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Enhancing satiety may be a route to overcome excess food intake, a causative agent of the obesity epidemic effecting [sic] developed and developing nations. A theory has evolved that if food processing has been a major contributor to the obesity epidemic then food processing and manipulation could be the solution to the crisis. This could be by means of the manipulation of food to target regulatory mechanisms of the food-gut-brain axis to produce satiety from fewer calories. This thesis is an investigation, using the Sprague Dawley rat model, into possible interactions between macronutrient content and food structure in the regulation of satiation and satiety, and to provide evidence for possible enhanced satiation or satiety by protein crosslinking noted in human studies. Three principle studies were performed: 1) variation in macronutrient content of a base diet presented in a solid or liquid form; 2) gavage of a single macronutrient containing solutions directly to the stomach; and 3) using protein crosslinking to change food form without changing caloric density. Overall, the study found no evidence to support an interaction between macronutrient content and diet form, nor that protein is a more effective macronutrient for inducing satiation or prolonging satiety. The analysis did identify that liquid diets can increase satiation, but can result in negative homeostatic effects and excess food consumption. Research exploring the use of protein crosslinking to promote satiation is still at an early stage but the findings presented in this thesis identify utilisation as a potential tool for enhanced satiation. These studies suggest that while protein crosslinking may enhance satiation there is no translation into longer term satiety. Nevertheless, these findings serve as a basis for further research and could provide information to the food industry for the development of food products that increase the satiation and satiety properties of food.

The purpose of this study was to test the hypothesis that Dieters would have less variation between their pre and post prandial ratings than Non-dieters. We compared 159 female college students’ hunger and satiety ratings before and after their consumption of a 420 calorie portion of Entemann’s Butter French Crumb Cake and a 9oz cup of water. Dieter status was assigned by questionnaire responses to Lowes’ Diet and Weight History Questionnaire (Lowe, Kissileff, 2005) yielding 96 Dieters and 63 Non-dieters. Methods: The primary assumption was that of our 159 participants, the 96 Dieters, because of their lack of familiarity in using hunger and satiation as a behavioral strategy to initiate or stop eating, would demonstrate less of a difference between their fasted and fed ratings than the 63 Non-dieters. We studied whether the participants’ BMI was a factor associated with their hunger and satiety ratings and whether their ‘restraint’ level was correlated with their status as a Dieter or Non-dieter and BMI by group and the number of times participants lost weight [a component of the Early Family Eating Behavior construct. Analyses by diet group status, Restraint level and BMI were performed for the difference in hunger to fullness ratings, Race, SES, Early Family Eating Behavior and for Taste, both Prop {bitter taste} sweet taste and the sweetness of coke. Two constructs, one focused on hunger utilization and one focused on Compensation assessed the 159 participants’ implementation of these concepts. Results: Contrary to expectation, all 159 female college participants rated their fed scores higher than their fasted scores on the Visual Analogue Scale [VAS] question that asked “How Physically Full Do You Feel”. This yielded a significant result with a t of -12.0558 and a p-value of 0.000. We found that there were no significant hunger and fullness rating differences between the Dieters and Non-dieters in this study. BMI varied by group [t of 5.2467 and a p of 0.000] with a [mean of 26.72343 ± .605001] for the 96 dieters compared with a [mean BMI of 22.8090 ±.437262] for the 63 Non-dieters and this was a significant finding. The Dieters’ Restraint scores were higher [mean of 11.14583 ±- .4125177] than the Non-dieters Restraint scores [mean of 6.047619 ± .5016249] and this was a significant finding [t of 7.8499 and a p-value of 0.000]. This finding illustrated the Dieters’ engagement in ‘Restrained Diet Behavior’ and was statistically significant. There were significant differences between the Dieters and Non-dieters in their Early Family Eating Behavior Construct scores (with a mean of 3.052083 ± 1.45363 for the Dieters) and for the Non-dieters, a mean of (1.555556 ± .9466031) and a [t of 7.8619 and a p-value of 0.0000] for the differences between the two groups. A Multiple Regression with Compensation as the dependent variable and Restraint, BMI and group as the independent variables was a significant finding for the use of compensation behaviors as measured by the compensation construct and differential use by the two groups [t of -1.97 and p-value of 0.000]. A Multiple Regression with BMI scores as the dependent variable and group, Restraint, Hunger for the Next meal, Sweet taste ratings, Compensator scores, Early family Eating Behaviors, Diet to Avoid Gaining Weight and ‘I wish I weighed less’ as the independent variables showed significance for the EFEB construct [t of 6.18 p-value of 0.00] and ‘I wish I weighed less’ [t of 3.44 and p-value of 0.0001]. BMI was significantly associated with our participants’ class in college [f of 25.03 and p-value of 0.000] their current Age [f of 14.94 and p-value of 0.0002] and BMI was significant for the number of times our participants lost weight, a dichotomous component on the Early Family Eating Behavior Construct where a score of three weight loss attempts or more scored a 1 and two or fewer weight loss attempts was scored a 0 [f of 16.93 and a p-value of 0.0001]. Implications: It was an important finding that a healthy BMI was achieved and maintained by 101 of the 159 {50 were Dieters and 51 were Non-dieters} students in our study. We also found that eating behavior on the college campus today included a focus on ‘watching what they ate in order not to gain weight’ (Nichter, Ritenbaugh, Nichter, Vuckovic, Aicken, 1995) as well as dieting and non-dieting behaviors. Dieting, historically, was believed to be equivalent to Restrained Eating by Polivy and Herman (Herman, Polivy, 1975; Lowe, Foster, Kerzhnerman, Swain, Wadden, 2001 p254)) but there is now debate as to whether Dieting and Restrained Dieting do not reflect the same eating behaviors in those Non-obese, with BMI’s below 30 (Lowe, Doshi, Katteran, Feig, 2013, p1). It is a positive outcome, we believe, that the 63 {Non-dieters} do not to ‘diet’ for weight loss, but our results also indicate that an educational intervention teaching the utilization of hunger and satiety sensations to those ‘chronically dieting’ (46) students with BMI’s outside the normal range is still necessary on the University campus.

