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Angelini G, Russo S, Mingrone G. Incretin hormones, obesity and gut microbiota. Peptides 2024; 178:171216. [PMID: 38636809 DOI: 10.1016/j.peptides.2024.171216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/20/2024]
Abstract
Over the past 40 years, the prevalence of obesity has risen dramatically, reaching epidemic proportions. By 2030 the number of people affected by obesity will reach 1.12 billion worldwide. Gastrointestinal hormones, namely incretins, play a vital role in the pathogenesis of obesity and its comorbidities. GIP (glucose-dependent insulinotropic polypeptide) and GLP-1 (glucagon-like peptide-1), which are secreted from the intestine after nutrient intake and stimulate insulin secretion from pancreatic β cells, influence lipid metabolism, gastric empting, appetite and body weight. The gut microbiota plays an important role in various metabolic conditions, including obesity and type 2 diabetes and influences host metabolism through the interaction with enteroendocrine cells that modulate incretins secretion. Gut microbiota metabolites, such as short-chain fatty acids (SCFAs) and indole, directly stimulate the release of incretins from colonic enteroendocrine cells influencing host satiety and food intake. Moreover, bariatric surgery and incretin-based therapies are associated with increase gut bacterial richness and diversity. Understanding the role of incretins, gut microbiota, and their metabolites in regulating metabolic processes is crucial to develop effective strategies for the management of obesity and its associated comorbidities.
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Affiliation(s)
| | - Sara Russo
- Università Cattolica del Sacro Cuore, Rome, Italy
| | - Geltrude Mingrone
- Università Cattolica del Sacro Cuore, Rome, Italy; Fondazione Policlinico Universitario A. Gemelli IRCCS, Rome, Italy; Division of Diabetes & Nutritional Sciences, School of Cardiovascular and Metabolic Medicine & Sciences, King's College London, London, United Kingdom.
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2
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Syan V, Kaur J, Sharma K, Patni M, Rasane P, Singh J, Bhadariya V. An overview on the types, applications and health implications of fat replacers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:27-38. [PMID: 38192702 PMCID: PMC10771406 DOI: 10.1007/s13197-022-05642-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2022] [Accepted: 11/28/2022] [Indexed: 12/14/2022]
Abstract
Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the past decade. A fat replacer is a substance that replaces whole or part of the fat in food while asserting the same physiological properties. Based on the source, fat replacers can be carbohydrate, protein or lipid-based. They serve two major purposes in food viz. reducing the calorie content and amount of fat used in the preparation of food products as well as impart fat-like properties. Fat replacers exhibit its functionalities by providing texture, acting as stabilizers, emulsifiers, gelling and thickening agents. It is crucial to select the proper kind of fat replacer because fat functionality varies considerably depending on the meal type and the formulation. Evidence suggests that reducing fat intake can help in controlling body weight and the risk of diseases like type-2 diabetes, hypertension and cardiovascular disease. Consumers should not be misled into believing that fat and calorie-reduced foods may be consumed indefinitely. Fat replacers are most beneficial when they aid in calorie control and promote the consumption of meals that provide essential nutrients. This review aims to provide a deep insight into the fact that fat replacers can be utilized in various food commodities in order to meet the dietary guidelines for reducing fat intake with a healthy lifestyle and prudent dietary approach.
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Affiliation(s)
- Vanshika Syan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Kartik Sharma
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkla Thailand
| | - Manvi Patni
- Department of Nutrition, BD Arya Girls College, Jalandhar, Punjab India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK 74078 USA
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3
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Pereira A, Ramos F, Sanches Silva A. Lupin ( Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238557. [PMID: 36500649 PMCID: PMC9737668 DOI: 10.3390/molecules27238557] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for animal protein, but also as a substitute for more processed and less balanced flours from a nutritional point of view, used in the preparation of bread, cakes and cookies, among others. In addition, its nutritional and bioactive compounds have potential benefits for human health in the prevention and treatment of some diseases. However, the existence of some anti-nutritional compounds and contaminants reveal some concern, requiring effective methods for their detection and eventual removal. This review intends to address the potential of lupine (L. albus) in food and human health and to balance the pros and cons. Nutritional and anti-nutritional components of L. albus seeds and possible contaminants of lupine seeds are examined. The potential health benefits of lupine (seeds), including energy metabolism, cardiovascular diseases, hypertension, glucose and insulin metabolism, bower function and anticonvulsant action, are discussed based on scientific evidence (both clinical trials and studies performed with animal models).
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Affiliation(s)
- Ana Pereira
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Fernando Ramos
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4050-346 Porto, Portugal
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-346 Porto, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
- Correspondence: or
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Wang H, Zhang H, Gao Z, Zhang Q, Gu C. The mechanism of berberine alleviating metabolic disorder based on gut microbiome. Front Cell Infect Microbiol 2022; 12:854885. [PMID: 36093200 PMCID: PMC9452888 DOI: 10.3389/fcimb.2022.854885] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 08/01/2022] [Indexed: 11/13/2022] Open
Abstract
With socioeconomic advances and improved living standards, metabolic syndrome has increasingly come into the attention. In recent decades, a growing number of studies have shown that the gut microbiome and its metabolites are closely related to the occurrence and development of many metabolic diseases, and play an important role that cannot be ignored, for instance, obesity, type 2 diabetes (T2DM), non-alcoholic fatty liver disease (NAFLD), cardiovascular disease and others. The correlation between gut microbiota and metabolic disorder has been widely recognized. Metabolic disorder could cause imbalance in gut microbiota, and disturbance of gut microbiota could aggravate metabolic disorder as well. Berberine (BBR), as a natural ingredient, plays an important role in the treatment of metabolic disorder. Studies have shown that BBR can alleviate the pathological conditions of metabolic disorders, and the mechanism is related to the regulation of gut microbiota: gut microbiota could regulate the absorption and utilization of berberine in the body; meanwhile, the structure and function of gut microbiota also changed after intervention by berberine. Therefore, we summarize relevant mechanism research, including the expressions of nitroreductases-producing bacteria to promote the absorption and utilization of berberine, strengthening intestinal barrier function, ameliorating inflammation regulating bile acid signal pathway and axis of bacteria-gut-brain. The aim of our study is to clarify the therapeutic characteristics of berberine further and provide the theoretical basis for the regulation of metabolic disorder from the perspective of gut microbiota.
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Affiliation(s)
- Han Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
- Guang’anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Haiyu Zhang
- Guang’anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Zezheng Gao
- Guang’anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Qiqi Zhang
- Guang’anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Chengjuan Gu
- Shenzhen Hospital (Futian), Guangzhou University of Chinese Medicine, Shenzhen, China
- *Correspondence: Chengjuan Gu,
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Ben Fradj S, Nédélec E, Salvi J, Fouesnard M, Huillet M, Pallot G, Cansell C, Sanchez C, Philippe C, Gigot V, Lemoine A, Trompier D, Henry T, Petrilli V, Py BF, Guillou H, Loiseau N, Ellero-Simatos S, Nahon JL, Rovère C, Grober J, Boudry G, Douard V, Benani A. Evidence for Constitutive Microbiota-Dependent Short-Term Control of Food Intake in Mice: Is There a Link with Inflammation, Oxidative Stress, Endotoxemia, and GLP-1? Antioxid Redox Signal 2022; 37:349-369. [PMID: 35166124 DOI: 10.1089/ars.2021.0095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Aims: Although prebiotics, probiotics, and fecal transplantation can alter the sensation of hunger and/or feeding behavior, the role of the constitutive gut microbiota in the short-term regulation of food intake during normal physiology is still unclear. Results: An antibiotic-induced microbiota depletion study was designed to compare feeding behavior in conventional and microbiota-depleted mice. Tissues were sampled to characterize the time profile of microbiota-derived signals in mice during consumption of either standard or high-fat food for 1 h. Pharmacological and genetic tools were used to evaluate the contribution of postprandial endotoxemia and inflammatory responses in the short-term regulation of food intake. We observed constitutive microbial and macronutrient-dependent control of food intake at the time scale of a meal; that is, within 1 h of food introduction. Specifically, microbiota depletion increased food intake, and the microbiota-derived anorectic effect became significant during the consumption of high-fat but not standard food. This anorectic effect correlated with a specific postprandial microbial metabolic signature, and did not require postprandial endotoxemia or an NOD-, LRR-, and Pyrin domain-containing protein 3-inflammasome-mediated inflammatory response. Innovation and Conclusion: These findings show that the gut microbiota controls host appetite at the time scale of a meal under normal physiology. Interestingly, a microbiota-derived anorectic effect develops specifically with a high-fat meal, indicating that gut microbiota activity is involved in the satietogenic properties of foods. Antioxid. Redox Signal. 37, 349-369.
