Tesi sul tema "Satiaty"
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1
Ambli, Mouna. "Identification de nouvelles voies de valorisation en lien avec la santé pour des hydrolysats de collagène d'origines différentes". Electronic Thesis or Diss., Université de Lille (2022-....), 2022. http://www.theses.fr/2022ULILR040.
Abstract (sommario):
L'augmentation constante du nombre de personnes souffrant d'obésité et de ses pathologies associées, regroupées sous le terme de syndrome métabolique, imposent, de façon urgente, la mise en œuvre de solutions préventives. Les protéines et plus spécifiquement les peptides bioactifs, issus de leur digestion, constituent des solutions intéressantes et à très forte valeur ajoutée pour les entreprises agroalimentaires dans un contexte de valorisation des co-produits alliant santé, consommation raisonnée et économie circulaire. Dans le cadre de cette thèse, 3 types de gélatines, de bœuf, porc et poisson, et leurs hydrolysats, ont été étudiés afin de déterminer leurs bénéfices sur la santé.Les six matrices ont fait l'objet d'une digestion gastro-intestinale simulée (DGI), mimant les 3 premières phases de la digestion : orale, gastrique et intestinale.La première étude s'est attachée à la caractérisation des matrices par chromatographie d'exclusion stérique ainsi que par spectrométrie de masse. Cette étape a pu mettre en lumière des différences de populations peptidiques qui pourraient être liées à des différences de bioactivités des matrices digérées. Ainsi, l'étude a consisté à mesurer et comparer la capacité des digestats intestinaux des différentes sources protéiques à i) induire la sécrétion d'hormones intestinales, ii) inhiber l'activité de la dipeptidyl peptidase-IV (DPP-IV), enzyme impliquée dans le métabolisme glucidique via le clivage des incrétines telles que le glucagon like peptide-1 (GLP-1) et le glucose-dependent insulinotropic polypeptide (GIP), et iii) réduire le statut inflammatoire de l'épithélium intestinal.Les digestats ont été testés sur une lignée de cellule entéroendocrine, les STC-1, capables de secréter une panoplie d'hormones intestinales impliquées dans la régulation de la prise alimentaire et le métabolisme glucidique comme le GLP-1 et les cholécystokinines (CCK). Les digestats de gélatine de porc ont démontré leur capacité à stimuler la sécrétion de ces hormones de façon significative.Concernant l'inhibition de la DPP-IV, plusieurs approches ont été utilisées. La première, utilisant in vitro une DPP-IV recombinante humaine, ainsi que la seconde in situ, utilisant un modèle cellulaire intestinal (Caco-2) exprimant l'enzyme, ont révélé que la gélatine hydrolysée de poisson était la source protéique possédant le pouvoir inhibiteur le plus important. Deux séquences peptidiques d'intérêt, issues de l'hydrolysat de gélatine de poisson ayant subie une DGI, ont pu être identifiées après passage de la barrière intestinale, simulée à l'aide d'une coculture de cellules Caco-2 / HT-29-MTX, grâce à une analyse par spectrométrie de masse ainsi qu'à l'optimisation d'outils bioinformatiques de prédiction. Les peptides ont ensuite été synthétisés et ont prouvé leur efficacité à inhiber in vitro la DPP-IV plasmatique dans du sérum humain.Les sources digérées ont également été étudiées in vitro dans un contexte d'inflammation sur un modèle innovant de barrière intestinale. Certaines ont permis de réduire les quantités d'interleukine 8 sécrétées par les cellules intestinales au même niveau que celui du contrôle anti-inflammatoire, traduisant une diminution de l'état inflammatoire de la barrière intestinale.Ces résultats mettent en lumières les bioactivités des peptides issus de ces gélatines, co-produits protéiques de l'industrie agro-alimentaire, qui pourraient, dans une démarche d'alimentation personnalisée, prévenir des pathologies liées au syndrome métabolique et améliorer la qualité de vie de patients. Ils contribuent également à une meilleure compréhension de la bioactivité des protéines alimentaires au niveau intestinalThe constant increase in the number of people suffering from obesity and its associated pathologies, grouped under the term metabolic syndrome, urgently requires implementing preventive solutions. Proteins and, more specifically, bioactive peptides, derived from the digestion of these proteins, constitute interesting solutions with very high added value for agri-food companies in a context of valorization of by-products combining health, rational consumption and circular economy. This thesis studied three types of gelatines, beef, pork and fish, and their hydrolysates to investigate their health benefits.All six matrices were subjected to simulated gastrointestinal digestion (SGID), mimicking the first three phases of digestion: oral, gastric and intestinal.The first study focused on the characterization of the matrices by steric exclusion chromatography and mass spectrometry. This step highlighted differences in peptide populations that could lead to differences in bioactivities depending on the matrices digested. Concerning bioactivities, the study focused on the capacity of digests from the intestinal phases to i) induce the secretion of intestinal hormones, ii) inhibit dipeptidyl peptidase-IV (DPP-IV)activity, an enzyme involved in glucose metabolism via the cleavage of incretins such as glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), and iii) reduce the inflammatory status of the intestinal epithelium.The digests were tested on enteroendocrine cells, STC-1, capable of secreting a range of intestinal hormones implicated in regulating food intake and glucose metabolism, such as GLP-1 and cholecystokinins (CCK). Pork gelatine digests have been shown to stimulate the secretion of these hormones significantly.Regarding the inhibition of DPP-IV, several strategies have been used. The first, using in vitro recombinant human DPP-IV, and the second in situ, using an intestinal cell model (Caco-2) expressing the enzyme, revealed that fish gelatine hydrolysate digest is the protein source with the most significant inhibitory power. Two peptide sequences of interest, derived from fish gelatine hydrolysate digest, were successfully identified after passage through the intestinal barrier, simulated using a Caco-2 / HT-29-MTX cell coculture by mass spectrometry analysis and optimization of bioinformatics prediction tools. The peptides were then synthesized and validated as effective in vitro inhibitors of plasmatic DPP-IV in human serum.In an innovative intestinal barrier model, the digested sources were also studied in vitro in the context of inflammation. As a result, some of them reduced the amounts of interleukin-8 secreted by intestinal cells to the same level as the anti-inflammatory control, traducing a decrease in the inflammatory state of the intestinal barrier.These results highlight the bioactivities of the peptides derived from these gelatines, protein by-products of the agri-food industry, which could, in a personalized diet approach, prevent pathologies linked to metabolic syndrome and improve the quality of life of patients. They also contribute to a better understanding of the bioactivity of food proteins at the intestinal level
2
Peacock, Amanda Nicola. "Satiety signalling in obese children and adolescents". Thesis, University of Leeds, 2018. http://etheses.whiterose.ac.uk/22868/.
Abstract (sommario):
Background: Studies in adults have shown physiological protection of a 'set-point' for weight, explaining why obese adults who diet eventually regain weight. Objective: We hypothesised that set-points for weight, and their physiological defence, are flexible in childhood but become fixed around puberty. We aimed to show that obese children who lost weight had less 'reflex' changes in satiety hormone profiles (that would drive weight regain), compared with adolescents who had experienced a similar degree of weight change. Method: Prospective cohort study. 41 subjects; 21 obese pre-pubertal children (age 3-7 years; 11 male) and 20 obese adolescents (age 14-18 years; 10 male). Obesity defined as BMI > 2.4 SDS. Subjects recruited as either 'reducers' (relative/absolute weight loss of ≥ 10% in the preceding 9-15 months) or 'maintainers' (controls). Measures: Resting Energy Expenditure (REE), bioelectrical impedance, and fasting and post-prandial (every 30 minutes for 3 hours) satiety hormone profiles. Results: Post-pubertal adolescents had 31% lower Ghrelin concentrations (4%-51%, p=0.03) and 50% higher Amylin concentrations than pre-pubertal children (18%-91%, p=0.001). The association between Ghrelin, Amylin and GIP concentration and weight change was similar for both pre and post-pubertal children (p=0.79, p=0.39, p=0.79 respectively). No associations were found for Peptide YY, Pancreatic Polypeptide, or active GLP-1. Regarding satiety, post-pubertal reducers reported less hunger and higher satiety than pre-pubertal children (p < 0.05). REE in pre-pubertal weight reducers and maintainers were similar (50kcal lower, -143 to 242, p=0.6) but post-pubertal reducers had 250kcal lower REE compared to post-pubertal maintainers (-68 to 572, p=0.1). Conclusion: Satiety hormone profiles were similar between pre and post-pubertal subjects, and contrast with adult data where weight reduction leads to sustained increases in Ghrelin and reductions in the other hormones. These findings indicate that the physiological mechanisms which act to protect against weight change in adults develop later than in the adolescent years.
3
Willbond, Stephanie. "The pre meal priming of gastrointestinal satiety factors". Thesis, University of Ottawa (Canada), 2008. http://hdl.handle.net/10393/28038.
