title: Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study.
abstract: Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin:gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts. A standardised lunch and an ad libitum dinner were served 4 and 8 h later, respectively. Appetite, breath hydrogen and methane, glucose, insulin and glucagon-like peptide-1 (GLP-1) responses were measured over 8 h. Twenty-one healthy men and women, aged 23-60 years, with BMI of 21-33 kg/m2 participated in this study. Before lunch, the 55-g rye porridges lowered hunger by 20 % and desire to eat by 22 % and increased fullness by 29 % compared with wheat bread (P<0·05). Breath hydrogen increased proportionally to dietary fibre content (P<0·05). Plasma glucose after lunch was 6 % lower after the 55-g rye porridges compared with wheat bread (P<0·05) and correlated to breath hydrogen (P<0·001). No differences were observed in ad libitum food intake, insulin or GLP-1. We conclude that no further increase in satiety was observed when replacing part of the rye with inulin and gluten compared with plain rye porridges.
authors.affiliation: 1Department of Food Science,Swedish University of Agricultural Sciences,PO Box 7051,SE-750 07 Uppsala,Sweden.
authors.forename: Isabella
authors.initials: I
authors.lastname: Lee
authors.affiliation: 1Department of Food Science,Swedish University of Agricultural Sciences,PO Box 7051,SE-750 07 Uppsala,Sweden.
authors.forename: Lin
authors.initials: L
authors.lastname: Shi
authors.affiliation: 2Department of Medical Sciences,Gastroenterology and Hepatology,Uppsala University,SE-751 85 Uppsala,Sweden.
authors.forename: Dominic-Luc
authors.initials: DL
authors.lastname: Webb
authors.affiliation: 2Department of Medical Sciences,Gastroenterology and Hepatology,Uppsala University,SE-751 85 Uppsala,Sweden.
authors.forename: Per M
authors.identifier: http://orcid.org/0000-0001-8428-0772
authors.initials: PM
authors.lastname: Hellström
authors.affiliation: 3Department of Public Health and Caring Sciences,Clinical Nutrition and Metabolism,Uppsala University,SE-751 85 Uppsala,Sweden.
authors.forename: Ulf
authors.initials: U
authors.lastname: Risérus
authors.affiliation: 1Department of Food Science,Swedish University of Agricultural Sciences,PO Box 7051,SE-750 07 Uppsala,Sweden.
authors.forename: Rikard
authors.initials: R
authors.lastname: Landberg
mesh_terms: D000328:Adult; D001069:Appetite Regulation; D015415:Biomarkers / Q000032:analysis / Q000097:blood; D062408:Breakfast; D018592:Cross-Over Studies; D002149:Energy Intake; D005260:Female; D005285:Fermentation; D000069196:Gastrointestinal Microbiome; D005983:Glutens / Q000008:administration & dosage* / Q000378:metabolism; D006801:Humans; D006943:Hyperglycemia / Q000097:blood / Q000517:prevention & control; D006946:Hyperinsulinism / Q000097:blood / Q000517:prevention & control; D007444:Inulin / Q000008:administration & dosage* / Q000378:metabolism; D008297:Male; D008875:Middle Aged; D019518:Postprandial Period; D012434:Secale / Q000737:chemistry*; D016037:Single-Blind Method; D013548:Sweden; D014908:Triticum / Q000737:chemistry; D000067348:Whole Grains / Q000737:chemistry*; D055815:Young Adult
chemical_list: D015415:Biomarkers; D005983:Glutens; D007444:Inulin
keywords:  GLP-1 glucagon-like peptide-1;  RP40 40-g rye porridge;  RP55 55-g rye porridge;  RPHG 40-g rye porridge with inulin:wheat gluten 3:9 g;  RPHI 40-g rye porridge with inulin:wheat gluten 9:3 g;  RPIG 40-g rye porridge with inulin:wheat gluten 6:6 g;  WB refined wheat bread; Gluten; Inulin; Metabolic responses; Rye; Satiety