Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men

Archer, Bridie J.; Johnson, Stuart; Devereux, Helen; Baxter, Amynta L.

doi:10.1079/bjn20031088

Cited by 172 publications

(100 citation statements)

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“…More specifically, a postprandial study has demonstrated the highly satiating effects of LKFibre, suggesting that it may have potential in obesity-control diets (Archer et al, 2004). The results of the present study do not support these earlier findings.…”

Section: Discussioncontrasting

confidence: 99%

Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

et al. 2004

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Objective: To examine the effect of a diet containing a novel legume food ingredient, Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKFibre), compared to a control diet without the addition of LKFibre, on serum lipids in men. Design: Randomized crossover dietary intervention study. Setting: Melbourne, Australia -Free-living men. Subjects: A total of 38 healthy males between the ages of 24 and 64 y completed the intervention. Intervention: Subjects consumed an LKFibre and a control diet for 1 month each. Both diets had the same background menus with seven additional experimental foods that either contained LKFibre or did not. Depending on energy intake, the LKFibre diet was designed to contain an additional 17 to 30 g/day fibre beyond that of the control diet. Results: Compared to the control diet, the LKFibre diet reduced total cholesterol (TC) (mean7s.e.m.; 4.571.7%; P ¼ 0.001), low-density lipoprotein cholesterol (LDL-C) (5.472.2%; P ¼ 0.001), TC: high-density lipoprotein cholesterol (HDL-C) (3.072.0%; P ¼ 0.006) and LDL-C:HDL-C (3.872.6%; P ¼ 0.003). No effects on HDL-C, triacylglycerols, glucose or insulin were observed. Conclusions: Addition of LKFibre to the diet provided favourable changes to some serum lipid measures in men, which, combined with its high palatability, suggest this novel ingredient may be useful in the dietary reduction of coronary heart disease risk.

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Section: Discussioncontrasting

confidence: 99%

Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

et al. 2004

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“…Satiety ratings were not significantly altered (56) . However, control and inulin-containing sausage patties were not matched for energy in this study.…”

Section: Colonic Delivery Of Scfa To Investigate Appetite Effects Fomentioning

confidence: 76%

Do SCFA have a role in appetite regulation?

2011

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The recently discovered SCFA-activated G-coupled protein receptors FFA receptor 2 and FFA receptor 3 are co-localised in L-cells with the anorexigenic 'ileal brake' gut hormone peptide YY, and also in adipocytes, with activation stimulating leptin release. Thus, SCFA such as acetate and propionate show promise as a candidate to increase satiety-enhancing properties of food. We therefore postulate SCFA may have a role in appetite regulation and energy homeostasis. SCFA can be delivered either directly within food, or indirectly via the colon by the provision of fermentable non-digestible carbohydrates. A review of studies investigating the effects of oral SCFA ingestion on appetite suggests that while oral SCFA ingestion is associated with enhanced satiety, this may be explained by product palatability rather than a physiological effect of SCFA. Colon-derived SCFA generated during microfloral fermentation have also been suggested to explain satiety-enhancing properties of non-digestible carbohydrates. However, findings are mixed from investigations into the effects of the prebiotic inulintype fructans on appetite. Overall, data presented in this review do not support a role for SCFA in appetite regulation.Acetate: Propionate: Acetic acid: Propionic acid: SCFA: Inulin: Oligofructose: Satiety Human subjects are living in an increasingly 'obesogenic' environment with easily accessed, energy dense foods and sedentary lifestyles. These 'obesogenic' factors can override homeostatic systems resulting in a gradual increase in the population body weight (BW) (1) . The need for strategies to prevent the rise in obesity is therefore becoming increasingly urgent. One strategy is to identify and develop foods that enhance satiety, thereby reducing subsequent energy intake (EI) (2,3) .SCFA have been suggested to have satiety-enhancing properties, with some researchers suggesting SCFA may explain the inverse association between dietary fibre intake and BW found in some observational studies (4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16) . This review considers the evidence for SCFA having a role in appetite regulation, starting first with the description of SCFA, followed by a discussion of the SCFA-activated receptors FFA receptor 2 (FFA2) and FFA receptor 3 (FFA3), which provide a rationale that SCFA may have a role in energy homeostasis. Finally, studies that have investigated the effects of orally and colonically delivered SCFA on appetite are reviewed. SCFASCFA are organic fatty acids generated in the colon when non-digestible carbohydrates (NDC) such as dietary fibre, resistant starch and inulin resist digestion and absorption in the small intestine, instead proceeding to the colon to undergo bacterial fermentation. The SCFA formed comprise between one and seven carbon units, with acetate (two carbon units) being the most predominant anion in the colon, followed by propionate (three carbon units) and then Abbreviations: AUC, area under curve; BW, body weight; DP, degree of polymerisation; EI, energy intake; GLP-1, glucago...

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“…18 interpretation difficult (Archer, et al, 2004). In our study the control was energy and macronutrient 389 matched to the investigative products.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 84%

“…In common with our findings, a previous trial in 22 unrestrained females 382 found acute ingestion of 10 g long-chain inulin within a chocolate crisp bar did not alter qualitative 383 or quantitative appetite measures in comparison to a control bar (Karalus, et al, 2012). By contrast 384 24 g long-chain inulin used as a fat-replacer in sausage patties significantly reduced 24-h EI in 385 comparison to a full fat patty in an acute meal challenge in healthy participants (n=33), although 386 rated satiety was not altered, and ad libitum EI was not investigated (Archer, et al, 2004). However,M A N U S C R I P T…”

Section: Taste Ratings 324mentioning

confidence: 89%