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Affiliation(s)
- Selma Ben Fradj
- CSGA, Centre des Sciences du Goût et de l'Alimentation, CNRS (UMR6265), INRAE (UMR1324), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Emmanuelle Nédélec
- CSGA, Centre des Sciences du Goût et de l'Alimentation, CNRS (UMR6265), INRAE (UMR1324), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Juliette Salvi
- CSGA, Centre des Sciences du Goût et de l'Alimentation, CNRS (UMR6265), INRAE (UMR1324), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Mélanie Fouesnard
- Institut Micalis, INRAE (UMR1319), AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France.,Institut NuMeCan, INRAE (UMR1341), INSERM (UMR1241), Université de Rennes 1, St-Gilles, France
| | - Marine Huillet
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse 3, INRAE (UMR1331), ENVT, INP-Purpan, Université Paul Sabatier, Toulouse, France
| | - Gaëtan Pallot
- Centre de Recherche Lipides, Nutrition, Cancer, INSERM (UMR1231), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Céline Cansell
- IPMC, Institut de Pharmacologie Moléculaire et Cellulaire, CNRS (UMR7275), Université Côte d'Azur, Valbonne, France
| | - Clara Sanchez
- IPMC, Institut de Pharmacologie Moléculaire et Cellulaire, CNRS (UMR7275), Université Côte d'Azur, Valbonne, France
| | - Catherine Philippe
- Institut Micalis, INRAE (UMR1319), AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Vincent Gigot
- CSGA, Centre des Sciences du Goût et de l'Alimentation, CNRS (UMR6265), INRAE (UMR1324), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Aleth Lemoine
- CSGA, Centre des Sciences du Goût et de l'Alimentation, CNRS (UMR6265), INRAE (UMR1324), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Doriane Trompier
- CSGA, Centre des Sciences du Goût et de l'Alimentation, CNRS (UMR6265), INRAE (UMR1324), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Thomas Henry
- CIRI, Centre International de Recherche en Infectiologie, Inserm (U1111), CNRS (UMR5308), ENS de Lyon, Université Claude Bernard Lyon 1, Lyon, France
| | - Virginie Petrilli
- Centre de Recherche en Cancérologie de Lyon, Inserm (U1052), CNRS (UMR5286), Université de Lyon 1, Lyon, France
| | - Benedicte F Py
- CIRI, Centre International de Recherche en Infectiologie, Inserm (U1111), CNRS (UMR5308), ENS de Lyon, Université Claude Bernard Lyon 1, Lyon, France
| | - Hervé Guillou
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse 3, INRAE (UMR1331), ENVT, INP-Purpan, Université Paul Sabatier, Toulouse, France
| | - Nicolas Loiseau
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse 3, INRAE (UMR1331), ENVT, INP-Purpan, Université Paul Sabatier, Toulouse, France
| | - Sandrine Ellero-Simatos
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse 3, INRAE (UMR1331), ENVT, INP-Purpan, Université Paul Sabatier, Toulouse, France
| | - Jean-Louis Nahon
- IPMC, Institut de Pharmacologie Moléculaire et Cellulaire, CNRS (UMR7275), Université Côte d'Azur, Valbonne, France
| | - Carole Rovère
- IPMC, Institut de Pharmacologie Moléculaire et Cellulaire, CNRS (UMR7275), Université Côte d'Azur, Valbonne, France
| | - Jacques Grober
- Centre de Recherche Lipides, Nutrition, Cancer, INSERM (UMR1231), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Gaelle Boudry
- Institut NuMeCan, INRAE (UMR1341), INSERM (UMR1241), Université de Rennes 1, St-Gilles, France
| | - Véronique Douard
- Institut Micalis, INRAE (UMR1319), AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Alexandre Benani
- CSGA, Centre des Sciences du Goût et de l'Alimentation, CNRS (UMR6265), INRAE (UMR1324), Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
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Malekipoor R, Johnson SK, Bhattarai RR. Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products. Nutrients 2022; 14:nu14142845. [PMID: 35889802 PMCID: PMC9315693 DOI: 10.3390/nu14142845] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/04/2022] [Accepted: 07/08/2022] [Indexed: 12/25/2022] Open
Abstract
The kernels (dehulled seeds) of lupins (Lupinus spp.) contain far higher dietary fibre levels than other legumes. This fibre is a complex mixture of non-starch polysaccharides making up the thickened cell walls of the kernel. The fibre has properties of both insoluble and soluble fibres. It is a major by-product of the manufacture of lupin protein isolates, which can be dried to produce a purified fibre food ingredient. Such an ingredient possesses a neutral odour and flavour, a smooth texture, and high water-binding and oil-binding properties. These properties allow its incorporation into foods with minimum reduction in their acceptability. The lupin kernel fibre (LKF) has demonstrated beneficial effects in clinical studies on biomarkers for metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. It can be described as a “prebiotic fibre” since it improves gut micro-floral balance and the chemical environment within the colon. Thus, LKF is a health-functional ingredient with great opportunity for more widespread use in foods; however, it is evident that more non-thermal methods for the manufacture of lupin kernel fibre should be explored, including their effects on the physicochemical properties of the fibre and the effect on health outcomes in long term clinical trials.
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Affiliation(s)
- Rahil Malekipoor
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
- Ingredients by Design Pty Ltd., Lesmurdie, WA 6076, Australia
| | - Rewati R. Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
- Correspondence: ; Tel.: +61-8-9266-5182
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NabizadehAsl L, Sendur SN, Ozer B, Lay I, Erbas T, Buyuktuncer Z. 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. Appetite 2021; 169:105855. [PMID: 34915104 DOI: 10.1016/j.appet.2021.105855] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 11/29/2021] [Accepted: 12/07/2021] [Indexed: 11/02/2022]
Abstract
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.
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Affiliation(s)
- Laleh NabizadehAsl
- Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Sihhiye, Ankara, Turkey.
| | - Suleyman Nahit Sendur
- Hacettepe University, School of Medicine, Department of Endocrinology and Metabolism, Sihhiye, Ankara, Turkey.
| | - Barbaros Ozer
- Ankara University, Faculty of Agriculture, Department of Dairy Technology, Diskapi, Ankara, Turkey.
| | - Incilay Lay
- Hacettepe University, School of Medicine, Department of Medical Biochemistry, Hacettepe University Hospitals, Clinical Pathology Laboratory, Sihhiye, Ankara, Turkey.
| | - Tomris Erbas
- Hacettepe University, School of Medicine, Department of Endocrinology and Metabolism, Sihhiye, Ankara, Turkey.
| | - Zehra Buyuktuncer
- Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Sihhiye, Ankara, Turkey.
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Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties. Foods 2021; 10:foods10081883. [PMID: 34441660 PMCID: PMC8393843 DOI: 10.3390/foods10081883] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/13/2021] [Accepted: 08/13/2021] [Indexed: 11/27/2022] Open
Abstract
This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (p < 0.01). The microbial profile was not affected by reformulation during storage at 25 °C for 10 days. This study concluded that there is a significant potential to industrially produce reduced sugar or fat muffins using inulin or GBF up to 30% without significantly deteriorating quality attributes.
