Effects of inulin propionate ester incorporated into palatable food products on appetite and resting energy expenditure: a randomised crossover study

Byrne, C. S., Chambers, E. S., Preston, T. , Tedford, C., Brignardello-Guerra, J., Garcia-Perez, I., Holmes, E., Wallis, G. A., Morrison, D. J. and Frost, G. S. (2019) Effects of inulin propionate ester incorporated into palatable food products on appetite and resting energy expenditure: a randomised crossover study. Nutrients, 11(4), 861. (doi: 10.3390/nu11040861) (PMID:30995824) (PMCID:PMC6520886)

Abstract

Supplementation with inulin-propionate ester (IPE), which delivers propionate to the colon, suppresses ad libitum energy intake and stimulates the release of satiety hormones acutely in humans, and prevents weight gain. In order to determine whether IPE remains effective when incorporated into food products (FP), IPE needs to be added to a widely accepted food system. A bread roll and fruit smoothie were produced. Twenty-one healthy overweight and obese humans participated. Participants attended an acclimatisation visit and a control visit where they consumed un-supplemented food products (FP). Participants then consumed supplemented-FP, containing 10 g/d inulin or IPE for six days followed by a post-supplementation visit in a randomised crossover design. On study visits, supplemented-FP were consumed for the seventh time and ad libitum energy intake was assessed 420 min later. Blood samples were collected to assess hormones and metabolites. Resting energy expenditure (REE) was measured using indirect calorimetry. Taste and appearance ratings were similar between FP. Ad libitum energy intake was significantly different between treatments, due to a decreased intake following IPE-FP. These observations were not related to changes in blood hormones and metabolites. There was an increase in REE following IPE-FP. However, this effect was lost after correcting for changes in fat free mass. Our results suggest that IPE suppresses appetite and may alter REE following its incorporation into palatable food products.

• Item Type: Articles
• Additional Information: This article presents independent research funded by the UK Biotechnology and Biological Sciences Research Council (BBSRC) (BB/L004259/1). This article was supported by the NIHR CRF BRC at Imperial College (IC) Healthcare NHS Trust. The views expressed are those of the authors and not necessarily those of IC, the NHS, the NIHR or the Department of Health. The Division of Diabetes, Endocrinology and Metabolism and Investigative Medicine is funded by grants from the MRC, BBSRC, NIHR, an Integrative Mammalian Biology (IMB) Capacity Building Award, an FP7-HEALTH-2009-241592 EuroCHIP grant and is supported by the NIHR Biomedical Research Centre Funding Scheme. GF holds an NIHR Senior Investigator Award, CSB was funded by the UK Medical Research Council (MR/K01711X/1), IGP is supported by a NIHR Career development research fellowship (NIHR-CDF-2017-10-032).
• Status: Published
• Refereed: Yes
• Glasgow Author(s) Enlighten ID: Preston, Professor Tom and Morrison, Professor Douglas

Creator Roles

Preston, T.: Writing – review and editing
Morrison, D. J.: Conceptualization, Methodology, Writing – original draft, Writing – review and editing, Funding acquisition

• Authors: Byrne, C. S., Chambers, E. S., Preston, T., Tedford, C., Brignardello-Guerra, J., Garcia-Perez, I., Holmes, E., Wallis, G. A., Morrison, D. J., and Frost, G. S.
• College/School: College of Science and Engineering > Scottish Universities Environmental Research Centre
• Journal Name: Nutrients
• Publisher: MDPI
• ISSN: 2072-6643
• ISSN (Online): 2072-6643
• Published Online: 16 April 2019
• Copyright Holders: Copyright © 2019 The Authors
• First Published: First published in Nutrients 11(4): 861
• Publisher Policy: Reproduced under a Creative Commons License