Abstract (sommario):
Background. Although experimental studies on meal frequency are few, results show that increasing the number of daily meals leads to decreased energy intake (EI). No studies have yet looked at the type of meal patterning that would maximize this reduction.
Objective. The purpose of this study was to determine if structured preloads affects EI, appetite, and Peptide YY (PYY) and Glucagon like peptide-1 (GLP-1) concentrations in normal weight men.
Design. Eight normal weight men (25.3 +/- 2.6 kg/m 2) participated in a randomized crossover trial. In condition 1 the subjects were able to self select their snacks ad libitum. In condition 2 the subjects consumed a standardized preload (300 Kcal: 40% protein, 40% carbohydrate and 20% fat) 15 minutes prior to lunch and dinner. During condition 3, participants consumed the preload, at times that maximized their pre meal fullness levels. During each condition, a standardized breakfast was served, while lunch and dinner were self-selected from a 5 item menu, and eaten ad libitum. Daily EI, fasting and postprandial appetite, PYY, and GLP-1 were sampled every 30 minutes for 9 hours for all 3 conditions.
Results. No difference in daily EI, AUC GLP-1, and PYY was noted between conditions. Desire, hunger, and PFC were found to be lowest during the control session (P<0.05). Finally, GLP-1 concentrations were correlated to fullness levels with significance during conditions 1 (R=0.81, P<0.05) and 3 (R=0.89, P<0.01).
Conclusion. Structured snacking does not affect EI over the short term.
Key words. Energy intake, appetite, PYY, GLP-1, preload, meal frequency.
4
Blackmore, Megan Elaine. "The Influences of Breakfast Cereal Composition on Satiety". Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/BlackmoreME2008.pdf.
5
West, Jenelle T. "Hunger and Satiety in Recovering Eating Disorder Patients". DigitalCommons@USU, 2005. http://digitalcommons.usu.edu/etd/5514.
Abstract (sommario):
Desire to eat, hunger, feeling of having enough to eat, and fullness were measured in 11 eating disorder patients in treatment for less than two months, 7 eating disorder patients in treatment for more than two months, and 11 controls. The experimental group was female patients with a DSM-IV diagnosis of Anorexia Nervosa, Bulimia Nervosa, or eating disorder not-otherwise-specified. The experimental and control groups ate a test meal two hours after a preload. The groups answered four questions about desire to eat, hunger, feeling of having enough to eat, and fullness, before they ate, halfway through their meal, immediately upon finishing the meal, and 15 minutes after finishing their meal. The groups were required to eat 100% of the meal provided. The difference in data between the experimental and control groups was not statistically significant. The experimental group that had been in treatment longer than two months had means closer to the control group than the other experimental group who had been in treatment less than two months. This may suggest that the experimental group who had been in treatment more than two months was starting to regain a more normal sense of hunger and satiety. However, a repeat study with a larger sample size would be needed to prove that statement.
6
Mendes, Nuno Eduardo dos Anjos Serra. "Evaluation of different natural ingredients as satiety inductors". Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8056.
Abstract (sommario):
Dissertation to obtain a Master’s Degree in Chemical and Biochemical EngineeringUsing natural ingredients to combat obesity has emerged as a promising alternative to conventional therapies which present many side effects. Satiety induction by the ingestion of certain natural compounds has been proven to be an interesting strategy. In this context, the present study had the following objectives: - Isolation of rucola, watercress and spinach, plum and tomato waste and cladodes of Opuntia ficus-indica extracts, rich in compounds with the potential to induce a prolonged feeling of satiety - Assess the satiety inducing potential of isolated extracts using two enzymatic methods: - Inhibition of pancreatic lipase, an enzyme responsible for the conversion of complex lipids into simple and easily absorbable fat, which when inhibited is associated with a prolongation of satiety and a reduction in fat absorption, being the therapeutic target of Orlistat (the most common anti-obesity drug) - Inhibition of trypsin’s proteolytic activity, which is associated with a prolongation of satiety as it promotes the secretion of cholecystokinin (CCK), a polypeptide which regulates pancreatic enzyme release, which not only promotes satiety but also slows gastric emptying. In this work a method for extracting thylakoids, which are potent inhibitors of pancreatic lipase,was optimized. In addition to spinach, this method was applied for the first time to rucola and watercress. The extracts from these three matrixes exhibited lipase inhibitory activity, with spinach being the most efficient one. Hydroalcoholic extracts were prepared from plum residue, rich in polyphenols and saponins, which also showed efficient inhibitory capacity of pancreatic lipase. A protocol was optimized for the extraction of proteins which applied to the plum residue,tomatoes and cladodes of Opuntia ficus-indica. Only the opuntia and tomato extracts presented effective inhibition of trypsin’s proteolytic activity.
7
Park, Ji S. "CYCLIC GMP: A SATIETY SIGNAL IN C. ELEGANS". VCU Scholars Compass, 2015. http://scholarscompass.vcu.edu/etd/3851.
Abstract (sommario):
Appetite control and satiety mechanisms help animals maintain energy homeostasis; however, these mechanisms can be misregulated, leading to overweight and obesity. Caenorhabditis elegans is an excellent model system to study appetite and satiety because of its conserved behavioral aspects of satiety and conserved molecular mechanisms. ASI senses nutrition and its activity is required for the behavioral state of satiety quiescence. The purpose of this thesis project was to elucidate the function of cGMP signaling in ASI by looking at behavioral effects from the pharmacological use of sildenafil (Viagra), a PDE inhibitor, and the effects on ASI activation from mutating guanylyl cyclase DAF-11. Sildenafil treatment increases satiety quiescence and decreases fat storage in a PDE-dependent manner. The daf-11 mutation decreased overall fluorescence intensity of ASI activation and the frequency at which ASI activated by about 50% compared to wild-type worms, suggesting that DAF-11 plays an important role in ASI to promote satiety.
8
Gendron, Christopher Joseph. "The Effect of Cranberry Juice on Glycemia and Satiety". Fogler Library, University of Maine, 2011. http://www.library.umaine.edu/theses/pdf/GendronC2011.pdf.
9
Meyer, Danielle Susan. "Influence of Potato Type on Satiety and Related Responses". Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/MeyerDS2008.pdf.
10
Michaels, Beth. "The effect of protein source on satiety in rats /". Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1203548351&sid=1&Fmt=2&clientId=1509&RQT=309&VName=PQD.
11
Yiin, Yeh-Min 1975. "Acquisition of odor-cued fasting-anticipatory satiety in rats". Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29489.
Abstract (sommario):
Animals can associate orosensory characteristics from food with postingestive effects and adjust meal size to prevent energy deficit. By using odor-fasting duration conditioning, two studies were conducted to test the above hypothesis. In the first study, thirteen male and eleven female adult Wistar rats were given 1.5 hours to ingest a casein-based test-meal odorized by either vanilla or chicken flavor prior to a 4-hour short-fast or a 12-hour long-fast. Rats went through the training phase with a pseudo-random sequence of six duplicates of each odor-fasting pairing over four experimental days, followed by an odor preference test. Gender differences may exist regarding hunger perception because only females were capable of adjusting meal size according to the postprandial fast duration. A second study was conducted to examine whether a sugar-rich meal can improve acquisition of anticipatory satiety through memory enhancement. Thirty-two female Sprague-Dawley rats were given either a sugar-rich or a protein-rich test-meal prior to the post-prandial fasts. Rats were conditioned in a similar fashion to the first study except that different odors were used, postprandial fasts were shortened to 3 and 10 hours, whereas training phase was elongated to eleven duplicates and followed by an extinction phase. Both dietary groups acquired the anticipatory satiety. However, probably due to the carbohydrate-induced overeating, the sugar-rich group in contrast to the protein-rich group, exhibited a delayed learning in meal-size adjustment prior to a short fast. The above studies demonstrated the existence of gender and macronutrient differences in food intake regulation.
12
Logan, Amanda Lynn. "Satiety induced by neuropeptide FF and gastrin in birds". Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/83786.
Abstract (sommario):
Mammalian and avian species differ in some appetite-related aspects including how and which neurotransmitters and hormones regulate appetite. The objective of this research was to determine how two satiety-inducing neuropeptides regulate feeding behavior in avian models. Neuropeptide FF (NPFF) was intracerebroventricularly (ICV) injected into Japanese quail and decreased food intake at a dose of 32 nmol. NPFF-injected quail had increased expression levels of hypothalamic melanocortin subtype 3 receptor and decreased expression levels of neuropeptide Y receptor subtype 1 mRNAs compared to vehicle-injected controls. In a second study, gastrin was ICV injected into broiler chicks and decreased food intake at a dose of 500 ng (0.12 nmol). There was increased c-Fos immunoreactivity in the lateral hypothalamus (LH), paraventricular nucleus (PVN), arcuate nucleus, nucleus of the solitary tract, and area postrema at 1 h post-injection. Although a variety of genes were measured in those activated nuclei, there were only differences in melanin-concentrating hormone mRNA in the LH and corticotropin-releasing factor (CRF) mRNA in the PVN, suggesting that CRF signaling was involved in the hypothalamic response to gastrin. However, co-injection of gastrin and astressin, a CRF receptor antagonist did not affect gastrin-induced suppression of food intake, implying that the CRF receptors may not be directly associated with gastrin-induced satiety. Identifying the molecular pathways that mediate the effects of anorexigenic neuropeptides in birds will lead to the development of novel treatment options for appetite-related diseases and increased understanding of factors that affect production efficiency in commercial poultry and survival/resource allocation in wild birds.Master of Science
13
Kong, Kai Ling. "Effects of kefirs on glycemic, insulinemic and satiety responses". [Ames, Iowa : Iowa State University], 2009.
