Wheat Biscuits Enriched with Plant-Based Protein Contribute to Weight Loss and Beneficial Metabolic Effects in Subjects with Overweight/Obesity

The present study aimed to assess the impact of daily consumption of a snack fortified with plant proteins with high content in amino acids with appetite regulating properties (BCAAs and L-arginine), as part of a dietary intervention, on weight loss. Seventy adults without diabetes (26 male, 44 female) and with overweight/obesity participated in a 12-week restricted dietary intervention and were randomized to either a control or an intervention group, consuming daily 70 g of conventional wheat biscuits (CB) or an isocaloric amount of wheat biscuits enriched with plant proteins (PB) originating from legumes and seeds, respectively. Anthropometric characteristics were measured and venous blood samples were collected at baseline and at the end of the intervention. Decreases in body weight, body fat mass and waist circumference were observed in both groups. Participants in the intervention group experienced greater weight loss (7.6 ± 2.7 vs. 6.2 ± 2.7%, p = 0.025) and marginally significant larger decrease in body fat mass (4.9 ± 2.2 vs. 3.9 ± 2.4 kg, p = 0.059). A moderate reduction in IL-1β levels (p = 0.081), a significantly higher decrease in TNF-α levels (p < 0.001) and a marginally significant greater leptin decrease (p = 0.066) in subjects of the PB group were noticed. Greater reductions in caloric and carbohydrate intake and a trend towards a higher decrease in fat intake were also observed in participants of this group. Incorporation of plant-based proteins with high content in amino acids with appetite-regulating properties in wheat biscuits may contribute to greater weight loss and improvement of metabolic parameters in subjects who are overweight or obese. Protein enrichment of snacks offers a beneficial qualitative manipulation that could be successfully incorporated in a diet plan