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Alptekin İM, Çakiroğlu FP, Örmeci N. Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial. Nutr Health 2021; 28:433-442. [PMID: 34128426 DOI: 10.1177/02601060211023256] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
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.
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Affiliation(s)
| | | | - Necati Örmeci
- Department of Internal Medicine, Istanbul Health and Technology University Medical School, Turkey
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10
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Rennekamp R, Brandl B, Giesbertz P, Skurk T, Hauner H. Metabolic and satiating effects and consumer acceptance of a fibre-enriched Leberkas meal: a randomized cross-over trial. Eur J Nutr 2021; 60:3203-3210. [PMID: 33555374 DOI: 10.1007/s00394-020-02472-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 12/14/2020] [Indexed: 11/27/2022]
Abstract
PURPOSE The Western diet is poor in dietary fibre and previous efforts to increase fibre intake were not successful. The aim of this study was to develop sensorically appealing, fibre-enriched convenience foods. As a showcase, we prepared a fibre-enriched, fat-reduced Leberkas served in a roll and compared the reformulated product with the standard product. METHODS The design was a randomized, single-blinded cross-over study. A Leberkas meal enriched with 19.2 g of wheat fibre and resistant dextrin as well as fat- and energy-reduced (30% less calories) was served to 20 middle-aged healthy volunteers (10 male, 10 female) and compared to the standard product in a random order. Blood was repeatedly taken over a 4 h period to measure metabolic parameters as well as satiety hormones, such as glucagon-like-peptide 1, cholecystokinin, peptide YY. Satiety and consumer acceptance of the fibre-enriched meal were assessed by visual analogue scales and a questionnaire. RESULTS The fibre-enriched meal showed very small significant effects at only single time points in postprandial blood glucose (at 120 min, p = 0.050) and glucoseAUC fibre 22,079 ± 2819, standard 22,912 ± 3583 (p = 0.030). The profiles of satiety hormones were comparable between both meals. No differences in subjective satiation, taste and consumer acceptance were observed between the two products, despite a marked reduction in fat and energy content of the reformulated product. CONCLUSION It is possible to enrich a popular convenience product with dietary fibre and to markedly reduce energy content without loss of sensory qualities or satiety suggesting that development and promotion of healthier convenience foods may be a useful strategy to tackle obesity and other diet-related diseases.
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Affiliation(s)
- R Rennekamp
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany
| | - B Brandl
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany.,ZIEL-Institute for Food & Health, Freising, Germany
| | - P Giesbertz
- Department of Nutritional Physiology, Technical University of Munich, Freising, Germany
| | - T Skurk
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany.,ZIEL-Institute for Food & Health, Freising, Germany
| | - H Hauner
- Else Kröner-Fresenius-Centre for Nutritional Medicine, Chair of Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany. .,ZIEL-Institute for Food & Health, Freising, Germany. .,Institute of Nutritional Medicine, School of Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992, Munich, Germany.
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11
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Abstract
Metabolic syndrome (MetS) describes a set of risk factors that can eventually lead to the occurrence of cardiovascular and cerebrovascular disease. A detailed understanding of the MetS mechanism will be helpful in developing effective prevention strategies and appropriate intervention tools. In this article, we discuss the relationship between the clinical symptoms of MetS and differences in the gut microbial community compared with healthy individuals, characterized by the proliferation of potentially harmful bacteria and the inhibition of beneficial ones. Interactions between gut microbiota and host metabolism have been shown to be mediated by a number of factors, including inflammation caused by gut barrier defects, short-chain fatty acids metabolism, and bile acid metabolism. However, although we can clearly establish a causal relationship between gut microbial profiles and MetS in animal experiments, the relationship between them is still controversial in humans. Therefore, we need more clinical studies to augment our understanding of how we can manipulate the gut microbiota and address the role of the gut microbiota in the prevention and treatment of MetS.
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12
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Barbero-Becerra V, Juárez-Hernández E, Chávez-Tapia NC, Uribe M. Inulin as a Clinical Therapeutic Intervention in Metabolic Associated Fatty Liver Disease. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1867997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Eva Juárez-Hernández
- Translational Research Unit, Medica Sur Clinic & Foundation, Mexico City, Mexico
| | | | - Misael Uribe
- Gastroenterology and Obesity Unit., Medica Sur Clinic & Foundation, Mexico City, Mexico
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13
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Liao B, Qiao J, Pang Y. Central Regulation of PCOS: Abnormal Neuronal-Reproductive-Metabolic Circuits in PCOS Pathophysiology. Front Endocrinol (Lausanne) 2021; 12:667422. [PMID: 34122341 PMCID: PMC8194358 DOI: 10.3389/fendo.2021.667422] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Accepted: 05/07/2021] [Indexed: 12/13/2022] Open
Abstract
Polycystic ovary syndrome (PCOS) is a common reproductive endocrine disease. PCOS patients are characterized by hyperandrogenemia, anovulation, and metabolic dysfunction. Hypothalamus-pituitary-ovary axis imbalance is considered as an important pathophysiology underlying PCOS, indicating that central modulation, especially the abnormal activation of hypothalamic GnRH neurons plays a vital role in PCOS development. Increased GnRH pulse frequency can promote LH secretion, leading to ovarian dysfunction and abnormal sex steroids synthesis. By contrast, peripheral sex steroids can modulate the action of GnRH neurons through a feedback effect, which is impaired in PCOS, thus forming a vicious cycle. Additionally, hypothalamic GnRH neurons not only serve as the final output pathway of central control of reproductive axis, but also as the central connection point where reproductive function and metabolic state inter-regulate with each other. Metabolic factors, such as insulin resistance and obesity in PCOS patients can regulate GnRH neurons activity, and ultimately regulate reproductive function. Besides, gut hormones act on both brain and peripheral organs to modify metabolic state. Gut microbiota disturbance is also related to many metabolic diseases and has been reported to play an essential part in PCOS development. This review concludes with the mechanism of central modulation and the interaction between neuroendocrine factors and reproductive or metabolic disorders in PCOS development. Furthermore, the role of the gut microenvironment as an important part involved in the abnormal neuronal-reproductive-metabolic circuits that contribute to PCOS is discussed, thus offering possible central and peripheral therapeutic targets for PCOS patients.
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Affiliation(s)
- Baoying Liao
- Center for Reproductive Medicine, Department of Obstetrics and Gynecology, Peking University Third Hospital, Beijing, China
- National Clinical Research Center for Obstetrics and Gynecology, Peking University Third Hospital, Beijing, China
- Key Laboratory of Assisted Reproduction (Peking University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Reproductive Endocrinology and Assisted Reproductive Technology, Peking University Third Hospital, Beijing, China
| | - Jie Qiao
- Center for Reproductive Medicine, Department of Obstetrics and Gynecology, Peking University Third Hospital, Beijing, China
- National Clinical Research Center for Obstetrics and Gynecology, Peking University Third Hospital, Beijing, China
- Key Laboratory of Assisted Reproduction (Peking University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Reproductive Endocrinology and Assisted Reproductive Technology, Peking University Third Hospital, Beijing, China
| | - Yanli Pang
- Center for Reproductive Medicine, Department of Obstetrics and Gynecology, Peking University Third Hospital, Beijing, China
- National Clinical Research Center for Obstetrics and Gynecology, Peking University Third Hospital, Beijing, China
- Key Laboratory of Assisted Reproduction (Peking University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Reproductive Endocrinology and Assisted Reproductive Technology, Peking University Third Hospital, Beijing, China
- *Correspondence: Yanli Pang,
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14
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Ren Y, Song K, Kim Y. Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14816] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yetong Ren
- Department of Human Ecology Graduate School Korea University Seoul Republic of Korea
| | - Ka‐Young Song
- Department of Integrated Biomedical and Life Science Graduate School Korea University Seoul Republic of Korea
| | - Yookyung Kim
- Department of Human Ecology Graduate School Korea University Seoul Republic of Korea
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15
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Proteomic Characterisation of Lupin ( Lupinus angustifolius) Milk as Influenced by Extraction Techniques, Seed Coat and Cultivars. Molecules 2020; 25:molecules25081782. [PMID: 32295067 PMCID: PMC7221801 DOI: 10.3390/molecules25081782] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/06/2020] [Accepted: 04/10/2020] [Indexed: 11/17/2022] Open
Abstract
Lupin seeds are rich in proteins and other essential ingredients that can help to improve human health. The protein contents in both whole and split seeds of two lupin cultivars (Mandleup and PBA Jurien) were used to produce the lupin milk using the cheesecloth and centrifuge method. Proteins were extracted from the lupin milk using thiourea/urea solubilization. The proteins were separated by a two-dimensional polyacrylamide gel electrophoresis and then identified with mass spectrometry. A total of 230 protein spots were identified, 60 of which showed differential abundances. The cheesecloth separation showed protein extractability much better than that of the centrifuge method for both the cultivars. The results from this study could offer guidance for future comparative analysis and identification of lupin milk protein and provide effective separation technique to determine specific proteins in the cheese-making process.
