Comparisons of Soybean and Wheat; in the Focus on the Nutritional Aspects and Acute Appetite Sensation.

Akihiro Maeta,Yaeko Hayase,Masahiro Katsukawa,Kyoko Takahashi

doi:10.3390/foods11030389

Akihiro Maeta, Yaeko Hayase + Show 2 more

Open Access

https://doi.org/10.3390/foods11030389

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Abstract

Soybean flour is often used as a gluten-free ingredient. We aimed to compare the nutrients and the difference in satiety of soybean and wheat after ingestion. We measured the amounts of polyphenol and oxygen radical absorbance capacity (ORAC) and examined the acute appetite sensation after the ingestion of soybean powder and bread powder. Japanese women were enrolled in the meal tests. Participants were provided with 18 g of bread or soybean powder, 180 g of yogurt, and 285 mL of bottled water. Subjective satiety (hunger, appetite, satiety, and stomach fullness) was measured using a visual analog scale 120 min after sample ingestion. The polyphenol content and ORAC were 2- and 12-folds higher, respectively, in soybean powder than in bread flour. In the meal tests, the area under the curve (AUC) of satiety 60–120 min after ingestion (n = 44) was significantly higher for soybean powder than bread powder. The AUCs of hunger and appetite 60–120 min after ingestion were significantly lower for soybean powder than bread powder. The effect sizes of hunger and appetite by soybean powder were 0.341 and 0.424, respectively. Thus, these results suggest that soybean is a healthy food and soybeans maintain satiety and suppress hunger more than bread flour.

Highlights

Wheat is one of three largest consumed grains in the world and is a raw material for various foods such as bread, pasta, and cakes
Soybean flour is often used as a gluten-free ingredient
We focused on two points: first, the nutrient composition of soybean powder and bread flour, and second, satiety maintenance and hunger suppression after ingesting soybean powder and bread powder

Summary

Introduction

Wheat is one of three largest consumed grains in the world and is a raw material for various foods such as bread, pasta, and cakes. Gluten is one of the main proteins found in wheat and plays an important role in the manufacture of bread, pasta, udon (Japanese noodles), etc. Gluten is a large cause of wheat allergy (WA), celiac disease (CD), and non-celiac gluten sensitivity (NCGS). WA is characterized by the production of wheat protein immunoglobulin E (IgE) antibodies and the development of symptoms of immediate-type food allergies [1]. CD is an enteropathy with autoimmune characteristics that is triggered by gluten-containing foods in susceptible individuals [2]. NCGS is defined as “a syndrome characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not affected by either CD or WA” [3]. The development of gluten-free products is essential to treat these diseases

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