Effect of polydextrose and soluble maize fibre on energy metabolism, metabolic profile and appetite control in overweight men and women

Abstract

High-fibre diets offer several beneficial health effects. The objective of the present study was to investigate whether replacement of 30 % of the available carbohydrates with polydextrose (PDX) or soluble maize fibre (SCF) at breakfast and lunch would result in an increased fat oxidation rate and satiety, which may be of relevance for body weight control and diabetes prevention. In a single-blind, randomised crossover study, eighteen overweight men and women underwent four different dietary interventions, which consisted of a PDX diet, a SCF diet and two control diets (full energetic and isoenergetic, comparable with PDX with respect to g or energy percentage of macronutrients, respectively). Glycaemic profile, energy expenditure and substrate oxidation were measured for 24 h in a respiration chamber. Circulating insulin, NEFA and TAG concentrations were determined over a 14 h period during daytime. Appetite ratings were assessed using visual analogue scales. The replacement of available carbohydrates with PDX or SCF reduced the peak glucose response, which was accompanied by reduced postprandial insulin responses. Moreover, higher concentrations of circulating NEFA were observed after consumption of both fibre diets, which were accompanied by an increased fat oxidation over 24 h. This effect was mainly attributed to the lower energetic value of the fibre diets and not to the fibres per se. Besides increasing fat oxidation, PDX exerted a pronounced suppressive effect on appetite ratings. The replacement of available carbohydrates with PDX may be of special interest because of its beneficial effects on metabolic profile and it may affect body weight control in the long term.

Innovative Approaches in the Development of Specialized Food Products of Optimized Composition for Patients with Type 2 Diabetes

“…For instance, the consumption of dried cranberries with less sugar and 10 g added polydextrose led to lower increases in both blood glucose and insulin compared to dried cranberries with added sugar in subjects with Type 2 DM [103]. Similar observations have been made with overweight subjects [104]. A recent animal study with mice on a high fat diet has shown that supplementing sitagliptin (a dipeptidyl peptidase-4 (DPP4) inhibitor used in treatment in Type 2 DM), with polydextrose increased the efficacy of the drug alone leading to improved blood glucose levels [105].…”

“…Upon replacing sucrose with a polydextrose:lactitol blend, in the form of chocolate, a reduction in the post-prandial lipidemic response has been reported in rats [106]. Nevertheless, consumption of polydextrose has been observed to lead to higher levels of non-esterified fatty acids and concomitant increased fat oxidation in men and women, probably due to the lower caloric content of the polydextrose containing products [104]. Polydextrose has also been reported to reduce LDL serum cholesterol levels in hypercholesterolemic subjects [107]; but only at the highest dose tested (30 g/day).…”

Short-chain fatty acids in control of body weight and insulin sensitivity

“…This effect might be triggered via SCFA action on the ability to store energy and respond to energy intake via differential mechanisms, such as production of anorexic hormones, increased energy expenditure and improved metabolic function of peripheral tissues such as skeletal muscle and adipose tissue. 47,[80][81][82][83][84][85][86][87][88][89] These data suggest that gut or faecal SCFA are increa sed in the obesity-associated gut micro biome, and might indicate an increased capacity to extract calories from otherwise indigestible foods in these individuals. Nevertheless, Under conditions of positive energy balance (that is, energy intake is much greater than energy expenditure), adipose tissue exceeds its buffering capacity to store all excess energy in the form of TG, which results in overflow of lipids into the circulation.…”

The role of polydextrose in body weight control and glucose regulation

“…Moreover, a dosedependent decrease in energy intake was reported by Astbury et al [10], when 6.25, 12.5 and 25 g PDX were added to a liquid preload and consumed 90 min before an ad-libitum lunch. Konings et al [7 ] found a pronounced decrease in feeling of hunger, as determined by visual analogue scales, and an increase in whole-body fat oxidation, as well as a reduced postprandial peak glucose and insulin response when 30% of the daily carbohydrate intake was replaced by PDX at breakfast and lunch. In addition, Olli et al [11 & ] showed that the supplementation of 15 g PDX to a high-fat meal reduced feelings of hunger, which was accompanied by increased plasma concentrations of the satiety-stimulating incretin glucagon-like peptide-1 (GLP-1).…”