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Caferoglu Z, Aytekin Sahin G, Gonulalan Z, Hatipoglu N. Effects of whole-grain barley and oat β-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial. Food Funct 2022; 13:10225-10234. [PMID: 36124913 DOI: 10.1039/d2fo01717b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after the consumption of BB, OB, and WWB compared with WB (p = 0.023), no differences were observed between BB, OB, and WWB (p > 0.05). BB had a lower iAUC for appetite sensation by 21.5%, 23.9%, and 55.7% compared with WB, WWB, and OB (p = 0.005). OB had no effect on appetite and was also less palatable than BB. Subsequent food intakes were similar after the consumption of all test breads (p > 0.05). The encouragement of healthier bread formulations that can beneficially modulate postprandial glycemia and appetite may contribute to the promotion of public health. This trial was registered at ClinicalTrials.gov as NCT04749498.
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Affiliation(s)
- Zeynep Caferoglu
- Erciyes University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Kayseri, Turkey.
| | - Gizem Aytekin Sahin
- Erciyes University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Kayseri, Turkey. .,Nuh Naci Yazgan University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Kayseri, Turkey
| | - Zafer Gonulalan
- Erciyes University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Kayseri, Turkey
| | - Nihal Hatipoglu
- Erciyes University, Faculty of Medicine, Department of Internal Medical Sciences, Kayseri, Turkey
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Larson R, Nelson C, Korczak R, Willis H, Erickson J, Wang Q, Slavin J. Acacia Gum Is Well Tolerated While Increasing Satiety and Lowering Peak Blood Glucose Response in Healthy Human Subjects. Nutrients 2021; 13:nu13020618. [PMID: 33672963 PMCID: PMC7918852 DOI: 10.3390/nu13020618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/29/2022] Open
Abstract
Acacia gum (AG) is a non-viscous soluble fiber that is easily incorporated into beverages and foods. To determine its physiological effects in healthy human subjects, we fed 0, 20, and 40 g of acacia gum in orange juice along with a bagel and cream cheese after a 12 h fast and compared satiety, glycemic response, gastrointestinal tolerance, and food intake among treatments. Subjects (n = 48) reported less hunger and greater fullness at 15 min (p = 0.019 and 0.003, respectively) and 240 min (p = 0.036 and 0.05, respectively) after breakfast with the 40 g fiber treatment. They also reported being more satisfied at 15 min (p = 0.011) and less hungry with the 40 g fiber treatment at 30 min (p = 0.012). Subjects reported more bloating, flatulence, and GI rumbling on the 40 g fiber treatment compared to control, although values for GI tolerance were all low with AG treatment. No significant differences were found in area under the curve (AUC) or change from baseline for blood glucose response, although actual blood glucose with 20 g fiber at 30 min was significantly less than control. Individuals varied greatly in their postprandial glucose response to all treatments. AG improves satiety response and may lower peak glucose response at certain timepoints, and it is well tolerated in healthy human subjects. AG can be added to beverages and foods in doses that can help meet fiber recommendations.
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Affiliation(s)
- Riley Larson
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Falcon Heights, MN 55108, USA; (R.L.); (C.N.); (R.K.); (H.W.); (J.E.)
| | - Courtney Nelson
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Falcon Heights, MN 55108, USA; (R.L.); (C.N.); (R.K.); (H.W.); (J.E.)
| | - Renee Korczak
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Falcon Heights, MN 55108, USA; (R.L.); (C.N.); (R.K.); (H.W.); (J.E.)
| | - Holly Willis
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Falcon Heights, MN 55108, USA; (R.L.); (C.N.); (R.K.); (H.W.); (J.E.)
| | - Jennifer Erickson
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Falcon Heights, MN 55108, USA; (R.L.); (C.N.); (R.K.); (H.W.); (J.E.)
| | - Qi Wang
- Clinical and Translational Science Institute, University of Minnesota, 717 Delaware Street SE, Minneapolis, MN 55414, USA;
| | - Joanne Slavin
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Falcon Heights, MN 55108, USA; (R.L.); (C.N.); (R.K.); (H.W.); (J.E.)
- Correspondence:
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3
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Silva JC, Jones JG. Improving Metabolic Control Through Functional Foods. Curr Med Chem 2019; 26:3424-3438. [DOI: 10.2174/0929867324666170523130123] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 05/05/2017] [Accepted: 05/05/2017] [Indexed: 12/23/2022]
Abstract
Background:
Functional foods are designed to have physiological benefits and reduce the
risk of chronic disease beyond basic nutritional functions. Conditions related to overnutrition such as
Metabolic Syndrome and Type 2 diabetes are increasingly serious concerns in Western societies. Several
nutrient classes are considered to protect against these conditions and this review focuses on the latest
clinical and preclinical evidence supporting their efficacy and the molecular mechanisms by which they
act.
