Glucose Tolerance
Conditions
Brief summary
The aim of the project is to study the connection between bacterial fermentation in the colon of prebiotic substrates and effects on systemic metabolism and appetite i healthy humans
Detailed description
The purpose with this project is to study the association between bacterial fermentation in the colon of specific mixtures of cereal dietary fiber and effects on systemic metabolism and appetite regulation. For this purpose, short term studies are performed in healthy adult subjects. Different cereals, cereal blends and from cereal extracted dietary fiber will be studied, as well as effects of different processing of the cereals. Cardiometabolic test markers and colonic fermentation metabolites will be followed up to 14 h after intake of the test substrates, and gut microbiota composition will be determined prior to and after the interventions.
Interventions
OTHERCereal product 1
Cereal products based on rye, barley, wheat, oat, and corn
OTHERCereal product 2
Cereal products based on rye, barley, wheat, oat, and corn
OTHERCereal product 3
Cereal products based on rye, barley, wheat, oat, and corn
OTHERCereal product 4
Cereal products based on rye, barley, wheat, oat, and corn
OTHERCereal product 5
Cereal products based on rye, barley, wheat, oat, and corn
OTHERControl product
A cereal based product with low concentrations of df
Sponsors
Vinnova
Öste Venture AB
Lund University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Intervention model description
Crossover randomised
Eligibility
Sex/Gender
ALL
Age
20 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy adults * BMI\<30 * non smokers * consuming a non-vegetarian diet that follows the Nordic guidances
Exclusion criteria
* fasting blood glucose \>6.1 mmol/L * known cardio-metabolic disease (e.g. diabetes, hypertension, metabolic syndrome), gastro-intestinal disorders such as IBS (irritable bowel syndrome) that can interfere with the study results, food allergies. Further no antibiotics or probiotics should have been consumed within 4 weeks prior to and during the study.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Blood glucose regulation | 0-14 h after intake | Postprandial blood glucose regulation (incremental area under the curve) acute after intake of the test products and at forthcoming meals within 14 h after consumption of test products. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| plasma GLP-2 | 0-14 h after intake | gut hormone involved in gut mucosa integrity |
| plasma adiponectin | 0-14 h after intake | hormone involved in metabolic regulation |
| plasma BDNF (Brain-derived neurotrophic factor) | 0-14 h after intake | signal protein important for brain functions, but also involved in metabolic regulation |
| plasma neurotensin | 0-14 h after intake | a neuro peptide peptides involved in appetite and metabolic regulation |
| plasma Nesfatin-1 | 0-14 h after intake | a neuro peptide that participates in the regulation of hunger and fat storage. |
| serum insulin | 0-14 h after intake | Postprandial serum insulin concentrations (incremental area under the curve) acute after intake of the test products and at forthcoming meals within 14 h after consumption of test products. |
| gut microbiota composition | first stool delivered from14 h after intake | effects on gut microbiota composition after intake of prebiotics |
| plasma GLP-1 (glucagon-like peptide-1 ), PYY (peptide tyrosine tyrosine), Ghrelin | 0-14 h after intake | Gastro-intestinale hormones involved in appetite and metabolic regulation |
| plasma: CRP (C reactive protein ), IL (interleukin)-6, IL-18, IL-8, IL-1, IL-10, LBP (lipopolysaccharide-binding protein), (PAI-1plasminogen activator inhibitor) | 0-14 h after intake | Inflammatory markers in blood |
| plasma SCFA (short-chain fatty acid) | 0-14 h after intake | colonic fermentation metabolites |
| blood lipids | 0-14 h after intake | cholesterol and free fatty acids in plasma |
Other
| Measure | Time frame | Description |
|---|---|---|
| Energy intake | 4 h after intake of a test product or the control product | ad libitum intake at a second meal after intake of test products |
| breath hydrogen concentrations | 0-14 h after intake | indicator of gut fermentation |
| Subjective appetite sensations | 0-14 h after intake | determined with VAS (visual analogue scale) scales (0-100 mm) |
| mood (valence and activity) | 0-14 h after intake | determined with VAS scales (0-100 mm) |
Countries
Sweden
Outcome results
None listed