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Effects of short-chain fructooligosaccharides on satiety responses in healthy men and women
Abstract
In view of a dramatic increase in the incidence of obesity, the present study examined the appetite effects of a functional fiber as a potential dietary intervention. Fiber may increase satiety. Satiety effects also may be linked to colonic fermentation. Short-chain fructooligosaccharide (scFOS) are fermentable fibers that can be added to foods to influence these actions. The primary objective of this study was to determine if scFOS affects satiety and hunger and has an additive effect on food intake. Using a double-blind crossover design, 20 healthy subjects were assigned to consume two separate doses of 0 g, 5 g, or 8 g of scFOS. The first dose was mixed into a hot cocoa beverage and served with a breakfast meal of a bagel and cream cheese. A beverage was used in the test meal due to the ease with which scFOS can be added to this medium. Satiety was assessed with visual analogue scales (VASs) at 0, 15, 30, 45, 60, 90, 120, 180, and 240 min. Ad libitum food intake was measured at a lunch meal provided at the test site at 240 min. Subjects then recorded their food intake over the remainder of the 24-h study day. The second dose of scFOS was consumed in the form of 3 solid, chocolate-flavored chews (51-67 total kcal) without additional food or drink, 2h prior to the subject's dinner meal. Breath hydrogen measures were collected prior to the breakfast test meal (0 min) and the ad libitum lunch (240 min). Gastrointestinal tolerance was evaluated over the course of the 24-h study day using VAS. All treatments were well tolerated. No differences in subjective satiety over the morning, or food intake at lunch, were found. Over the remainder of the day, the high dose of scFOS reduced food intake in women, but increased food intake in men, suggesting a gender difference in the longer-term response. Breath hydrogen, used as a marker of fermentation, increased in a dose-dependent manner. These results indicate that scFOS undergoes fermentation within 240 min; however, acceptable amounts of scFOS did not enhance acute satiety or hunger.
... The finding of reduced hunger following acute ingestion of ITFs contrasts with previously conducted research. Prior studies examining single doses of ITF, ranging from 5-24 g, have failed to find modification of subjective appetite ratings [40][41][42][43][44][45][46]. Of note, none of the previous studies have included an exercise session prior to ingestion of the ITF. ...
... Furthermore, Hess et al. reported that 16 g of short-chain fructooligosaccharide reduced EI by~370 kcal over a 24 h period. This finding, however, was only observed in females [44]. While we did not find a difference in 24 h EI between groups, assessed through food record analysis, we did observe an increase in EI from day 1 to day 2 in the SM condition that was not present in the SM+OI condition. ...
... In 22 healthy women, given 4 different types of fermentable fibre, bloating and flatulence increased 24 h post-consumption, with oligofructose inducing the greatest increase in GI symptoms [40]. In another study, Hess et al. reported that flatulence was the most cited GI effect associated with the consumption of a 16 g dose of short-chain fructooligosaccharide [44]. Bonnema et al. found that both 5 g and 10 g doses of inulin and oligofructose produced mild gastrointestinal bloating and flatulence within 4 h, with the symptoms tapering off after 48 h [60]. ...
Enhancing the effectiveness of exercise for long-term body weight management and overall health benefits may be aided through complementary dietary strategies that help to control acute postexercise energy compensation. Inulin-type fructans (ITFs) have been shown to induce satiety through the modified secretion of appetite-regulating hormones. This study investigated the acute impact of oligofructose-enriched inulin (OI) consumption after exercise on objective and subjective measures of satiety and compensatory energy intake (EI). In a randomized crossover study, following the completion of a 45 min (65–70% VO2peak) evening exercise session, participants (BMI: 26.9 ± 3.5 kg/m2, Age: 26.8 ± 6.7 yrs) received one of two beverages: (1) sweetened milk (SM) or (2) sweetened milk + 20 g OI (SM+OI). Perceived measures of hunger were reduced in SM+OI relative to SM (p = 0.009). Within SM+OI, but not SM, plasma concentrations of GLP-1 and PYY were increased and acyl-ghrelin reduced from pre-exercise to postexercise. EI during the ad libitum breakfast in the morning postexercise tended to be lower in SM+OI (p = 0.087, d = 0.31). Gastrointestinal impacts of OI were apparent with increased ratings of flatulence (p = 0.026, d = 0.57) in participants the morning after the exercise session. Overall, the ingestion of a single dose of OI after an exercise session appears to induce subtle reductions in appetite, although the impact of these changes on acute and prolonged EI remains unclear.
... There is one orexigenic hormone, ghrelin. The hormones PYY and GLP-1 are produced by the enteroendocrine L-cells and CCK is produced by the I-cells in the small intestines in response to macronutrient ingestion (38)(39)(40)(41). The hormone leptin is released from adipose tissue in proportion to the amount of adipose tissue within the body (42). ...
... However, evidence is still unclear since other studies have reported changes in energy intake. For example, a study of 20 healthy individuals who took two doses of 0g, 5g, or 8g of shortchain fructooligosaccharides over one day showed that the highest dose reduced energy intake in women, but not men, despite no change in subjective appetite ratings of hunger and satiety (40). Potential explanations for the null findings with acute prebiotic doses include studies that utilized too small of a dose of prebiotic (9g) (39), pairing prebiotics with high fat beverages (37) or other high fibers foods (38), or utilizing too short of an observation and dosage period to allow for adequate fermentation of the prebiotic. ...
Background: Evidence suggests that exercise, despite being recommended for weight management, is not effective for weight loss partially due to increased compensatory energy intake (EI). The impact of post-exercise diet on appetite and EI requires further investigation. Objective: To determine if specific post-exercise dietary strategies, including prebiotic supplementation or fasting, differentially modulate appetite and EI after an acute bout of exercise. Methods: In a randomized crossover study, individuals with overweight received one of three recovery beverages: 1) water control (FAST); 2) sweetened-milk (SM/FED); or 3) sweetened-milk + prebiotic (SM+P) after cycling for 45min (65-70% VO2peak). EI, subjective appetite, gastrointestinal feelings, and appetite-regulatory hormones were assessed. Results: Post-exercise prebiotic supplementation increased measures of satiety and decreased EI the day following exercise. Fasting temporarily increased post-exercise hunger, but did not modify EI. Conclusions: Both prebiotic supplementation and fasting modify the post-exercise appetite response. Prebiotics may help individuals with overweight reduce post-exercise EI.
... However, the total fat intake was 18 g lower in group consuming inulin-enriched patty [68]. Another study with two doses of FOS per day (5 g at breakfast and 8 g 2 h before dinner) where applied to measure satiety [69]. Low morning dose did not affect satiety or food intake during a lunch, while a higher dose influenced satiety in the gender-dependent manner: in women the food intake decreased, however in men increased [69]. ...
... Another study with two doses of FOS per day (5 g at breakfast and 8 g 2 h before dinner) where applied to measure satiety [69]. Low morning dose did not affect satiety or food intake during a lunch, while a higher dose influenced satiety in the gender-dependent manner: in women the food intake decreased, however in men increased [69]. Another study also reported that bars enriched with 10 g of different fibers, including inulin and FOS, did not change satiety and food intake in women [70]. ...
... However, the total fat intake was 18 g lower in group consuming inulin-enriched patty [68]. Another study with two doses of FOS per day (5 g at breakfast and 8 g 2 h before dinner) where applied to measure satiety [69]. Low morning dose did not affect satiety or food intake during a lunch, while a higher dose influenced satiety in the gender-dependent manner: in women the food intake decreased, however in men increased [69]. ...
... Another study with two doses of FOS per day (5 g at breakfast and 8 g 2 h before dinner) where applied to measure satiety [69]. Low morning dose did not affect satiety or food intake during a lunch, while a higher dose influenced satiety in the gender-dependent manner: in women the food intake decreased, however in men increased [69]. Another study also reported that bars enriched with 10 g of different fibers, including inulin and FOS, did not change satiety and food intake in women [70]. ...
... Among the nutritional strategies adopted to control weight gain, diets enriched in dietary fiber or high-protein diets (HP) are both considered to acutely decrease appetite sensations [1][2][3], reducing energy intake [4][5][6], preventing fat accumulation and/or reducing body weight in the long term [7][8][9][10][11][12][13]. To our knowledge, only one recent study has investigated the effects of separate or concomitant supplementation with soluble fermentable dietary pectin or proteins in rats fed a high-fat diet on their long-term food intake and weight gain. ...
... In line with the findings of Cani et al. [6], 10% FOS reduced caloric intake in rats fed low-fat diets, but unlike Hess et al. [9] we observed that FOS only mildly reduced the caloric intake of rats fed a normalprotein high-fat diet while it significantly increased the caloric intake of rats fed a high-protein high-fat diet. A FOS-induced reduction in energy intake in the presence of high levels of fat had previously been observed by our own group in mice [8] and elsewhere in rats [6], but these measurements were not adjusted to LBM or AMM, and in the case of [8] focused only on the short-term response to the addition of FOS. ...
The ingestion of low or high lipid diets enriched with fructo-oligosaccharide (FOS) affects energy homeostasis. Ingesting protein diets also induces a depression of energy intake and decreases body weight. The goal of this study was to investigate the ability of FOS, combined or not with a high level of protein (P), to affect energy intake and body composition when included in diets containing different levels of lipids (L). We performed two studies of similar design over a period of 5weeks. During the first experiment (exp1), after a 3-week period of adaptation to a normal protein-low fat diet, the rats received one of the following four diets for 5weeks (6 rats per group): (i) normal protein (14% P/E (Energy) low fat (10% L/E) diet, (ii) normal protein, low fat diet supplemented with 10% FOS, (iii) high protein (55%P/E) low fat diet, and (iv) high protein, low fat diet supplemented with 10% FOS. In a second experiment (exp2) after the 3-week period of adaptation to a normal protein-high fat diet, the rats received one of the following 4 diets for 5weeks (6 rats per group): (i) normal protein, high fat diet (35% of fat), (ii) normal protein, high fat diet supplemented with 10% FOS, (iii) high protein high fat diet and (iv) high protein high fat diet supplemented with 10% FOS. In low-fat fed rats, FOS did not affect lean body mass (LBM) and fat mass but the protein level reduced fat mass and tended to reduce adiposity. In high-fat fed rats, FOS did not affect LBM but reduced fat mass and adiposity. No additive or antagonistic effects between FOS and the protein level were observed. FOS reduced energy intake in low-fat fed rats, did not affect energy intake in normal-protein high-fat fed rats but surprisingly, and significantly, increased energy intake in high-protein high-fat fed rats. The results thus showed that FOS added to a high-fat diet reduced body fat and body adiposity.
... Karalus et al. [18] reported that 10 g of ITFs did not affect food intake or satiety sensations compared to controls in acute settings. Another acute study using a smaller dose of ITFs, 5-8 g/day in a beverage, failed to elicit any impact on satiety sensations, but resulted in reduced food intake in women only [19]. When looking at a higher dose, 21 g/ day of ITFs for 12 weeks resulted in reduced body weight and reduced self-reported energy intake coupled with a positive impact on plasma satiety hormones [12]. ...
... One reason for previous studies failing to show a positive impact of fiber supplementation on VAS domains could be the use of inhomogeneous subject populations, in particular, a wider physiological age difference. Hess et al. [19], Harrold et al. [25], and Verhoef et al. [26] included subjects with age ranges from 18-65, 1-64, and 20-60 years, respectively. The innate physiological response and magnitude of appetite and energy regulation complexes for older and younger people can be quite different. ...
Background: Research points to a benefit of inulin fiber on appetite and weight regulation but results remain mixed. Objectives: To test the impact of 16 g/d of Inulin-type fructans (ITFs) on appetite and food intake in acute settings.
Design: Forty college age females received either a fiber drink with 16 g of ITFs in 330 ml water or placebo. On the 8th day of the study, appetite sensations were assessed using visual analogue scale (VAS) along with food intake. Repeated-measures ANOVA were performed comparing VAS ratings during test day. Energy consumption was compared using paired t-tests. Significance was determined at p<0.05.
Results: On the 8th day, the fiber group reported lower ratings for hunger, desire to eat, and prospective food consumption with significantly higher ratings for satisfaction and fullness. Subsequently, the fiber group consumed 21% less kcal from food at lunch (453 ± 47 kcal) compared to controls (571 ± 39 kcal) (p<0.05).
Conclusions: Consuming 16 g/d of ITFs in the morning for 7 days, and after an overnight fast, curbed appetite sensations and helped reduce food intake during lunch meal. These findings highlight the potential of using ITFs in weight management. Future studies should explore ITFs long term benefits.
... The type and form of fiber in whole foods versus isolated fiber sources impacts its satiating effects (Delargy, O'Sullivan, Fletcher, & Blundell, 1997;Slavin & Green, 2007). While many studies have been conducted on isolated fiber types (Hess, Birkett, Thomas, & Slavin, 2011;Howarth et al., 2003;Karalus et al., 2012;Klosterbuer, Thomas, & Slavin, 2012;Korczak, Lindeman, Thomas, & Slavin, 2014;Mathern, Raatz, Thomas, & Slavin, 2009;Peters, Boers, Haddeman, Melnikov, & Qvyjt, 2009;Turnbull, Walton, & Leeds, 1993;Willis et al., 2010), less is understood about the satiety effects of fibers served in whole foods. (Bonnema, Altschwager, Thomas, & Slavin, 2015;Erickson & Slavin, 2016;Slavin & Green, 2007). ...
... While the impact on satiety of some of the fibers in mushrooms, like resistant starch and mycoprotein (which contains a fibrous chitin and b-glucan matrix), have been studied as isolated sources (Howarth et al., 2003;Klosterbuer et al., 2012;Turnbull et al., 1993), it is difficult to predict how these fibers, much less a heterogeneous combination of fibers, will interact in a food matrix. Furthermore, though fiber is often considered to have a positive correlation with satiety, satiety studies assessing the impact of fiber in both isolated (Hess et al., 2011;Karalus et al., 2012;Klosterbuer et al., 2012;Korczak et al., 2014;Peters et al., 2009; Table 5 Summary of diet diary records. Willis et al., 2010) and whole foods forms (Bonnema et al., 2015;Erickson & Slavin, 2016) have had mixed results. ...
