Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein

• Published in: Nutrients 2024-09, Vol.16 (18), p.3180
• Main Authors: Zomeño, María-Dolores, Malcampo, Mireia, Pérez-Vega, Karla Alejandra, Pastor, Antoni, López-Roura, Maria, Arrufat, Begoña, Atarés, Sergio, Ramos, Sergio José, Alonso, David, Subirana, Isaac, Muñoz-Aguayo, Daniel, Blanchart, Gemma, Gaixas, Sònia, Cabañero, Marta, Tello, Susanna, Konstantinidou, Valentini, Hernando-Redondo, Javier, Goday, Albert, Castañer, Olga, Schröder, Helmut, Fitó, Montserrat
• Format: Article
• Language: English
• Subjects: Adolescent; Adult; Amino acids; Animals; Beans; Bioavailability; Biomarkers - blood; Blood Glucose - analysis; Cereals; Cholesterol; Cicer - chemistry; Cross-Over Studies; Diet; Dietary minerals; Double-Blind Method; endocannabinoid compounds; Endocannabinoids; Ethanolamines; Exercise; Female; Flour; Humans; Informed consent; Intervention; Legumes; Male; Meat industry; Meat products; Mimosaceae; Moisture content; plant protein; Plant-based foods; Pork; Pork Meat - analysis; Postprandial Period; Proteins; Questionnaires; Satiation; satiety; Snack foods; Snack foods industry; Snacks; Swine; Triglycerides; Vitamin C; Young Adult
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16183180

This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack. Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18-30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat. General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds. Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increase in glycemia at 30, 60, and 90 min after consuming the hybrid snack compared to the meat-based snack, with no changes in the lipid profile. Regarding the endocannabinoid compounds and related compounds, the compound N-palmitoleoyl ethanolamine in the acylethanolamide group showed higher levels overall following the consumption of the hybrid snack compared to the meat-based snack, particularly at 2 h. The hybrid snack was associated with changes in endocannabinoid-like compounds. Therefore, it may provide a lasting satiating effect, while complementing the protein profile of plant-based foods with the quality of animal protein.