Influence of the gut microbiota on satiety signaling

Bastings, Jacco J.A.J.; Venema, Koen; Blaak, Ellen E.; Adam, Tanja C.

doi:10.1016/j.tem.2023.02.003

Cited by 19 publications

(14 citation statements)

References 145 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Dietary fibers may slow down mastication, gastric emptying, and digestion, which increase the satiety response. They may also be fermented in the colon, which produces short‐chain fatty acids and other substances that can also increase the satiety response (Bastings et al., 2023). Polyphenols may inhibit digestive enzymes (like amylases or lipases) in the human gastrointestinal tract (GIT), thereby slowing down the digestion of starches or lipids (He et al., 2023b; Sun & Miao, 2020; Sun et al., 2020).…”

Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

show abstract

Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…However, studies examining the functionality and composition of the gut microbiota in relation to satiety are lacking. 131 Satiety hormones are mainly released by enteroendocrine cells in the gut. Indeed, 95% of peripheral serotonin is released after the chyme enters the intestine for promoting gut peristalsis and nutrient absorption.…”

Section: Hormonal Crosstalkmentioning

confidence: 99%

Lab-on-chip technologies for exploring the gut–immune axis in metabolic disease

Wheeler,

Stoeger,

Owens

2024

Lab Chip

View full text Add to dashboard Cite

show abstract

“…The gut microbiome has the capacity to modify host appetite and preference for diets that vary in macronutrient composition [5][6][7][8][9][10]13,14 . To determine whether differential fructan utilization by gut bacteria alters host preference for diets that vary only in fructan source, we began by selecting B. ovatus and B. thetaiotaomicron based on their reported selectivity in degrading inulin and levan 20 , respectively, which are fructans that differ only in their glycosidic linkages (Fig.…”

Section: Colonization With Fructan-utilizing Bacteria Promotes Host P...mentioning

confidence: 99%

Complex carbohydrate utilization by gut bacteria modulates host food preference

Yu,

Son,

Chandra

et al. 2024

Preprint

View full text Add to dashboard Cite

The gut microbiota interacts directly with dietary nutrients and has the ability to modify host feeding behavior, but the underlying mechanisms remain poorly understood. Select gut bacteria digest complex carbohydrates that are non-digestible by the host and liberate metabolites that serve as additional energy sources and pleiotropic signaling molecules. Here we use a gnotobiotic mouse model to examine how differential fructose polysaccharide metabolism by commensal gut bacteria influences host preference for diets containing these carbohydrates.Bacteroides thetaiotaomicronandBacteroides ovatusselectively ferment fructans with different glycosidic linkages:B. thetaiotaomicronferments levan with β2-6 linkages, whereasB. ovatusferments inulin with β2-1 linkages. Since inulin and levan are both fructose polymers, inulin and levan diet have similar perceptual salience to mice. We find that mice colonized withB. thetaiotaomicronprefer the non-fermentable inulin diet, while mice colonized withB. ovatusprefer the non-fermentable levan diet. Knockout of bacterial fructan utilization genes abrogates this preference, whereas swapping the fermentation ability ofB. thetaiotaomicronto inulin confers host preference for the levan diet. Bacterial fructan fermentation and host behavioral preference for the non-fermentable fructan are associated with increased neuronal activation in the arcuate nucleus of the hypothalamus, a key brain region for appetite regulation. These results reveal that selective nutrient metabolism by gut bacteria contributes to host associative learning of dietary preference, and further informs fundamental understanding of the biological determinants of food choice.

show abstract

Influence of the gut microbiota on satiety signaling

Cited by 19 publications

References 145 publications

Designing healthier and more sustainable ultraprocessed foods

Designing healthier and more sustainable ultraprocessed foods

Lab-on-chip technologies for exploring the gut–immune axis in metabolic disease

Complex carbohydrate utilization by gut bacteria modulates host food preference

Contact Info

Product

Resources

About