Tesi: "Satiety" – Grafiati

1

Peacock, Amanda Nicola. "Satiety signalling in obese children and adolescents". Thesis, University of Leeds, 2018. http://etheses.whiterose.ac.uk/22868/.

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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.

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2

Willbond, Stephanie. "The pre meal priming of gastrointestinal satiety factors". Thesis, University of Ottawa (Canada), 2008. http://hdl.handle.net/10393/28038.

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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.

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3

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.

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4

West, Jenelle T. "Hunger and Satiety in Recovering Eating Disorder Patients". DigitalCommons@USU, 2005. http://digitalcommons.usu.edu/etd/5514.

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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.

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5

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.

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Dissertation to obtain a Master’s Degree in Chemical and Biochemical Engineering
Using 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.

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6

Park, Ji S. "CYCLIC GMP: A SATIETY SIGNAL IN C. ELEGANS". VCU Scholars Compass, 2015. http://scholarscompass.vcu.edu/etd/3851.

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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.

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7

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.

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8

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.

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9

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.

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10

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.

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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.

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11

Logan, Amanda Lynn. "Satiety induced by neuropeptide FF and gastrin in birds". Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/83786.

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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

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12

Kong, Kai Ling. "Effects of kefirs on glycemic, insulinemic and satiety responses". [Ames, Iowa : Iowa State University], 2009.

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13

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.

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14

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.

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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.

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15

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.

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16

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.

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17

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.

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18

Rathod, Yakshkumar Dilipbhai. "The feeding pattern of C57BL/6J mice". Wright State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=wright15988948196526.

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19

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.

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20

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.

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21

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.

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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

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22

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.

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23

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.

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24

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.

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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.

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Gallagher, Thomas. "REGULATION OF SATIETY QUIESCENCE: CYCLIC GMP, TGF BETA, AND THE ASI NEURON". VCU Scholars Compass, 2013. http://scholarscompass.vcu.edu/etd/3254.

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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.

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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.

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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.

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27

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.

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[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.

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28

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.

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29

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.

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30

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/.

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31

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/.

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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.

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32

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.

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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.

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33

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.

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34

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.

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35

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/.

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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.

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36

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/.

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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.

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37

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.

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38

Oldham-Cooper, Rose Elizabeth. "Judging the expected satiation and satiety of commonly consumed foods : heuristics, biases and individual differences". Thesis, University of Bristol, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.619270.

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Abstract (sommario):

Expectations about a food's capacity to provide immediate fullness (expected satiation; ESa) and relief from hunger (expected satiety; ES) are important determinants of self-selected portion size and hunger and fullness after eating. These expectations appear to reflect learning about the food's post-ingestive consequences. Physical size plays a role in these expectations, but is not the sole determinant. Previous studies showed that ESa judgements become more similar to volume judgements under certain conditions. This was interpreted as a reliance on volume as a 'shortcut' to ESa. In this thesis, other conditions under which perceived volume may represent a shortcut to judgements of ESa and ES were explored, informed by the judgement and decision making literature. Four experiments explored reliance on perceived volume as a shortcut to ESa and ES in the context of 'time pressure' (Experiments 1 and 2) and spontaneous judgement latencies (Experiments 3 and 4). Judgements of ESa and ES were made quickly, and appeared to the relatively unaffected by time pressure or spontaneous judgement latencies. lmpulsivity (associated with consumption of larger port ions and higher BMT) was also assessed in Experiments 3 and 4 in relation to reliance on perceived volume in ESa judgements. In Experiment S, the relationship between impulsivity and weight gain in first-year university students was assessed. impulsivity was not associated with greater reliance on volume in ESa judgements, and was not prospectively associated with increases in waist circumference or BM!. Experiments 6 - 8 examined the impact of previous experience with specific portions of a food on ES. A non-linear relationship between ES and portion size was observed. In Experiment 9, a strategy to increase ES by presenting foods in multiple small units was explored. The findings offer insight into novel interventions that could increase ESa and ES, with the aim of reducing calorie intake.

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39

Ranawana, Viren. "The influence of the physical state and habitual mastication on the glycaemic response and satiety". Thesis, Oxford Brookes University, 2011. http://radar.brookes.ac.uk/radar/items/a7cb3c39-895b-eb36-93b7-9895f9a0cad4/1.