Previous studies on mushrooms suggest that they can be more satiating than meat, but this effect has not been studied with protein-matched amounts. The objective of this study was to assess the differences with satiety and ten-day food intake between A. bisporus mushrooms (226 g) and meat (28 g) in a randomized open-label crossover study. Thirty-two healthy participants (17 women, 15 men) consumed two servings of mushrooms or meat for ten days. On the first day, fasted participants consumed protein-matched breakfasts. Participants rated their satiety using visual analogue scales (VAS) at baseline and at regular intervals after the meal. Three hours later, participants were served an ad libitum lunch. Participants were given mushrooms or meat to consume at home for the following nine days. Energy intake was assessed at the ad libitum lunch, and participants also completed diet diaries on the day of the study, day 2, and day 10. Participants reported less hunger (p = 0.045), greater fullness (p = 0.05), and decreased prospective consumption (p = 0.03) after the mushroom breakfast. There were no significant differences in participant ratings of satisfaction (p = 0.10). There were also no statistically significant differences in energy intake at the ad libitum lunch or with the diet diaries from days 1 (p = 0.61), 2 (p = 0.77), or 10 (p = 0.69). Mushroom consumption did increase fiber intake on days 1, 2, and 10 but the difference in fiber consumption was only statistically significant on day 2 (p = 0.0001). The mushroom intervention also did not affect energy intake over the ten day feeding period.
... Se distinguen de la inulina por el grado de polimerización: mientras que los fos contienen de tres a diez unidades monoméricas, la inulina llega a poseer de diez a sesenta unidades(Bierdzycka & Bielecka, 2004).Los fos pueden ser fermentados, por lo que se les atribuyen efectos prebióticos en el colon, produciendo ácidos grasos de cadena corta (agCC) y el crecimiento de bacterias benéficas. Finalmente, al tener la capacidad de fermentar rápidamente, puede producir fibras como scfos (cadenas cortas de fructooligosacáridos), que promueven la saciedad y control del apetito(Hess et al., 2011). La principal función como prebiótico es la estimulación de grupos bacterianos de géneros Bifidobacterium y Lactobacillus, mientras que a los grupos patógenos potenciales (E. coli y Salmonella spp.) los mantiene en niveles relativamente bajos en el intestino delgado(Xu et al., 2003). ...
Las plantas han sido utilizadas a lo largo del tiempo para obtener alimentos, fármacos, aromas, suplementos alimenticios, entre otros. El Agave es una de estas plantas, debido a su valor comercial. El Agave tequilana Weber var. azul es uno de los principales agaves cultivados en México, ya que a partir de la fermentación alcohólica de su mosto se obtiene el tequila, bebida emblemática del país. Adicionalmente, el Agave es una importante fuente de fructanos, los cuales son polímeros de fructosa que sirven como almacenamiento de energía en plantas y tienen aplicación industrial. Los fructanos más estudiados son los que provienen de la achicoria (Cichorium intybus). Cuando una persona consume fructanos de Agave, éstos suelen atravesar la mayor parte del tracto digestivo. Es en el cólon donde los fructanos empiezan a sufrir cambios que traen beneficios importantes para el cuerpo. En el intestino grueso, las bacterias comienzan a degradarlos en grandes porciones y al metabolizarlos producen ácidos de cadena corta, dióxido de carbono, hidrógeno y metano. Los fructanos se pueden llamar fibra soluble debido a que estimulan el crecimiento de la microbiota intestinal. En el presente trabajo se recopilan varias obras que demuestran la efectividad de los fructanos como potencial prebiótico y los efectos que traen a la salud intestinal.
... Also, 8 g fenugreek fiber increased satiety and reduced hunger in obese subjects while a 4 g dose was not effective (Mathern et al. 2009). There are also investigations that have not found an effect from any dose ranging from 4-5 g to 8 g and to 20-24 g (Tiwary, Ward, and Jackson 1997;Hlebowicz et al. 2007;Peters et al. 2009;Hess et al. 2011). Thus, the current literature is insufficient to allow drawing firm conclusions pertaining the minimum and optimal doses of fiber for affecting appetite. ...
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.
... The lack of significant bloating, cramping, or flatulence suggests a more sustained microbial fermentation of the pomaces rather than proximal and rapid fermentation. Comparable doses of other fibres, such as inulin or short-chain fructooligosaccharides may be fermented more proximally as suggested by significant increases in individual and total GI intolerance symptoms (38)(39)(40) . Additionally, Swanson et al. reported that apple, carrot, grape, and tomato pomaces are less fermentable in vitroas measured by organic matter disappearance, total gas production, and SCFA productioncompared with a citrus pectin control using fecal samples from canine donors (41) . ...
Dietary fiber modulates gastrointestinal (GI) health and function, providing laxation, shifting microbiota, and altering bile acid (BA) metabolism. Fruit juice production removes the polyphenol- and fiber-rich pomace fraction. The effects of orange and apple pomaces on GI outcomes were investigated in healthy, free-living adults. Healthy adults were enrolled in two double-blinded, crossover trials, being randomized by baseline bowel movement (BM) frequency. In the first trial, subjects (n=91) received orange juice (OJ, 0g fiber/d) or OJ + orange pomace (OJ+P, 10g fiber/d) for 4 wk, separated by a 3-wk washout. Similarly, in the second trial, subjects (n=90) received apple juice (AJ, 0g fiber/d) or AJ + apple pomace (AJ+P, 10g fiber/d). Bowel habit diaries, GI tolerance surveys, and 3-d diet records were collected throughout. Fresh fecal samples were collected from a participant subset for microbiota and BA analyses in each study. Neither pomace interventions influenced BM frequency. At wk 4, OJ+P tended to increase (p=0.066) GI symptom occurrence compared to OJ, while AJ+P tended (p=0.089) to increase flatulence compared to AJ. Faecalibacterium (p=0.038) and Negativibacillus (p=0.043) were differentially abundant between pre- and post-interventions in the apple trial, but were no longer significant after FDR correction. Baseline fiber intake was independently associated with several microbial genera in both trials. Orange or apple pomace supplementation was insufficient to elicit changes in bowel habits, microbiota diversity, or BA of free-living adults with healthy baseline BM. Future studies should consider baseline BM frequency and habitual fiber intake.
... An increase in plasma ferulic acid has been associated with the concurrent increase in free ferulic acid from enzyme-treated prebiotic durum wheat and has been reported to be the cause of the health benefits of dietary fiber in patients with cardiovascular diseases [135]. Hess et al. [136] reported that satiety can be induced and consequently prevent obesity by supplementing dietary fiber, such as short-chain fructo-oligosaccharides, which can undergo fermentation. The effects of prebiotics in diet supplementation on satiety were evaluated by Cani et al. [137] using a randomized controlled trial experiment for 14 days with ten healthy humans as subjects. ...
Prebiotics are a group of biological nutrients that are capable of being degraded by microflora in the gastrointestinal tract (GIT), primarily Lactobacilli and Bifidobacteria. When prebiotics are ingested, either as a food additive or as a supplement, the colonic microflora degrade them, producing short-chain fatty acids (SCFA), which are simultaneously released in the colon and absorbed into the blood circulatory system. The two major groups of prebiotics that have been extensively studied in relation to human health are fructo-oligosaccharides (FOS) and galactooligosaccharides (GOS). The candidature of a compound to be regarded as a prebiotic is a function of how much of dietary fiber it contains. The seeds of fruits such as date palms have been reported to contain dietary fiber. An increasing awareness of the consumption of fruits and seeds as part of the daily diet, as well as poor storage systems for seeds, have generated an enormous amount of seed waste, which is traditionally discarded in landfills or incinerated. This cultural practice is hazardous to the environment because seed waste is rich in organic compounds that can produce hazardous gases. Therefore, this review discusses the potential use of seed wastes in prebiotic production, consequently reducing the environmental hazards posed by these wastes.
... Previous studies using dietary yacon or probiotics have not found significant effects on hunger and satiety. 25,27 However, some evidence suggests that these parameters may be changed when higher doses or longer intervention periods are used. [28][29][30] The final body weight after 30 days of treatment was significantly higher in mice fed the HF diet than in those fed the low-fat CT diet (as expected), except the L + B + Y group, which showed lower weight than the other groups fed the high-fat diet (P < 0.05; Table 2). ...
BACKGROUND
Prebiotics and probiotics may be effective dietary components that can alter the gut microbiota of the host and, consequently, overcome imbalances associated with obesity. This work aimed to evaluate the synergistic and isolated effects and mechanisms by which probiotic yogurt containing Bifidobacterium animalis and/or Lactobacillus acidophilus and yacon flour alter metabolic parameters and inflammatory and insulin signaling proteins in diet‐induced obese mice. Swiss mice were fed a high‐fat diet (n = 48) or a standard diet (control; n = 6) for 56 days. The 42 mice that gained the most weight were selected and divided into seven groups that received different combinations of probiotic yogurt and yacon flour. After 30 days, biochemical parameters (blood glucose, serum total cholesterol, and triacylglycerols), crude fat excretion in feces, and periepididymal fat were assessed and an immunoblotting analysis of insulin signaling proteins and interleukin‐1β was conducted.
RESULTS
The combination of yacon flour and a yogurt with two strains of probiotics exerted positive effects on the parameters evaluated, such as decreased body weight (−6.5%; P < 0.05), fasting glucose (−23.1%; P < 0.05), and triacylglycerol levels (−21.4%; P < 0.05) and decreased periepididymal fat accumulation (−44.2%; P < 0.05). There was a decrease in inflammatory markers (P < 0.001) and an improvement in insulin signaling (P < 0.001).
CONCLUSIONS
The combination of a prebiotic with two strains of probiotics in a food matrix may exert a protective effect against obesity‐associated inflammation, improving insulin resistance, even in the short term. © 2022 Society of Chemical Industry.
... This may indicate that different variables or the combination of them contribute differently depending on the gender group used to develop the PLS models. These results agree with those studies that reported that gender influences satiety, although no significant differences on subjective satiety were reported (22,48,49). No statistically significant differences in satiety were found with gender in this study either. ...
Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these factors (individual variations) alone or combined contribute to satiety feelings. In addition, there have been limited or no attempts to use a holistic approach to evaluate satiety. In this study, three plant-based foods were used as mid-morning snack for 52 participants to evaluate satiety response (during three consecutive days, one-day-one-food type). The foods were served ad libitum until participants felt comfortably full prior to satiety monitoring. The study explored diverse human factors (n = 30) that might contribute to satiety including those related to oral physiology, metabolic factors, body composition and psychology. It identified important variables for satiety as well as the interactions among them and the influences of age, gender, and low satiety phenotype (consistently lower reported fullness scores) on satiety. Overall, combinations of factors rather than individual ones contributed to self-reported satiety. Food factors (e.g., type, composition) had limited effects, but there were only three types used in the study. The combination of metabolic factors [respiratory quotient, age, and body energy usage type (e.g., carbohydrate or fat)], oral sensitivity & processing, personality traits (agreeableness, conscientiousness, and neuroticism), and eating behavior (e.g., emotional and external eating) were the most important for explaining individual satiety responses. Older participants had significantly higher reported satiety than younger participants, associated with significant differences in oral physiology, increased body fat, and mature psychological characters. Moreover, different satiety phenotypes had significant differences in relationships with body fat, oral physiology, personalities, food neophobia, and eating behaviors. The results of this study indicate that much greater insights into the factors determining satiety responses can be obtained by combining multiple food and human physiological and psychological characteristics. This study used more diverse measures of individual variation than previous studies of satiety and points the way toward a more holistic approach to understanding the (control of) perceptions of fullness at both individual and group levels.
... Gastrointestinal side effects are unavoidable yet tolerable when consuming dietary fiber as a response to fermentation and production of intestinal gas, which could be considered as a cost to benefit from the positive impact of higher intakes of dietary fiber on health [26]. Several studies of GI tolerance and adaptation to fiber intake considered symptoms like nausea, constipation, GI rumbling, bloating, flatulence, GI cramps, diarrhea, stomach noises, distension, stomach pain, among others, in response to different doses and a wide variety of fibers (oligofructose, inulin, soluble corn fiber, resistant starch, oat bran, barley bran, pullulan, arabinoxylan oligosaccharides, etc.) in a healthy population [19,20,22,[30][31][32][33]. In this randomized placebo-controlled pilot trial, we present a dose-escalation intervention evaluating five daily doses, 2.5 g, 5 g, 7 g, 10 g, and 12 g that were determined from pilot data from our lab, and their impact on flatulence, bloating, borborygmi, abdominal pain, and diarrhea, in lean and obese participants. ...
Agavins are prebiotics and functional fiber that modulated the gut microbiota and metabolic status in obese mice. Here, we designed a placebo-controlled, double-blind, exploratory study to assess fluctuations in gastrointestinal (GI) tolerability-related symptoms to increasing doses of agavins in 38 lean and obese Mexican adults for five weeks and their impact on subjective appetite, satiety, metabolic markers, and body composition. All GI symptoms showed higher scores than placebo at almost every dose for both lean and obese groups. Flatulence caused an intense discomfort in the lean-agavins group at 7 g/day, while obese-agavins reported a mild-to-moderate effect for all five symptoms: no significant differences among 7, 10, and 12 g/day for flatulence, bloating, and diarrhea. Ratings for any GI symptom differed between 10 and 12 g/day in neither group. The inter-group comparison demonstrated a steady trend in GI symptoms scores in obese participants not seen for lean volunteers that could improve their adherence to larger trials. Only body weight after 10 g/day reduced from baseline conditions in obese-agavins, with changes in triglycerides and very-low-density lipoproteins compared to placebo at 5 g/day, and in total cholesterol for 10 g/day. Altogether, these results would help design future trials to evaluate agavins impact on obese adults.
... According to the presentation made by the scientists in the Institute of Food Technologists, Chicago in 2013, SC-FOS are low-calorie, non-digestible carbohydrates improve the food taste and texture while aiding immunity and bone health help in the growth and balance of important bacteria in the digestive track. Also, short-chain fructooligosaccharides (SC-FOS) are fermentable fibers that can be added to foods to increase satiety which is linked to colonic fermentation indicating that the SC-FOS on fermentation did not enhance the hunger (Hess, Birkett, Thomas, & Slavin, 2011). Priyali et al. (2021) reported that liquid or solid forms of SC-FOS did not increase the postprandial glucose and insulin levels when consumed alone or when added to available carbohydrates as it is not digested by the enzymes in the human small-intestine. ...
Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer.