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16
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Câmara AKFI, Geraldi MV, Okuro PK, Maróstica MR, da Cunha RL, Pollonio MAR. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103753] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
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17
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Rastelli M, Cani PD, Knauf C. The Gut Microbiome Influences Host Endocrine Functions. Endocr Rev 2019; 40:1271-1284. [PMID: 31081896 DOI: 10.1210/er.2018-00280] [Citation(s) in RCA: 154] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Accepted: 04/15/2019] [Indexed: 12/12/2022]
Abstract
The gut microbiome is considered an organ contributing to the regulation of host metabolism. Since the relationship between the gut microbiome and specific diseases was elucidated, numerous studies have deciphered molecular mechanisms explaining how gut bacteria interact with host cells and eventually shape metabolism. Both metagenomic and metabolomic analyses have contributed to the discovery of bacterial-derived metabolites acting on host cells. In this review, we examine the molecular mechanisms by which bacterial metabolites act as paracrine or endocrine factors, thereby regulating host metabolism. We highlight the impact of specific short-chain fatty acids on the secretion of gut peptides (i.e., glucagon-like peptide-1, peptide YY) and other metabolites produced from different amino acids and regulating inflammation, glucose metabolism, or energy homeostasis. We also discuss the role of gut microbes on the regulation of bioactive lipids that belong to the endocannabinoid system and specific neurotransmitters (e.g., γ-aminobutyric acid, serotonin, nitric oxide). Finally, we review the role of specific bacterial components (i.e., ClpB, Amuc_1100) also acting as endocrine factors and eventually controlling host metabolism. In conclusion, this review summarizes the recent state of the art, aiming at providing evidence that the gut microbiome influences host endocrine functions via several bacteria-derived metabolites.
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Affiliation(s)
- Marialetizia Rastelli
- Université Catholique de Louvain, UCLouvain, Walloon Excellence in Life Sciences and BIOtechnology (WELBIO), Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Brussels, Belgium.,NeuroMicrobiota, European Associated Laboratory (INSERM/UCLouvain), Brussels, Belgium
| | - Patrice D Cani
- Université Catholique de Louvain, UCLouvain, Walloon Excellence in Life Sciences and BIOtechnology (WELBIO), Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Brussels, Belgium.,NeuroMicrobiota, European Associated Laboratory (INSERM/UCLouvain), Brussels, Belgium
| | - Claude Knauf
- NeuroMicrobiota, European Associated Laboratory (INSERM/UCLouvain), Brussels, Belgium.,Institut de Recherche en Santé Digestive et Nutrition (IRSD), Institut National de la Santé et de la Recherche Médicale (INSERM), U1220, Université Paul Sabatier (UPS), Toulouse Cedex 3, France
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18
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Malla MA, Dubey A, Kumar A, Yadav S, Hashem A, Abd_Allah EF. Exploring the Human Microbiome: The Potential Future Role of Next-Generation Sequencing in Disease Diagnosis and Treatment. Front Immunol 2019; 9:2868. [PMID: 30666248 PMCID: PMC6330296 DOI: 10.3389/fimmu.2018.02868] [Citation(s) in RCA: 148] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 11/21/2018] [Indexed: 12/12/2022] Open
Abstract
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.
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Affiliation(s)
- Muneer Ahmad Malla
- Department of Zoology, Dr. Harisingh Gour Central University, Sagar, India
| | - Anamika Dubey
- Metagenomics and Secretomics Research Laboratory, Department of Botany, Dr. Harisingh Gour Central University, Sagar, India
| | - Ashwani Kumar
- Metagenomics and Secretomics Research Laboratory, Department of Botany, Dr. Harisingh Gour Central University, Sagar, India
| | - Shweta Yadav
- Department of Zoology, Dr. Harisingh Gour Central University, Sagar, India
| | - Abeer Hashem
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
- Mycology and Plant Disease Survey Department, Plant Pathology Research Institute, Agriculture Research Center, Giza, Egypt
| | - Elsayed Fathi Abd_Allah
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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19
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Leonard W, Hutchings SC, Warner RD, Fang Z. Effects of incorporating roasted lupin ( Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14088] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- William Leonard
- School of Agriculture and Food The University of Melbourne 3010 Parkville Vic. Australia
| | - Scott C. Hutchings
- School of Agriculture and Food The University of Melbourne 3010 Parkville Vic. Australia
| | - Robyn D. Warner
- School of Agriculture and Food The University of Melbourne 3010 Parkville Vic. Australia
| | - Zhongxiang Fang
- School of Agriculture and Food The University of Melbourne 3010 Parkville Vic. Australia
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20
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Scarpellini E, Deloose E, Vos R, Francois I, Delcour JA, Broekaert WF, Verbeke K, Tack J. The effect of arabinoxylooligosaccharides on upper gastroduodenal motility and hunger ratings in humans. Neurogastroenterol Motil 2018; 30:e13306. [PMID: 29436142 DOI: 10.1111/nmo.13306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Accepted: 01/09/2018] [Indexed: 02/08/2023]
Abstract
BACKGROUND AND AIMS Prebiotics such as Arabinoxylooligosaccharides (AXOS) are non-digestible, fermentable food ingredients stimulating growth/activity of colonic bacteria with enhanced carbohydrates fermentation (CF) in humans. The migrating motor complex (MMC) of the gastrointestinal tract has been recently identified as an important hunger signal, but no data are available yet on the role of acute CF on MMC activity and related hunger ratings. Thus, we aimed to study the effect of acute AXOS CF on MMC and hunger in humans. METHODS A total of 13 healthy volunteers were randomized in a single-blind crossover placebo-controlled study where 9.4 g of AXOS or 10 g of maltodextrin and 1 g of unlabelled lactose ureide (LU) were given 12 hours prior to the study and, in the next morning, together with a pancake containing 500 mg of 13 C-LU. In 10 hours after the meal, 13 CO2 and hydrogen excretion were determined every 15 minutes while hunger/appetite ratings every 2 minutes through a VAS questionnaire. Five hours after the meal, antroduodenal motility was measured using HRM. KEY RESULTS AXOS significantly increased CF (158 ± 81 vs 840 ± 464 H2 ppm*minute, placebo vs AXOS, P < .05) without affecting the orocecal transit time (OCTT). AXOS had no significant effect on the occurrence, origin, and duration of phase III and on the total number, origin, and duration of phases I and II. Hunger and appetite scores prior and after phase III were not affected by AXOS. CONCLUSIONS AXOS acutely increases colonic fermentation, but this neither affects OCTT, activity of the MMC, nor interdigestive hunger scores in man.
