Greater satiety response with resistant starch and corn bran in human subjects

Willis, Holly; Eldridge, Alison L.; Beiseigel, Jeannemarie M.; Thomas, William; Slavin, Joanne L.

doi:10.1016/j.nutres.2009.01.004

Cited by 175 publications

(109 citation statements)

References 27 publications

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“…The GM maize used in this study was previously reported to have a lower enzyme-resistant starch content than the non-GM maize (Walsh et al, 2011). The enzymeresistant starch content of food is known to influence satiety (Willis et al, 2009). Changing from the non-GM maize to the GM maize diet on day 30 in the current study may have resulted in a lack of satiety in pigs fed the non-GM/GM treatment.…”

Section: Discussionmentioning

confidence: 82%

Effect of feeding genetically modified Bt MON810 maize to ∼40-day-old pigs for 110 days on growth and health indicators

Buzoianu

Walsh

Rea

et al. 2012

animal

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A total of 72 male weaned pigs were used in a 110-day study to investigate the effect of feeding genetically modified (GM) Bt MON810 maize on selected growth and health indicators. It was hypothesised that in pigs fed Bt maize, growth and health are not impacted compared with pigs fed isogenic maize-based diets. Following a 12-day basal period, pigs (10.7 ± 1.9 kg body weight (BW); ∼40 days old) were blocked by weight and ancestry and randomly assigned to treatments: (1) non-GM maize diet for 110 days (non-GM), (2) GM maize diet for 110 days (GM), (3) non-GM maize diet for 30 days followed by GM maize diet up to day 110 (non-GM/GM) and (4) GM maize diet for 30 days followed by non-GM maize diet up to day 110 (GM/non-GM). BW and daily feed intake were recorded on days 0, 30, 60 and 110 (n= 15). Body composition was determined by dual energy X-ray absorptiometry (n= 10) on day 80. Following slaughter on day 110, organs and intestines were weighed and sampled for histological analysis and urine was collected for biochemical analysis (n= 10). Serum biochemistry analysis was performed on days 0, 30, 60, 100 and 110. Growth performance and serum biochemistry were analysed as repeated measures with time and treatment as main factors. Thesliceoption of SAS was used to determine treatment differences at individual time points. There was no effect of feeding GM maize on overall growth, body composition, organ and intestinal weight and histology or serum biochemistry on days 60 and 100 and on urine biochemistry on day 110. A treatment × time interaction was observed for serum urea (SU;P< 0.05), creatinine (SC;P< 0.05) and aspartate aminotransferase (AST;P< 0.05). On day 30, SU was lower for the non-GM/GM treatment compared with the non-GM, GM and GM/non-GM treatments (P< 0.05). On day 110, SC was higher for the non-GM/GM and GM/non-GM treatments compared with non-GM and GM treatments (P< 0.05). Overall, serum total protein was lower for the GM/non-GM treatment compared with the non-GM/GM treatment (P< 0.05). The magnitude of change observed in some serum biochemical parameters did not indicate organ dysfunction and the changes were not accompanied by histological lesions. Long-term feeding of GM maize to pigs did not adversely affect growth or the selected health indicators investigated.

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Section: Discussionmentioning

confidence: 82%

Effect of feeding genetically modified Bt MON810 maize to ∼40-day-old pigs for 110 days on growth and health indicators

Buzoianu

Walsh

Rea

et al. 2012

animal

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“…There has recently been some interest in the role of fibres on satiety and weight loss (Weickert et al, 2006, Willis, Eldridge, Beiselgel, Thomas & Slavin, 2009, although the link with satiety is not averred , it is speculated to be part of the mechanism through which weight loss is achieved when consuming high levels of fibres. The mechanisms proposed range from increasing gastric emptying rates, to modulating Peptide YY and ghrelin, colonic fermentation, to a less energy dense diet (Smith & Tucker, 2011).…”

Section: Prebiotics Satiety and Weight Managementmentioning

confidence: 99%

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Morris¹,

Morris²

2012

Food Chemistry

187

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There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role in feeling of satiety and weight management is still being investigated.In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

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“…Both natural food components and gums that are added to food to modify rheological properties or to provide bulk as non-digestible polymers constitute dietary fibre (BeMiller and Whistler 1996). Fibre alters the viscosity of food (Slavin 2008) and may decrease hunger (Chow 2007, Willis 2009). Willis (2009) found the inclusion of resistant starch and corn bran in muffins enhanced short-term satiety when compared with those made with polydextrose.…”

Section: Introductionmentioning

confidence: 99%

“…Fibre alters the viscosity of food (Slavin 2008) and may decrease hunger (Chow 2007, Willis 2009). Willis (2009) found the inclusion of resistant starch and corn bran in muffins enhanced short-term satiety when compared with those made with polydextrose. Pelkman et al (2007) and Paxman et al (2008) found consumption of sodium alginate or alginate-pectin plus calcium based food resulted in a reduction of subsequent energy intake.…”

Section: Introductionmentioning

confidence: 99%

Differences in satiety effects of alginate- and whey protein-based foods

et al. 2010

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Phone (08) 92662771Key words: hunger, satiety, whey protein, alginate, viscosity. 2 AbstractSatiety is important in regulating food intake and has important public health significance in the control of obesity. Food containing protein and non-starch polysaccharides provides a satiety effect through various mechanisms but a comparison of the satiety effect on each has not previously been investigated. This study compared the satiety effect or reduction of hunger after consumption of (i) a whey protein-based drink versus an alginate-based drink of the same viscosity where only the protein content differed , (ii) two alginate-based drinks differing in alginate type and viscosity, and iii) a whey protein-based drink versus an alginate-based drink differing in protein content and viscosity. Fasted subjects assessed the effect of a drink on hunger that was one of three variants: a low viscosity whey-protein drink (LVHP); a high viscosity low protein alginate-based drink (HVLP); or a low viscosity low protein alginate-based drink (LVLP) over the 240 minutes postprandial period using a Visual Analogue Scale (VAS). When protein differed and viscosity was the same, resultsshowed subjects felt significantly less hungry after consuming the LVHP drink compared to the LVLP drink, so protein reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to the LVLP drink where viscosity of drinks differed, suggesting viscosity and/or gelation reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to LVHP drink where both protein and viscosity differed, suggesting that viscosity reduced hunger more than the protein effect. Results suggest the physical characteristics such as viscosity and/or gel strength and protein content reduce hunger.Further studies should investigate which of these parameters is more important.3

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Greater satiety response with resistant starch and corn bran in human subjects

Cited by 175 publications

References 27 publications

Effect of feeding genetically modified Bt MON810 maize to ∼40-day-old pigs for 110 days on growth and health indicators

Effect of feeding genetically modified Bt MON810 maize to ∼40-day-old pigs for 110 days on growth and health indicators

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Differences in satiety effects of alginate- and whey protein-based foods

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