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Guar Gum Effects On Weight Reduction, Cravings And Diabetes in GLOBESITY Bootcamp for the Obese

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Rouzbeh Motiei-Langroudi
Rouzbeh Motiei-Langroudi
Rouzbeh Motiei-Langroudi
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Don Juravin at Original Bible Foundation - code2GOD
Don Juravin
  • Original Bible Foundation - code2GOD
Marcus Free at Must Cure Obesity, Inc.
Marcus Free
  • Must Cure Obesity, Inc.
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Abstract

Guar gum decreases body weight by 1.8 lbs (~0.81 kg) in overweight adults and those with additional risk factors for cardiovascular disease (Jovanovski 2020). Guar gum increases satiety for 10 hours (Faris 1998). Guar gum decreases daily energy intake by 310 calories (Pasman 1997b). That is a weight loss of ~2.5 kg (5.3 lbs) per month or 30 kg (66 lbs) per year. Guar gum increases the ratio of the healthy to unhealthy gut flora by 100% to 1,000% (Fak 2015, Ohashi 2015, Berger 2014, Okubo 1994). An unhealthy microbiome promotes sugar cravings (Roberfroid 2010). Guar gum decreases the peak concentration of glucose by 44% to 56% resulting in better glycemic control for diabetics, increased satiety and weight loss (Jenkins 1978). Guar gum decreases appetite by 10% (Kovacs 2001, Krotkiewski 1984, Evans 1975). This reduces caloric intake by 200 calories per day resulting in 420g weight loss per week, or 22 kg per year. Guar gum decreases cravings as it increases the gastric transit time. This results in better glycemic control for diabetics by reducing the concentration of glucose in the blood and inhibiting the absorption from the gut.
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Guar Gum Effects On Weight Reduction, Cravings
And Diabetes in GLOBESITY Bootcamp for the Obese
Authors: Marcus Free MD, Rouzbeh Motiei-Langroudi MD, Waqar Ahmad PhD, Kelly Daly
RDN, Hadaya Gharibyar, and Don Juravin (Don Karl Juravin)
Abstract (research summary)
● Guar gum decreases body weight by 1.8 lbs (~0.81 kg) in overweight adults and those
with additional risk factors for cardiovascular disease (Jovanovski 2020).
● Guar gum increases satiety for 10 hours (Faris 1998).
● Guar gum decreases daily energy intake by 310 calories (Pasman 1997b). That is a
weight loss of ~2.5 kg (5.3 lbs) per month or 30 kg (66 lbs) per year.
● Guar gum increases the ratio of the healthy to unhealthy gut flora by 100% to 1,000%
(Fak 2015, Ohashi 2015, Berger 2014, Okubo 1994). An unhealthy microbiome promotes
sugar cravings (Roberfroid 2010).
● Guar gum decreases the peak concentration of glucose by 44% to 56% resulting in better
glycemic control for diabetics, increased satiety and weight loss (Jenkins 1978).
● Guar gum decreases appetite by 10% (Kovacs 2001, Krotkiewski 1984, Evans 1975).
This reduces caloric intake by 200 calories per day resulting in 420g weight loss per
week, or 22 kg per year.
● Guar gum decreases cravings as it increases the gastric transit time. This results in
better glycemic control for diabetics by reducing the concentration of glucose in the blood
and inhibiting the absorption from the gut.
Overview
Guar gum is an extract of the guar bean (Cyamopsis tetragonoloba, aka Dietary Fiber, Guar
Flour, Indian Cluster Bean, Indian Guar Plant and Jaguar Gum). Guar bean is an annual
legume crop mainly grown in India and Pakistan, with minor amounts in the United States,
Australia, and Africa. Guar gum is widely used as a food-thickening agent. It is also found in
nutritional supplements.
Guar gum is a soluble dietary fiber produced from the seed of the guar plant. It works as a
bulk laxative. When ingested, it expands in the presence of water and tends to normalize
bowel function. Like other fibers, it absorbs glucose and lipids in the gut, decreases their
absorption and lowers blood glucose by slowing the delivery of carbohydrate to the small
intestine and increasing hepatic extraction of insulin.
Guar Gum Effects On Weight Reduction
Guar gum promotes 2.5 kg (5.3 lbs) weight loss per month due to increased
satiety and healthy gut flora. It also decreases caloric intake, glucose
metabolism, appetite and cravings.
