β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term

Paola Vitaglione*, Roberta Barone Lumaga, Antonio Stanzione, Luca Scalfi, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

91 Citations (Scopus)

Abstract

Dietary fibre consumption may help to control appetite and to reduce calorie intake. Underlying molecular mechanisms were not fully investigated. The aim of this study was to evaluate the effect of barley β-glucans on short-term appetite and on satiety-related hormones in healthy subjects. Fourteen volunteers were selected and randomly assigned to have isocaloric breakfasts including a 3% β-glucan-enriched bread (βGB) or a control bread (CB). Post-breakfast individual self-records of appetite ratings and measure of calorie intake at an ad libitum lunch as well as measure of blood glucose, insulin, ghrelin and PYY concentrations, were performed. βGB determined a significant higher reduction of hunger and increase of fullness and satiety than CB. Accordingly, a 19% reduction of energy intake at lunch subsequent to βGB consumption compared to CB, was recorded. A 23% lower AUC60-180 of plasma ghrelin and a 16% higher total AUC of PYY response after βGB than CB consumption, independent from insulin response, was found. Glucose response was also blunted by βGB vs CB. Barley β-glucans were able to control appetite in the short term by modulating sensations and reducing energy intake. Data suggested for the first time that satiety effect of β-glucans are mediated by ghrelin and PYY.

Original languageEnglish
Pages (from-to)338-344
Number of pages7
JournalAppetite
Volume53
Issue number3
DOIs
Publication statusPublished - 1 Dec 2009
Externally publishedYes

Keywords

  • β-Glucans
  • Energy intake
  • Ghrelin
  • Peptide YY
  • Satiety

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