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Nutrients 2016, 8(5), 268; doi:10.3390/nu8050268

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

1
School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia
2
Flinders Centre for Innovation in Cancer, School of Medicine, Flinders University, Adelaide 5001, Australia
3
Factors Group R & D, Burnaby, BC V3N 4S9, Canada
4
InovoBiologic Inc., Calgary, AB Y2N 4Y7, Canada
5
Food, Nutrition and Health Program, University of British Columbia, Vancouver, BC V6T 1Z4, Canada
*
Author to whom correspondence should be addressed.
Received: 9 February 2016 / Revised: 27 March 2016 / Accepted: 29 April 2016 / Published: 6 May 2016
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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. View Full-Text
Keywords: PGX; dextrin; glycaemia; fibre; satiety PGX; dextrin; glycaemia; fibre; satiety
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Solah, V.A.; O’Mara-Wallace, B.; Meng, X.; Gahler, R.J.; Kerr, D.A.; James, A.P.; Fenton, H.K.; Johnson, S.K.; Wood, S. Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX® Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially. Nutrients 2016, 8, 268.

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