14
Luca, Marciani Laurea. "EPA of gastric function : the effects of physical factors in food". Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368241.
15
Hollis, James H. "A study of food intake and nutrition in the elderly". Thesis, University of Central Lancashire, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275923.
16
Rathod, Yakshkumar Dilipbhai. "The feeding pattern of C57BL/6J mice". Wright State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=wright15988948196526.
17
Touyarou, Peio. "Formulation, caractérisation et validation d'un pain satiétogène". Phd thesis, Université de Bourgogne, 2011. http://tel.archives-ouvertes.fr/tel-00668177.
Abstract (sommario):
Ces travaux de thèse avaient pour but de formuler, de caractériser et de valider un pain élaboré à partir de farines sélectionnées pour améliorer son pouvoir satiétogène. Fort est de constater que depuis plusieurs décennies, la prévalence du surpoids et de l'obésité est croissante. Les risques liés à l'obésité ont un impact sur l'espérance de vie qui stagne dans certains pays développés. Pour lutter contre cette pandémie, la consommation de fibres alimentaires semblerait avoir un effet positif sur la diminution de la sensation de faim, sur la diminution des prises caloriques ainsi que sur la diminution du poids chez des personnes obèses. Ainsi, ce travail de thèse a d'abord consisté à formuler deux pains expérimentaux enrichis en fibres : un pain typé " pain complet " (PF1) et un pain typé " pain aux céréales ". (PF2) Afin de valider les effets de ces pains sur l'organisme, deux types d'études ont été menés : des études à court terme et des études à long terme. Deux études ont été réalisées à court terme. La première étude a montré que le pain le plus enrichi en fibres était considéré comme plus rassasiant qu'un pain de mie blanc, et les participants diminuaient les quantités consommées pour ce type de pain. La deuxième étude a montré que la réapparition de la faim était plus lente pour le pain le plus riche en fibres. Enfin, une étude à long terme menée auprès de participants normopondéraux consistait à proposer une quantité fixe et importante des pains PF1 et PF2 au petit-déjeuner. Au bout de 15 jours d'exposition, les participants déclaraient avoir moins faim suite à la consommation de ces pains enrichis en fibres. De plus, pour le pain PF1, les participants diminuaient leur prise calorique comparativement à une situation contrôle. Au final, l'ensemble de ces études a permis de cibler un pain expérimental et un paradigme à suivre pour une étude menée auprès de participants en surpoids et obèses dans le cadre d'un régime amaigrissant, pour améliorer le bien-être lié au vécu de ce régime.
18
Magrane, Elijah James. "The Effects of Blueberry Consumption on Satiety and Glycemic Control". Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/MagraneEJ2009.pdf.
19
Dibsdall, Louise Anne. "Physiological and sensory influences on food intake in learnt satiety". Thesis, University of Birmingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364518.
Abstract (sommario):
This Thesis examined the contributions of gastrointestinal and/or sensory influences to the control of food intake in everyday life. The postingestional effects at first exposure to an unfamiliar variant of a familiar food were measured by correcting the observed satiating effects with what the eater expected them to be. Physical forms of fat or chemical compositions of carbohydrate in familiar foods differed in the timing of these postingestional satiating effects. Cream, which is hypothesised to empty rapidly from the stomach into the intestine, satiated rapidly but transiently. Conversely, oil that was liable to separation in the stomach produced a delayed and more prolonged satiating effect. Learning about the postprandial effects of foods containing unfamiliar levels of a form of nutrient occurred at first exposure to the after-effects of that variant: that is, sensory recognition of that variant at the second exposure resulted in participants' predictions of its satiating effect becoming more realistic. A more prolonged satiating effect was expected from yoghurts containing a higher amount of fat. At the same time, repeated exposure to a particular flavour of yoghurt induced more accurate predictions of the postprandial effects of the amount of fat associated with that flavour. Expected duration of hunger suppression by familiar and identifiable foods was related to some extent to the observed differences in the duration of postingestional satiating effects of a particular nutrient preparation. Pasta with an oily salad dressing was believed to satiate the eater for longer than a pasta with a creamy salad dressing. Breakfast cereal labelled as high in fibre was expected to produce a more prolonged satiating effect than protein and so on in order for starch, fat or sugar. These differences in expected postingestional satiating after-effects of a food or meal may contribute to the planning of meal contents and perhaps timing. Unexpected timing of a meal or a `surprise' in the postingestional effects of a food altered the composition of the next meal of another sort from the participant's usual choice towards one giving the appropriate after-effects.
20
Welcher, Robin M. "Pre-meal beverage consumption affects hunger, satiety and energy intake". Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009welcherr.pdf.
21
Allirot, Xavier. "Le fractionnement alimentaire : une stratégie pour mieux contrôler son appétit ? : quels impacts sur la balance énergétique ? : approche physiologique et développement d’une méthodologie d’étude expérimentale du comportement alimentaire en situation écologique de restauration". Thesis, Lyon 1, 2012. http://www.theses.fr/2012LYO10242/document.
Abstract (sommario):
Fractionner son alimentation consiste à augmenter la fréquence de ses prises alimentaires, sans modifier la quantité totale d’énergie ingérée. Dans ce travail de thèse, nous avons étudié les effets du fractionnement alimentaire sur l’appétit et la balance énergétique chez des sujets de poids normal et obèses. Le premier objectif était d’ordre méthodologique : nous avons proposé et validé un dispositif original d’étude de l’appétit, basé sur la duplication du même protocole dans deux lieux de recherche différents et sur l’utilisation d’un restaurant expérimental, en reproduisant une situation écologique de repas. Ce dispositif permet de répondre à deux enjeux méthodologiques. D’une part, il permet une approche intégrée de l’appétit, grâce à l’association de mesures subjectives (sensations de faim et de satiété), physiologiques (biomarqueurs de l’appétit : ghréline et GLP-1) et comportementales (consommations, choix et rythmes alimentaires). D’autre part, le caractère écologique de la situation de repas proposée assure une bonne validité externe des résultats. Le second objectif était d’étudier, grâce à cette méthodologie, les conséquences à court terme du fractionnement alimentaire sur les sensations de faim, les hormones qui régulent l’appétit, le comportement au cours du repas qui suit le fractionnement, ainsi que sur les orientations métaboliques. Chez des sujets de poids normal, les approches subjectives, physiologiques et comportementales ont toutes montré une diminution de l’appétit en réponse au fractionnement. En revanche, nous n’avons pas obtenu les mêmes bénéfices comportementaux chez les obèses, chez qui le fractionnement n’a pas induit de baisse des apports énergétiques au cours du repas suivant. Sur le plan métabolique, nous avons montré les mêmes effets dans les deux populations, à savoir une insulinémie maintenue au-dessus de son niveau basal, entraînant une inhibition prolongée de la lipolyse, elle-même caractérisée par une baisse des concentrations plasmatiques en acides gras non estérifiés. Le fractionnement a également entrainé une diminution de la dépense énergétique via la thermogénèse alimentaire. Ce travail met en évidence les bénéfices possibles du fractionnement alimentaire chez les personnes de poids normal pour mieux contrôler leur appétit. En revanche, cette stratégie ne semble pas adaptée pour des personnes obèses. Les effets sur la dépense énergétique et les orientations métaboliques, potentiellement négatifs, doivent être étudiés sur de plus longues périodesThis thesis project consists in studying the effects of eating smaller more frequent meals, with no change in energy intake, on appetite and energy balance in normal weight and obese subjects. The first objective was methodological: we proposed and validated an original methodology for studying appetite, based on the duplication of the same protocol in two different research centers, and the use of an experimental restaurant, reproducing an ecological meal situation. This methodology enables to answer two methodological issues. Firstly, it allows an integrated approach of appetite, associating subjective (hunger and satiety feelings), physiological (biomarkers of appetite: ghrelin and GLP -1) and behavioral (food intake, choices and eating rhythms) measurements. Secondly, the ecological character of the eating situation we proposed, ensure a good external validity of the results. The second objective was to assess, thanks to this methodology, the short term consequences of eating smaller more frequent meals on subjective appetite, on hormones that regulates appetite, on eating behaviors during the subsequent meal, and on metabolic orientations. In normal weight subjects, subjective, physiological and behavioral approaches showed a decrease in appetite after eating smaller more frequent meals, while in obese subjects we did not obtain the same beneficial behaviors: obese subjects did not consume less energy during the subsequent meal. Metabolic results showed the same effects in both normal weight and obese subjects: insulin concentrations were maintained above their basal level, leading to an extended inhibition of lipolysis, characterized by a decrease in plasmatic concentrations of non-esterified fatty acids. Eating smaller more frequent meals also decreased energy expenditure via diet induced thermogenesis. This work highlights the fact that eating smaller more frequent meals may be beneficial in normal weight individuals in order to better control appetite, but it does not seem to be an adequate strategy in obese individuals. The effects on energy expenditure and metabolic orientations, potentially negative, should be studied over a longer period
22
Trigazis, Leonidas. "Involvement of cholecystokinin¦A receptors in protein-induced satiety in rats". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ27743.pdf.
