, powder, and capsule) and pectin administered with a standard meal on satiety, blood glucose, and serum insulin level. Results: Adding 3.8% RPG dietary fiber to bread significantly increased the volume, water content, hardness, and chewiness of bread compared to 3.8% pectin bread and white bread and significantly improved the sensory quality of bread. RPG bread had better appetite suppression effects at some time points than the other two groups and the best postprandial blood glucose lowering effects among the three groups. Administration of RPG capsules containing 5.6 g of RPG dietary fiber with meals improved satiety and reduced hunger compared to 6 g of RPG powder and 6 g of pectin, which had the greatest effect on suppressing appetite and reducing prospective food consumption. The peak level of serum glucagon-like peptide-1 (GLP-1) in the RPG capsule group (578.17 ± 19.93 pg/mL) was significantly higher than that in other groups at 0 min and 30 min after eating. RPG powder had the best effect in reducing postprandial blood glucose and increasing serum insulin levels; the total area under the curve (AUC) of serum insulin with RPG powder was higher than other groups (5960 ± 252.46 μU min/mL). Conclusion: RPG dietary fiber products can improve the sensory properties of food, reduce postprandial blood glucose, and enhance satiety, especially in capsule and powder forms. Further research on the physiological effects of RPG dietary fiber is required to facilitate its use as a functional ingredient in food products.
... Consumption of dietary fiber can also trigger a satiety effect by stimulating the release of hormones such as cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1). The CCK hormone regulates satiety and the absorption and metabolism of nutrients (Burton-Freeman et al, 2002) while GLP-1 controls insulin and glucagon secretion, which is related to response and blood glucose levels (Ye et al., 2015). Bread has antioxidant activity that increases with the increasing concentration of parchment flour added (Table 2). ...
Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour. Key words: Parchment; bread; dietary fiber; antioxidant activity; functional food.
... Furthermore, soluble fiber consumption has been shown to modulate the secretion of gastrointestinal (GI) hormones involved in appetite regulation [58]. Several studies have demonstrated that consumption of soluble fiber, typically in doses exceeding 5 g, increases the production of satiety-regulating GI hormones such as glucagonlike peptide 1 (GLP-1) and Peptide YY (PYY) [59][60][61]. ...
Background/Aim: In recent years, there has been an increase in the prevalence of obesity and its complications, along with a growing awareness of healthy nutrition. As a result, consumers are seeking to incorporate more functional foods into their diets. Chia and flax seeds have gained popularity due to their soluble fiber and antioxidant capacity. This study aims to compare the effects of consuming cakes made with the addition of chia and flax seeds on blood glucose and insulin levels, as well as evaluate their impact on post-consumption satiety response in individuals. Methods: This randomized, double-blind, self-controlled experimental study involved 12 volunteers (19–64 years old) who were free from acute or chronic diseases. The participants had a body mass index (BMI) value between 18.5 and 24.9 kg/m2 and a Beck Depression Inventory score of 8 or below. The study investigated the effects of standard and test cakes containing 50 g of digestible carbohydrates, including chia-added cake, flaxseed-added cake, and chia+flaxseed-added cake. Postprandial blood sugar, insulin, and subjective satiety responses were assessed. A standard nutrition program (diet: 60% carbohydrates, 20% protein, 30% fat) was implemented at least one week before the study, and participants were asked to maintain 24-h food consumption records the day before the test days. Throughout the study period, individuals were instructed to avoid caffeine, medication, nutritional supplements, and heavy physical activity. Cake consumption sessions were conducted at the research center, with participants visiting four times in total, with at least 1-week intervals. Fasting for 10–12 h prior to each visit, saturation responses were measured using a visual analog scale at 0, 15, 30, 60, 90, 120, and 180 min. Blood samples were also collected to assess blood glucose and insulin levels. Results: The study revealed that cakes containing chia and flaxseeds, compared to the standard cake, as well as flaxseed-added cake compared to chia-added cake, resulted in higher plasma glucose under-curve values and saturation responses and lower hunger responses (P=0.038, P=0.016, P=0.004, respectively). Conclusion: The findings indicate that both chia and flax seeds impact glycemic control and the sensation of satiety, with flaxseed exhibiting greater effectiveness than chia.
... FS-2 also has many good processing characteristics, such as low viscosity, water solubility, acid stability, freeze/thaw stability, and heat stability, making it suitable for use in products such as juices, sauces, puddings, and drinks. Several studies have reported that FS-2 has the following beneficial effects: improves intestinal regularity [20], moderates postprandial blood glucose levels [21], lowers serum cholesterol and triglyceride levels [22], and regulates satiety and hunger hormones to enhance satiety after a meal [23]. Therefore, it is important to explore the use of FS-2 as a carrier to make blanched and centrifuged broths into instant drinks with health benefits. ...
In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88–19.21%), fat (0.01–0.23%), ash (12.89–13.50%), carbohydrate (67.28–70.00%), sugars and polyols (40.55–45.68%), free amino acids (6.58–6.69%), 5′-nucleotides (0.98–1.47%), and bioactive components, especially polysaccharides (4.53–7.45%), ergothioneine (both 0.19%), and total phenols (0.15–0.36%). The equivalent umami concentration of BB was 2.77-fold higher than that of the CB. Both BB and CB showed compositions and essential minerals that are rich in taste. Using a nine-point hedonic test, it was found that the solid contents of BB and CB in the instant drink affected the consumer’s preference. The flavor and overall preference of instant drinks with 2.5% BB or CB were the best amongst consumers. Overall, the BB and CB were rich in nutrients and bioactive and taste components and could be developed as a functional food in the form of a drink.
... The presence of highly soluble fiber in the diabetes-specific ONS used in this study may also have played a role in improving blood glucose levels. ONS contains non-digestible maltodextrin (soluble fiber) [30] and soybean fiber (soluble and insoluble fiber) [31], and the proportions of soluble and insoluble fibers accounts for 80% and 20%, respectively. Soluble fibers lowers blood glucose by delaying the digestion and absorption of glucose [22], whereas insoluble fibers prevents constipation [32]. ...
Background/objectives:
Diabetes-specific oral nutritional supplements (ONS) have anti-hyperglycemic effects, while D-allulose exerts anti-diabetic and anti-obesity effects. In this study, we investigated the efficacy and safety of diabetes-specific ONS, including allulose, on glycemic and weight changes in overweight or obese patients with type 2 diabetes mellitus (T2DM).
Subjects/methods:
A single-arm, historical-control pilot clinical trial was conducted on 26 overweight or obese patients with T2DM (age range: 30-70 yrs). The participants were administered 2 packs of diabetes-specific ONS, including allulose (200 kcal/200 mL), every morning for 8 weeks. The glycemic profiles, obesity-related parameters, and lipid profiles were assessed to evaluate the efficacy of ONS.
Results:
After 8 weeks, fasting blood glucose (FBG) level significantly decreased from 139.00 ± 29.66 mg/dL to 126.08 ± 32.00 mg/dL (P = 0.007) and glycosylated hemoglobin (HbA1c) improved (7.23 ± 0.82% vs. 7.03 ± 0.69%, P = 0.041). Moreover, the fasting insulin (δ: -1.81 ± 3.61 μU/mL, P = 0.017) and homeostasis model assessment for insulin resistance (HOMA-IR) (δ: -0.87 ± 1.57, P = 0.009) levels decreased at 8 weeks, and body weight significantly decreased from 67.20 ± 8.29 kg to 66.43 ± 8.12 kg (P = 0.008). Body mass index (BMI) also decreased in accordance with this (from 25.59 ± 1.82 kg/m2 to 25.30 ± 1.86 kg/m2, P = 0.009), as did waist circumference (δ: -1.31 ± 2.04 cm, P = 0.003).
Conclusions:
The consumption of diabetes-specific ONS with allulose in overweight or obese patients with T2DM improved glycemic profiles, such as FBG, HbA1c, and HOMA-IR, and reduced body weight and BMI.
... Melanoidin dalam ampas kopi juga memiliki aktivitas antioksidan (Choi dan Koh, 2017). Ampas kopi juga mengandung serat, dimana serat membantu menjaga kesehatan saluran pencernaan (Ye et al., 2015). Serat juga membantu mengurangi risiko penyakit kardiovaskular dan obesitas (Figuerola et al., 2005). ...
Ekstraksi kopi akan menghasilkan residu yang dikenal sebagai ampas kopi. Ampas kopi umumnya dibuang dan terdekomposisi oleh mikroorganisme sehingga menghasilkan metana (CH4) dan dinitrogen oksida (N2O). Ampas kopi yang tersisa setelah ekstraksi masih dapat dimanfaatkan karena memiliki kandungan senyawa bioaktif seperti antioksidan dan serat pangan. Tujuan dari penelitian ini adalah mendapatkan jenis dan konsentrasi ampas kopi untuk menghasilkan muffin dengan karakteristik fisik, kimia, dan organoleptik terbaik serta meningkatkan nilai fungsional muffin. Metode yang digunakan adalah Rancangan Acak Kelompok Tersarang dengan dua faktor yaitu jenis ampas kopi dan konsentrasi yang tersarang dalam jenis ampas kopi. Data dianalisis dengan ANOVA dilanjutkan uji lanjut BNT atau BNJ dengan taraf kepercayaan 95%. Jenis ampas kopi berpengaruh nyata (α<0,05) terhadap karakteristik seperti kadar air, kadar abu, volume pengembangan, densitas, porositas, kohesivitas, warna (L*, a*, b*) crumb dan crust. Konsentrasi ampas kopi yang tersarang dalam jenis ampas kopi berpengaruh nyata (α<0,05) dan positif terhadap kadar abu, densitas, kekerasan, warna (L* dan a*) crumb dan crust, serta warna pada pengujian organoleptik. Sementara konsentrasi berpengaruh nyata (α<0,05) dan negatif pada kadar air, volume pengembangan, baking loss, porositas, warna (b*) crumb dan crust, serta tekstur, rasa, dan after taste pada pengujian organoleptik.
... The powder formulation may provide an advantage over the RTD formulation in a greater choice of use which may in turn accommodate taste preferences. In addition, future work can evaluate the possible metabolic effects of the soluble fiber carrier (32,33,39). ...
Objective: Growing interest in the metabolic state of ketosis has driven development of exogenous ketone products to induce ketosis without dietary changes. Bis hexanoyl (R)-1,3-butanediol (BH-BD) is a novel ketone ester which, when consumed, increases blood beta-hydroxybutyrate (BHB) concentrations. BH-BD is formulated as a powder or ready-to-drink (RTD) beverage; the relative efficacy of these formulations is unknown, but hypothesized to be equivalent.
Methods: This randomized, observer-blinded, controlled, crossover decentralized study in healthy adults (n = 15, mean age = 33.7 years, mean BMI = 23.6 kg/m²) aimed to elucidate blood BHB and glucose concentrations before and 15, 30, 45, 60, 90 and 120 minutes following two serving sizes of reconstituted BH-BD powder (POW 25 g, POW 12.5 g), compared to a RTD BH-BD beverage (RTD 12.5 g), and a non-ketogenic control, all taken with a standard meal.
Results: All BH-BD products were well tolerated and increased BHB, inducing nutritional ketosis (BHB ≥0.5 mM) after ∼15 minutes, relative to the control. BHB remained elevated 2 h post-consumption. The control did not increase BHB. Ketosis was dose responsive; peak BHB concentration and area under the curve (AUC) were two-fold greater with POW 25 g compared to POW 12.5 g and RTD 12.5 g. There were no differences in peak BHB and AUC between matched powder and RTD formulas. Blood glucose increased in all conditions following the meal but there were neither significant differences in lowest observed concentrations, nor consistent differences at each time point between conditions. These results demonstrate that both powdered and RTD BH-BD formulations similarly induce ketosis with no differences in glucose concentrations in healthy adults.
