Could Fecal Microbiota Be a Useful Indicator of Serum Cholesterol Levels among Men?

Trepidation with blood tests among men may result in fewer routine screening and examination of their cardiovascular risk factors. Associations between fecal microbiota and serum cholesterols have not been well-established. The aim of this study was to explore such association in order to determine the potential of fecal microbiota as a non-invasive alternate predictor of serum cholesterols. Secondary data from a cross-over trial were analyzed. Associations between fecal microbiota, mainly Bifidobacterium and Clostridial group, of healthy men (n = 16) and their total cholesterols, low and high-density lipoprotein cholesterols (LDL-C and HDL-C) were assessed using generalized estimating equations, adjusted for diet intervention, diet order, frequency of defecation and flatulence level. For every two-fold increase in fecal Bifidobacterium, geometric mean of LDL-C increases by a factor of 1.23 (95% CI: 1.01, 1.49) whilst that of HDL-C increases by a factor of 1.07 (95% CI: 1.03, 1.10). For every two-fold increase in Clostridial group (C. ramosum, C. spiroforme and C. cocleatum), geometric mean of HDL-C decreases by a factor of 1.10 (95% CI: -1.16, -1.03). No association was found between total bacteria and serum cholesterols. Fecal Bifidobacterium spp. and Clostridium spp., are potential non-invasive surrogate markers of men's serum cholesterols.

Vegetables and legumes in new Australasian food launches: how are they being used and are they a healthy choice?

BACKGROUND: Despite the health benefits of regular vegetable and legume consumption, on average Australians are consuming only half of the recommended daily intake. The reasons for this low consumption are complex, and are particularly driven by societal shifts towards convenient and ready-to-eat meal options. It is currently unknown how legumes and vegetables are being utilised in food products within the Australian context, and the nutritional value or level of processing of these products. METHODS: The Mintel Global New Food Database was used to identify all new products launched between May 2012 and May 2017 in Australasia which at least 0.5 serves of vegetables and/or legumes per recommended serving. Eligible products were coded using the NOVA food classification system and the Healthy Choices guidelines, and were categorized by the researchers based on the type and proportion of vegetable and legume ingredients used. RESULTS: Overall, 1313 products were identified, which contained a median of 55% vegetable and legume ingredients (IQR = 45%). This translated to approximately 1 (IQR = 1) serves of vegetables and legumes per recommended serving of the products. The product launches were most likely to be classified as an 'amber' choice, and be classified as either 'processed' or 'ultra-processed'. Vegetables and legumes were mainly found in the form of new prepared meals, soups or whole vegetables products, however there were some more innovative uses of these ingredients, such as yoghurts and pastas. CONCLUSIONS: Most of the new products currently released onto the Australian market which contain vegetable and legume ingredients do not provide meaningful amounts of these ingredients, and tend to be highly processed and unhealthier options. A multi-faceted approach is needed to improve vegetable and legume consumption, which includes improving the availability of products which help consumers to meet vegetable and legume consumption recommendations. Future research should consider the acceptability of these products to consumers, and the barriers for food manufacturers in creating products with a higher amount of vegetables and legumes.

Evidence of enhanced serum amino acid profile but not appetite suppression by dietary glycomacropeptide (GMP): a comparison of dairy whey proteins.

OBJECTIVE: There is evidence that high-protein foods increase satiety and may aid weight loss, yet little is known of differential effects of protein composition. The aim of the study was to compare the acute effects of 4 whey proteins on satiety and food intake and to evaluate possible relationships with postprandial serum amino acid concentrations. METHODS: Isoenergetic high-protein shakes (∼1 MJ) containing 25 g whey protein were given to 18 lean male participants using a crossover design. Three protein fractions identified as satiating in a rat model, glycomacropeptide (GMP), beta-lactoglobulin (ß-lac), and colostrum whey protein concentrate (WPC), were compared with a WPC control. A standardized 2.5MJ breakfast was given at 0830 hours, followed by the preload beverages at 1130 hours. Participants rated appetite sensations using visual analogue scales (VAS) prior to the beverage (baseline, 0 minutes) and then at 15, 30, 45, 60, 90, 150, and 210 minutes. Energy and macronutrient intake was measured by covert weighing of an ad libitum lunch meal at 90 minutes. Repeat blood samples were collected via venous cannulation. RESULTS: Serum amino acid (a.a.) concentrations differed between whey fractions (p=0.012) and were higher following GMP compared to ß-lac (p=0.051) and colostrum WPC (p=0.044) but not the WPC control (p=0.20). There was no difference in VAS-rated hunger, satisfaction, or thoughts of food between whey fractions, but fullness did differ (p=0.032) and was highest following the ß-lac beverage. Energy intake was not suppressed relative to control by any of the 3 whey fractions. CONCLUSIONS: We conclude that total serum a.a. concentration was a poor indicator of satiety, with little evidence of differential satiety between these whey proteins other than a modest enhancement of fullness by ß-lac.