● Guar gum decreases body weight by 1.8 lbs (~0.81 kg) with 95% (-1.20, -0.41)
confidence interval and other markers of adiposity in overweight adults and those with
additional risk factors for cardiovascular disease (Jovanovski 2020).
● Guar gum (10g twice daily) increases satiety and decreases weight by 4.3 kg (9.5 lb)
over 8 weeks (Clemens 2012, Ou 2001, Krotkiewski 1984).
● Guar gum promotes weight loss as it lowers blood glucose and increases satiety. It
increases the viscosity of small intestinal contents, hinders glucose diffusion, decreases
the concentration of available glucose in the small intestine and slows α-amylase action
that promotes glucose production (Ou 2001).
● Guar gum (3.5g thrice daily for 6 months) consumed 20 minutes before main meals
results in weight loss (Cicero 2007).
● Guar gum (10g twice daily for 14 months) consumed as dissolved in 200mL of liquid,
such as water, coffee, or orange juice results in weight loss (Pasman 1997b).
● Guar gum (2.5g thrice daily) with a low-energy semisolid meal promotes weight loss
(Kovacs 2001).
Guar Gum Linked To Decrease In Appetite
Guar gum decreases appetite (by 10%) by slowing the rate of digestion,
therefore extending the sensation of satiety fullness for up to 8 hours. The bulk
forming properties may also cause a sense of fullness and cause decreased
appetite.
● Guar gum (40g) supplementation for 1 week reduces caloric intake by 310 calories per
day due to increased satiety and decreased hunger (Pasman 1997a). This equals 9,300
calories or loss of 2.4 kg (5.3 lbs) per month.
● Guar gum (10g consumed before meals or 2.5g consumed within a semisolid meal)
reduces appetite by 10% and reduces caloric intake by 200 calories per day, resulting in
450g (1 lb) weight loss over 18 days (Kovacs 2001, Kovacs 2002, Krotkiewski 1984,
Evans 1975).
● Guar gum (2g to 12g) added to a meal increases duration of satiety up to 8 hours in
overweight people due to delayed gastric emptying (French 1994, Wilmshurst 1980). A
longer duration of satiety will increase dietary compliance and decrease total caloric
intake.
● Guar gum lowers postprandial glucose and insulin levels, leading to a reduction in
appetite and an increase in satiety (Lavin 1995).
Guar Gum Linked To Increased Healthy Gut Flora
Guar gum improves gut flora composition, finally improving metabolic
processes associated with obesity including satiety and glucose control.
Controlled glucose levels and improved satiety reduce cravings and caloric
intake.
● The human gut is the natural habitat for a large and dynamic bacterial community,
comprising 300 to 1000 different species; however, 99% of the gut flora is comprised of
30 to 40 species.
● Gut flora has many functions including carbohydrate metabolism, immunity, and normal
bowel movements, and thus is essential for weight loss.
● Dysbiosis (gut flora imbalance) is directly related to obesity, and other metabolic
disorders such as diabetes.
● Guar gum is a powerful prebiotic (Tuohy 2007). Prebiotics feed gut flora colonies and are
beneficial for body weight, energy balance and satiety regulation (Roberfroid 2010).
● Guar gum improves gut flora composition, which in turn improves metabolic processes
associated with obesity and type 2 diabetes (Roberfroid 2010), such as satiety and
glucose control, reducing cravings and caloric intake.
● Guar gum improves gut flora composition and increases the ratio of healthy to unhealthy
gut flora (Slavin 2013, Waitzberg 2012). Unhealthy gut flora increases cravings for
substances like sugar to feed them. As a result, Guar gum reduces sugar cravings.
● Guar gum (6g to 21g per day) increases the healthy gut flora (Bifidobacterium,
Lactobacillus, Clostridium coccoides group, Roseburia/Eubacterium rectale group,
Eubacterium hallii, butyrate-producing bacterium strains and Akkermansia muciniphila)
100% to 1,000%, and decreases blood glucose levels and weight (Fak 2015, Ohashi
2015, Berger 2014, Okubo 1994).
Guar Gum Effects On Cravings
Guar gum decreases cravings as it prolongs the gastric transit time and
reduces the concentration of glucose in the blood. Reduced glucose decreases
hunger and promotes satiety, therefore reducing cravings.