Methods:
The review searched the literature for information and data on the following functional food
components and their protective effects against Metabolic Syndrome and Type 2 Diabetes: Dietary fiber;
Medium-chain triglycerides and Ketone esters; ω3 Polyunsaturated fatty acids and Antioxidants.
Results:
Data from a hundred and four studies were reviewed and summarized. They indicate that dietary
fiber results in the production of beneficial short chain fatty acids via intestinal microbiota, as well
as increasing intestinal secretion of incretins and satiety peptides. Medium chain triglycerides and ketone
esters promote thermogenesis, inhibit lipolysis and reduce inflammation. They also decrease endogenous
synthesis of triglycerides and fatty acids. ω3-PUFA’s act to soften inflammation through an
increase in adiponectin secretion. Antioxidants are involved in the protection of insulin sensitivity by
PTP1B suppression and SIRT1 activation.
Conclusion:
Functional foods have actions that complement and/or potentiate other lifestyle interventions
for reversing Metabolic Syndrome and Type 2 Diabetes. Functional foods contribute to reduced
food intake by promoting satiety, less weight gain via metabolic uncoupling and improved insulin sensitivity
via several distinct mechanisms.
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Affiliation(s)
- João C.P. Silva
- Center for Neurosciences and Cell Biology, UC Biotech, Cantanhede, Portugal
| | - John G. Jones
- Center for Neurosciences and Cell Biology, UC Biotech, Cantanhede, Portugal
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Hess J, Wang Q, Gould T, Slavin J. Impact of Agaricus bisporus Mushroom Consumption on Gut Health Markers in Healthy Adults. Nutrients 2018; 10:E1402. [PMID: 30279332 PMCID: PMC6213353 DOI: 10.3390/nu10101402] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/21/2018] [Accepted: 09/25/2018] [Indexed: 12/12/2022] Open
Abstract
Eating Agaricus bisporus mushrooms may impact gut health, because they contain known prebiotics. This study assessed mushroom consumption compared to meat on gastrointestinal tolerance, short chain fatty acid (SCFA) production, laxation, and fecal microbiota. A randomized open-label crossover study was conducted in healthy adults (n = 32) consuming protein-matched amounts of mushrooms or meat twice daily for ten days. Breath hydrogen measures were taken on day one, and gastrointestinal tolerance was evaluated throughout treatments. Fecal sample collection was completed days 6⁻10, and samples were assessed for bacterial composition, SCFA concentrations, weight, pH, and consistency. There were no differences in breath hydrogen, stool frequency, consistency, fecal pH, or SCFA concentrations between the two diets. The mushroom diet led to greater overall gastrointestinal symptoms than the meat diet on days one and two. The mushroom-rich diet resulted in higher average stool weight (p = 0.002) and a different fecal microbiota composition compared to the meat diet, with greater abundance of Bacteroidetes (p = 0.0002) and lower abundance of Firmicutes (p = 0.0009). The increase in stool weight and presence of undigested mushrooms in stool suggests that mushroom consumption may impact laxation in healthy adults. Additional research is needed to interpret the health implications of fecal microbiota shifts with mushroom feeding.
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Affiliation(s)
- Julie Hess
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA.
| | - Qi Wang
- Clinical and Translational Science Institute, University of Minnesota, 717 Delaware St. SE, Minneapolis, MN 55414, USA.
| | - Trevor Gould
- Informatics Institute, University of Minnesota, 101 Pleasant St., Minneapolis, MN 55455, USA.
| | - Joanne Slavin
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA.
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Skotnicka M, Ocieczek A, Małgorzewicz S. Satiety value of groats in healthy women as affected by selected physicochemical parameters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1485028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Magdalena Skotnicka
- Department of Food Commodity Science, Medical University of Gdansk, Gdańsk, Poland
| | - Aneta Ocieczek
- Department of Commodity Science and Quality Management, Gdynia Maritime University, Gdańsk, Poland
| | - Sylwia Małgorzewicz
- Department of Clinical Nutrition, Medical University of Gdansk, Gdańsk, Poland
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Rubio-Martín E, García-Escobar E, Ruiz de Adana MS, Lima-Rubio F, Peláez L, Caracuel AM, Bermúdez-Silva FJ, Soriguer F, Rojo-Martínez G, Olveira G. Comparison of the Effects of Goat Dairy and Cow Dairy Based Breakfasts on Satiety, Appetite Hormones, and Metabolic Profile. Nutrients 2017; 9:nu9080877. [PMID: 28809789 PMCID: PMC5579670 DOI: 10.3390/nu9080877] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 08/08/2017] [Accepted: 08/10/2017] [Indexed: 01/14/2023] Open
Abstract
The satiating effects of cow dairy have been thoroughly investigated; however, the effects of goat dairy on appetite have not been reported so far. Our study investigates the satiating effect of two breakfasts based on goat or cow dairy and their association with appetite related hormones and metabolic profile. Healthy adults consumed two breakfasts based on goat (G-Breakfast) or cow (C-Breakfast) dairy products. Blood samples were taken and VAS tests were performed at different time points. Blood metabolites were measured and Combined Satiety Index (CSI) and areas under the curves (AUC) were calculated. Desire to eat rating was significantly lower (breakfast & time interaction p < 0.01) and hunger rating tended to be lower (breakfast & time interaction p = 0.06) after the G-breakfast. None of the blood parameters studied were different between breakfasts; however, AUCGLP-1 was inversely associated with the AUChunger and AUCdesire-to-eat after the G-Breakfast, whereas triglyceride levels were directly associated with AUCCSI after the C-Breakfast. Our results suggest a slightly higher satiating effect of goat dairy when compared to cow dairy products, and pointed to a potential association of GLP-1 and triglyceride levels with the mechanisms by which dairy products might affect satiety after the G-Breakfast and C-Breakfast, respectively.
