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Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects

Dikariyanto, Vita Ayu Puspita LU (2015) KNLM01 20151
Food Technology and Nutrition (M.Sc.)
Abstract
BACKGROUND: Obesity has been increasing in both developed and developing countries. One of the prevention strategies is controlling energy intake. The objective of this research was to examine the effects of four designed whole grain products, i.e. WG 100, WG 50/50, WG 50/50 + RS and KWWB, on colonic fermentation and appetite variables in healthy subjects.
METHODS: The determination of dietary fibre (DF), hydrolysis index (HI) and predicted glycaemic index (pGI) of test and reference products, i.e. WG 100, WG 50/50, WG 50/50 + RS, KWWB and WWB were carried out. Using a randomised cross-over study design, test and reference products were consumed as evening meals by 27 healthy subjects. On the following day, 11-15 h after the ingestion of... (More)
BACKGROUND: Obesity has been increasing in both developed and developing countries. One of the prevention strategies is controlling energy intake. The objective of this research was to examine the effects of four designed whole grain products, i.e. WG 100, WG 50/50, WG 50/50 + RS and KWWB, on colonic fermentation and appetite variables in healthy subjects.
METHODS: The determination of dietary fibre (DF), hydrolysis index (HI) and predicted glycaemic index (pGI) of test and reference products, i.e. WG 100, WG 50/50, WG 50/50 + RS, KWWB and WWB were carried out. Using a randomised cross-over study design, test and reference products were consumed as evening meals by 27 healthy subjects. On the following day, 11-15 h after the ingestion of the test or reference product, breath hydrogen as an indicator of colonic fermentation, subjective appetite sensation: satiety, hunger and desire to eat, as well as voluntary energy intake at breakfast and lunch were measured.
RESULTS: All of the whole grain products had lower HI and pGI compared to WWB. WG 100 and WG 50/50 contained the highest amount of soluble DF and results from the meal study also revealed that WG 100 and WG 50/50 resulted in the highest mean of breath hydrogen concentration (p<0.05) and showed the highest ratings of desire to eat sensation (p<0.05). In terms of voluntary energy intake, WG 50/50 + RS which had the highest amount of total DF exhibited a tendency to result in the lowest values of total energy intake (breakfast and lunch).
CONCLUSIONS: The test products, especially WG 100 and WG 50/50, as evening meals, increased the level of colonic fermentation indicated by increased breath hydrogen. It might have a potency to result in more short chain fatty acids (SCFAs) that is suggested to be associated with the mechanism of appetite regulation. (Less)
Popular Abstract
Obesity has been increasing in both developed and developing countries. Previous studies observed that one of the preventive strategies is controlling energy intake through whole grain cereal consumption. Whole grain cereals contain healthy promoting components which one of them is dietary fibre (DF). Dietary fibres are undigested and pass through stomach and small intestines to reach the colon. In the colon, DF are fermented by colonic microbiota and result in short chain fatty acids (SCFAs) as the main products and also some by-products including hydrogen. SCFAs are suggested to increase the release of satiety inducing hormones, such as PYY and GLP-1, thereby controlling appetite and energy intake. Soluble DF are more fermentable... (More)
Obesity has been increasing in both developed and developing countries. Previous studies observed that one of the preventive strategies is controlling energy intake through whole grain cereal consumption. Whole grain cereals contain healthy promoting components which one of them is dietary fibre (DF). Dietary fibres are undigested and pass through stomach and small intestines to reach the colon. In the colon, DF are fermented by colonic microbiota and result in short chain fatty acids (SCFAs) as the main products and also some by-products including hydrogen. SCFAs are suggested to increase the release of satiety inducing hormones, such as PYY and GLP-1, thereby controlling appetite and energy intake. Soluble DF are more fermentable compared to insoluble DF. Actually insoluble DF are also fermentable but not that easily. More soluble DF may lead to higher level of colonic fermentation then may result in more SCFAs and hydrogen.

The objective of this research was to examine the effects of four designed whole grain products on colonic fermentation and appetite variables in healthy subjects. White wheat bread (WWB) was used as the reference product.