23
Clarke, Sharon N. D. A. "The impact of ovarian hormones and cholecystokinin on palatability and satiety". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq28482.pdf.
24
Wong, Ka-hei, e 黃家禧. "Novel function of spexin as a satiety factor in feeding control". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/207994.
Abstract (sommario):
Spexin (SPX), also called neuropeptide Q (NPQ), is a novel neuropeptide discovered recently using the bioinformatic approach. Except for mammals, SPX has not been reported in lower vertebrates including fish and amphibians. Following its discovery, the biological functions of this peptide in both higher and lower vertebrates are still largely unknown.
To examine the structure and functions of SPX in fish model, molecular cloning of goldfish SPX has been performed and found to be highly comparable to its mammalian counterparts. In goldfish, broad expression of SPX transcripts has been found in various tissues. In vivo feeding studies have revealed that SPX mRNA levels in the telencephalon, optic tectum and hypothalamus of goldfish brain could be elevated by food intake. Brain injection of goldfish SPX, however, inhibited both basal and NPY- and orexin-induced feeding behaviour and food consumption. Similar treatment has also reduced transcript expression of NPY, AGRP and apelin with concurrent rises in CCK, CART, POMC, MCH and CRH mRNA levels in different brain areas examined. The differential effects of goldfish SPX on NPY, CCK and MCH transcript expression could also be noted in vitro in goldfish brain cell culture.
In mice, SPX has been also found to be expressed within the brain-gut axis, including the stomach and specific neuronal subpopulations within the hypothalamus, including the ARC, PVN, DMN, and VMN. Similar to goldfish, feeding has shown to affect SPX mRNA and protein expression. Fasted animals have lower SPX mRNA in the stomach, and lower SPX protein levels in the serum and glandular stomach; the opposite effects have been noted in ad libitumfed animals. Both IP and ICV injection of SPX could produce a short-term feeding inhibitory effect. Furthermore, ICV administration of SPX could also downregulate hypothalamic expression of NPY, NPY5R, AGRP, and GHSR mRNA, and upregulate leptin receptor and MC4R gene expression concurrently.
Taken together, these findings suggests that SPX may act as a satiety factor in vertebrate species. Apparently, SPX expression could be induced by feeding and the neuropeptide could act centrally to inhibit feeding by differentially regulating orexigenic and anorexigenic signals within the CNS.published_or_final_version
Biological Sciences
Master
Master of Philosophy
25
Lesdema, Aurélie. "Etude de l'effet combiné des fibres et des protéines sur la satiété et influence des paramètres psychologiques". Thesis, Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0093.
Abstract (sommario):
Dans le contexte général du contrôle du poids, le développement de produits à haut pouvoir satiétogène apparaît comme une alternative intéressante ou une réponse complémentaire aux propositions de régimes réduits en calories. Le principal objectif de cette thèse est d'évaluer le pouvoir satiétogène simple et combinés des fibres et des protéines dans une matrice biscuitière ainsi que l'influence de facteurs psychologiques telle que l'information fournie sur un aliment sur la satiété. Concernant l'influence de paramètres psychologiques, si l'on s'en réfère aux limites du TFEQ couramment utilisées par Stunkard et Messick, une cohorte de jeunes adultes français a de faibles score de TFEQ pour la restriction cognitive, la désinhibition et la faim. Ce résultat nous a permis de proposer de nouvelles limites plus basses que celles couramment utilisées et adaptées à cette catégorie de la population, souvent étudiée dans les études cliniques de comportement alimentaire. Ces limites ont été utilisées pour définir nos groupes de volontaires pour l'étude sur l'effet d'un message sur la satiété. Nous avons conclu qu'un message sur les propriétés satiétogènes d'un produit pourrait influencer un sous-groupe de la population, que sont les femmes faiblement restreintes et fortement désinhibées. Afin d'optimiser la sélection des prototypes utilisés dans l'étude clinique sur l'effet des fibres et des protéines sur la satiété, nous avons développé avec succès un nouvel outil pour entraîner un panel d'experts sensoriels à évaluer leur satiété. Un mélange de fibres et de protéines réduit les sensations d'appétit de manière plus importante que les biscuits enrichis simplement en un des ingrédients. Cette combinaison d'ingrédients actifs stimule des mécanismes qui sont induits par les fibres (comme la réduction de l'insulinémie et le ralentissement de la vidange gastrique) et les protéines (comme la diminution de la glycémie). En conclusion, cette approche intégrative de la satiété a permis d'apporter de nouvelles connaissances sur les effets synergique des fibres et des protéines sur les sensations d'appétit. Nous avons aussi proposé de nouvelles méthodes pour évaluer le pouvoir satiétogène de différents produits en utilisant l'expertise des domaines des sciences du sensoriel et de la nutrition. Ce travail souligne aussi l'importance des aspects psychologiques dans les études de nutrition humaine.Mots clés: Satiété, Fibres, Protéines, Three-Factor Eating questionnaire, Message satiété, entraînement à l'évaluation de la satiétéIn the general context of weight management, the development of food with higher satiating power appears to be an interesting alternative or a complementary answer to the proposition of calorie-reduced diets. The main aim of this thesis was to evaluate the single and combined satiating effects of proteins and fibres in biscuits and the influence of psychological factors, such as a given message about a food, on satiety. As for cognitive parameters, considering Stunkard and Messick guidelines about TFEQ limits, young French adults aged 20–39 yrs have low cognitive restraint, disinhibition and hunger scores. This finding makes it possible to suggest new limits for the TFEQ scores better adapted to this category of the population which is often used in clinical studies. We used these limits to define our groups of volunteers in the study about the influence of a message on satiety. It was found that giving a message on the satiating potential of a food may affect a sub-group of the population, such as low-restrained high-disinhibited women. To optimize the selection of the prototypes used in the clinical study about fibre and protein effects on satiety, we developed a new successful methodology to train a panel of sensorial experts in satiety assessment. A combination of fibre and protein in biscuits reduces appetite sensations more than do single enrichment in fibre or protein. The mixing of fibre and protein activates mechanisms which are induced by fibre (such as reduced insulinemia and slowed gastric emptying) and protein (such as reduced glycaemia). In conclusion, this integrative approach on satiety brings new knowledge about the synergistic effect of fibre and protein on appetite sensations. It proposes a new methodology using sensory and nutrition expertise to assess the satiety power of products and it also highlights the importance of psychometric traits in human food studies.Key words: Satiety, Fibres, Proteins, Three-Factor Eating questionnaire, Satiety message, training in satiety assessment
26
Irvine, Michael. "Expected satiation and expected satiety : an exploration of their correlates and causes". Thesis, University of Bristol, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.535171.
27
Alonso, Benito de Celis. "An EPI and fMRI assessment of the effect of viscosity on satiety". Thesis, University of Nottingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.423276.
28
Gadah, Nouf Saleh. "Liquid calories : an investigation of the satiety effects of sugar-sweetened beverages". Thesis, University of Bristol, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.680129.
