Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin

MORRIS, Cecile, LYNN, Anthony, NEVEUX, Clemence, HALL, Anna and MORRIS, Gordon A (2015). Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin. Food & Function, 6 (6), 2561-2567.

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Official URL: http://pubs.rsc.org/en/content/articlehtml/2015/FO...
Link to published version:: https://doi.org/10.1039/c5fo00477b
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    Abstract

    Recently, there has been considerable interest in the satiety inducing properties of inulin type fructans (ITF) as a tool for weight management. As a staple food, breads provide an excellent vehicle for ITF supplementation however the integrity of the ITF chains and properties upon bread making need to be assessed. Breads enriched with 12% fructooligosaccharides (FOS) and 12% inulin were baked and the degree of polymerisation of fructans extracted from the breads were compared to those of pure compounds. An acute feeding study with a single blind cross-over design was conducted with 11 participants to investigate the effect of ITF enriched breads on breath hydrogen, self-reported satiety levels, active ghrelin, total PYY and energy intake. Size exclusion chromatography indicated that little or no depolymerisation of inulin occurred during bread making, however, there was evidence of modest FOS depolymerisation. Additionally, ITF enriched breads resulted in increased concentrations of exhaled hydrogen although statistical significance was reached only for the inulin enriched bread (p=0.001). There were no significant differences between bread types in reported satiety (p=0.129), plasma active ghrelin (p=0.684), plasma PYY (p=0.793) and energy intake (p=0.240). These preliminary results indicate that inulin enriched bread may be a suitable staple food to increase ITF intake. Longer intervention trials are required to assess the impact of inulin enriched breads on energy intake and body weight.

    Item Type: Article
    Research Institute, Centre or Group - Does NOT include content added after October 2018: Centre for Food Innovation
    Departments - Does NOT include content added after October 2018: Sheffield Business School > Department of Service Sector Management
    Identification Number: https://doi.org/10.1039/c5fo00477b
    Page Range: 2561-2567
    Depositing User: Cecile Morris
    Date Deposited: 29 Jun 2015 10:34
    Last Modified: 11 Feb 2020 12:30
    URI: http://shura.shu.ac.uk/id/eprint/10649

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