Brown Beans Evening Meal.pdfVIP

Effects of a Brown Beans Evening Meal on Metabolic Risk Markers and Appetite Regulating Hormones at a Subsequent Standardized Breakfast: A Randomized Cross-Over Study Anne Nilsson*, Elin Johansson, Linda Ekstro?m, Inger Bjo?rck Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden Abstract Background: Dietary prevention strategies are increasingly recognized as essential to combat the current epidemic of obesity and related metabolic disorders. The purpose of the present study was to evaluate the potential prebiotic effects of indigestible carbohydrates in Swedish brown beans (Phaseolus vulgaris var. nanus) in relation to cardiometabolic risk markers and appetite regulating hormones. Methods: Brown beans, or white wheat bread (WWB, reference product) were provided as evening meals to 16 healthy young adults in a randomised crossover design. Glucose, insulin, appetite regulatory hormones, GLP-1, GLP-2, appetite sensations, and markers of inflammation were measured at a following standardised breakfast, that is at 11 to 14 h post the evening meals. Additionally, colonic fermentation activity was estimated from measurement of plasma short chain fatty acids (SCFA, including also branched chain fatty acids) and breath hydrogen (H2) excretion. Results: An evening meal of brown beans, in comparison with WWB, lowered blood glucose (215%, p,0.01)- and insulin (216%, p,0.05) responses, increased satiety hormones (PYY 51%, p,0.001), suppressed hunger hormones (ghrelin 214%, p,0.05), and hunger sensations (215%, p = 0.05), increased GLP-2 concentrations (8.4%, p,0.05) and suppressed inflammatory markers (IL-6 235%, and IL-18 28.3%, p,0.05) at a subsequent standardised breakfast. Breath H2 (141%, p,0.01), propionate (16%, p,0.05), and isobutyrate (18%, P,0.001) were significantly increased after brown beans compared to after WWB, indicating a higher colonic fermentative activity after brown beans. Conc