Abstract (sommario):
There is currently much debate about the role of added sugar in our diet in relation to weight gain and obesity. In particular, sugar-sweetened beverages are thought to be articularly problematic, with some claims that ' liquid calories' are not sensed by the petite control system. Research findings spanning over 3 decades have shown that this not the case - these studies have used a procedure in which participants consume a drink containing sugar, or a control drink (water, or a drink sweetened with a low-energy sweetener), and subsequently eat a meal in which their food intake is measured covelily. This 'preload, test-meal procedure' has shown that consuming sugar in a drink does suppress appetite, but not sufficiently to fully 'compensate' for the calories in that drink. This thesis focused on aspects of study design in relation to the preload, test-meal procedure. Five experiments were conducted (testing a total of349 participants, eating a total of 698 test meals). The energy compensation (EC) for sugar in the traditional (commonly-used) cross-over design was modest when a sugar-sweetened beverage was matched to a low-energy sweetened beverage in terms of flavour, appearance and volume (37%, p = .048). Analyses suggested that this design may underestimate compensation due to a 'carry-over' effect, possibly arising from learning about the satiety effect of the sweet drink served on the first occasion carrying over to influence satiety experienced for the (higher or lower energy) sweet drink served on the second occasion. Consistent with this, compensation was greater when in another experiment water (familiar as nonsatiating, and different in taste and appearance to the sugar-containing drink) was used as a control- EC was 91 % (p = .009). The improved EC in this experiment was more apparent in men (123%) than in women (39%). In two further experiments, the satiety effects of sugar were examined in betweensubjects designs after controlling for baseline meal intake. Using this approach to avoid carry-over effects, the EC of sugar versus low-energy sweetener was 63% (p = .01). Again, EC was greater in men (109%) than in women (16%). This gender difference was not explained by differences in cognitive control of eating between men and women (i.e., women were not more likely than men to endorse restraint, meal planning, etc. as reasons for ending their meal). Another between-subjects design study varying the viscosity of a sugar versus low-energy sweetener preload showed that, contrary to current claims, EC for sugar in a drink was not less than EC for sugar consumed in semi-solid Gelly) and solid (candy) foods. Taken together, this thesis shows that the satiating effect of sugar in a drink has been underestimated by previous research. Nonetheless, it is likely that use of low-energy sweeteners will reduce energy intake, and therefore the risk of overweight and obesity, because they, like the use of fat replacers, reduce dietary energy density.
29
Gallagher, Thomas. "REGULATION OF SATIETY QUIESCENCE: CYCLIC GMP, TGF BETA, AND THE ASI NEURON". VCU Scholars Compass, 2013. http://scholarscompass.vcu.edu/etd/3254.
Abstract (sommario):
The worm Caenorhabditis elegans is a well-studied model organism in numerous aspects of its biology. This small free living nematode has less than 1,000 cells, but shows clear conservation in both signaling and behavior to mammals in aspects of appetite control. This is of importance to humans, where failure of appetite control is a major factor in the unprecedented obesity epidemic that we see today. In general, worm behavior reflects its internal nutritional state and the availability and quality of food. Specifically, worms show a behavioral state that mimics aspects of the mammalian behavioral satiety sequence, which has been termed satiety quiescence. We have used locomotion tracking and Hidden Markov Model analysis to identify worm behavioral state over time, finding quiescence along with the established worm locomotive behaviors roaming and dwelling. Using this analysis as well as more conventional cell biology and genetic approaches we have further investigated satiety signaling pathways. We have found that the neuron ASI is a major center of integration of signals regarding the internal nutritional state of the worms as well as the nutritional content of its environment. Our results show that cGMP causes levels of the TGFβ ligand to be increased in fasted worms, which is then released and binds to its receptor on the RIM and RIC neurons. This signaling connects nutritional state to behavioral response, promoting the sleep-like behavioral state satiety quiescence. Additionally, we have begun a candidate approach examining several other groups of signaling molecules for potential roles in satiety quiescence signaling including cannabinoids, multidrug resistance proteins, and neuropeptides. The result of this investigation is a better understanding of mechanisms of satiety quiescence signaling as well as a new tool that provides highly quantitative, unbiased, and automated data to aid in our ongoing work.
30
Gallagher, Thomas L. "Regulation of satiety quiescence| Cyclic GMP, TGF beta, and the ASI neuron". Thesis, Virginia Commonwealth University, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=3610909.
Abstract (sommario):
The worm Caenorhabditis elegans is a well-studied model organism in numerous aspects of its biology. This small free living nematode has less than 1,000 cells, but shows clear conservation in both signaling and behavior to mammals in aspects of appetite control. This is of importance to humans, where failure of appetite control is a major factor in the unprecedented obesity epidemic that we see today.
In general, worm behavior reflects its internal nutritional state and the availability and quality of food. Specifically, worms show a behavioral state that mimics aspects of the mammalian behavioral satiety sequence, which has been termed satiety quiescence. We have used locomotion tracking and Hidden Markov Model analysis to identify worm behavioral state over time, finding quiescence along with the established worm locomotive behaviors roaming and dwelling. Using this analysis as well as more conventional cell biology and genetic approaches we have further investigated satiety signaling pathways. We have found that the neuron ASI is a major center of integration of signals regarding the internal nutritional state of the worms as well as the nutritional content of its environment. Our results show that cGMP causes levels of the TGFβ ligand to be increased in fasted worms, which is then released and binds to its receptor on the RIM and RIC neurons. This signaling connects nutritional state to behavioral response, promoting the sleep-like behavioral state satiety quiescence. Additionally, we have begun a candidate approach examining several other groups of signaling molecules for potential roles in satiety quiescence signaling including cannabinoids, multidrug resistance proteins, and neuropeptides. The result of this investigation is a better understanding of mechanisms of satiety quiescence signaling as well as a new tool that provides highly quantitative, unbiased, and automated data to aid in our ongoing work.
31
Lee, Ya Ping. "Effects of lupin kernel flour on satiety and features of the metabolic syndrome". University of Western Australia. School of Medicine and Pharmacology, 2008. http://theses.library.uwa.edu.au/adt-WU2008.0053.
Abstract (sommario):
[Truncated abstract] Obesity is now a major public health problem worldwide. More than half the Australian population is now overweight. This is an important public health concern primarily because of the impact of overweight and obesity on risk of diabetes, hypertension and cardiovascular disease. Many strategies have been proposed to fight the obesity epidemic. One possible strategy involves understanding of the role of dietary components in the control of food intake. In this regard, dietary protein and fibre appear to be the most satiating nutrients. Foods enriched in protein, replacing energy from carbohydrate, or dietary fibre can increase satiety and reduce energy intake in the short-term. Longer-term trials suggest benefits of increasing protein or fibre intake on weight loss and features of the metabolic syndrome. The effects of dietary approaches which increase both protein and fibre at the expense of refined carbohydrate are uncertain. A practical approach to increasing both protein and fibre content of processed foods is to incorporate high protein and fibre ingredients into high carbohydrate foods. Lupin kernel flour is a novel food ingredient derived from the endosperm of lupin. It contains 40 to 45% protein, 25 to 30% fibre, and negligible sugar and starch. Lupin kernel flour can be incorporated into refined carbohydrate rich foods such as bread to increase protein and fibre content at the expense of refined carbohydrate. ... Body weight was measured every 2 weeks throughout the 16 week intervention, and these data were analysed to determine whether there was any between group difference in the rate of change in weight over 16 weeks. Over 16 weeks, lupin bread compared to white bread resulted in a significant increase in protein (13.7 (2.3, 25.0) g/d) and fibre (12.5 (8.8, 16.2) g/d) intakes, and a decrease in carbohydrate intake (-19.9 (-45.2, 5.5) g/d). There was a significant difference between groups in the rate of weight change over the 16 weeks (P=0.05). However, at 16 weeks there was no significant effect on body weight (-0.4 (-1.3, 0.6) kg), fat mass (-0.5 (-1.2, 0.2) kg) or fat free mass (0.2 (-0.5, 0.8) kg). Plasma adiponectin and leptin were not altered. Mean 24 hour systolic blood pressure (-2.4 (-3.4, -1.3) mm Hg) and pulse pressure (-3.1 (-3.9, -2.3) mm Hg) were lower for lupin relative to white bread, but diastolic blood pressure was not significantly different between groups. Apart from a lower HDL cholesterol for lupin relative to white bread (-0.09 (-0.17, -0.01) mmol/L), there were no significant differences in other blood lipids and glucose and insulin concentrations. Interpretation of the results was not influenced after adjustment for potential confounding factors. These studies assessed effects of bread enriched in lupin kernel flour relative to white bread, resulting in a higher protein and fibre intake and lower refined carbohydrate intake. This increased satiety and reduced energy intake acutely, but did not significantly influence body weight over 16 weeks. Systolic blood pressure and pulse pressure were significantly reduced. There were no significant improvements in blood lipids or glucose and insulin concentrations. Therefore, increasing protein and fibre intake at the expense of refined carbohydrate using lupin kernel flour may benefit satiety and blood pressure. Longer-term trials incorporating weight loss may be needed to observe benefits on body weight.
32
Brown, Christine Lorraine. "The effects of processing of oat grain cereals on glycemic response and satiety". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0009/MQ40823.pdf.
33
Woodend, Dianne. "The effect of sucrose and safflower oil preloads on satiety, mood and memory". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0021/MQ49777.pdf.
34
Hall, Wendy Louise. "Investigation of the physiological mechanisms modulating amino acid-induced satiety in human beings". Thesis, University of Surrey, 2001. http://epubs.surrey.ac.uk/804419/.
