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International Journal of Food Sciences and Nutrition

ISSN: 0963-7486 (Print) 1465-3478 (Online) Journal homepage: http://www.tandfonline.com/loi/iijf20

Acute effects of different dietary polysaccharides added in milk on food intake, postprandial appetite and glycemic responses in healthy young females Muhammad Umair Arshad, Saima Ishtiaq, Faqir Muhammad Anjum, Farhan Saeed, Shahzad Ali Shahid Chatha & Ali Imran To cite this article: Muhammad Umair Arshad, Saima Ishtiaq, Faqir Muhammad Anjum, Farhan Saeed, Shahzad Ali Shahid Chatha & Ali Imran (2016) Acute effects of different dietary polysaccharides added in milk on food intake, postprandial appetite and glycemic responses in healthy young females, International Journal of Food Sciences and Nutrition, 67:6, 715-722, DOI: 10.1080/09637486.2016.1191446 To link to this article: http://dx.doi.org/10.1080/09637486.2016.1191446

Published online: 29 Jun 2016.

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Date: 29 June 2016, At: 22:27

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2016 VOL. 67, NO. 6, 715–722 http://dx.doi.org/10.1080/09637486.2016.1191446

STUDIES IN HUMANS

Acute effects of different dietary polysaccharides added in milk on food intake, postprandial appetite and glycemic responses in healthy young females Muhammad Umair Arshada,b, Saima Ishtiaqc, Faqir Muhammad Anjuma, Farhan Saeeda, Shahzad Ali Shahid Chathad and Ali Imrana

International Journal of Food Sciences and Nutrition 2016.67:715-722.

a Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan; bDepartment of Nutritional Sciences, University of Toronto, Canada; cDepartment of Home Economics, Government College for Women University, Faisalabad, Pakistan; d Department of Applied Chemistry, Government College University, Faisalabad, Pakistan

ABSTRACT

ARTICLE HISTORY

In the present study we compared the postprandial glycemic and satiety responses of different dietary polysaccharides when added in milk (2% M.F.). The objective of this study was to evaluate different polysaccharides against postprandial glucose, appetite responses and food intake at subsequent meal. In a repeated measures design, 30 females (18–30 years) consumed 250 ml milk 2% M.F. (control), or milk with carrageenan (2.5 g), guar gum (2.5 g) and alginate (2.5 g), followed by an ad libitum pizza meal after 120 min. Alginate and guar gum addition resulted in lower caloric intake at subsequent pizza meal. The post-treatment (0–120 min) glucose and average appetite were suppressed by alginate and guar gum (p < 0.0001), with more pronounced effect of guar gum. However, alginate resulted in lower blood glucose (p < 0.0001) compared with control and carrageenan during post-treatment. Alginate and guar gum added beverages would be beneficial in short-term regulation of postprandial glycemia and satiety.

Received 12 April 2016 Revised 12 May 2016 Accepted 16 May 2016 Published online 29 June 2016

Introduction Obesity and type 2 diabetes (DM2) are growing epidemics around the globe (Flegal et al. 2002). Dietary intervention is found to be the best strategy to combat these epidemics, that has stimulated to explore functional foods and food components, which can control these metabolic morbidities through regulation of body weight, appetite and glucose homeostasis (Fujioka 2002). Food intake is very crucial in maintaining healthy body weight as well glucose homeostasis. The balance between hunger feelings before a consequent meal, is the main determinant of termination of a meal, whereas, feeling of fullness during the meal is considered as satiation (Blundell et al. 2010). There are a number of factors associated with feeling of fullness after food consumption as well as fullness during consequent meal consumption, that includes, gastric sensation to fullness, gastric emptying rate (Janssen et al. 2011) and gastrointestinal hormones, like, active ghrelin, cholecystokinin (CCK), dipeptide peptidase (PYY) and glucagon like peptide-1 (GLP-1), that regulate

CONTACT Muhammad Umair Arshad Pakistan

[email protected]