In order to examine the effects of industry processed pulse powder (navy bean, lentil and chickpea) on postprandial glycaemic response (BG) and subjective appetite (App) before and after a subsequent meal, three randomized, within-subject experiments on healthy young men were conducted. In experiment 1, all navy bean treatments reduced BG at 30 min and navy bean powder suppressed pre-meal App compared to whole wheat flour. In experiment 2, all lentil treatments reduced pre-meal BG compared to whole wheat flour. However, no App differences were observed. In experiment 3, all chickpea treatments reduced pre-meal BG compared to whole wheat flour. However, no App differences were observed. Therefore, navy bean powder, lentil powder and chickpea powder maintain their low GI and satiating effects, regardless of processing. Pulse powder can be used as a value-added food ingredient to moderate glycaemic response and increase satiety.

In order to examine the effects of industry processed pulse powder (navy bean, lentil and chickpea) on postprandial glycaemic response (BG) and subjective appetite (App) before and after a subsequent meal, three randomized, within-subject experiments on healthy young men were conducted. In experiment 1, all navy bean treatments reduced BG at 30 min and navy bean powder suppressed pre-meal App compared to whole wheat flour. In experiment 2, all lentil treatments reduced pre-meal BG compared to whole wheat flour. However, no App differences were observed. In experiment 3, all chickpea treatments reduced pre-meal BG compared to whole wheat flour. However, no App differences were observed. Therefore, navy bean powder, lentil powder and chickpea powder maintain their low GI and satiating effects, regardless of processing. Pulse powder can be used as a value-added food ingredient to moderate glycaemic response and increase satiety.

Thesis (Ph. D.)--University of Washington, 2001. / Vita. Includes bibliographical references (leaves 84-100).

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The purpose of this study was to determine the effects of 30 mL of apple cider vinegar consumption on glycemic response and satiety in apparently healthy adults ages 19 to 30 years using data previously collected by the researcher and major professor. Fifteen students were recruited to participate in this study. During study visits, participants consumed one of two test meals (78 g of farina with and without 30 mL of apple cider vinegar) followed by a capillary blood glucose test every fifteen minutes over the two-hour postprandial period; seven glucose tests in total. Participants marked their hunger satiety score on a scale from negative ten to positive ten representing sensations from painfully hungry to full to nausea. No significant differences were seen in glycemic response between the dietary conditions. Hunger satiety scores were not significantly greater with vinegar when compared to hunger satiety scores without vinegar. The results of this study dispute much of the previous research that has been conducted on various types of vinegar and their effects on glycemic response and satiety. / Department of Family and Consumer Sciences

Taste is detected by cells of taste buds in the oral cavity. Mammalian taste buds contain three types of cells: receptor, presynaptic, and glial-like. Of these three, glial-like cells are the least studied. Their only known function is that they clear neurotransmitters from the extracellular space. The present work describes two previously undocumented properties of glial-like cells. First, Oxytocin receptor (OXTR) mRNA was detected by RT-PCR in taste tissue of mice. In the taste buds of Oxtr-YFP knockin mice, YFP was seen in glial-like taste cells and other cells immediately outside the taste bud, but no other cells in oral epithelium. Oxytocin (OXT) elicited Ca2+ responses from cells that resemble glial-like taste cells (by criteria including gene expression and lack of excitability). The EC50 for OXT in these cells was 33 nM, and responses saturated at 1 µM. 500 nM L-371,257 (an OXTR antagonist) significantly inhihited the responses to OXT. In a semi-intact preparation of lingual slices, OXT did not alter bitter tastant-evoked Ca2+ responses. Further, in behavioral studies, OXT (10 mg/kg i.p.) did not alter the responses of mice to aversive salty (NaCl), bitter (quinine), or sour (citric acid) solutions. In contrast, OXT (0.1 mg/kg i.p.) significantly decreased taste behavioral responses to low-to-intermediate concentrations of sucrose. My data suggest that OXT may modulate sweet taste sensitivity in vivo by acting on glial-like cells in taste buds. Second, Renal Outer Medullary K channel (ROMK) mRNA was also detected by RT-PCR in taste buds . Immunostaining revealed that ROMK is localized to the apical tips of glial-like taste cells. In the kidney, ROMK, apically localized in nephron epithelium facilitates a unidirectional flow (i.e. excretion) of K+. I suggest that, analogous to glia in the central nervous system, glial-like taste cells homeostatically redistribute extracellular [K+ ] within taste buds to maintain their sensitivity. The results of this study reveal that glial-like taste cells resemble nervous system glia in more ways than simply clearing neurotransmitters. They may also modulate the sensory output of the taste bud and buffer the extracellular [K+]. A more active role for glial-like cells in the functioning of the taste bud should be investigated.