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Affiliation(s)
- Elehazara Rubio-Martín
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
- Centro de Investigación Biomédica en Red (CIBERDEM CB07/08/0019), Instituto de Salud Carlos III, 29009 Malaga, Spain.
| | - Eva García-Escobar
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
- Centro de Investigación Biomédica en Red (CIBERDEM CB07/08/0019), Instituto de Salud Carlos III, 29009 Malaga, Spain.
| | - Maria-Soledad Ruiz de Adana
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
- Centro de Investigación Biomédica en Red (CIBERDEM CB07/08/0019), Instituto de Salud Carlos III, 29009 Malaga, Spain.
| | - Fuensanta Lima-Rubio
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
| | - Laura Peláez
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
| | - Angel-María Caracuel
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
| | - Francisco-Javier Bermúdez-Silva
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
- Centro de Investigación Biomédica en Red (CIBERDEM CB07/08/0019), Instituto de Salud Carlos III, 29009 Malaga, Spain.
| | - Federico Soriguer
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
- Centro de Investigación Biomédica en Red (CIBERDEM CB07/08/0019), Instituto de Salud Carlos III, 29009 Malaga, Spain.
| | - Gemma Rojo-Martínez
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
- Centro de Investigación Biomédica en Red (CIBERDEM CB07/08/0019), Instituto de Salud Carlos III, 29009 Malaga, Spain.
| | - Gabriel Olveira
- UGC Endocrinología y Nutrición, Instituto de Investigación Biomédica de Málaga (IBIMA), Hospital Universitario Regional de Málaga/Universidad de Málaga, 29009 Malaga, Spain.
- Centro de Investigación Biomédica en Red (CIBERDEM CB07/08/0019), Instituto de Salud Carlos III, 29009 Malaga, Spain.
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Hess JM, Wang Q, Kraft C, Slavin JL. Impact of Agaricus bisporus mushroom consumption on satiety and food intake. Appetite 2017. [PMID: 28647383 DOI: 10.1016/j.appet.2017.06.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
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.
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Affiliation(s)
- Julie M Hess
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
| | - Qi Wang
- Clinical and Translational Science Institute, University of Minnesota, 717 Delaware St. SE, Minneapolis, MN 55414, USA
| | - Clarissa Kraft
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
| | - Joanne L Slavin
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA.
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Kong X, Ferracane R, De Luca L, Vitaglione P. Salivary concentration of N -acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber. Food Res Int 2016; 89:186-193. [DOI: 10.1016/j.foodres.2016.07.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2016] [Revised: 07/26/2016] [Accepted: 07/31/2016] [Indexed: 11/16/2022]
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Abstract
This review examines the effect of β-glucan, the viscous soluble fiber in oats, on satiety. A literature search for studies that examined delivery of the fiber in whole foods or as an extract was conducted. Viscosity interferes with the peristaltic mixing process in the small intestine to impede digestion and absorption of nutrients, which precipitates satiety signals. From measurements of the physicochemical and rheological properties of β-glucan, it appears that viscosity plays a key role in modulating satiety. However, the lack of standardized methods to measure viscosity and the inherent nature of appetite make it difficult to pinpoint the reasons for inconsistent results of the effects of oats on satiety. Nevertheless, the majority of the evidence suggests that oat β-glucan has a positive effect on perceptions of satiety.
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Affiliation(s)
- Candida J Rebello
- C.J. Rebello is with the Louisiana State University, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA. C.J. Rebello and F.L. Greenway are with the Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA. C.E. O'Neil is with the Louisiana State University Agricultural Center, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA.
| | - Carol E O'Neil
- C.J. Rebello is with the Louisiana State University, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA. C.J. Rebello and F.L. Greenway are with the Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA. C.E. O'Neil is with the Louisiana State University Agricultural Center, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA
| | - Frank L Greenway
- C.J. Rebello is with the Louisiana State University, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA. C.J. Rebello and F.L. Greenway are with the Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA. C.E. O'Neil is with the Louisiana State University Agricultural Center, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA
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