Effect of whole meal yeast-leavened, sourdough-leavened and yeast-sourdough-leavened bread consumption on appetite, energy intake, and postprandial metabolic responses: A randomized, blinded, cross-over study.
Georgia Chatonidi, Riet Rosseel, Boushra Dalile, Dina Satriawan, Greet Vandermeulen, Bram Van Holm, Luke Comer, Piet Maes, Nadia Everaert, Christophe M Courtin, Kristin Verbeke
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引用次数: 0
Abstract
Bread is a major source of carbohydrates in Europe, and whole meal varieties may offer better metabolic responses and increased satiety than white bread. We compared the effects of three types of whole meal bread: whole meal yeast bread (WYB), whole meal sourdough bread (WSB), and whole meal sourdough and yeast bread (WSYB), on appetite regulation and metabolic outcomes in healthy subjects. The sourdough contained Fructilactobacillus sanfranciscensis and Maudiozyma humilis, and the process time depended on the leavening agent. In this double-blind, randomized crossover trial, 44 participants (25 ± 4 years, BMI: 22 ± 2 kg/m2) consumed 180g/day of each bread type for two weeks, separated by a 2-week washout period. Habitual food intake was reported and a fecal sample was collected for microbiota analysis. During a study visit on the final day of each intervention period, participants consumed 100 g of the test bread for breakfast. Oral processing, gastric emptying, and postprandial glucose, C-peptide, appetite and hormonal responses were measured. The primary outcome was ad-libitum energy intake at the subsequent lunch. Ad-libitum energy intake at lunch did not differ after consumption of the test breads. WYB and WSYB were consumed more slowly than WSB and led to slightly higher satiety (p < 0.05). Compared to the other breads, WSYB led to higher C-peptide levels, WYB resulted in greater PYY responses, and both WSB and WYB stimulated higher GLP-1 release (p < 0.05). In contrast, gastric emptying, glucose responses, ad-libitum energy intake, habitual energy intake, cholesterol, or gut microbiota composition did not differ between breads (p > 0.05). Despite the small metabolic differences, our findings suggest that whole meal bread with baker's yeast and/or sourdough had similar effects on appetite regulation.
期刊介绍：
Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.
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