... [59][60][61] These alterations can further benefit host health, such as by decreasing hypercholesterolemia, hepatic steatosis, nonalcoholic fatty liver disease, and obesity. [62][63][64][65][66][67][68][69] FOSs are also associated with improvement in IBDs, decreasing intestinal inflammation. [70][71][72] IBDs are linked to a not controlled immune-mediated inflammatory response in the gut. ...
Context
Evidence shows that fructooligosaccharides (FOSs) can modulate inflammatory, oxidative, and immune activity in the gut, possibly leading to a systemic response, improving human health.
Objective
To assess the present knowledge of the effects of FOSs on inflammation, immunomodulation, oxidative stress, and gut immune response.
Data Sources
Studies published between December 2000 and January 2020 were systematically searched in four databases: MEDLINE, LILACS, Web of Science, and Scopus. After the screening of 1316 articles, 8 human studies and 20 animal models were included.
Data Extraction
Data were extracted separately by 2 reviewers. For each study, the design, population, exposures, main results, and conclusion were extracted. The research questions and the risk-of-bias information were also extracted. Additionally, the risk-of-bias were analyzed to guarantee the reliability of this review.
Data Analysis
A qualitative analysis revealed that FOSs can increase bifidobacteria counts and short-chain fatty acids in the gut, stimulate IgA secretion in the colon, and decrease proinflammatory cytokines, thus influencing metabolic diseases.
Conclusion
Studies suggest that FOS supplementation is positively associated with an anti-inflammatory and antioxidant effect, thus enhancing the gut immune system, which may be beneficial for the host’s health.
... Nevertheless, such findings contradict other research regarding the effect of probiotics on appetite. For example, a recent study revealed that much larger daily doses of a comparable prebiotic formulation (short-chain oligofructose) did not acutely influence appetite (Hess et al. 2011). These results are in alignment with the conclusions of our study. ...
RationaleGut microbiota plays an important role in host metabolism. Antipsychotic drugs can result in metabolic abnormalities. Probiotics may ameliorate the antipsychotic drug-induced metabolic abnormalities by regulating gut microbiota.Objective
To determine whether Bifidobacterium intervention can ameliorate olanzapine-induced weight increase.Methods
Enrolled patients were assigned to either the olanzapine or olanzapine plus Bifidobacterium group. The following were assessed: body weight, body mass index (BMI), appetite, latency to increased appetite, and baseline weight increase of more than 7%. All assessments were conducted at baseline and at 4, 8, and 12 weeks of treatment.ResultsWe enrolled 70 patients with schizophrenia or schizophrenic affective disorder, and 67 completed the study. Treatment for 4 weeks led to between-group differences in weight change (2.4 vs. 1.1 kg, p < 0.05) and BMI (0.9 vs. 0.4, p < 0.05). However, this difference disappeared at 8 and 12 weeks of treatment (both p > 0.05). The two groups did not differ in appetite increase at any time point (p > 0.05). The mean time from olanzapine initiation to appetite increase was also not significantly different between the two groups (t = 1.243, p = 0.220).Conclusions
Probiotics may mitigate olanzapine-induced weight gain in the early stage of treatment and delay olanzapine-induced appetite increase.
... Both nutritional and functional properties of FOS are dependent on the DP. FOS with high DP have higher prebiotic activity, have a blander taste and higher viscosity [1][2][3][4]. These properties are less pronounced at lower DP, and the opposite properties are found in their monosaccharides: fructose and glucose. ...
We developed a design method for an inhomogeneous membrane cascade by adopting the McCabe-Thiele method, which is long established for designing distillation columns. The stage cut value is an independent design parameter in the design procedure and thus has to be set. Within each section, the operating conditions were uniform, but both sections could be operated differently using various combinations of membranes, trans-membrane pressure, temperature and stage cut. The procedure was applied to cascaded nanofiltration for the fractionation of a mixture of fructooligosaccharides of varying molecular weight. The stage and area requirements were strongly dependent on the initial design parameter, the overall stage cut. The total area was related to the overall system cut. However, the overall system cut was dependent on the stage cuts for both sections (top and bottom). The top stage cut could be chosen, whereas the bottom stage cut needed to be calculated iteratively to match the top design at the intersection.
... FOS are commonly used as a prebiotic and rheology improver in many food products. However, their functionality is hindered due to the presence of small sugars; these add sweetness and caloric value to the oligosaccharides and are not prebiotic (Franck A.*, ;Meyer et al., 2011;Flamm et al., 2001;Tárrega et al., 2011;Hess et al., 2011). Purification of FOS using membrane processes has been done previously (Goulas et al., 2002;Kuhn et al., 2010;Machado et al., 2016), and earlier studies showed that a modified, inhomogeneous cascade can perform better than homogeneous, ideal cascades in terms of product purity and yield (Rizki et al., 2019;Aguirre Montesdeoca et al., 2016), even though these systems were not yet fully optimized. ...
Inhomogeneous membrane cascade systems have been utilized to purify fructooligosaccharides (FOS). Such a process allows a different setup at every stage of the cascade. Varying the setup at every stage implies an optimization problem related to the selection of the membrane and combinations of operating conditions. This paper solves the optimization problem for an inhomogeneous 3-stage membrane cascade and uses the solution as a design guideline. The optimization problem in the 3-stage membrane cascade design has been formulated as a mixed integer, non-linear programming model and solved using the global optimization solver, BARON. By maximizing the yield repetitively with varying purity requirements, a frontier curve has been constructed. The frontier curve was mapped showing the window of operation. The map guides towards the setup that promotes higher permeation in the feed stage when we switch from high yield to high purity. On the other hand, the setup selection at the bottom stage does not show a clear switch, which indicates that the selection at this stage is less critical.
... The effect may also vary depending on the participating individuals. Studies have shown that response in appetite biomarkers may differ depending upon the gender (Hess, Birkett, Thomas, & Slavin, 2011), race (Brownley, Heymen, Hinderliter, Galanko, & Beth MacIntosh, 2012) and body mass (Carlson et al., 2009). In addition, the discrepancy between reported outcomes may originate from different study designs and/or number of participants (Morris et al., 2015). ...
Yacon syrup is a rich source of fructooligosaccharides (FOS); however, its diet supplementation effect on subjective sensation and appetite biomarkers in human is still unknown. This study aimed to evaluate the acute postprandial effect of yacon syrup ingestion on appetite. The double-blind crossover clinical trial was carried out with 40 adult women: 20 eutrophic and 20 obese grade I. On each day, the first blood collection was performed after a 12-h fast. Then, the volunteers ingested either intervention A (breakfast + 40 g of placebo) or intervention B (breakfast + 40 g of yacon syrup, containing 14 g of FOS). New aliquots of blood were collected at 45, 60, 90, 120, and 180 min. Appetite was assessed by estimating ghrelin and glucagon-like peptide-1 (GLP-1) levels and by assessing subjective appetite sensation. Analysis was performed using two-way ANOVA, followed by Bonferroni's multiple comparison test. No effect of yacon syrup was observed on postprandial ghrelin and GLP-1 levels at all times evaluated. Similar observations were made after stratifying the analysis by BMI (body mass index) (eutrophic and obese). The effect of yacon syrup on postprandial subjective sensations of hunger, satiety, fullness, and desire to eat was not evident in the total group of women evaluated and even after BMI stratification. We concluded that yacon syrup had no effect on postprandial ghrelin and GLP-1 levels and on the subjective appetite sensation in young adult women.
... The study done in overweight/obese adults was failed to prove the long-term effect of inulin supplementation on the regulation of appetite (18). In the review, Liber and Szajewska also showed that the inulin supplementation did not significantly alter energy intake from the majority of RCTs (14,18,(19)(20)(21)(22)(23). Only Cani et al. (14) showed the effect of inulin supplementation on reducing energy intake in subjects. ...
Background: Appetite and dietary intake have been associated with obesity and successfulness of weight loss in obese individuals. Glucagon-like peptide 1 is a gut-derived neuropeptide that is produced as a response to dietary intake and associated with appetite. It has been investigated that prebiotic can induce GLP-1 production in animal models and humans.
Objectives: This study aimed to investigate the effect of lesser yam based cookies on fasting GLP-1 plasma, appetite, and dietary intake.
Methods: An experimental study was conducted on 15 overweight/obese individuals using cookies made with lesser yam flour for 6 weeks. Fasting GLP-1 level, dietary intake, and appetite were measured before and after the intervention. Dietary intake was recorded using a semi-quantitative food frequency questionnaire and appetite was measured using a visual analog scale.
Results: After the intervention, the dietary intake includes total energy (p=0,013), protein (p=0,004) and carbohydrate (p=0,02) were significantly reduced. Based on paired t-test that was done in each time point, after the intervention subjects had lower hunger feeling and higher satiety especially at 4 (p=0,039) and 3 (p=0,039) hours after breakfast, respectively. Fasting GLP-1 plasma level was not changed after the intervention (p>0,05). There is no correlation between GLP-1 and dietary intake as well as appetite.
Conclusions: We concluded that lesser yam based cookies were able to reduce dietary intake and hunger as well as increase fullness. The fasting GLP-1 concentration did not change after the intervention this was not associated with changes in satiety, fullness, desire to eat, or energy intake.
... [20][21][22] These SFAs can yield around 2 Cal/g for enterocytes but dependently on prebiotic bacteria for fermentation so that this processes can be affected by using antibiotics that are commonly used in hospitalized patients. [23,24] Other important enterocyte-nutrient is GLT which is independent on prebiotics for activation and so not affected by broad spectrum antibiotics. The GLT theory might also explain the significant higher ENF GIT tolerance and positive clinical outcomes in improving the ALB, GIT related systemic inflammatory response syndrome (SIRS), and GIT related enterobacteriaceae sepsis in Group IV, Group V, and Group VI in compared with Group I, Group II, and Group III. [25][26][27] Across all analysis variables in our study, ArgiMent ® had the highest significant positive clinical and economic outcomes due to the unique formulation characteristics of very high PD (≈26 g/100 Cal), High PRO quality (10 g of whey protein (WP)) ,high CD (≈2 Cal/ml), enrichment of immuneenhancing nutrients (IENs) of GLT, arginine (ARG), and vitamin C, enrichment of prebiotic galcto-oligosaccharides (GOS or Bimuno), and enrichment of zinc which might also explain the significant highest liver ALB synthesis in short bowel syndrome (SBS) or other TPN indication scenarios in hospitalized patients with highly suspected zinc deficiency. ...
Objectives: Most hospitalized ill patients have wasting syndromes, especially kwashiorkor which characterized by hypercatabolic status.Ideally, enteral nutritional formulas (ENFs) nutritional intake should be taken orally or enterally through various feeding tubes at least at trophic feeding (TF) dose (10-20 ml/hr) to maintain the integrity of enterocytes and subsequently to mitigate bacterial translocation.In our study, we evaluated the clinical and economic impacts of using supplemental six ENFsthat were available in our institutional at TF dosefor at least 1 week in total parenteral nutrition (TPN) dependent patients.Methods: Our study was retrospectively conducted in King Hussein Medical Hospital (KHMH) and analysis values were compared among the six tested ENFs groups by using ANOVA for continuous variables and Chi square test for nominal data after exclusion all hospitalized patients who were discharged or died before completed at least 1 week of dual enteral nutrition (EN) and TPN after admission.Results: The mean overall age was 58.4±9.9 years and 224 participants(68.7%) were male. The percentage changes in albumin level (%∆ALB) and other tested positive clinical and economic impacts were significantly highest in groups who were on ENFs with primarily high protein and caloric density (PD and CD) and were high or enriched with glutamine (GLT). Conclusion: In summary, using TF dose of ENFs in TPN dependent wasted hypoalbumenic hospitalized patients may have great positive clinical and economic outcomes especially if the ENF have a unique nutritional characteristic of higher PD, CD, and GLT, prebiotic, and zinc enrichments. Copyright © 2019 "Moh'd Nour" Mahmoud Bani Younes et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
... FOS is a mixture of oligofructoses that has a prebiotic effect. The prebiotic effect depends on the chain length of the carbohydrates in the mixture [18][19][20][21][22]. In addition to the prebiotic properties, the chain length also affects the mixture's physical properties. ...
Membrane cascades can fractionate fructooligosaccharides into 3 different fractions with varying degrees of polymerization (DP). In contrast to the traditional membrane system, membrane cascades have flexibility in configuration and setup for each stage. Apart from the improvement flexibility of the cascades provides, it raises problems related to multiple performance indicators and multiple process parameters. Therefore, new design criteria are required. We have designed an optimization approach for this multi-criteria problem. Eight configurations of cascaded membranes were built, measured and simulated to develop a design strategy. The performance of the separation process was evaluated by 10 different indicators: purities and yields for 3 different fractions and 4 separation factors between molecules with an adjacent DP. We found that the proposed configurations exceeded the performance of the previously reported 3-stage membrane cascade. Within those configurations, the cascade designs were able to increase the purity of (1) monosaccharides to 47% from 9%, (2) DP3 to 34% from 24% and (3) DP ≥ 5 to 77% from 34%. We also report a procedure to select a single optimum combination that compromises all performance indicators. This procedure systematically calculated the weights, which were then used to rank all feasible combinations and select the best one. In addition, a backward analysis using sensitivity coefficients was performed to pinpoint critical process parameters. Knowing these parameters, more targeted and more efficient improvements could be made. This approach is applicable for most integrated systems with multi-process variables and multi-performance indicators combining process modelling and multi-criteria decision making.
... Moreover, the serotonergic transmitter system has a modulatory effect on the reward network via different receptors and the serotonin transporter (36)(37)(38) . Furthermore, the present study confirmed the results of five previous studies showing the absence of a significant effect of prebiotics (inulin-type fructans) on appetite (39)(40)(41)(42)(43) . Two studies, one conducted in obese subjects (44) and one in children (45) , indicated a loss of appetite after inulin consumption. ...
Background:
Poor appetite and weight loss are common in melancholic depression. Probiotics and prebiotics have the capacity to affect host behaviour, appetite and weight change by modulating the gut microbiome. The aim of this post hoc analysis was to investigate the effect of supplementation with probiotic and prebiotic on appetite, in parallel with body mass index (BMI), weight and energy intake, in patients with major depressive disorder (MDD).
