The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.
The fermentable fibre inulin increases postprandial serum short-chain fatty acids and reduces free-fatty acids and ghrelin in healthy subjects
Abstract
It is thought that diets high in dietary fibre are associated with reduced risk for type 2 diabetes, at least in part because the short-chain fatty acids (SCFAs) produced during the colonic fermentation of fibre beneficially influence circulating concentrations of free-fatty acids (FFAs) and gut hormones involved in the regulation of blood glucose and body mass. However, there is a paucity of data showing this sequence of events in humans. Thus, our objective was to determine the effect of the fermentable fibre inulin on postprandial glucose, insulin, SCFA, FFA, and gut hormone responses in healthy subjects. Overnight fasted healthy subjects (n = 12) were studied for 6 h after consuming 400 mL drinks, containing 80 g high-fructose corn syrup (80HFCS), 56 g HFCS (56HFCS), or 56 g HFCS plus 24 g inulin (Inulin), using a randomized, single-blind, crossover design. A standard lunch was served 4 h after the test drink. Glucose and insulin responses after Inulin did not differ significantly from those after 80HFCS or 56HFCS. Serum acetate, propionate, and butyrate were significantly higher after Inulin than after HFCS drinks from 4–6 h. FFAs fell at a similar rate after all 3 test drinks, but were lower after Inulin than after 56HFCS at 4 h (0.40 ± 0.06 vs. 0.51 ± 0.06 mmol·L–1; p < 0.05). Compared with 56HFCS, Inulin significantly increased plasma glucagon-like peptide-1 concentrations at 30 min, and reduced ghrelin at 4.5 h and 6 h. The results are consistent with the hypothesis that dietary fibre increases the production of colonic SCFAs, which may reduce type 2 diabetes risk by reducing postprandial FFAs and favorably affecting gut hormones, which regulate food intake.
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Cites
Human gut microbes associated with obesity
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Self-citationImpact of cereal fibre on glucose-regulating factors
Weickert, M. O., Mohlig, M., Koebnick, C., Holst, J. J., Namsolleck, P., Ristow, M., Osterhoff, M., Rochlitz, H., Rudovich, N., Spranger, J., et al. (2005) · Diabetologia · doi:10.1007/s00125-005-1941-x · Cited by 194
Carbohydrate fermentation decreases hepatic glucose output in healthy subjects
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Metabolic Effects of Reducing Rate of Glucose Ingestion by Single Bolus Versus Continuous Sipping
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Cited by
The role of short-chain fatty acids in microbiota–gut–brain communication
Dalile, B., Van Oudenhove, L., Vervliet, B., & Verbeke, K. (2019) · Nature Reviews Gastroenterology & Hepatology · doi:10.1038/s41575-019-0157-3 · Cited by 3,357
Tolhurst, G., Heffron, H., Lam, Y. S., Parker, H. E., Habib, A. M., Diakogiannaki, E., Cameron, J., Grosse, J., Reimann, F., & Gribble, F. M. (2012) · Diabetes · doi:10.2337/db11-1019 · Cited by 2,404
Minireview: Gut microbiota: The neglected endocrine organ
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The Mediterranean Diet, its Components, and Cardiovascular Disease
Widmer, R. J., Flammer, A. J., Lerman, L. O., & Lerman, A. (2015) · The American Journal of Medicine · doi:10.1016/j.amjmed.2014.10.014 · Cited by 963
“Observational studies show that benefits extend to improved glucose metabolism (78, 79), reduction in weight (80), and antioxidant capabilities (81).”
BackgroundThe neuropharmacology of butyrate: the bread and butter of the microbiota-gut-brain axis
Stilling, R. M., van de Wouw, M., Clarke, G., Stanton, C., Dinan, T. G., & Cryan, J. F. (2016) · Neurochemistry International · doi:10.1016/j.neuint.2016.06.011 · Cited by 891
Metadata
- Authors
- Tarini, J., & Wolever, T. M. S.
- Venue
- Applied Physiology, Nutrition, and Metabolism
- Publisher
- Canadian Science Publishing
- Published
- 2010-02
- Volume
- 35
- Issue
- 1
- Pages
- 9-16
- ISSN
- 1715-5312 (ISSN-L)
- 1715-5320
- OpenAlex
- W2082056357
- Cited by
- 301
- References
- 9
- FWCI
- 16.11
- Type
- journal article
- Language
- en
- Open access
- closed
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- Tarini, J., & Wolever, T. M. S. (2010). The fermentable fibre inulin increases postprandial serum short-chain fatty acids and reduces free-fatty acids and ghrelin in healthy subjects. Applied Physiology, Nutrition, and Metabolism. https://doi.org/10.1139/h09-119
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