Abstract
To understand whether soluble fiber (SF) with high water-binding capacity (WBC), swelling capacity (SC) and fermentability reduces food intake and whether it does so by promoting satiety or satiation or both, we investigated the effects of different SFs with these properties on the food intake in rats. Thirty-two male Sprague-Dawley rats were randomized to four equal groups and fed the control diet or diet containing 2% konjac flour (KF), pregelatinized waxy maize starch (PWMS) plus guar gum (PG), and PWMS starch plus xanthan gum (PX) for three weeks, with the measured values of SF, WBC, and SC in the four diets following the order of PG > KF > PX > control. Food intake, body weight, meal pattern, behavioral satiety sequence, and short-chain fatty acids (SCFAs) in cecal content were evaluated. KF and PG groups reduced the food intake, mainly due to the decreased feeding behavior and increased satiety, as indicated by decreased meal numbers and increased inter-meal intervals. Additionally, KF and PG groups increased concentrations of acetate acid, propionate acid, and SCFAs in the cecal contents. Our results indicate that SF with high WBC, SC, and fermentability reduces food intake—probably by promoting a feeling of satiety in rats to decrease their feeding behavior.
Highlights
Satiation and satiety are part of the body’s appetite control system involved in limiting food intake
The objective of the present study was to investigate whether dietary fibers with high water-binding capacity, swelling capacity, and fermentability reduce food intake by promoting satiety or satiation as well as the mechanism underlying it by evaluating their effects on plasma concentrations of glucagon-like peptide-1 (GLP-1) and peptide tyrosine-tyrosine (PYY), short-chain fatty acids (SCFAs) in cecal contents, meal pattern, feeding behavior, food intake, and body weight in rats
Intake was significantly lower for rats fedand thePG
Summary
Satiation and satiety are part of the body’s appetite control system involved in limiting food intake. The efficacy by which different types of dietary fibers promote satiety or satiation is varied [2,3]. This issue can be explored first by using laboratory animals due to the advantages of a complete control over the diet, facile collection of gut samples, and systematic observation of behaviors. Dietary fiber with high water-binding capacity may increase gastric distension by expanding their volume up to eight-fold in the stomach [9], which will increase feelings of satiety [10], probably via afferent vagal signals of Nutrients 2016, 8, 615; doi:10.3390/nu8100615 www.mdpi.com/journal/nutrients
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