TY - JOUR
T1 - Melanoidins from coffee and bread differently influence energy intake
T2 - A randomized controlled trial of food intake and gut-brain axis response
AU - Walker, Joel M.
AU - Mennella, Ilario
AU - Ferracane, Rosalia
AU - Tagliamonte, Silvia
AU - Holik, Ann Katrin
AU - Hölz, Kathrin
AU - Somoza, Mark M.
AU - Somoza, Veronika
AU - Fogliano, Vincenzo
AU - Vitaglione, Paola
N1 - Publisher Copyright:
© 2020 The Author(s)
PY - 2020/9
Y1 - 2020/9
N2 - Melanoidins are Maillard reaction products similar to dietary fiber but their effect on food intake was under-investigated. A randomized, crossover study of 14 healthy subjects investigated whether melanoidins modulated energy intake and affected the postprandial dynamics of 21 gut-brain modulators of appetite including gastrointestinal peptides, endocannabinoids, N-acylethanolamines and neuropeptides. At breakfast the subjects consumed a bread enriched with either 3 g coffee melanoidins (CM), 3 g bread melanoidins (BM), or a conventional bread (CT). Energy intakes at lunch and throughout the day were measured, while appetite sensations and blood samples were collected before and 30, 60, 120, and 180 min after breakfast. Compared to CT, CM significantly reduced daily energy intake by 26%. CM lowered blood glucose peak, insulin, α-melanocyte stimulating hormone, orexin-A, β-endorphin, and blunted the response of three N-acylethanolamines versus BM. Coffee melanoidins at breakfast reduces daily energy intake and modulates postprandial glycemia and other biomarkers.
AB - Melanoidins are Maillard reaction products similar to dietary fiber but their effect on food intake was under-investigated. A randomized, crossover study of 14 healthy subjects investigated whether melanoidins modulated energy intake and affected the postprandial dynamics of 21 gut-brain modulators of appetite including gastrointestinal peptides, endocannabinoids, N-acylethanolamines and neuropeptides. At breakfast the subjects consumed a bread enriched with either 3 g coffee melanoidins (CM), 3 g bread melanoidins (BM), or a conventional bread (CT). Energy intakes at lunch and throughout the day were measured, while appetite sensations and blood samples were collected before and 30, 60, 120, and 180 min after breakfast. Compared to CT, CM significantly reduced daily energy intake by 26%. CM lowered blood glucose peak, insulin, α-melanocyte stimulating hormone, orexin-A, β-endorphin, and blunted the response of three N-acylethanolamines versus BM. Coffee melanoidins at breakfast reduces daily energy intake and modulates postprandial glycemia and other biomarkers.
KW - Clinical trial
KW - Diabetes
KW - Dietary fibre
KW - Maillard reaction
KW - Obesity
KW - Processed foods
UR - http://www.scopus.com/inward/record.url?scp=85086644796&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2020.104063
DO - 10.1016/j.jff.2020.104063
M3 - Article
AN - SCOPUS:85086644796
SN - 1756-4646
VL - 72
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 104063
ER -