Methods:
We extracted data from a clinical trial with 81 patients. The participants were randomly assigned to receive probiotic (Lactobacillus helveticus and Bifidobacterium longum), prebiotic (galactooligosaccharide) or placebo for 8 weeks. Appetite, weight, BMI, dietary intake, serum leptin and physical activity were measured. Subjective appetite rating was evaluated every 2 weeks using visual analogue scales (VAS) to assess satiety, hunger, fullness and desire to eat. Serum leptin was measured by an enzyme-linked immunosorbent assay. Physical activity was measured using the international physical activity questionnaire. A repeated measures analysis of variance model was used to analyse VAS data and analysis of variance/analysis of covariance models for dietary intake, BMI, weight and leptin data.
Results:
VAS data analyses indicated no significant intervention-time interactions but did show a significant increase over time for desire to eat within the probiotic group (P = 0.025). No significant difference in either BMI or weight was seen among the groups. Energy intake and leptin were significantly increased in the probiotic group compared to the prebiotic.
Conclusions:
Overall, probiotic supplementation for 8 weeks among MDD patients resulted in improvement of appetite, whereas prebiotic administration had no significant effect on appetite.
... The greater decrease in ADFI and meal size in female LH pigs than in male LH pigs indicates that female pigs are less capable of maintaining their feed intake when the dietary RS concentration increases; however, no evidence in pigs is available that supports this observation. In humans, however, short-chain fructo-oligosaccharides that are fermented in the large intestine reduced food intake in women, whereas in men, daily food intake was increased (50). This may be related to a slower gastric emptying and small intestinal transit of digesta in women than in men (51)(52)(53), enhancing the short-term satiating effect of RS, particularly in women. ...
Feeding behavior is controlled by satiety mechanisms, which are affected by the extent of starch digestion, and thus resistant starch (RS) intake. Alterations in feeding behavior to changes in RS intake may depend on the adaptation of processes involved when shifting from starch digestion to fermentation or vice versa.
The aim of this study was to investigate how growing pigs adapt their feeding behavior in response to increasing and decreasing dietary RS concentrations.
Thirty-six groups of 6 pigs (25.4 ± 2.8 kg; Hypor Libra × Hypor Maxter; male:female, 1:1) were fed diets containing 50% high-amylose maize starch (high RS; HRS) or waxy maize starch (low RS; LRS). Over 28 d, diets were exchanged following a 5-step titration (25% per step) that was executed in the upward (LH) or downward direction (HL). Twelve groups received a control diet to correct for changes over time. Individual feeding behavior and total tract starch digestion and fermentation were evaluated. The response in each parameter to increasing dietary HRS inclusion was estimated through the use of linear regression procedures, and tested for titration direction and sex effects.
Complete substitution of LRS with HRS increased the proportion of starch fermented, which was greater in LH pigs than in HL pigs (17.6% compared with 8.18%; P < 0.001), and decreased the feed intake (106 g/d; P = 0.021) and meal size (12.6 g; P < 0.001) of LH pigs, but not of HL pigs. In LH pigs, the size of the starch fermentation response positively correlated with the size of the feed intake response (r = 0.90, P < 0.001).
The attenuated response in starch fermentation in HL pigs indicates that pigs adapt more slowly to dietary supply of digestible starch than to RS, consequently resulting in fermentation of enzymatically digestible starch. Feed intake and feeding behavior only changed in pigs poorly adapting to RS, indicating that adequacy of adaptation, rather than RS itself, drives feed intake. These findings stress the importance of diet history for nutrient digestion and feeding behavior.
... These oligomers have different properties depending on their chain length. Longand short-chain FOS show different rheological behaviour and have different sweetness and nutritional value [17][18][19][20][21]. The small sugars are undesired because of their sweet taste and high calorie content. ...
Fructooligosaccharides (FOS) were fractionated using nanofiltration cascades. Instead of creating one product
and a residual stream, we report on configurations that create 3 separate product streams rich in: (1) monosaccharides
(DP1), (2) DP3 and (3) DP≥5. We developed a modular system allowing different operating
pressures and membrane types at each stage. Two possible alternative configurations were assessed for a 3-stage
cascade both experimentally and via simulation. The simulation was performed using a steady state model and
was in a good agreement with the experimental data. Using the simulation model, the system was optimized
towards 4 and 5 stage cascades. All designs were evaluated based on the purities and yields of 3 components of
interest in the corresponding product streams. Selecting the correct set up, the cascade was able to reach
maximum purity of monosaccharides to 66 wt% (from 9 wt%), DP3 to 33 wt% (from 24 wt%) and DP≥5 to
54 wt% (from 34 wt%). Increasing the number of stages improved the maximum purities of the 3 fractions.
However, a fifth stage did not increase the purification and the best purities were found using 4-stage rather than
5-stage cascades.
... According to Parnell et al. (81), prebiotic-induced changes in the gut microbiome of obese patients decreases the circulation of lenomorelin or ghrelin (a hunger hormone) and increases the peptide, tyrosine or PYY. In contrast, however, studies carried out by Peters et al. (82) and Hess et al. (83) indicated that prebiotic treatments do not influence the appetite. A recent study by Tarini et al. (84) demonstrated that a single dose of insulin significantly decreases levels of lenomorelin blood plasma and augments post-prandial plasma levels of Glucagon-like peptide-1. ...
The interaction between the human microbiome and immune system has an effect on several human metabolic functions and impacts our well-being. Additionally, the interaction between humans and microbes can also play a key role in determining the wellness or disease status of the human body. Dysbiosis is related to a plethora of diseases, including skin, inflammatory, metabolic, and neurological disorders. A better understanding of the host-microbe interaction is essential for determining the diagnosis and appropriate treatment of these ailments. The significance of the microbiome on host health has led to the emergence of new therapeutic approaches focused on the prescribed manipulation of the host microbiome, either by removing harmful taxa or reinstating missing beneficial taxa and the functional roles they perform. Culturing large numbers of microbial taxa in the laboratory is problematic at best, if not impossible. Consequently, this makes it very difficult to comprehensively catalog the individual members comprising a specific microbiome, as well as understanding how microbial communities function and influence host-pathogen interactions. Recent advances in sequencing technologies and computational tools have allowed an increasing number of metagenomic studies to be performed. These studies have provided key insights into the human microbiome and a host of other microbial communities in other environments. In the present review, the role of the microbiome as a therapeutic agent and its significance in human health and disease is discussed. Advances in high-throughput sequencing technologies for surveying host-microbe interactions are also discussed. Additionally, the correlation between the composition of the microbiome and infectious diseases as described in previously reported studies is covered as well. Lastly, recent advances in state-of-the-art bioinformatics software, workflows, and applications for analysing metagenomic data are summarized.
... Regular intake of such prebiotics increased the plasma ferulic acid concentration, induced satiety, reduced the low-density lipoprotein cholesterol and increased high-density lipoprotein. Prebiotics also improved glucose homeostasis and lowered the risk of obesity and cardiovascular diseases (Harris & Kris-Etherton, 2010;Hess, Birkett, Thomas, & Slavin, 2011;Wong et al., 2010). FOS is also reported to be effective against hyperlipidaemia. ...
Gut flora have a crucial role in metabolizing various nutritional substrates to maintain human health. Several studies on prebiotics and symbiotic have reported to be clinically effective in maintaining the balance of gastrointestinal microbiota to improve health conditions. Therefore, an optimum balance is required in the intestinal microflora of the host. Under certain stress conditions, it may be altered which manifests as gut disorders. Prebiotics from food are the fermentable fiber which selectively feed beneficial bacteria in the intestinal microbiota, to maintain a healthy microbiome environment. Probiotic foods are supplements with live microbes, showing immune-supportive effects in the gastrointestinal tract. However, both pre- and probiotics have been reported to work best in combination. This combined effect of both, results in synbiotics. Prebiotic foodstuff remains unaltered in the gastrointestinal tract, as gastric enzymes cannot act on them. They reach the large intestine intact and are selectively fermented to give beneficial effects. This review focusses on prebiotic foods, their nutritional value, characteristics, safe consumption, therapeutic effects and mechanism of action and their role in synbiotics.
... Vitaglione et al. demonstrated small (38 g) and large (114 g) portions of biscuits with the same energy density of 17 kcal/g significantly reduced energy intake at lunch among women and not among men (Vitaglione et al., 2010). Another study demonstrated how males had more energy than females at lunch (Pedersen et al., 2013;Hess et al., 2011). In our study, gender had no effect on energy intake, i.e. males and females had eaten equally from an ad libitum lunch. ...
... However, the evidence from human data on food intake tends to be contradictory. Several short-term clinical studies have found effects of oligofructose on satiety feelings and food intake (21) , whereas others found only effects on satiety (22,23) or food intake (24,25) , or no effects at all (26,27) . ...
Oligofructose is a prebiotic dietary fibre obtained from chicory root inulin. Oligofructose supplementation may affect satiety, food intake, body weight and/or body composition. The aim was to examine the efficacy of oligofructose-supplemented granola bars on the following weight management outcomes: satiety, energy intake, body weight and body composition in overweight or obese adults. In all, fifty-five adults with overweight or obesity (thirty-six females/nineteen males; age: 41 ( sd 12) years; 90·6 ( sd 11·8) kg; BMI: 29·4 ( sd 2·6) kg/m ² ) participated in a parallel, triple-blind, placebo-controlled intervention. A total of twenty-nine subjects replaced their snacks twice a day with an equienergetic granola bar supplemented with 8 g of oligofructose (OF-Bar). Subjects in the control group ( n 26) replaced their snack with a control granola bar without added oligofructose (Co-Bar). Satiety, 24-h energy intake, body weight and body composition (fat mass and waist circumference) were measured at baseline, weeks 6 and 12. In addition, weekly appetite and gastrointestinal side effects were measured. During the intervention, energy intake, body weight and fat mass remained similar in the Co-Bar and OF-Bar groups (all P >0·05). Both groups lost 0·3 ( sd 1·2) kg lean mass ( P <0·01) and reduced their waist circumference with −2·2 ( sd 3·6) cm ( P <0·0001) after 12 weeks. The OF-Bar group reported decreased hunger in later weeks of the intervention ( P =0·04), less prospective food consumption ( P =0·03) and less thirst ( P =0·003). To conclude, replacing daily snacks for 12 weeks with oligofructose-supplemented granola bars does not differentially affect energy intake, body weight and body composition compared with a control bar. However, there was an indication that appetite was lower after oligofructose bar consumption.
... However, as previously explained [20], experimental evidence suggests that the amount of prebiotic included in our formulation was too low to significantly influence feeding behaviours. This viewpoint is supported by recent results [61] showing that the supplementation of much larger daily doses of a comparable prebiotic formulation (short-chain oligofructose) was not sufficient to acutely influence appetite. Figure 1 illustrates the global impact of the program on the BDI score. ...
This study evaluated the impact of probiotic supplementation (Lactobacillus rhamnosus CGMCC1.3724 (LPR)) on appetite sensations and eating behaviors in the context of a weight-reducing program. Obese men (n = 45) and women (n = 60) participated in a double-blind, randomized, placebo-controlled trial that included a 12-week weight loss period (Phase 1) based on moderate energy restriction, followed by 12 weeks of weight maintenance (Phase 2). During the two phases of the program, each subject consumed two capsules per day of either a placebo or a LPR formulation (10 mg of LPR equivalent to 1.6 108 CFU/capsule, 210 mg of oligofructose, and 90 mg of inulin). The LPR supplementation increased weight loss in women that was associated with a greater increase in the fasting desire to eat (p = 0.03). On the other hand, satiety efficiency (satiety quotient for desire to eat) at lunch increased (p = 0.02), whereas disinhibition (p = 0.05) and hunger (p = 0.02) scores decreased more in the LPR-treated women, when compared with the female control group. Additionally, the LPR female group displayed a more pronounced decrease in food craving (p = 0.05), and a decrease in the Beck Depression Inventory score (p = 0.05) that was significantly different from the change noted in the placebo group (p = 0.02), as well as a higher score in the Body Esteem Scale questionnaire (p = 0.06). In men, significant benefits of LPR on fasting fullness and cognitive restraint were also observed. Taken together, these observations lend support to the hypothesis that the gut-brain axis may impact appetite control and related behaviors in obesity management.
... This is in agreement with a previous study that showed no specific satiating effect of GG even though it has required more effort for swallowing during passage through the oral cavity in humans [42]. The effect of FOS administration in the short term (2 to 7 days) is novel compared to previous studies [15,16,43, 44]. Analysis of daily food intake during the first week revealed that the decrease in food intake induced by the 3 dietary fibers had a late onset. ...
... This is in agreement with a previous study that showed no specific satiating effect of GG even though it has required more effort for swallowing during passage through the oral cavity in humans [42]. The effect of FOS administration in the short term (2 to 7 days) is novel compared to previous studies [15,16,43,44]. Analysis of daily food intake during the first week revealed that the decrease in food intake induced by the 3 dietary fibers had a late onset. ...
FOSs are short-chain fructose-based oligosaccharides with notable functional and health benefits. Naturally present in various fruits and vegetables, FOSs are primarily produced enzymatically or microbially from sucrose or long-chain fructans, namely, inulin. Enzymes such as fructosyltransferase, β-fructofuranosidase, and endoinulinase are typically involved in its production. The chemical structure of FOSs consists of an assembly of fructose residues combined with a glucose unit. The increasing consumer demand for healthy foods has driven the widespread use of FOSs in the functional food industry. Thus, FOSs have been incorporated into dairy products, beverages, snacks, and pet foods. Beyond food and feed applications, FOSs serve as a low-calorie sweetener for and are used in dietary supplements and pharmaceuticals. As a prebiotic, they enhance gut health by promoting the growth of beneficial bacteria, aid digestion, improve mineral absorption, and help regulate cholesterol and triglyceride levels. Generally recognized as safe (GRAS) and approved by global regulatory agencies, FOSs are a valuable ingredient for both food and health applications. This review provides an updated perspective on the natural sources and occurrence of FOSs, their structures, and physicochemical and physiological features, with some focus on and a critical assessment of their potential health benefits. Moreover, FOS production methods are concisely addressed, and forthcoming developments involving FOSs are suggested.
