Wheat Protein Hydrolysate Fortified With l-Arginine Enhances Satiation Induced by the Capsaicinoid Nonivamide in Moderately Overweight Male Subjects

Autor(en)

Verena Stoeger, Barbara Lieder, Johanna Riedel, Kerstin Schweiger, Julia Hoi, Veronika Ruzsanyi, Martin Klieber, Petra Rust, Joachim Hans, Jakob P. Ley, Gerhard E. Krammer, Veronika Somoza

Abstrakt

Scope Increasing the intake of satiety-enhancing food compounds represents a promising strategy for maintaining a healthy body weight. Recently, satiating effects for the capsaicinoid nonivamide have been demonstrated. As various proteins and amino acids have also been demonstrated to decrease energy intake, oral glucose tolerance test (oGTT)-based bolus interventions of 75 g glucose + 0.15 mg nonivamide (NV control) are tested with/without combination of a wheat protein hydrolysate (WPH: 2 g) and/or l-arginine (ARG: 3.2 g) for their satiating effects in 27 moderately overweight male subjects. Methods and Results Compared to NV control intervention, ARG and WPH + ARG treatment both reduce (p <0.01) total calorie intake from a standardized breakfast by -5.9 +/- 4.15% and -6.07 +/- 4.38%, respectively. For the WPH + ARG intervention, increased mean plasma serotonin concentrations (AUC: 350 +/- 218), quantitated by ELISA, and delayed gastric emptying, assessed by C-13-Na-acetate breath test (-2.10 +/- 0.51%, p <0.05), are demonstrated compared to NV control. Correlation analysis between plasma serotonin and gastric emptying reveals a significant association after WPH +/- ARG intervention (r = -0.396, p = 0.045). Conclusion Combination of WPH and ARG enhances the satiating effect of nonivamide, providing opportunities to optimize satiating food formulations by low amounts of the individual food constituents.

Organisation(en)

Institut für Physiologische Chemie, Department für Ernährungswissenschaften

Externe Organisation(en)

Christian Doppler Forschungsgesellschaft (CDG), Leopold-Franzens-Universität Innsbruck, Symrise AG

Journal

Molecular Nutrition & Food Research

Band

63

Anzahl der Seiten

10

ISSN

1613-4125

DOI

https://doi.org/10.1002/mnfr.201900133

Publikationsdatum

12-2019

Peer-reviewed

Ja

ÖFOS 2012

303009 Ernährungswissenschaften

Schlagwörter

ASJC Scopus Sachgebiete

Food Science, Biotechnology

Link zum Portal

https://ucrisportal.univie.ac.at/de/publications/fc49f9e9-72f0-4d8a-9382-bad60340f980