Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein.

Autor:	Zomeño MD; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain.; Blanquerna School of Health Sciences, Universitat Ramon Llull, 08025 Barcelona, Spain., Malcampo M; Hospital del Mar Research Institute, 08003 Barcelona, Spain., Pérez-Vega KA; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain., Pastor A; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain., López-Roura M; Hospital del Mar Research Institute, 08003 Barcelona, Spain., Arrufat B; Fertinagro Biotech S.L., 44195 Teruel, Spain., Atarés S; Fertinagro Biotech S.L., 44195 Teruel, Spain., Ramos SJ; Naturuel S.L., 44002 Teruel, Spain., Alonso D; Naturuel S.L., 44002 Teruel, Spain., Subirana I; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Blanquerna School of Health Sciences, Universitat Ramon Llull, 08025 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Cardiovascular Diseases (CIBERcv), Instituto de Salud Carlos III, 28029 Madrid, Spain., Muñoz-Aguayo D; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain., Blanchart G; Hospital del Mar Research Institute, 08003 Barcelona, Spain., Gaixas S; Hospital del Mar Research Institute, 08003 Barcelona, Spain., Cabañero M; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Epidemiology and Public Health (CIBEResp), Carlos III Health Institute, 28029 Madrid, Spain., Tello S; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain., Konstantinidou V; DNANUTRICOACH®-Nutrigenetics Center, 16674 Athens, Greece., Hernando-Redondo J; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain., Goday A; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain.; Department of Medicine, Autonomous University of Barcelona, 08193 Barcelona, Spain., Castañer O; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Epidemiology and Public Health (CIBEResp), Carlos III Health Institute, 28029 Madrid, Spain., Schröder H; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Epidemiology and Public Health (CIBEResp), Carlos III Health Institute, 28029 Madrid, Spain., Fitó M; Hospital del Mar Research Institute, 08003 Barcelona, Spain.; Consortium Center for Biomedical Research Network (CIBER), M.P. Pathophysiology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain.
Jazyk:	angličtina
Zdroj:	Nutrients [Nutrients] 2024 Sep 20; Vol. 16 (18). Date of Electronic Publication: 2024 Sep 20.
DOI:	10.3390/nu16183180
Abstrakt:	This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack. Design: Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18-30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat. Methods: General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds. Results: Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increase in glycemia at 30, 60, and 90 min after consuming the hybrid snack compared to the meat-based snack, with no changes in the lipid profile. Regarding the endocannabinoid compounds and related compounds, the compound N-palmitoleoyl ethanolamine in the acylethanolamide group showed higher levels overall following the consumption of the hybrid snack compared to the meat-based snack, particularly at 2 h. Conclusions: The hybrid snack was associated with changes in endocannabinoid-like compounds. Therefore, it may provide a lasting satiating effect, while complementing the protein profile of plant-based foods with the quality of animal protein.
Databáze:	MEDLINE
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