Isomaltooligosaccharides (IMOs) incorporated into a yogurt test meal.
IMOs are a mixture of short-chain carbohydrates with a purported slow digestion property.

Xtend® sucromalt incorporated into a yogurt test meal.
Sucromalt is derived from a combination of sucrose (cane or beet sugar) and maltose (corn sugar), yet it has been found to be slowly digested.

Combination of IMOs and Xtend® sucromalt incorporated into a yogurt test meal.

Raw corn starch incorporated into a yogurt test meal.
Raw corn starch is uncooked starch from corn. Because it is not cooked, it has a slow digestion property.

Maltodextrin incorporated into a yogurt test meal.
Maltodextrin is a type of starchy carbohydrate (polysaccharide) composed of units of D-glucose (simple sugars). The maltodextrin used for this study had a fast digestion property.

Obesity

Diabetes Mellitus, Type 2

Appetitive Behavior

Isomaltooligosaccharides (IMOs) incorporated into yogurt were tested for gastric emptying rate, glycemic response, appetitive response, and fermentability.

Isomaltooligosaccharides (IMOs)

Xtend® sucromalt incorporated into yogurt was tested for gastric emptying rate, glycemic response, appetitive response, and fermentability.

Xtend® sucromalt

A combination of IMOs and Xtend® sucromalt incorporated into yogurt was tested for gastric emptying rate, glycemic response, appetitive response, and fermentability.

Combination of IMOs and Xtend® sucromalt

Raw corn starch incorporated into yogurt was tested for gastric emptying rate, glycemic response, appetitive response, and fermentability.

Raw corn starch

Maltodextrin incorporated into yogurt was tested for gastric emptying rate, glycemic response, appetitive response, and fermentability.

Maltodextrin

Purdue University

Slowly Digestible Carbohydrates and the Ileal Brake

Impact of Slowly Digestible Carbohydrates on Gastric Emptying Rate Suggests Activation of Ileal Brake Response

Breath test was performed using 13C-octanoic acid mixed into test meals

Blood glucose was measured using a continuous glucose monitor

Hunger and fullness scores were measured using a 10-cm scale (0 = weakest feeling of hunger or fullness and 10 = strongest feeling of hunger or fullness) after consumption of test food. Weaker feelings of hunger and stronger feelings of fullness indicate better outcomes.

Breath samples were collected in 15-minute intervals for 4 hours after consumption of test food and analyzed for hydrogen levels using a breath analyzer. Breath hydrogen levels are indicative of a food's fermentability.

Individual participant data will not be made available to other researchers

Bruce R. Hamaker

Distinguished Professor of Food Science

General Mills Inc.

Cooked white peeled potato and tomato-based sauce

Cooked macaroni product and tomato-based sauce

Sorghum thick porridge and tomato-based sauce

Millet thick porridge and tomato-based sauce

Cooked millet couscous and tomato-based sauce

Millet thin porridge containing cooked millet granules (monikuru)

Obesity and Other Hyperalimentation

Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response.

Rice

Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response .

Potato

Pasta

Sorghum thick porridge

Millet thick porridge

Millet couscous

Millet thin porridge

Millet thin monikuru porridge

Digestion of Foods Consumed in Africa

Assessment of Gastric Emptying and Fullness of Different Types of Foods in Mali

Fullness and hunger questionnaire was given at various time points after consumption of test foods

Professor

Baylor College of Medicine

Water, Toast & Egg (Yolk only) + 0.1g 13C Octanoic Acid

High Protein Smoothie (Liquid): 30% protein; 30% fat and 40% CHO + 0.1g 13C Octanoic Acid

Low Protein Smoothie (Liquid): 15% protein; 30% fat and 55% CHO + 0.1g 13C Octanoic Acid

High Protein Milk Jelly (Solid): 30% protein; 30% fat and 40% CHO + 0.1g 13C Octanoic Acid

Low Protein Milk Jelly (Solid): 15% protein; 30% fat and 55% CHO + 0.1g 13C Octanoic Acid