Recent studies show a link between the gut microbiota and the regulation of satiety and energy intake, processes that contribute to the development and pathophysiology of metabolic diseases. However, this link is predominantly established in animal and in vitro studies, whereas human intervention studies are scarce. In this review we focus on recent evidence linking satiety and the gut microbiome, with specific emphasis on gut microbial short-chain fatty acids (SCFAs). Based on a systematic search we provide an overview of human studies linking the intake of prebiotics with gut microbial alterations and satiety signaling. Our outcomes highlight the importance of in-depth examination of the gut microbiota in relation to satiety and provide insights into recent and future studies in this field.
Food hydrocolloids are obtained from algae, bacteria, fruit, and plant extracts, at contents of between 60 and 90%. Hydrocolloids themselves can be exploited for their inherent nutritional value, as they can contain a large proportion of dietary fiber. Hydrocolloids from natural sources have been used in the food industry to a large extent to enhance useful properties, such as quality, safety, stability, and nutritional and health benefits of various food products – baked goods, beverages, confectionary, dressings, sauces, and meat and poultry products. The human diet may include numerous fibers as components of foods and/or as additives to improve the nutritional value of foods. Arabinoxylan is a major constituent of dietary fiber in whole grains. Due to its nutritional aspect, dietary fiber can be classified as a functional food, or nutraceutical. As a dietary fiber source, cereal polysaccharides are recognized as health amendments that can prevent emerging diseases.
Some types of dietary fibers show beneficial effects in randomized controlled clinical studies. In the small bowel, beneficial effects include cholesterol lowering and improved glycemic control. Only gel-forming fibers (e.g., psyllium) are clinically proven to provide both of these health benefits, and the beneficial effects are highly correlated with the viscosity of the gelling fiber. In the large bowel, only fibers that resist fermentation and remain intact throughout the large bowel can be present in stool and can provide a laxative effect. Fiber supplements may appear to be a convenient and concentrated source of fiber, but most isolated fibers have no clinical evidence of a health benefit. Fiber recommendations should be based on reproducible clinical evidence of a meaningful health benefit.
This study aims to examine the acute and short-term effects of prebiotics, probiotics, and their combination on appetite, energy intake and satiety related hormones in two phases. The first phase was a randomized, double blind, placebo controlled crossover study. Prebiotic (16 g inulin), probiotic (Lactobacillus paracasei subsp. paracasei 431 (L. casei 431) (>10⁶cfu/ml), synbiotic (their combination) and control (16 g maltodextrin) dairy drinks were consumed by 16 healthy men with a standard breakfast on four separate test days, and the following satiety responses and ad libitum food intake at lunch and over 24 h were assessed. In the second phase, the effects of 21 days of synbiotic (n = 10) or control (n = 11) drink consumption on appetite sensation, energy intake, serum glucose, insulin, peptide YY, ghrelin, obestatin and adiponectin concentration were assessed in a randomized double-blind placebo-controlled design. In the first phase, energy intake values during ad libitum lunch were the lowest in the prebiotic drink, followed by probiotic, synbiotic and control drinks, respectively (p = 0.017); also the rest of the day and 24-hour dietary energy intake was lower by prebiotic and probiotic drinks compared to the control drink (p < 0.05 for each). For short-term effects, no significant difference in anthropometric measurements, hunger-satiety scores and serum glucose, insulin, PYY, ghrelin, obestatin and adiponectin concentrations were recorded. Despite the potential of prebiotics and probiotics to reduce energy intake, further studies are required for a better understanding of their role in satiety related mechanisms.
Introduction:
excess weight represents a public health problem due to its associated risk factors. A sedentary lifestyle, an inadequate diet or a decrease in the feeling of satiety are some of the causes. Objetives: to evaluate the satiating properties of the consumption of a functional Iberian broth enriched with phospho-fructooligosaccharides (FOS) in healthy people through the plasma concentration of hormones involved in appetite.
Material and method:
acute, crossover, randomized, double-blind and controlled nutritional clinical trial carried out in 18 randomized participants in two treatment sequences (functional broth (CF), composed of 5.6 g POS/100 g and control broth (CC), with 0.4 g of maltodextrin/100 g) with 14 days of washing in between. Satiety-related parameters (glucose, insulin, leptin, ghrelin, GLP-1, PYY) and visual analog scales (VAS) were measured.
Results:
the percentage of body fat decreased in those who took the CF (-0.15 ± 0.32 vs 0.09 ± 0.52) (p < 0.05). Leptin concentration was higher with CF (p < 0.001), which was shown at time points -30 (p < 0.001), 0 (p < 0.001), 30 (p = 0.026) and 120 (p = 0.049) when compared to CC. The areas under the curve (AUC) for GLP-1 (p = 0.0033) and PYY (p = 0.022) were higher for CF as compared to CC.
Conclusions:
consumption of an Iberian broth enriched with POS improves the plasma concentration of hormones involved in the control of satiety, and reduces the amount of body fat. This result could have beneficial effects for the prevention and treatment of overweight.
Consumption of whole grain has been suggested to decrease the risk of obesity, indicated by a decreased weight or weight gain in prospective studies. Appetite sensation may be affected during or immediately after whole grain consumption, potentially mediated by mechanisms related to stomach distension or a lower glycemic response. Various single-meal studies have investigated the effects of different types of whole grain products on subjective appetite sensation and ad libitum energy intake at a subsequent meal in acute settings. The presence of dietary fibre and resistant starch as well as the firmer botanical structure of whole grain foods may impair digestion and absorption in the small intestine, which increases the passage of macronutrients to the colon. Factors such as dietary fibre content and composition, particle size and cereal type may determine effects on appetite. Consumption of certain whole grain foods has been reported to influence appetite sensation after the following meal, the so-called “second-meal effect.”
Open nanofiltration of mixtures of fructo-oligosaccharides was assessed by experiment and by modelling the overall permeation behaviour of 3 different membranes. The temperature effect was modelled using the steric pore model, incorporating the molecular volumetric expansion of fructo-oligosaccharides as solutes, the decrease in the solution viscosity and the volumetric expansion of the membrane with increasing temperature. The thermal expansion of the solute was described as a linear increase in the bare molecular volume plus a non-linear decrease in its hydration number. The viscosity reduction was modelled by incorporating the temperature as a variable into an existing exponential relation derived by Chirife and Buera. The thermal expansion of membranes was described with a linear increase in the pore size and a linear decrease in its hydrodynamic resistance. Although the purity of the oligosaccharide product was hardly affected by the temperature, the yield was much lower at higher temperatures. The yield can therefore be improved by decreasing the temperature while maintaining the product purity. This behaviour was also observed in a 3-stage filtration cascade. The temperature effect is closely related to the increase in fluxes with temperature, leading to a different split of the feed into permeate and retentate. In a membrane cascade, the lower yield with higher temperatures was seen most strongly at the top stage, and much less at the middle and lower stages, which can be explained by the configuration of the cascade.
Purpose of review:
Dietary fiber may play a role in obesity prevention through reduction of body weight and control of appetite, however, not all fibers are created equally, and characteristics of fiber such as viscosity, fermentability and solubility may affect appetite differently.
Recent findings:
Although early studies supported that fructan fibers, including inulin, fructooligosaccharides, and oligofructose affected satiety, more recent studies are less supportive. We found that a higher dose of fiber such as oligofructose (16 g/day) is needed and for a longer duration (12-16 weeks) to detect differences in appetite and subsequent energy intake, whereas, practical amounts of fructooligosaccharides, less than 10 g/day, generally do not affect satiety or food intake. It should be noted that there are many sources of fructan fibers, both in native foods, chicory roots, agave, and Jerusalem artichokes and isolated forms that vary in chain length.
Summary:
Fructan fibers, which include fructooligosaccharides, oligofructose, and inulin, provided in low doses (<10 g/day), generally do not affect measures of human appetite including satiety or food intake and should not be recommended as a fiber with sole satiating power.
Background: Many intervention studies have tested the effect of dietary fibers (DFs) on appetite-related outcomes, with inconsistent results. However, DFs comprise a wide range of compounds with diverse properties, and the specific contribution of these to appetite control is not well characterized.Objective: The influence of specific DF characteristics [i.e., viscosity, gel-forming capacity, fermentability, or molecular weight (MW)] on appetite-related outcomes was assessed in healthy humans.Design: Controlled human intervention trials that tested the effects of well-characterized DFs on appetite ratings or energy intake were identified from a systematic search of literature. Studies were included only if they reported 1) DF name and origin and 2) data on viscosity, gelling properties, fermentability, or MW of the DF materials or DF-containing matrixes.Results: A high proportion of the potentially relevant literature was excluded because of lack of adequate DF characterization. In total, 49 articles that met these criteria were identified, which reported 90 comparisons of various DFs in foods, beverages, or supplements in acute or sustained-exposure trials. In 51 of the 90 comparisons, the DF-containing material of interest was efficacious for ≥1 appetite-related outcome. Reported differences in material viscosity, MW, or fermentability did not clearly correspond to differences in efficacy, whereas gel-forming DF sources were consistently efficacious (but with very few comparisons).Conclusions: The overall inconsistent relations of DF properties with respect to efficacy may reflect variation in measurement methodology, nature of the DF preparation and matrix, and study designs. Methods of DF characterization, incorporation, and study design are too inconsistent to allow generalized conclusions about the effects of DF properties on appetite and preclude the development of reliable, predictive, structure-function relations. Improved standards for characterization and reporting of DF sources and DF-containing materials are strongly recommended for future studies on the effects of DF on human physiology. This trial was registered at http://www.crd.york.ac.uk/PROSPERO as CRD42015015336.
Background:
Three-fourths of adults older than 55 years in the United States are overweight or obese. Prebiotics including inulin-type fructans may benefit with weight management.
Aim:
We aimed to investigate the acute effects of pre-meal inulin consumption on energy intake (EI) and appetite in older adults.
Methods:
Sedentary, overweight or obese middle-aged and older adults ( n = 7, 60.9 ± 4.4 years, BMI 32.9 ± 4.3 kg/m(2)) ingested inulin (10 g) or a water preload before each test period in a randomly assigned order. EI, appetite and gastrointestinal symptoms were monitored during the following 24 h.
Results:
No differences in EI were noted between conditions (inulin: 14744 ± 5552 kJ, control: 13924 ± 4904 kJ, p > 0.05). Rumbling was increased with inulin consumption ( p < 0.05).
Conclusion:
Pre-meal inulin consumption does not acutely decrease EI or suppress appetite in older adults. Further research should address individual differences among diets, eating behaviors, and microbiota profiles.
Diets containing beans have been associated with a lower risk of obesity and overweight in several dietary surveys. These results suggest a benefit might be derived from beans and other pulses, possibly due to improved satiety or satiation and therefore lowering energy intake. Such a hypothesis has not been tested.
To investigate the effect of processing, recipe, and pulse variety on short-term food intake (FI), subjective appetite, and glycemic response after pulse consumption in healthy young men.
Three experiments were conducted. In a randomized repeated-measures design, young men aged 18-35 years with a body mass index of 20-25 kg/m(2) were fed the test treatments. In experiment 1 (n = 14), navy beans canned in Canada or in the United Kingdom were compared with homemade navy beans and 300 ml of glucose drink, each containing 50 g of available carbohydrate. In experiment 2 (n = 14), canned navy beans in tomato sauce, maple style, with pork and molasses, and homemade navy beans with pork and molasses were compared with white bread, each containing 50 g of available carbohydrate. In experiment 3 (n = 15), 4 equicaloric (300-kcal) treatments of pulses were compared with both a white bread and water control. Blood glucose and subjective appetite were measured from immediately before consumption of the treatment to 120 minutes later when FI from a pizza meal was measured.
All caloric treatments decreased subjective appetite. In no experiment did any pulse treatment lower FI at 120 minutes compared with white bread or result in lower cumulative FI (sum of calories from treatment and pizza meal) compared with either 50 g of available carbohydrate as a glucose drink (experiment 1) or from white bread (experiment 2) or compared with equal food energy from white bread (experiment 3). Glycemic response to navy beans was affected by recipe, but not processing, and as with the other pulses, it was lower than with white bread. An inverse relationship was observed between glycemic response and both subjective appetite and FI at 120 minutes in experiment 3 (r = -0.4, p = 0.001) but not in experiments 1 (r = 0.1, p = 0.62) and 2 (r = 0.2, p = 0.10).
The short-term effect of pulse consumption on subjective appetite and FI at a meal 120 minutes later and in cumulative food intake was determined primarily by energy content and was little influenced by composition, processing, recipe, or variety. Thus, the epidemiological associations between frequent pulse consumption and lower risk of obesity and overweight are not explained by short-term effect of pulses on satiety and FI.
A high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.
To investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.
A total of 19 healthy volunteers, age 18-30, mean BMI 23.2 kg/m(2) participated in the study. Measurement of food and satiety-related perceptions with ten attributes was performed by using 10-unit graphic intensity scales during a 120 min period after the ingestion the sample. The attributes evaluated were satiety, hunger (unipolar and bipolar scale), appetite, fullness, desire to eat something/sweet/savoury/the sample food and thirst. The sample foods used were a beverage without fibre, a guar gum beverage, a wheat bran beverage, an oat beta-glucan beverage and wheat bread was used as the control. The fibre content of the samples was 0 g (beverage without fibre), 2.4 g (wheat bread), 7.8 g (guar gum) or 10.5 g (wheat bran and oat beta-glucan beverage) per 400 g/1,000 kJ portion.
The area under curve (AUC) for perceived satiety was higher (169 vs. 83 cm min; t test P = 0.026) and the desire to eat was lower (AUC -179 vs. -83 cm min; t test P = 0.008) for the guar gum beverage as compared to the beverage without fibre. Also the beverage with oat beta-glucan increased fullness and showed a trend of increasing perceived satiety and decreasing the desire to eat more than the beverage without fibre.
Our results support the idea that dietary fibre in beverages can enhance their perceived satiety and decrease the desire to eat more than a beverage without fibre.
An increase in gastrointestinal viscosity or colonic fermentation is suggested to improve appetite control and reduce food intake. It has been proposed that beta-glucan and fructooligosaccharide (FOS) are food ingredients that increase gastrointestinal viscosity and colonic fermentation, but the results are inconclusive.
The objective was to test the effect of FOS, beta-glucan, or a combination thereof on appetite ratings and food intake over 2 consecutive days.