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Affiliation(s)
- E Scarpellini
- Division of Gastroenterology, Department of Internal Medicine, TARGID, University Hospital Gasthuisberg, Leuven, Belgium
| | - E Deloose
- Division of Gastroenterology, Department of Internal Medicine, TARGID, University Hospital Gasthuisberg, Leuven, Belgium
| | - R Vos
- Division of Gastroenterology, Department of Internal Medicine, TARGID, University Hospital Gasthuisberg, Leuven, Belgium
| | - I Francois
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Catholic University of Leuven, Leuven, Belgium
| | - J A Delcour
- FUGEIA NV, Arenberg Science Park, Leuven, Belgium
| | | | - K Verbeke
- Division of Gastroenterology, Department of Internal Medicine, TARGID, University Hospital Gasthuisberg, Leuven, Belgium
| | - J Tack
- Division of Gastroenterology, Department of Internal Medicine, TARGID, University Hospital Gasthuisberg, Leuven, Belgium
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21
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Preliminary investigation into the effects of SlimBiome on food cravings and responsiveness to the food environment in healthy overweight and obese women following standard nutritional advice. Proc Nutr Soc 2018. [DOI: 10.1017/s0029665118002355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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22
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Zhou G, Jian J, Wang P, Li C, Tao Y, Li X, Renshaw D, Clements J, Sweetingham M, Yang H. Construction of an ultra-high density consensus genetic map, and enhancement of the physical map from genome sequencing in Lupinus angustifolius. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2018; 131:209-223. [PMID: 29051970 DOI: 10.1007/s00122-017-2997-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Accepted: 10/01/2017] [Indexed: 05/04/2023]
Abstract
An ultra-high density genetic map containing 34,574 sequence-defined markers was developed in Lupinus angustifolius. Markers closely linked to nine genes of agronomic traits were identified. A physical map was improved to cover 560.5 Mb genome sequence. Lupin (Lupinus angustifolius L.) is a recently domesticated legume grain crop. In this study, we applied the restriction-site associated DNA sequencing (RADseq) method to genotype an F9 recombinant inbred line population derived from a wild type × domesticated cultivar (W × D) cross. A high density linkage map was developed based on the W × D population. By integrating sequence-defined DNA markers reported in previous mapping studies, we established an ultra-high density consensus genetic map, which contains 34,574 markers consisting of 3508 loci covering 2399 cM on 20 linkage groups. The largest gap in the entire consensus map was 4.73 cM. The high density W × D map and the consensus map were used to develop an improved physical map, which covered 560.5 Mb of genome sequence data. The ultra-high density consensus linkage map, the improved physical map and the markers linked to genes of breeding interest reported in this study provide a common tool for genome sequence assembly, structural genomics, comparative genomics, functional genomics, QTL mapping, and molecular plant breeding in lupin.
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Affiliation(s)
- Gaofeng Zhou
- State Agricultural Biotechnology Centre, Murdoch University, Murdoch, WA, 6150, Australia
| | - Jianbo Jian
- Beijing Genome Institute-Shenzhen, Beishan Industrial Zone, Yantian District, Shenzhen, 518083, China
| | - Penghao Wang
- State Agricultural Biotechnology Centre, Murdoch University, Murdoch, WA, 6150, Australia
| | - Chengdao Li
- State Agricultural Biotechnology Centre, Murdoch University, Murdoch, WA, 6150, Australia
| | - Ye Tao
- BIOZERON Biotechnology Co., Ltd.-Shanghai, Xingxian Road, 1180-7, Shanghai, 210880, China
| | - Xuan Li
- Beijing Genome Institute-Shenzhen, Beishan Industrial Zone, Yantian District, Shenzhen, 518083, China
| | - Daniel Renshaw
- Department of Agriculture and Food Western Australia, 3 Baron-Hay Court, South Perth, WA, 6151, Australia
| | - Jonathan Clements
- Department of Agriculture and Food Western Australia, 3 Baron-Hay Court, South Perth, WA, 6151, Australia
| | - Mark Sweetingham
- Department of Agriculture and Food Western Australia, 3 Baron-Hay Court, South Perth, WA, 6151, Australia
| | - Huaan Yang
- Department of Agriculture and Food Western Australia, 3 Baron-Hay Court, South Perth, WA, 6151, Australia.
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23
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_2-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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24
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Hume MP, Nicolucci AC, Reimer RA. Prebiotic supplementation improves appetite control in children with overweight and obesity: a randomized controlled trial. Am J Clin Nutr 2017; 105:790-799. [PMID: 28228425 DOI: 10.3945/ajcn.116.140947] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Accepted: 01/26/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Prebiotics have been shown to improve satiety in adults with overweight and obesity; however, studies in children are limited.Objective: We examined the effects of prebiotic supplementation on appetite control and energy intake in children with overweight and obesity.Design: This study was a randomized, double-blind, placebo-controlled trial. Forty-two boys and girls, ages 7-12 y, with a body mass index (BMI) of ≥85th percentile were randomly assigned to 8 g oligofructose-enriched inulin/d or placebo (maltodextrin) for 16 wk. Objective measures of appetite included energy intake at an ad libitum breakfast buffet, 3-d food records, and fasting satiety hormone concentrations. Subjective appetite ratings were obtained from visual analog scales before and after the breakfast. Children's Eating Behavior Questionnaires were also completed by caregivers.Results: Compared with placebo, prebiotic intake resulted in significantly higher feelings of fullness (P = 0.04) and lower prospective food consumption (P = 0.03) at the breakfast buffet at 16 wk compared with baseline. Compared with placebo, prebiotic supplementation significantly reduced energy intake at the week 16 breakfast buffet in 11- and 12-y-olds (P = 0.04) but not in 7- to 10-y-olds. Fasting adiponectin (P = 0.04) and ghrelin (P = 0.03) increased at 16 wk with the prebiotic compared with placebo. In intent-to-treat analysis, there was a trend for prebiotic supplementation to reduce BMI z score to a greater extent than placebo (-3.4%; P = 0.09) and a significant -3.8% reduction in per-protocol analysis (P = 0.043).Conclusions: Independent of other lifestyle changes, prebiotic supplementation in children with overweight and obesity improved subjective appetite ratings. This translated into reduced energy intake in a breakfast buffet in older but not in younger children. This simple dietary change has the potential to help with appetite regulation in children with obesity. This trial was registered at clinicaltrials.gov as NCT02125955.
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Affiliation(s)
| | | | - Raylene A Reimer
- Faculty of Kinesiology and .,Department of Biochemistry and Molecular Biology, Cumming School of Medicine, University of Calgary, Calgary, Alberta, Canada
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25
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Dalaram IS. Evaluation of total polyphenol content and antioxidant capacity of different verity lupin seeds. POTRAVINARSTVO 2017. [DOI: 10.5219/678] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Legumes, including lupins, beans, lentil and chickpea, are one of the most important crops in the world because of their nutritional quality. Lupin seeds have been used as human food and animal feed since ancient times. It was known that antioxidant photochemical in foods have many health benefits including prevention of various diseases associated with oxidative stress such as cancer, cardiovascular disease, neuro-degeneration and diabetes. Lupin grains are rich sources of complex carbohydrates, protein, vitamins and minerals. Antioxidants can be found naturally in foods. Total polyphenols content and antioxidant activity were measured in four varieties of lupin, namely in white lupin, blue lupin, yellow lupin and Mutabilis lupin species. A majority of antioxidants naturally present in foods occur in phenolic structures and especially in flavonoid structures. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured by using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl). In the present experiment according to the average contents of total polyphenols (TPC) in dry matter of lupin seeds there was the following line: L. Angustifolius (blue) lupin (696.212 mg GAE.100g-1) > L. Albus (white) lupin (614.13 mg GAE.100g-1) > L. Luteus (yellow) lupin (467.78 mg GAE.100g-1) > L. Mutabilis (pearl) lupin (367.36 mg GAE.100g-1). Based on the measured values of total antioxidant capacity (TAC) of lupin samples can be classified as follows: L. Albus (white) lupin (43.44%) >L. Angustifolius (blue) lupin (38.27%) >L. Luteus (yellow) lupin (22.29%) >L. Mutabilis (Pearl) lupin (20.80%). The relationship of antioxidant capacity with total polyphenolic was discussed. According to used statistical analyzes. Correlation between the phenolic contents and antioxidant capacity was significantly positive (r = 0.88). Our results confirmed that legumes can be a good source of bioactive compounds in the human nutrition. The main objective of the present work was to evaluated the content of total polyphenols and an antioxidant capacity of four Lupine species.
