title: Impact of a resistant dextrin with a prolonged oxidation pattern on day-long ghrelin profile.
abstract: OBJECTIVE
  The effects of a new resistant dextrin ingested at breakfast on day-long metabolic parameters and ghrelin profile at subsequent lunch were investigated.
  
  
  METHODS
  In this randomized, single-blinded, crossover study, 12 healthy men ingested a standardized breakfast with 50 g of NUTRIOSE 10, a resistant dextrin (RD), or of maltodextrin (Malto) and a standardized lunch 5 hours later. Both products (RD and Malto) were derived from corn naturally rich in (13)C to follow their metabolic fate (by using stable isotope analysis). Oxidation and fermentation patterns were assessed by simultaneous (13)CO(2)/H(2) breath testing. The appearance of exogenous (13)C-glucose in plasma, glycemia, insulinemia, nonesterified fatty acids (NEFAs), and ghrelin concentrations were measured for 10 hours following breakfast ingestion.
  
  
  RESULTS
  With RD, H(2) excretion (fermentation) was significantly enhanced compared with Malto, whereas the appearance of (13)CO(2) (oxidation) was significantly prolonged (p < 0.0001). Following breakfast, ghrelin secretion was significantly less inhibited and NEFA concentration was higher with RD (p < 0.05), but unexpectedly, both remained lower after lunch and up to T600 minutes. According to the reduced bioavailability of RD compared with Malto, the appearance of (13)C-glucose in plasma (p < 0.0001) and glycemic and insulinemic responses to breakfast (p < 0.05) were significantly reduced.
  
  
  CONCLUSIONS
  Ingestion of this new resistant dextrin at breakfast decreased ghrelin concentrations in response to the subsequent lunch, even if the caloric load ingested at breakfast was lower. This effect may be linked to the prolonged fermentation/oxidation pattern seen in the late postprandial phase (up to 10 hours after ingestion at breakfast), and thus prolonged energy release with the resistant dextrin.
authors.affiliation: Centre de Recherche en Nutrition Humaine Rhˆone-Alpes, Pierre-Be´nite, Universite´ de Lyon, Lyon, France.
authors.forename: Julie-Anne
authors.initials: JA
authors.lastname: Nazare
authors.forename: Valérie
authors.initials: V
authors.lastname: Sauvinet
authors.forename: Sylvie
authors.initials: S
authors.lastname: Normand
authors.forename: Laetitia
authors.initials: L
authors.lastname: Guérin-Deremaux
authors.forename: Laure
authors.initials: L
authors.lastname: Gabert
authors.forename: Michel
authors.initials: M
authors.lastname: Désage
authors.forename: Daniel
authors.initials: D
authors.lastname: Wils
authors.forename: Martine
authors.initials: M
authors.lastname: Laville
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D001944:Breath Tests; D002245:Carbon Dioxide / Q000378:metabolism; D002247:Carbon Isotopes; D018592:Cross-Over Studies; D003912:Dextrins / Q000378:metabolism / Q000494:pharmacology*; D004040:Dietary Carbohydrates / Q000378:metabolism*; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005285:Fermentation; D054439:Ghrelin / Q000378:metabolism*; D006801:Humans; D006859:Hydrogen / Q000378:metabolism; D007328:Insulin / Q000378:metabolism*; D000078790:Insulin Secretion; D008297:Male; D010084:Oxidation-Reduction; D011134:Polysaccharides / Q000494:pharmacology; D016037:Single-Blind Method; D013194:Staining and Labeling; D003313:Zea mays / Q000737:chemistry
chemical_list: D001786:Blood Glucose; D002247:Carbon Isotopes; D003912:Dextrins; D004040:Dietary Carbohydrates; D005230:Fatty Acids, Nonesterified; D054439:Ghrelin; D007328:Insulin; D011134:Polysaccharides; D002245:Carbon Dioxide; C008315:maltodextrin; D006859:Hydrogen