In a 4-way balanced-order, crossover, double-blind design, 21 healthy volunteers [mean body mass index (in kg/m(2)) 25.9] consumed a meal-replacement bar at 0900 and an ad libitum lunch at 1300 on 2 consecutive days. On day 1 only, the subjects consumed a second (identical) bar at 1700 and a fixed snack at 1900. The control bar contained 0.3 g beta-glucan from 6.8 g oats (control), and the 3 equicaloric test bars contained an additional 0.9 g beta-glucan (from 8.0 g barley), 8 g FOS, or 0.9 g beta-glucan + 8 g FOS. Appetite scores and subsequent ad libitum test meal intakes were measured. Viscosities in response to bar consumption were determined under simulated gastric conditions. The results were analyzed by analysis of covariance.
The addition of beta-glucan, FOS, or a combination thereof did not affect appetite ratings or food intake, although the addition of beta-glucan to the bar doubled gastric viscosity (841 compared with 351 mPa . s).
Consumption of beta-glucan, FOS, or a combination thereof in meal-replacement bars at the levels tested for 2 consecutive days does not improve appetite control. Efficacy may have improved if the consumption period was longer, if the content of beta-glucan was greater, or if a form of beta-glucan that generates even higher gastric viscosity was consumed. This trial was registered at (clinicaltrials.gov) as NCT00776256.
There is a need for studies on colonic fermentation in order to learn more about health and diseases of the colon. The aim of the present study was to evaluate the fate of two different doses of fructo-oligosaccharides (5 and 15 g/d) v. glucose in the intestine of healthy men. Twenty-four volunteers participated in a 5-week study. The study was a completely balanced multiple crossover trial using an orthogonal Latin-square design for three periods, with supplement periods of 7 d and two 7 d wash-out periods. Breath samples and faecal samples were collected. There was a clear gaseous response to the consumption of fructo-oligosaccharides. The highest dose significantly increased 24 h integrated excretion of breath H2 (P < 0.05). Breath H2 excretion after ingestion of 5 g fructo-oligosaccharides was higher than control, but did not reach significance. No effects on the total concentration of short-chain fatty acids in faeces were observed, no modification of the molar proportions of the various short-chain fatty acids was observed. The faecal pH did not change. No changes in faecal weight were observed. No fructo-oligosaccharides were recovered in faeces. We conclude that fructo-oligosaccharides added to the diet of young Western subjects are fully metabolized in the large intestine. The level of fermentation seem to be dose-dependent.
To compare the effects of digestible (pregelatinized) and partially indigestible (retrograded) cornstarches on some metabolic indexes, we studied eight healthy volunteers during two periods separated by 1 wk. In each period, fasting volunteers consumed at 0800 the test meal containing either the digestible or partially indigestible cornstarch; blood and breath were sampled in the absorptive period for 8 h. To study its late effects, the same test meal as that served at 0800 was given again at 2200, and blood and breath were sampled for 3 h in the postabsorptive period the next morning, i.e., 10 h after ingestion of the test meal. In the absorptive period, blood glucose and insulin were significantly higher after ingestion of digestible cornstarch than after partially indigestible cornstarch. In the postabsorptive period concentrations of blood glucose, insulin, and fatty acids were not significantly different, whereas concentrations of blood acetate, breath hydrogen, methane, and 13CO2, and the respiratory quotient and satiety were significantly higher (P < 0.05) and concentrations of blood glycerol significantly lower (P < 0.05) after ingestion of partially indigestible cornstarch than after digestible cornstarch. We conclude that in healthy humans, digestion of partially indigestible cornstarch is slow in the small intestine and its colonic fermentation continues 10-13 h after its ingestion. Compared with pregelatinized cornstarch, the shift in starch digestion induced by retrogradation leads to a reduction in glycemic and insulinemic responses in the absorptive period and in lipolysis in the postabsorptive.
Short-chain fructo-oligosaccharides (SC-FOS) are a mixture of oligosaccharides consisting of glucose linked to fructose units (Gfn; n = </= 4), which are not digested in the human small intestine but are fermented in the colon where they specifically promote the growth of bifidobacteria. In healthy volunteers, we assessed the tolerance and the threshold dose of SC-FOS that significantly increased fecal bifidobacteria counts and the possibility of a dose-response relationship. Randomly divided into five groups and eating their usual diets, healthy volunteers (40: 18 males, 22 females) ingested in two oral doses for 7 d a powder mixture containing (g SC-FOS/d): 0, G0; 2.5, G2.5; 5, G5; 10, G10; 20, G20. Stools were collected before (d1) and at the end (d8) of sugar consumption, and tolerance was evaluated using a daily chart. Total anaerobe counts were not affected by SC-FOS ingestion. Bifidobacteria counts at d8 were greater in groups G10 and G20 than in G0 and G2.5 (P < 0.05). Fecal pH did not differ among groups. A significant correlation between the dose of SC-FOS ingested and the fecal bifidobacteria counts was observed at d8 (r = 0.53; P < 0.01). Excess flatus was significantly more frequent in subjects consuming G20 than in those consuming G0, G2.5 or G5 (P < 0.05), and more intense in G20 than in G0 and G5 groups (P < 0.05). In conclusion, the optimal and well-tolerated dose of SC-FOS that significantly increased fecal bifidobacteria in healthy volunteers consuming their usual diet is 10 g/d.
To examine reproducibility and validity of visual analogue scales (VAS) for measurement of appetite sensations, with and without a diet standardization prior to the test days.
On two different test days the subjects recorded their appetite sensations before breakfast and every 30 min during the 4.5 h postprandial period under exactly the same conditions.
55 healthy men (age 25.6+/-0.6 y, BMI 22.6+/-0.3 kg¿m2).
VAS were used to record hunger, satiety, fullness, prospective food consumption, desire to eat something fatty, salty, sweet or savoury, and palatability of the meals. Subsequently an ad libitum lunch was served and energy intake was recorded. Reproducibility was assessed by the coefficient of repeatability (CR) of fasting, mean 4.5 h and peak/nadir values.
CRs (range 20-61 mm) were larger for fasting and peak/nadir values compared with mean 4.5 h values. No parameter seemed to be improved by diet standardization. Using a paired design and a study power of 0.8, a difference of 10 mm on fasting and 5 mm on mean 4.5 h ratings can be detected with 18 subjects. When using desires to eat specific types of food or an unpaired design, more subjects are needed due to considerable variation. The best correlations of validity were found between 4.5 h mean VAS of the appetite parameters and subsequent energy intake (r=+/-0.50-0.53, P<0.001).
VAS scores are reliable for appetite research and do not seem to be influenced by prior diet standardization. However, consideration should be given to the specific parameters being measured, their sensitivity and study power. International Journal of Obesity (2000)24, 38-48
OBJECTIVE: How much do the sensory properties of food influence the way people select their food and how much they eat? The objective of this paper is to review results from studies investigating the link between the sensory perception of food and human appetite regulation. CONTENT OF THE REVIEW: The influence of palatability on appetite and food intake in humans has been investigated in several studies. All reviewed studies have shown increased intake as palatability increased, whereas assessments of the effect of palatability using measures of subjective appetite sensations have shown diverging results, for example, subjects either feel more hungry and less full after a palatable meal compared to a less palatable meal, or they feel the opposite, or there is no difference. Whether palatability has an effect on appetite in the period following consumption of a test meal is unclear. Several studies have investigated which sensory properties of food are involved in sensory-specific satiety. Taste, smell, texture and appearance-specific satieties have been identified, whereas studies on the role of macronutrients and the energy content of the food in sensory-specific satiety have given equivocal results. Different studies have shown that macronutrients and energy content play a role in sensory-specific satiety or that macronutrients and energy content are not a factor in sensory-specific satiety. Sensory-specific satiety may have an important influence on the amount of food eaten. Studies have shown that increasing the food variety can increase food and energy intake and in the short to medium term alter energy balance. Further knowledge about the importance of flavour in appetite regulation is needed, for example, which flavour combinations improve satiety most, the possible connection between flavour intensity and satiety, the effect of persistence of chemesthetic sensation on palatability and satiety, and to what extent genetic variation in taste sensitivity and perception influences dietary habits and weight control.
This review's objective is to give a critical summary of studies that focused on physiologic measures relating to subjectively rated appetite, actual food intake, or both. Biomarkers of satiation and satiety may be used as a tool for assessing the satiating efficiency of foods and for understanding the regulation of food intake and energy balance. We made a distinction between biomarkers of satiation or meal termination and those of meal initiation related to satiety and between markers in the brain [central nervous system (CNS)] and those related to signals from the periphery to the CNS. Various studies showed that physicochemical measures related to stomach distension and blood concentrations of cholecystokinin and glucagon-like peptide 1 are peripheral biomarkers associated with meal termination. CNS biomarkers related to meal termination identified by functional magnetic resonance imaging and positron emission tomography are indicators of neural activity related to sensory-specific satiety. These measures cannot yet serve as a tool for assessing the satiating effect of foods, because they are not yet feasible. CNS biomarkers related to satiety are not yet specific enough to serve as biomarkers, although they can distinguish between extreme hunger and fullness. Three currently available biomarkers for satiety are decreases in blood glucose in the short term (<5 min), which have been shown to be involved in meal initiation; leptin changes during longer-term (>2-4 d) negative energy balance; and ghrelin concentrations, which have been implicated in both short-term and long-term energy balance. The next challenge in this research area is to identify food ingredients that have an effect on biomarkers of satiation, satiety, or both. These ingredients may help consumers to maintain their energy intake at a level consistent with a healthy body weight.
The hypothesis tested in the present study is that dietary fructans are able to modulate gastrointestinal peptides involved in the control of food intake, namely glucagon-like peptide (GLP)-1 (7-36) amide and ghrelin. After 3 weeks of treatment with a standard diet (control) or the same diet enriched with 100 g fructans varying in their degrees of polymerization (oligofructose (OFS), Synergy 1 (Syn) or long chain inulin)/kg, male Wistar rats were deprived of food for 8 h before sample collection. Dietary energy intake throughout the experiment was significantly lower (P<0.05) in fructans-fed rats than in control rats, leading to a significant decrease (P<0.01) in epidydimal fat mass at the end of the treatment in OFS- and Syn-treated rats. GLP-1 (7-36) amide concentration in portal vein serum was higher in OFS- and Syn-fed than in control rats. Both GLP-1 (7-36) amide concentration and proglucagon mRNA concentrations were significantly greater (P<0.05) in the proximal colonic mucosa of fructans-fed rats v. controls. Normally active ghrelin concentration in plasma increases during food deprivation and rapidly falls during a meal. In the present study, after 8 h of food deprivation, active ghrelin in the plasma remained significantly lower (P<0.05) in OFS and Syn-fed than in control rats. These results are in accordance with the modifications of dietary intake and fat-mass development in short-chain fructans-treated rats and demonstrate the potential modulation of GLP-1 (7-36) amide and ghrelin by fermentable fibres such as fructans, which are rapidly and extensively fermented in the proximal part of the colon.
We have evaluated the influence of oligofructose (OFS), a fermentable dietary fibre, on glucose homeostasis, insulin production and intestinal glucagon-like peptide-1 (GLP-1) in streptozotocin-treated diabetic rats.
Male Wistar rats received either i.v. streptozotocin (STZ; 40 mg/kg) or vehicle (CT); one week later, they were fed for 6 weeks with either the standard diet (STZ-CT), or with a diet containing 10% oligofructose (STZ-OFS); both diets were available ad libitum. In a second set of experiments (duration 4 weeks), a supplemental group of food-restricted rats (STZ-Res) receiving a similar intake as CT rats, was added.
OFS improved glucose tolerance and reduced food intake as compared with STZ-CT rats in both the post-prandial state and after an oral glucose tolerance test. After 6 weeks, portal and pancreatic insulin concentrations were doubled in STZ-OFS rats. Food restriction improved these parameters when compared with STZ-CT rats, but to a lesser extent than in the STZ-OFS group. We have shown that OFS treatment increased portal and colonic GLP-1(7–36) amide levels and doubled colonic proglucagon and prohormone convertase 1 mRNA levels; both OFS and food restriction lowered ileal GLP-1(7–36) amide levels as compared with levels in STZ-CT rats.
We propose that OFS, through its fermentation in the colon, promotes the expression and secretion of colonic peptides, namely GLP-1(7–36) amide, with beneficial consequences on glycaemia, insulin secretion and hyperphagia in diabetic rats.
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.
Our objective was to evaluate a new electronic visual analogue scale (VAS) system for logging subjective motivation to eat ratings. In total, 10 men and 10 women completed both electronic and traditional pen and paper versions of the questionnaire every hour of the waking day. Subjects consumed a standard medium-fat diet, which was fixed at 1.6.BMR. Correlation coefficients for scores obtained by both methods were significant for all questions, with R(2) values ranging from 67 to 87%. However, Bland and Altman plots and paired t-tests identified significant bias between the two methods for five of the nine individual questions. These were questions that tended to be scored more towards the ends of the VAS. The new electronic VAS produces comparable, but not interchangeable, results to the traditional pen and paper method in the study of appetite and mood, while offering advantages of improved reliability in data collection.
Short-chain fructo-oligosaccharides (scFOS) are well-known for their bifidogenicity. In a large study comprising 200 healthy volunteers, we determined the bifidogenic properties of 7 non-digestible carbohydrates administered at a dose of 10 g/d in the diet; we analysed dose-response relationships of the bifidogenic substrates at doses ranging from 2.5 to 10 g/d in comparison with a placebo. The aim of this presentation is to give more details about the dose-response effects of short-chain fructo-oligosaccharides (scFOS).
Forty healthy volunteers (18 males, 22 females) eating their usual diets were randomly divided into 5 groups of 8 subjects and received scFOS at a dose of 2.5, 5.0, 7.5 and 10 g/d or a placebo for 7 d. Stools were collected before (day (d) 8) and at the end (day (d) 15) of sugar consumption, and tolerance was evaluated using a daily chart.
Results (m ± SEM)
Bifidobacteria counts increase was higher in scFOS than in placebo group for all doses tested [2.5 g/d (from 9.15 ± 0.59 to 9.39 ± 0.70; P = 0.02); 5 g/d (from 10.21 ± 0.21 to 10.67 ± 0.22; P = 0.03); 7.5 g/d (from 9.28 ± 0.49 to 9.85 ± 0.35;P = 0.01); 10 g/d (from 9.00 ± 0.81 to 10.18 ± 0.60; P = 0.003)]. A significant correlation between the ingested dose of scFOS and faecal bifidobacteria counts was observed at d15 (r2 = 0.307, P < 0.001). Total anaerobes increased at the dose of 10 g/d. No significant differences were found for Bacteroides, Lactobacillus, enterobacteria or pH in any group. The frequency of digestive symptoms was not different between scFOS at any of the doses tested and placebo. Bloating was significantly more intense during scFOS ingestion at doses of 2.5 and 5 g/d, but not at doses of 7.5 and 10 g/d. Excess flatus, borborygmi and abdominal pain did not differ from the placebo at any of the doses tested.