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Mei X, Zhang X, Wang Z, Gao Z, Liu G, Hu H, Zou L, Li X. Insulin Sensitivity-Enhancing Activity of Phlorizin Is Associated with Lipopolysaccharide Decrease and Gut Microbiota Changes in Obese and Type 2 Diabetes (db/db) Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7502-7511. [PMID: 27635781 DOI: 10.1021/acs.jafc.6b03474] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Phlorizin exists in a number of fruits and foods and exhibits many bioactivities. The mechanism of its antidiabetic effect has been known as it can competitively inhibit sodium-glucose symporters (SGLTs). However, phlorizin has a wide range of two-phase metabolism in systemic circulation and shows poor oral bioavailability. An alternative mechanism may involve gut microbiota in intestine. Sixteen obese mice with type 2 diabetes (db/db) and eight age-matched control mice (db/+) were divided into three groups: diabetic group treated with phlorizin (DMT group), vehicle-treated diabetic group (DM group), and normal control group (CC group). Phlorizin was given in normal saline solution by intragastric administration for 10 weeks. After the last treatment course, body weight, energy intake, serum lipopolysaccharides (LPS), insulin resistance, and fecal short-chain fatty acids (SCFAs) were compared. 16S rRNA gene denaturing gradient gel electrophoresis (DGGE) and quantitative PCR were used to determine the changes in microbiome composition. Coadministration of phlorizin significantly prevented metabolic syndrome by decreasing weight gain, energy intake, serum lipopolysaccharides, and insulin resistance, and the fecal level of total SCFAs was dramatically increased, especially butyric acid. DGGE and quantitative PCR demonstrated that phlorizin coadministration increased the gut microbial diversity and the growth of Akkermansia muciniphila and Prevotella. Meanwhile, the gut microbiota structure of db/db mice after phlorizin treatment was improved and approached the normal group. The mechanism of the hypoglycemic action of phlorizin is associated with LPS decrease and gut microbiota changes; briefly, it acts in the intestine to modify gut microbial community structure, resulting in lower LPS load in the host and higher SCFAs producing beneficial bacteria.
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Affiliation(s)
- Xueran Mei
- College of Life Sciences, Sichuan Normal University , Longquan, Chengdu 610101, China
- Metabonomics Synergy Innovation Laboratory, School of Medicine and Nursing, Chengdu University , Longquan, Chengdu 610106, China
| | - Xiaoyu Zhang
- College of Life Sciences, Sichuan Normal University , Longquan, Chengdu 610101, China
| | - Zhanguo Wang
- Metabonomics Synergy Innovation Laboratory, School of Medicine and Nursing, Chengdu University , Longquan, Chengdu 610106, China
| | - Ziyang Gao
- College of Life Sciences, Sichuan Normal University , Longquan, Chengdu 610101, China
| | - Gang Liu
- College of Life Sciences, Sichuan Normal University , Longquan, Chengdu 610101, China
| | - Huiling Hu
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine , Wenjiang, Chengdu 610730, China
| | - Liang Zou
- Metabonomics Synergy Innovation Laboratory, School of Medicine and Nursing, Chengdu University , Longquan, Chengdu 610106, China
| | - Xueli Li
- College of Life Sciences, Sichuan Normal University , Longquan, Chengdu 610101, China
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Brum JM, Gibb RD, Peters JC, Mattes RD. Satiety effects of psyllium in healthy volunteers. Appetite 2016; 105:27-36. [DOI: 10.1016/j.appet.2016.04.041] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2015] [Revised: 03/17/2016] [Accepted: 04/28/2016] [Indexed: 01/12/2023]
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Bauer PV, Duca FA. Targeting the gastrointestinal tract to treat type 2 diabetes. J Endocrinol 2016; 230:R95-R113. [PMID: 27496374 DOI: 10.1530/joe-16-0056] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Accepted: 06/20/2016] [Indexed: 12/12/2022]
Abstract
The rising global rates of type 2 diabetes and obesity present a significant economic and social burden, underscoring the importance for effective and safe therapeutic options. The success of glucagon-like-peptide-1 receptor agonists in the treatment of type 2 diabetes, along with the potent glucose-lowering effects of bariatric surgery, highlight the gastrointestinal tract as a potential target for diabetes treatment. Furthermore, recent evidence suggests that the gut plays a prominent role in the ability of metformin to lower glucose levels. As such, the current review highlights some of the current and potential pathways in the gut that could be targeted to improve glucose homeostasis, such as changes in nutrient sensing, gut peptides, gut microbiota and bile acids. A better understanding of these pathways will lay the groundwork for novel gut-targeted antidiabetic therapies, some of which have already shown initial promise.
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Affiliation(s)
- Paige V Bauer
- Toronto General Hospital Research Institute and Department of MedicineUHN, Toronto, ON, Canada Department of PhysiologyUniversity of Toronto, Toronto, ON, Canada
| | - Frank A Duca
- Toronto General Hospital Research Institute and Department of MedicineUHN, Toronto, ON, Canada
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29
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Scarpellini E, Deloose E, Vos R, Francois IEJA, Delcour JA, Broekaert WF, Verbeke K, Tack J. The effect of arabinoxylooligosaccharides on gastric sensory-motor function and nutrient tolerance in man. Neurogastroenterol Motil 2016; 28:1194-203. [PMID: 27206549 DOI: 10.1111/nmo.12819] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Accepted: 02/10/2016] [Indexed: 02/08/2023]
Abstract
BACKGROUND Intestinal microbiota regulates gastrointestinal sensory-motor function. Prebiotics such as arabinoxylan-oligosaccharide (AXOS) are non-digestible, fermentable food ingredients beneficially affecting intestinal microbiota, colon activity, and improving human health. We wanted to investigate whether acute AXOS or maltodextrin (placebo) administration may alter gastric sensitivity (GS), accommodation (GA), nutrient tolerance (NT) in man. METHODS Thirteen HV (6 M, 32.2 ± 1.8 years; BMI 22.3 ± 0.2) underwent two 48 h treatment periods with oral 4 × 9.4 g AXOS or 4 × 10 g maltodextrin (at least 1 week wash-out) for gastric barostat assessment of GS, gastric compliance (GC), GA to a liquid test meal, on day 1, and NT drink test, on day 2. Oro-cecal transit-time (OCTT), colonic fermentation (CF) were assessed simultaneously with (13) C-lactose ureide, H2 breath tests. KEY RESULTS Arabinoxylan-oligosaccharide significantly increased CF on day 1 and 2 (565 ± 272 vs 100 ± 24, 365 ± 66 vs 281 ± 25 H2 ppm/min, AXOS vs maltodextrin, both p < 0.05), not the OCTT. AXOS did not alter GC, sensitivity before and after the meal. Gastric accommodation was not significantly influenced by AXOS (volume increment: 171 ± 33 vs 130 ± 28 mL, AXOS vs maltodextrin, p = NS). On day 1, AXOS fermentation was associated with significantly higher postprandial bloating scores (960 ± 235 vs 396 ± 138 mm*min, AXOS vs maltodextrin, p < 0.05). On day 2, AXOS did not affect maximal NT (946 ± 102 vs 894 ± 97 mL, AXOS vs maltodextrin, p = NS), increased the bloating score (1236 ± 339 vs 675 ± 197 mm*min, AXOS vs maltodextrin, p < 0.05). CONCLUSIONS & INFERENCES Acute AXOS administration, associated with increased CF, does not affect GA, is not associated with increased meal-induced satiety or perception scores.
