Dose–response effect of a novel functional fibre, PolyGlycopleX®, PGX®, on satiety

V.A. Solah; J.C. Brand-Miller; F.S. Atkinson; R. J. Gahler; V. Kacinik; M.R. Lyon; S. Wood

doi:10.1016/j.appet.2014.02.021

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Dose–response effect of a novel functional fibre, PolyGlycopleX®, PGX®, on satiety

Journal article

Open access

Peer reviewed

Dose–response effect of a novel functional fibre, PolyGlycopleX®, PGX®, on satiety

V.A. Solah, J.C. Brand-Miller, F.S. Atkinson, R. J. Gahler, V. Kacinik, M.R. Lyon and S. Wood

Appetite, Vol.77, pp.74-78

2014

DOI: https://doi.org/10.1016/j.appet.2014.02.021

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Abstract

The objective of this research was to determine the dose–response effects of a palatable, viscous and gel forming fibre, PolyGlycopleX® (PGX®), [(α-D-glucurono-α–manno-β-D-manno-β-D-gluco), (α-Lgulurono-β-D mannurono), (β-D-gluco-β-D-mannan)] on satiety, and to gain insight into the underlying mechanisms that lead to appetite inhibition. Healthy subjects (n = 10), aged between 20.3 and 29.2 years, consumed PGX®, in granular form at 2.5, 5.0 and 7.5 g, and a 5g inulin control, with a standard breakfast. The PGX® doses of 2.5 and 7.5 g mixed with water at the start of breakfast increased satiety (iAUC of 140.0 and 157.7, P = 0.025 and 0.001, respectively) compared to the control. The most effective dose (7.5g) was palatable and corresponded to a 34% increase in fullness, measured using a visual analogue scale and incremental area under the curve, and resulted in a delayed postprandial glycaemic response when compared with the control.

Details

Title: Dose–response effect of a novel functional fibre, PolyGlycopleX®, PGX®, on satiety
Authors/Creators: V.A. Solah (Author/Creator) - Curtin University
J.C. Brand-Miller (Author/Creator) - The University of Sydney
F.S. Atkinson (Author/Creator) - The University of Sydney
R. J. Gahler (Author/Creator) - Factors Group R and D, Burnaby, BC, V3N 4S9, Canada.
V. Kacinik (Author/Creator) - Pacific Centre for Reproductive Medicine
M.R. Lyon (Author/Creator) - University of British Columbia
S. Wood (Author/Creator) - University of British Columbia
Publication Details: Appetite, Vol.77, pp.74-78
Publisher: Elsevier Ltd.
Identifiers: 991005540035507891
Copyright: © 2014 The Authors.
Murdoch Affiliation: Murdoch University
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Behavioral Sciences; Nutrition & Dietetics
ESI research areas: Neuroscience & Behavior