35
McCrickerd, Keri. "Optimising beverages for satiety : the role of sensory characteristics, expectations and nutrient content". Thesis, University of Sussex, 2014. http://sro.sussex.ac.uk/id/eprint/51674/.
Abstract (sommario):
Regularly consuming caloric beverages has been linked to obesity and weight gain and evidence suggests this is because beverages have a weak impact on satiety responses (behavioural and physiological). Using a series of experimental studies this thesis explored the cognitive and sensory features of caloric beverages that might enhance the anticipated and actual satiating power of their nutrients. Paper one characterised the sensory characteristics associated with expectations of hunger, fullness and thirst, finding that food and beverage products anticipated to be creamier and thicker were expected to be more satiating and less thirst-quenching. Paper two established that people can perceive subtle changes in beverage viscosity and manipulating thick and creamy textural cues strongly influenced the expectation that a beverage would be filling and supress hunger after consumption. This was extended in paper three, which reported evidence suggesting that a sensorially enhanced beverage is selected and consumed in smaller portions. Papers four and five investigated the satiating power of a caloric beverage consumed with satiety-relevant cognitive and sensory information. Paper four reported tentative evidence that a labelled satiety message influenced the satiating effect of caloric beverages when combined with thick and creamy sensory cues. Participants in Paper five reported greater satiety responses to a covert manipulation of beverage energy when consumed as a ‘snack' rather than a drink. However, consuming the same beverage in a subtly thicker sensory context (without extra information) generated the largest satiety response to the different nutrient loads, perhaps because textural characteristics are the most reliable cue for nutrients. Overall these studies suggest that caloric beverages may generate weak satiety responses because their nutrient-generated effects are not expected. Encouraging people to consider caloric beverages as a snack, or adding in nutrient-relevant sensory characteristics, may both help consumers regulate energy intake when consuming these products.
36
Taulemesse, François. "Analyse écophysiologique et génétique de l’absorption d’azote post-floraison chez le blé tendre (Triticum aestivum L.) en relation avec la concentration en protéines des grains". Thesis, Clermont-Ferrand 2, 2015. http://www.theses.fr/2015CLF22581/document.
Abstract (sommario):
La concentration en protéines des grains est un critère qualitatif majeur qui conditionne la valeur économique et technologique du blé tendre (Triticum aestivum L.). Cependant, la forte relation négative existant entre concentration en protéines et rendement en grains implique que l’amélioration de la concentration en protéines par une approche génétique soit complexe à atteindre sans impacter négativement le rendement. Pour contourner cette difficulté, il a été proposé qu’une sélection variétale basée sur l’écart à cette relation négative (nommé Grain Protein Deviation ; GPD) permette d’améliorer la concentration en protéines indépendamment du rendement. Au niveau physiologique, le GPD est fortement corrélé à la capacité des génotypes à absorber de l’azote après floraison indépendamment de la quantité d’azote déjà absorbée à floraison, suggérant que la satiété en azote soit à la base de son établissement. Envisager une sélection sur la base du GPD nécessite cependant d’acquérir des connaissances approfondies des mécanismes impliqués dans la régulation de l’absorption d’azote par la satiété en azote, qui permettraient de cibler précisément des traits simples à quantifier et robustement associés à cette capacité accrue d’accumulation de protéines dans les grains.Cette étude se base sur deux expérimentations conduites en conditions contrôlées et une expérimentation au champ. Dans chacune de ces expérimentations, différents niveaux de fertilisation ont été appliqués en pré-floraison afin d’obtenir des statuts azotés contrastés à floraison. L’effet du statut azoté à floraison sur l’absorption post-floraison a ensuite été observé dans différentes conditions de disponibilités d’azote après floraison. Des mesures physiologiques et moléculaires ont été réalisées en parallèle des mesures d’absorption d’azote.Nous avons mis en évidence que l’absorption d’azote post-floraison présente une dynamique élaborée qui suppose qu’elle est soumise à des régulations complexes. Parmi celles-ci, le statut azoté des plantes à floraison conditionne en grande part la quantité d’azote absorbée dans les jours qui suivent la floraison (PANUprécoce , de floraison à floraison + 250 degrés-jour). La quantité de PANUprécoce se présente comme un déterminant fort de la concentration en protéines des grains du fait de la forte corrélation positive observée entre ces deux traits en conditions contrôlées et au champ, et ce indépendamment du niveau de rendement. L’étude de deux génotypes robustement contrastés pour le GPD a montré qu’à statuts azotés équivalents, la quantité de PANUprécoce est sujette à des effets génétiques qui tendent à confirmer l’impact de la variabilité génétique de satiété en azote sur l’établissement du GPD.Ces travaux ont permis de proposer des marqueurs du GPD potentiellement valorisables en sélection. Au niveau physiologique, la croissance des tiges après floraison se présente comme un marqueur prometteur du GPD car ce trait est fortement corrélé à la PANUprécoce. Au niveau moléculaire, la concentration en nitrates des racines, également soumise à des effets génétiques, est proposée comme marqueur potentiel du fait de son rôle probable dans la régulation expressionnelle des gènes impliqués dans l’absorption et l’assimilation d’azoteGrain protein concentration is one of the major qualitative criteria of bread wheat (Triticum aestivum L.) economic and technological value. However, the negative relationship existing between protein concentration and grain yield implies that grain protein concentration improvement is complex to achieve without detrimental effect on grain yield. Breeding programs based on the deviation to this negative relationship (Grain protein deviation of GPD) have been proposed to be a suitable strategy to improve grain nitrogen concentration without detrimental effects on yield. At a physiological level, GPD is strongly correlated with genotypes aptitude to uptake nitrogen after flowering independently of the nitrogen amount already taken up before this stage, suggesting that satiety for nitrogen could be involved in its establishment. Breeding for GPD implies however a more detailed knowledge of the processes implied in nitrogen uptake regulation by nitrogen plant satiety. This would allow targeting traits both simple to measure and robustly associated with this increased capacity to accumulate proteins in grains.The present study is based on two experiments carried on under controlled conditions and a third led under field conditions. In all experiments, various levels of pre-flowering fertilization were applied in order to obtain contrasted plant nitrogen status at flowering. Nitrogen status effect on post-flowering nitrogen uptake was observed under various post-flowering N availability conditions. Physiological and molecular measurements were carried out in parallel with uptake measurements.We highlighted that post-flowering nitrogen uptake has an elaborate dynamic, suggesting the involvement of complex regulations. Among these, plant nitrogen status at flowering determines to a great extent the amount of nitrogen taken up during the days following flowering (early PANU, from flowering to flowering +250 °C.days-1). Early PANU appears to be a strong determinant of grain protein concentration, as strong positive correlations were observed between these two traits both under controlled conditions and field conditions, independently of grain yield level. The study of two genotypes strongly contrasted for GPD highlighted that, despite comparable N status, early PANU is subjected to strong genetic variations which tend to identify N satiety as a determinant of GPD.The present study identified robust markers of GPD of potential use in plant breeding. At a physiological level, post flowering stem elongation appears to be a promising marker of GPD since this trait is strongly correlated with early PANU. At a molecular level, root nitrate concentration, a trait submitted to genetic variations, is also proposed as a marker of GPD because of its role in the expression regulation of the genes governing nitrogen uptake and assimilation
37
Gallouin-Grandpierre, François. "Evolution historique des concepts de faim, satiété, appétits". Paris 1, 1988. http://www.theses.fr/1988PA010680.
Abstract (sommario):
Cette thèse retrace l'évolution historique des concepts de faim, appétit, satiété à travers les siècles. Les philosophes, les naturalistes et les scientifiques ont envisagé ces concepts avec des aspects sémantiques et des techniques spécifiques. Au début du dix-neuvième siècle les concepts furent étudiés scientifiquement et expérimentalement. La faim fut considérée comme une sensation gastrique, puis les neurologues précisèrent les centres de sa régulation cérébraux. A partir de 1940, J. Mayer, Heterington et Ranson, Anand et Brobeck, puis J. Le Magnen, découvrirent la position des centres hypothalamiques et les éléments humoraux de la régulation de la faim et de la satiétéThis thesis is the most important work about the historical changes in the concepts of hunger, satiety and appetite. Across the four hundred and twenty pages and the five hundred and forty references, the author reports the point of view of philosophs, naturalists, scientists, physiologists and pathologists concerning this concepts. This study begins in the early times of prehistory and finishes actually. The nutritionnals aspects take place in the beginning of the nineteen century with F. Magendie, F. Longet, P. Flourens and Cl. Bernard. The discovery of the feeding centers dates of 1940's with the works J. Mayer, Heterington and Ranson, Anand and Bbrobeck, and J. Le Magnen
38
Parkinson, Jonathan R. "Optimizing product variant placement to satisfy market demand /". Diss., CLICK HERE for online access, 2007. http://contentdm.lib.byu.edu/ETD/image/etd1805.pdf.