... Thus, the addition of RMD to the diet as a bioactive component of the functional food SFG is an effective way to increase gut microbiota and aid in glycemic control and possibly weight control. Fibersol-2 TM , which is also an RMD from corn fiber, has been reported to decrease hunger and energy intake, and increase satiety hormones in humans when ingested with a meal [39]. Additionally, RMD from tapioca starch has been shown to have benefits on glycemic control by reducing incremental plasma glucose and serum insulin in health human subjects [40]. ...
Steady-fiber granule (SFG) is a mixture containing maltodextrin, white kidney bean extract, mulberry leaf extract, and niacin-bound chromium complex. These active ingredients have been shown to be associated with improving either hyperglycemia or hyperlipidemia. This study was undertaken to evaluate the potential of SFG in the regulation of blood glucose homeostasis under obese diabetic conditions. Accordingly, db/db mice (8 weeks old) were administered with SFG at doses of 1.025, 2.05, or 5.125 g/kg BW daily via oral gavage for 4 weeks. No body weight loss was observed after SFG supplementation at all three doses during the experimental period. Supplementation of SFG at 2.05 g/kg BW decreased fasting blood glucose, blood fructosamine, and HbA1c levels in db/db mice. Insulin sensitivity was also improved, as indicated by HOMA-IR assessment and oral glucose tolerance test, although the fasting insulin levels were no different in db/db mice with or without SFG supplementation. Meanwhile, the plasma levels of triglyceride were reduced by SFG at all three doses. These findings suggest that SFG improves glycemic control and insulin sensitivity in db/db mice and can be available as an option for functional foods to aid in management of type 2 diabetes mellitus in daily life.
... Isomaltulose rather than the same amount of sucrose [17], and maltitol in low glycemic index food has been reported to increase GLP-1 AUC [18]. The novel LGI breakfast contains 3.55 g of Fibersol-2, a soluble dietary fiber can also increase plasma GLP-1 and PYY levels and slow hunger as shown by Zhong Ye et al [19]. From the above mentioned, the novel LGI contains more satiating components than SB. ...
... Prior research has shown that the levels of ghrelin, one of the metabolites associated with hunger, are associated with higher HPA axis reactivity [35]. Consumption of soluble fiber has also been shown to reduce the biomarkers and self-reported rating of hunger [36]. Therefore, it is possible that after consuming 16.0 g of soluble fiber during the LS condition [29], the participants' HPA axes were less reactive to psychological and physical demands compared to the day when they were exposed to the HS condition. ...
Background: Whether affective states acutely predict the hypothalamic–pituitary–adrenal (HPA) axis activities and whether energy balance-related behaviors moderate the affect–HPA axis relationship in obese youths are not well-understood. Methods: 87 mostly obese (94.3% obese) minority adolescents (mean: 16.3 ± 1.2 years old; 56.8% Latino and 43.2% African American) participated in a randomized crossover trial in an observation laboratory, where they received either high-sugar/low-fiber (HSLF) or low-sugar/high-fiber (LSHF) meals first and then crossed over in the next visit 2–4 weeks later. During each visit, they rated five affective states and provided a saliva sample every 30 min for the first 5 h and wore a waist-worn accelerometer. The association between the affect ratings and cortisol levels in the subsequent 30 min and the moderation effect of energy balance-related behavior were examined using multilevel models. Results: Within-person negative affect (β = 0.02, p = 0.0343) and feeling of panic (β = 0.007, p = 0.004) were acutely related to the subsequent cortisol level only during the HSLF condition. The time spent in moderate-to-vigorous physical activity did not moderate the acute relationship between affect and the subsequent cortisol level. Conclusions: Negative affect could be acutely related to heightened HPA axis activities in youths, but only when they were exposed to meals with high sugar and low fiber content. These results suggest that the meals’ sugar and fiber content may modulate HPA axis reactivity to negative affect in youths.
... The postprandial ghrelin concentration of our patients is similar with some studies [27,55], whereas some other findings show that plasma ghrelin levels are different at overweight [56], obese [57], metabolic subjects [58] or subjects with glucose intolerance [59]. When ingested with a meal, soluble dietary fibres have been shown to increase the production of GLP-1 or PYY in doses higher than 5 g [49,[60][61][62][63]. Moreover, soluble dietary fibres may decrease the secretion of ghrelin in lean and normal weight adults [49,56,62]. ...
The aim of this study was to examine potential postprandial benefits of Pleurotus eryngii in nineteen volunteers with metabolically unhealthy obesity. An acute, randomized, crossover-designed trial comparing a meal with Pleurotus eryngii and a control meal was performed. The two meals matched in macronutrient and caloric content. Participants consumed both meals in random order after an overnight fast. Blood samples were drawn before and 30, 60, 90, 120, 150 and 180 min after meal consumption (in total 266 samples) to determine glucose, insulin, ghrelin, peptide YY, glucagon-like peptide-1 and glicentin. Visual analog scales measuring the subjective perception of hunger and fullness were completed at the same time points. The test meal resulted in lower glucose incremental area under the curve (iAUC). Additionally, the iAUC of the ghrelin response over time was substantially lower after the test meal (p=0.033). Lower desire to eat and higher fullness was reflected by significantly lower hunger iAUC (p=0.046) and higher fullness iAUC (p=0.042) after the test meal. No differences in insulin, PYY, GLP-1 and glicentin were observed. Pleurotus eryngii can ameliorate postprandial glycaemia, appetite and regulate ghrelin levels at the postprandial state. This effect is attributed to the bioactive polysaccharides that inhibit the activity of enzymes catalysing carbohydrate hydrolysis, cause a delayed gastric emptying and glucose absorption.
... The latter most probably results from the hygroscopic fiber effects increasing fecal volume and viscosity, posing a higher mechanical strain and stretch on the intestinal wall and stronger propulsive peristalsis (42,(47)(48)(49). Although not directly shown, increased food and energy intake by HF-fed animals further supports the postulated energy loss and argues against a connection between fiber intake and enhanced satiety as alternative anti-obesogenic mechanism (46,50) in this study. Last but not least, SCFA feeding was associated with a slightly lower weight gain, possibly making an additional contribution to the lower weight gain in HF mice. ...
Changed dietary habits in Western countries such as reduced fiber intake represent an important lifestyle factor contributing to the increase in inflammatory immune-mediated diseases. The mode of action of beneficial fiber effects is not fully elucidated, but short-chain fatty acids (SCFA) and gut microbiota have been implicated. The aim of this study was to explore the impact of dietary fiber on lupus pathology and to understand underlying mechanisms. Here, we show that in lupus-prone NZB/WF1 mice low fiber intake deteriorates disease progression reflected in accelerated mortality, autoantibody production and immune dysregulation. In contrast to our original assumption, microbiota suppression by antibiotics or direct SCFA feeding did not influence the course of lupus-like disease. Mechanistically, our data rather indicate that in low fiber-fed mice, an increase in white adipose tissue mass, fat-inflammation and a disrupted intestinal homeostasis go along with systemic, low-grade inflammation driving autoimmunity. The links between obesity, intestinal leakage and low-grade inflammation were confirmed in human samples, while adaptive immune activation predominantly correlated with lupus activity. We further propose that an accelerated gastro-intestinal passage along with energy dilution underlies fiber-mediated weight regulation. Thus, our data highlight the often-overlooked effects of dietary fiber on energy homeostasis and obesity prevention. Further, they provide insight into how intricately the pathologies of inflammatory immune-mediated conditions, such as obesity and autoimmunity, might be interlinked, possibly sharing common pathways.
... The mechanism of action underlying these effects could be a slowing of gastric emptying and intestinal transit, which would reduce intestinal glucose absorption and modulate the secretion of GI hormones involved in the regulation of appetite [9]. The consumption of soluble dietary fibre has been shown by different studies to increase the production of plasma glucagon-like peptide 1 (GLP1) and peptide YY (PYY), depending on the dose, usually when greater than 5 g [10][11][12][13][14]. In addition, the intake of soluble fibre can have an effect on ghrelin levels, decreasing their secretion in a healthy adult population [12,14,15]. ...
The authors have requested that the following changes be made to their paper [...]
... By consuming more fruits and other low energy-density foods, the total energy density of the diet is decreased [103]. Additionally, the increased fibre content of a meal has been shown to increase plasma cholecystokinin levels, and other appetite e regulating hormones, enhancing satiety [104]. Moreover, high consumption of fibre generates more production of SCFAs by intestinal bacteria. ...
Mediterranean Diet has been recognized as one of the healthiest and sustainable dietary patterns worldwide, based on the food habits of people living in the Mediterranean region. It is focused on a plant-based cuisine combining local agricultural products and moderate intake of fish. As eating habits seem to exert a major impact on the composition of gut microbiota, numerous studies show that an adherence to the Mediterranean diet positively influences the microbiome ecosystem network. This has a profound effect on multiple host metabolic pathways and plays a major role in immune and metabolic homeostasis. Among metabolic disorders, obesity represents a major health issue where Mediterranean Dietary regime could possibly slowdown its spread. The aim of this review is to emphasize the interaction between diet and gut microbiota and the potential beneficial effects of Mediterranean diet on metabolic disorders like obesity, which is responsible for the development of many noncommunicable diseases.
... Fiber is an important part of a healthy diet [16]. Fiber reduces hunger and modulates satiety as well as provides proper gastrointestinal motility, preventing constipation [17][18][19]. In addition, fibers are substrates used by gut microbiota for producing short fatty acids, namely acetate, propionate, and butyrate, which contribute to decreased luminal pH, increased motility, and enterocyte function. ...
We aim to systematically review the efficacy of prebiotics in reducing anthropometric and biochemical parameters in individuals with non-alcoholic fatty liver disease (NAFLD). A systematic search using PubMed/MEDLINE, Embase, clinicaltrials.gov, Cinahl, and Web of Science of articles published up to 20 March 2020 was performed for randomized controlled trials enrolling >20 adult patients. Random-effect meta-analysis for metabolic outcomes in NAFLD patients was performed for anthropometric data in addition to liver enzyme, carbohydrate, and lipid parameters. We found six trials (comprising a total of 242 patients) with NAFLD, with subjects aged 38–52 years. The mean time of fiber administration varied between 10 and 12 weeks. The main fiber types were psyllium (seeds or powder), Ocimum basilicum (seeds), and high-performance inulin and oligofructose powder at doses of either 10 or 16 g per day. The control group received either maltodextrin (powder or capsules) or crushed wheat (powder). Patients on the diet with added fiber had improvements in body mass index (BMI) (standardized mean difference (SMD) = −0.494, 95% confidence interval (CI): −0.864 to −0.125, p = 0.009); alanine aminotransferase (ALT) (SMD = −0.667, 95% CI: −1.046 to −0.288, p = 0.001); aspartate aminotransferase (AST) (SMD = −0.466, 95% CI: −0.840 to −0.091, p = 0.015); fasting insulin (SMD = −0.705, 95% CI: −1.115 to −0.295, p = 0.001); and homeostasis model assessment for insulin resistance (HOMA-IR) (SMD = −0.619, 95% CI: −1.026 to −0.211, p = 0.003). Hence, the results show that fiber supplements result in favorable changes as reflected in the measurement of anthropometric, metabolic, and liver-related biomarkers, i.e., body mass index (BMI), homeostasis model assessment for insulin resistance (HOMA-IR), insulin, alanine aminotransferase (ALT), and aspartate aminotransferase (AST). These effects suggest the potential benefits of fiber consumption for NAFLD populations. More prospective, controlled studies should be conducted to reveal specific details regarding the fiber type, dosage, and duration for optimal intervention.
... On-the-site formulation, e.g., in the HSM-type concept, emphasizes the role of ingredient properties that enable instant preparation of diverse personalized foods. Protein and dietary fiber are potential ingredients for the production of healthy on-the-go snacks, which can be included at elevated levels to provide subsequent health-supporting effects [8][9][10][11]. In our previous work, we evaluated the powder properties of ingredients that allow for instant production of variable textures with protein and dietary fiber supplementation levels, justifying a nutrition claim [12]. Required ingredient properties included free powder flow, specific particle size distribution, high porosity, and rapid de-agglomeration in water. ...