● Guar gum affects glucose and fat metabolism rates for up to 4 hours and lowers blood
glucose (by 44% to 56%) and lipids (by 21%), increasing insulin sensitivity (Clemens
2012, Ou 2001, Krotkiewski 1984, Jenkins 1980, Jenkins 1978). Controlled glucose
levels decrease cravings and increase satiety, thereby leading to weight loss of 2.5 kg
(5.5 lbs) per month or 30 kg (66 lbs) per year.
● Guar gum improves the ratio of healthy gut flora by 100% to 1,000%, which decreases
strong cravings for sugar (Slavin 2013, Waitzberg 2012).
● Guar gum increases intestinal transit time by 25% (7 to 10 hours) therefore keeping the
stomach filled and inhibiting the release of hormones which increase hunger and
cravings, such as ghrelin and serotonin (Faris 1998).
Guar Gum Effects On Diabetes
Guar gum limits the maximum rise in blood glucose by 44% to 56%. This helps
to control sugar levels in diabetics.
● Guar gum increases satiety for up to 10 hours by increasing intestinal transit time by 25%
(Faris 1998), which keeps the small intestine fuller for longer, increases satiety, slows the
absorption of glucose and limits the rise of postprandial blood glucose levels.
● Guar gum limits the maximum rise in blood glucose by 44% to 56% (Jenkins 1978).
Slower glucose metabolism helps control sugar spikes.
● Guar gum reduces the maximum rise in serum insulin by 43% to 59% (Jenkins 1978).
Controlled insulin release is linked with controlled sugar levels.
● Guar gum slows glucose metabolism rate, lowers blood glucose, and increases insulin
sensitivity (Clemens 2012, Ou 2001, Krotkiewski 1984).
● Guar gum (15g daily for up to 48 weeks) improves glycemic control and postprandial
glucose tolerance (Groop 1993, Chuang 1992).
● Guar gum consumed for 4 weeks reduces urinary glucose (Johansen 1981).
● Guar gum (7.6g) added to bread containing carbohydrates (75g) reduces postprandial
glucose and insulin (Gatenby 1996).
● Guar gum (5g four times daily for 6 weeks) consumed before meals reduces fasting
blood glucose, postprandial glucose, hemoglobin A1c (HbA1c) and insulin requirements
in patients with type 1 diabetes (Ebeling 1988, Vuorinen-Markkola 1992).
● Guar gum (9g daily for two months) added to natural fibers (30g) reduces serum levels of
HbA1c (Bruttomesso 1989).
Benefits
● Guar gum is a hypocholesterolemic agent which reduces low density lipoproteins, very
low density lipoproteins and cholesterol and prevents cardiovascular problems and
hypertension (Jenkins 1978).
● Guar gum improves the health and functionality of the small bowel by stabilizing gut flora
and increases motility (Faris 1998).
● Guar gum reduces nephrotoxicity, hepatotoxicity and oxidative stress associated with
diabetes and hypertension (Slavin 2013, Waitzberg 2012).
● Guar gum is used orally as a bulk laxative. It is also used for treating diarrhea, irritable
bowel syndrome (IBS), obesity, and diabetes.
● Guar gum is used as a thickening, stabilizing, suspending, and binding agent in foods
and beverages, as a binding and disintegrating agent in tablets, and as a thickening
agent in lotions and creams.
Safety
Guar gum is Generally Recognized As Safe (GRAS) according to the FDA.
Side Effects
● Flatulence: Guar gum increases intestinal and gut gas production resulting in increased
flatulence.
● Loose bowel motions: Diarrhea may occur but is expected to subside within a few days.
● Obstruction: When Guar gum is consumed with inadequate amounts of fluids, it can also
cause severe esophageal and small bowel obstruction (Lewis 1992).
● Side effects can be minimized by gradual increase in intake of fiber rich foods and
increase of water intake to 3 liters per day.
Drug Interactions
● Ethinyl estradiol: Guar gum decreases ethinyl estradiol absorption, decreasing the
effectiveness of estrogens.
● Antidiabetic drugs: Both Guar gum and antidiabetic drugs decrease blood glucose levels.
On the other hand, concurrent use of Guar gum with metformin may decrease metformin
absorption and lower its antidiabetic activity. Therefore, it is important to monitor glucose
levels and speak to a physician about balancing the antidiabetic drugs if required.
● Antihypertensive drugs: Guar gum appears to reduce systolic and diastolic blood
pressure (Landin 1992, Uusitupa 1984) and taking Guar gum with antihypertensive drugs
might increase the risk of hypotension.
● Digoxin: Guar gum decreases the rate of digoxin absorption.
