Effects of neoagarooligosaccharides on body fat and bowel movement indicators in overweight or obese adults: A randomized, double-blind, placebo-controlled trial

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-09-13 DOI:10.1016/j.jff.2024.106442

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Abstract

The prevalence of obesity is increasing globally, and dietary fiber supplementation can aid in its treatment. This 12-week randomized, double-blind, placebo-controlled trial examined the effect of Dyne-neoagarooligosaccharides (Dyne-NAOs), hydrolyzed from agar via β-agarase DagA, in overweight or obese adults. Eighty participants were randomly assigned using block randomization (1:1, block size 4) to receive either 15 g of Dyne-NAOs daily or a placebo (maltodextrin). After the intervention, body fat mass (−1.07 kg vs. −0.05 kg; p = 0.015) and body fat percentage (−1.04 % vs. −0.08 %; p = 0.018) were significantly lower in the NAO group than in the placebo group. The Constipation Scoring System (−1.42 vs. −0.06; p = 0.010) and Patient Assessment of Constipation-Symptoms (−3.28 vs. −0.42; p = 0.021), used to assess changes in bowel movements, also showed significant between-group differences. These findings suggest that Dyne-NAOs could be a promising anti-obesity dietary fiber supplement.

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新戊二糖对超重或肥胖成年人体内脂肪和排便指标的影响：随机、双盲、安慰剂对照试验

肥胖症的发病率在全球范围内呈上升趋势，而补充膳食纤维有助于治疗肥胖症。这项为期 12 周的随机、双盲、安慰剂对照试验研究了通过 β-agarase DagA 从琼脂中水解出的 Dyne-neoagarooligosaccharides（Dyne-NAOs）对超重或肥胖成年人的作用。八十名参与者采用区组随机分配法（1:1，区组大小为 4）被随机分配到每天摄入 15 克 Dyne-NAOs 或安慰剂（麦芽糊精）。干预后，NAO组的体脂质量（-1.07 kg vs. -0.05 kg; p = 0.015）和体脂百分比（-1.04 % vs. -0.08 %; p = 0.018）明显低于安慰剂组。用于评估排便变化的便秘评分系统（-1.42 vs. -0.06；p = 0.010）和患者便秘症状评估（-3.28 vs. -0.42；p = 0.021）也显示出明显的组间差异。这些研究结果表明，Dyne-NAOs 是一种很有前景的抗肥胖膳食纤维补充剂。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.