角豆添加到高脂餐对主观饱腹感、胃饥饿素和PYY调节的影响

原文

ABSTRACT Background Dietary components that influence appetite-related hormones and subjective satiety may help regulate food intake. Aqueous carob (Ceratonia siliqua L.) preparations may have a role in postprandial appetite regulation. Aims To investigate the effects of an aqueous carob preparation incorporated into a high-fat meal on postprandial appetite-related hormones and subjective satiety. Materials and Methods An acute randomized controlled crossover trial was conducted in 20 healthy males. Participants consumed two meals of similar energy content on separate occasions: a control meal containing an orange-flavoured beverage and a test meal containing an aqueous carob preparation. Blood samples and subjective appetite ratings, assessed using visual analogue scales, were collected over a 180-minute postprandial period. Results Compared with the control meal, the carob meal resulted in lower subjective hunger (p = 0.011) and desire to eat (p = 0.029), and greater satisfaction (p = 0.047). Peptide YY (PYY) area under the curve (AUC) values differed between meals (p = 0.040). Following the control meal, ghrelin decreased at 30 min (p = 0.012), followed by a marked increase at 180 min (p < 0.005). The magnitude of the change in ghrelin from baseline to 180 min differed between meal conditions (p = 0.005). Discussion The findings suggest that an aqueous carob preparation may improve subjective appetite responses when consumed with a high-fat meal. Differences in PYY and ghrelin responses may contribute to these effects, although a causal relationship was not established. The acute study design and inclusion of only healthy males limit conclusions about long-term effects and applicability to other populations. Conclusion Incorporating an aqueous carob preparation into a high-fat meal may favourably influence postprandial appetite and satiety regulation. Further research is needed to determine whether these effects persist over time and translate into reduced food intake.