Title
Wheat Protein Hydrolysate Fortified With l ‐Arginine Enhances Satiation Induced by the Capsaicinoid Nonivamide in Moderately Overweight Male Subjects
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Abstract
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 13C‐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.
Keywords
argininefood satietygastric emptyingnonivamidewheat protein hydrolysate
Object type
Language
English [eng]
Persistent identifier
Appeared in
Title
Molecular Nutrition & Food Research
Volume
63
Issue
23
From page
1900133
Publication
Wiley
Version type
Date issued
2019
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© 2019 The Authors
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