Previously, animal models suggest that gut microbial metabolism may
affect host metabolism, including appetite regulating hormones.
Elin V Johansson, from Lund University (Sweden) and colleagues evaluated the
potential effects of a whole grain barley kernel product, rich in intrinsic
indigestible carbohydrates (dietary fiber and resistant starch), on markers of
metabolism and appetite regulation in healthy men and women.
The team enrolled 19 young adults, each of whom was randomly assigned to
consume late evening meals with additional boiled barley kernels, or white wheat
bread. Blood samples were collected during the following breakfast and lunch
times. The barley kernels associated with an increase in glucagon-like-peptide-1
(GLP-1), a satiety hormone, as compared to white bread. Further, the group
consuming the barley kernels experienced a decrease in free fatty acid levels and
reduced inflammatory markers.
The team also observed a significant reduction in calorie intake during lunch the
next day among the barley consumers, as compared to the white bread group.
The study authors conclude that: “The results indicate that the Barley Kernel
evening meal, facilitate glucose regulation, increase the release of GLP-1,
reduce subsequent calorie intake while at the same time decreasing hunger over
2 subsequent meals including morning appetite and a decrease in free fatty acid
levels possibly mediated through gut microbial fermentation of the indigestible
carbohydrates.”
Reference:
affect host metabolism, including appetite regulating hormones.
Elin V Johansson, from Lund University (Sweden) and colleagues evaluated the
potential effects of a whole grain barley kernel product, rich in intrinsic
indigestible carbohydrates (dietary fiber and resistant starch), on markers of
metabolism and appetite regulation in healthy men and women.
The team enrolled 19 young adults, each of whom was randomly assigned to
consume late evening meals with additional boiled barley kernels, or white wheat
bread. Blood samples were collected during the following breakfast and lunch
times. The barley kernels associated with an increase in glucagon-like-peptide-1
(GLP-1), a satiety hormone, as compared to white bread. Further, the group
consuming the barley kernels experienced a decrease in free fatty acid levels and
reduced inflammatory markers.
The team also observed a significant reduction in calorie intake during lunch the
next day among the barley consumers, as compared to the white bread group.
The study authors conclude that: “The results indicate that the Barley Kernel
evening meal, facilitate glucose regulation, increase the release of GLP-1,
reduce subsequent calorie intake while at the same time decreasing hunger over
2 subsequent meals including morning appetite and a decrease in free fatty acid
levels possibly mediated through gut microbial fermentation of the indigestible
carbohydrates.”
Reference:
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