Diabetes and Metabolic Medicine, Postgraduate Medical School, University of Surrey, Guildford, UK.
Eur J Clin Nutr. 2012 Jul;66(7):789-94. doi: 10.1038/ejcn.2012.1. Epub 2012 Feb 1.
There is evidence linking oral propionate to a reduction in food intake, which could confer functional food properties in the fight against obesity. However, propionate is typically volatile with a pungent smell and taste and so incorporating into foods naturally, at levels acceptable to the consumer is a novel approach.
SUBJECTS/METHODS: Twenty healthy, young, normal weight unrestrained eaters underwent an acute feeding study using a palatable sourdough and an identical control bread of a similar palatability, in a randomized cross-over balanced design for the assessment of appetite and energy intake.
No difference in energy intake of an ad libitum test meal, 180 min after the bread-based breakfast or in energy and macronutrient intake over the entire 24 h period was found between breads. Visual analogue scale ratings for appetite were not influenced by bread type, except the desire to eat something sweet. Elevated plasma insulin concentrations were observed following the propionate-rich sourdough breakfast (P=0.033 no effects of treatment on postprandial glycaemia were found.
These findings suggest propionate-rich sourdough bread does not influence appetite and food intake unlike larger doses of the food preservative N-propionate.
有证据表明丙酸酯可减少食物摄入，这使其在对抗肥胖方面具有功能性食品的特性。然而，丙酸酯通常具有强烈的刺激性气味和味道，因此将其天然融入食品中，使其达到消费者可接受的水平是一种新颖的方法。
受试者/方法：20 名健康、年轻、体重正常的非节食者参加了一项急性喂养研究，使用可口的酸面团和具有相似口感的相同对照面包，采用随机交叉平衡设计评估食欲和能量摄入。
在面包早餐后 180 分钟的随意测试餐或整个 24 小时期间，两种面包的能量摄入、180 分钟后的能量和宏量营养素摄入无差异。除了想吃甜食的欲望外，面包类型对食欲的视觉模拟评分没有影响。富含丙酸酯的酸面团早餐后可观察到血浆胰岛素浓度升高（P=0.033），但未发现治疗对餐后血糖有影响。
这些发现表明，富含丙酸酯的酸面团面包不会像食品防腐剂 N-丙酸酯那样影响食欲和食物摄入。