The aim of the study was to evaluate consumer perceptions toward customized snacks produced with a Healthy Snack Machine (HSM) prototype, at-site of the purchase and consumption. The present study had a multi-disciplinary approach including both snack product and HSM development (hardware and user interface). Snack development included both instrumental (viscosity, colloidal stability) and sensory characterization (by trained sensory (N = 10) and consumer (N = 55) panels) of spoonable and drinkable, oat- and dairy-based snack products, fortified with protein and/or dietary fiber. The protein and fiber addition reduced viscosity in spoonable products but did not affect the consistency of drinkable samples. Oat-based samples differed from dairy-based in multiple attributes in sensory profiling. In consumer sample testing, sample odor and taste were the most and least preferred aspects, respectively. In the snack machine testing, a qualitative consumer study (N = 33) showed that the HSM was easy to use, the user interface was clear, the ordering process was quick, and the participants were interested in using the HSM in the future. The snack choices (spoonable/drinkable and dairy/oat base) made by the consumers were distributed equally, but the berry-flavor was preferred over cocoa and vanilla. The most common HSM usage scenarios were “between work/school and hobbies” and “in transit from one place to another”.
... RMD is attracting a lot of interest because of its potential functional and prebiotic effect. It has proved to exert a satiating effect [2], to reduce post-meal glucose [3] and triglyceride [4] levels in blood and to promote good gut health [5]. To date, most of the studies that have been conducted have mainly focused in the clinical area, and scarce information is available on what effects RMD displays in food matrices, which could be also beneficial for both the food science and health fields. ...
Resistant maltodextrin (RMD) is a water-soluble fermentable functional fiber. RMD is a satiating prebiotic, a reducer of glucose and triglycerides in the blood and a promoter of good gut health. It is being incorporated into food is more and more frequently. Therefore, it is necessary to study its possible effects on intrinsic bioactive compounds of food. The aim of this work was to evaluate the effect of RMD addition on the bioactive compounds of pasteurized orange juice with or without pulp. RMD was added in different concentrations: 0 (control sample), 2.5, 5 and 7.5%. This way, for a finished drink portion of 200 mL, 5, 10 or 15 g of RDM would be ingested, respectively; enough to display its prebiotic effect. Ascorbic acid and vitamin C were analyzed by HPLC, whereas total phenols, total carotenoids and antioxidant capacity were measured by spectrophotometry. Orange juice with pulp presented higher values of bioactive compounds and antioxidant capacity than orange juice without pulp. The addition of RMD before the juice pasteurization process protected phenols and carotenoids of the juice. The content of total phenols, total carotenoids, ascorbic acid and vitamin C after pasteurization were higher in samples with RMD, as was antioxidant capacity. Moreover, a higher protective effect of RMD was observed when its concentration in orange juice was higher.
... The analyze of human blood was required to know which enterodigestive hormone are implicated on suppression of appetite. A recent study of Ye et al. (2015), was seen significant delays in hunger and increased satiety for 1.5 to 2 hours after consumption of 10 g of Soluble dietary fiber (Fibersol-2) in human. This effect was due to the secretion of satietogenic hormones (PYY and GLP-1). ...
Ingesting a diet rich in soluble and/or viscous dietary fiber induces stimulation of satiety by stimulation of enterodigestive peptides. The goal of the present review was to show the impact of soluble and viscous fibers on the depression of energy intake. Then, to investigate the existence of several parameters involved in the stimulation of the anorexigenic effect such as; the maintenance of viscosity, gastric emptying and the secretion of enterodi-gestive peptides. With the help of clinical studies, guar gum, alginate, β-glucan, pectins and psyllium were chosen in order to better understand their mechanisms of action on stimulation of satiety and depression of food intake. Guar gum and alginate forms viscosity under acid environment which lead to slows down the gastric emptying and transit gastrointestinal. This effect promotes the contact between nutrient and bowels leading to increase the sensation of satiety and decrease of energy intake. β-glucan increase the secretion of anorexigenic hormone PYY. While, pectin and psylli-um increase the secretion of PYY and GLP-1.
... For patients for whom ONSs are used to supplement oral intake, an ONS that has the least effect on food displacement is preferred. Previous studies have indicated that 10 g of Fibersol-2 added to a tea after a defined meal increased satiety, 49 and Whelan et al found that an ONS with added pea-fiber/FOS increased satiety compared with a macronutrient-matched ONS without these components. 50 Our trial was strengthened by the randomized crossover design, which allowed each patient to act as their own control, reducing the impact of confounding variables. ...
Background
Diabetes and malnutrition are common in patients with end‐stage kidney disease (ESKD). We aimed to evaluate the postprandial glucose response to oral nutritional supplement drinks (ONS) in patients with diabetes undergoing haemodialysis treatment.
Methods
A randomised, single‐blind crossover study was conducted in patients with diabetes and ESKD requiring chronic haemodialysis. Patients consumed either a renal‐specific ONS, a macronutrient matched ONS or a standard ONS on three separate study days, during dialysis, following an overnight fast. Blood was collected before, 15, 30, 45, 60, 90, 120, and 180 minutes post ingestion. Mean net incremental area under the curve (iAUC) and peak incremental blood glucose concentration (iBGC) were compared across conditions, using analyses of variance.
Results
Consumption of the renal‐specific ONS resulted in the lowest mean net iAUC (87.9±169.0 mmol/L per 3 hours compared to the macronutrient matched (188.0±127.5 mmol/L per 3 hours) and standard ONS (199.5±169.2 mmol/L per 3 hours), (F (2,30) = 5.115, p = 0.012, partial n² = 0.254). Post‐hoc pairwise comparisons demonstrated a mean difference of 100.1 mmol/L per 3 hours (95% CI ‐2.8 to 202.9) in mean iAUC between the renal‐specific ONS and the macronutrient matched ONS (p = 0.058). Peak blood glucose concentration, corrected for baseline, was significantly lower after the renal‐specific ONS (1.40±1.0 mmol/L) compared to both the macronutrient matched (2.02±0.71 mmol/L, p = 0.036) and standard ONS (2.3±1.06 mmol/L, p = 0.017).
Conclusion
A renal‐specific ONS elicits a lower postprandial glucose response than either macronutrient matched ONS or a standard ONS in patients with diabetes and ESKD undergoing haemodialysis.
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With the escalating prevalence of diabetes and obesity, resistant dextrin, renowned for its prebiotic properties and blood glucose-lowering physiological activity, has garnered significant attention. Resistant dextrin, a low-calorie, indigestible water-soluble dietary fiber processed from starch, has high solubility, low molecular weight, and good thermal stability. The established method for its preparation involves a combination of acid heat treatment and enzymatic purification. Within the human body, resistant dextrin confers numerous health benefits. It promotes a balanced intestinal microbiome, regulates blood glucose and lipid metabolism, and enhances satiety. Additionally, it exerts positive influences on the intestinal environment, aids in weight management, and alleviates chronic conditions, particularly diabetes. In the food industry, resistant dextrin is widely employed as a functional food additive to enhance the nutritional value and health benefits of various food products. However, there is a need for greater clarity regarding the structural characteristics of resistant dextrin and the potential interplay between its structure and physiological activity. This paper comprehensively reviews the preparation methods, structural properties, health benefits, and application areas of resistant dextrin. Additionally, it anticipates future trends in its development. The primary objective of this review is to offer theoretical guidance and fresh perspectives for further research, the innovation of functional products, and the expanded utilization of resistant dextrin.
The human gut microbiome responds dynamically to changes in diet, contributing to the diversity of the human diet. The composition of the diet can also influence the metabolic products that are ultimately present in the intestinal lumen and plasma. Observations in humans on vegan, omnivorous, or synthetic enteral diets deficient in fiber have demonstrated dramatic imbalances in the gut microbiome, accompanied by changes in carbohydrate and amino acid-derived bacterial metabolites. It has been established that diet plays a dominant role in the formation of interindividual variations in host-associated microbial communities. Given the impact of the microbial community on human health and its multiple mechanisms of action, establishing the impact of different dietary approaches and models is critical.
Objectives
Dietary fibers, such as fructooligosaccharide (FOS) and partially hydrolyzed guar gum (PHGG) have several gastrointestinal functions. The aims of this study were to evaluate the effect of acute ingestion of FOS and PHGG on the percentage of gastric emptying and small intestinal transit and to evaluate the effect of these dietary fibers on the levels of intestinal hormones—active glucagon-like peptide-1, pancreatic polypeptide, and gastric inhibitory peptide—and their effect on feelings of hunger and satiety and the desire to eat.
Methods
In this crossover, randomized controlled clinical trial, we compared the effects of these two fibers on gastrointestinal transit. The tests were performed using scintigraphy. On three different days, healthy participants consumed a test meal containing 20 g of digestible maltodextrin (placebo), 20 g of FOS, or 20 g of PHGG.
Results
The gastric emptying of the FOS-based diet (84.2 ± 9.4%) within 2 h was statistically increased compared with the placebo and PHGG-based diets (78 ± 10.2% and 74 ± 15.3%, respectively; P < 0.05). However, a reduction in small intestinal transit was observed after consumption of both FOS- and PHGG-based diets (28.5 ± 15.56% and 24.2 ± 13.7%, respectively) compared with the placebo diet (41.20 ± 15.4%; P < 0.05). There were no changes in the levels of intestinal hormones, feeling of hunger and satiety, or desire to eat after consuming the three diets (P > 0.05).
Conclusion
The acute intake of FOS increased gastric emptying, whereas both FOS and PHGG reduced small intestine transit without altering the levels of intestinal hormones, hunger feelings and satiety, or the desire to eat.
Cardiovascular diseases (CVDs), particularly ischemic heart disease and stroke, which account for over 72% of all CVDs, remain among the major causes of disability and death worldwide. In developed countries, rates increased for most of these diseases from the end of the Industrial Revolution until a couple of decades after World War II, after which they fell for many decades. Research conducted over this time has identified diet, especially Western-style diets that are calorie-dense and nutrient-sparse and strongly proinflammatory, as being the primary cause of CVD. We begin with a description of the history of CVD, which coincides with our general knowledge about inflammation and places current knowledge in an understandable context. This also introduces the concept of vulnerable populations that may be particularly susceptible to the effect of diet in relation to CVD. We discuss specific dietary factors (i.e., foods and nutrients) and, more importantly, patterns of intake that are strongly associated with both the incidence and mortality of CVD. In this regard, we focus especially on the Mediterranean diet, the DASH diet, and the vegetarian diet, as dietary patterns rich in fruits and vegetables, containing sufficient dietary fiber, but being low in saturated fat and refined carbohydrates. These diets have been promoted to offer protection against CVD. We further discuss and present specific inflammation-related mechanisms of action that are unique to the foods contained in these diets. Prominent among characteristics of these foods, including secondary plant compounds that influence cellular signaling cascades that, in mechanistic studies, have been shown to exert antiinflammatory and antioxidant effects. Though we discuss all CVDs, we emphasized ischemic heart disease and stroke (both ischemic and hemorrhagic), which account for most of the incidence, disability, and mortality from CVD worldwide.
Background and Aims
TOTUM-63, a fibre and polyphenol rich plant-based composition, has been demonstrated to significantly improve body weight and glucose homeostasis in animal models of obesity. Our study aimed at exploring whether the mechanisms include modulation of gut (glucose-dependent insulinotropic peptide (GIP), glucagon-like petide-1 (GLP-1), cholecystokinin (CCK), peptide YY (PYY)) and pancreatic (insulin, glucagon) hormones, all important regulators of glucose control, appetite and body weight.
Methods and Results
Male C57BL/6JRJ mice were assigned to either standard chow (CON), high fat diet (HF, 60% energy from fat) or HF-TOTUM-63 (HF diet 60% supplemented with TOTUM-63 2.7%) for 10 weeks. In vivo glucose homeostasis (oral glucose tolerance test (OGTT), intraperitoneal pyruvate tolerance test (ipPTT)), glucose-induced portal vein hormone concentration, gut hormone gene expression and protein content as well as enteroendocrine cell contents were assessed at the end of the dietary intervention. The present study evidenced that TOTUM-63 reduced food intake, limited weight gain and improved glucose and pyruvate tolerance of HF-fed animals. This was associated with an increase in PYY content in the colon, an altered pattern of PYY secretion between fasted and glucose-stimulated states, and with a significant improvement in the portal vein concentration of GLP-1, insulin and glucagon, but not GIP and CCK, in response to glucose stimulation.
