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Role of viscosity and fermentability of dietary fibers on satiety‐related hormones in rats
Author(s) -
Schroeder Natalia,
Gallaher Daniel D,
Marquart Len
Publication year - 2009
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.23.1_supplement.101.5
Subject(s) - ghrelin , chemistry , viscosity , food science , hormone , endocrinology , medicine , fiber , leptin , biochemistry , biology , materials science , obesity , organic chemistry , composite material
The objective of this study was to determine the effect of two dietary fiber characteristics ‐small intestinal contents viscosity and large intestinal fermentability ‐on satiety‐related hormones in rats. Diets contained fiber sources that were either not viscous, somewhat viscous, or highly viscous, and either highly fermentable or non‐fermentable, in a 2 X 3 factorial design. The dietary fiber content was 8% (w/w). Blood was drawn in the fasting state after 35 days. At 42 days, rats were food‐deprived for 15 hours then fed 4 g of their respective diets. Two h later, plasma and small intestinal contents were collected. In the fed state, rats fed non‐fermentable fibers had significantly greater plasma GLP‐1 concentration than fermentable fibers. In the fasted state, among non‐fermentable fibers, viscosity had no effect on GLP‐1 concentration. However, among fermentable fibers, greater viscosity reduced GLP‐1 concentration. In the fed state, rats fed fermentable fibers had a significantly greater plasma ghrelin concentration than non‐fermentable fibers. In the fasted state, ghrelin concentration was influenced by a complex interaction between viscosity and fermentability. Plasma leptin was unaffected by either viscosity or fermentability. In conclusion, fiber fermentability alters short‐acting satiety‐related hormones such that non‐fermentable fibers may increase satiety. (Support by GTC Nutrition) Grant Funding Source Industry