This study showed that scFOS is bifidogenic and well tolerated at doses ranging from 2.5 to 10 g/d, and that there is a dose-response relationship in healthy volunteers.
Low postprandial blood glucose is associated with low risk of metabolic diseases. A meal's ability to diminish the glucose response to carbohydrates eaten during the following meal is known as the "second-meal effect" (SME). The reduced glycemia elicited by low-glycemic-index (LGI) foods consumed during the first meal has been suggested as the main mechanism for SME. However, LGI foods often increase colonic fermentation because of the presence of fiber and resistant starch.
The objective was to study the SME of greater fermentation of high-glycemic-index (HGI) and LGI carbohydrates eaten during a previous meal.
Ten healthy volunteers ate 3 breakfast test meals consisting of sponge cakes made with rapidly digestible, nonfermentable amylopectin starch plus cellulose (HGI meal), amylopectin starch plus the fermentable disaccharide lactulose (HGI-Lac meal), or slowly digestible, partly fermentable amylose starch plus cellulose (LGI meal). Five hours later, subjects were fed the same standard lunch containing 93 g available carbohydrates. Blood was collected for measurement of glucose, insulin, and nonesterified fatty acids (NEFAs). Breath hydrogen was measured as a marker of colonic fermentation. Postlunch gastric emptying was measured by using ultrasonography.
Both the HGI-Lac and LGI meals improved glucose tolerance at lunch. In the case of the HGI-Lac meal, this effect was concomitant with low NEFA concentrations and delayed gastric emptying.
Fermentable carbohydrates, independent of their effect on a food's glycemic index, have the potential to regulate postprandial responses to a second meal by reducing NEFA competition for glucose disposal and, to a minor extent, by affecting intestinal motility.
To examine whether solid versus liquid meal-replacement products differentially affect appetite and appetite-regulating hormones in older adults.
On two occasions, 9 subjects (age: 61+/-3 years; BMI: 25.6+/-1.3 kg/m (2)) consumed 25% of daily energy needs as solid or liquid meal-replacements of similar energy contents. Blood and appetite ratings were collected over 4 hours.
The post-prandial hunger composite (area under the curve) was lower following the solid versus liquid meal-replacement (p<0.005) and remained below baseline over 4 hours (p<0.05). Similar responses were observed with the desire to eat. The insulin and ghrelin composites were lower following the solid trial compared to the liquid [insulin: 5825 (range: 4676-11639) VS. 7170 (4472-14169) uIU/l x 240 min, p<0.01; ghrelin: -92798 (range: -269130-47528) VS. -56152 (range: -390855-30840) pg/ml x 240 min, p<0.05]. Ghrelin also remained below baseline over 4 hours (p<0.05). No differences in cholecystokinin and leptin were observed between products.
The consumption of comparable meal-replacement products in solid versus liquid versions with similar energy contents led to differential appetitive responses and should not be viewed as dietary equivalents in older adults.
To investigate the independent effect of food form on appetite and energy intake in lean and obese adults using high carbohydrate, fat or protein food stimuli.
Crossover dietary challenge with matched beverage and solid food forms: high carbohydrate (watermelon and watermelon juice); high protein (cheese and milk); high fat (coconut meat and coconut milk). A total of 120 lean (18-23 kg/m(2); N=60) and obese (30-35 kg/m(2); N=60) adults (18-50 years old) with stable body weight. Forty different participants (N=20 lean and 20 obese) were tested with each of the food systems.
Appetitive sensations, food palatability and dietary intake.
Regardless of the predominant energy source, the beverage food form elicited a weaker compensatory dietary response than the matched solid food form. Thus, total daily energy intake was significantly higher by 12.4, 19 and 15% on days the beverage forms of the high-carbohydrate, -fat and -protein foods were ingested, respectively. This was due more to a weak effect on satiety than satiation. The obese participants had higher energy intake at the lunch, including the beverage high-protein load, but overall differences between lean and obese participants were small and not systematic.
Food rheology exerts an independent effect on energy intake. Dietary compensation for beverages is weaker than for solid food forms of comparable nutrient content. Thus, they pose a greater risk for promoting positive energy balance.
Little is known about the relative effects of fermentable fiber (FF) vs. nonfermentable fiber (NFF) on energy regulation in humans. We compared 27 +/- 0.6 g/d supplements of FF (pectin, beta-glucan) and NFF (methylcellulose) for their ability to decrease ad libitum energy intake (EI) and hunger, increase satiety and cause spontaneous body weight and fat losses. Men and women (n = 11) aged 23-46 y, BMI 20.0-34.4 kg/m2, consumed first NFF and then FF for 3 wk each, with a 4-wk washout period between phases. Daily satiety assessed with analog scales was higher with NFF than FF (60.7 +/- 1.0 vs. 57.7 +/- 0.8 mm, P = 0.01). However, there were no differences in reported EI (NFF < FF by 7%, P = 0.31, NFF < baseline by 9.5%, P = 0.11), body weight (NFF 0.13 kg, P = 0.73; FF 0.13 kg, P = 0.60) or fat percentage (NFF -0.3%, P = 0.56; FF -0.1%, P = 0.66) within either phase. In contrast to findings in animals, NFF was more, rather than less satiating than FF, and use of neither NFF nor FF preparations was associated with body weight or fat loss. These pilot results suggest no role for short-term use of FF and NFF supplements in promoting weight loss in humans consuming a diet ad libitum.
Low-glycemic index (GI) foods and foods rich in whole grain are associated with reduced risk of type 2 diabetes and cardiovascular disease. We studied the effect of cereal-based bread evening meals (50 g available starch), varying in GI and content of indigestible carbohydrates, on glucose tolerance and related variables after a subsequent standardized breakfast in healthy subjects (n = 15). At breakfast, blood was sampled for 3 h for analysis of blood glucose, serum insulin, serum FFA, serum triacylglycerides, plasma glucagon, plasma gastric-inhibitory peptide, plasma glucagon-like peptide-1 (GLP-1), serum interleukin (IL)-6, serum IL-8, and plasma adiponectin. Satiety was subjectively rated after breakfast and the gastric emptying rate (GER) was determined using paracetamol as a marker. Breath hydrogen was measured as an indicator of colonic fermentation. Evening meals with barley kernel based bread (ordinary, high-amylose- or beta-glucan-rich genotypes) or an evening meal with white wheat flour bread (WWB) enriched with a mixture of barley fiber and resistant starch improved glucose tolerance at the subsequent breakfast compared with unsupplemented WWB (P < 0.05). At breakfast, the glucose response was inversely correlated with colonic fermentation (r = -0.25; P < 0.05) and GLP-1 (r = -0.26; P < 0.05) and positively correlated with FFA (r = 0.37; P < 0.001). IL-6 was lower (P < 0.01) and adiponectin was higher (P < 0.05) at breakfast following an evening meal with barley-kernel bread compared with WWB. Breath hydrogen correlated positively with satiety (r = 0.27; P < 0.01) and inversely with GER (r = -0.23; P < 0.05). In conclusion, the composition of indigestible carbohydrates of the evening meal may affect glycemic excursions and related metabolic risk variables at breakfast through a mechanism involving colonic fermentation. The results provide evidence for a link between gut microbial metabolism and key factors associated with insulin resistance.
Summary Dietary fibres have different physiological effects and provide a variety of health benefits, including satiety. They are thought to impact on satiation (the satisfaction of appetite during feeding that marks the end of eating and satiety (inhibition of hunger as a result of having eaten), because of their properties of adding bulk (satiation) and producing viscosity (satiety). Pre-absorptive factors, such as gastric distention, and the work and time required for chewing are important for satiation. For this reason, the bulking and textural properties of fibre make it an attractive ingredient for enhancing satiation. Adding bulk to the diet with fibre will also reduce the energy density of the diet. Satiety signals are generated both pre- and post-absorptively. Viscous soluble fibres may be useful because they prolong the intestinal phase of nutrient digestion and absorption. This means that there is a longer time over which the macronutrients can interact with the pre-absorptive mechanisms of satiation and satiety, as well as prolong the time course of post-absorptive signals. Diets low in energy and fat, such as those typically recommended for obese people, are poorly satiating. Adding fibre to low-calorie/low-fat foods may enhance satiety, but because weight-loss meals are low in energy and fat, satiety is likely to be short lasting. Not all dietary fibre has an impact on satiety. We review types of dietary fibre, whole foods that contain dietary fibre, and published studies on the effect of these fibres on satiety.
Aims:In vitro studies have suggested that fructo-oligosaccharides (FOS) and resistant starch (two fermentable non-digestible carbohydrates) display different fermentation kinetics. This study investigated whether these substrates affect the metabolic activity and bacterial composition of the intestinal microflora differently depending on the caecocolonic segment involved.
Methods and Results: Eighteen rats were fed a low-fibre diet (Basal) or the same diet containing raw potato starch (RPS) (9%) or short-chain FOS (9%) for 14 days. Changes in wet-content weights, bacterial populations and metabolites were investigated in the caecum, proximal and distal colon and faeces. Both substrates exerted a prebiotic effect compared with the Basal diet. However, FOS increased lactic acid-producing bacteria (LAPB) throughout the caecocolon and in faeces, whereas the effect of RPS was limited to the caecum and proximal colon. As compared with RPS, FOS doubled the pool of caecal fermentation products, while the situation was just the opposite distally. This difference was mainly because of the anatomical distribution of lactate, which accumulated in the caecum with FOS and in the distal colon with RPS. Faeces reflected these impacts only partly, showing the prebiotic effect of FOS and the metabolite increase induced by RPS.
Conclusions: This study demonstrates that FOS and RPS exert complementary caecocolonic effects.
Significance and Impact of the study: The RPS and FOS combined ingestion could be beneficial by providing health-promoting effects throughout the caecocolon.
The use of inulin in foods as a fiber source has increased recently. Consumption of inulin products can cause gastrointestinal (GI) distress. Acceptable intakes of inulin need to be determined.
To determine the GI tolerance of two inulin fibers, shorter chain length oligofructose and native inulin, at 5- and 10-g doses compared to a placebo.
A randomized, double-blind, controlled, crossover design that included a phone screening and five visits for breakfast fiber challenges consisting of a bagel, cream cheese, and orange juice.
Twenty-six healthy men and women ages 18 to 60 years participated in the study. Healthy subjects with no history of GI conditions consumed diets with typical amounts of fiber.
GI tolerance was calculated as the sum of scores on seven GI tolerance domains via questionnaire administered at t=0, 2, 4, 24, and 48 hours following fiber challenge.
A mixed effects linear model was used to compare the tolerance scores among the five fiber challenges.
The two inulin fibers tended to increase GI symptoms mildly. Most frequently reported symptoms were flatulence followed by bloating. The 10-g dose of oligofructose substantially increased GI symptoms compared to control.
Doses up to 10 g/day of native inulin and up to 5 g/day of oligofructose were well-tolerated in healthy, young adults.
This report describes a set of scientific procedures used to assess the impact of foods and food ingredients on the expression of appetite (psychological and behavioural). An overarching priority has been to enable potential evaluators of health claims about foods to identify justified claims and to exclude claims that are not supported by scientific evidence for the effect cited. This priority follows precisely from the principles set down in the PASSCLAIM report. The report allows the evaluation of the strength of health claims, about the effects of foods on appetite, which can be sustained on the basis of the commonly used scientific designs and experimental procedures. The report includes different designs for assessing effects on satiation as opposed to satiety, detailed coverage of the extent to which a change in hunger can stand alone as a measure of appetite control and an extensive discussion of the statistical procedures appropriate for handling data in this field of research. Because research in this area is continually evolving, new improved methodologies may emerge over time and will need to be incorporated into the framework. One main objective of the report has been to produce guidance on good practice in carrying out appetite research, and not to set down a series of commandments that must be followed.
Sex-based differences in food intake related behaviors have been observed previously. The objective of this study was to examine sex-based differences in the behavioral and neuronal responses to food. 22 women and 21 men were studied. After 6 days of controlled eucaloric feeding, ad libitum energy intake (EI) was measured for 3 days. Appetite ratings using visual analog scales were obtained before and after each meal. Functional magnetic resonance imaging was performed in the overnight fasted state on the last day of eucaloric feeding while subjects were presented visual stimuli of food and neutral non-food objects. While hunger and prospective consumption were not different between sexes, women had higher post-meal satiety ratings and dietary restraint than men. Images of hedonic foods resulted in significantly greater activation of lateral and dorsolateral prefrontal cortex (DLPFC) and parietal cortex in women as compared to men. No brain regions were more activated in men as compared to women. Men increased their EI during the ad libitum diet phase. While measures of appetite or feeding behaviors did not correlate with either neuronal activation or subsequent EI, DLPFC activation in response to hedonic foods was negatively correlated with EI. In summary, greater prefrontal neuronal responses to food cues in women may suggest increased cognitive processing related to executive function, such as planning, guidance or evaluation of behavior. Finally, increased DLPFC activation, perhaps relating to inhibitory cognitive control in response to food cues may be a better predictor of food intake than behavioral measures.
Rodent studies show that oligofructose promotes weight loss, stimulates satiety hormone secretion, reduces energy intake, and improves lipid profiles.
Our objective was to examine the effects of oligofructose supplementation on body weight and satiety hormone concentrations in overweight and obese adults.
This study was a randomized, double-blind, placebo-controlled trial. Forty-eight otherwise healthy adults with a body mass index (in kg/m2) > 25 were randomly assigned to receive 21 g oligofructose/d or a placebo (maltodextrin) for 12 wk. Body composition (by dual-energy X-ray absorptiometry); meal tolerance tests, including satiety hormone response; food intake; and subjective appetite ratings were determined.