Conclusion
Overall, these data suggest that TOTUM-63 might have a specific impact on gut L-cells and on the expression and secretion of GLP-1 and PYY incretins, potentially contributing to the reduced food intake, body weight gain and improved glucose homeostasis.
Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.
Linum usitatissimum (Linn.), Commonly known as flaxseed or flaxseed, belongs to the family Linaceae. Flaxseed is a crop of blue flowers that produce small, flat seeds of golden yellow to reddish-brown color. It is a native of the Mediterranean and West Asia. Due to its health benefits associated with the high content of linolenic acid (ALA), flaxseed has played a major role in diet and research. The ALA is an essential omega-3-fatty acid, and also due to its presence a major lignan, i.e. secoisolaricyrcinol diglucoside (SDG). There is also a wide range of uses of flaxseed oil in skin health, anticoagulants, anticancer, ulcer treatment, muscle growth, and weight loss. The nutritional composition of flaxseed is about 30% carbohydrate, 18% protein, and 39% fat. Flaxseed contains most carbohydrates in the form of fiber and contains more than 45% omega-3 fatty acids. It also contains dietary fibers, proteins and polyunsaturated fatty acids. All the ingredients possess different health benefits. Although plant resources are the key ingredient in drug discovery, the popularity of flaxseed always fascinate scientists, the number of articles giving information about the chemical components of flaxseed and its potential clinical use is very little. This review provides a systematic summary of the research completed over the past decade and provides an up-to-date summary of the various bioactive and outlines the relationship between the nutritional and pharmacological use of chemical ingredients and its flaxseed.
In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
Seaweed is characterized by its nutritional composition. They contain protein and dietary fiber in high concentration, along with low fat and calorie intake. They also include bioactive compounds that are beneficial to health. For these reasons, it is incorporation in processed foods is interesting. In bakery and farinaceous foods, seaweed is incorporated as finely ground powder. The foods in which they have been incorporated are bread, noodles, cake, cookies, biscuits, and others. Thus, in general, foods with seaweeds incorporated, increase their content of protein, dietary fiber, total polyphenols, and antioxidant capacity.
Stable mixtures and emulsions are formed between the dough and the seaweed, furthermore, the functional properties improve in the products. Adding seaweeds into a bakery and farinaceous products decreases lightness, redness, and yellowness color parameters.
The sensorial quality is affected by the high concentration of seaweed, mainly flavor. It is being taken very carefully because sensory aspects are the most important for determining acceptability for consumers.
According to studies, the incorporation of seaweed in products should be a maximum of 10% for noodles, 4% for bread, 5% for biscuits, 5% for cookies, less than 10% for cake, and 3.55% in extruded maize.
The effect of soy protein isolate (SPI) and dietary fibers [maize bran (MB), resistant maltodextrin (RMD)] on cooked extruded rice quality-related parameters and relating rheology to the human gastric emptying measurement of Lag phase were investigated. DSC onset temperature (To) and peak temperature (Tp) of extruded rice substituted with 20 % SPI (20SPI-ER) were higher than of extruded rice substituted with 20 % MB (20MB-ER) and substituted with 20 % RMD (20RMD-ER). Peak viscosity of 20SPI-ER was lower than that of 20MB-ER and 20RMD-ER, indicating that SPI delayed starch gelatinization. Hardness and stickiness values of cooked 20SPI-ER were significantly higher than those of the control, 20MB-ER, and 20RMD-ER. Storage modulus (G′) value of cooked 20SPI-ER was also higher than the control. It is possible that the swelling of starch granules was decreased when 20%SPI was supplemented. For human gastric emptying, cooked 20SPI-ER resulted in the highest lag phase, indicating that the time of grinding and mixing in the stomach took longer for this reformed rice. Overall the soy-containing cooked extruded rices were somewhat harder than the fiber-containing rices, which may not be as appealing to consumers, though they had a slightly longer Lag phase in the stomach which could relate feeling of fullness.
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.
Dietary starches are, in particular, a very important nutrient in food and are also a major source of energy with direct and specific human health contributions. They have gained great attention and been widely explored owing to their functional properties and health benefits. We address resistant starch as a functional food in this study, and its newly discovered significance to human health based on latest research. The potential sources and types of resistant starch have been well discussed, based on recent developments. We further explored the physiological significance of this novel starch such as its hypoglycemic effect, prebiotic ability, colonic cancer prevention, anti‐hypercholesterolemic effects, fat accumulation reduction, and mineral absorption, as well as application of resistant starch in food industry based on current researches.
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Aim: High-protein diets are considered as useful diets for weight loss programs. We collected randomized controlled trials that evaluated the effect of protein on appetite and gastrointestinal hormones involved in appetite regulation.
Methods: Trials were included if participants were healthy adults and isocaloric treatments were used in control and treatment arms. Random-effects model was used to calculate mean difference and 95% confidence intervals.
Results: In total, 49 publications for acute and 19 articles for long-term effect of protein were included. In acute interventions, protein decreased hunger (-7 mm visual analogue scale (VAS), P<0.001), desire to eat (-5 mm, P=0.045), and prospective food consumption (-5 mm, P=0.001) and increased fullness (10 mm, P<0.001) and satiety (4 mm, P<0.001). There was also a decrease in ghrelin (-20 pg/ml, P<0.001) and increase in cholecystokinin (30 pg/ml, P<0.001) and glucagon-like peptide-1 (GLP-1) (21 ng/ml, P<0.001), but no change in gastric inhibitory polypeptide and peptide YY was observed. Appetite markers were affected by protein doses < 35 g but ghrelin, cholecystokinin, and GLP-1 changed significantly after doses ≥ 35 g. Long-term ingestion of protein did not affect these outcomes, except for GLP-1 which showed a significant decrease.
Conclusion: Results of this meta-analysis showed that acute ingestion of protein suppresses appetite, decreases ghrelin, and augments cholecystokinin and GLP-1. Results of long-term trials are inconclusive and further trials are required before a clear and sound conclusion on these trials could be made.
Background and Objectives:
The gut hormones peptide YY (PYY) and glucagon-like peptide 1 (GLP-1) acutely suppress appetite. The short chain fatty acid (SCFA) receptor, free fatty acid receptor 2 (FFA2) is present on colonic enteroendocrine L cells, and a role has been suggested for SCFAs in appetite regulation. Here, we characterise the in vitro and in vivo effects of colonic propionate on PYY and GLP-1 release in rodents, and investigate the role of FFA2 in mediating these effects using FFA2 knockout mice.
Methods:
We used Wistar rats, C57BL6 mice and free fatty acid receptor 2 knockout (FFA−/−) mice on a C57BL6 background to explore the impact of the SCFA propionate on PYY and GLP-1 release. Isolated colonic crypt cultures were used to assess the effects of propionate on gut hormone release in vitro. We subsequently developed an in vivo technique to assess gut hormone release into the portal vein following colonic infusion of propionate.
Results:
Propionate stimulated the secretion of both PYY and GLP-1 from wild-type primary murine colonic crypt cultures. This effect was significantly attenuated in cultures from FFA2−/− mice. Intra-colonic infusion of propionate elevated PYY and GLP-1 levels in jugular vein plasma in rats and in portal vein plasma in both rats and mice. However, propionate did not significantly stimulate gut hormone release in FFA2−/− mice.
Conclusions:
Intra-colonic administration of propionate stimulates the concurrent release of both GLP-1 and PYY in rats and mice. These data demonstrate that FFA2 deficiency impairs SCFA-induced gut hormone secretion both in vitro and in vivo.
AimsTo evaluate performances of commercially available glucagon-like peptide-1 (GLP-1) assays and implications for clinical studies.Materials and Methods
Known concentrations (5-300 pmol/l) of synthetic GLP-1 isoforms (GLP-1 1-36NH2, 7-36NH2, 9-36NH2, 1-37, 7-37 and 9-37) were added to the matrix (assay buffer) supplied with ten different kits and to human plasma, and recoveries determined. Assays giving meaningful results were analysed for precision and sensitivity by repeated analysis and ability to discriminate low concentrations. Endogenous GLP-1 levels in clinical samples were assessed with 3 commercial kits.ResultsThe USCN LIFE assay detected none of the GLP-1 isoforms. The active GLP-1 ELISAs from Millipore and DRG seemed identical and were specific for intact GLP-1 in buffer and plasma. The Meso Scale Discovery Total GLP-1 kit detected all six GLP-1 isoforms, although recovery of non-active forms was incomplete, especially in plasma. Millipore Total GLP-1 ELISA kit detected all isoforms in buffer, but mainly amidated forms in plasma. The Alpco, Phoenix and Bio-Rad kits detected only amidated GLP-1,but the Alpco kit had a limited measurement range (30 pmol/l), the Phoenix kit had incomplete recovery in plasma and the Bio-Rad kit was insensitive (detection limit in plasma 40 pmol/l). The pattern of postprandial GLP-1 responses in clinical samples was similar between the kits tested, but the absolute concentrations measured varied.Conclusions
The specificity and sensitivity of commercially available kits for analysis of GLP-1 levels varies considerably. This should be taken into account when selecting which assay to use and when comparing data from different studies.
Resistant maltodextrin (RM) is a novel soluble, nonviscous dietary fiber. Its metabolizable energy (ME) and net energy (NE) values derived from nutrient balance studies are unknown, as is the effect of RM on fecal microbiota. A randomized, placebo-controlled, double-blind crossover study was conducted (n = 14 men) to determine the ME and NE of RM and its influence on fecal excretion of macronutrients and microbiota. Participants were assigned to a sequence consisting of 3 treatment periods [24 d each: 0 g/d RM + 50 g/d maltodextrin and 2 amounts of dietary RM (25 g/d RM + 25 g of maltodextrin/d and 50 g/d RM + 0 g/d maltodextrin)] and were provided all the foods they were to consume to maintain their body weight. After an adaptation period, excreta were collected during a 7-d period. After the collection period, 24-h energy expenditure was measured. Fluorescence in situ hybridization, quantitative polymerase chain reaction, and 454 titanium technology-based 16S rRNA sequencing were used to analyze fecal microbiota composition. Fecal amounts of energy (544, 662, 737 kJ/d), nitrogen (1.5, 1.8, 2.1 g/d), RM (0.3, 0.6, 1.2 g/d), and total carbohydrate (11.1, 14.2, 16.2 g/d) increased with increasing dose (0, 25, 50 g) of RM (P < 0.0001). Fat excretion did not differ among treatments. The ME value of RM was 8.2 and 10.4 kJ/g, and the NE value of RM was -8.2 and 2.0 kJ/g for the 25 and 50 g/d RM doses, respectively. Both doses of RM increased fecal wet weight (118, 148, 161 g/d; P < 0.0001) and fecal dry weight (26.5, 32.0, 35.8 g/d; P < 0.0001) compared with the maltodextrin placebo. Total counts of fecal bacteria increased by 12% for the 25 g/d RM dose (P = 0.17) and 18% for the 50 g/d RM dose (P = 0.019). RM intake was associated with statistically significant increases (P < 0.001) in various operational taxonomic units matching closest to ruminococcus, eubacterium, lachnospiraceae, bacteroides, holdemania, and faecalibacterium, implicating RM in their growth in the gut. Our findings provide empirical data important for food labeling regulations related to the energy value of RM and suggest that RM increases fecal bulk by enhancing the excretion of nitrogen and carbohydrate and the growth of specific microbial populations.
Background/objectives:
Several studies emphasise that arabinoxylan and β-glucan have more beneficial effects on glucose metabolism than low-dietary fibre (DF) meals. Less attention has been paid to the effects of concentrated DF compared with whole grain. We compared the effects of DF and whole grain on glucose, hormone responses and appetite in subjects with the metabolic syndrome (MetS).
