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首页> 外文期刊>Nutrition & Food Science >Production and utilisation of gastric rafts from polysaccharide combinations to induce satiety: a preliminary study.
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Production and utilisation of gastric rafts from polysaccharide combinations to induce satiety: a preliminary study.

机译：由多糖结合物产生和利用胃木筏引起饱腹感的初步研究。

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The aims of this study were to prepare alginate-pectin-starch containing matrices expanded by the generation of CO2 from carbonates when in contact with acids, to characterize their structure in vitro and to assess their capacity to provide satiety in vivo. For in vitro characterization, CO2 expanded polysaccharide matrices (rafts) were prepared in HCl and their structural strength was measured in terms of their capacity to resist breakage in a model test system. For in vivo trials, 12 healthy volunteers (mixed sex, aged 25-55) were recruited to take part in the 3-part trial. Each part lasted for 1 wk where volunteers consumed polysaccharides (in 50 ml water) with or without rafting salts (carbonates), or water (as a control). Effects on satiety, reduction of food intake and any change to body wt. were evaluated with the volunteers. The in vitro results showed that aqueous solution/dispersions (50 ml) of alginate-pectin-starch matrices produced rafts in hydrochloric acid (pH <2), where increasing the ratio of carbonates to polysaccharides (range 0.25:1 to 1.5:1, w/w) provided increased floatation capability but reducing gel strength. These rafts were stable for over 24 h at room temp. within 0.05-0.5M HCl. For in vivo 'satiety' studies, when volunteers consumed (daily) aliquots of the polysaccharide mixture plus flavour and sweetener without carbonates 2.5 h after lunch, they felt the onset of hunger on average 186 +or- 68 min after consumption of the polysaccharides. This was not significantly different from a water only control (onset of hunger at 165 +or- 47 min). When polysaccharides plus flavour, sweetener and carbonates were consumed, however, volunteers reported feeling the onset of hunger at 224 +or- 62 min on average after consumption which was significantly different from the water control (P < 0.001), or the polysaccharides without carbonates (P < 0.01). When consuming the polysaccharide rafting format, half of the volunteers reported a reduction in size of their evening meal. These data indicate that the alginate-pectin-starch combination with carbonate salts in a 'gastric rafting format' provide a potential approach in the management of body wt. and obesity.
机译：这项研究的目的是制备含有藻酸盐-果胶-淀粉的基质，该基质在与酸接触时会从碳酸盐生成CO2来扩展，以表征其体外结构并评估其在体内提供饱腹感的能力。为了进行体外表征，在HCl中制备了CO2膨胀的多糖基质（筏），并根据其在模型测试系统中抵抗断裂的能力来测量其结构强度。在体内试验中，招募了12名健康志愿者（混合性，年龄在25-55岁之间）参加三部分试验。每个部分持续1周，志愿者在有或没有漂流盐（碳酸盐）或水（作为对照）下食用多糖（在50毫升水中）。对饱腹感，食物摄入减少和体重变化的影响。与志愿者进行了评估。体外结果显示，藻酸盐-果胶-淀粉基质的水溶液/分散液（50 ml）在盐酸（pH <2）中产生了木筏，从而使碳酸盐与多糖的比率增加（范围从0.25：1到1.5：1， w / w）提供了增加的漂浮能力，但降低了凝胶强度。这些筏在室温下稳定超过24小时。在0.05-0.5M HCl之内。对于体内“饱腹感”研究，当志愿者在午餐后2.5小时食用（每日）等分试样的多糖混合物以及不含碳酸盐的调味剂和甜味剂时，他们平均在食用多糖后186 +或-68分钟会感到饥饿。这与仅饮水的对照组（165分钟或47分钟的饥饿开始）没有显着差异。但是，当食用多糖加风味剂，甜味剂和碳酸盐时，志愿者报告说，食用后平均在224 +或-62分钟时感觉到饥饿的发生，这与水分控制有显着差异（P <0.001），或者不含碳酸盐的多糖（P <0.01）。当食用多糖漂流形式时，一半的志愿者报告说他们的晚餐量减少了。这些数据表明藻酸盐-果胶-淀粉与碳酸盐以“胃漂流形式”结合提供了管理体重的潜在方法。和肥胖。

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