Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality
| Autor: | Peter B. Jones, Catherine K Y Chan, Bharathi Raja Ramadoss, Mehmet C Tulbek, Hrvoje Fabek, Rebecca C. Mollard, Diana Sánchez-Hernández, Ravindra N. Chibbar, Manu P. Gangola, G. Harvey Anderson |
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| Rok vydání: | 2019 |
| Předmět: |
Adult
Blood Glucose Male 0301 basic medicine Taste Starch media_common.quotation_subject medicine.medical_treatment Flour Drinking Appetite Satiation Young Adult 03 medical and health sciences chemistry.chemical_compound Glucagon-Like Peptide 1 medicine Humans Insulin Ingestion Food science media_common Meal 030109 nutrition & dietetics C-Peptide Chemistry fungi digestive oral and skin physiology food and beverages Dipeptides Feeding Behavior General Medicine Glucagon-like peptide-1 Vicia faba 030104 developmental biology Postprandial Dietary Proteins Food Science |
| Zdroj: | Food & Function. 10:7476-7488 |
| ISSN: | 2042-650X 2042-6496 |
| Popis: | The hypothesis that adding faba bean (FB) flour and its macronutrient concentrated flours to pasta reduces postprandial glycaemia and increases satiety was tested in 54 young adult males. Each consumed a serving of pasta made from durum wheat semolina (DWS) alone, or DWS flour with 25% of flours from whole FB (FBF), starch concentrate (FBS), protein concentrate (FBPC), or protein isolate (FBPI). Post-consumption measurements included postprandial blood glucose, insulin, C-peptide, GLP-1 and PYY, and subjective appetite, over 120 min. Second meal effects of treatments were assessed after participants consumed either an ad libitum or fixed size meal (12 kcal kg-1) at a pizza meal at 120 min. Additions of FB flours from FBPC and FBPI reduced postprandial glycaemia and appetite, increased protein content and quality of the pastas and PYY and C-peptide responses, but had no effect on plasma insulin or GLP-1. In conclusion, DWS pastas with added faba bean protein flour reduce postprandial BG and appetite and have higher nutritional quality. The clinical trial registry number is NCT02658591 . |
| Databáze: | OpenAIRE |
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