Satiety

Control

Rowett Institute of Nutrition & Health, University of Aberdeen

Whey Protein Study - Identification of Sustainable Satiety

The biomarkers to be measured on the Luminex system are Ghrelin (active), Glucagon-like peptide (GLP1), Peptide YY (PYY), Amylin, Leptin & Insulin
Biomarkers of Cardiovascular Disease (CVD) risk including total cholesterol, Low Density Lipoprotein Cholesterol (LDL), High Density Lipoprotein (HDL), triglycerides, nonesterified fatty acids (NEFA) will also be measured along with assessment of peripheral glycaemic control, fasting glucose, area under the curve combined with insulin data.

This is assessed using the 13C Octanoic Acid stable isotopic technique. A tracer is mixed into food and breath samples are collected which are analysed by isotope ratio mass spectrometry. 13C Octanoic acid is a medium chain fatty acid which is rapidly absorbed in the duodenum and metabolised in the liver. Following oxidation, the resulting CO2 is excreted into breath (12 samples will be collected during the 4hr test day).

Every 30mins, six appetite questions are answered
How hungry do you feel?
How full do you feel?
How strong is your desire to eat?
How much do you think you could eat now
How thirsty are you?
Preoccupation with thoughts of food?

To assess if each test breakfast provided has an influence on subsequent meals the consumption of the following are recorded:
- Ad libitum pasta meal: 15% protein; 30% fat and 55% CHO as a homogenous mix and energy density of around 400kJ/100g - served in excess at lunchtime as an individual 600g portion to 'help-yourself'.
Participants then record all additional meals & snacks consumed at home in a food diary

University of Aberdeen

Obese subjects will receive a complex nutrient drink (Ensure Plus; 17 % protein, 30 % fat and 53 % carbohydrate, 1 kcal/mL). Nutrient intake will be stopped when subjects had reached maximal or unbearable satiation; the time needed to reach the maximal level of satiation (tmax) and the quantity of volume drunk will be recorded and calorie intake calculated.

Obese subjects will receive a standardized meal, consisting of two scrambled eggs (cooked with 10 g butter), placed on two slices of whole wheat bread and 200 mL of milk (in total: 468 kcal). The test meal will be labeled with 100 mg of 13C-octanoic acid for determination of gastric emptying.

Normal weight subjects will receive a standardized meal, consisting of two scrambled eggs (cooked with 10 g butter), placed on two slices of whole wheat bread and 200 mL of milk (in total: 468 kcal). The test meal will be labeled with 100 mg of 13C-octanoic acid for determination of gastric emptying.

Normal weight subjects will receive a complex nutrient drink (Ensure Plus; 17 % protein, 30 % fat and 53 % carbohydrate, 1 kcal/mL). Nutrient intake will be stopped when subjects had reached maximal or unbearable satiation; the time needed to reach the maximal level of satiation (tmax) and the quantity of volume drunk will be recorded and calorie intake calculated.

Obese subjects will receive 500 mL of a complex nutrient drink (Ensure Plus; 17 % protein, 30 % fat and 53 % carbohydrate). At regular time intervals fasting and post-prandial blood samples will be collected.

Normal weight subjects will receive 500 mL of a complex nutrient drink (Ensure Plus; 17 % protein, 30 % fat and 53 % carbohydrate). At regular time intervals fasting and post-prandial blood samples will be collected.

Endocrine System Diseases

17 % protein, 30 % fat and 53 % carbohydrate; 1 kcal/mL

ensure plus

scrambled eggs, two slices of whole wheat bread, 200 mL of milk and labeled with 13C-octanoic acid

octanoic/obesity

Slowly Digestible Carbohydrates and the Ileal Brake

Digestion of Foods Consumed in Africa

Whey Protein Study - Identification of Sustainable Satiety

Gastric and Intestinal Satiation in Obese and Normal Weight Healthy People

Baza e të dhënave më e plotë e bimëve medicinale e mbështetur nga shkenca