● Penicillin: Guar gum may decrease the absorption of penicillin, resulting in decreased
effectiveness.
Interactions With Herbs & Supplements
● Calcium: Guar gum can reduce the rate of calcium absorption and concomitant use of
Guar gum and calcium supplements might reduce the efficacy of calcium.
● Herbs and supplements with hypoglycemic activity: Guar gum lowers blood glucose
levels. Therefore, concomitant use of guar gum with herbs and supplements that have
hypoglycemic activity (like alpha-lipoic acid, chromium, devil's claw, fenugreek, garlic,
Panax ginseng, psyllium, Siberian ginseng, etc.) could have additive and adverse effects.
● Herbs and supplements with hypotensive effects: Guar gum appears to have hypotensive
effects. Combining guar gum with other herbs and supplements with hypotensive effects
(like andrographis, casein peptides, cat's claw, coenzyme Q10, fish oil, L-arginine,
lyceum, stinging nettle, theanine, etc.) increases the risk of hypotension.
● Guar gum taken with small amounts of insoluble fiber does not affect iron, ferritin, vitamin
A or vitamin E absorption.
Interactions with Foods
None known.
Caution
● Pregnancy and breastfeeding: There is limited research and therefore best to avoid Guar
gum during pregnancy or breastfeeding.
● Diabetes and surgeries: As Guar gum lowers blood glucose levels, it is important to
monitor glucose levels to avoid hypoglycemic episodes in diabetics.
● Surgery: As Guar gum lowers blood glucose levels, it is suggested to discontinue Guar
gum 2 weeks prior to elective surgical procedures.
● Gastrointestinal (GI) obstruction: Do not consume Guar gum if you have a condition
which causes obstruction or narrowing of the esophagus or intestine.
● Hypertension: Patients with hypertension should use Guar gum with caution to avoid the
risk of hypotension.
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and the effects of energy content and guar gum on gastric emptying and satiety. The British Journal of
Nutrition
[online], 44, pp. 1-6. Available from:
http://journals.cambridge.org/download.php?file=%2FBJN%2FBJN44_01%2FS0007114580000049a.pdf&c
ode=2dc8a510f1731ba83f42f347c677729f [Accessed 25.04.2016].
Footnote
This research was sponsored by GLOBESITY FOUNDATION (nonprofit organization) and
managed by Don Juravin.
DOI: 10.5281/zenodo.3960285 orcid.org/0000-0002-7537-2939
... This also works like other fibers like, it absorbs glucose and lipids in the gut, decreases their absorption, and lowers blood glucose by slowing the delivery of carbohydrate to the small intestine and increasing hepatic extraction of insulin. [10] The guar plant is about 0.6 m high and pods are 5-12.5 cm long and contain an average 5-6 light brown seeds. Guar gum is insoluble in hydrocarbons, fats, alcohols, esters, and ketones. ...
... Guar gum is a hypocholesterolemic agent which reduces lowdensity lipoproteins, very low-density lipoproteins, and cholesterol and prevents cardiovascular problems and hypertension. [10] ...
Guar gum: Properties and its Role in Pre-diabetes and Cholesterol – A Review
Article
Full-text available
  • Jan 2022
The guar bean (Cyamopsis tetragonoloba) is an erect annual legume and its grows about 2’–9’ high. The buds of these plants start out white and change into a light pink as the flower opens. These flowers then turn deep purple and are followed by fleshy seed pods, which are allowed to ripe and are harvested in summer. The gum extracted from the guar beans forms a gel in water, commonly referred to as guar gum. Guar is extremely draught resistant. The guar seeds used in making medicine are useful in pre-diabetic conditions and the early stages of late-onset diabetes. This review is incorporated with the uses of guar gum and its role in conditions such as pre-diabetes and cholesterol.
