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, M.; Lyly, M.; Liukkonen, K.-H.; Lähteenmäki, L.; Laaksonen, D.E.; Uusitupa, M.I.; Herzig, K.H.; Poutanen, K.S.; Karhunen, L.J.

doi:10.1016/j.numecd.2010.02.002

« PreviousNutrition, Metabolism & Cardiovascular Diseases
Volume 21, Issue 9 , Pages 748-756, September 2011

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
- Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O.Box 1627, FI-70211 Kuopio, Finland
- Corresponding author. Tel.: +358 40 355 2245; fax: +358 17 162 792.
M. Salmenkallio-Marttila
- VTT Technical Research Centre of Finland, Espoo 02044, Finland
M. Lyly
- VTT Technical Research Centre of Finland, Espoo 02044, Finland
K.-H. Liukkonen
- VTT Technical Research Centre of Finland, Espoo 02044, Finland
L. Lähteenmäki
- VTT Technical Research Centre of Finland, Espoo 02044, Finland
D.E. Laaksonen
- Department of Medicine, Kuopio University Hospital, Kuopio 70211, Finland
- Institute of Biomedicine, Physiology, University of Eastern Finland, Kuopio 70211, Finland
M.I. Uusitupa
- Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O.Box 1627, FI-70211 Kuopio, Finland
K.H. Herzig
- Institute of Biomedicine, Division of Physiology and Biocenter of Oulu, Oulu University, Oulu 90014, Finland
- Department of Psychiatry, Kuopio University Hospital, Kuopio 70211, Finland
K.S. Poutanen
- Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O.Box 1627, FI-70211 Kuopio, Finland
- VTT Technical Research Centre of Finland, Espoo 02044, Finland
L.J. Karhunen
- Food and Health Research Centre, Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O.Box 1627, FI-70211 Kuopio, Finland

Received 25 August 2009; received in revised form 13 January 2010; accepted 1 February 2010. published online 07 June 2010.

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.

Keywords: Oat bran, Wheat bran, Viscosity, Postprandial, Appetite, Gastrointestinal peptides

Abbreviations: AUC, Area under the curve, DF, Dietary fibre, GE, Gastric emptying, GI, Gastrointestinal, PYY, Peptide YY, VAS, Visual analogue scale