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Abstract (sommario):

The escalating levels of obesity highlight the need to better understand the mechanisms underlying energy intake and energy regulation. The blood glucose response (GR) has been shown to significantly influence short term food intake and therefore energy balance. Regulating the GR is also important in diabetes and impaired glucose tolerance; conditions which are also closely linked with obesity. Poor glycaemic control has moreover been shown to increase risks of other chronic diseases such as cardiovascular disease (CVD). Factors affecting the GR will therefore impact both on energy regulation and chronic diseases. A large number of factors influence the GR. A complete understanding of all these variables is essential if successful regulation of the GR is to be achieved. The studies presented in this thesis focused on two factors affecting the GR that have hitherto received little research attention. These are the physical state (liquid-sold nature) of food and habitual mastication (ingested particle size). The first study investigated the effects of the physical state and showed that it affected the shape and amplitude of the GR and insulin response (IR) curves but not the total metabolic response. The response pattern implied that liquids were satiating for a shorter length of time compared to solids. The subsequent study then investigated the effect of carbohydrate-based energy containing beverages on satiety and short-term food intake and found that they were detected by the physiological energy regulatory systems and suitably compensated for. However, there was a notable gender-wise variation in compensation efficiency. Whilst consuming a carbohydrate beverage does not appear to affect short-term energy balance of males it could induce a positive energy balance in females. Using both in vitro and in vivo models, other studies forming this thesis showed that the degree of particle size breakdown during habitual mastication influenced the magnitude and pattern of the GR. Therefore, habitual mastication appears to be a significant contributor to between-individual variations in the GR. It was noted, however, that these effects were only observed with rice but not spaghetti. The thesis also showed that salivary - amylase could potentially be a significant contributor to the GR, at least in those who spend a longer time masticating. The final study in the thesis showed further that the particle size of ingested food correlated inversely with the GR, IR and rate of gastric emptying. Differences in between-individual variations in the GR, IR, gastric emptying and post-gastric digestive aspects when ingesting food with varying particle sizes are also discussed.

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40

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.

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Abstract (sommario):

Public Health
M.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

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41

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.

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Abstract (sommario):

Epidemiology
M.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

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42

Hand, K. V. "Studies investigating in vitro nutrient stimulated secretion of gut satiety signals and potential mechanisms of release". Thesis, Queen's University Belfast, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546355.

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43

Brown, Nigel William. "An investigation into the control of satiety and body weight in subjects recovering from anorexia nervosa". Thesis, King's College London (University of London), 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300443.

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44

Atton, Eleanor Rachael. "Mechanisms underlying consumption-related pleasantness reduction in a snack context : sensory-specific satiety and alliesthesia revisited". Thesis, University of Sussex, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.421727.

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Abstract (sommario):

Two explanations exist in the literature for consumption-related pleasantness reduction: sensory-specific satiety and alliesthesia. Sensory-specific satiety describes the phenomenon that the sensory characteristics of an eaten food decline in pleasantness, whilst alliesthesia predicts that pleasantness depends on internal need. Experiment 1 investigated the contribution of both phenomena to consumption-related pleasantness reduction in a snack context. This was important since the presence of negative alliesthesia was questionable and recovery from sensory-specific satiety remained to be explored. There was no evidence for alliesthesia and although the results suggested the presence of a low threshold for a rapid, uniform and small effect of energy on pleasantness, no such threshold was evident in Experiment 2. Subsequent experiments explored sensory-specific satiety in greater depth. Experiment 4 investigated the effect of current energy needs on sensory-specific satiety and Experiment 5 the effect of food presence in the gastro-intestinal tract. Experiment 3 was a methodological study designed to determine the most appropriate portion size for these experiments. Both these post-ingestive variables had no effect, and in Experiments 1, 2 and 4, sensoryspecific satiety was unaffected by nutrient intake. Experiment 6 investigated an effect of flavour intensity but pleasantness reduction was minimal in each condition. This may partly have been due to the absence of an uneaten sensory contrast, as such a contrast enhanced sensory-specific satiety in Experiment 7. Experiment 8 reinvestigated the effect of flavour intensity and the effect of an uneaten sensory contrast. In this instance, an uneaten sensory contrast had no effect, possibly because the methodology interfered with pleasantness reduction. There was a trend for an effect of flavour intensity but this was complicated by differential initial liking. In conclusion, the results suggest that sensory-specific satiety contributes to consumption-related pleasantness reduction in a snack context but not alliesthesia. Sensory-specific satiety may generally be more transient in a snack context, and sensory and cognitive variables may influence this phenomenon but not post-ingestive feedback.

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45

Burns, Brooke. "Obesity, Adiposity, and Satiety in mouse models of Smith-Magenis Syndrome and dup(17)(p11.2) Syndrome". VCU Scholars Compass, 2009. http://scholarscompass.vcu.edu/etd/1802.