ß 2016 Informa UK Limited, trading as Taylor & Francis Group

KEYWORDS

Dietary polysaccharides; food intake; milk; postprandial glycemia; satiety

satiety and sensation as well as postprandial glucose concentrations (Naslund et al. 1997) Previous studies have documented that polysaccharides consumption is related to the reduction of postprandial glycemia as well as improvement in satiety responses (Warrand 2006; Vuksan et al. 2009). Recently, addition of gel forming soluble polysaccharides in beverages, like alginate, was documented to reduce glycemic excursions as well as appetite responses before and after a consequent second meal (Jensen et al. 2012), as well as when consumed as capsules for a period of one week (Odunsi et al. 2010). Additionally, studies explained that the addition of pectin and guar to a standard test meal resulted in a reduction in postprandial glycemia. Although mechanism is not clear behind regulation of satiety and postprandial glycemia by polysaccharides, but most probably the viscosity and bulk density induced by polysaccharides is responsible for this action (Ehrlein and Prove 1982; Wood et al. 1994; Juvonen et al. 2009). However, some of previous observations also described that viscosity is not the sole factor involved in this

Institute of Home and Food Sciences, Government College University, Faisalabad,

International Journal of Food Sciences and Nutrition 2016.67:715-722.

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action of polysaccharides, the nature of polysaccharides is very important in the regulation of satiety and postprandial glycemia (Guerin et al. 2001). Although viscous and gel forming polysaccharides are documented to regulate satiety and glycemia. However, none of the studies have reported the comparative effects of different polysaccharides when incorporated into usual beverages on satiety and postprandial glycemia. Therefore, three different polysaccharides i.e. carrageenan, guar gum and alginate that are resistant to digestion, but differ in a number of properties, are used in our study. The objective of present study was to compare the satiating and glycemic potential of these three polysaccharides added into milk beverage randomly consumed by healthy young women. Milk is used as food vehicle due to the reason that it is most consuming beverage among all the population groups.

Materials and methods Subjects In the current study, 30 healthy females (18–30 years) with average body mass index of 19.5–25 kg/m2 were included for dietary intervention. Subjects were recruited through advertisements in Government College for Women University Faisalabad campus notice boards. Females involved in dieting, skipping breakfast, lactose intolerant, diabetic and other metabolic diseases or having milk allergies were excluded from the study. At the time of in person screening at department, females with score of >11 on Eating Habits Questionnaire were considered as following diet restraints (Herman & Polivy 1980). Sample size of 30 was selected keeping in view the previously reported studies who documented that 24 subjects is the minimum sample required to detect any significant effect of pre-meals on glucose, appetite scores and food intake in short-term randomized clinical trials (Odunsi et al. 2010). The study protocol was approved by the University Human Research Ethics Committee and (Protocol No. GCHRE-332415) the same was informed

to subjects before they signed their written consent for the study participation. Study design and treatments The study was conducted following within-subject, randomized, single blinded and repeated measures design. Subjects randomly consumed three treatments and control during four study sessions conducted on weekly basis. There was one week wash out period between each treatment session. Treatments were included: milk 3.25% M.F. (250 ml; Milk Pack, Nestle (pvt.) Limited, Lahore, Pakistan; control), milk 3.25% M.F. (250 ml) with 5 g carrageenan, milk 3.25% M.F. (250 ml) with 5 g guar gum and milk 3.25% M.F. (250 ml) with 5 g sodium alginate. All the treatments were served chilled and iso-volumetric, i.e. 250 ml (commercially available recommended serving size for milk consumption). The treatments were prepared 16 h before the session and stored in refrigerator at 4  C. Nutritional composition of treatments and pizza served as second meal is presented in Table 1. Study protocol We followed the similar study protocol as documented in previous similar studies conducted for short-term effect of different food on postprandial glycemia and satiety (Pai et al. 2005). Subjects observed 12 h fasting before the study session in the morning. Subjects were requested to complete two questionnaires, i.e. last 24 h sleeping habits and activity questionnaires. Those who deviated from the usual eating and activity procedures were rescheduled for next week. Baseline blood glucose (BG) samples were collected through finger prick by lancet device (Accu-Chek) and analyzed for BG concentrations through Blood Glucose meter (Accu-Check Glucometer, Roche Diagnostics). Glucometers were specific for each subject to minimize the intra-subject differences. The subjects with fasting blood glucose level