Influence of 8-week daily consumption of a new product combining green coffee hydroxycinnamates and beta-glucans on polyphenol bioavailability in subjects with overweight and obesity

Nutraceuticals based on plant extracts rich in polyphenols, as well as dietary fibres, are new strategies to fight overweight/obesity and associated diseases. However, to understand the potential effects of polyphenols...

A Mix of Dietary Fibres Changes Interorgan Nutrients Exchanges and Muscle-Adipose Energy Handling in Overfed Mini-Pigs

This study evaluates the capacity of a bread enriched with fermentable dietary fibres to modulate the metabolism and nutrients handling between tissues, gut and peripheral, in a context of overfeeding. Net fluxes of glucose, lactate, urea, short chain fatty acids (SCFA), and amino acids were recorded in control and overfed female mini-pigs supplemented or not with fibre-enriched bread. SCFA in fecal water and gene expressions, but not protein levels or metabolic fluxes, were measured in muscle, adipose tissue, and intestine. Fibre supplementation increased the potential for fatty acid oxidation and mitochondrial activity in muscle (acox, ucp2, sdha and cpt1-m, p < 0.05) as well as main regulatory transcription factors of metabolic activity such as pparα, pgc-1α and nrf2. All these features were associated with a reduced muscle fibre cross sectional area, resembling to controls (i.e., lean phenotype). SCFA may be direct inducers of these cross-talk alterations, as their feces content (+52%, p = 0.05) was increased in fibre-supplemented mini-pigs. The SCFA effects could be mediated at the gut level by an increased production of incretins (increased gcg mRNA, p < 0.05) and an up-regulation of SCFA receptors (increased gpr41 mRNA, p < 0.01). Hence, consumption of supplemented bread with fermentable fibres can be an appropriate strategy to activate muscle energy catabolism and limit the establishment of an obese phenotype.

Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial

Background: To date, several researchers have investigated the association between dietary fibre consumption and satiety. However, there is no study that includes both inulin and β-glucan to compare energy intake (EI) and satiety ratings. Aim: The current study investigated the effects of two dietary fibres, β-glucan and inulin, on satiety and food intake. Methods: The study was carried out among 24 woman over 18 years of age. The dietary fibres β-glucan (6 g/day) or inulin (6 g/day) were consumed by participants for five weeks. On the first and fifth week visits, the participants consumed a standard breakfast followed by an ad libitum test meal. Appetite was assessed using visual analogue scales (VAS) before and after breakfast. EI was measured at the test meal using plate waste. Results: Both dietary fibres significantly reduced the VAS scores of hunger, prospective food consumption and desire to eat, and increased satiety compared with the control group. However, the area under curve data for the VAS scores did not exhibit a significant difference. Significant reductions in EI and anthropometric values between the first and fifth week measures were observed in both dietary fibre groups. Statistically significant changes occurred in the body weight [-1.25 (1.27) kg], body mass index [-0.41 (0.42) kg/m2], waist circumference [-1.25 (1.04) cm] and waist/hip ratio [-0.01(0.01)] in the β-glucan group, whereas a statistically significant change occurred in body fat percentage in the inulin group [-2.16% (7.49)]. Conclusions: Overall, these findings demonstrate that the participants consuming β-glucan over the course of the five weeks had less EI, felt less hunger and had more satiety.

DIET INFLUENCES THE GUT MICROBIOTA: A MINIREVIEW

The human gut ecosystem is dynamic in nature which harbors trillions of microorganisms. These microorganisms constituting the gut microbiota are highly diverse and abundant having multiple implications on wellbeing and health of a person. There is a complex interaction between diet and microorganisms which can lead to beneficial or detrimental outcomes to host health. Each individual harbors specific and diverse microbiota depending upon his diet intake, genetic makeup, medication, metabolic regulations, external environment and his way of living the life. Among all these factors, diet plays a major role in deciding and influencing the microbiota of any person. The effects of diet on the gut microbiota are mostly temporary in nature. The microbiota of a person can be modulated by consumption of dietary fibres and prebiotics. This review focuses on the role of diet in influencing the gut microbiota of varied populations in different regions of the world.