Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges

In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits and environmental cues. Three interrelated routes to satiating enhancement are (1) change food composition to develop stronger physiological satiation and satiety signals, (2) anticipate and build on smart external stimuli at moment of purchase and consumption, and (3) improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving those routes in the field of nutrition, food technology, consumer, marketing and communication are outline

High Environmental Temperature Increases Glucose Requirement in the Developing Chicken Embryo

Environmental conditions during the perinatal period influence metabolic and developmental processes in mammals and avian species, which could impact pre- and postnatal survival and development. The current study investigated the effect of eggshell temperature (EST) on glucose metabolism in broiler chicken embryos. Broiler eggs were incubated at a high (38.9°C) or normal (37.8°C) EST from day 10.5 of incubation onward and were injected with a bolus of [U-13C]glucose in the chorio-allantoic fluid at day 17.5 of incubation. After [U-13C]glucose administration, 13C enrichment was determined in intermediate pools and end-products of glucose metabolism. Oxidation of labeled glucose occurred for approximately 3 days after injection. Glucose oxidation was higher in the high than in the normal EST treatment from day 17.6 until 17.8 of incubation. The overall recovery of 13CO2 tended to be 4.7% higher in the high than in the normal EST treatment. An increase in EST (38.9°C vs 37.8°C) increased 13C enrichment in plasma lactate at day 17.8 of incubation and 13C in hepatic glycogen at day 18.8 of incubation. Furthermore, high compared to normal EST resulted in a lower yolk-free body mass at day 20.9 (-2.74 g) and 21.7 (-3.81 g) of incubation, a lower hepatic glycogen concentration at day 18.2 (-4.37 mg/g) and 18.8 (-4.59 mg/g) of incubation, and a higher plasma uric acid concentration (+2.8 mg/mL/+43%) at day 21.6 of incubation. These results indicate that the glucose oxidation pattern is relatively slow, but the intensity increased consistently with an increase in developmental stage of the embryo. High environmental temperatures in the perinatal period of chicken embryos increased glucose oxidation and decreased hepatic glycogen prior to the hatching process. This may limit glucose availability for successful hatching and could impact body development, probably by increased gluconeogenesis from glucogenic amino acids to allow anaerobic glycolysi

The effects of bulking, viscous and gel-forming dietary fibres on satiation

The objective was to determine the effects of dietary fibre with bulking, viscous and gel-forming properties on satiation, and to identify the underlying mechanisms. We conducted a randomised crossover study with 121 men and women. Subjects were healthy, non-restrained eaters, aged 18–50 years and with normal BMI (18·5–25 kg/m2). Test products were cookies containing either: no added fibre (control), cellulose (bulking, 5 g/100 g), guar gum (viscous, 1·25 g/100 g and 2·5 g/100 g) or alginate (gel forming, 2·5 g/100 g and 5 g/100 g). Physico-chemical properties of the test products were confirmed in simulated upper gastrointestinal conditions. In a cinema setting, ad libitum intake of the test products was measured concurrently with oral exposure time per cookie by video recording. In a separate study with ten subjects, 4 h gastric emptying rate of a fixed amount of test products was assessed by 13C breath tests. Ad libitum energy intake was 22 % lower for the product with 5 g/100 g alginate (3·1 (sd 1·6) MJ) compared to control (4·0 (sd 2·2) MJ, P <0·001). Intake of the other four products did not differ from control. Oral exposure time for the product with 5 g/100 g alginate (2·3 (sd 1·9) min) was 48 % longer than for control (1·6 (sd 0·9) min, P = 0·01). Gastric emptying of the 5 g/100 g alginate product was faster compared to control (P <0·05). We concluded that the addition of 5 g/100 g alginate (i.e. gel-forming fibre) to a low-fibre cookie results in earlier satiation. This effect might be due to an increased oral exposure tim

Nutrient synchrony in preruminant calves

In animal nutrition, the nutrient composition of the daily feed supply is composed to match the nutrient requirements for the desired performance. The time of nutrient availability within a day is usually considered not to affect the fate of nutrients. The aim of this thesis was to evaluate effects of the time of nutrient availability within a day (i.e. nutrient synchrony) on the protein and energy metabolism in preruminant calves. Two types of nutrient synchrony were studied: (1) synchrony between total nutrient supply and requirements within a day, and (2) synchrony between protein and carbohydrate availability. The studies were mainly conducted in heavy preruminant calves, because those animals have a very low efficiency of protein utilization for growth compared with other farm animals, such as pigs and lambs, allowing a large potential for improvement. Increasing the feeding frequency increased the efficiency of protein utilization in preruminant calves. This was however not detected when short-term measurements of amino acid metabolism (12 h urea production and oral leucine oxidation) were considered. Dietary carbohydrates were almost completely oxidized, unaffected by feeding level, in heavy preruminant calves. Glucose homeostasis improved with increasing feeding frequency. In pigs, an asynchronous availability of glucose and amino acids within a day reduced protein utilization but did not affect fat retention. In preruminant calves, however, an asynchronous availability of glucose and amino acids did not decrease the efficiency of protein utilization but substantially increased fat retention. Separating the intake of protein and lactose over meals inhibited postprandial plasma insulin responses, but increased glucose excretion in urine. Intramuscular fat content and oxidative enzyme activity increased with decreasing nutrient synchrony in an oxidative muscle in calves. Oxidative enzyme activity is not an appropriate indicator of whole-body heat production in growing calves