Development and study of cereal foods with beneficial metabolic effects

Introduction: Overweight and obesity are major public health problems and their prevalence has dramatically increased over the past years worldwide. Diet plays a fundamental role in obesity treatment. Specifically, protein seems to be superior to carbohydrates and fats in suppressing appetite and inducing satiety. Legumes are low glycemic index foods, rich in protein and their consumption contributes to milder postprandial responses and appetite regulation.Rationale: The thesis aims to the development of snack products (biscuits) enriched with amino acids related to appetite regulation (BCAAs and arginine), as well as the investigation of the effect of their consumption on metabolic parameters. Moreover, it aims to the study of the developed biscuit with the best nutritional profile as a component of the diet of people with overweight/obesity on the induction of satiety and the potential contribution to weight loss.Methods: The development of the biscuits, with a specific content of BCAAs and arginine, was achieved with the use of flours of legumes and seeds. A conventional wheat biscuit (CB), a BCAAs-enriched biscuit (BCAAsB) and an arginine-enriched biscuit (ArgB) were produced and their physicochemical and mechanical properties were studied. Then, a clinical study was performed, in which 30 apparently healthy volunteers (15 normal weight and 15 with overweight/obesity) participated, who received either glucose (GS, reference food) or CB or BCAAsB or ArgB, with one-week intervals, in amounts that yielded 50 g of available carbohydrates. Venous blood samples were collected before consumption and 15, 30, 45, 60, 90, 120 and 180 minutes postprandially. Glucose and insulin responses, as well as the sensory characteristics of the biscuits were evaluated and parameters regarding hunger and satiety were studied. By the end of this study, seventy apparently healthy volunteers with overweight/obesity (44 female, 26 male) participated in a 12-week dietary intervention and were randomized to either a control group, where they consumed 70 g of wheat biscuits (CB) daily as a snack or an intervention group, where they consumed an isocaloric amount of ArgB. Participants in both groups received weekly diet plans. Anthropometric characteristics and biochemical parameters were evaluated at the beginning and end of the intervention.Results: The three developed biscuits showed a non-Newtonian pseudoplastic behavior since the apparent viscosity was significantly decreased with the increase of shear rate. CB had significantly higher brightness, as well as higher values of tensile strength compared to BCCAsB and ArgB (21.38 ± 2.13 vs. 17.59 ± 2.40 and 18.36 ± 2.09 N, respectively). Regarding the first clinical study, consumption of ArgB and BCAAsB elicited milder glycemic responses in both groups, enhanced gastrointestinal hormone responses and had positive effects on subjective appetite ratings. All three biscuits achieved high scores on sensory evaluation, with ArgB having the best results. Regarding the dietary intervention, beneficial results were observed in both groups, with the participants in the intervention group experiencing greater weight loss (7.6±2.7 vs. 6.2±2.7%, P<0.05) and marginal greater reduction in body fat mass (4.9±2.2 vs. 3.9±2.4 kg, P=0.059). A moderate reduction in IL-1β levels (P=0.081), a significantly higher decrease in TNF-α levels (P<0.001) and a marginally significant greater leptin decrease (P=0.066) in subjects of the PB group were noticed.Conclusions: Summing up, enrichment of foods, with amino acids derived from legume flours and seeds, seems to be a great nutritional strategy. Legumes are an excellent choice for food fortification, as they improve their nutritional profile. The developed foods have great overall acceptance, and their consumption contributes to better appetite regulation, greater weight loss and improvement of metabolic parameters.