The four designed whole grain products:
1. 100% whole grain X flour bread (WG 100)
2. Whole grain X flour bread (50%) added with intact boiled cereal X kernels (50%) (WG 50/50)
3. Whole grain X flour bread (50%) added with intact boiled cereal X kernels (50%) and type 2 (native) resistant starch (WG 50/50 + RS)
4. Intact boiled cereal X kernel bread (85%) with white wheat flour (15%) (KWWB)

The determination of DF, hydrolysis index (HI) and predicted glycaemic index (pGI) of test and reference products, i.e. WG 100, WG 50/50, WG 50/50 + RS, KWWB and WWB were carried out. Using a randomised cross-over study design, test and reference products were consumed as evening meals by 27 healthy subjects. On the following day, 11-15 h after the ingestion of the test or reference product, breath hydrogen as an indicator of colonic fermentation, subjective appetite sensation: satiety, hunger and desire to eat, as well as voluntary energy intake at breakfast and lunch were measured.

All of the whole grain products had lower pGI compared to WWB. Therefore, it allowed the four design whole grain products to be characterised as low GI food. Low GI food brought about the gradual release of glucose in the blood that led to gradual release of insulin. These effects lowered the risk of inflammation, weight gain and insulin resistance.

WG 100 and WG 50/50 contained the highest amount of soluble DF. As expected, the results from the meal study revealed that WG 100 and WG 50/50 resulted in the highest mean of breath hydrogen concentration and showed the highest ratings of desire to eat sensation. In terms of voluntary energy intake, WG 50/50 + RS which had the highest amount of total DF exhibited a tendency to result in the lowest values of total energy intake (the sum of energy intake at breakfast and lunch). On the opposite side, WWB showed the least amount of DF and concentration of breath hydrogen as well as the highest level desire to eat sensation and total energy intake.

The test products, especially WG 100 and WG 50/50, as evening meals, showed an increased level of colonic fermentation indicated by increased breath hydrogen. It might have a potency to result in more short chain fatty acids (SCFAs) that are suggested to be associated with the mechanism of appetite regulation. Thus, the consumption of these products in long run may prevent weight gain and obesity. (Less)
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author
Dikariyanto, Vita Ayu Puspita LU
supervisor
organization
course
KNLM01 20151
year
type
H2 - Master's Degree (Two Years)
subject
keywords
short chain fatty acids, dietary fibre, voluntary energy intake, subjective appetite sensation, colonic fermentation, randomised cross-over study, cereal, whole grain, applied nutrition and food chemistry, food technology
language
English
id
7511639
date added to LUP
2022-06-08 14:32:40
date last changed
2022-06-08 14:32:40
@misc{7511639,
  abstract     = {{BACKGROUND: Obesity has been increasing in both developed and developing countries. One of the prevention strategies is controlling energy intake. The objective of this research was to examine the effects of four designed whole grain products, i.e. WG 100, WG 50/50, WG 50/50 + RS and KWWB, on colonic fermentation and appetite variables in healthy subjects.
METHODS: The determination of dietary fibre (DF), hydrolysis index (HI) and predicted glycaemic index (pGI) of test and reference products, i.e. WG 100, WG 50/50, WG 50/50 + RS, KWWB and WWB were carried out. Using a randomised cross-over study design, test and reference products were consumed as evening meals by 27 healthy subjects. On the following day, 11-15 h after the ingestion of the test or reference product, breath hydrogen as an indicator of colonic fermentation, subjective appetite sensation: satiety, hunger and desire to eat, as well as voluntary energy intake at breakfast and lunch were measured.
RESULTS: All of the whole grain products had lower HI and pGI compared to WWB. WG 100 and WG 50/50 contained the highest amount of soluble DF and results from the meal study also revealed that WG 100 and WG 50/50 resulted in the highest mean of breath hydrogen concentration (p<0.05) and showed the highest ratings of desire to eat sensation (p<0.05). In terms of voluntary energy intake, WG 50/50 + RS which had the highest amount of total DF exhibited a tendency to result in the lowest values of total energy intake (breakfast and lunch).
CONCLUSIONS: The test products, especially WG 100 and WG 50/50, as evening meals, increased the level of colonic fermentation indicated by increased breath hydrogen. It might have a potency to result in more short chain fatty acids (SCFAs) that is suggested to be associated with the mechanism of appetite regulation.}},
  author       = {{Dikariyanto, Vita Ayu Puspita}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects}},
  year         = {{2015}},
}