Satiety In Humans Research Articles

Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions.

Whey protein emulsion gel is an ideal model food for revealing how the multilength scale food structures affect food digestion, as their structure and mechanical properties can be precisely manipulated by controlling the type and intensity of intermolecular interactions between protein molecules. However, there are still significant understanding gaps among intermolecular interactions, protein aggregation and gelation, emulsion gel formation, gel breakdown in the gastrointestinal tract (GIT), and the practical use of whey protein emulsion gels, which limits their GIT-targeted applications. In this regard, the relationship between the structure and digestion behavior of heat-set whey protein emulsion gels is reviewed and discussed mainly from the following aspects: (1) structural characteristics of whey protein molecules; (2) how different types of intermolecular interactions influence heat-induced aggregation and gelation of whey protein in the aqueous solutions and the oil-in-water emulsions, and the mechanical properties of the final gels; (3) functions of the mouth, the stomach, and the small intestine in processing of solid foods, and how different types of intermolecular interactions influence the breakdown properties of heat-set whey protein emulsion gels in GIT (i.e., their respective role in controlling gel digestion). Finally, the implications of knowledge derived from the formation and gastrointestinal breakdown of heat-set whey protein emulsion gels for developing controlled delivery vehicles, human satiety enhancers, and sensory modifiers are highlighted.

High perceived stress is associated with decreased sensory-specific satiety in humans

Previous studies have shown that chronic stress increases food intake. One possible mechanism may be due to altered sensory-specific satiety (SSS) among people with high level of chronic stress. In the current study, seventy-six participants were divided into either high-stress or low-stress groups according to their Perceived Stress Scale (PSS) scores. Participants were assigned to consume one of two foods (banana milk and corn soup) ad libitum until they felt comfortably satiated. Before and after eating, participants rated their liking and wanting for the flavor and the odor (via retronasal and orthonasal routes) of the eaten and uneaten foods. Individual interoceptive sensibility and eating behavior were measured using the Multidimensional Assessment of Interoceptive Awareness (MAIA) and Reasons Individuals Stop Eating Questionnaire (RISE-Q-15), respectively. Compared to the low-stress group, the high-stress group demonstrated blunted SSS to the whole food flavor. No significant difference was found for olfactory-specific satiety (retronasal or orthonasal) between the two groups. In addition, across the whole sample of participants, MAIA total score was positively associated with the magnitude of SSS (r = 0.29, p = 0.01). These results indicate that chronic perceived stress may play a role in the experience of reward during eating.

Interplay between grain digestion and fibre in relation to gastro-small-intestinal passage rate and feed intake in pigs.

The combined effects of grain digestibility and dietary fibre on digesta passage rate and satiety in humans are poorly understood. Satiety can be increased through gastric distention, reduced gastric emptying rate and when partially digested nutrients reach the terminal ileum to stimulate peptide release through the ileal/colonic brakes to slow the rate of digesta passage. This study determined the effects of grain digestibility and insoluble fibre on mean retention time (MRT) of digesta from mouth-to-ileum, feed intake (FI), starch digestion to the terminal ileum and faecal short chain fatty acids (SCFA) in a pig model. Twelve grain-based [milled sorghum (MS), steam-flaked-sorghum, milled wheat, and steam-flaked-wheat (SFW)] diets with different intrinsic rates of starch digestion, assessed by apparent amylase diffusion coefficient (ADC), and fibre from oat hulls (OH) at 0, 5 and 20% of the diet were fed to ileal-cannulated pigs. MRT was affected by grain-type/processing (P < 0.05) and fibre amount (P < 0.05). An approximate tenfold increase in ADC showed a limited decline in MRT (P = 0.18). OH at 20% increased MRT (P < 0.05) and reduced FI (P < 0.05). Ileal digestibility of starch increased and faecal SCFA concentration decreased with ADC; values for MS being lower (P < 0.001) and higher (P < 0.05), respectively, than for SFW. Lower ileal digestibility of starch, higher faecal SCFA concentration and longer MRT of MS than SFW, suggest the ileal/colonic brakes may be operating. FI appeared to decrease with increasing MRT. MRT increased and intake decreased with grain-based foods/feeds that have low starch digestibility and substantial amounts of insoluble fibre.

Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study.

