Effects of fortifying a meal with oyster mushroom powder on subsequent ad libitum energy intake, gastric emptying, selected gastrointestinal hormones and appetite sensations in adults with overweight/obesity: A double-blind randomized controlled crossover trial

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

Journal of Functional Foods Pub Date : 2025-05-20 DOI:10.1016/j.jff.2025.106907

Jana Johnen , Lisa Dicks , Dominik J. Kaczmarek , Nils B. Kroemer , Leonie Weinhold , Sabine Ellinger

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Abstract

This study aimed to investigate the effect of fortifying a meal with β-glucan-rich oyster mushroom (Pleurotus ostreatus [P.o.]) powder on subsequent ad libitum energy intake and potential mechanisms modulating food intake. In a double-blind randomized, crossover trial, 36 adults consumed a meal enriched with 20 g P.o. powder (EN) or not (control, CON). Before and within 240 min afterward, gastric emptying, biochemical parameters (peptide YY, cholecystokinin, short-chain fatty acids) and appetite sensations were determined. Ad libitum energy intake was assessed after 240 min (second meal test). Gastric emptying was delayed after EN vs. CON (lag-time: P = 0.028; half-emptying time: P < 0.001). For biochemical parameters, appetite sensations and subsequent ad libitum energy intake, no treatment effect was detectable (all P ≥ 0.05). Meal fortification with 20 g P.o. powder delays gastric emptying but an effect on ad libitum energy intake could not be detected under the experimental conditions applied.

Trial Registration

Registration at the German Clinical Trials Register; DRKS-ID: DRKS00031958; registration date: 25/05/2023. https://drks.de/search/en/trial/DRKS00031958

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添加平菇粉对超重/肥胖成人随后随意能量摄入、胃排空、选定胃肠激素和食欲感觉的影响：一项双盲随机对照交叉试验

本研究旨在探讨富β-葡聚糖平菇（Pleurotus ostreatus [P.o.]）粉强化饲粮对随后随意能量摄入的影响及调节食物摄入的潜在机制。在一项双盲随机交叉试验中，36名成年人食用了富含20克P.o.粉（EN）或不含有P.o.粉（对照组，CON）的膳食。测定胃排空、生化指标（肽YY、胆囊收缩素、短链脂肪酸）及食欲。240 min后评估自由能量摄入（第二餐试验）。与对照组相比，EN组胃排空延迟(滞后时间：P = 0.028；半空时间：P <；0.001)。在生化指标、食欲感觉和随后的随意能量摄入方面，未见治疗效果（均P≥0.05）。在本试验条件下，饲粮中添加20 g牛油粉可延缓胃排空，但对自由能量摄入无明显影响。试验注册：在德国临床试验注册中心注册；DRKS-ID: DRKS00031958;报名日期：2023年5月25日。https://drks.de/search/en/trial/DRKS00031958

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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.