Low-dose whey protein-enriched water beverages alter satiety in a study of overweight women.

AIM: To determine the effect of low-dose whey protein-enriched water beverages on postprandial satiety and energy intake (EI). METHODS: Fifty overweight and mildly obese women were given 500 mL water-based beverages on 4 different occasions in a double blind, cross-over study. The beverages were reasonably matched for colour, flavour, sweetness and contained 0% (water control, 0 g, 8 kJ), 1% (5 g, 93 kJ), 2% (10 g, 178 kJ) and 4% (20 g, 348 kJ) whey protein by weight (ClearProtein8855™). Following a standard evening meal and breakfast, beverages were consumed 120 min before an ad libitum lunch at which EI was measured. Feelings associated with hunger and fullness were also measured using visual analogue scales (VAS). RESULTS: 46 participants completed all 4 beverage conditions. There was a significant effect of beverage preload on hunger (beverage×time; P=0.0074), where each of the 1%, 2% and 4% w/w protein beverages decreased hunger compared to the water control (P<0.05). Suppression of hunger was also maintained for longer following the protein beverages (Friedman test, P=0.013). Fullness (beverage×time; P=0.0020) and satisfaction (beverage×time; P=0.0356) were both increased by the 1% and 4% protein beverages (P<0.05). EI at lunch decreased by up to 8 percent (control vs 4% protein, delta=-247 kJ, Tukey's post hoc, P>0.05) when escalating protein doses were added to the water preload (water control, 3028 kJ; 1%, 3080 kJ; 2%, 2924 kJ; 4%, 2781 kJ), only partial compensation for the added energy. CONCLUSIONS: These low-dose, whey protein-enriched water beverages significantly altered short term postprandial satiety, however the effect was not sufficient to impact on food intake when assessed 2 h after consumption.

Liking of health-functional foods containing lupin kernel fibre following repeated consumption in a dietary intervention setting.

Liking of a particular food after repeated consumption may be reduced, limiting the effectiveness of health-functional foods requiring on-going consumption to deliver their benefits. This study examined the effect of repeated consumption of foods containing the novel ingredient, Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKFibre) on sensory acceptability in the dietary intervention setting. In a single-blind randomised crossover 4-week intervention, participants consumed both control and equivalent LKFibre-containing products daily on separate interventions separated by a 4-week period on habitual diet. Seven products: muesli, bread, muffin, chocolate brownie, chocolate milk drink, pasta and instant mashed potato were assessed twice (days 4 and 18 of intervention), by 38 participants for appearance, texture, flavour and general acceptability using a structured graphic hedonic scale. Overall the results showed there was no reduction (P=0.594) in general acceptability of LKFibre foods after repeated consumption, suggesting potential for long-term consumption. The control food products were however generally preferred (P<0.001) over the LKFibre foods; the mean difference for general acceptability between being <6% (0.82cm) of the 15cm hedonic scale used, suggesting LKF addition did not severely affect product palatability.

Lupin-enriched bread increases satiety and reduces energy intake acutely.

BACKGROUND: Protein and fiber may be important determinants of satiety. Lupin kernel flour is a novel food ingredient that is rich in protein and fiber. OBJECTIVE: The objective was to investigate the effects of lupin kernel flour-enriched bread (LB) on satiety and energy intake in humans. DESIGN: Two randomized controlled crossover trials were performed to compare the acute effects of LB with those of white bread (WB). In study 1, the subjects (n = 16) completed 4 treatments 1 wk apart: WB breakfast (as toast) and WB lunch (as sandwiches), WB breakfast and LB lunch, LB breakfast and WB lunch, and LB breakfast and LB lunch. Energy intake at all breakfast meals was matched (1655 kJ), and ad libitum energy intake at lunch, 3 h after breakfast, was measured. In study 2, the subjects (n = 17) completed 2 treatments 1 wk apart: WB breakfast and LB breakfast (each 1655 kJ). Blood samples were taken at baseline and at regular intervals for 3 h after breakfast. RESULTS: In study 1, the LB breakfast resulted in significantly higher self-reported satiety (P < 0.001) and lower energy intake (kJ) at lunch (-488; 95% CI: -798, -178) than did the WB breakfast. The LB lunch resulted in a significantly lower within-meal energy intake (kJ) at lunch (-1028; 95% CI: -1338, -727) than did the WB lunch. In study 2, compared with the WB breakfast, the LB breakfast significantly altered the 3-h postmeal plasma ghrelin response (P = 0.04) and resulted in significantly lower mean 3-h plasma ghrelin concentrations (P = 0.009). CONCLUSION: A novel food enriched in protein and fiber derived from lupin kernel flour significantly influences energy intake acutely.

