Chatonidi Georgia, Pradal Inés, De Vuyst Luc, Courtin Christophe M, Verbeke Kristin
Translational Research Center in Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism, Medicine, KU Leuven, Leuven, Belgium.
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Curr Res Food Sci. 2024 Dec 16;10:100956. doi: 10.1016/j.crfs.2024.100956. eCollection 2025.
Sourdough bread consumption has been associated with improved glucose and appetite regulation thanks to the presence of organic acids produced during fermentation of the flour-water mixture. We investigated the effects of whole meal sourdough bread (WSB) rich in lactic acid on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). Forty-four normal-weight participants (age: 30 ± 10 y; BMI: 23 ± 2 kg/m) participated in this double-blind, randomized cross-over trial, consisting of two study visits separated by one week. During each study visit, gastric emptying, subjective appetite, glucose, and C-peptide concentrations were measured at regular time intervals over a 4-h period. After 4 h, energy intake was assessed. Despite no effect of bread type on energy intake at the subsequent meal (p = 0.068), WSB led to lower hunger (p < 0.001), higher fullness (p < 0.001), lower desire to eat (p < 0.001), and lower prospective food consumption (p < 0.001) compared to WYB. WSB had a higher gastric half-emptying time (p = 0.002), lower glucose response between 15 and 30 min (p < 0.05) after bread consumption, and lower C-peptide response between 15 and 90 min (p < 0.05) after bread consumption, compared to WYB. These findings suggest that the consumption of WSB, rich in lactic acid, acutely enhanced satiety and improved the postprandial metabolic response. However, these effects did not result in reduced ad-libitum energy intake.
由于面粉 - 水混合物发酵过程中产生的有机酸，食用酸面团面包与改善血糖和食欲调节有关。我们研究了富含乳酸的全麦酸面团面包（WSB）与全麦酵母面包（WYB）相比，对能量摄入、饱腹感、胃排空、血糖和C肽反应的影响。44名体重正常的参与者（年龄：30±10岁；BMI：23±2kg/m²）参与了这项双盲、随机交叉试验，该试验包括两次相隔一周的研究访问。在每次研究访问期间，在4小时内定期测量胃排空、主观食欲、血糖和C肽浓度。4小时后，评估能量摄入。尽管面包类型对随后一餐的能量摄入没有影响（p = 0.068），但与WYB相比，WSB导致饥饿感降低（p < 0.001）、饱腹感增强（p < 0.001）、进食欲望降低（p < 0.001）和预期食物摄入量降低（p < 0.001）。与WYB相比，WSB的胃半排空时间更长（p = 0.002），食用面包后15至30分钟的血糖反应更低（p < 0.05），食用面包后15至90分钟的C肽反应更低（p < 0.05）。这些发现表明，食用富含乳酸的WSB可急性增强饱腹感并改善餐后代谢反应。然而，这些作用并未导致自由能量摄入量减少。