Nowadays, overweight and obesity has reached an epidemic level around the world. With the aim to tackle them, an interesting strategy is the study of food and ingredients with satiety properties. In addition to reducing food and/or calorie intake, this type of foods must be included as part of a healthy diet. With regard to this, it is well known that the Mediterranean Diet (MD) is a feeding pattern that helps us to maintain good health, providing an adequate intake of micronutrients and active compounds. With this background, the main aim of this research was to identify MD foods with a high satiating potential capacity. For this purpose, three typical foods of the Mediterranean region, mainly based on vegetables, were selected: hummus, ajoblanco and gazpacho. As a control, white bread was used. Twenty-four human healthy volunteers consumed a standard breakfast followed by the different typical Mediterranean foods, and then the subjective sensation of hunger and satiety for each food was assessed by visual analogue scales (VAS) during 3 h. Subsequently, volunteers had ad libitum access to a standard meal. The results indicate that gazpacho showed the highest satiating scores, despite the fact that it was not the food that provided the highest protein or fibre amount. More studies of this type are needed to determine the proportion and/or combination of ingredients from these classical Mediterranean recipes that could enhance human satiety.

Destructuring and restructuring of foods during gastric digestion.

All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.

The Effect of Potato Protease Inhibitor II on Gastrointestinal Hormones and Satiety in Humans During Weight Reduction.

ContextIt is questioned whether the potato protein protease inhibitor II (PI2) reduces appetite and exerts effects on the satiety hormone cholecystokinin (CCK).ObjectiveTo investigate PI2 impact on gastrointestinal hormones and appetite measures during weight reduction.DesignIn a randomized, placebo-controlled trial over 20 weeks, fifty-two overweight/obese participants (BMI 25.2–38.0 kg/m2) received a protein-rich diet (30%) adjusted to 500 kcal below their individual daily needs. Subjects ingested a capsule containing either PI2 (150 mg) or placebo twice daily 1 hr before lunch and dinner. At week 0 and week 10 participants joined breakfast test meals to determine CCK, GLP-1, ghrelin, leptin, glucose and insulin concentrations in a time course experimental manner. Appetite sensations were measured on test meal days and in week 4, 9, 14 and 19 using visual analogue scales.ResultsWeight loss at week 10 and 20 in the PI2 group was 4.3±3.1 kg and 5.6±4.1 kg, in the control group: 4.7±4.0 kg and 6.8±3.7 kg. A significant effect of PI2 on circulating CCK levels was observed at week 10. The other hormones were unaffected by PI2. At week 10, PI2 group subjects showed higher satiety and decreased desire to eat compared to placebo. During study duration, PI2 showed a significant impact on appetite ratings prior to lunch, one hour before dinner and just before dinner.ConclusionPI2 increased circulating CCK plasma levels during the diet intervention. Likewise, PI2 modulated appetite sensation from week 4 to 20. The study demonstrated that the PI2 can modulate a key satiety signal.

Efecto de inulina en la saciedad en humanos

Background: There is currently a growing interest in researching components of foods that have satiety power. Some constituents of dietary fiber have this characteristic, like the inulin that corresponds to a prebiotic. Objective: Analyze and discuss the effect of inulin on satiety in humans. Materials and Methods: A bibliographic search was done using Scielo, Science Direct, Pubmed, and Oxford Journals databases, reviewing nutrition and food items. Results: Studies were reviewed in different population groups, with different methods of evaluation of satiety and various doses of inulin. Controversial results were obtained, some cases showed an effect on satiety and others did not, therefore it is not possible to affirm that inulin has the effect of satiety in humans; an increase in satiety effect is observed when inulin is added to some individual preparations that already produce satiety. Conclusion: It is not possible to affirm that inulin has the effect of generating satiety in humans.

Postprandial profiles of CCK after high fat and high carbohydrate meals and the relationship to satiety in humans

ContextCCK is understood to play a major role in appetite regulation. Difficulties in measuring CCK have limited the potential to assess its profile in relation to food-induced satiety. Improvements in methodology and progress in theoretical understanding of satiety/satiation make it timely for this to be revisited. ObjectiveFirst, examine how physiologically relevant postprandial CCK8/33(s) profiles are influenced by fat (HF) or carbohydrate (HCHO) meals. Second, to examine relationships between postprandial CCK and profiles of satiety (hunger/fullness) and satiation (meal size). Participants and designSixteen overweight/obese adults (11 females/5 males) participated in a randomised-crossover study (46 years, 29.8kg/m2) in a university research centre. Plasma was collected preprandially and for 180min postprandially. Simultaneously, ratings of hunger/fullness were tracked for 180min before an ad libitum lunch was provided. ResultsCCK8/33(s) levels increased more rapidly and reached a higher peak following HF compared to HCHO breakfast (F(1,15)=14.737, p<0.01). Profiles of hunger/fullness did not differ between conditions (F(1,15)=0.505, p=0.488; F(1,15)=2.277, p=0.152). There was no difference in energy intake from the ad libitum meal (HF-3958 versus HCHO-3925kJ; t(14)=0.201, p=0.844). CCK8/33(s) profiles were not associated with subjective appetite during early and late phases of satiety; nor was there an association between CCK8/33(s) and meal size. ConclusionsThese results demonstrate CCK levels were higher after HF meal compared to HCHO isocaloric meal. There was no association between CCK levels and intensity of satiety, or with meal size. Under these circumstances, CCK does not appear to play a unique independent role in satiety/satiation. CCK probably acts in conjunction with other peptides and the action of the stomach.