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Affiliation(s)
- E Scarpellini
- TARGID, Department of Internal Medicine, Division of Gastroenterology, University Hospital Gasthuisberg, Leuven, Belgium
| | - E Deloose
- TARGID, Department of Internal Medicine, Division of Gastroenterology, University Hospital Gasthuisberg, Leuven, Belgium
| | - R Vos
- TARGID, Department of Internal Medicine, Division of Gastroenterology, University Hospital Gasthuisberg, Leuven, Belgium
| | - I E J A Francois
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Catholic University of Leuven, Leuven, Belgium
| | - J A Delcour
- FUGEIA NV, Arenberg Science Park, Leuven, Belgium
| | | | - K Verbeke
- TARGID, Department of Internal Medicine, Division of Gastroenterology, University Hospital Gasthuisberg, Leuven, Belgium
| | - J Tack
- TARGID, Department of Internal Medicine, Division of Gastroenterology, University Hospital Gasthuisberg, Leuven, Belgium
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Abstract
The development of new varieties of lupin, so-called “sweet lupinsˮ with low alkaloid (bitter substances) and high protein content has resulted in a renewed interest in utilization of lupin as source of proteins in human and animal nutrition. The nutraceutical potential of lupin can be applied in the prevention from various pathological states in humans; by suppressing appetite and affecting energy balance, by its positive effect on glycaemia and indicators of blood lipids, by its positive influence on hypertension and by improving defecation. In the field of animal nutrition, lupin seeds can positively affect both production indicators and the biological value of food of animal origin.
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Safety and efficacy of coffee enriched with inulin and dextrin on satiety and hunger in normal volunteers. Nutrition 2016; 32:754-60. [DOI: 10.1016/j.nut.2015.12.040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 12/27/2015] [Accepted: 12/28/2015] [Indexed: 01/02/2023]
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32
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Cani PD, Knauf C. How gut microbes talk to organs: The role of endocrine and nervous routes. Mol Metab 2016; 5:743-52. [PMID: 27617197 PMCID: PMC5004142 DOI: 10.1016/j.molmet.2016.05.011] [Citation(s) in RCA: 186] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 05/12/2016] [Accepted: 05/17/2016] [Indexed: 02/07/2023] Open
Abstract
Background Changes in gut microbiota composition and activity have been associated with different metabolic disorders, including obesity, diabetes, and cardiometabolic disorders. Recent evidence suggests that different organs are directly under the influence of bacterial metabolites that may directly or indirectly regulate physiological and pathological processes. Scope of review We reviewed seminal as well as recent papers showing that gut microbes influence energy, glucose and lipid homeostasis by controlling different metabolic routes such as endocrine, enteric and central nervous system. These dialogues are discussed in the context of obesity and diabetes but also for brain pathologies and neurodegenerative disorders. Major conclusions The recent advances in gut microbiota investigation as well as the discovery of specific metabolites interacting with host cells has led to the identification of novel inter-organ communication during metabolic disturbances. This suggests that gut microbes may be viewed as “novel” future therapeutic partners. This article is part of a special issue on microbiota.
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Affiliation(s)
- Patrice D. Cani
- Université catholique de Louvain, WELBIO – Walloon Excellence in Life Sciences and BIOtechnology, Louvain Drug Research Institute, Metabolism and Nutrition Research Group, Brussels, Belgium
- NeuroMicrobiota, European Associated Laboratory (INSERM/UCL), Toulouse, France
- NeuroMicrobiota, European Associated Laboratory (INSERM/UCL), Brussels, Belgium
- Corresponding author. Université catholique de Louvain, LDRI, Metabolism and Nutrition research group, European Associated Laboratory NeuroMicrobiota (INSERM / UCL), Av. E. Mounier, 73 box B1.73.11, B-1200 Brussels, Belgium. Tel.: +32 2 764 73 97.Université catholique de LouvainLDRIMetabolism and Nutrition research groupEuropean Associated Laboratory NeuroMicrobiota (INSERM / UCL)Av. E. Mounier73 box B1.73.11BrusselsB-1200Belgium
| | - Claude Knauf
- NeuroMicrobiota, European Associated Laboratory (INSERM/UCL), Toulouse, France
- NeuroMicrobiota, European Associated Laboratory (INSERM/UCL), Brussels, Belgium
- Université Paul Sabatier, Toulouse, France
- Institut National de la Santé et de la Recherche Médicale (INSERM) U1220, Institut de Recherche en Santé Digestive (IRSD), INRA, ENVT, Toulouse, France
- Corresponding author. Université Paul Sabatier, Toulouse III, European Associated Laboratory NeuroMicrobiota (INSERM/UCL), Team 3, “Intestinal Neuroimmune Interactions”, IRSD Institut de Recherche en Santé Digestive (IRSD), INSERM U1220 Bat B, CHU Purpan, Place du Docteur Baylac, CS 60039, 31024 Toulouse Cedex 3, France. Tel.: +33 562 74 45 21.Université Paul SabatierToulouse IIIEuropean Associated Laboratory NeuroMicrobiota (INSERM/UCL)Team 3“Intestinal Neuroimmune Interactions”IRSD Institut de Recherche en Santé Digestive (IRSD)INSERM U1220 Bat BCHU PurpanPlace du Docteur BaylacCS 60039Toulouse Cedex 331024France
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Leidy HJ, Gwin JA, Roenfeldt CA, Zino AZ, Shafer RS. Evaluating the Intervention-Based Evidence Surrounding the Causal Role of Breakfast on Markers of Weight Management, with Specific Focus on Breakfast Composition and Size. Adv Nutr 2016; 7:563S-75S. [PMID: 27184285 PMCID: PMC4863262 DOI: 10.3945/an.115.010223] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Nutritional strategies are vitally needed to aid in the management of obesity. Cross-sectional and epidemiologic studies consistently demonstrate that breakfast consumption is strongly associated with a healthy body weight. However, the intervention-based long-term evidence supporting a causal role of breakfast consumption is quite limited and appears to be influenced by several key dietary factors, such as dietary protein, fiber, and energy content. This article provides a comprehensive review of the intervention-based literature that examines the effects of breakfast consumption on markers of weight management and daily food intake. In addition, specific focus on the composition and size (i.e., energy content) of the breakfast meal is included. Overall, there is limited evidence supporting (or refuting) the daily consumption of breakfast for body weight management and daily food intake. In terms of whether the type of breakfast influences these outcomes, there is accumulating evidence supporting the consumption of increased dietary protein and fiber content at breakfast, as well as the consumption of more energy during the morning hours. However, the majority of the studies that manipulated breakfast composition and content did not control for habitual breakfast behaviors, nor did these studies include a breakfast-skipping control arm. Thus, it is unclear whether the addition of these types of breakfast plays a causal role in weight management. Future research, including large randomized controlled trials of longer-term (i.e., ≥6 mo) duration with a focus on key dietary factors, is critical to begin to assess whether breakfast recommendations are appropriate for the prevention and/or treatment of obesity.
