Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Abstract

To understand whether soluble fiber (SF) with high water-binding capacity (WBC), swelling capacity (SC) and fermentability reduces food intake and whether it does so by promoting satiety or satiation or both, we investigated the effects of different SFs with these properties on the food intake in rats. Thirty-two male Sprague-Dawley rats were randomized to four equal groups and fed the control diet or diet containing 2% konjac flour (KF), pregelatinized waxy maize starch (PWMS) plus guar gum (PG), and PWMS starch plus xanthan gum (PX) for three weeks, with the measured values of SF, WBC, and SC in the four diets following the order of PG > KF > PX > control. Food intake, body weight, meal pattern, behavioral satiety sequence, and short-chain fatty acids (SCFAs) in cecal content were evaluated. KF and PG groups reduced the food intake, mainly due to the decreased feeding behavior and increased satiety, as indicated by decreased meal numbers and increased inter-meal intervals. Additionally, KF and PG groups increased concentrations of acetate acid, propionate acid, and SCFAs in the cecal contents. Our results indicate that SF with high WBC, SC, and fermentability reduces food intake—probably by promoting a feeling of satiety in rats to decrease their feeding behavior.

Combined Soluble Fiber-Mediated Intestinal Microbiota Improve Insulin Sensitivity of Obese Mice

“…The physiological responses to viscous and fermented dietary fibers eventually promote and prolong satiety. In a previous study, we found that supplementing rat feed with 2% CSF reduced food intake by promoting satiety [30,31]. In the present study as well, CSF significantly promoted satiety and increased weight loss when HFD was replaced with the normal feed.…”

“…Studies show that the mixture of hydrophilic colloid and pre-gelatinized starch can synergistically improve viscosity, water binding capacity, and stability [28,29]. In our previous works, combining guar gum, a strongly hydrophilic straight-chain β-1-4-mannose, with pre-gelatinized waxy maize starch resulted in a combined soluble fiber (CSF) with physicochemical properties similar to that of konjac flour [30,31]. In the present study, we determined the effects of this CSF on HFD-fed obese mice, and explored the relationship between dietary CSF consumption, intestinal microbiota, and metabolic status.…”

Acute and Subchronic (28-day) Oral Toxicity Studies on the Film Formulation of k-Carrageenan and Konjac Glucomannan for Soft Capsule Application

“…As a hydrophilic polysaccharide, konjac glucomannan exhibits a highwater absorbency, and 1 g of material can absorb 50-100 g of water [28]. The high water-binding capacity and swelling capacity of konjac glucomannan may slow gastric emptying and small bower transit, thus increase satiety [29]. Those characteristics of konjac glucomannan are believed to be similar to those of other soluble dietary fibers, thus it can reduce glucose level due to the increased viscosity of gastrointestinal content, slow gastric emptying, and act as a barrier to mucosal diffusion [30].…”

The Gut Microbiota Affects Host Pathophysiology as an Endocrine Organ: A Focus on Cardiovascular Disease

“…Dietary fibers have been considered among the approaches to help reduce obesity, as they promote satiety [238]. Indeed, the water binding capacity, and more importantly, the fermentability of the fibers by gut microbiota to SCFA is directly associated with a reduction of meal numbers and an increase in inter-meal intervals.…”