Lupin kernel fiber consumption modifies fecal microbiota in healthy men as determined by rRNA gene fluorescent in situ hybridization.

BACKGROUND: Changes in the composition of gastrointestinal microbiota by dietary interventions using pro- and prebiotics provide opportunity for improving health and preventing disease. However, the capacity of lupin kernel fiber (LKFibre), a novel legume-derived food ingredient, to act as a prebiotic and modulate the colonic microbiota in humans needed investigation. AIM OF THE STUDY: The present study aimed to determine the effect of LKFibre on human intestinal microbiota by quantitative fluorescent in situ hybridization (FISH) analysis. DESIGN: A total of 18 free-living healthy males between the ages of 24 and 64 years consumed a control diet and a LKFibre diet (containing an additional 17-30 g/day fiber beyond that of the control-incorporated into daily food items) for 28 days with a 28-day washout period in a single-blind, randomized, crossover dietary intervention design. METHODS: Fecal samples were collected for 3 days towards the end of each diet and microbial populations analyzed by FISH analysis using 16S rRNA gene-based oligonucleotide probes targeting total and predominant microbial populations. RESULTS: Significantly higher levels of Bifidobacterium spp. (P = 0.001) and significantly lower levels of the clostridia group of C. ramosum, C. spiroforme and C. cocleatum (P = 0.039) were observed on the LKFibre diet compared with the control. No significant differences between the LKFibre and the control diet were observed for total bacteria, Lactobacillus spp., the Eubacterium spp., the C. histolyticum/C. lituseburense group and the Bacteroides-Prevotella group. CONCLUSIONS: Ingestion of LKFibre stimulated colonic bifidobacteria growth, which suggests that this dietary fiber may be considered as a prebiotic and may beneficially contribute to colon health.

Lupin kernel fibre foods improve bowel function and beneficially modify some putative faecal risk factors for colon cancer in men.

Consumption of some dietary fibres may benefit bowel health; however, the effect of Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKFibre) is unknown. The present study examined the effect of a high-fibre diet containing LKFibre on bowel function and faecal putative risk factors for colon cancer compared to a control diet without LKFibre. Thirty-eight free-living, healthy men consumed an LKFibre and a control diet for 1 month each in a single-blind, randomized, crossover study. Depending on subject energy intake, the LKFibre diet was designed to provide 17-30 g/d fibre (in experimental foods) above that of the control diet. Bowel function self-perception, frequency of defecation, transit time, faecal output, pH and moisture, faecal levels of SCFA and ammonia, and faecal bacterial beta-glucuronidase activity were assessed. In comparison to the control diet, the LKFibre diet increased frequency of defecation by 0.13 events/d (P=0.047), increased faecal output by 21 % (P=0.020) and increased faecal moisture content by 1.6 % units (P=0.027), whilst decreasing transit time by 17 % (P=0.012) and decreasing faecal pH by 0.26 units (P<0.001). Faecal butyrate concentration was increased by 16 % (P=0.006), butyrate output was increased by 40 % (P=0.002) and beta-glucuronidase activity was lowered by 1.4 micromol/h per g wet faeces compared to the control diet (P<0.001). Addition of LKFibre to the diet incorporated into food products improved some markers of healthy bowel function and colon cancer risk in men.

Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers.

The addition of some legume ingredients to bread has been associated with effects on glycaemic, insulinaemic and satiety responses that may be beneficial in controlling type 2 diabetes, cardiovascular disease and obesity. However, the effect of Australian sweet lupin (Lupinus angustifolius) flour (ASLF) is unknown. This investigation examined the effect of adding ASLF to standard white bread on post-meal glycaemic, insulinaemic and satiety responses and palatability in healthy subjects. Using a randomised, single-blind, cross-over design, 11 subjects consumed one breakfast of ASLF bread and two of standard white bread > or =7 days apart after fasting overnight. Each breakfast also included margarine, jam, and tea with milk and contained 50 g available carbohydrate. On each test day, blood samples were taken after fasting, then several times over 2 hours post-prandially, and analysed for plasma glucose and serum insulin. Subjects rated breakfast palatability and perception of satiety, in the fasting state and over 3 hours post-prandially, after which food intake from an ad libitum buffet and for the rest of the day was recorded. Incremental areas under the curves for glucose, insulin and satiety, glycaemic index, insulinaemic index and satiety index were calculated. ASLF addition to the breakfast reduced its glycaemic index (mean +/-SEM; ASLF bread breakfast = 74.0 +/-9.6. Standard white bread breakfast = 100, P=0.022), raised its insulinaemic index (ASLF bread breakfast = 127.7 +/-12.0. Standard white bread breakfast = 100, P=0.046), but did not affect palatability, satiety or food intake. ASLF addition resulted in a palatable breakfast; however, the potential benefits of the lowered glycaemic index may be eclipsed by the increased insulinaemic index.