Nicolas Bordenave

Acute Effect of Oatmeal on Subjective Measures of Appetite and Satiety Compared to a Ready-to-Eat Breakfast Cereal: A Randomized Crossover Trial

Objective: The physicochemical properties of soluble oat fiber (β-glucan) affect viscosity-dependent mechanisms that influence satiety. The objective of this study was to compare the satiety impact of oatmeal with the most widely sold ready-to-eat breakfast cereal (RTEC) when either was consumed as a breakfast meal. Methods: Forty-eight healthy individuals ≥18 years of age were enrolled in a randomized crossover trial. Following an overnight fast, subjects consumed either oatmeal or RTEC in random order at least a week apart. The breakfasts were isocaloric and contained 363 kcal (250 kcal cereal, 113 kcal milk). Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. The content and physicochemical properties of oat β-glucan were determined. Appetite and satiety responses were analyzed by area under the curve (AUC). Physicochemical properties were analyzed using t tests. Results: Oatmeal, higher in fiber and protein but lower in sugar than the RTEC, resulted in greater increase in fullness (AUC: p = 0.005 [120 minute: p = 0.0408, 180 minute: p = 0.0061, 240 minute: p = 0.0102]) and greater reduction in hunger (AUC: p = 0.0009 [120 minute: p = 0.0197, 180 minute: p = 0.0003, 240 minute: p = 0.0036]), desire to eat (AUC: p = 0.0002 [120 minute: p = 0.0168, 180 minute: p < 0.0001, 240 minute: p = 0.0022]), and prospective intake (AUC: p = 0.0012 [120 minute: p = 0.0058, 180 minute: p = 0.006, 240 minute: p = 0.0047]) compared to the RTEC. Oatmeal had higher β-glucan content, higher molecular weight (p < 0.0001), higher viscosity (p = 0.025), and larger hydration spheres (p = 0.0012) than the RTEC. Conclusion: Oatmeal improves appetite control and increases satiety. The effects may be attributed to the viscosity and hydration properties of its β-glucan content.

Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods.

Astringency is a component of the overall flavor experienced when consuming polyphenol rich foods and beverages such as tea, wine, cocoa and select fruits. Following consumption, the astringent sensation results from the well documented ability of polyphenols to bind to salivary proline rich proteins (PRP) and facilitate their precipitation in the oral cavity. In a similar fashion, polyphenols are also known to non-specifically bind food and other biological proteins. While much is known regarding the polyphenol-protein interactions leading to astringency, significantly less information is available regarding the impact of these polyphenol-protein interactions with food or other biological proteins on relevant physiological outcomes. This paper focuses on the interactions between flavan-3-ols, one of the most abundant dietary polyphenol forms, with proteins in food, salivary PRP and other physiological proteins. The physiological implications of these interactions in food and through the gut will be discussed in relation to manipulation of flavan-3-ol bioavailability, metabolism and biological activities including inhibition of digestive enzymes in the gut.

Modification of curcumin with polyethylene glycol enhances the delivery of curcumin in preadipocytes and its antiadipogenic property.

Conjugation of curcumin (CCM) by polyethylene glycol (PEG) has been previously developed to improve water solubility of the natural form of CCM and its antiproliferative role in some human cancer cell lines. This study examined the cellular uptake kinetics of the natural form of CCM and CCM-PEG. Their cytotoxic effect in proliferating preadipocytes and antiadipogenic property in differentiating preadipocytes had also been investigated. CCM and CCM-PEG were found to be differently absorbed in 3T3-L1 preadipocytes and adipocytes with a limited amount of CCM-PEG absorption in the cell. The improved water solubility of CCM-PEG was correlated with increased cellular retention of CCM in 3T3-L1 cells, particularly in preadipocytes. Consequently, CCM-PEG treatment sensitized proliferating preadipocytes to CCM-induced cell toxicity. Furthermore, incubation of differentiating 3T3-L1 cells with CCM-PEG resulted in improvement of the inhibitory role of CCM in adipocyte differentiation with no toxic effect. These results suggest that pegylation-improved water solubility and cellular retention of CCM may be uniquely useful for improving the delivery of CCM in preadipocytes and its antiadipogenic ability.