39
Parkinson, Jonathan Roger. "Optimizing Product Variant Placement to Satisfy Market Demand". BYU ScholarsArchive, 2007. https://scholarsarchive.byu.edu/etd/855.
Abstract (sommario):
Many companies use product families in order to offer product variants that appeal to different market segments while minimizing costs. Because the market demand is generally not uniform for all possible product variants, during the design phase a decision must be made as to which variants will be offered and how many. This thesis presents a new approach to solving this problem. The product is defined in terms of performance parameters. The market demand is captured in a preference model and applied to these parameters in order to represent the total potential market. The number and placement of the product variants are optimized in order to maximize percentage of the potential market that they span. This method is applied to a family of mountain bikes and a family of flow-regulating disks used in industrial applications. These examples show that usage of this method can result in a significant increase in potential market and a significant reduction in production costs.
40
Huprich, Madeline R. "Association of Post Intervention Fullness Factor and Dietary Intake, Blood Pressure, and BMI among Hypertensive Adolescents on a DASH Dietary Intervention". University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1626357048879824.
41
Forester, Shavawn Marie. "The Implications of Eating or Skipping Breakfast| Physiology, Behavior, and the Satiety Hormone Response". Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565390.
Abstract (sommario):
Population based descriptive studies, clinical trials, and evidence analysis of the literature have identified regular breakfast consumption as opposed to breakfast omission, as a habit independently associated with a more healthy weight. Recent studies have identified differences in insulin sensitivity and satiety hormones between breakfast eating and skipping groups, which help to explain the association between breakfast consumption and weight regulation. Evaluation of fasting insulin sensitivity, behavior, and the postprandial satiety response between breakfast groups were used to further elucidate the physiologic response to skipping breakfast.
First, through a review of the literature the proposed physiologic response to consuming breakfast as well as omitting breakfast is presented. A connection is made between the satiety hormone response and key components of the breakfast meal, which include composition, caloric load, energy density, volume, and time of day. The review findings suggest that breakfast consumption as opposed to breakfast omission stimulates a physiologic response that may help promote a healthy body weight.
Chapter 2 examines if self reported habitual breakfast skipping was related to fasting insulin resistance in a sample of 321 adults. Participants completed a questionnaire that focused on eating occurrences throughout the day and were then classified by how frequently they ate breakfast. Breakfast eating was related to fasting insulin and HOMA2-IR, both before and after adjusting for age, sex, BMI, and exercise. These data suggest that fasting insulin resistance is affected by breakfast omission, and supports previous intervention studies that report a decline in postprandial insulin action after breakfast omission.
Chapter 3 evaluates the relationship between cognitive perception and the satiety hormone response. In a crossover intervention, satiety hormones (insulin and GLP-1), the hunger hormone ghrelin, and subjective ratings of meal satisfaction and eating behavior were compared before and after a low or high fiber breakfast meal. We found that reported perceptions of meal satisfaction, the perception of the breakfast meal, and the behavioral description of cognitive restraint can influence the physiologic regulation of satiety hormones measured in response to meal ingestion. Further evaluation of food consumption habits should consider cognitive perception as it may be important for optimal satiety and influence food intake regulation.
Lastly, chapter 4 was a cross-sectional study to assess the hormones insulin, leptin, GLP-1, and glucagon following a standard lunch meal in 30 women who were habitual breakfast eaters or habitual skippers. We found clear differences in circulating hormones between breakfast eaters and breakfast skippers even though all participants had similar hormone values at the start of the protocol. Our data further support the idea that regularly eating breakfast promotes changes in the postprandial pattern of satiety hormones.
42
Hill, A. J. "Investigation of some short-term influences on hunger, satiety and food consumption in man". Thesis, University of Leeds, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376512.
43
Ballinger, Anne Barbara. "Secretion of cholecystokinin and its physiological role in the control of satiety in humans". Thesis, University College London (University of London), 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265116.
44
Hovard, Peter. "The role of cognitive, sensory and nutrient interactions in satiation and satiety : considering consumers". Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63963/.
Abstract (sommario):
Previous research from the Sussex Ingestive Behaviour Group suggests that satiety beliefs generated by product information and satiety-relevant sensory characteristics (thick consistency and creamy flavours) can enhance the satiety response to covertly added energy in beverages. However these characteristics in low-energy beverages can generate rebound hunger effects. This thesis explored whether this enhanced-satiety concept can be translated to real consumers. Study 1 examined the extent of energy reduction that could be tolerated without rebound hunger effects. The original enhanced satiety concept was not replicated, although there was tentative evidence that energy compensation was more accurate for small energy additions. Study 2 explored whether enhanced satiety would prevail following repeated exposures in consumers' own homes. Enhanced satiety was found before and after exposure. Additionally focus groups suggested that diet-concerned consumers may be particularly interested in such products. Therefore in Study 3 this population, represented in the literature by those reporting high dietary restraint, was studied suggesting that those high in restraint and disinhibition compensated more accurately for energy in unenhanced beverages. A final complication for consumers is that believed healthy foods are often overconsumed. Two final studies demonstrated that health labels generated beliefs about the sensory experience and expected satiation and satiety of beverages. Tasting overrode the effects of these beliefs, although expectation-experience congruency led to assimilation of healthy beliefs, and indulgent-based fullness. Portion size selection was unaffected. Together the findings from these studies suggest that the enhanced satiety concept may have some utility in the real world, although it remains unclear as to how little caloric content can be tolerated whilst still enhancing satiety, and whether diet concerned consumers would benefit. Finally whilst health information may have a role in appetite expectations the interaction with sensory experience is important for generating overall product evaluations, and sensory experience is likely to override label information in dictating portion size selection.
45
Bradbeer, Jennifer. "Self-structuring foods based on acid-sensitive gellan gum systems to impact on satiety". Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5169/.
Abstract (sommario):
A novel approach that may impact on satiety, whilst meeting the demands of consumers, is the use of hydrocolloids that respond to the environment (acidic) conditions inside the human stomach by self-structuring. This thesis seeks to investigate the in vitro acid-induced gelation (“structuring”) of the mixed biopolymer systems; low-acyl and high-acyl gellan gum, and low-acyl gellan fluid gels. To explore this concept, a variety of acid structures were obtained, which were characterised by texture analysis, rheology and dynamic scanning calorimetry. The gel structures were found to rely on the pH, hydrocolloid concentration, percentage weight of each hydrocolloid used and the processing conditions used during their production. It is suggested that the use of gel alone is more than capable of providing prolonged satiety but leads to unpleasant sensations for the consumer if there is no delivery of energy to the body to compliment the sensation of satiety. Materials should be included that will modulate the energy delivery and slowly release calories over time. This research shows that the addition of co-solutes such as sugar and the measurement of their subsequent release from hydrocolloid gels could provide a first step to tackling these issues.
46
Pirrone, Claudio. "Théorie du développement territorial dans une économie de satiété". Phd thesis, Université de Bretagne occidentale - Brest, 2012. http://tel.archives-ouvertes.fr/tel-00787507.
Abstract (sommario):
Partant du constat de la nature encore relativement ambiguë du concept de développement territorial, cette thèse en propose uneapproche à la fois plus rigoureuse et plus large que la simple identification de ce dernier avec le développement économique. Le chemind'analyse choisi s'articule en quatre phases, chacune traitée dans un chapitre différent.Tout d'abord, par le biais d'une brève analyse historique des relations entre la pensée politique, au sens de la gestion des affaires dela cité, et la pensée économique, ce travail met en lumière les raisons qui ont permis au fur et à mesure à la sphère économique de s'imposer,et de revêtir ainsi le rôle de finalité du développement quittant celui de simple instrument. Et, en effet, à certaines conditions, l'amalgamepeut être justifié, notamment en présence d'insuffisance des moyens de chacun pour assurer la couverture de ses propres besoins.Puisque le fait de faire reposer le développement des territoires sur l'aspect économique conduit implicitement à considérer commepérenne cette condition d'insuffisance, nous avons souhaité vérifier si les approches les plus courantes de la théorie économique étaient enmesure de prendre en compte les situations d'opulence. À cette fin, nous avons relâché l'hypothèse de non-satiété, qui est implicite tant dansla convexité des courbes d'indifférence en microéconomie que dans la " loi psychologique " de la Théorie Générale de Keynes.L'élargissement de la théorie économique à la condition de satiété, creusée sur le plan théorique et confrontée à la réalité au cours dela thèse, conduit à avoir un regard très éloigné des représentations habituelles des faits économiques. Et, une fois l'analyse élargie auxrelations entre territoires différents, on peut démontrer, à partir d'une perspective purement économique, la nature contradictoire des finalitéséconomiques du développement.Enfin, adoptant l'optique des territoires comme " construits sociaux ", la thèse avance une proposition alternative, fondée sur leslibertés d'être et de faire et leur élargissement progressif, selon une logique voisine de l'approche par les capabilités d'A.Sen, sans pourautant s'y réduire. Cette démarche permet de mettre en cohérence l'économique et le non économique, dans une perspective qui intègrepleinement le concept de durabilité selon la proposition du Rapport Brundtland de 1987 et qui se cristallise dans un nouvel indicateursynthétique de développement, la " création d'espace de développement ".
