Salivary alpha-amylase : a measure associated with satiety and subsequent food intake in humans

Food intake regulation in humans involves various central and peripheral mechanisms. In this study salivary -amylase was examined for functioning as a measure of satiety and food intake. In a 1.25-h session, 32 fasted subjects were given a preload of starch-based custard (849 kJ) followed by ad libitum intake of this custard. Before and after preload intake and after ad libitum consumption, both satiety ratings and -amylase were analysed. Perceived satiety and -amylase were increased after preload and ad libitum consumption. Across subjects, the individual amount of ad libitum intake was negatively correlated to -amylase levels before this intake, whereas it was positively associated with -amylase activity after ad libitum consumption. In conclusion, salivary -amylase systematically increases upon food consumption and satiation, and serves therefore as a potential measure of satiety and subsequent food intake

Induced viscosity fibre system for the treatment or prevention of gastro-oesophageal reflux (gor)

The invention pertains to the use of pectin and alginate in the manufacture of a liquid nutritional composition in the treatment or prevention of gastro-oesophageal reflux in a patient, said composition comprising pectin and alginate, said composition exhibiting a maximum gel strength at a pH in the range between 3.5 and 5, said gel strength expressed as storage modulus G' between 200 and 10,000 Pascal. A combination of low methylated pectin and (sodium) alginate was found to have the strongest thickening effect directly after entry in the stomach, which initial increase in viscosity (at the beginning of the stomach)is decreased later when the pH becomes lower than 4 (i.e. the pH at the end of the stomach). This decrease in viscosity at the lower part (antrum and pylorus) of the stomach stimulates the gastric emptying time of the food consumed

Duurzaam bodemgebruik op Brabantse zandgronden : Goede productie, handhaven bodemkwaliteit en schoon water als uitdaging

De landbouwpraktijk op de zuidoostelijke zandgronden heeft geleid tot hoge nitraatgehalten in grondwater en hoge fosfaattoestanden in de bodem. Het mestbeleid wordt daarom steeds verder aangescherpt, wat ten koste kan gaan van gewasopbrengsten en het organische stofgehalte in de bodem. Vandaar de vraag: is het mogelijk landbouwkundige en milieukundige doelen te verenigen

Effects of sucrose on salivary flow and composition: differences between real and sham intake

Human saliva contains numerous salivary components that are fundamental for a healthy oral environment and the oral processing of foods. To study a possible differential influence of orosensory stimulation and metabolic activation on salivary composition, human parotid salivary flow, pH, A280, and agr-amylase activity were measured before, during and after real or sham (sip-and-spit) sucrose intakes. Variations in these salivary characteristics were related to perceived satiety. Sucrose, as either real or sham intake, increased salivary flow and pH and decreased A280 before returning to pre-intake levels. Increased salivation was dependent on the sucrose concentration and was accompanied with a higher pH and lower A280. After sucrose ingestion, the salivary agr-amylase activity increased, while no increase occurred after sham sucrose intake. Similarly, rated satiety increased with real but not by sham sucrose intake. This indicated that salivary agr-amylase is associated with perceived satiety controlled by caloric perception downstream of the oral cavity

Effects of sucrose on salivary flow and composition: Differences between real and sham intake

Human saliva contains numerous salivary components that are fundamental for a healthy oral environment and the oral processing of foods. To study a possible differential influence of orosensory stimulation and metabolic activation on salivary composition, human parotid salivary flow, pH, A280, and α-amylase activity were measured before, during and after real or sham (sip-and-spit) sucrose intakes. Variations in these salivary characteristics were related to perceived satiety. Sucrose, as either real or sham intake, increased salivary flow and pH and decreased A280 before returning to pre-intake levels. Increased salivation was dependent on the sucrose concentration and was accompanied with a higher pH and lower A280. After sucrose ingestion, the salivary α-amylase activity increased, while no increase occurred after sham sucrose intake. Similarly, rated satiety increased with real but not by sham sucrose intake. This indicated that salivary α-amylase is associated with perceived satiety controlled by caloric perception downstream of the oral cavity. © 2009 Informa UK Ltd

SELDI-TOF-MS of saliva: methodology and pre-treatment effects.

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Effects of aroma : texture congruency within dairy custard on satiation and food intake

Food intake regulation comprises numerous components from peripheral and central pathways, including sensory and cognitive elements. This study investigated if congruency in different aroma¿texture combinations within a dairy product influences satiation and food consumption in humans. Among seven different aromas, vanilla was rated as congruent and lemon as incongruent aroma in the context of creamy texture, while both aromas were highly liked and familiar. Creamy custard, either vanilla- or lemon-aromatised, was given to 32 subjects in a preload ¿ ad libitum regimen. Satiation was measured on visual analogue scales and by salivary ¿-amylase concentration. Finally, the amount of ad libitum intake was determined. No effects of congruency were found on ad libitum consumption and perceived satiation. Subjects felt more satiated when preload and ad libitum intakes shared the identical aroma compared to varied aromas. This was not supported by increased salivary ¿-amylase levels, although those increased overall with intake. In conclusion, there was no relation between congruency in aroma and texture in dairy custard and food intake, but aroma perception possibly modulates perceived satiation

Salivary biomarkers associated with perceived satiety and body mass in humans

Regulation of food intake and energy homeostasis is controlled by a delicate balancing of numerous central and peripheral factors, including circulating peptide hormones. This study investigated the proteome of saliva using SELDI-TOF-MS in relation to satiety and body mass index (BMI) in humans. Within a longitudinal test session, 18 subjects were exposed to a lunch-induced hunger-satiety shift, while every 15 min collecting their whole saliva and rating their hunger and satiety. Saliva was analysed by SELDI-TOF-MS using IMAC arrays with a chromatographic copper surface (IMAC-Cu). From all subjects and time points measured, peptide and protein profiles showed 190 common peaks. Their interrelationships show that 37% of the variation was accounted for in one dimension. About 30 means had a strong association (0.7

Arachidonic acid/docosahexaenoic acid-supplemented diet in early life reduces body weight gain, plasma lipids, and adiposity in later life in ApoE*3 Leiden mice

Scope: This study addresses whether early life arachidonic acid (ARA)/docosahexaenoic acid (DHA) supplementation or eicosapentaenoic acid (EPA)/DHA (Omacor) supplementation affects body weight gain, lipid metabolism, and adipose tissue quantity and quality in later life in ApoE*3Leiden-transgenic mice, a humanized model for hyperlipidemia and mild obesity. Methods and results: Four-week-old male ApoE*3Leiden mice were fed chow diet with or without a mixture of ARA (0.129 wt%) and DHA (0.088 wt%) or Omacor (0.30 wt% EPA, 0.25 wt% DHA). At age 12 weeks, mice were fed high-fat/high-carbohydrate (HFHC) diet without above supplements until age 20 weeks. Control mice received chow diet throughout the study. Mice receiving ARA/DHA gained less body weight compared to control and this effect was sustained when fed HFHC. Omacor had no significant effect on body weight gain. Plasma cholesterol and triglycerides were significantly lowered by both supplementations. At 20 weeks, epididymal fat mass was less in ARA/DHA-supplemented mice, while Omacor had no significant effect on fat mass. Both ARA/DHA and Omacor reduced inguinal adipocyte cell size; only ARA/DHA significantly reduced epididymal macrophage infiltration. Conclusion: This study shows that early life ARA/DHA, but not Omacor supplementation improves body weight gain later in life. ARA/DHA and to a lesser extentOmacor both improved adipose tissue quality