Influence of glucan structure on the swelling and leaching properties of starch microparticles.

Microparticles were made by a water-in-oil emulsion technique from acid-hydrolyzed and debranched normal, waxy and high-amylose corn starches. The starches prepared had a weight-average molecular weight (Mw) ranging 3.6 × 10(7)-2.5 × 10(4), a polydispersity ranging 1.16-9.16, an apparent amylose content ranging 2.84-100%. These microparticles exhibited crystallinity ranging 4.41-22.84%, swelling power ranging 2.45-7.84 and percentage of leaching ranging 1.72-74.91%. Swelling power in water (R(2)=0.86) and percentage of leaching in water (R(2)=0.89) were modeled by a response surface method, using the following parameters: Mw, polydispersity, apparent amylose content and crystallinity of starch in microparticles. Overall, this study showed the key parameters for controlling the behavior of starch microparticles were related to the cohesiveness of the three-dimensional network, particularly through the retrogradation of starch polymers, the formation of crystallites and junctions zones. Such microparticles could be used for designing economical and biocompatible delivery systems of compounds for food, drug, or other applications.

Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial

Background: Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and food intake. Methods: Forty-eight healthy individuals, 18 years of age or older, were enrolled in a randomized, crossover trial. Subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. Lunch was served 4 hours after breakfast. The physicochemical properties of oat soluble fiber (β-glucan) were determined. Appetite and satiety responses were analyzed by area under the curve. Food intake and β-glucan properties were analyzed using t tests. Results: Oatmeal increased fullness (p = 0.001) and reduced hunger (p = 0.005), desire to eat (p = 0.001), and prospective intake (p = 0.006) more than the RTEC. Energy intake at lunch was lower after eating oatmeal compared to the RTEC (p = 0.012). Oatmeal had higher viscosity (p = 0.03), β-glucan content, molecular weight (p < 0.001), and radius of gyration (p < 0.001) than the RTEC. Conclusions: Oatmeal suppresses appetite, increases satiety, and reduces energy intake compared to the RTEC. The physicochemical properties of β-glucan and sufficient hydration of oats are important factors affecting satiety and subsequent energy intake.

Toward a more standardised and accurate evaluation of glycemic response to foods: recommendations for portion size calculation.

This study aimed at evaluating the adequacy of calculation methods for portions to be provided to subjects in clinical trials evaluating glycemic response to foods. Portion sizes were calculated for 140 food samples, based on Nutrition Facts labels (current practice) and actual available carbohydrate content (current recommendation), and compared against the amount of monosaccharides yielded by the digestive breakdown of their actual available carbohydrate content (basis for glycemic response to food). The current practice can result in significant under- or over-feeding of carbohydrates in 10% of tested cases, as compared to the targeted reference dosage. The method currently recommended can result in significantly inadequate yields of monosaccharides in 24% of tested cases. The current and recommended calculation methods do not seem adequate for a standardised evaluation of glycemic response to foods. It is thus recommended to account for the amount of absorbable monosaccharides of foods for portion size calculation.

In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation

The purpose of this inter-laboratory study was to test the repeatability and reproducibility of an in vitro method aimed at analyzing the physicochemical properties under physiological conditions of β-glucans from foods. After evaluating β-glucans molar mass and quantification methods using five β-glucan controls, four laboratories ran six oat-based products through in vitro digestion, measured β-glucans solubility and viscosity and molar mass of solubilized β-glucans. The determination of the molar mass of β-glucan controls, their viscosity in solution and β-glucans content in food samples exhibited relative standard reproducibility of 20.9-40.9%, 10.2-40.9% and 2.3-14.8%, respectively. After in vitro digestion, relative standard reproducibility ranged 12.1-60.0%, 12.2-64.3% and 9.7-36.3% for molar mass of extracted β-glucans, their viscosity and their solubility, respectively. Although the characterization methods were satisfactory within the limits of current technology, the in vitro extraction contributed significantly to the uncertainty of final characterization.