Subjects/methods:
Fifteen subjects with MetS participated in this acute, randomised, cross-over intervention study. The test breads provided 50 g of digestible carbohydrate: wheat bread with concentrated arabinoxylan (AX) or β-glucan (BG), rye bread with kernels (RK) and wheat bread (WB) as control. Blood samples were drawn for 270 min to determine glucose, insulin, glucagon-like peptide-1, glucose-dependent insulinotropic peptide (GIP) and ghrelin. Appetite score was addressed every 30 min. Ad libitum energy intake (EI) was measured 270 min after test meals.
Results:
Compared with WB, BG and RK induced lower initial glycaemic responses (P<0.001), whereas AX only reduced the glucose peak value (P<0.001). RK reduced insulin (P<0.001) and GIP responses (P<0.001) compared with the other breads. BG lowered insulin responses more than AX (P<0.001). AX, BG and RK increased satiety feeling (P<0.001) more than WB, but did not differ significantly in terms of subsequent EI (P=0.089).
Conclusion:
BG and RK had beneficial impact on the glucose response, whereas AX had only effect on the postprandial glucose peak. The impact of the AX bread was influenced by higher protein content. Whether the metabolic effects of the breads are still present to mixed meals remains to be tested.
Human studies and assays Test meals were prepared using conventional pasta (Sainsbury, London UK) or high- protein pasta (Atkins, Shelton, CT, USA) with a tomato based sauce. Additional protein, carbohydrate and fat supplements were added (Maxipro, UK, Maxijuel and Calogen, SHS International, Merseyside, UK) to the tomato sauce and dessert. Blood was collected into EDTA tubes containing 5000 kallikrein inhibitor units of aprotonin (Bayer, Newbury, Berks, U.K.) per ml. Plasma samples were separated immediately by centrifugation at 4°C. For subsequent PYY (total and PYY3-36) and active GLP-1 DPPIV inhibitor (Linco Research Inc., St Louis, MO, USA) was added to plasma samples to give a final concentration of 100 µM. Samples for analysis of active ghrelin had 100 µl of 1M HCL added per ml of plasma. ELISA kits were used to quantify desacyl-ghrelin, active-ghrelin,
SCFA resulting from the microbial fermentation of carbohydrates have been linked to increased glucagon-like peptide-1 (GLP-1) secretion from the gastrointestinal tract in cell and animal models; however, there is little direct evidence in human subjects to confirm this. The present study was designed to investigate whether endogenous plasma GLP-1 concentrations increase following acute consumption of 48 g dietary fibre (as resistant starch (RS) from high-amylose maize type 2 RS (HAM-RS2)) compared with a matched placebo. A total of thirty healthy males participated in the present randomised cross-over study where HAM-RS2 or placebo was consumed as part of standardised breakfast and lunch meals. Changes to GLP-1, glucose, insulin and C-peptide were assessed half hourly for 7 h. Following the breakfast meal, plasma GLP-1 concentrations were lower with HAM-RS2 compared with the placebo (P =0·025). However, there was no significant difference between the supplements following the lunch meal. Plasma insulin concentrations were significantly lower following the lunch meal (P =0·034) with HAM-RS2 than with the placebo, but were not different after breakfast. Plasma glucose and C-peptide concentrations did not differ at any point. These results suggest that increased dietary fibre intake, in the form of HAM-RS2, does not acutely increase endogenous GLP-1 concentrations in human subjects. Further fibre feeding studies are required to determine whether GLP-1 concentrations may increase following longer-term consumption.
Ghrelin, a 28 amino acid peptide hormone produced by the stomach, was the first orexigenic hormone to be discovered from the periphery. The octanoyl modification at Ser³, mediated by ghrelin O-acyltransferase (GOAT), is essential for ghrelin's biological activity. Ghrelin stimulates food intake through binding to its receptor (GRLN-R) on neurons in the arcuate nucleus of the hypothalamus. Ghrelin is widely expressed throughout the body; accordingly, it is implicated in several other physiological functions, which include growth hormone release, gastric emptying, and body weight regulation. Ghrelin and GRLN-R expression are also found in the pancreas, suggesting a local physiological role. Accordingly, several recent studies now point towards an important role for ghrelin and its receptor in the regulation of blood glucose homeostasis, which is the main focus of this review. Several mechanisms of this regulation by ghrelin have been proposed, and one possibility is through the regulation of insulin secretion. Despite some controversy, most studies suggest that ghrelin exerts an inhibitory effect on insulin secretion, resulting in increased circulating glucose levels. Ghrelin may thus be a diabetogenic factor. Obesity-related type 2 diabetes has become an increasingly important health problem, almost reaching epidemic proportions in the world; therefore, antagonists of the ghrelin-GOAT signaling pathway, which will tackle both energy- and glucose homeostasis, may be considered as promising new therapies for this disease.
A variety of dietary fibers have been shown to alter satiety hormone gene expression and secretion. The objective of this study was to examine plasma satiety hormone concentrations in healthy subjects consuming either PolyGlycopleX (PGX) or control (skim milk powder) for 21 days.
A randomized, double-blind, placebo-controlled clinical study was conducted in 54 healthy male and female adults. Participants consumed 5 g per day of PGX or control for 1 week followed by 2 additional weeks of 10 g per day of assigned product (n=27 per group). Primary outcomes measured at three visits (V1, V2 and V3) were plasma active glucagon-like peptide-1 (GLP-1) total ghrelin, peptide YY (PYY) and insulin.
There was a significant effect of visit for fasting PYY with control participants experiencing decreased PYY levels over time while PGX prevented this decline. When stratified by body mass index (BMI), PGX increased fasting PYY levels from week 1 to week 3 compared with control in participants with BMI <23 kg/m(2). There was a significant effect of visit for fasting ghrelin with levels decreasing in both PGX and control groups over time. No differences were detected in fasting GLP-1 levels. Although there was a 14% reduction in fasting insulin between V1 and V3 with PGX this was not significantly different from control.
PGX is a highly viscous, functional fiber that modifies satiety hormone secretion in healthy adults. Its' potential to act similarly in overweight adults warrants investigation.
People who eat more fiber often have a lower body weight than people who eat less fiber. The mechanism for this relationship has been explained, in part, by increased satiety, which may occur as a result of changes in appetite-suppressing gut hormone levels, and decreases in food intake at subsequent meals.
We hypothesized that increasing doses of mixed fiber, consumed in muffins for breakfast, would proportionally influence satiety, gut hormone levels, and subsequent food intake.
This was a randomized, double-blind, crossover study. Healthy men (n=10) and women (n=10) with a BMI of 24+/-2 (mean+/-SEM) participated in this study. Fasting subjects consumed a muffin with 0, 4, 8, or 12 g of mixed fibers and approximately 500 kcal. Visual analog scales rated hunger and satiety for 3 h; blood was drawn to measure ghrelin, glucagon-like peptide-1 (GLP-1), and peptide YY(3-36) (PYY(3-36)) at various intervals; and food intake was measured at an ad libitum lunch.
Responses to satiety-related questions did not differ among treatments. However, despite lack of differences in satiety, gut hormone levels differed among treatments. Ghrelin was higher after the 12 g fiber dose than after the 4 and 8 g fiber doses. GLP-1 was higher after the 0 g fiber dose than after the 12 and 4 g fiber doses, and PYY(3-36) did not differ among fiber doses. Food intake was also indistinguishable among doses.
Satiety, gut hormone response, and food intake did not change in a dose-dependent manner after subjects consumed 0, 4, 8, and 12 g of mixed fiber in muffins for breakfast.
Glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) are anti-diabetes/obesity hormones secreted from the gut after meal ingestion. We have shown that dietary-resistant starch (RS) increased GLP-1 and PYY secretion, but the mechanism remains unknown. RS is a fermentable fiber that lowers the glycemic index of the diet and liberates short-chain fatty acids (SCFAs) through fermentation in the gut. This study investigates the two possible mechanisms by which RS stimulates GLP-1 and PYY secretion: the effect of a meal or glycemic index, and the effect of fermentation. Because GLP-1 and PYY secretions are stimulated by nutrient availability in the gut, the timing of blood sample collections could influence the outcome when two diets with different glycemic indexes are compared. Thus we examined GLP-1 and PYY plasma levels at various time points over a 24-h period in RS-fed rats. In addition, we tested proglucagon (a precursor to GLP-1) and PYY gene expression patterns in specific areas of the gut of RS-fed rats and in an enteroendocrine cell line following exposure to SCFAs in vitro. Our findings are as follows. 1) RS stimulates GLP-1 and PYY secretion in a substantial day-long manner, independent of meal effect or changes in dietary glycemia. 2) Fermentation and the liberation of SCFAs in the lower gut are associated with increased proglucagon and PYY gene expression. 3) Glucose tolerance, an indicator of increased active forms of GLP-1 and PYY, was improved in RS-fed diabetic mice. We conclude that fermentation of RS is most likely the primary mechanism for increased endogenous secretions of total GLP-1 and PYY in rodents. Thus any factor that affects fermentation should be considered when dietary fermentable fiber is used to stimulate GLP-1 and PYY secretion.
The gastrointestinal tract has a crucial role in the control of energy homeostasis through its role in the digestion, absorption, and assimilation of ingested nutrients. Furthermore, signals from the gastrointestinal tract are important regulators of gut motility and satiety, both of which have implications for the long-term control of body weight. Among the specialized cell types in the gastrointestinal mucosa, enteroendocrine cells have important roles in regulating energy intake and glucose homeostasis through their actions on peripheral target organs, including the endocrine pancreas. This article reviews the biological actions of gut hormones regulating glucose homeostasis, with an emphasis on mechanisms of action and the emerging therapeutic roles of gut hormones for the treatment of type 2 diabetes mellitus.
The addition of oligofructose as a dietary fiber decreases the serum concentration and the hepatic release of VLDL-triglycerides in rats. Because glucose, insulin, insulin-like growth factor I (IGF-I) and gut peptides [i.e., glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1)]) are factors involved in the metabolic response to nutrients, this paper analyzes their putative role in the hypolipidemic effect of oligofructose. Male Wistar rats were fed a nonpurified diet with or without 10% oligofructose for 30 d. Glucose, insulin, IGF-I and GIP concentrations were measured in the serum of rats after eating. GIP and GLP-1 contents were also assayed in small intestine and cecal extracts, respectively. A glucose tolerance test was performed in food-deprived rats. Serum insulin level was significantly lower in oligofructose-fed rats both after eating and in the glucose tolerance test, whereas glycemia was lower only in the postprandial state. IGF-I serum level did not differ between groups. GIP concentration was significantly higher in the serum of oligofructose-fed rats. The GLP-1 cecal pool was also significantly higher. In this study, we have shown that cecal proliferation induced by oligofructose leads to an increase in GLP-1 concentration. This latter incretin could be involved in the maintenance of glycemia despite a lower insulinemia in the glucose tolerance test in oligofructose-fed rats. We discuss also the role of hormonal changes in the antilipogenic effect of oligofructose.
Various botanical and structural characteristics of starchy food modify the postprandial glucose and insulin responses in humans.
We investigated what factors in grain products affect human glucose and insulin responses and elucidated the mediating mechanisms.
Ten men and 10 women [mean age: 28 +/- 1 y; mean body mass index (in kg/m(2)): 22.9 +/- 0.7] with normal glucose tolerance were recruited. The test products were whole-kernel rye bread, whole-meal rye bread containing oat beta-glucan concentrate, dark durum wheat pasta, and wheat bread made from white wheat flour. Paracetamol, a marker of the rate of gastric emptying, was added to the breads during baking. Each product provided 50 g available carbohydrate and was served in random order with breakfast (except for the beta-glucan rye bread, which was served at the last visit). Fasting and 8 postprandial blood samples were collected at intervals of 15-30 min for 3 h to determine plasma glucose, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP-1), serum insulin, and paracetamol concentrations. The in vitro starch hydrolysis, the structural characteristics (by light microscopy), and the molecular weight of beta-glucan in the test products were analyzed.