47
Turan, Bulent. "Two knowledge structures needed to satisfy the attachment motive /". May be available electronically:, 2009. http://proquest.umi.com/login?COPT=REJTPTU1MTUmSU5UPTAmVkVSPTI=&clientId=12498.
48
Petitjean-Villemejane, Cindy. "Formulation raisonnée de biscuits à bénéfice satiété : approches physicochimique, nutritionnelle et sensorielle". Electronic Thesis or Diss., Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0007.
Abstract (sommario):
Des biscuits enrichis en protéines et/ou en fibres, contenant peu de matières grasses et de sucres ont été formulés, en optimisant à la fois les paramètres de composition et notamment la teneur en eau de la pâte ; mais également les paramètres du procédé, comme ceux du pétrissage, du façonnage par mouleuse rotative et de la cuisson. Des outils d'aide à la formulation ont été développés afin d'optimiser cette phase. Il s'agit d'un outil sensoriel prédictif de la machinabilité des pâtes moulées et d'un outil mathématique de prédiction de l'hydratation des pâtes biscuitières en fonction de leur composition en protéines et/ou en fibres. La première étape de prototypage, réalisée à l'échelle du laboratoire, a aboutit à la formulation d'environ 250-300 recettes. Les prototypes ont ensuite subit trois sélections multicritères successives (250-300 -> 40 -> 14 -> 4 recettes), avec une fabrication des produits réalisée à l'échelle pilote. Le transfert d'échelle, laboratoire vers pilote, a pu être optimisé en identifiant de façon précise et détaillée les variables de contrôle et les variables d'état du diagramme de production des biscuits. L'étape de prototypage a permis de sélectionner les candidats (protéines et fibres) pertinents pour l'enrichissement. Parmi les 250-300 recettes initiales, 40 recettes ont été sélectionnées sur des critères de composition et de machinabilité et ont été caractérisées d'un point de vue sensoriel (réalisé par Kraft). Parmi ces 40 recettes, 14 recettes ont été sélectionnées pour être représentatives de l'espace sensoriel engendré par les 40 recettes. Sur ces 14 recettes, des études de rassasiement et de satiété, ont été réalisées par d'autres acteurs du projet (tâche 2 et tâche3), pour aboutir à la sélection finale de 4 recettes avec une recette contrôle, une recette enrichie en protéines, une recette enrichie en fibres et une recette enrichie en protéines + fibres. Des digestions in vitro ont été réalisées sur ces 4 maquettes, à l'aide d'un outil sophistiqué et dynamique le TIM-1, pour suivre l'évolution de la viscosité, et de l'hydrolyse des protéines et de l'amidon, le long du tractus gastro-intestinal. Les caractérisations instrumentales réalisées sur les produits sélectionnés aux différentes étapes de la sélection ont permis de montrer l'importance de l'effet de l'hydratation de la pâte et/ou de l'enrichissement en protéines et/ou en fibres sur i) le dimensionnel des pâtons et des biscuits, ii) sur les propriétés rhéologiques à la rupture des biscuits et iii) sur l'état de l'amidon après cuisson et iv) sur l'apport de viscosité et la dégradation des composants durant la digestion. Ces caractérisations ont également permis de s'assurer de la bonne reproductibilité lors des différentes phases de production industrielle. Les résultats obtenus lors des digestions in vitro seront comparés avec ceux de l'étude in vivoCookies enriched with protein and/or fiber, and containing little fat and sugar, were formulated by optimizing both compositional parameters, in particular the water content of the dough, and process parameters such as kneading, shaping by rotary molding machine and baking. Formulation tools have been developed to optimize this phase. These include a sensory tool for predicting the machinability of molded doughs, and a mathematical tool for predicting the hydration of cookie doughs as a function of their protein and/or fiber composition. The first prototyping stage, carried out on a laboratory scale, resulted in the formulation of around 250-300 recipes. The prototypes then underwent three successive multi-criteria selections (250-300 -> 40 -> 14 -> 4 recipes), with product manufacture carried out at pilot scale. The transfer of scale from laboratory to pilot was optimized by precisely identifying the control and state variables in the cookie production diagram. The prototyping stage enabled the selection of relevant candidates (proteins and fibers) for enrichment. From the initial 250-300 recipes, 40 were selected on the basis of composition and machinability criteria, and were characterized from a sensory point of view (carried out by Kraft). From these 40 recipes, 14 were selected to be representative of the sensory space generated by the 40 recipes. On these 14 recipes, satiation and satiety studies were carried out by other project participants (task 2 and task 3), leading to the final selection of 4 recipes: a control recipe, a protein-enriched recipe, a fiber-enriched recipe and a protein + fiber-enriched recipe. In vitro digestions were carried out on these 4 models, using a sophisticated and dynamic tool, TIM-1, to follow the evolution of viscosity and hydrolysis of proteins and starch along the gastrointestinal tract. The instrumental characterizations carried out on selected products at different stages of the selection process demonstrated the importance of the effect of dough hydration and/or protein and/or fiber enrichment on i) the dimensional properties of dough pieces and cookies, ii) the rheological properties at cookie breakage, iii) the state of starch after baking, and iv) the contribution to viscosity and component degradation during digestion. These characterizations also ensured good reproducibility during the different phases of industrial production. The results of the in vitro digestions will be compared with those of the in vivo study
49
Borine, Meredith I. "Parenting Style Influences on Appetite Regulation in African American Children and the Effect of the FTO Gene". Master's thesis, Temple University Libraries, 2012. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/176039.
Abstract (sommario):
EpidemiologyM.S.
Purpose: Indulgent parent feeding-styles have been associated with higher child body mass index (BMI); more direct influences on children's eating are not well characterized. This study examined whether African American (AA) children exhibited poorer appetite regulation when mothers had an indulgent feeding style relative to other feeding styles. This study also examined whether the FTO gene influenced the relationship between feeding style and appetite regulation. Methods: An observational design was used to evaluate the association of maternal feeding styles with child appetite among 100 obese and non-obese AA children aged 5-6 y. The Child Feeding Styles Questionnaire was used to categorize maternal feeding styles as authoritative, authoritarian, indulgent or uninvolved. Observed child satiation was measured at 4 laboratory-based dinner meals (portion sizes 100%, 150%, 200%, and 250% of those offered in reference condition). Change in energy intake across the 4 meals was estimated using a random slope mixed effects linear model. Parents' reports of child satiety responsiveness were assessed using the Child Eating Behavior Questionnaire. Child BMI percentile and BMI-for-age z-scores were calculated using measured height and weights. Generalized linear models were used to predict child appetite using parental feeding styles (covariates: gender, child BMI, maternal education, and income). The study center collected DNA and RNA through saliva samples from each child participant. Of the 100 children enrolled, 32 obese children and a random sample of 32 non-obese children were selected for genotyping and expression analysis. This resulted in the genotyping of three FTO gene SNPs, rs9939609, rs3751812 and rs8050136. FTO mRNA levels were measured using TaqMan Gene Expression Assays. Results: Children of indulgent feeders showed lower satiation compared to other children by consuming more energy as food portion sizes were systematically increased (p Conclusions: These findings provide new evidence that indulgent feeding-styles are associated with poorer appetite regulation among AA children.
Temple University--Theses
50
Orloski, Alexandria. "Effects of Monosodium Glutamate on Objective and Perceived Satiety Among 7- to 9- Year Old Children". Master's thesis, Temple University Libraries, 2015. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/342581.
Abstract (sommario):
Public HealthM.S.
Background: Monosodium glutamate (MSG) imparts umami taste associated with proteins and is known to act as a flavor-enhancer. Several adult studies and a recent study of infants suggests that MSG may also have beneficial effects on appetite by promoting satiety. This research is the first to assess effects of MSG on perceived and objective satiety among children. Methods: A between-subjects design (MSG+ or MSG-) was used to evaluate the effect of adding MSG to a soup pre-load on subsequent satiety among children aged 7-9 years. Children were randomly assigned to experimental condition (MSG+ or MSG-). Perceived hunger and fullness were evaluated prior to and following consumption of the pre-load using a Visual Analogue Scale (VAS). Objective satiety was assessed using weighed food intake methods at an ad libitum meal following the preload. Results: Children in the MSG+ condition showed greater decreases in perceived hunger following the consumption of the pre-load than children in the MSG- condition (F=4.05, p<0.05). Total energy intake at the ad libitum meal did not vary by MSG condition. Conclusions: The results of this study provide evidence that MSG may reduce perceived hunger among 7- to 9- year old children.
Temple University--Theses