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Diet‐induced thermogenesis and post‐prandial substrate oxidation after soybean ingestion
Author(s) -
Sakurai Masao,
Iwashita Soh,
Suyama Toru,
Hayase Hideki,
Morimoto Taketoshi,
Hamada Koichiro
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.892.8
Subject(s) - soy protein , soybean meal , meal , carbohydrate , triglyceride , chemistry , lipid oxidation , ingestion , food science , endocrinology , medicine , cholesterol , biochemistry , raw material , organic chemistry , antioxidant
Diet‐induced thermogenesis (DIT) is higher in protein than in fat or carbohydrate. However, higher protein intake in a mixed meal does not always result in higher DIT. In addition, the relation between the type of protein consumption and DIT is not clear. Therefore, we investigated DIT of soybean, which is rich in protein. Ten healthy male volunteers (29.2 yrs, BMI=23.7) participated in both soybean (Soy) and Wheat trials in blinded random order with at least one week of wash out period. Soy and Wheat were baked before serving. After an overnight fasting (>12 hrs), subjects ate test meal (29.3 KJ/kg) at 0900. Expired gas and blood samples were collected every hour from 0800 until 1500, and DIT, substrate oxidation, glucose, insulin and lipid profiles in the blood were determined. DIT was significantly higher in Soy than in Wheat (P<0.05). AUC in fat oxidation (OX) was higher and that in carbohydrate OX was lower in Soy (P<0.05). AUCs in plasma glucose and serum insulin level were remarkably lower in Soy than in Wheat (P<0.05). Serum free fatty acids and triglyceride were higher in Soy than in Wheat (P<0.05). These data suggested that soybean has a potential for enhancing DIT and post‐prandial fat oxidation. Soybean is expected to be an anti‐obesity food.