Wanders Anne J, Feskens Edith J M, Jonathan Melliana C, Schols Henk A, de Graaf Cees, Mars Monica
Division of Human Nutrition, Wageningen University, Bomenweg, 2, 6703 HD Wageningen, The Netherlands.
Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
Physiol Behav. 2014 Apr 10;128:212-9. doi: 10.1016/j.physbeh.2014.02.007. Epub 2014 Feb 14.
An increased intake of dietary fiber has been associated with reduced appetite and reduced energy intake. Research on the effects of seemingly identical classes of dietary fiber on appetite has, however, resulted in conflicting findings. The present study investigated the effects of different fiber properties, including methods of supplementation, on appetite and energy intake. This was a randomized crossover study with 29 subjects (21±2 y, BMI: 21.9±1.8 kg/m(2)) consuming dairy based liquid test products (1.5 MJ, 435 g) containing either: no pectin, bulking pectin (10 g), viscous pectin (10 g), or gelled pectin (10 g). The gelled pectin was also supplemented as capsules (10 g), and as liquid (10 g). Physicochemical properties of the test products were assessed. Appetite, glucose, insulin and gastric emptying were measured before ingestion and after fixed time intervals. Energy intake was measured after 3 h. Preload viscosity was larger for gelled>viscous>bulking>no pectin, and was larger for gelled>liquid>capsules. Appetite was reduced after ingestion of gelled pectin compared to bulking (p<0.0001), viscous (p=0.005) and no pectin (p<0.0001), without differences in subsequent energy intake (p=0.32). Gastric emptying rate was delayed after gelled pectin (82±18 min) compared to no pectin (70±19 min, p=0.015). Furthermore, gelled (p=0.002) and viscous (p<0.0001) pectin lowered insulin responses compared to no pectin, with minor reductions in glucose response. Regarding methods of supplementation, appetite was reduced after ingestion of the gelled test product compared to after capsules (p<0.0001) and liquid (p<0.0001). Energy intake was lower after ingestion of capsules compared to liquid (-12.4%, p=0.03). Different methods of supplementation resulted in distinct metabolic parameters. Results suggest that different physicochemical properties of pectin, including methods of supplementation, impact appetite and energy intake differently. Reduced appetite was probably mediated by preload physical properties, whereas inconsistent associations with metabolic parameters were found.
膳食纤维摄入量的增加与食欲降低和能量摄入减少有关。然而，关于看似相同类别的膳食纤维对食欲影响的研究结果却相互矛盾。本研究调查了不同纤维特性（包括补充方式）对食欲和能量摄入的影响。这是一项随机交叉研究，29名受试者（21±2岁，BMI：21.9±1.8kg/m²）食用基于乳制品的液体测试产品（1.5MJ，435g），这些产品分别含有：无果胶、填充性果胶（10g）、粘性果胶（10g）或胶凝果胶（10g）。胶凝果胶还分别以胶囊（10g）和液体（10g）的形式补充。评估了测试产品的理化性质。在摄入前和固定时间间隔后测量食欲、葡萄糖、胰岛素和胃排空情况。3小时后测量能量摄入。胶凝果胶>粘性果胶>填充性果胶>无果胶的预负荷粘度更大，胶凝果胶>液体>胶囊的预负荷粘度也更大。与填充性果胶（p<0.0001）、粘性果胶（p=0.005）和无果胶（p<0.0001）相比，摄入胶凝果胶后食欲降低，而随后的能量摄入无差异（p=0.32）。与无果胶（70±19分钟）相比，胶凝果胶（82±18分钟）后胃排空率延迟（p=0.015）。此外，与无果胶相比，胶凝果胶（p=0.002）和粘性果胶（p<0.0001）降低了胰岛素反应，葡萄糖反应略有降低。关于补充方式，与胶囊（p<0.0001）和液体（p<0.0001）相比，摄入胶凝测试产品后食欲降低。与液体相比，摄入胶囊后能量摄入较低（-12.4%，p=0.03）。不同的补充方式导致了不同的代谢参数。结果表明，果胶的不同理化性质（包括补充方式）对食欲和能量摄入的影响不同。食欲降低可能是由预负荷的物理性质介导的，而与代谢参数的关联并不一致。