Hunger state affects both olfactory abilities and gustatory sensitivity.

Chemical senses such as odor, taste and appearance are directly related with appetite. Understanding the relation between appetite and flavor is getting more important due to increasing number of obese patients worldwide. The literature on the studies investigating the change in olfactory abilities and gustatory sensitivity mostly performed using food-related odors and tastes rather than standardized tests were developed to study olfaction and gustation. Therefore, results are inconsistent and the relationship between olfactory and gustatory sensitivity with respect to the actual state of human satiety is still not completely understood. Here, for the first time in literature, we investigated the change in both olfactory abilities and gustatory sensitivity in hunger and in satiety using 123 subjects (37 men, 86 women; mean age 31.4years, age range 21-41years). The standardized Sniffin' Sticks Extended Test and Taste Strips were used for olfactory testing and gustatory sensitivity, respectively. TDI score (range 1-48) was calculated as the collective scores of odor threshold (T), odor discrimination (D) and odor identification (I). The evaluation was performed in two successive days where the hunger state of test subjects was confirmed by blood glucose test strips (mean blood glucose level 90.0±5.6mg/dl in hunger and 131.4±8.1mg/dl in satiety). The results indicated statistically significant decrease in olfaction in satiety compared to hunger (mean TDI 39.3±1.1 in hunger, 37.4±1.1 in satiety, p<0.001). The comparison of gustatory sensitivity indicated significantly higher sensitivity to sweet, sour and salty in hunger (p<0.001), but significantly higher sensitivity to bitter tastant in satiety (p<0.001). With this prospective study, we were able to show that both olfactory abilities and gustatory sensitivity were affected by hunger state.

The fermentation of polydextrose in the large intestine and its beneficial effects

Polydextrose is a randomly bonded glucose polymer with a highly branched and complex structure. It resists digestion in the upper gastrointestinal tract and is partially fermented in the large intestine by the colonic microbes. Due to its complex structure, a plethora of microbes is required for the catabolism of polydextrose and this process occurs slowly. This gradual fermentation of polydextrose gives rise to moderate amounts of fermentation products, such as short chain fatty acids and gas. The production of these metabolites continues in the distal part of the colon, which is usually considered to be depleted of saccharolytic fermentation substrates. The fermentation of polydextrose modifies the composition of the microbiota in the colon, and has been shown to impact appetite and satiety in humans and improve the gastrointestinal function. The purpose of this short review is to summarise the in vitro, in vivo and human studies investigating the fermentation properties of polydextrose in the large intestine.

Initial evidence that GLP-1 receptor blockade fails to suppress postprandial satiety or promote food intake in humans

Glucagon-like peptide 1 (GLP-1) has incretin effects that are well-documented, but the independent role of GLP-1 action in human satiety perception is debated. We hypothesized that blockade of GLP-1 receptors would suppress postprandial satiety and increase voluntary food intake. After an overnight fast, eight normal weight participants (seven men, BMI 19–24.7 kg/m2, age 19–29 year) were enrolled in a double-blind, placebo-controlled, randomized crossover study of the GLP-1 antagonist Exendin-[9-39] (Ex-9) to determine if the satiating effects of a meal are dependent on GLP-1 signaling in humans. Following a fasting blood draw, iv infusion of Ex-9 (600–750 pmol/kg/min) or saline began. Thirty minutes later, subjects consumed a standardized breakfast followed 90 min later (at the predicted time of maximal endogenous circulating GLP-1) by an ad libitum buffet meal to objectively measure satiety. Infusions ended once the buffet meal was complete. Visual analog scale ratings of hunger and fullness and serial assessments of plasma glucose, insulin, and GLP-1 concentrations were done throughout the experiment. Contrary to the hypothesis, during Ex-9 infusion subjects reported a greater decrease in hunger due to consumption of the breakfast (Ex-9 −62 ± 5; placebo −41 ± 9; P = 0.01) than during placebo. There were no differences in ad libitum caloric intake between Ex-9 and placebo. Ex-9 increased glucose, insulin, and endogenous GLP-1, which may have counteracted any effects of Ex-9 infusion to block satiety signaling. Blockade of GLP-1 receptors failed to suppress subjective satiety following a standardized meal or increase voluntary food intake in healthy, normal-weight subjects.