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Abstract (sommario):

Smith-Magenis syndrome (SMS) is a complex disorder caused by haploinsufficiency of RAI1 and characterized by sleep disturbances, behavioral abnormalities, mental retardation, and obesity in teens and adults. Rai1+/- mice are obese after 20 weeks. Dup(17)(p11.2) syndrome is a complex disorder associated with overexpression of RAI1. A transgenic mouse model of dup(17)(p11.2) syndrome overexpresses Rai1 and results in a mouse that is growth delayed. In order to characterize the obese phenotypes of mouse models of SMS and the role of RAI1 in obesity, daily food intake and serum levels of insulin, glucose, PPY, and leptin were measured; adiposity was studied by characterizing fat deposition; and gene expression was studied in the hypothalamus. These studies show that Rai1+/- mice are hyperphagic, consume more during the inactive light phase, and have altered satiety genes in the hypothalamus. Adiposity studies have shown WT females have a higher body fat content and visceral fat proportion than males, but Rai1-Tg and Rai1+/- females have similar fat deposition patterns as WT males. Hypothalamic gene expression studies show that many genes and pathways are affected by Rai1 and Rai1 dosage, including many genes associated with obesity and satiety.

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46

White, Jennifer. "Training in acquisition of texture-cured fasting-anticipatory satiety in rats using high- or low-fat diets". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0006/MQ44110.pdf.

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47

White, Jennifer. "Training in acquisition of texture-cued fasting-anticipatory satiety in rats using high- or low-fat diets". Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20551.

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Abstract (sommario):

Anticipatory satiety is the ability to reduce meal size when the diet at that meal is consistently followed by a short time interval to the next access to food. This prediction of intake is learnt, i.e. based on the association of a food's sensory characteristics with some consequence(s) of ingesting it.
Two pilot studies were conducted using male Sprague-Dawley rats in which (1) the ability of food texture to cue fasting duration was indicated by evidence of anticipatory satiety in the low-fat powder-long/paste-short group and in the high-fat paste-long/powder-short group and (2) the pattern of anticipatory satiety was seen only in the low-fat granules-long/powder-short group.
In the main experiment (n = 9), anticipatory satiety was reached twice in the highfat powder-long/pellet-short group on days 16--23 (p ≤ 0.1) and once in the low-fat pellet-long group/powder-short on days 20--23 (p ≤ 0.1). The acquisition of texture-cued fasting-anticipatory satiety seems to depend upon high-energy density of the diet and the utilisation of textures which make it easier for the rats to eat.

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48

Snarr, Chandra. "Protein balance, metabolic and satiety responses to leucine- rich versus isonitrogenous meal in healthy post-menopausal woman". Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106495.

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Abstract (sommario):

Despite higher protein relative to energy needs with advancing age, many older adults experience a decline of appetite. Thus, a strategy to optimize protein retention is essential. Leucine is a branched-chain amino acid with anabolic effects via stimulation of protein synthesis and insulin secretion. Studies of postprandial response to leucine supplementation are limited, and no study exists in exclusively older women. We assessed protein balance, metabolic and satiety responses to a leucine-rich versus isonitrogenous mixed meal in nine healthy postmenopausal women by double-blinded, randomized, crossover meal studies. Five-hour whole-body postprandial leucine oxidation response, measured by constant infusion of [1-13C]leucine, was increased with higher leucine intake. Resulting leucine balance (intake-oxidation) was nonetheless greater with added leucine, corresponding to greater protein retention, with no effect on satiety and gut peptides. This study provides evidence of the anabolic potential of a leucine-rich mixed meal in postmenopausal women, and may be used in interventions to promote protein anabolism.
Les personnes âgées vivent souvent une perte d'appétit malgré leurs besoins en protéines relativement élevés. Une stratégie visant à favoriser la rétention des protéines est donc souhaitable. La leucine est un acide aminé à chaîne ramifiée qui possède des propriétés anaboliques via la stimulation de la synthèse protéique et la sécrétion d'insuline. La réponse postprandiale à un supplément de leucine a été peu étudiée et aucune étude n'a été menée exclusivement auprès des femmes âgées. Dans un devis expérimental d'études pairées-croisées, randomisées, menées à double-insu, nous avons mesuré le bilan protéique et les réponses métaboliques et de satiété de neuf femmes post-ménopausées, suite à un repas mixte enrichi en leucine versus un repas de contenu équivalent en azote. La réponse d'oxydation de la leucine, mesurée à l'aide d'infusion constante de [1-13C]leucine pendant 5 heures, était davantage augmentée suite au repas enrichi en leucine. Néanmoins, le bilan en leucine (apport-oxydation) était supérieur avec la leucine, ce qui représente une meilleure rétention protéique, sans affecter la satiété et les peptides gastro-intestinaux. Cette étude démontre le potentiel anabolique d'un repas enrichi en leucine chez les femmes post-ménopausées, qui peut être utilisé comme intervention nutritionnelle visant à promouvoir l'anabolisme protéique.

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49

Puglia, Fabien A. "A study of the role of protein qualityon satiety, food intake, diet-induced thermogenesis and glycaemic control". Thesis, Oxford Brookes University, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.444291.

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50

Burns, Amy Ann. "The short to medium term effects of a novel fat emulsion (Olibra'T'M) on satiety and food intake". Thesis, University of Ulster, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268623.

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Tesi sul tema "Satiety"

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