Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX® Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially
Loading...
Date
2016
Authors
Solah, Vicky A
O'Mara-Wallace, Babette
Meng, Xingqiong (Rosie)
Gahler, Roland J
Kerr, Deborah A
James, Anthony P
Fenton, Haelee
Johnson, Stuart K
Wood, Simon
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Rights
Copyright © 2016 by the authors; licensee MDPI, Basel, Switzerland.
Rights Holder
The Authors
Abstract
The effect of consumption of PolyGlycopleX® (PGX®) was compared to wheat dextrin
(WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind,
randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour
satiety sessions, subjects consumed one of three different test meals on two separate occasions.
The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels;
and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0,
15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was
calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 121
and 454 242 cm min), than the meal with WD (215 261 cm min) (p < 0.001). Subjects had blood
glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was
significantly lower (p < 0.001) after the PGX meal than for the WD meal. The high viscosity reported
for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects
observed in this study.
Description
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
Keywords
PGX, dextrin, glycaemia, fibre, satiety
Citation
Solah VA, O’Mara-Wallace B, Meng X, et al. Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX® Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially. Nutrients. 2016;8(5):268. doi:10.3390/nu8050268.