Glucose responses and the rate of gastric emptying after consumption of the 2 rye breads and pasta did not differ from those after consumption of white wheat bread. However, insulin, GIP, and GLP-1 responses, except for GLP-1 responses to the rye bread containing oat beta-glucan concentrate, were lower after the consumption of rye breads and pasta than after consumption of white wheat bread.
Postprandial insulin responses to grain products are determined by the form of food and botanical structure rather than by the amount of fiber or the type of cereal in the food. These effects may be mediated through GIP and GLP-1.
In the present paper, we summarise the data supporting the following hypothesis: dietary inulin-type fructans extracted from chicory root may modulate the production of peptides, such as incretins, by endocrine cells present in the intestinal mucosa, this phenomenon being involved in the regulation of food intake and/or systemic effects. To test this hypothesis, male Wistar rats received for 3 weeks either a standard diet or the same diet supplemented with 10 % inulin-type fructans with different degrees of polymerisation. All the effects were most pronounced with the diet containing oligofructose, and consisted of (i) a decrease in mean daily energy intake and in epididymal fat mass; (ii) a higher caecal pool of the anorexigenic glucagon-like peptide-1 (7-36) amide (GLP-1), and peptide YY (PYY), due to caecal tissue proliferation; (iii) an increase in GLP-1 and of its precursor - proglucagon mRNA - concentrations in the proximal colon; (iv) an increase in portal serum level of GLP-1 and PYY; (v) a decrease in serum orexigenic peptide ghrelin. Moreover, oligofructose supplementation improved glucose homeostasis (i.e. decreased glycaemia, increased pancreatic and serum insulin content) in diabetic rats previously treated with streptozotocin, a phenomenon that is partly linked to the reduction in food intake and that correlates with the increase in colic and portal GLP-1 content. Based on these results it appears justified to test, in human subjects, the hypothesis that dietary inulin-type fructans could play a role in the management of obesity and diabetes through their capacity to promote secretion of endogenous gastrointestinal peptides involved in appetite regulation.
The administration of a fermentable dietary fibre (oligofructose) in rats increases satietogenic gut peptides and lowered spontaneous energy intake. The aim of the study was to assess the relevance of those effects of oligofructose on satiety and energy intake in humans.
Single-blinded, crossover, placebo-controlled design, pilot study.
Volunteers included five men and five women aged 21-39 years, BMI ranging from 18.5 to 27.4 kg/m(2), were randomly assigned as described below.
Subjects were included in two 2-week experimental phases during which they received either fibre (oligofructose (OFS)) or placebo (dextrine maltose (DM)); a 2-week washout period was included between crossover phases. In total, 8 g OFS or 8 g DM were ingested twice daily (16 g/day in total). Energy intake, hunger, satiety, fullness and prospective food consumption were assessed with analogue scales at the end of each experimental phase.
During breakfast, OFS significantly increases the satiety (P=0.04) without any difference on other sensations as compared to DM treatment periods. After lunch, no significant differences are observed between treatment period. At dinner, OFS significantly increases satiety (P=0.04), reduces hunger (P=0.04) and prospective food consumption (P=0.05). The energy intake at breakfast and lunch are significantly lower (P=0.01, 0.03, respectively) after OFS treatment than after DM treatment. Total energy intake per day is 5% lower during OFS than in DM period.
Oligofructose treatment increases satiety following breakfast and dinner, reduces hunger and prospective food consumption following dinner. This pilot study presents a rationale to propose oligofructose supplements in the management of food intake in overweight and obese patients.
Weight gain and risk of type 2 diabetes are inversely associated with a high intake of insoluble cereal fibres. Because nutrient-induced changes of 'satiety hormones' from the gut may play a role in this process, we evaluated the effects of purified insoluble fibres on postprandial responses of plasma peptide YY (PYY), serum ghrelin and satiety as secondary outcome measures of a study investigating effects of cereal fibres on parameters of glucose metabolism. Fourteen healthy women were studied on six occasions in a randomized, single-blind, controlled crossover design. After 24 h run-in periods and 10 h overnight fasts, subjects ingested isoenergetic and macronutrient matched portions of control white bread or fibre-enriched bread (wheat-fibre or oat-fibre) at 08.15 hours. Gut hormones and hunger scores were measured for 300 min. Basal PYY and ghrelin concentrations were not different between the test meals (P>0.15). Postprandial responses of PYY and ghrelin were blunted after the intake of wheat-fibre (total area under the curve (AUC) PYY, 177.9 (SEM 8.1) (pmol/l) min; P=0.016; ghrelin 51.0 (SEM 2.5) (pmol/l) min; P=0.003), but not after oat-fibre (PYY 226.7 (SEM 25.7) (pmol/l) min; P>0.15; ghrelin 46.2 (SEM 1.6) (pmol/l) min; P=0.127), compared to control (PYY 247.5 (SEM 25.6) (pmol/l) min; ghrelin 42.5 (SEM 1.3) (pmol/l) min). Postprandial hunger scores were unaffected by the different test meals (P>0.15). Thus, oat- and wheat-fibre consumption result in different postprandial responses of PYY and ghrelin, but interestingly do not differ in satiety effects.
The incretin hormones glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP) control glucose homeostasis through well-defined actions on the islet beta cell via stimulation of insulin secretion and preservation and expansion of beta cell mass. We examined the importance of endogenous incretin receptors for control of glucose homeostasis through analysis of Glp1r(-/-), Gipr(-/-), and double incretin receptor knockout (DIRKO) mice fed a high-fat (HF) diet. DIRKO mice failed to upregulate levels of plasma insulin, pancreatic insulin mRNA transcripts, and insulin content following several months of HF feeding. Both single incretin receptor knockout and DIRKO mice exhibited resistance to diet-induced obesity, preservation of insulin sensitivity, and increased energy expenditure associated with increased locomotor activity. Moreover, plasma levels of plasminogen activator inhibitor-1 and resistin failed to increase significantly in DIRKO mice after HF feeding, and the GIP receptor agonist [D-Ala(2)]GIP, but not the GLP-1 receptor agonist exendin-4, increased the levels of plasma resistin in studies of both acute and chronic administration. These findings extend our understanding of how endogenous incretin circuits regulate glucose homeostasis independent of the beta cell via control of adipokine secretion and energy expenditure.
Insoluble fiber consumption is associated with reduced risk of obesity and diabetes, but its mechanisms of action are unknown.
The objective was to describe the effect of insoluble fiber on appetite, short-term food intake, and blood glucose (BG) before and after a meal 75 min later in healthy men.
In a crossover design, high-fiber (HF; 33 g insoluble fiber) cereal, low-fiber (LF) cereal, white bread (WB), and water control were administered to young men after an overnight fast. Caloric treatments had similar energy, macronutrient content, volume, and weight. In the first experiment, subjective appetite and BG were measured at 15-min intervals before and after an ad libitum meal at 75 min. In the second experiment, a preset pizza meal (850 kcal) was consumed at 75 min. Appetite and blood glucose were measured for 150 min at fasting and at 15-min intervals before and after the fixed meal.
In experiment 1, ad libitum food intake was lower after the HF cereal and WB than after the LF cereal and water (937 +/- 86, 970 +/- 65, 1109 +/- 90, 1224 +/- 89 kcal, respectively; P < 0.001). Appetite was lower (P < 0.05) after the HF cereal than after the WB but not different from the LF cereal. The BG area under the curve (AUC) did not differ among the HF cereal, WB, and LF cereal from 0 to 75 min, but the postmeal BG increased after the WB and LF cereal but not after the HF cereal. In experiment 2, the HF cereal, but not the LF cereal or WB, increased fullness before and prevented an increase in the BG AUC after the preset meal (P < 0.05).
A serving of 33 g insoluble fiber reduced appetite, lowered food intake, and reduced glycemic response to a meal consumed 75 min later.
Background: Various botanical and structural characteristics of starchy food modify the postprandial glucose and insulin responses in humans.
Objective: We investigated what factors in grain products affect human glucose and insulin responses and elucidated the mediating mechanisms.
Design: Ten men and 10 women [mean age: 28 ± 1 y; mean body mass index (in kg/m²): 22.9 ± 0.7] with normal glucose tolerance were recruited. The test products were whole-kernel rye bread, whole-meal rye bread containing oat β-glucan concentrate, dark durum wheat pasta, and wheat bread made from white wheat flour. Paracetamol, a marker of the rate of gastric emptying, was added to the breads during baking. Each product provided 50 g available carbohydrate and was served in random order with breakfast (except for the β-glucan rye bread, which was served at the last visit). Fasting and 8 postprandial blood samples were collected at intervals of 15–30 min for 3 h to determine plasma glucose, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP-1), serum insulin, and paracetamol concentrations. The in vitro starch hydrolysis, the structural characteristics (by light microscopy), and the molecular weight of β-glucan in the test products were analyzed.
Results: Glucose responses and the rate of gastric emptying after consumption of the 2 rye breads and pasta did not differ from those after consumption of white wheat bread. However, insulin, GIP, and GLP-1 responses, except for GLP-1 responses to the rye bread containing oat β-glucan concentrate, were lower after the consumption of rye breads and pasta than after consumption of white wheat bread.
Conclusions: Postprandial insulin responses to grain products are determined by the form of food and botanical structure rather than by the amount of fiber or the type of cereal in the food. These effects may be mediated through GIP and GLP-1.
Epidemiologic studies have shown that fiber intake is associated with a lower body weight. Satiety and energy intake are possible explanations for this effect. The purpose of this study was to recommend fiber types and doses that are effective in reducing appetite and energy intake. A systematic review was conducted using the American Dietetic Association's evidence analysis process as a guide. Studies were identified from PubMed and bibliographies of review articles. Studies measuring appetite, food and/or energy intake with a treatment period of ≤24 hours, a reported fiber type and amount, a low- or no-fiber control, and healthy human participants were included. Forty-four publications were identified, from which 107 treatments were analyzed. Thirty-eight fiber sources were identified. The percentage of treatments that significantly reduced subjective appetite rating compared with the control was 39%. The percentage that significantly reduced food or energy intake was 22%. The satiety-enhancing effects of β-glucan, lupin kernel fiber, rye bran, whole grain rye, or a mixed high-fiber diet were supported in more than one publication. Most fibers do not reduce appetite or energy intake in acute study designs. Key teaching points: • Dietary fiber intake is associated with lower body weight in epidemiologic studies. • Most acute fiber treatments (61%) did not enhance satiety. • Most acute fiber treatments (78%) did not reduce food intake. • Neither fiber type nor fiber dose were related to satiety response or food intake.
The aim of this study was to determine the effects of three novel fibers on satiety and serum parameters. In a randomized, double-blind, crossover design, fasted subjects (n=20) consumed a low-fiber control breakfast or 1 of 4 breakfasts containing 25 g fiber from soluble corn fiber (SCF) or resistant starch (RS), alone or in combination with pullulan (SCF+P and RS+P). Visual analog scales assessed appetite and blood samples were collected to measure glucose, insulin, ghrelin and glucagon-like peptide-1 (GLP-1). The fiber treatments did not influence satiety or energy intake compared to control. RS+P significantly reduced glucose, insulin, and GLP-1, but neither SCF treatment differed from control. To conclude, these fibers have little impact on satiety when provided as a mixed meal matched for calories and macronutrients. Additional research regarding the physiological effects of these novel fibers is needed to guide their use as functional ingredients in food products.
