Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially

    240410_240410.pdf (510.1Kb)
    Access Status
    Open access
    Authors
    Solah, V.
    O'Mara-Wallace, B.
    Meng, X.
    Gahler, R.
    Kerr, D.
    James, Tony
    Fenton, H.
    Johnson, S.
    Wood, S.
    Date
    2016
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Solah, V. and O'Mara-Wallace, B. and Meng, X. and Gahler, R. and Kerr, D. and James, A. and Fenton, H. et al. 2016. Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially. Nutrients. 8 (5): pp. 268-268.
    Source Title
    Nutrients
    DOI
    10.3390/nu8050268
    School
    School of Public Health
    Remarks

    This open access article is distributed under the Creative Commons license http://creativecommons.org/licenses/by/4.0/

    URI
    http://hdl.handle.net/20.500.11937/23957
    Collection
    • Curtin Research Publications
    Abstract

    The effect of consumption of PolyGlycopleX(®) (PGX(®)) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind, randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour satiety sessions, subjects consumed one of three different test meals on two separate occasions. The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels; and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0, 15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 ± 121 and 454 ± 242 cm·min), than the meal with WD (215 ± 261 cm·min) (p < 0.001). Subjects had blood glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was significantly lower (p < 0.001) after the PGX meal than for the WD meal.  The high viscosity reported for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects observed in this study.

    Related items

    Showing items related by title, author, creator and subject.

    • Effect of Training on the Reliability of Satiety Evaluation and Use of Trained Panellists to Determine the Satiety Effect of Dietary Fibre: A Randomised Controlled Trial
      Solah, Vicky; Meng, Xingqiong; Wood, S.; Gahler, R.; Kerr, Deborah; James, Tony; Pal, Sebely; Fenton, Haelee; Johnson, Stuart (2015)
      Background: The assessment of satiety effects on foods is commonly performed by untrained volunteers marking their perceived hunger or fullness on line scales, marked with pre-set descriptors. The lack of reproducibility ...
    • Effects of a viscous-fibre supplemented evening meal and the following un-supplemented breakfast on post-prandial satiety responses in healthy women
      Yong, M.; Solah, Vicky; Johnson, Stuart; Meng, X.; Kerr, Deborah; James, Tony; Fenton, Haelee; Gahler, R.; Wood, S. (2016)
      The post-prandial satiety response and “second-meal effect” of a viscous fibre supplement PolyGlycopleX® (PGX®) was evaluated in a single-blind, randomised controlled crossover study of 14 healthy adult women. The two ...
    • Flaked sorghum biscuits increase post-prandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects.
      Stefoska-Needham, A.; Beck, E.; Johnson, Stuart; Chu, J.; Tapsell, L. (2016)
      SCOPE: Sorghum grain components may play a role in mechanisms that protect against development of obesity-related chronic diseases. We conducted a randomized, crossover trial (40 healthy subjects) using whole grain sorghum ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.