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ToolsBajka, Balazs H., Pinto, Ana M., Perez-Moral, Natalia, Saha, Shikha, Ryden, Peter, Ahn-Jarvis, Jennifer, van der Schoot, Alice, Bland, Catherine, Berry, Sarah E., Ellis, Peter R. and Edwards, Cathrina H. (2023) Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study. American Journal of Clinical Nutrition, 117 (3). pp. 477-489. ISSN 0002-9165
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Abstract
Background: Dietary intake of pulses is associated with beneficial effects on body weight management and cardiometabolic health, but some of these effects are now known to depend on integrity of plant cells, which are usually disrupted by flour milling. Novel cellular flours preserve the intrinsic dietary fiber structure of whole pulses and provide a way to enrich preprocessed foods with encapsulated macronutrients. Objectives: This study aimed to determine the effects of replacing wheat flour with cellular chickpea flour on postprandial gut hormones, glucose, insulin, and satiety responses to white bread. Methods: We conducted a double-blind randomized crossover study in which postprandial blood samples and scores were collected from healthy human participants (n = 20) after they consumed bread enriched with 0%, 30%, or 60% (wt/wt) cellular chickpea powder (CCP, 50 g total starch per serving). Results: Bread type significantly affected postprandial glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) responses (time × treatment, P = 0.001 for both). The 60% CCP breads elicited significantly elevated and sustained release of these anorexigenic hormones [between 0% and 60% CPP—GLP-1: mean difference incremental area under the curve (iAUC), 3101 pM/min; 95% CI: 1891, 4310; P-adjusted < 0.001; PYY: mean difference iAUC, 3576 pM/min; 95% CI: 1024, 6128; P-adjusted = 0.006] and tended to increase fullness (time × treatment, P = 0.053). Moreover, bread type significantly influenced glycemia and insulinemia (time × treatment, P < 0.001, P = 0.006, and P = 0.001 for glucose, insulin, and C-peptide, respectively), with 30% CCP breads eliciting a >40% lower glucose iAUC (P-adjusted < 0.001) than the 0% CCP bread. Our in vitro studies revealed slow digestion of intact chickpea cells and provide a mechanistic explanation for the physiologic effects. Conclusions: The novel use of intact chickpea cells to replace refined flours in a white bread stimulates an anorexigenic gut hormone response and has potential to improve dietary strategies for prevention and treatment of cardiometabolic diseases. This study was registered at clinicaltrials.gov as NCT03994276.
| Item Type: | Article |
|---|---|
| Additional Information: | Data Availability Statement: The data described in the manuscript, code book, and analytic code will be made available on request pending approval by the corresponding authors. Funding Information: This research was funded by the Biotechnology and Biological Sciences Research Council, UK (BBSRC) Super Follow-On Fund grant, BB/PO23770/1; the BBSRC Institute Strategic Programme BB/R012512/1 and its constituent project BBS/E/F/000PR10343; and BBS/E/F/00044427. |
| Uncontrolled Keywords: | bioaccessibility,dietary fiber,glp-1,intact plant cells,legumes,pyy,randomized crossover,satiety,medicine (miscellaneous),nutrition and dietetics ,/dk/atira/pure/subjectarea/asjc/2700/2701 |
| Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School Faculty of Science > School of Biological Sciences |
| Related URLs: | |
| Depositing User: | LivePure Connector |
| Date Deposited: | 18 Feb 2025 10:30 |
| Last Modified: | 18 Feb 2025 10:30 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/98526 |
| DOI: | 10.1016/j.ajcnut.2022.12.008 |
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