College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food Funct. 2020 Sep 23;11(9):7596-7610. doi: 10.1039/d0fo01104e.
Konjac glucomannan (KGM) is associated with the satiety-enhancing property by imparting the food matrix with high viscosity. In the present study, rheology tests on KGM sol with different viscosities were conducted to understand its flow behavior as they presented in the mouth and stomach, and the in vitro gastric emptying characteristics of KGM were examined with a human gastric simulator. Then, their effects on subjective appetite, glycemia, and appetite-related hormones (insulin, GLP-1, PYY3-36, CCK-8, ghrelin) response were investigated by conducting a randomized, single-blind, crossover trial in 22 healthy adults (11 female and 11 male, mean age (years): 23.2 ± 2.0, BMI (kg m-2): 20.6 ± 2.1). The blood samples and ratings for subjective appetite were collected at regular time intervals after the subjects were fed with four test breakfasts (one control treatment and three experimental treatments) on four different days. An ad libitum lunch was provided to the subjects once they consumed the breakfasts and their food intake was recorded. As the viscosity increased, the gastric emptying rate was delayed despite a large part of the chyme viscosity lost during digestion. The satiating capacity of the test breakfast was significantly enhanced as its viscosity increased, the and subjects' sensation for hunger, fullness, desire-to-eat, and prospective food consumption differed significantly (p = 0.006, 0.000, 0.002, and 0.001, respectively) between the treatments. The secretion of glycemia and satiety-related hormones were beneficially modulated by the increased viscosity of the test meal but a small decrease in the ad libitum food intake was observed after the intervention of the viscous test breakfasts. Overall, elevating the meal viscosity moderately by using KGM could contribute to combating the challenge of hunger for people in the bodyweight management.
魔芋葡甘聚糖（KGM）通过赋予食物基质高粘度来增强饱腹感。本研究通过流变学测试研究了不同粘度的 KGM 溶胶，以了解其在口腔和胃中的流动行为，并使用人体胃模拟器检查了 KGM 的体外胃排空特性。然后，通过在 22 名健康成年人（11 名女性和 11 名男性，平均年龄（岁）：23.2 ± 2.0，BMI（kg m-2）：20.6 ± 2.1）中进行随机、单盲、交叉试验，研究了它们对主观食欲、血糖和食欲相关激素（胰岛素、GLP-1、PYY3-36、CCK-8、ghrelin）反应的影响。在四天的四个不同日子里，给参与者喂食四种测试早餐（一种对照处理和三种实验处理），并定期收集血液样本和主观食欲评分。一旦参与者吃完早餐，就会提供一份随意的午餐，并记录他们的食物摄入量。随着粘度的增加，尽管在消化过程中大部分食糜粘度丧失，但胃排空率仍然延迟。随着测试早餐粘度的增加，其饱腹感明显增强，参与者的饥饿感、饱腹感、进食欲望和预期食物摄入量差异显著（p = 0.006、0.000、0.002 和 0.001）。测试餐粘度增加有益于调节血糖和饱腹感相关激素的分泌，但在摄入粘性测试早餐后的干预后，随意食物摄入量略有下降。总的来说，通过使用 KGM 将餐食粘度适度提高，可能有助于对抗体重管理人群的饥饿挑战。