394 Effects of a DDP-4 Inhibitor, Vildagliptin, on Intragastric Pressure and Satiation in Humans

394 Effects of a DDP-4 Inhibitor, Vildagliptin, on Intragastric Pressure and Satiation in Humans

Bond Graph modeling of the human esophagus and analysis considering the interference in the fullness of an individual by reducing mechanical esophageal flow

INTRODUCTION: This paper shows a proposal for the mathematical modeling of the human esophagus using Bond Graph formalism and the interference in the satiation of an individual by way of an Esophageal Flow Controller (EFC). Therefore, it was evaluated that there is a significant change in fall time that affects the process of human satiety when the diameter of the esophagus is reduced. METHODS: As a first study, the analysis did not consider all hypothetical influences; only the most important variables were considered. RESULTS: As a result, the order of the final equation was x ∈ ℜ10. Furthermore, the designed model can be classified as linear, established and time invariant. CONCLUSION: The simulation results allow us to conclude that using the EFC in order to reduce the esophageal diameter in the upper esophageal sphincter area of 3cm by 1 cm implies that the system response will be slower; and consequently this reduction will interfere with satiety.

Short-Term Effect of Macronutrient Composition and Glycemic Index of a Yoghurt Breakfast on Satiety and Mood in Healthy Young Men

Background: Promoting satiety and repressing appetite is one major goal in the dietetic therapy of obesity. In the past, several studies investigated the effect of different macronutrients, especially protein and carbohydrates, on short- and long-term satiety in humans. This paper aims to directly compare the effect of protein, rolled oats (low glycemic index), sugar or cornflakes (high glycemic index), and walnuts (high amount of omega-3 fatty acids) as ingredients of a yoghurt breakfast on short-term hunger and satiety in one setting. A second objective was to study the effect of these yoghurt breakfasts on mental state. Methods: 14 healthy male volunteers participated in this randomized, controlled, cross-over design study. After consuming the different test meals, volunteers repeatedly completed 2 questionnaires over a total of 3 h. Results: The protein meal showed the highest satiety scores and the controls (low-calorie yoghurt) the lowest. The other test meals were not different among each other. Regarding mental state (mood, fatigue, and calmness), no significant difference between the test meals and the low-calorie control was observed. Conclusion: The glycemic index does not seem to modify satiety in this short-term setting. The similar mental state between low- and high-calorie breakfasts deserves further investigations.

A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers

Current methods of analyzing appetite-related self-report data do not allow for representation or statistical comparison of results in terms of common units or response durations. Using data from 13 previous studies, we assessed the suitability of several alternative approaches (interpolation, linear regression, non-linear models) for quantitatively estimating and comparing time to return to baseline pre-prandial levels (TTRTB, min). Curve modeling using the Weibull distribution gave the best fit and ability to determine mean TTRTB values with 95% confidence intervals. We then applied this in a study comparing liquid meal replacers (MR, 190kcal) to 3 ‘meals’ of similar weight and equal or greater energy content (yogurt, 190kcal; bagel with cream cheese and juice, 400kcal; hamburger with bun and soft drink, 400kcal). While area under the curve data did not significantly differ amongst these, TTRTB was significantly longer for MR than yogurt. When corrected for energy content, TTRTB (min/kcal) was greater for MR than all other treatments. While further method development and validation are needed, the Weibull modeling procedure appears most suitable for estimating and quantitatively comparing durations of appetite-related responses to foods, providing an absolute response measure that can be expressed in commonly understood units.

Black pepper consumption does not influence 24‐hour energy expenditure or respiratory quotient in overweight postmenopausal women

As traditional recommendations have not successfully dampened rising obesity rates, there has been an increased interest in the role of thermogenic ingredients in weight management. It has been suggested that black pepper (BP) may impact energy expenditure (EE), however despite promising in vitro and rodent work, no study has examined the thermogenic capacity of BP in humans. Therefore, our aim was to determine the impact of acute BP consumption on 24‐hour EE, respiratory quotient (RQ), and biochemical markers associated with metabolic rate and satiety in humans. In a randomized cross‐over study, post‐menopausal overweight or obese women (n=17) spent two 24‐hour periods within the metabolic chamber at the UNC Nutrition Research Institute. During each study day, subjects remained sedentary and consumed meals tailored to their energy requirements, supplemented with or without 1.5g of BP (0.5mg/meal). Blood was sampled 30 minutes following lunch for assessment of glucose, insulin, gut peptides (including GLP‐1, PYY, ghrelin), leptin, adrenaline and noradrenaline. Total 24‐hour EE and RQ did not differ significantly between the BP and control study day. There were no significant effects of BP on the biochemical markers assessed. In conclusion, acute consumption of BP did not significantly affect EE or RQ, however, it is possible that longer term treatment and/or combining BP with other spices could increase EE.

