Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being: a randomized crossover study in healthy subjects

Abstract

Pleiotropic effects of spices on health, particularly on glucose metabolism and energy regulation, deserve further clinical investigation into their efficacy. The aim of the current study was to evaluate whether consumption of a black pepper-based beverage (BPB) preload containing 20 mg gallic acid equivalent (GAE) would exert any effect on postprandial glycaemia, appetite sensations, gut hormones, thyroid function, and gastrointestinal well-being after a white wheat bread (WWB) challenge meal containing 50 g available carbohydrates (CHO) compared to a control beverage. Sixteen healthy subjects (10 men; 6 women; 26 ± 0.9 years; BMI 22.93 ± 0.53 kg m-2) completed a randomized, crossover intervention study. The BPB's bioactive compounds were characterized using ultra high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer with an electrospray ionization source (UHPLC-DAD-ESI-QTOF-MS). Nine compounds tentatively identified in BPB include: dihydroxybenzoic acid hexoside-pentoside, decaffeoyl-acteoside, cynaroside A, apigenin 6,8-di-C-hexoside, luteolin 6-C-hexoside-8-C-rhamnoside, apigenin 8-C-hexoside-C-deoxyhexoside, kaempferol 3-rhamnoside-4'-xyloside, apigenin 7-neohesperidoside, and apigenin-8-C-arabinopyranoside-2''-rhamnoside. Blood glucose and serum insulin responses, insulin sensitivity and β-cell function were not affected during the acute intervention with BPB. Neither were effects on gastrointestinal well-being observed after BPB. However, BPB modulated overall acute appetite by lowering 'hunger', 'desire to eat', and 'prospective consumption', and increasing 'satiety' and 'fullness'. In contrast, there were no changes in gut (peptide tyrosine-tyrosine [PYY] and glucagon-like peptide-1 [GLP-1]) and thyroid (triiodothyronine [T3] and thyroxine [T4]) hormones after BPB compared to the control beverage. In conclusion, inclusion of BPB prior to the WWB challenge meal might be beneficial for appetite modulation, but we did not find supporting evidence in glycaemia, gut and thyroid hormones. Further studies are needed to elucidate the mechanisms of appetite-reducing pungent spices, such as black pepper.

Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects

“…Although gut hormones are altered postprandially with a proven role in the digestion, absorption, and subsequent metabolic fate of nutrients, their physiological role in the regulation of eating behavior is still not fully understood [25]. Indeed, we recently showed that a black-pepper-based beverage can modulate overall appetite sensations without altering gut hormones (PYY and GLP-1) release [4]. In that report, it was speculated that other putative pathways such as activation of transient receptor potential (TRP) cation channels, which was previously shown to be activated by pungent spices such as cinnamon [26], might be involved in the modulation of appetite sensations.…”

“…Several nutrients and food groups, including plants, which are rich in diverse bioactive compounds have received great attention as potential modulators of appetite [1,2]. However, little is known with regards to the impact of spices such as turmeric [3], black pepper [4], cinnamon [3,5,6,7], and ginger [8] on the regulation of appetite and appetite-related hormones such as peptide tyrosine–tyrosine (PYY), glucagon-like peptide 1 (GLP-1), and cholecystokinin (CCK). The release of PYY and GLP-1 induced by meals is known to be associated with the appetite suppression and delayed gastric emptying, among others.…”

Water Extract of Cryphaea heteromalla (Hedw.) D. Mohr Bryophyte as a Natural Powerful Source of Biologically Active Compounds

“…4 was tentatively assigned as di-hydroxybenzoic acid hexoside-pentoside. This compound has previously been described in plants [24]. With regard to caffeic acid derivatives, two isomers were proposed.…”

Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non‐communicable diseases?

“…Black pepper, cinnamon, ginger, horseradish and saffron have all been investigated for their appetitive effects based on one or more of the mechanisms listed above. However, the findings are mixed and thus far from definitive …”

“…However, the findings are mixed and thus far from definitive. 24,31,34,35 Another CHS, which has been the focus of this area of research, is red chilli pepper, because of its constituent capsaicin. Capsaicin is responsible primarily for the pungent aroma and taste of this CHS, and, via the activation of the central nervous system located 'capsaicin receptor', is reported to increase lipid oxidation and decrease adipose tissue.…”