Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects

K. R. Juvonen, Marjatta Salmenkallio-Marttila, Marika Lyly, Kirsi-Helena Liukkonen, Liisa Lähteenmäki, D. E. Laaksonen, M. I. Uusitupa, K. H. Herzig, Kaisa Poutanen, L. J. Karhunen

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

Background and aims

Dietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.

Methods and results

We investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses. Twenty healthy, normal-weight subjects (5 male/15 female, aged 23.3 ± 0.85y) participated in the study. Isoenergetic and isovolumic (1250 kJ, 300 g) puddings with different insoluble and soluble DF content were tested in a randomised order: pudding with 1) no added fibre, 2) 10 g wheat bran DF, 3) 10 g oat bran DF and 4) combination including 5 g wheat bran DF + 5 g oat bran DF. Blood samples were drawn before and 15, 30, 45, 60, 90, 120 and 180 min after the test meals to determine plasma glucose, ghrelin, peptide YY (PYY) and serum insulin concentrations. Subjective profiles of appetite were assessed using visual analogue scales (VAS). Plasma glucose (P = 0.001) and serum insulin (P < 0.001) responses were the lowest after the pudding with the greatest amount of β-glucan. In contrast, postprandial ghrelin or PYY responses or appetite sensations did not differ among the meals.

Conclusion

Oat β-glucan decreased postprandial plasma glucose and serum insulin responses, yet had no significant effects on GI peptide responses or appetite ratings.

Original languageEnglish
Pages (from-to)748-756
Number of pages9
JournalNutrition, Metabolism and Cardiovascular Diseases
Volume21
Issue number9
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

Appetite
Meals
Healthy Volunteers
Dietary Fiber
Insulin
Peptide YY
Glucose
Peptides
Ghrelin
Glucans
Serum
Weights and Measures
Food
Avena

Keywords

  • Appetite
  • Gastrointestinal peptides
  • Oat bran
  • Postprandial
  • Viscosity
  • Wheat bran

Cite this

Juvonen, K. R. ; Salmenkallio-Marttila, Marjatta ; Lyly, Marika ; Liukkonen, Kirsi-Helena ; Lähteenmäki, Liisa ; Laaksonen, D. E. ; Uusitupa, M. I. ; Herzig, K. H. ; Poutanen, Kaisa ; Karhunen, L. J. / Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects. In: Nutrition, Metabolism and Cardiovascular Diseases. 2011 ; Vol. 21, No. 9. pp. 748-756.
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title = "Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects",
abstract = "Background and aimsDietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.Methods and resultsWe investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses. Twenty healthy, normal-weight subjects (5 male/15 female, aged 23.3 ± 0.85y) participated in the study. Isoenergetic and isovolumic (1250 kJ, 300 g) puddings with different insoluble and soluble DF content were tested in a randomised order: pudding with 1) no added fibre, 2) 10 g wheat bran DF, 3) 10 g oat bran DF and 4) combination including 5 g wheat bran DF + 5 g oat bran DF. Blood samples were drawn before and 15, 30, 45, 60, 90, 120 and 180 min after the test meals to determine plasma glucose, ghrelin, peptide YY (PYY) and serum insulin concentrations. Subjective profiles of appetite were assessed using visual analogue scales (VAS). Plasma glucose (P = 0.001) and serum insulin (P < 0.001) responses were the lowest after the pudding with the greatest amount of β-glucan. In contrast, postprandial ghrelin or PYY responses or appetite sensations did not differ among the meals.ConclusionOat β-glucan decreased postprandial plasma glucose and serum insulin responses, yet had no significant effects on GI peptide responses or appetite ratings.",
keywords = "Appetite, Gastrointestinal peptides, Oat bran, Postprandial, Viscosity, Wheat bran",
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Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects. / Juvonen, K. R.; Salmenkallio-Marttila, Marjatta; Lyly, Marika; Liukkonen, Kirsi-Helena; Lähteenmäki, Liisa; Laaksonen, D. E.; Uusitupa, M. I.; Herzig, K. H.; Poutanen, Kaisa; Karhunen, L. J.

In: Nutrition, Metabolism and Cardiovascular Diseases, Vol. 21, No. 9, 2011, p. 748-756.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects

AU - Juvonen, K. R.

AU - Salmenkallio-Marttila, Marjatta

AU - Lyly, Marika

AU - Liukkonen, Kirsi-Helena

AU - Lähteenmäki, Liisa

AU - Laaksonen, D. E.

AU - Uusitupa, M. I.

AU - Herzig, K. H.

AU - Poutanen, Kaisa

AU - Karhunen, L. J.

PY - 2011

Y1 - 2011

N2 - Background and aimsDietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.Methods and resultsWe investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses. Twenty healthy, normal-weight subjects (5 male/15 female, aged 23.3 ± 0.85y) participated in the study. Isoenergetic and isovolumic (1250 kJ, 300 g) puddings with different insoluble and soluble DF content were tested in a randomised order: pudding with 1) no added fibre, 2) 10 g wheat bran DF, 3) 10 g oat bran DF and 4) combination including 5 g wheat bran DF + 5 g oat bran DF. Blood samples were drawn before and 15, 30, 45, 60, 90, 120 and 180 min after the test meals to determine plasma glucose, ghrelin, peptide YY (PYY) and serum insulin concentrations. Subjective profiles of appetite were assessed using visual analogue scales (VAS). Plasma glucose (P = 0.001) and serum insulin (P < 0.001) responses were the lowest after the pudding with the greatest amount of β-glucan. In contrast, postprandial ghrelin or PYY responses or appetite sensations did not differ among the meals.ConclusionOat β-glucan decreased postprandial plasma glucose and serum insulin responses, yet had no significant effects on GI peptide responses or appetite ratings.

AB - Background and aimsDietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.Methods and resultsWe investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses. Twenty healthy, normal-weight subjects (5 male/15 female, aged 23.3 ± 0.85y) participated in the study. Isoenergetic and isovolumic (1250 kJ, 300 g) puddings with different insoluble and soluble DF content were tested in a randomised order: pudding with 1) no added fibre, 2) 10 g wheat bran DF, 3) 10 g oat bran DF and 4) combination including 5 g wheat bran DF + 5 g oat bran DF. Blood samples were drawn before and 15, 30, 45, 60, 90, 120 and 180 min after the test meals to determine plasma glucose, ghrelin, peptide YY (PYY) and serum insulin concentrations. Subjective profiles of appetite were assessed using visual analogue scales (VAS). Plasma glucose (P = 0.001) and serum insulin (P < 0.001) responses were the lowest after the pudding with the greatest amount of β-glucan. In contrast, postprandial ghrelin or PYY responses or appetite sensations did not differ among the meals.ConclusionOat β-glucan decreased postprandial plasma glucose and serum insulin responses, yet had no significant effects on GI peptide responses or appetite ratings.

KW - Appetite

KW - Gastrointestinal peptides

KW - Oat bran

KW - Postprandial

KW - Viscosity

KW - Wheat bran

U2 - 10.1016/j.numecd.2010.02.002

DO - 10.1016/j.numecd.2010.02.002

M3 - Article

VL - 21

SP - 748

EP - 756

JO - Nutrition, Metabolism and Cardiovascular Diseases

JF - Nutrition, Metabolism and Cardiovascular Diseases

SN - 0939-4753

IS - 9

ER -