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Effect of viscous fiber supplementation on obesity indicators in individuals consuming calorie-restricted diets: a systematic review and meta-analysis of randomized controlled trials
Article
Full-text available
  • Feb 2021
  • EUR J NUTR
Background Dietary fiber has played a consistent role in weight management, with efficacy potentially attributed to increased viscous fiber consumption.PurposeTo summarize the effects of viscous fiber on body weight and other anthropometric parameters, along with a calorie-deficient diet, through a systematic review and meta-analysis.MethodsMEDLINE, EMBASE, and the Cochrane library were searched through July 24, 2019 for randomized controlled trials that assessed the effect of viscous fiber supplementation as part of a restricted calorie diet for ≥ 4 weeks relative to comparator diets. Data were pooled using the generic inverse-variance method with random-effects models and expressed as mean differences with 95% confidence intervals. Inter-study heterogeneity was assessed using Cochran’s Q and quantified with I2. The Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach was used to evaluate the overall certainty of evidence.ResultsFindings from 15 studies (n = 1347) showed viscous fiber supplementation significantly decreased body weight (− 0.81 kg [− 1.20, − 0.41]; p < 0.0001), BMI (− 0.25 kg/m2 [− 0.46, − 0.05]; p = 0.01), and body fat (− 1.39% [− 2.61, − 0.17]; p = 0.03), compared to control. No effect on waist circumference was found. The certainty of evidence was graded as “moderate” for body weight, BMI, and body fat based on downgrades for imprecision. Waist circumference was graded “low” for downgrades of inconsistency and imprecision.Conclusion Viscous fiber within a calorie-restricted diet significantly improved body weight and other markers of adiposity in overweight adults and those with additional risk factors for cardiovascular disease. This trial is registered at www.clinicaltrials.gov as NCT03257449.RegistrationClinicalTrials.gov identifier: NCT03257449
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The Physico-Chemical Properties of Dietary Fibre Determine Metabolic Responses, Short-Chain Fatty Acid Profiles and Gut Microbiota Composition in Rats Fed Low- and High-Fat Diets
Article
Full-text available
The aim of this study was to investigate how physico-chemical properties of two dietary fibres, guar gum and pectin, affected weight gain, adiposity, lipid metabolism, short-chain fatty acid (SCFA) profiles and the gut microbiota in male Wistar rats fed either low- or high-fat diets for three weeks. Both pectin and guar gum reduced weight gain, adiposity, liver fat and blood glucose levels in rats fed a high-fat diet. Methoxylation degree of pectin (low, LM and high (HM)) and viscosity of guar gum (low, medium or high) resulted in different effects in the rats, where total blood and caecal amounts of SCFA were increased with guar gum (all viscosities) and with high methoxylated (HM) pectin. However, only guar gum with medium and high viscosity increased the levels of butyric acid in caecum and blood. Both pectin and guar gum reduced cholesterol, liver steatosis and blood glucose levels, but to varying extent depending on the degree of methoxylation and viscosity of the fibres. The medium viscosity guar gum was the most effective preparation for prevention of diet-induced hyperlipidaemia and liver steatosis. Caecal abundance of Akkermansia was increased with high-fat feeding and with HM pectin and guar gum of all viscosities tested. Moreover, guar gum had distinct bifidogenic effects independent of viscosity, increasing the caecal abundance of Bifidobacterium ten-fold. In conclusion, by tailoring the viscosity and possibly also the degree of methoxylation of dietary fibre, metabolic effects may be optimized, through a targeted modulation of the gut microbiota and its metabolites.
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Insight into the prebiotic concept: lessons from an exploratory, double blind intervention study with inulin-type fructans in obese women
Article
Full-text available
  • Nov 2012
  • GUT
Objective To highlight the contribution of the gut microbiota to the modulation of host metabolism by dietary inulin-type fructans (ITF prebiotics) in obese women. Methods A double blind, placebo controlled, intervention study was performed with 30 obese women treated with ITF prebiotics (inulin/oligofructose 50/50 mix; n=15) or placebo (maltodextrin; n=15) for 3 months (16 g/day). Blood, faeces and urine sampling, oral glucose tolerance test, homeostasis model assessment and impedancemetry were performed before and after treatment. The gut microbial composition in faeces was analysed by phylogenetic microarray and qPCR analysis of 16S rDNA. Plasma and urine metabolic profiles were analysed by 1H-NMR spectroscopy. Results Treatment with ITF prebiotics, but not the placebo, led to an increase in Bifidobacterium and Faecalibacterium prausnitzii; both bacteria negatively correlated with serum lipopolysaccharide levels. ITF prebiotics also decreased Bacteroides intestinalis, Bacteroides vulgatus and Propionibacterium, an effect associated with a slight decrease in fat mass and with plasma lactate and phosphatidylcholine levels. No clear treatment clustering could be detected for gut microbial analysis or plasma and urine metabolomic profile analyses. However, ITF prebiotics led to subtle changes in the gut microbiota that may importantly impact on several key metabolites implicated in obesity and/or diabetes. Conclusions ITF prebiotics selectively changed the gut microbiota composition in obese women, leading to modest changes in host metabolism, as suggested by the correlation between some bacterial species and metabolic endotoxaemia or metabolomic signatures.
