Veronika Somoza

In Vitro Assessment of the Satiety Effect of Non-Added Sugar Biscuit Containing Stevia, Coffee Fibre and Fructooligosaccharides

This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. This biscuit presented a significantly (p < 0.05) lower glycaemic sugar content (60.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid/g) than a sucrose-containing biscuit (SCB). The CFB significantly reduced (p < 0.05) α-glucosidase activity (IC50 = 3.3 mg/ml) compared to the SCB (IC50 = 6.2 mg/ml). Serotonin and glucagon-like peptide-1 (GLP-1) release by differentiated Caco-2 and HuTu-80 cells, respectively, were stimulated by the CFB (354.7 ± 42.7% and 277.9 ± 14.1%) to the same order of magnitude as those of the SCB. In conclusion, the CFB was demonstrated to reduce simple sugar bioaccessibility and to improve satiety.