Abstract
The effect of consumption of PolyGlycopleX® (PGX®) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind, randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour satiety sessions, subjects consumed one of three different test meals on two separate occasions. The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels; and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0, 15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 ± 121 and 454 ± 242 cm·min), than the meal with WD (215 ± 261 cm·min) (p < 0.001). Subjects had blood glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was significantly lower (p < 0.001) after the PGX meal than for the WD meal. The high viscosity reported for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects observed in this study.
Highlights
There was no significant difference in the area under the curve (AUC) of satiety between the PGX and the PGX
Measurements relating to feelings of fullness are highly subjective and depend on a number of physiological, psychological, and social factors, which makes assessment of satiety challenging due to lack of precision
Training may have contributed to the low standard error of mean (SEM) in this study (Figure 3)
Summary
The health benefits of dietary fibre have been observed for centuries, with Hippocrates recognising its role in improving bowel function [1]. A key rheological feature of many soluble fibres is viscosity and it has been hypothesised that viscous fibres exert their physiological health benefits by increasing the viscosity of the gastrointestinal contents; inhibiting nutrient-enzyme interactions [3,4]. Soluble fibres such as pectin, gums, and low molecular weight non-starch polysaccharides have a recognised role in reducing digestion rates, increasing satiety, lowering cholesterol and moderating postprandial blood glucose levels [5]. Soluble fibres such as guar gum and wheat dextrin (WD)
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