Impact of Slowly Digestible Carbohydrates on the Gut-brain Axis

Not Applicable

Completed

• Conditions: Appetitive Behavior; Obesity; Diabetes Mellitus, Type 2
• Interventions: Other: Rice flour; Other: Alternanoligosaccharide 15; Other: Inulin; Other: Waxy potato starch; Other: Waxy potato starch + epigallocatechin gallate (EGCG); Other: Chickpea flour + epigallocatechin gallate (EGCG)

• Registration Number: NCT05349903
• Lead Sponsor: Purdue University

Brief Summary

Our laboratory is investigating the physiological outcomes and health benefits of the consumption of high-quality carbohydrates. One important aspect of the high-quality carbohydrate characteristics is a slow and sustained digestion and glucose release to the blood. In the proposed study, the investigators will evaluate the consumption of different types of slowly digestible carbohydrates (SDCs) and their beneficial effects including moderation of the glycemic response profile (postprandial glycemic response, PPGR) and stimulation of the gut-brain axis, which controls appetite and food intake. This stimulation will be evaluated in terms of second-meal food intake and the circulatory level of appetite-suppressing gut hormones (such as glucagon-like peptide-1).

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2021-10-06
• Study Start: 2021-11-10
• Primary Completion: 2022-02-24
• Study Completion: 2022-02-24
• Status Verified: 2022-04
• Study First Submitted QC: 2022-04-22
• Last Update Submitted: 2022-04-22
• Study First Posted: 2022-04-27
• Last Update Posted: 2022-04-27

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 20

Inclusion Criteria

• BMI 18.5 - 25 kg/m2
• Stable weight for the past 3 months (i.e. +/- 2..5 kg)

Exclusion Criteria

• Pregnant or nursing women
• Diabetic
• Individuals with history of gastrointestinal disease

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Rice flour	Rice flour	Rapidly digestible control
Alternanoligosaccharide 15	Alternanoligosaccharide 15	-
Inulin	Inulin	-
Waxy potato starch	Waxy potato starch	-
Combination of waxy potato starch and epigallocatechin gallate (EGCG)	Waxy potato starch + epigallocatechin gallate (EGCG)	-
Combination of chickpea flour and epigallocatechin gallate (EGCG)	Chickpea flour + epigallocatechin gallate (EGCG)	-

Primary Outcome Measures

Name	Time	Method
Postprandial glycemic response	Acute study: [4 hours of measurement after consumption of test food]	Blood plasma glucose will be measured, (t max)
Postprandial plasma gut hormone response	Acute study: [4 hours of measurement after consumption of test food]	Blood plasma glucagon-like peptide-1 and insulin will be measured, (t max)

Secondary Outcome Measures

Name	Time	Method
Gastric emptying rate	Acute study: 4 hours of measurement after consumption of test food]	Breath test will be performed using 13C-acetate mixed into test meals
Appetite ratings (Visual Analog Scale, VAS)	Acute study: [4 hours of measurement after consumption of test food]	Hunger and fullness scores will be measured using a 10-cm scale (0 = weakest feeling of hunger or fullness and 10 = strongest feeling of hunger or fullness) after consumption of test food. Weaker feelings of hunger and stronger feelings of fullness indicate better outcomes.
Food Intake of the next meal	Acute study: After the consumption a second meal [4 hours later after consuming the first meal]	At the end of the 4 hour window, participants will be given a large second meal for consumption and the amount of consumed food (food intake) will be estimated.
Breath hydrogen (fermentability)	Acute study: [4 hours of measurement after consumption of test food]	Breath samples will be collected in 15-minute intervals for 4 hours after consumption of test food and analyzed for hydrogen levels using a breath analyzer. Breath hydrogen levels are indicative of a food's fermentability.

Trial Locations

Locations (1)

Purdue University; 🇺🇸 West Lafayette, Indiana, United States