The ability to maintain adequate nutrient intake is critical for survival. Complex interrelated neuronal circuits have developed in the mammalian brain to regulate many aspects of feeding behaviour, from food-seeking to meal termination. The hypothalamus and brainstem are thought to be the principal homeostatic brain areas responsible for regulating body weight1, 2. However, in the current ‘obesogenic’ human environment food intake is largely determined by non-homeostatic factors including cognition, emotion and reward, which are primarily processed in corticolimbic and higher cortical brain regions3. Although the pleasure of eating is modulated by satiety and food deprivation increases the reward value of food, there is currently no adequate neurobiological account of this interaction between homeostatic and higher centres in the regulation of food intake in humans1, 4, 5. Here we show, using functional magnetic resonance imaging, that peptide YY3–36 (PYY), a physiological gut-derived satiety signal, modulates neural activity within both corticolimbic and higher-cortical areas as well as homeostatic brain regions. Under conditions of high plasma PYY concentrations, mimicking the fed state, changes in neural activity within the caudolateral orbital frontal cortex predict feeding behaviour independently of meal-related sensory experiences. In contrast, in conditions of low levels of PYY, hypothalamic activation predicts food intake. Thus, the presence of a postprandial satiety factor switches food intake regulation from a homeostatic to a hedonic, corticolimbic area. Our studies give insights into the neural networks in humans that respond to a specific satiety signal to regulate food intake. An increased understanding of how such homeostatic and higher brain functions are integrated may pave the way for the development of new treatment strategies for obesity.
Purpose:
Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake.
Methods:
In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 %) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie.
Results:
Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control.
Conclusion:
Polydextrose may be a good fortificant for reducing short-term food intake.
In rats, oligofructose has been shown to stimulate satiety hormone secretion, reduce energy intake and promote weight loss. The present study aimed to examine the effect of oligofructose supplementation on appetite profiles, satiety hormone concentrations and energy intake in human subjects. A total of thirty-one healthy subjects (ten men and twenty-one women) aged 28 (SEM 3) years with a BMI of 24·8 (SEM 0·3) kg/m(2) were included in a randomised double-blind, cross-over study. The subjects received 10 g oligofructose, 16 g oligofructose or 16 g placebo (maltodextrin) daily for 13 d, with a 2-week washout period between treatments. Appetite profile, active glucagon-like peptide 1 (GLP-1) and peptide YY3-36 (PYY) concentrations and energy intake were assessed on days 0 and 13 of the treatment period. Time × treatment interaction revealed a trend of reduction in energy intake over days 0-13 by oligofructose (P = 0·068). Energy intake was significantly reduced (11 %) over time on day 13 compared with day 0 with 16 g/d oligofructose (2801 (SEM 301) v. 3217 (SEM 320) kJ, P < 0·05). Moreover, energy intake was significantly lower with 16 g/d oligofructose compared with 10 g/d oligofructose on day 13 (2801 (SEM 301) v. 3177 (SEM 276) kJ, P < 0·05). Area under the curve (AUC) for GLP-1 on day 13 was significantly higher with 16 g/d oligofructose compared with 10 g/d oligofructose (45 (SEM 4) v. 41 (SEM 3) pmol/l × h, P < 0·05). In the morning until lunch, AUC(0-230 min) for PYY on day 13 was significantly higher with 16 g/d oligofructose compared with 10 g/d oligofructose and placebo (409 (SEM 35) v. 222 (SEM 19) and 211 (SEM 20) pg/ml × h, P < 0·01). In conclusion, 16 g/d and not 10 g/d oligofructose may be an effective dose to reduce energy intake, possibly supported by higher GLP-1 and PYY concentrations.
This study compared the effects of four types of fiber on satiety and energy intakes at the next meal using a standard double-blinded preload study design. Study participants (14 men and 22 women) each took part in 6 study sessions. Study preloads were a combination of a solid snack and a liquid beverage (energy range 0.78-0.83 MJ) containing four different types of fiber: soluble fiber dextrin (12 g), soluble corn fiber (11.8 g), polydextrose (11.8 g), and resistant starch (11.2g). All four fibers were compared to two control conditions of equal volume: an isoenergetic, low-fiber preload and a lower-energy, low-fiber preload. All preloads were presented twice for a total of 0.35-1.65 MJ and 1-24 g fiber. Satiety ratings were collected for 20 min intervals for 220 min during the morning testing session. A test meal was served at 1200 h and plate waste measured. The five higher-energy preloads led to higher fullness and lower hunger ratings compared to the low-energy control but were not significantly different from each other. Relative to the isoenergetic control, only soluble fiber dextrin significantly suppressed energy intakes (p=0.023). Supplementing beverages with soluble fiber dextrin affects short term energy intake and may have implications for weight control.
Dietary fibre consumption may help to control appetite and to reduce calorie intake. Underlying molecular mechanisms were not fully investigated. The aim of this study was to evaluate the effect of barley beta-glucans on short-term appetite and on satiety-related hormones in healthy subjects. Fourteen volunteers were selected and randomly assigned to have isocaloric breakfasts including a 3% beta-glucan-enriched bread (betaGB) or a control bread (CB). Post-breakfast individual self-records of appetite ratings and measure of calorie intake at an ad libitum lunch as well as measure of blood glucose, insulin, ghrelin and PYY concentrations, were performed. betaGB determined a significant higher reduction of hunger and increase of fullness and satiety than CB. Accordingly, a 19% reduction of energy intake at lunch subsequent to betaGB consumption compared to CB, was recorded. A 23% lower AUC(60-180) of plasma ghrelin and a 16% higher total AUC of PYY response after betaGB than CB consumption, independent from insulin response, was found. Glucose response was also blunted by betaGB vs CB. Barley beta-glucans were able to control appetite in the short term by modulating sensations and reducing energy intake. Data suggested for the first time that satiety effect of beta-glucans are mediated by ghrelin and PYY.
Some studies suggest high-fiber foods are more satiating than foods with little or no fiber. However, we hypothesized that certain types of dietary fiber may enhance satiety more than others. Healthy men and women (N = 20) participated in this acute, randomized double-blind, crossover study comparing the effects of 4 fibers and a low-fiber (LF) treatment on satiety. On 5 separate visits, fasting subjects consumed either a LF muffin (1.6 g fiber) or 1 of 4 high-fiber muffins (8.0-9.6 g fiber) for breakfast. The subjects used 4 questions on 100 mm visual analogue scales to rate satiety at baseline and at regular intervals for 180 minutes after muffin consumption. Responses were analyzed as area under the curve and significant differences from baseline. Satiety differed among treatments. Resistant starch and corn bran had the most impact on satiety, whereas polydextrose had little effect and behaved like the LF treatment. Results from this study indicate that not all fibers influence satiety equally.
We examined the specificity of commercially available antibodies used in measurement of serum gastrin. Antibodies were obtained from five commercial laboratories, and antibody immunoreactivity with gastrin and cross-reactivity with cholecystokinin (CCK) were determined. All antibodies were equally immunoreactive with gastrin, and cross-reactivity of three antibodies with CCK was minimal (less than 5%). In contrast, substantial cross-reactivity with CCK was found with two antibodies. To determine the clinical significance of cross-reactivity with CCK, secretin injection tests were performed in 24 individuals: seven in normal health, four with Zollinger-Ellison syndrome, three with antral gastrin cell hyperfunction, six with ordinary duodenal ulcer disease, and four with atrophic gastritis. Serum gastrin levels were measured with all five gastrin antibodies. The response to secretin was negative in all normal subjects and in those with duodenal ulcer and antral gastrin cell hyperfunction. The response to secretin was positive in all four patients with gastrinoma with use of the five antisera. All four patients with atrophic gastritis had normal responses to secretin when antibodies with minimal CCK cross-reactivity were used; however, two of four had false positive secretin test results when serum gastrin levels were measured with the two antibodies with a high degree of cross-reactivity with CCK. These studies indicate that significant cross-reactivity of gastrin antibodies with CCK can result in false positive secretin injection test results and can lead potentially to the erroneous diagnosis of Zollinger-Ellison syndrome.
Fiber regulates the rate and site of lipid and carbohydrate digestion and absorption and thus can modify the alimentary responses to a meal. When fiber sources containing viscous polysaccharides are included in a meal, a slower rate of carbohydrate and lipid absorption will modify the alimentary hormone and lipid responses.
We investigated in 11 healthy men the response of insulin, glucose, cholecystokinin, and lipid to 2 test meals containing beta-glucan.
One of the meals was high in fiber (15.7 g) and the other meal was low in fiber (5.0 g). The low-fiber meal contained pasta made with wheat flour. The high-fiber meals contained pasta prepared by replacing 40% of the wheat with 2 types of barley flour: barley naturally high in beta-glucan and the other a flour enriched in beta-glucan during processing.
Plasma glucose and insulin concentrations increased significantly after all meals but the insulin response was more blunted after the barley-containing meals. The test meals were low in fat (25% of energy) but elicited an increase in plasma triacylglycerol and cholecystokinin. Cholecystokinin remained elevated for a longer time after the barley-containing meals. After the low-fiber meal, plasma cholesterol concentrations did not change significantly; however, 4 h after the barley-containing meals, the cholesterol concentration dropped below the fasting concentration and was significantly lower than that after the low-fiber meal.
Carbohydrate was more slowly absorbed from the 2 high-fiber meals. Consumption of the barley-containing meals appeared to stimulate reverse cholesterol transport, which may contribute to the cholesterol-lowering ability of barley.
To evaluate the potential of indigestible oligosaccharides (OS) to serve as "dietary fiber-like" ingredients, it is necessary to determine their extent of indigestibility. In vitro fermentation characteristics of two novel OS, alpha-glucooligosaccharides (GOS) and a maltodextrin-like OS (MD), were compared to those of fructooligosaccharides (FOS), gum arabic (GA), guar gum (GG) and guar hydrolysate (GH). Total short-chain fatty acid (SCFA) production (micromol/g dry matter) as a result of MD fermentation was higher initially compared with GA (P<0.01), but GA was more extensively fermented at 24 h (P<0.01). Total SCFA production for GOS was similar to that for FOS, GG, GH and GA. In the second experiment, GOS and MD were added at 6% to an enteral formula control diet (Control) and fed to ileal-cannulated dogs in a 3x3 replicated Latin-square design. Ileal digestibility of glucose was lower (P<0.05) and carbohydrate (CHO) numerically lower (P = 0.08) for both GOS and MD compared with the Control. Total tract digestibility of CHO and glucose was lower only for MD (P<0.01) compared with the Control. Total fecal weights were higher (P<0.01) for both GOS and MD treatments. Fecal concentration of bifidobacteria was numerically increased by GOS and MD supplementation (P = 0.13 and 0.23, respectively). Thus, GOS and MD are indigestible yet fermentable OS, and may act as "dietary fiber-like" ingredients.
To evaluate the construct validity of the Three-Factor Eating Questionnaire (TFEQ) in obese men and women.
A total of 4377 middle-aged, obese subjects in the Swedish Obese Subjects (SOS) study.
The total sample was randomly split into two data subsets and psychometric testing was performed separately in each sample. Multitrait/multi-item analysis was conducted to test scaling assumptions and factor analysis was used to test the factor structure. Measures of mental well-being (MACL, HAD) were used for testing criterion-based validity.
The Cognitive Restraint factor was consistently reproduced and scaling analysis demonstrated strong item-scale discriminant validity, while the item-scale convergent validity was unsatisfactory. The internal structure of the Disinhibition scale was weak. Most Disinhibition and Hunger items grouped in one global factor labeled Uncontrolled Eating. A third cluster containing items on Emotional Eating was also identified. The obtained three-factor structure was cross-validated and replicated across subgroups by gender, age and BMI.
The original TFEQ factor structure was not replicated. A short, revised 18-item instrument was constructed, representing the derived factors of Cognitive Restraint, Uncontrolled Eating and Emotional Eating. The most efficient items were used to boost both the convergent and discriminant validity of the scales.