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Filling America's Fiber Intake Gap: Summary of a Roundtable to Probe Realistic Solutions with a Focus on Grain-Based Foods
Article
Full-text available
  • May 2012
  • J NUTR
Current fiber intakes are alarmingly low, with long-term implications for public health related to risk of coronary heart disease, stroke, hypertension, certain gastrointestinal disorders, obesity, and the continuum of metabolic dysfunctions including prediabetes and type 2 diabetes. Eating patterns high in certain fibers are known to lower LDL cholesterol and blood pressure, lower blood glucose, and decrease insulin resistance in people with prediabetes and type 2 diabetes; help with both weight loss and maintenance; and improve bowel regularity and gastrointestinal health. With >90% of adults and children who fall short of meeting their daily fiber recommendations, the 2010 Dietary Guidelines for Americans once again classified fiber as a nutrient of concern. Despite efforts over the past decade to promote adequate fiber through fruit, vegetable, and whole-grain intakes, fiber consumption has remained flat at approximately half the daily recommended amount. The public health implications of inadequate fiber intake prompted the roundtable session "Filling America's Fiber Gap: Probing Realistic Solutions," which assembled nutrition researchers, educators, and communicators to identify challenges, opportunities, and realistic solutions to help fill the current fiber gap. The roundtable discussions highlighted the need for both consumer and professional education to improve acceptance for and inclusion of grain-based foods with added fiber as one strategy for increasing fiber intakes within daily energy goals.
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Microbiota benefits after inulin and partially hydrolized guar gum supplementation: a randomized clinical trial in constipated women
Article
Full-text available
  • Feb 2012
  • NUTR HOSP
Prebiotics positively affect gut microbiota composition, thus improving gut function. These properties may be useful for the treatment of constipation. This study assessed the tolerance and effectiveness of a prebiotic inulin/partially hydrolyzed guar gum mixture (I-PHGG) for the treatment of constipation in females, as well as its influence on the composition of intestinal microbiota and production of short chain fatty acids. Our study enrolled 60 constipated female health worker volunteers. Participants reported less than 3 bowel movements per week. Volunteers were randomized to treatment with prebiotic or placebo. Treatment consisted of 3 weeks supplementation with 15 g/d IPHGG (fiber group) or maltodextrin (placebo group). Abdominal discomfort, flatulence, stool consistency, and bowel movements were evaluated by a recorded daily questionnaire and a weekly interview. Changes in fecal bacterial population and short chain fatty acids were assessed by real-time PCR and gas chromatography, respectively. There was an increased frequency of weekly bowel movements and patient satisfaction in both the fiber and placebo groups with no significant differences. Total Clostridium sp significantly decreased in the fiber group (p = 0.046) and increased in the placebo group (p = 0.047). There were no changes in fecal short chain fatty acid profile. Consumption of I-PHGG produced clinical results comparable to placebo in constipated females, but had additional protective effects on gut microbiota by decreasing the amount of pathological bacteria of the Clostridium genera.