There was a reduction in body weight of 1.03 +/- 0.43 kg with oligofructose supplementation, whereas the control group experienced an increase in body weight of 0.45 +/- 0.31 kg over 12 wk (P = 0.01). A lower area under the curve (AUC) for ghrelin (P = 0.004) and a higher AUC for peptide YY (PYY) with oligofructose (P = 0.03) coincided with a reduction in self-reported caloric intake (P < or = 0.05). Glucose decreased in the oligofructose group and increased in the control group between initial and final tests (P < or = 0.05). Insulin concentrations mirrored this pattern (P < or = 0.05). Oligofructose supplementation did not affect plasma active glucagon-like peptide 1 secretion. According to a visual analog scale designed to assess side effects, oligofructose was well tolerated.
Independent of other lifestyle changes, oligofructose supplementation has the potential to promote weight loss and improve glucose regulation in overweight adults. Suppressed ghrelin and enhanced PYY may contribute in part to the reduction in energy intake. The trial was registered at clinicaltrials.gov as NCT00522353.
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.
Low-digestible carbohydrates (LDCs) are carbohydrates that are incompletely or not absorbed in the small intestine but are at least partly fermented by bacteria in the large intestine. Fiber, resistant starch, and sugar alcohols are types of LDCs. Given potential health benefits (including a reduced caloric content, reduced or no effect on blood glucose levels, non-cariogenic effect) the prevalence of LDCs in processed foods is increasing. Many of the benefits of LDCs are related to the inability of human digestive enzymes to break down completely the carbohydrates into absorbable saccharides and the subsequent fermentation of unabsorbed carbohydrates in the colon. As a result, LDCs may affect laxation and cause gastrointestinal effects, including abdominal discomfort, flatus, and diarrhea, especially at higher or excessive intakes. Such responses, though transient, affect the perception of the well-being of consumers and their acceptance of food products containing LDCs. Current recommendations for fiber intake do not consider total LDC consumption nor recommend an upper limit for LDC intake based on potential gastrointestinal effects. Therefore, a review of published studies reporting gastrointestinal effects of LDCs was conducted. We included only studies published in refereed journals in English. Additionally, we excluded studies of subjects with incomplete or abnormal functioning gastrointestinal tracts or where antibiotics, stimulant laxatives, or other drugs affecting motility were included. Only in studies with a control period, either placebo treatment or no LDC treatment, were included. Studies must have included an acceptable measure of gastrointestinal effect. Sixty-eight studies and six review articles were evaluated. This review describes definitions, classifications, and mechanisms of LDCs, evaluates published human feeding studies of fifteen LDCs for associations between gastrointestinal effects and levels of LDC intake, and presents recommendations for LDC consumption and further research.
This study investigated how chain length affects fermentation properties of fructooligosaccharides (FOSs) and inulin (IN). Chain lengths of FOSs and IN vary from an average degree of polymerization (DP) of 3 to greater than 20. Three samples classified as FOSs (samples A, B, and C) and 3 samples classified as IN (samples D, E, and F) were fermented via an in vitro batch method with human fecal inoculum as the source of microbes. Samples were removed at 0, 4, 8, 12, and 24 hours for total short-chain fatty acid (SCFA), acetate, propionate, and butyrate measurement via gas chromatography. Sample chain length did not affect SCFA concentrations in a predictable manner. Sample E (90%-94% DP > 10, 6%-10% DP = 1-2), a mixture of long-chain IN and short-chain FOS, produced significantly more total SCFA and acetate than the other samples. Sample F (DP > 20), the longest-chain IN, produced the lowest concentration of butyrate at 24 hours. The rate of FOS fermentation was higher than IN fermentation during 0 to 4 hours for all SCFAs, and the rate of IN fermentation was higher than FOS fermentation during 12 to 24 hours for all SCFAs. Chain length affects in vitro fermentability, with short chains being rapidly fermented and long chains being steadily fermented. Clinical studies should follow this work to verify if these differences exist in vivo.
It is the position of the American Dietetic Association that the public should consume adequate amounts of dietary fiber from a variety of plant foods. Populations that consume more dietary fiber have less chronic disease. In addition, intake of dietary fiber has beneficial effects on risk factors for developing several chronic diseases. Dietary Reference Intakes recommend consumption of 14 g dietary fiber per 1,000 kcal, or 25 g for adult women and 38 g for adult men, based on epidemiologic studies showing protection against cardiovascular disease. Appropriate kinds and amounts of dietary fiber for children, the critically ill, and the very old are unknown. The Dietary Reference Intakes for fiber are based on recommended energy intake, not clinical fiber studies. Usual intake of dietary fiber in the United States is only 15 g/day. Although solubility of fiber was thought to determine physiological effect, more recent studies suggest other properties of fiber, perhaps fermentability or viscosity are important parameters. High-fiber diets provide bulk, are more satiating, and have been linked to lower body weights. Evidence that fiber decreases cancer is mixed and further research is needed. Healthy children and adults can achieve adequate dietary fiber intakes by increasing variety in daily food patterns. Dietary messages to increase consumption of high-fiber foods such as whole grains, legumes, fruits, and vegetables should be broadly supported by food and nutrition professionals. Consumers are also turning to fiber supplements and bulk laxatives as additional fiber sources. Few fiber supplements have been studied for physiological effectiveness, so the best advice is to consume fiber in foods. Look for physiological studies of effectiveness before selecting functional fibers in dietetics practice.
The aim of this research was to describe the effect of equal weights of insoluble fibre (wheat bran) and glycaemic carbohydrate (glucose) on appetite and food intake over 1 and 2h in healthy men. In a crossover design, high-fibre (F; 41 g insoluble fibre) cereal, low-fibre (W; 1g fibre) cereal, F plus glucose (FG; 41 g glucose), and W plus glucose (WG; 41 g glucose) were administered to young men after an overnight fast. Treatments had similar fat, protein, volume and weight. In the first experiment, subjective appetite was measured at 15 min intervals before an ad libitum meal at 60 min. In the second experiment, subjective appetite was measured at 15 min intervals for the first 60 and 30 min intervals for the second 60 min before an ad libitum meal at 120 min. In experiment 1, ad libitum food intake was lower after the F, WG and FG cereals compared to W (3.1, 2.98, 2.96 and 3.59 MJ, respectively). Total energy intake (cereal+ad libitum) was lower after F compared to W and WG (4.1, 4.6, and 4.7 MJ, respectively). In experiment 2, the WG cereal significantly reduced ad libitum food intake compared to W (3.90 and 4.57 MJ, respectively). These results suggest that a serving of 41 g insoluble fibre reduces food intake independent of its weight and volume and similar to an equal weight of glucose within 60 min, but this effect is not maintained after 120 min.
The effect of the physical state of food on further intake was studied. Human subjects were served two experimental foods at lunchtime 1 week apart. In a first experiment, the two-food meals had the same caloric content, weight, volume, composition and temperature but differed only in their physical form (solid or liquid). As compared to the solid meal, the 24-h total caloric intake following the liquid food was higher. This difference could be attributed to cognitive cues from the form of food or to the lack of masticatory movements while ingesting the liquid meal. The last hypothesis was tested in a second experiment. "In which the test-meals appeared absolutely identical to the senses and were composed of a liquid and a solid item; however, the major part of calories was either in the liquid or in the solid part. When most of the calories had to be drunk, the total subsequent caloric intake was higher than when the most of the calories had to be eaten. It seems that calories ingested in a liquid form are not well taken in account and could induce a subsequent overconsumption, at least until satiety was conditioned to the fluid.
To determine whether differences in the metabolic response to two common starches could be eliminated by altering the physical form of food, 12 normal and 6 noninsulin-dependent diabetic (NIDDM) subjects were studied after consumption of test loads of whole and blended rice and potato. In normal and NIDDM subjects the lower postprandial glycemia and insulinemia of whole rice was eliminated and became similar to that of whole potato, which was unaffected by blending. The glucagon responses were unchanged and similar in both groups under all study conditions. In both normal and NIDDM subjects the glucose and insulin response to a particular starch is not a stable feature dependent on the unique characteristics of the starch molecule but is affected by food processing and the form in which it is presented to the gastrointestinal tract.
ALFEERI, MARGARET AH, JOCELINE POMERLEAU, D MICHAEL GRACE AND LORRAINE ANDERSON. Fiber intake of normal weight, moderately obese and severely obese subjects. Obes Res.
The lack of dietary fiber may be a contributing factor in obesity. This study examined the fiber intake of three weight groups: normal (20.0≤BMI≤27.0), moderately obese (27.1≤BMI≤39.9) and severely obese (BMI≥40.0). Each group contained 50 subjects. Detailed 3-day food records were used to gather the nutritional data. Fiber intake in the normal weight group was 18.8 ± 9.3 grams, the moderately obese consumed 13.3 ± 5.8 grams of fiber and the severely obese 13.7 ± 5.7 grams. Total fiber intake in grams was found to be significantly higher in the lean group (p<0.05) and was positively associated with sex and education level with men and more highly educated individuals consuming more fiber. Using regression analysis total fiber in grams and fiber in g/1000 kcalories was inversely associated with BMI after adjusting for sex, age, education level and income (p<0.01). A high fiber diet may help to promote a negative energy balance by causing early satiety secondary to gastric distention. Dietitians and physicians need to emphasize the importance of a high fiber diet to their obese patients.
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.
Accumulating evidence indicates that energy-yielding beverages evoke weaker appetitive responses than more solid food items, but the properties responsible have not been characterized. The present study attempted to isolate an influence of viscosity. At weekly intervals, 84 adults ingested 325-ml (220 kcal) shakes that were matched on weight, volume, temperature, energy, macronutrient content, energy density, rate of consumption, cognitive expectations, palatability, appearance, and requirements for mechanical processing, but varied in viscosity. Twice appetitive ratings were obtained over the subsequent 4 h, while all intake was proscribed, and twice ratings were kept until the first spontaneous eating occasion comprised of > or =100 kcal. Dietary intake was recorded over the 24 h after shake ingestion. Significantly greater and more prolonged reductions of hunger were observed with the thicker shake. No significant differences were noted in the size or time to first meal or 24 h energy intake. These data indicate viscosity exerts an independent inverse effect on hunger in humans.
This study was designed to compare the effects of dietary supplementation with nondigestible carbohydrates, differing in fermentability by colonic bacteria, on hepatic steatosis in growing obese Zucker rats. Male Zucker fa/fa rats were divided into three groups: a control group that received the basal diet, a fructan group that received 10 g highly fermented Synergy 1/100 g diet and a cellulose group that received 10 g poorly fermented Vivapur Microcrystalline cellulose/100 g diet. Rats consuming fructan had a lower energy intake, a lower body weight and less triacylglycerol accumulation in the liver as assessed in vivo by nuclear magnetic resonance (NMR) spectroscopy, and ex vivo by biochemical and histochemical analysis compared with the control and/or cellulose groups. The high fermentation of fructans compared with cellulose was reflected by greater cecal contents and by a twofold greater propionate concentration in the portal vein of rats fed fructan compared with those fed cellulose. By measuring the capacity of hepatocytes isolated from liver of Zucker rats to synthesize triglycerides or total lipids from different precursors, we showed that propionate, at the concentrations measured in the portal vein of rats treated with fructan, selectively decreased the incorporation of acetate into total lipids, a phenomenon that could contribute, along with the lower energy intake, to less triglyceride accumulation in the liver of obese Zucker rats fed dietary fructans.
The visual analogue scale (VAS) is an established, validated, self-report measure usually consisting of a 10 cm line on paper with verbal anchors labeling the ends. Palmtop computers (PTCs also known as personal digital appliances) have incorporated VAS entry by use of a touch screen. However, the validity and psychophysical properties of the electronic VAS have never been formally compared with the conventional paper VAS. The aim of this study is to determine the agreement between the electronic (eVAS) and paper (pVAS) modes. Twenty-four healthy volunteers were recruited for this study. Each study participant provided input using both measurement methods by marking the eVAS and pVAS in response to two kinds of stimuli, cognitive and sensory. A verbal rating scale of seven descriptors of intensity represented the cognitive stimuli. Participants were asked to mark the location that best corresponded to the pain intensity described by each word on scales from 'no pain' to 'worst possible pain'. The sensory stimuli used were a set of test weights consisting of plastic containers ranging from 7 to 129 g. The VAS for sensory stimuli ranged from 0 (no weight) to 'reference weight' (the heaviest weight outside the range of test weights). There were two types of input stimuli and two modes for recording responses for a total of four experimental conditions. Two evaluators independently measured and recorded all the pVAS forms to the nearest millimeter. A total of 2016 stimuli were rated. The overall correlation for ratings of both sensory and cognitive stimuli on eVAS and pVAS was r = 0.91. For paired verbal stimuli the correlation was r = 0.97. For paired sensory stimuli the correlation was r = 0.86. The correlation between group eVAS and pVAS ratings to common verbal stimuli was r = 0.99. For common sensory stimuli the group correlation was r = 0.99. The median of correlations comparing eVAS and pVAS ratings was 0.99 for verbal stimuli and 0.98 for sensory stimuli. Multivariate analyses showed equivalent stimuli to be rated much the same whether entered on paper VAS or PTC touch screen VAS (P < 0.0001). Support was found for the validity of the computer version of the VAS scale.
This review provides an update of recent studies of dietary fiber and weight and includes a discussion of potential mechanisms of how dietary fiber can aid weight loss and weight maintenance.
Human studies published on dietary fiber and body weight were reviewed and summarized. Dietary fiber content of popular low-carbohydrate diets were calculated and are presented.
Epidemiologic support that dietary fiber intake prevents obesity is strong. Fiber intake is inversely associated with body weight and body fat. In addition, fiber intake is inversely associated with body mass index at all levels of fat intake after adjusting for confounding factors. Results from intervention studies are more mixed, although the addition of dietary fiber generally decreases food intake and, hence, body weight. Many mechanisms have been suggested for how dietary fiber aids in weight management, including promoting satiation, decreasing absorption of macronutrients, and altering secretion of gut hormones.
The average fiber intake of adults in the United States is less than half recommended levels and is lower still among those who follow currently popular low-carbohydrate diets, such as Atkins and South Beach. Increasing consumption of dietary fiber with fruits, vegetables, whole grains, and legumes across the life cycle is a critical step in stemming the epidemic of obesity found in developed countries. The addition of functional fiber to weight-loss diets should also be considered as a tool to improve success.
oligofructose and intestinal function
- Inulin
Inulin, oligofructose and intestinal function. The Journal of Nutrition, 129(7 (Suppl.)), 1431S–1433S.