Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans

Kristiina Juvonen (Corresponding Author), Anna-Kaisa Purhonen, Marjatta Salmenkallio-Marttila, Liisa Lähteenmäki, David Laaksonen, Karl-Heinz Herzig, Matti Uusitupa, Kaisa Poutanen, Leila Karhunen

Research output: Contribution to journalArticleScientificpeer-review

153 Citations (Scopus)

Abstract

Viscous fibers, including β-glucan in oat bran, favorably affect satiety as well as postprandial carbohydrate and lipid metabolism. However, effects of fiber viscosity on modulation of satiety-related gut hormone responses are largely unknown. We examined the effects of modified oat bran, with or without its natural viscosity, on sensations of appetite and satiety-related gastrointestinal (GI) hormone responses to establish the relevance of viscosity of β-glucan in oat bran. Twenty healthy, normal-weight participants (16 female, 4 male, aged 22.6 ± 0.7 y) ingested 2 isocaloric (1250 kJ) 300-mL oat bran beverages with low or high viscosity (carbohydrates, 57.9 g; protein, 7.8 g; fat, 3.3 g; fiber, 10.2 g) after a 12-h fast in randomized order. Viscosity of the low-viscosity oat bran beverage was reduced by β-glucanase treatment. Blood samples were drawn before and 15, 30, 45, 60, 90, 120, and 180 min after beverage consumption. The oat bran beverage with low viscosity induced a greater postprandial increase in satiety (P = 0.048) and plasma glucose (P < 0.001), insulin (P = 0.008), cholecystokinin (P = 0.035), glucagon-like peptide 1 (P = 0.037), and peptide YY (P = 0.051) and a greater decrease in postprandial ghrelin (P = 0.009) than the beverage with high-viscosity oat bran. Gastric emptying as measured by paracetamol absorption was also faster (P = 0.034) after low-viscosity oat bran beverage consumption. In conclusion, viscosity differences in oat β-glucan in a liquid meal with identical chemical composition strongly influenced not only glucose and insulin responses, but also short-term gut hormone responses, implying the importance of food structure in the modulation of postprandial satiety-related physiology.
Original languageEnglish
Pages (from-to)461-466
Number of pages6
JournalJournal of Nutrition
Volume139
Issue number3
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

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Beverages
Viscosity
Glucans
Avena
Hormones
Insulin
Peptide YY
Gastrointestinal Hormones
Glucose
Ghrelin
Glucagon-Like Peptide 1
Gastric Emptying
Cholecystokinin
Carbohydrate Metabolism
Appetite
Acetaminophen
Lipid Metabolism
Meals
Fats
Carbohydrates

Cite this

Juvonen, K., Purhonen, A-K., Salmenkallio-Marttila, M., Lähteenmäki, L., Laaksonen, D., Herzig, K-H., ... Karhunen, L. (2009). Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans. Journal of Nutrition, 139(3), 461-466. https://doi.org/10.3945/jn.108.099945
Juvonen, Kristiina ; Purhonen, Anna-Kaisa ; Salmenkallio-Marttila, Marjatta ; Lähteenmäki, Liisa ; Laaksonen, David ; Herzig, Karl-Heinz ; Uusitupa, Matti ; Poutanen, Kaisa ; Karhunen, Leila. / Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans. In: Journal of Nutrition. 2009 ; Vol. 139, No. 3. pp. 461-466.
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abstract = "Viscous fibers, including β-glucan in oat bran, favorably affect satiety as well as postprandial carbohydrate and lipid metabolism. However, effects of fiber viscosity on modulation of satiety-related gut hormone responses are largely unknown. We examined the effects of modified oat bran, with or without its natural viscosity, on sensations of appetite and satiety-related gastrointestinal (GI) hormone responses to establish the relevance of viscosity of β-glucan in oat bran. Twenty healthy, normal-weight participants (16 female, 4 male, aged 22.6 ± 0.7 y) ingested 2 isocaloric (1250 kJ) 300-mL oat bran beverages with low or high viscosity (carbohydrates, 57.9 g; protein, 7.8 g; fat, 3.3 g; fiber, 10.2 g) after a 12-h fast in randomized order. Viscosity of the low-viscosity oat bran beverage was reduced by β-glucanase treatment. Blood samples were drawn before and 15, 30, 45, 60, 90, 120, and 180 min after beverage consumption. The oat bran beverage with low viscosity induced a greater postprandial increase in satiety (P = 0.048) and plasma glucose (P < 0.001), insulin (P = 0.008), cholecystokinin (P = 0.035), glucagon-like peptide 1 (P = 0.037), and peptide YY (P = 0.051) and a greater decrease in postprandial ghrelin (P = 0.009) than the beverage with high-viscosity oat bran. Gastric emptying as measured by paracetamol absorption was also faster (P = 0.034) after low-viscosity oat bran beverage consumption. In conclusion, viscosity differences in oat β-glucan in a liquid meal with identical chemical composition strongly influenced not only glucose and insulin responses, but also short-term gut hormone responses, implying the importance of food structure in the modulation of postprandial satiety-related physiology.",
author = "Kristiina Juvonen and Anna-Kaisa Purhonen and Marjatta Salmenkallio-Marttila and Liisa L{\"a}hteenm{\"a}ki and David Laaksonen and Karl-Heinz Herzig and Matti Uusitupa and Kaisa Poutanen and Leila Karhunen",
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Juvonen, K, Purhonen, A-K, Salmenkallio-Marttila, M, Lähteenmäki, L, Laaksonen, D, Herzig, K-H, Uusitupa, M, Poutanen, K & Karhunen, L 2009, 'Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans', Journal of Nutrition, vol. 139, no. 3, pp. 461-466. https://doi.org/10.3945/jn.108.099945

Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans. / Juvonen, Kristiina (Corresponding Author); Purhonen, Anna-Kaisa; Salmenkallio-Marttila, Marjatta; Lähteenmäki, Liisa; Laaksonen, David; Herzig, Karl-Heinz; Uusitupa, Matti; Poutanen, Kaisa; Karhunen, Leila.

In: Journal of Nutrition, Vol. 139, No. 3, 2009, p. 461-466.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans

AU - Juvonen, Kristiina

AU - Purhonen, Anna-Kaisa

AU - Salmenkallio-Marttila, Marjatta

AU - Lähteenmäki, Liisa

AU - Laaksonen, David

AU - Herzig, Karl-Heinz

AU - Uusitupa, Matti

AU - Poutanen, Kaisa

AU - Karhunen, Leila

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N2 - Viscous fibers, including β-glucan in oat bran, favorably affect satiety as well as postprandial carbohydrate and lipid metabolism. However, effects of fiber viscosity on modulation of satiety-related gut hormone responses are largely unknown. We examined the effects of modified oat bran, with or without its natural viscosity, on sensations of appetite and satiety-related gastrointestinal (GI) hormone responses to establish the relevance of viscosity of β-glucan in oat bran. Twenty healthy, normal-weight participants (16 female, 4 male, aged 22.6 ± 0.7 y) ingested 2 isocaloric (1250 kJ) 300-mL oat bran beverages with low or high viscosity (carbohydrates, 57.9 g; protein, 7.8 g; fat, 3.3 g; fiber, 10.2 g) after a 12-h fast in randomized order. Viscosity of the low-viscosity oat bran beverage was reduced by β-glucanase treatment. Blood samples were drawn before and 15, 30, 45, 60, 90, 120, and 180 min after beverage consumption. The oat bran beverage with low viscosity induced a greater postprandial increase in satiety (P = 0.048) and plasma glucose (P < 0.001), insulin (P = 0.008), cholecystokinin (P = 0.035), glucagon-like peptide 1 (P = 0.037), and peptide YY (P = 0.051) and a greater decrease in postprandial ghrelin (P = 0.009) than the beverage with high-viscosity oat bran. Gastric emptying as measured by paracetamol absorption was also faster (P = 0.034) after low-viscosity oat bran beverage consumption. In conclusion, viscosity differences in oat β-glucan in a liquid meal with identical chemical composition strongly influenced not only glucose and insulin responses, but also short-term gut hormone responses, implying the importance of food structure in the modulation of postprandial satiety-related physiology.

AB - Viscous fibers, including β-glucan in oat bran, favorably affect satiety as well as postprandial carbohydrate and lipid metabolism. However, effects of fiber viscosity on modulation of satiety-related gut hormone responses are largely unknown. We examined the effects of modified oat bran, with or without its natural viscosity, on sensations of appetite and satiety-related gastrointestinal (GI) hormone responses to establish the relevance of viscosity of β-glucan in oat bran. Twenty healthy, normal-weight participants (16 female, 4 male, aged 22.6 ± 0.7 y) ingested 2 isocaloric (1250 kJ) 300-mL oat bran beverages with low or high viscosity (carbohydrates, 57.9 g; protein, 7.8 g; fat, 3.3 g; fiber, 10.2 g) after a 12-h fast in randomized order. Viscosity of the low-viscosity oat bran beverage was reduced by β-glucanase treatment. Blood samples were drawn before and 15, 30, 45, 60, 90, 120, and 180 min after beverage consumption. The oat bran beverage with low viscosity induced a greater postprandial increase in satiety (P = 0.048) and plasma glucose (P < 0.001), insulin (P = 0.008), cholecystokinin (P = 0.035), glucagon-like peptide 1 (P = 0.037), and peptide YY (P = 0.051) and a greater decrease in postprandial ghrelin (P = 0.009) than the beverage with high-viscosity oat bran. Gastric emptying as measured by paracetamol absorption was also faster (P = 0.034) after low-viscosity oat bran beverage consumption. In conclusion, viscosity differences in oat β-glucan in a liquid meal with identical chemical composition strongly influenced not only glucose and insulin responses, but also short-term gut hormone responses, implying the importance of food structure in the modulation of postprandial satiety-related physiology.

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DO - 10.3945/jn.108.099945

M3 - Article

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JO - Journal of Nutrition

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SN - 0022-3166

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Juvonen K, Purhonen A-K, Salmenkallio-Marttila M, Lähteenmäki L, Laaksonen D, Herzig K-H et al. Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans. Journal of Nutrition. 2009;139(3):461-466. https://doi.org/10.3945/jn.108.099945