Nutrient synchrony in preruminant calves

In animal nutrition, the nutrient composition of the daily feed supply is composed to match the nutrient requirements for the desired performance. The time of nutrient availability within a day is usually considered not to affect the fate of nutrients. The aim of this thesis was to evaluate effects of the time of nutrient availability within a day (i.e. nutrient synchrony) on the protein and energy metabolism in preruminant calves. Two types of nutrient synchrony were studied: (1) synchrony between total nutrient supply and requirements within a day, and (2) synchrony between protein and carbohydrate availability. The studies were mainly conducted in heavy preruminant calves, because those animals have a very low efficiency of protein utilization for growth compared with other farm animals, such as pigs and lambs, allowing a large potential for improvement. Increasing the feeding frequency increased the efficiency of protein utilization in preruminant calves. This was however not detected when short-term measurements of amino acid metabolism (12 h urea production and oral leucine oxidation) were considered. Dietary carbohydrates were almost completely oxidized, unaffected by feeding level, in heavy preruminant calves. Glucose homeostasis improved with increasing feeding frequency. In pigs, an asynchronous availability of glucose and amino acids within a day reduced protein utilization but did not affect fat retention. In preruminant calves, however, an asynchronous availability of glucose and amino acids did not decrease the efficiency of protein utilization but substantially increased fat retention. Separating the intake of protein and lactose over meals inhibited postprandial plasma insulin responses, but increased glucose excretion in urine. Intramuscular fat content and oxidative enzyme activity increased with decreasing nutrient synchrony in an oxidative muscle in calves. Oxidative enzyme activity is not an appropriate indicator of whole-body heat production in growing calves

Quantifying Resistant Starch Using Novel, In Vivo Methodology and the Energetic Utilization of Fermented Starch in Pigs

To quantify the energy value of fermentable starch, 10 groups of 14 pigs were assigned to one of two dietary treatments comprising diets containing 45% of either pregelatinized (P) or retrograded (R) corn starch. In both diets, a contrast in natural 13C enrichment between the starch and nonstarch components of the diet was created to partition between enzymatic digestion and fermentation of the corn starch. Energy and protein retention were measured using indirect calorimetry after adapting the pigs to the diets for 3 wk. Fecal 13C enrichment was higher in the R-fed pigs (P <0.001) and 43% of the R resisted enzymatic digestion. Energy retained as protein was unaffected and energy retained as fat was 29% lower than in P-fed pigs (P <0.01). Prior to the morning meal, end products of fermentation substantially contributed to substrate oxidation in the R-fed pigs. During the 3–4 h following both meals, heat production was higher (P <0.05) in P-fed pigs, but this was not preferentially fueled by glucose from corn starch. Digestible energy intake, metabolizable energy intake, and energy retention were reduced (P <0.05) in R-fed pigs compared with P-fed pigs by 92, 54, and 33 kJ/(kg0.75 · d), respectively. Therefore, the energy values of fermented resistant starch were 53, 73, and 83% of the digestible, metabolizable, and net energy values of enzymatically degradable starch, respectively. Creating a contrast in natural 13C enrichment between starch and nonstarch dietary components provides a promising, noninvasive, in vivo method for estimating the proportion of dietary starch fermented in the gastrointestinal trac

Quantifying Resistant Starch Using Novel, In Vivo Methodology and the Energetic Utilization of Fermented Starch in Pigs

To quantify the energy value of fermentable starch, 10 groups of 14 pigs were assigned to one of two dietary treatments comprising diets containing 45% of either pregelatinized (P) or retrograded (R) corn starch. In both diets, a contrast in natural 13C enrichment between the starch and nonstarch components of the diet was created to partition between enzymatic digestion and fermentation of the corn starch. Energy and protein retention were measured using indirect calorimetry after adapting the pigs to the diets for 3 wk. Fecal 13C enrichment was higher in the R-fed pigs (P <0.001) and 43% of the R resisted enzymatic digestion. Energy retained as protein was unaffected and energy retained as fat was 29% lower than in P-fed pigs (P <0.01). Prior to the morning meal, end products of fermentation substantially contributed to substrate oxidation in the R-fed pigs. During the 3–4 h following both meals, heat production was higher (P <0.05) in P-fed pigs, but this was not preferentially fueled by glucose from corn starch. Digestible energy intake, metabolizable energy intake, and energy retention were reduced (P <0.05) in R-fed pigs compared with P-fed pigs by 92, 54, and 33 kJ/(kg0.75 · d), respectively. Therefore, the energy values of fermented resistant starch were 53, 73, and 83% of the digestible, metabolizable, and net energy values of enzymatically degradable starch, respectively. Creating a contrast in natural 13C enrichment between starch and nonstarch dietary components provides a promising, noninvasive, in vivo method for estimating the proportion of dietary starch fermented in the gastrointestinal trac