The influence of dietary fiber on energy regulation remains controversial. This review summarizes published studies on the effects of dietary fiber on hunger, satiety, energy intake, and body composition in healthy individuals. Under conditions of fixed energy intake, the majority of studies indicate that an increase in either soluble or insoluble fiber intake increases postmeal satiety and decreases subsequent hunger. When energy intake is ad libitum, mean values for published studies indicate that consumption of an additional 14 g/day fiber for >2 days is associated with a 10% decrease in energy intake and body weight loss of 1.9 kg over 3.8 months. Furthermore, obese individuals may exhibit a greater suppression of energy intake and body weight loss (mean energy intake in all studies was reduced to 82% by higher fiber intake in overweight/obese people versus 94% in lean people; body weight loss was 2.4 kg versus 0.8 kg). These amounts are very similar to the mean changes in energy intake and body weight changes observed when dietary fat content is lowered from 38% to 24% of energy intake in controlled studies of nonobese and obese subjects. The observed changes in energy intake and body weight occur both when the fiber is from naturally high-fiber foods and when it is from a fiber supplement. In view of the fact that mean dietary fiber intake in the United States is currently only 15 g/day (i.e., approximately half the American Heart Association recommendation of 25-30 g/day), efforts to increase dietary fiber in individuals consuming <25 g/day may help to decrease the currently high national prevalence of obesity.
The fermentation of dietary fiber in the large intestine and the by-products of this fermentation are thought to protect against colonic diseases. As it is difficult to measure the fermentation of dietary fiber in an intact animal, in vitro techniques have been developed to compare the fermentability of various dietary fibers. The objective of this project was to compare short chain fatty acid (SCFA) production with different fibers in an in vitro fermentation model. A wide range of commercially available dietary fiber sources was compared for SCFA production. Fibers were fermented with a fecal innoculum for 0, 2, 4, 8, 12, and 24 hours. SCFAs were measured by gas chromatography. SCFA production varied among the fiber sources. Hydrolyzed guar gum and galactomannan produced the greatest amounts of total SCFAs. Butyrate production was higher with the fiber sources than the glucose control. Acetate production was less for psyllium than the other fibers. Thus, different dietary fiber sources are more readily fermented by fecal microflora. These differences most likely affect the physiological differences seen among dietary fiber sources.
The present study was conducted to assess whether glucagon-like peptide-1 (GLP-1) release and appetite after a breakfast with or without an additional galactose/guar gum stimulation is different in normal-weight compared with overweight/obese subjects. Twenty-eight overweight/obese (BMI 30.3 (sd 2.7) kg/m2; age 44.3 (sd 9.7) years) and thirty normal-weight subjects (BMI 22.8 (sd 1.4), age 31.5 (sd12.8) years) participated in a crossover study. Fasting and postprandial plasma GLP-1, insulin, glucose and free fatty acid concentrations were measured in response to either a galactose (50 g)/guar gum (2.5 g) load (836 kJ) and a standard breakfast (1.9 MJ; GG), or water (250 ml) and the standard breakfast (W) every 30 min relative to the ingestion for 120 min. Appetite was assessed using 100 mm visual analogue scales. GLP-1 concentrations were significantly increased after GG at 30 and 60 min compared with W in both groups. Plasma GLP-1 concentrations in the W condition were higher in normal-weight than overweight/obese subjects (P=0.03). No difference was observed in the GG condition between groups. Satiety was increased in normal-weight compared with overweight/obese subjects in the GG condition at 30 (P=0.02) and 60 (P=0.04) min. We conclude that after a standard breakfast with water, GLP-1 release was lower in the overweight/obese than the normal-weight subjects. However, postprandial GLP-1 release in overweight/obese subjects was no different from that of normal-weight subjects when galactose/guar gum was added to the breakfast. The latter was not mirrored by subjective feelings of satiety. Disturbed perception of the physiological feedback of a satiety hormone rather than disturbed feedback itself might contribute to obesity.
Peptide YY (PYY) and glucagon-like peptide-1 are important in the control of energy homeostasis and are both secreted from the gut in response to ingested nutrients. However, more studies are needed on nutrient regulation of their gene expression patterns in specific areas of the gut. This study detailed PYY and proglucagon (the gene that encodes glucagon-like peptide-1) gene expression patterns and regulation in the gut. We further examined the regulation of PYY and proglucagon mRNA by a diet containing fermentation-resistant starch (in vivo) and butyrate (in vitro).
Quantitative real time reverse transcriptase-polymerase chain reaction was used to measure PYY and proglucagon gene expression in epithelial cells collected from the duodenum, jejunum, cecum, and colon in normal Sprague-Dawley rats and in rats fed a resistant starch diet for 4 weeks. The same measurements were also performed in primary epithelial cells collected from the cecum and colon of normal rats after the cells were incubated with butyrate for 3 hours.
The gene expression patterns for PYY and proglucagon are similar to their peptide distribution patterns in the gut. Also, PYY and proglucagon mRNA expression were up-regulated in the cecum and colon in resistant-starch-fed rats. Butyrate increased PYY and proglucagon gene expression in a dose-dependent manner in vitro.
Our data provide evidence that the distal part of the gut has the ability to sense nutrients such as butyrate, resulting in the up-regulation of PYY and proglucagon gene expression.
Dietary protein enhances satiety and promotes weight loss, but the mechanisms by which appetite is affected remain unclear. We investigated the role of gut hormones, key regulators of ingestive behavior, in mediating the satiating effects of different macronutrients. In normal-weight and obese human subjects, high-protein intake induced the greatest release of the anorectic hormone peptide YY (PYY) and the most pronounced satiety. Long-term augmentation of dietary protein in mice increased plasma PYY levels, decreased food intake, and reduced adiposity. To directly determine the role of PYY in mediating the satiating effects of protein, we generated Pyy null mice, which were selectively resistant to the satiating and weight-reducing effects of protein and developed marked obesity that was reversed by exogenous PYY treatment. Our findings suggest that modulating the release of endogenous satiety factors, such as PYY, through alteration of specific diet constituents could provide a rational therapy for obesity.
To assess the effects of energy dilution with non-fermentable and fermentable fibers on abdominal fat and gut peptide YY (PYY) and glucagon-like peptide (GLP)-1 expressions, three rat studies were conducted to: determine the effects of energy dilution with a non-fermentable fiber, compare similar fiber levels of fermentable and non-fermentable fibers, and compare similar metabolizable energy dilutions with fermentable and non-fermentable fibers.
In Study 1, rats were fed one of three diets with different metabolizable energy densities. In Study 2, rats were fed diets with similar fiber levels using high amylose-resistant cornstarch (RS) or methylcellulose. In Study 3, rats were fed diets with a similar dilution of metabolizable energy using cellulose or RS. Measurements included food intake, body weight, abdominal fat, plasma PYY and GLP-1, gastrointestinal tract weights, and gene transcription of PYY and proglucagon.
Energy dilution resulted in decreased abdominal fat in all studies. In Study 2, rats fed fermentable RS had increased cecal weights and plasma PYY and GLP-1, and increased gene transcription of PYY and proglucagon. In Study 3, RS-fed rats had increased short-chain fatty acids in cecal contents, plasma PYY (GLP-1 not measured), and gene transcription for PYY and proglucagon.
Inclusion of RS in the diet may affect energy balance through its effect as a fiber or a stimulator of PYY and GLP-1 expression. Increasing gut hormone signaling with a bioactive functional food such as RS may be an effective natural approach to the treatment of obesity.
The greater prevalence of obesity and the metabolic syndrome in the past 35 y has been attributed to the replacement of sucrose in the food supply with high-fructose corn syrup (HFCS).
Two experiments were conducted to determine the effect of solutions containing sucrose, HFCS, or various ratios of glucose to fructose (G:F) on food intake (FI), average appetite (AA), blood glucose (BG), plasma insulin, ghrelin, and uric acid (UA) in men.
Sugar solutions (300 kcal/300 mL) were (in %) G20:F80, HFCS 55 (G45:F55), sucrose, and G80:F20 (experiment 1, n = 12) and G20:F80, G35:F65, G50:F50, sucrose, and G80:F20 (experiment 2, n = 19). The controls were a sweet energy-free control (experiment 1) and water (both experiments). Solutions were provided in a repeated-measures design. AA, BG, and FI were measured in all subjects. Hormonal responses and UA were measured in 7 subjects in experiment 2. Measurements were taken from baseline to 75 min. FI was measured at 80 min.
Sucrose and HFCS (experiment 1) and sucrose and G50:F50 (experiment 2) had similar effects on all dependent measures. All sugar solutions similarly reduced the AA area under the curve (AUC). FI and plasma UA concentrations were significantly (P < 0.05) lower after high-glucose solutions than after low-glucose solutions. The lower FI was associated with a greater BG AUC (P < 0.05) and smaller AA and ghrelin AUCs (P < 0.01). Insulin and BG AUCs were positively associated (P < 0.001).
Sucrose, HFCS, and G50:F50 solutions do not differ significantly in their short-term effects on subjective and physiologic measures of satiety, UA, and FI at a subsequent meal.
Fermentable dietary fiber has been shown to cause fat loss and to increase peptide-YY (PYY) and glucagon-like peptide 1 (GLP-1) levels in rodents. In single meal tests, humans have an increase in PYY and GLP-1 to dietary fiber, but the response of these hormones to longer-term treatment is not known. Viscofiber (Cevena Bioproducts Inc., Edmonton, AB, Canada) is a high-viscosity fermentable dietary fiber made by a proprietary process from oats and barley. Seven healthy overweight and obese subjects were treated with a calorie-restricted diet, a lifestyle change program, and 4 g of Viscofiber/day for 16 weeks. Hunger, satiety, PYY, and GLP-1 were measured before and 1 hour after a standard meal test before and at week 14 of the study. Hunger and satiety were measured by Visual Analog Scales. PYY and GLP-1 were measured by radioimmunoassay and enzyme-linked immunosorbent assay, respectively. Weight was reduced 3.07 +/- 3.13 kg (P < .05) over the 16 weeks. Fasting PYY increased 8.67 +/- 6.62 pg/mL (P < .05) and fasting GLP-1 increased 2.67 +/- 0.84 pmol/L (P < .01) at 14 weeks compared to baseline. Satiety increased 1.78 +/- 1.43 cm (P < .01) at the 1-hour post-meal time point on week 14 compared to the study baseline. We conclude that 14 weeks of treatment with Viscofiber at 4 g/day along with a lifestyle change program and diet causes weight loss and increases fasting PYY, fasting GLP-1, and satiety at 1 hour following a standard meal, which extends the single meal test observations in humans.
Short-term regulation of food intake controls what, when and how much we eat within a single day or a meal. This regulation results from an integrated response to neural and humoral signals that originate from the brain, gastrointestinal (GI) tract and adipose tissue. In the GI tract, multiple sites including the stomach, duodenum, distal small intestine, colon, and pancreas are involved in this process. Ingested food evokes satiety by mechanical stimulation and by release of peptides in the GI tract. The intestine in particular plays a key role in satiety through various peptides secreted in response to food. Many of the intestinal peptides inhibit also gastric emptying thus enhancing gastric mechanoreceptor stimulation. In this review, the current knowledge about the effects of different macronutrients and fibre on the release of GI satiety-related peptides in humans is discussed.
The metabolizable energy of dietary resistant maltodextrin is variable and alters fecal microbiota composition in adult men
- D J Baer
- K S Stote
- T Henderson
- D R Paul
- K Okuma
- H Tagami
Baer DJ, Stote KS, Henderson T, Paul DR, Okuma K, Tagami H,
et al. The metabolizable energy of dietary resistant maltodextrin is variable and alters fecal microbiota composition in
adult men. J Nutr 2014;144:1023-9.
Fourteen weeks of treatment with viscofiber increased fasting levels of glucagon-like peptide-1 and peptide-YY
- F Greenway
- O Neil
- Ce Stewart
- L Rood
- J Keenan
- M Martin
Greenway F, O'Neil CE, Stewart L, Rood J, Keenan M, Martin R.
Fourteen weeks of treatment with viscofiber increased
fasting levels of glucagon-like peptide-1 and peptide-YY. J
Med Food 2007;10:720-4.
Endogenous plasma glucagon-like peptide-1 following acute dietary fibre consumption
- Cl Bodinham
- Nm Mana
- L Smith
- Md Robertson
Bodinham CL, Al-Mana NM, Smith L, Robertson MD. Endogenous plasma glucagon-like peptide-1 following acute dietary fibre consumption. Br J Nutr 2013;110:1429-33.