Effects of Dietary Fibre (Pectin) and/or Increased Protein (Casein or Pea) on Satiety, Body Weight, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats

Abstract

Dietary constituents that suppress appetite, such as dietary fibre and protein, may aid weight loss in obesity. The soluble fermentable dietary fibre pectin promotes satiety and decreases adiposity in diet-induced obese rats but effects of increased protein are unknown. Adult diet-induced obese rats reared on high fat diet (45% energy from fat) were given experimental diets ad libitum for 4 weeks (n = 8/group): high fat control, high fat with high protein (40% energy) as casein or pea protein, or these diets with added 10% w/w pectin. Dietary pectin, but not high protein, decreased food intake by 23% and induced 23% body fat loss, leading to 12% lower final body weight and 44% lower total body fat mass than controls. Plasma concentrations of satiety hormones PYY and total GLP-1 were increased by dietary pectin (168% and 151%, respectively) but not by high protein. Plasma leptin was decreased by 62% on pectin diets and 38% on high pea (but not casein) protein, while plasma insulin was decreased by 44% on pectin, 38% on high pea and 18% on high casein protein diets. Caecal weight and short-chain fatty acid concentrations in the caecum were increased in pectin-fed and high pea protein groups: caecal succinate was increased by pectin (900%), acetate and propionate by pectin (123% and 118%, respectively) and pea protein (147% and 144%, respectively), and butyrate only by pea protein (309%). Caecal branched-chain fatty acid concentrations were decreased by pectin (down 78%) but increased by pea protein (164%). Therefore, the soluble fermentable fibre pectin appeared more effective than high protein for increasing satiety and decreasing caloric intake and adiposity while on high fat diet, and produced a fermentation environment more likely to promote hindgut health. Altogether these data indicate that high fibre may be better than high protein for weight (fat) loss in obesity.

Impact of difructose anhydride III, raffinose, and fructooligosaccharides on energy intake, gut hormones, and cecal fermentation in rats fed a high-fat and high-sucrose diet

“…FOS and inulin-type fructans have been reported to increase SCFA production, increase GLP-1 production, and decrease energy intake in rodent models, on adding these oligosaccharides in the diet at around 5-10% (wt/wt). [5][6][7][8][9][30][31][32] The dose of FOS at 3% in the present study seems insufficient to exert an anorexic effect in the diet-induced obesity model. In contrast, DFA III at 3% in the diet is effective in preventing excess energy intake.…”

Dietary lactalbumin and lactoferrin interact with inulin to modulate energy balance in obese rats

“…The effect of dietary protein and fiber combinations on weight loss is inconsistent, with one study reporting weight and fat loss with a combination of casein or pea protein (40% kcal) and pectin (10% w/w) in DIO rats , whereas another study failed to detect weight loss with casein (29% kcal) and inulin (9% w/w) in genetically obese (JCR:LA‐cp) rats . Here, we demonstrate that diets containing lactalbumin alone or in combination with inulin at both low and high doses were ineffective for weight loss, but a combination of lactoferrin and inulin at low doses decreased BW, lean mass, and fat mass similar to the summative effects of the individual ingredients, indicative of an additive interaction between lactoferrin and inulin.…”

“…However, the interaction of protein and fiber in modulating energy balance is poorly understood. A combination of casein (29% kcal) and inulin (9% w/w) did not produce a greater inhibition of food intake than either ingredient alone in obese JCR:LA‐cp rats , whereas casein (40% kcal) and pectin (10% w/w) resulted in a greater inhibition of food intake than casein alone in DIO rats . Similarly, in normal or overweight humans, though some studies reported that breakfasts with egg protein (10% or 20% kcal) and fiber (1 or 7 g) , or high‐protein, high‐fiber snack bars , decreased food intake at a subsequent meal, other studies failed to detect such differences in EI.…”

Insect-based diet, a promising nutritional source, modulates gut microbiota composition and SCFAs production in laying hens

“…(2017) 18 was probably promoted by increased of satiety. It has been suggested that SCFAs, derived from bacterial fermentation of dietary fibers, stimulate the production and secretion of satiety-related hormones associated with fed or fasted state (GLP-1 and PYY) 46 . In our study taxa of Oscillospira genus and C .…”