Open AccessEffects of a Brown Beans Evening Meal on Metabolic Risk Markers and Appetite Regulating Hormones at a Subsequent Standardized Breakfast: A Randomized Cross-Over Study
Author(s) -
Anne Nilsson,
Elin Johansson,
Linda M. N. K. Ekström,
Inger Björck
Publication year - 2013
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0059985
Subject(s) - appetite , ghrelin , peptide yy , crossover study , medicine , endocrinology , evening , insulin , meal , prebiotic , hormone , food science , biology , physics , receptor , alternative medicine , pathology , neuropeptide y receptor , neuropeptide , astronomy , placebo
Background Dietary prevention strategies are increasingly recognized as essential to combat the current epidemic of obesity and related metabolic disorders. The purpose of the present study was to evaluate the potential prebiotic effects of indigestible carbohydrates in Swedish brown beans ( Phaseolus vulgaris var. nanus) in relation to cardiometabolic risk markers and appetite regulating hormones. Methods Brown beans, or white wheat bread (WWB, reference product) were provided as evening meals to 16 healthy young adults in a randomised crossover design. Glucose, insulin, appetite regulatory hormones, GLP-1, GLP-2, appetite sensations, and markers of inflammation were measured at a following standardised breakfast, that is at 11 to 14 h post the evening meals. Additionally, colonic fermentation activity was estimated from measurement of plasma short chain fatty acids (SCFA, including also branched chain fatty acids) and breath hydrogen (H 2 ) excretion. Results An evening meal of brown beans, in comparison with WWB, lowered blood glucose (−15%, p<0.01)- and insulin (−16%, p<0.05) responses, increased satiety hormones (PYY 51%, p<0.001), suppressed hunger hormones (ghrelin −14%, p <0.05), and hunger sensations (−15%, p = 0.05), increased GLP-2 concentrations (8.4%, p <0.05) and suppressed inflammatory markers (IL-6 −35%, and IL-18 −8.3%, p <0.05) at a subsequent standardised breakfast. Breath H 2 (141%, p <0.01), propionate (16%, p <0.05), and isobutyrate (18%, P<0.001) were significantly increased after brown beans compared to after WWB, indicating a higher colonic fermentative activity after brown beans. Conclusions An evening meal with brown beans beneficially affected important measures of cardiometabolic risk and appetite regulatory hormones, within a time frame of 11–14 h, in comparison to a WWB evening meal. Concentrations of plasma SCFA and H 2 were increased, indicating involvement of colonic fermentation. Indigestible colonic substrates from brown beans may provide a preventive tool in relation to obesity and the metabolic syndrome. Trial Registration ClinicalTrials.gov NCT01706042