The Role of Viscosity and Fermentability of Dietary Fibers on Satiety- and Adiposity-Related Hormones in Rats

Abstract

Dietary fiber may contribute to satiety. This study examined the effect of two dietary fiber characteristics, small intestinal contents viscosity and large intestinal fermentability, on satiety-and adiposity-related hormones in rats. Diets contained fiber sources that were non-viscous, somewhat viscous, or highly viscous, and either highly fermentable or non-fermentable, in a 2 × 3 factorial design. In the fed state (2 h postprandial), rats fed non-fermentable fibers had significantly greater plasma GLP-1 concentration than fermentable fibers. In the fasted state, among non-fermentable fibers, viscosity had no effect on GLP-1 concentration. However, among fermentable fibers, greater viscosity reduced GLP-1 concentration. Plasma peptide tyrosine tyrosine (PYY) concentrations in the fasted state were not influenced by the fermentability of the fiber overall, however animals consuming a fructooligosaccharide greater PYY concentration. In both the fed and fasted states, rats fed non-fermentable fibers had a significantly lower plasma ghrelin concentration than rats fed fermentable fibers. In the fasted state, rats fed non-fermentable fibers had a significantly lower plasma leptin concentration than rats fed fermentable fibers. Thus, fermentability and viscosity of dietary fiber interacted in complex ways to influence satiety- and adiposity-related plasma hormone concentrations. However, the results suggest that highly viscous, non-fermentable fibers may limit weight gain and reduce adiposity and non-fermentable fibers, regardless of viscosity, may promote meal termination.

Plasma Concentrations of GLP-1 and PYY in Rats Fed Dietary Fiber Depend on the Fermentability of Dietary Fiber and Respond to an Altered Diet

“…The viscosity of KM and GG was higher than that of PHGG, but plasma GLP-1 and PYY concentrations in rats fed KM and GG were lower than that in rats fed PHGG. Schroeder et al [27] have reported that viscosity had no significant influence on plasma concentrations of GLP-1 and PYY.…”

Yellow pea fiber improves glycemia and reduces Clostridium leptum in diet-induced obese rats

“…Consumption of certain dietary fibers, including the prebiotic fiber oligofructose (OFS), increases the secretion of GLP-1 and PYY [6,7]. The endogenous release of GLP-1 and PYY-through changes in food intake-may be part of the reason why some dietary fibers improve physiologic health [8,9].…”

Caracterização nutricional e funcional da farinha de chia (Salvia hispanica) e sua aplicação no desenvolvimento de pães

“…Para essa categoria, o "claim" descrito acima não é permitido no rótulo, e sim apenas a alegação "fonte de fibras" quando o mesmo fornece as mesmas 3 g.100 g -1 para alimentos sólidos e 1,5 g.100 mL -1 para líquidos. Caso apresente o dobro deste conteúdo é considerado um alimento com elevado teor de fibra alimentar, e pode apresentar no rótulo a denominação "rico em fibras alimentares" (BRASIL, 2012a) Fisiologicamente as fibras são consideradas substâncias de origem vegetal que auxiliam no aumento do volume do bolo fecal e diminuem o tempo do mesmo do transito intestinal (SCHROEDER, 2013). Elas pertencem a uma ampla categoria dos carboidratos, podendo ser fermentáveis ou não fermentáveis, ainda divididas quanto às suas características estruturais, em polissacarídeos estruturais e não estruturais (SAAD, 2006 …”