New research published in the European Journal of Nutrition reveals the potential of a prebiotic blend to aid in weight management. According to the study conducted by scientists from the University of Reading, Herbalife Nutrition, and Northumbria University, consumption of the blend resulted in an average reduction of 185 kcal in energy intake during an ad libitum meal, compared to the control group.
The study also found that the prebiotic blend, which consisted of inulin and arabinoxylan, led to increased levels of beneficial short chain fatty acids (SCFA) in the feces. Additionally, the blend was associated with higher levels of microbial genera, including “Bifidobacteria, Lactobacilli, and other microbial genera associated with health”. However, the researchers did not observe any impact on perceived satiety and appetite.
The study highlights the potential functionality of the inulin and arabinoxylan blend as a prebiotic. However, further studies are needed to confirm the influence of the observed changes in microbial composition and activity on host health. The findings contribute to the growing body of evidence linking non-digestible carbohydrates to appetite regulation.
In the study, the prebiotic blend included Frutafit IQ inulin from Chimab, Italy, and Naxus arabinoxylan from BioActor, The Netherlands. The arabinoxylan is derived from wheat endosperm.
Study Details
The MIXSAT trial, titled “Effects of Inulin and Arabinoxylan on Satiety, Energy/Food Intake and Changes in the Human Gut Microbiota,” involved 20 healthy adult men. They were randomly assigned to receive either eight grams per day of the inulin and arabinoxylan blend or weight-matched maltodextrin (control) for 21 days. On the 21st day, the participants were given an “all you can eat” meal.
The trial included a 14-day wash-out period, after which the participants switched to the other group for another 21 days. While the study did not observe a significant impact on perceived satiety and appetite, it recorded a significant reduction in energy intake during the ad libitum meal on day 21.
The consumption of the prebiotics was also associated with increased abundance of Bifidobacteria, Lactobacilli, and Propionibacteria. The Naxus arabinoxylan has previously been reported to improve glycaemic control by inducing GPR43 signaling, leading to reduced glucose peaks and improved insulin sensitivity. Activation of GPR43 triggers the production of hormones involved in inducing satiety, such as GLP-1 and PYY.
The researchers emphasize the need for further research to fully understand the mechanisms of action and explore the potential for optimized and personalized functional food preparations in relation to satiation and weight control.
