The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Abstract

BackgroundSoluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem.ObjectiveTo investigate the effect of an oat ingredient rich in β-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels.DesignA total of 29 healthy volunteers, age 19–39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat β-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’.ResultsIn the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose–response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity β-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity.ConclusionsAddition of an oat ingredient rich in β-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.

High wholegrain barleyβ-glucan lowers food intake but does not alter small intestinal macronutrient digestibility in ileorectostomised rats

“…Thus, vagal nerve stimulation from other regions of the digestive tract, such as stomach and small intestine, are more likely contributors to modulating diet intake, especially when barley b-glucan can increase digesta viscosity in the upper gut (Brockman et al 2012) and tends to slow the rate of gastric emptying (Belobrajdic et al 2015). These observations align with clinical studies which showed that oat b-glucan increased perceptions of satiety during the postprandial period Juvonen et al 2009;Lyly et al 2010;Pentikainen et al 2014;Rebello et al 2013Rebello et al , 2014 and modulated the secretion of satiety hormones in the small intestine, including cholecystokinin, ghrelin and peptide YY Vitaglione et al 2009). Therefore, b-glucan fermentation in the large bowel is unlikely to contribute to reduced energy intake and body weight.…”

Functional Food to Regulate Satiety and Energy Intake in Human

“…The incorporation of oat β-glucans (from 2.5 g to 5 g) into beverages with different energy contents, showed a higher perception of satiety compared to control food, but a doseresponse relationship was not observed. Moreover, the oat had a high viscosity which produced the increased perception of satiety [74]. In the same way Beck et al, showed that a lower dose of oat β-glucan (2.2 g) was able to increase subjective satiety while an higher dose of 5 g of β-glucans reduced energy intake by more than 400 kJ in the subsequent meal [75].…”

Oat fibre: overview on their main biological properties

“…In beverages, however, Wbre could be used to boost their satiating capacity closer to the level of solid or semisolid foods, or even above it, which was the case in the study by Lyly and their team [46], when compared to white wheat bread. This could oVer an interesting possibility for the beverage industry to produce functional beverages with improved eVect of liquid calories on satiety [46]. Naumann et al [51] showed that when incorporated into a fruit drink, -glucan lowers serum concentrations of total and LDL cholesterol.…”

“…Oat -glucan has been suggested to be crucial for their eVect on satiety-related attributes [64]. Burton-Freeman [10] and Howarth et al [30] discuss several possible mechanisms behind the inXuence of soluble viscous Wbres on food intake regulation: the slower gastric emptying time because of increased viscosity of the chyme in the gut as well as longer small intestine passage time and the absorption rate of nutrients, both of which are believed to increase satiety by enhancing satiety-mediating signals to the central nervous system [46]. Howarth et al [30] suggested direct eVect of dietary Wbre on energy intake is the decreased absorption of macronutrients because of the physical barrier formed by dietary Wbre.…”