Post-meal perceivable satiety and subsequent energy intake with intake of partially hydrolysed guar gum

Partially hydrolysed guar gum (PHGG), a soluble dietary fibre, has been shown to provide many health benefits. Previous studies had suggested that the combination of PHGG with protein provided a significant satiation effect on visual analogue scales (VAS). What was lacking was only the effect of adm...

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Bibliographic Details
Published in:British journal of nutrition 2015-05, Vol.113 (9), p.1489-1498
Main Authors: Rao, Theertham Pradyumna, Hayakawa, Mariko, Minami, Tadayasu, Ishihara, Noriyuki, Kapoor, Mahendra Parkash, Ohkubo, Tsutomu, Juneja, Lekh Raj, Wakabayashi, Kazuo
Format: Article
Language:English
Subjects:
Adult
Appetite
Appetite Regulation
Behaviour, Appetite and Obesity
Breakfast
Dextrins - administration & dosage
Dietary Carbohydrates - administration & dosage
Dietary fiber
Dietary Fiber - administration & dosage
Energy Intake - drug effects
Female
Galactans - administration & dosage
Galactans - chemistry
Humans
Hunger
Hydrolysis
Inulin - administration & dosage
Lunch
Male
Mannans - administration & dosage
Mannans - chemistry
Perception
Plant Gums - administration & dosage
Plant Gums - chemistry
Postprandial Period
Satiation - drug effects
Snacks
Solubility
Yogurt
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Summary:Partially hydrolysed guar gum (PHGG), a soluble dietary fibre, has been shown to provide many health benefits. Previous studies had suggested that the combination of PHGG with protein provided a significant satiation effect on visual analogue scales (VAS). What was lacking was only the effect of administration of small doses of PHGG on post-meal satiation and subsequent energy intake. The objectives of the present investigations were to find the subjective perception of post-meal satiety with acute and long term administration of small amounts of PHGG alone with food, its effects on subsequent energy intake and the comparative effects among different types of soluble fibres. The following three separate studies were conducted: in study 1, healthy subjects (n 12) consumed PHGG along with breakfast, lunch and an evening snack; in study 2, healthy subjects (n 24) consumed 2 g of PHGG or dextrin along with yogurt as breakfast for 2 weeks; in study 3, healthy subjects (n 6) took 6 g each of either PHGG or indigestible dextrin or inulin along with lunch. In all the studies, various satiety parameters were measured on VAS before and after consumption of PHGG. The addition of PHGG showed significant (P
ISSN:0007-1145
1475-2662
DOI:10.1017/S0007114515000756