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Affiliation(s)
- Heather J Leidy
- Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri, Columbia, MO
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Gut Microbiota and Lifestyle Interventions in NAFLD. Int J Mol Sci 2016; 17:447. [PMID: 27023533 PMCID: PMC4848903 DOI: 10.3390/ijms17040447] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 03/14/2016] [Accepted: 03/15/2016] [Indexed: 02/07/2023] Open
Abstract
The human digestive system harbors a diverse and complex community of microorganisms that work in a symbiotic fashion with the host, contributing to metabolism, immune response and intestinal architecture. However, disruption of a stable and diverse community, termed "dysbiosis", has been shown to have a profound impact upon health and disease. Emerging data demonstrate dysbiosis of the gut microbiota to be linked with non-alcoholic fatty liver disease (NAFLD). Although the exact mechanism(s) remain unknown, inflammation, damage to the intestinal membrane, and translocation of bacteria have all been suggested. Lifestyle intervention is undoubtedly effective at improving NAFLD, however, not all patients respond to these in the same manner. Furthermore, studies investigating the effects of lifestyle interventions on the gut microbiota in NAFLD patients are lacking. A deeper understanding of how different aspects of lifestyle (diet/nutrition/exercise) affect the host-microbiome interaction may allow for a more tailored approach to lifestyle intervention. With gut microbiota representing a key element of personalized medicine and nutrition, we review the effects of lifestyle interventions (diet and physical activity/exercise) on gut microbiota and how this impacts upon NAFLD prognosis.
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Abstract
The formation of SCFA is the result of a complex interplay between diet and the gut microbiota within the gut lumen environment. The discovery of receptors, across a range of cell and tissue types for which short chain fatty acids SCFA appear to be the natural ligands, has led to increased interest in SCFA as signaling molecules between the gut microbiota and the host. SCFA represent the major carbon flux from the diet through the gut microbiota to the host and evidence is emerging for a regulatory role of SCFA in local, intermediary and peripheral metabolism. However, a lack of well-designed and controlled human studies has hampered our understanding of the significance of SCFA in human metabolic health. This review aims to pull together recent findings on the role of SCFA in human metabolism to highlight the multi-faceted role of SCFA on different metabolic systems.
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Affiliation(s)
- Douglas J. Morrison
- Scottish Universities Environmental Research Centre, University of Glasgow, East Kilbride, Scotland
| | - Tom Preston
- Scottish Universities Environmental Research Centre, University of Glasgow, East Kilbride, Scotland
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Abstract
The formation of SCFA is the result of a complex interplay between diet and the gut microbiota within the gut lumen environment. The discovery of receptors, across a range of cell and tissue types for which short chain fatty acids SCFA appear to be the natural ligands, has led to increased interest in SCFA as signaling molecules between the gut microbiota and the host. SCFA represent the major carbon flux from the diet through the gut microbiota to the host and evidence is emerging for a regulatory role of SCFA in local, intermediary and peripheral metabolism. However, a lack of well-designed and controlled human studies has hampered our understanding of the significance of SCFA in human metabolic health. This review aims to pull together recent findings on the role of SCFA in human metabolism to highlight the multi-faceted role of SCFA on different metabolic systems.
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Affiliation(s)
- Douglas J. Morrison
- Scottish Universities Environmental Research Centre, University of Glasgow, East Kilbride, Scotland
| | - Tom Preston
- Scottish Universities Environmental Research Centre, University of Glasgow, East Kilbride, Scotland
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Darzi J, Frost GS, Swann JR, Costabile A, Robertson MD. l-rhamnose as a source of colonic propionate inhibits insulin secretion but does not influence measures of appetite or food intake. Appetite 2016; 98:142-9. [DOI: 10.1016/j.appet.2015.12.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 12/04/2015] [Accepted: 12/14/2015] [Indexed: 12/14/2022]
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38
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 9487 in (select (char(113)+char(98)+char(112)+char(118)+char(113)+(select (case when (9487=9487) then char(49) else char(48) end))+char(113)+char(98)+char(113)+char(120)+char(113)))] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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39
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 7890=(select upper(xmltype(chr(60)||chr(58)||chr(113)||chr(98)||chr(112)||chr(118)||chr(113)||(select (case when (7890=7890) then 1 else 0 end) from dual)||chr(113)||chr(98)||chr(113)||chr(120)||chr(113)||chr(62))) from dual)-- lbtq] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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40
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and extractvalue(4091,concat(0x5c,0x7162707671,(select (elt(4091=4091,1))),0x7162717871))-- vojf] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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41
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 2422=cast((chr(113)||chr(98)||chr(112)||chr(118)||chr(113))||(select (case when (2422=2422) then 1 else 0 end))::text||(chr(113)||chr(98)||chr(113)||chr(120)||chr(113)) as numeric)-- aihs] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 9487 in (select (char(113)+char(98)+char(112)+char(118)+char(113)+(select (case when (9487=9487) then char(49) else char(48) end))+char(113)+char(98)+char(113)+char(120)+char(113)))-- kwhe] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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43
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Florowska A, Krygier K, Florowski T, Dłużewska E. Prebiotics as functional food ingredients preventing diet-related diseases. Food Funct 2016; 7:2147-55. [DOI: 10.1039/c5fo01459j] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
This paper reviews the potential of prebiotic-containing foods in the prevention or postponement of certain diet-related diseases, such as cardiovascular diseases with hypercholesterolemia, osteoporosis, diabetes, gastrointestinal infections and gut inflammation.
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Affiliation(s)
- A. Florowska
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
| | - K. Krygier
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
| | - T. Florowski
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
| | - E. Dłużewska
- Department of Food Technology
- Faculty of Food Sciences
- Warsaw University of Life Sciences SGGW
- 02-787 Warsaw
- Poland
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44
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d order by 1-- xnfr] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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45
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 7890=(select upper(xmltype(chr(60)||chr(58)||chr(113)||chr(98)||chr(112)||chr(118)||chr(113)||(select (case when (7890=7890) then 1 else 0 end) from dual)||chr(113)||chr(98)||chr(113)||chr(120)||chr(113)||chr(62))) from dual)] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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46
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d order by 1-- qwai] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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47
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016; 7:3295-303. [DOI: 10.1039/c6fo00559d] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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48
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and extractvalue(4091,concat(0x5c,0x7162707671,(select (elt(4091=4091,1))),0x7162717871))] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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49
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 2422=cast((chr(113)||chr(98)||chr(112)||chr(118)||chr(113))||(select (case when (2422=2422) then 1 else 0 end))::text||(chr(113)||chr(98)||chr(113)||chr(120)||chr(113)) as numeric)] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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50
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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. Br J Nutr 2015; 115:262-70. [DOI: 10.1017/s0007114515004432] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractIncreasing feelings of satiety may reduce appetite and energy intake. The role of inulin consumption in impacting satiety is unclear. A randomised double-blind controlled crossover trial aimed to determine the effects of inulin+yogurt on satiety after 1 and 8-d consumption. The preload breakfast included 100 g vanilla yogurt with (yogurt-inulin (YI)) and without (yogurt-control (YC)) 6 g inulin. A total of nineteen healthy females (22·8 (sd 2·7) years) with non-restrained eating behaviour and taking hormonal contraceptives participated in the study. Day 1 and 8 visual analogue scale (VAS) ratings of Hunger, Fullness, Desire to Eat and Prospective Food Consumption (PFC) were collected at fasting and every 30 min for 180 min. Energy intake was calculated from a weighed ad libitum lunch and remainder of day food records. Total AUC was calculated for each VAS. Day 1 (VAS only) and 8 (VAS and energy intakes) data were compared between YI and YC using ANCOVA, and ANOVA was used to compare energy intakes on Day 1. There were no significant differences between Day 1 YI and YC AUC appetite ratings or energy intakes. However, 8-d consumption of YI v. YC was associated with lower Desire to Eat and PFC ratings but similar lunch and total day energy intakes. Therefore, the addition of 6 g inulin to a commercially available yogurt affected feelings of appetite, but not energy intake, after repeated consumption. These results suggest that inulin may be a suitable ingredient to increase dietary fibre consumption, with potential to impact appetite.
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