Eight-day consumption of inulin added to a yogurt breakfast lowers postprandial appetite ratings but not energy intakes in young healthy females: a randomised controlled trial

Benefits of Fiber-Enriched Foods on Satiety and Parameters of Human Well-Being in Adults with and without Cardiometabolic Risk

Consumption of fiber-rich foods is linked to beneficial effects on chronic diseases and gut health, while implications towards improving satiety and parameters of well-being remain unclear. A randomized placebo-controlled intervention study was conducted to compare the effects of fiber-enriched foods to their non-enriched counterparts in adults over a 12-week period on selected clinical parameters-satiety, quality of life, body sensation, and life satisfaction-subjective health status, and importance of diet for well-being. Quality of life (QOL) differed significantly between intervention and control groups at baseline, throughout, and at the end of the study. No effects on satiety, satisfaction with life, or the importance of diet for well-being could be shown between groups. With higher fiber intake, body sensation ratings increased. A higher BMI was significantly associated with lower-body sensation, subjective health status and quality of life. Fiber-enriched foods do not seem to affect feeling of satiety or parameters of well-being. Larger samples and additional methods are necessary to fully explore the effect of increased fiber intake on patient-related outcomes in more detail.

Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin

Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil (SO) with chicory inulin (IN) and the use of rosemary extracts (RE) as natural antioxidants. Different sauces were developed by adding IN at 2 and 5% w: w and/or 300 mg/kg lipo- and/or water-soluble rosemary extracts (RLE and/or RWE) containing 120 and 146 mg polyphenols per g extract, respectively. Nutritional value (proximate composition and caloric contribution), some physical properties (pH and CIELab colour) and antioxidant status (deoxyribose, DPPH radical scavenging, Rancimat, lipid peroxidation and linoleic acid assays) were assessed in the sauces. Replacement of SO with IN (5%) reduced fat content by 30%, roughly 15% low calories, thereby obtaining healthier sauces. As expected, the RLE was more effective than the RWE in improving antioxidant activity in lipidic environment. Using RLE enhanced the antioxidant capacity of lipid peroxidation by 44%. In the Rancimat test, this increased the oxidative protection of the sauce made with and without IN (5%) by around 20% or 45%, respectively. Similarly, using RLE doubled protection against linoleic acid oxidation. Application of IN in yoghurt sauce has nutritional (replacement of lipids with dietary fibre) and technological interest (foaming agent) and can be combined with RE of high polyphenol content as a potential functional ingredient capable of stabilising the sauces against oxidation.

Acute and short-term effects of Lactobacillus paracasei subsp. paracasei 431 and inulin intake on appetite control and dietary intake: A two-phases randomized, double blind, placebo-controlled study

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) (>10⁶ cfu/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-h 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.

Effect of inulin-type fructans on appetite in patients with type 2 diabetes: a randomised controlled crossover trial

The aim of the study was to investigate the effect of prebiotic fibres on appetite-regulating hormones, subjective feeling of appetite and energy intake in subjects with type 2 diabetes. Data presented are secondary outcomes of a study investigating the effect of prebiotics on glucagon-like peptide-1 and glycaemic regulation. We conducted a randomised and placebo-controlled crossover trial to evaluate the effects of 16 g/d of inulin-type fructans or a control supplement (maltodextrin) for 6 weeks in randomised order, with a 4-week washout period in-between, on appetite in thirty-five men and women with type 2 diabetes. Data were collected at visits before and after each treatment: plasma concentration of the satiety-related peptides ghrelin and peptide YY (PYY) were assessed during a standardised mixed meal. The subjective sensation of appetite was evaluated in response to an ad libitum lunch by rating the visual analogue scale. Twenty-nine individuals (twelve women) were included in the analyses. Compared to control treatment, the prebiotics did not affect ghrelin (P =0⋅71) or the ratings of hunger (P = 0⋅62), satiety (P = 0⋅56), fullness (P = 0⋅73) or prospective food consumption (P = 0⋅98). Energy intake also did not differ between the treatments. However, the response of PYY increased significantly after the control treatment with mean (sem) 11⋅1 (4⋅3) pg/ml when compared to the prebiotics -0⋅3 (4⋅3) pg/ml (P = 0⋅013). We observed no effect of inulin-type fructans on appetite hormones, subjective feeling of appetite or energy intake in patients with type 2 diabetes.

Therapeutic and Nutritional Effects of Synbiotic Yogurts in Children and Adults: a Clinical Review

Synbiotic yogurts (SYs) are potential natural cures with improved health outcomes and prevention and control of chronic diseases through the synergistic action of probiotic bacteria and prebiotic compounds. Recent clinical achievements in consuming SYs in healthy and patient pediatric and adult populations were critically reviewed. Some forthcoming challenges and interesting solutions to increase healthy nutritional effects of these dairy products have also been addressed. The use of SY-based nutrition pattern in children can considerably increase their body's immunity with an improvement in social and school functioning. SY consumption not only reduces childhood digestive problems but also remarkably decreases the illness duration and symptoms' severity. Increasing the number of bifidobacteria and lactobacilli in gastrointestinal (GI) tract of healthy adults consuming SYs can significantly reduce the pathogenic bacteria in feces. The regular intake of SYs with enhanced bioavailability of bioactive compounds in a short intestinal transit time reduces the risk of cardiovascular disease among hypercholesterolemic adults. Also, a meaningful improvement in the health status of adult patients with irritable bowel syndrome and nonalcoholic fatty liver disease has been assessed after eating this bio-functional supplement product. Administration of a healthy SY-based diet purposefully alters microbiota composition, provides a microbial balance in the gut, and promotes GI functions in pediatric and geriatric age groups. Full recovery without any further complications during the follow-up period in elderly patients can also be obtained by implementing the SY-based dietary guideline.

Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial

BACKGROUND

To date, several researchers have investigated the association between dietary fibre consumption and satiety. However, there is no study that includes both inulin and β-glucan to compare energy intake (EI) and satiety ratings.

AIM

The current study investigated the effects of two dietary fibres, β-glucan and inulin, on satiety and food intake.

METHODS

The study was carried out among 24 woman over 18 years of age. The dietary fibres β-glucan (6 g/day) or inulin (6 g/day) were consumed by participants for five weeks. On the first and fifth week visits, the participants consumed a standard breakfast followed by an ad libitum test meal. Appetite was assessed using visual analogue scales (VAS) before and after breakfast. EI was measured at the test meal using plate waste.

RESULTS

Both dietary fibres significantly reduced the VAS scores of hunger, prospective food consumption and desire to eat, and increased satiety compared with the control group. However, the area under curve data for the VAS scores did not exhibit a significant difference. Significant reductions in EI and anthropometric values between the first and fifth week measures were observed in both dietary fibre groups. Statistically significant changes occurred in the body weight [-1.25 (1.27) kg], body mass index [-0.41 (0.42) kg/m²], waist circumference [-1.25 (1.04) cm] and waist/hip ratio [-0.01(0.01)] in the β-glucan group, whereas a statistically significant change occurred in body fat percentage in the inulin group [-2.16% (7.49)].

CONCLUSIONS

Overall, these findings demonstrate that the participants consuming β-glucan over the course of the five weeks had less EI, felt less hunger and had more satiety.

Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin

The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties.

Fructooligosaccharides and appetite

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.

Dietary fibers influence the intestinal SCFAs and plasma metabolites profiling in growing pigs

Dietary fibers (DFs), widely used as food additives to replace fat, can benefit metabolic disorders.