Εισαγωγή: Το υπέρβαρο και η παχυσαρκία αποτελούν σοβαρά προβλήματα δημόσιας υγείας και ο επιπολασμός τους αυξάνεται με δραματικούς ρυθμούς τα τελευταία έτη παγκοσμίως. Ο ρόλος της διατροφής στην αντιμετώπιση της παχυσαρκίας είναι καταλυτικός και σύμφωνα με τη βιβλιογραφία η πρωτεΐνη είναι το μακροθρεπτικό συστατικό, που υπερτερεί συγκριτικά με τους υδατάνθρακες και τα λιπαρά στην καταστολή της όρεξης και τον κορεσμό. Τα όσπρια αποτελούν τρόφιμα χαμηλού γλυκαιμικού δείκτη, πλούσια σε πρωτεΐνη και η κατανάλωση τους φαίνεται να συμβάλλει σε ηπιότερη μεταγευματική απόκριση και επαγωγή του αισθήματος κορεσμού.Σκοπός: Η παρασκευή προϊόντων δημητριακών τύπου σνακ (μπισκότων) εμπλουτισμένων με αμινοξέα, που σχετίζονται με τη ρύθμιση της όρεξης (BCAAs και αργινίνη), καθώς και η διερεύνηση της επίδρασης της κατανάλωσής τους σε μεταβολικές παραμέτρους. Επιπλέον, η παρούσα διατριβή στοχεύει στη μελέτη του παραγόμενου τροφίμου με το καλύτερο διατροφικό προφίλ, ως συστατικό της δίαιτας ατόμων με υπέρβαρο/παχυσαρκία, στη ρύθμιση της πείνας και του κορεσμού και την ενδεχόμενη συμβολή στην απώλεια βάρους.Μεθοδολογία: Για την παρασκευή των μπισκότων χρησιμοποιήθηκαν άλευρα από όσπρια και σπόροι με σκοπό να επιτευχθεί συγκεκριμένη περιεκτικότητα σε BCAAs και αργινίνη στα τελικά προϊόντα. Παρήχθησαν ένα συμβατικό μπισκότο σίτου (CB), ένα μπισκότο εμπλουτισμένο με BCAAs (BCAAsB) και ένα με αργινίνη (ArgB) και μελετήθηκαν οι φυσικοχημικές και μηχανικές τους ιδιότητες. Έπειτα, στα πλαίσια κλινικής μελέτης συμμετείχαν 30 φαινομενικά υγιείς εθελοντές (15 νορμοβαρείς και 15 με υπέρβαρο/παχυσαρκία), οι όποιοι έλαβαν είτε διάλυμα γλυκόζης (GS, τρόφιμο αναφοράς) είτε το CB είτε το BCAAsB είτε το ArgB, ανά διαστήματα μίας εβδομάδας, σε ποσότητες που απέδιδαν 50 g διαθέσιμων υδατανθράκων. Συλλέχθηκαν δείγματα φλεβικού αίματος πριν από την κατανάλωση και 15, 30, 45, 60, 90, 120 και 180 λεπτά μεταγευματικά. Αξιολογήθηκαν τα οργανοληπτικά χαρακτηριστικά, οι αποκρίσεις γλυκόζης και ινσουλίνης, και αξιολογήθηκαν οι παράμετροι όρεξης και κορεσμού. Έπειτα, στα πλαίσια διατροφικής παρέμβασης 12 εβδομάδων, εβδομήντα φαινομενικά υγιείς εθελοντές με υπέρβαρο/παχυσαρκία (44 γυναίκες, 26 άνδρες) τυχαιοποιήθηκαν είτε στην ομάδα ελέγχου, όπου κατανάλωναν καθημερινά ως σνακ 70 g μπισκότου σίτου (CB), είτε στην ομάδα παρέμβασης, όπου κατανάλωναν ισοθερμιδική ποσότητα του ArgB. Οι συμμετέχοντες και των δύο ομάδων λάμβαναν εβδομαδιαίο πρόγραμμα διατροφής. Μετρήθηκαν ανθρωπομετρικά χαρακτηριστικά και βιοχημικές παράμετροι κατά την έναρξη και τη λήξη της παρέμβασης.Αποτελέσματα: Τα τρία μπισκότα που αναπτύχθηκαν έδειξαν μη-Νευτώνεια ψευδοπλαστική συμπεριφορά, αφού το φαινόμενο ιξώδες μειώθηκε σημαντικά με την αύξηση του ρυθμού διάτμησης. Το CB είχε σημαντικά υψηλότερη φωτεινότητα, καθώς και μεγαλύτερη αντοχή σε εφελκυσμό συγκριτικά με τα BCCAsB και ArgB (21,38±2,13 vs. 17,59±2,40 και 18,36±2,09 N, αντίστοιχα). Αναφορικά με την πρώτη κλινική μελέτη, η κατανάλωση των ArgB και BCAAsB προκάλεσε ηπιότερη γλυκαιμική απόκριση και στις δύο ομάδες και είχε θετικά αποτελέσματα στις υποκειμενικές αξιολογήσεις της όρεξης. Και τα τρία μπισκότα σημείωσαν υψηλές βαθμολογίες στην οργανοληπτική αξιολόγηση, με το ArgB να υπερτερεί. Αναφορικά με τη διατροφική παρέμβαση, θετικά αποτελέσματα παρατηρήθηκαν και στις δύο ομάδες, με τους συμμετέχοντες στην ομάδα παρέμβασης να παρουσιάζουν μεγαλύτερη απώλεια βάρους (7,6±2,7 vs. 6,2±2,7%, P<0.05) και οριακά μεγαλύτερη μείωση στη λιπώδη μάζα σώματος (4,9±2,2 vs. 3,9±2,4 kg, P=0,059). Στην ομάδα παρέμβασης, παρατηρήθηκε μέτρια μείωση στα επίπεδα της IL-1β (P=0,081), σημαντικά υψηλότερη μείωση στα επίπεδα του TNF-α (P<0,001) και οριακά μεγαλύτερη μείωση της λεπτίνης (P=0,066).Συμπεράσματα: Συνοψίζοντας, ο εμπλουτισμός τροφίμων με αμινοξέα που προέρχονται από άλευρα οσπρίων φαίνεται να είναι μια πολύ καλή διατροφική στρατηγική. Τα όσπρια αποτελούν μία ποιοτική επιλογή για τον εμπλουτισμό των τροφίμων, καθώς βελτιώνουν το διατροφικό τους προφίλ. Τα τρόφιμα που αναπτύσσονται έχουν πολύ καλή συνολική αποδοχή και η κατανάλωσή τους μπορεί να συμβάλλει στην καλύτερη ρύθμιση της όρεξης, την απώλεια βάρους, καθώς και τη βελτίωση των μεταβολικών παραμέτρων