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Prebiotic Effects: metabolic and Health Benefits
Article
Full-text available
  • Aug 2010
  • BRIT J NUTR
The different compartments of the gastrointestinal tract are inhabited by populations of micro-organisms. By far the most important predominant populations are in the colon where a true symbiosis with the host exists that is a key for well-being and health. For such a microbiota, 'normobiosis' characterises a composition of the gut 'ecosystem' in which micro-organisms with potential health benefits predominate in number over potentially harmful ones, in contrast to 'dysbiosis', in which one or a few potentially harmful micro-organisms are dominant, thus creating a disease-prone situation. The present document has been written by a group of both academic and industry experts (in the ILSI Europe Prebiotic Expert Group and Prebiotic Task Force, respectively). It does not aim to propose a new definition of a prebiotic nor to identify which food products are classified as prebiotic but rather to validate and expand the original idea of the prebiotic concept (that can be translated in 'prebiotic effects'), defined as: 'The selective stimulation of growth and/or activity(ies) of one or a limited number of microbial genus(era)/species in the gut microbiota that confer(s) health benefits to the host.' Thanks to the methodological and fundamental research of microbiologists, immense progress has very recently been made in our understanding of the gut microbiota. A large number of human intervention studies have been performed that have demonstrated that dietary consumption of certain food products can result in statistically significant changes in the composition of the gut microbiota in line with the prebiotic concept. Thus the prebiotic effect is now a well-established scientific fact. The more data are accumulating, the more it will be recognised that such changes in the microbiota's composition, especially increase in bifidobacteria, can be regarded as a marker of intestinal health. The review is divided in chapters that cover the major areas of nutrition research where a prebiotic effect has tentatively been investigated for potential health benefits. The prebiotic effect has been shown to associate with modulation of biomarkers and activity(ies) of the immune system. Confirming the studies in adults, it has been demonstrated that, in infant nutrition, the prebiotic effect includes a significant change of gut microbiota composition, especially an increase of faecal concentrations of bifidobacteria. This concomitantly improves stool quality (pH, SCFA, frequency and consistency), reduces the risk of gastroenteritis and infections, improves general well-being and reduces the incidence of allergic symptoms such as atopic eczema. Changes in the gut microbiota composition are classically considered as one of the many factors involved in the pathogenesis of either inflammatory bowel disease or irritable bowel syndrome. The use of particular food products with a prebiotic effect has thus been tested in clinical trials with the objective to improve the clinical activity and well-being of patients with such disorders. Promising beneficial effects have been demonstrated in some preliminary studies, including changes in gut microbiota composition (especially increase in bifidobacteria concentration). Often associated with toxic load and/or miscellaneous risk factors, colon cancer is another pathology for which a possible role of gut microbiota composition has been hypothesised. Numerous experimental studies have reported reduction in incidence of tumours and cancers after feeding specific food products with a prebiotic effect. Some of these studies (including one human trial) have also reported that, in such conditions, gut microbiota composition was modified (especially due to increased concentration of bifidobacteria). Dietary intake of particular food products with a prebiotic effect has been shown, especially in adolescents, but also tentatively in postmenopausal women, to increase Ca absorption as well as bone Ca accretion and bone mineral density. Recent data, both from experimental models and from human studies, support the beneficial effects of particular food products with prebiotic properties on energy homaeostasis, satiety regulation and body weight gain. Together, with data in obese animals and patients, these studies support the hypothesis that gut microbiota composition (especially the number of bifidobacteria) may contribute to modulate metabolic processes associated with syndrome X, especially obesity and diabetes type 2. It is plausible, even though not exclusive, that these effects are linked to the microbiota-induced changes and it is feasible to conclude that their mechanisms fit into the prebiotic effect. However, the role of such changes in these health benefits remains to be definitively proven. As a result of the research activity that followed the publication of the prebiotic concept 15 years ago, it has become clear that products that cause a selective modification in the gut microbiota's composition and/or activity(ies) and thus strengthens normobiosis could either induce beneficial physiological effects in the colon and also in extra-intestinal compartments or contribute towards reducing the risk of dysbiosis and associated intestinal and systemic pathologies.
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Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity
Article
Full-text available
  • Jun 1978
To define the type of dietary fibre of fibre analogue with the greatest potential use in diabetic treatment, groups of four to six volunteers underwent 50-g glucose tolerance tests (GTT) with and without the addition of either guar, pectin, gum tragacanth, methylcellulose, wheat bran, or cholestyramine equivalent to 12 g fibre. The addition of each substance significantly reduced blood glucose concentration at one or more points during the GTT and generally reduced serum insulin concentrations. The greatest flattening of the glucose response was seen with guar, but this effect was abolished when hydrolysed non-viscous guar was used. The reduction in the mean peak rise in blood glucose concentration for each substance correlated positively with its viscosity (r = 0.926; P less than 0.01), as did delay in mouth-to-caecum transit time (r = 0.885; P less than 0.02). Viscous types of dietary fibre are therefore most likely to be therapeutically useful in modifying postprandial hyperglycaemia.
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Guar gum: Processing, properties and food applications - A Review
Article
  • Jun 2014
Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.
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Bulking Agents in the Treatment of Obesity
Article
  • Feb 1975
The effect of two bulk-forming appetite depressants, methylcellulose and gum guar, on food intake has been studied in 11 (4 male, 7 female) healthy volunteers--3 of whom were overweight. 10 g of active ingredient were given in two equal doses daily for periods of 1 week of each agent. Individually weighed dietary intakes were obtained over four consecutive weeks; the first and third weeks were without medication. Both gum guar and methylcellulose were equally effective in reducing appetite by 10%.
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