Novel Resistant Potato Starches on Glycemia and Satiety in Humans

This study was designed to determine the efficacy of two novel type-four resistant starches (RS4) on postprandial glycemia and ratings of fullness. Volunteers (n = 10) completed completed five interventions designed to determine the glycemic and satiety (fullness) effects of the starches (38 g,) alone and when added on top of available carbohydrate. The dose of the starches provided 30 g of resistant starch per treatment. The treatments were: commercial resistant starch added to water (PF−), noncommercial resistant starch added to water (PR−), dextrose solution (DEX, 50 g), and DEX with PenFibe starch (PF+), and DEX with the non-commercial starch added (PR+). Blood glucose was measured in the fasted state and following the randomly assigned treatments at 30, 45, 60, 90, and 120 minutes post-consumption. A visual analog scale was used to determine fullness at each time point. There were no differences in the glucose incremental areas under the curve (iAUC) for PF+ and PR+ compared with DEX. The PF− and PR− treatments had decreased (P < 0.05) iAUCs for glucose compared with DEX, PF+, and PR+. There were no treatment differences for RoF. The dose (38 g) of starches did not to alter glucose responses when added on top of 50 g of dextrose.

Sensory-specific satiety in humans. More than ‘just’ habituation?

Sensory-specific satiety in humans. More than ‘just’ habituation?

Cortical activation and lamina terminalis functional connectivity during thirst and drinking in humans

The pattern of regional brain activation in humans during thirst associated with dehydration, increased blood osmolality, and decreased blood volume is not known. Furthermore, there is little information available about associations between activation in osmoreceptive brain regions such as the organum vasculosum of the lamina terminalis and the brain regions implicated in thirst and its satiation in humans. With the objective of investigating the neuroanatomical correlates of dehydration and activation in the ventral lamina terminalis, this study involved exercise-induced sweating in 15 people and measures of regional cerebral blood flow (rCBF) using a functional magnetic resonance imaging technique called pulsed arterial spin labeling. Regional brain activations during dehydration, thirst, and postdrinking were consistent with the network previously identified during systemic hypertonic infusions, thus providing further evidence that the network is involved in monitoring body fluid and the experience of thirst. rCBF measurements in the ventral lamina terminalis were correlated with whole brain rCBF measures to identify regions that correlated with the osmoreceptive region. Regions implicated in the experience of thirst were identified including cingulate cortex, prefrontal cortex, striatum, parahippocampus, and cerebellum. Furthermore, the correlation of rCBF between the ventral lamina terminalis and the cingulate cortex and insula was different for the states of thirst and recent drinking, suggesting that functional connectivity of the ventral lamina terminalis is a dynamic process influenced by hydration status and ingestive behavior.

Differences of digestive kinetics of whey and casein are not linked to satiety and gastrointestinal hormone secretions in humans

To verify whether digestion kinetics influence the satiating effect of proteins, we measured digestive kinetics, hormonal secretions and satiety in humans after the ingestion of caseins or whey proteins. Satiety was studied in 37 overweight subjects. On the 1st day, they received a control liquid snack containing 60 g of carbohydrates. Satiety scores and the delay between the snack and the spontaneous demand for lunch were recorded. Subjects were then adapted to consume daily a protein liquid snack containing 30 g of carbohydrates and 30 g of caseins (n=18) or whey proteins (n=19) for 7 days. A 2nd satiety test was realized after the ingestion of the protein snack. Two days later, 15 of the subjects were equipped with a jejunal tube and a venous catheter. Digestive kinetics and plasma hormone concentrations were studied after the ingestion of their snack meal. Compared to the control snack, proteins tended to increase the delay between the snack and the lunch (+ 13±13min, p=0.06), without any difference between groups. The protein snack did not elicit significant secretion of PYY, GLP1 and glucagon from the baseline. Whey proteins were totally delivered to the intestine within 2 h after the meal whereas 5 h were required for caseins. Important modulations in digestive kinetics of dietary protein do not translate into satiety signals or intestinal hormone production in overweight subjects adapted to their protein snack.