Wheat Biscuits Enriched with Plant-Based Protein Contribute to Weight Loss and Beneficial Metabolic Effects in Subjects with Overweight/Obesity

The present study aimed to assess the impact of daily consumption of a snack fortified with plant proteins with high content in amino acids with appetite regulating properties (BCAAs and L-arginine), as part of a dietary intervention, on weight loss. Seventy adults without diabetes (26 male, 44 female) and with overweight/obesity participated in a 12-week restricted dietary intervention and were randomized to either a control or an intervention group, consuming daily 70 g of conventional wheat biscuits (CB) or an isocaloric amount of wheat biscuits enriched with plant proteins (PB) originating from legumes and seeds, respectively. Anthropometric characteristics were measured and venous blood samples were collected at baseline and at the end of the intervention. Decreases in body weight, body fat mass and waist circumference were observed in both groups. Participants in the intervention group experienced greater weight loss (7.6 ± 2.7 vs. 6.2 ± 2.7%, p = 0.025) and marginally significant larger decrease in body fat mass (4.9 ± 2.2 vs. 3.9 ± 2.4 kg, p = 0.059). A moderate reduction in IL-1β levels (p = 0.081), a significantly higher decrease in TNF-α levels (p p = 0.066) in subjects of the PB group were noticed. Greater reductions in caloric and carbohydrate intake and a trend towards a higher decrease in fat intake were also observed in participants of this group. Incorporation of plant-based proteins with high content in amino acids with appetite-regulating properties in wheat biscuits may contribute to greater weight loss and improvement of metabolic parameters in subjects who are overweight or obese. Protein enrichment of snacks offers a beneficial qualitative manipulation that could be successfully incorporated in a diet plan

Effects of 12-week, non-energy-restricted dietary intervention with conventional yogurt omicron n appetite hormone responses of type 2 diabetic patients

Hunger-reducing effects and beneficial changes in gastrointestinal hormones have been reported, in overweight/obese individuals consuming dairy while yogurt takes pride of place due to its unique structure and composition. Although the contribution of yogurt to metabolic regulation has received growing attention, the research studies which examine its role on appetite are limited, especially regarding type 2 diabetes mellitus (T2DM) patients. The aim of the present study was to investigate the effects of non-fat, conventional yogurt consumption on appetite hormone responses of T2DM patients following a non-energy-restricted diet. Overweight subjects participated in a 12-week dietary intervention including 2 meals/day (2 x 200 g) of yogurt. At the beginning and the end of the intervention, a mixed meal tolerance test assessing the postprandial response of glucose, insulin, ghrelin, glucagon-like peptide-1 (GLP-1), and peptide-YY (PYY) was performed. Subjective appetite ratings were also evaluated. Area under the curve for glucose, insulin, ghrelin, GLP-1, and PYY responses did not differ after the 12-week intervention with yogurt (p &gt; .05) as well as for subjective appetite ratings (p &gt; .05). No significant differences were indicated at specific time points in any of the examined parameters. Regular consumption of non-fat, conventional yogurt for 12-week duration does not affect appetite hormone responses in overweight patients with T2DM following a non-energy-restricted diet

Postprandial Glucose and Gastrointestinal Hormone Responses of Healthy Subjects to Wheat Biscuits Enriched with L-Arginine or Branched-Chain Amino Acids of Plant Origin

The study investigates the effects of wheat biscuits supplemented with plant flours originating from legumes/seeds enriched either in L-arginine (L-arg) or branched-chain amino acids (BCAAs) on postprandial glucose response of healthy subjects. Gastrointestinal hormone and amino acid responses as well as subjective appetite sensations are also evaluated. Subjects consumed wheat-based biscuits, enriched either in L-arg (ArgB) or BCAAs (BCAAsB) or a conventional wheat biscuit (CB) or a glucose solution (GS) in an acute randomized crossover design. Responses of glucose, insulin, ghrelin, glucagon-like peptide-1 (GLP-1), peptide YY (PYY) and glicentin, as well as those of L-arginine, L-leucine, L-isoleucine and L-valine, were evaluated over 180 min. Consumption of ArgB and BCAAsB elicited lower glucose iAUC compared to GS (p p p < 0.05 compared to CB). BCAAsB and ArgB increased postprandial amino acid concentrations and caused stronger satiety effects compared to CB. Increasing protein content of wheat biscuits with supplementation of plant flours originating from legumes/seeds decreases postprandial glycemia and provides with healthier snack alternatives which can easily be incorporated into diet