Search Results (201)

The enteroendocrine system of the gastrointestinal (GI) tract is the largest endocrine organ in the human body, playing a central role in the regulation of hunger, satiety, digestion, and energy homeostasis. Numerous factors—including dietary components, physical activity, and the gut microbiota—affect the secretion of GI hormones. This study aims to analyze how these factors modulate enteroendocrine function and influence systemic metabolic regulation. This review synthesizes the current scientific literature on the physiology and distribution of enteroendocrine cells and mechanisms of hormone secretion in response to macronutrients, physical activity, and microbial metabolites. Special attention is given to the interactions between gut-derived signals and central nervous system pathways involved in appetite control. Different GI hormones are secreted in specific regions of the digestive tract in response to meal composition and timing. Macronutrients, particularly during absorption, stimulate hormone release, while physical activity influences hormone concentrations, decreasing ghrelin and increasing GLP-1, PYY, and leptin levels. The gut microbiota, through fermentation and metabolite production (e.g., SCFAs and bile acids), modulates enteroendocrine activity. Species such as Akkermansia muciniphila are associated with improved gut barrier integrity and enhanced GLP-1 secretion. These combined effects contribute to appetite regulation and energy balance. Diet composition, physical activity, and gut microbiota are key modulators of gastrointestinal hormone secretion. Their interplay significantly affects appetite regulation and metabolic health. A better understanding of these relationships may support the development of personalized strategies for managing obesity and related disorders. Full article

Traditional taco preparation methods, such as oil immersion and steaming, can significantly affect the nutritional and metabolic characteristics of the final product. This study evaluated tacos made with five commercial nixtamalized maize flours and four common fillings (chicharron, beef skirt, potato, and refried beans), processed using three different methods: Plain, Full-Fat, and Patted-Dry. We assessed their chemical composition, starch digestibility, and thermal properties, and measured satiety-related hormone responses in mice. Fillings had a stronger influence on protein, fat, and moisture content than tortilla type. Full-fat tacos exhibited increased amylose–lipid complex formation and a lower gelatinization enthalpy, whereas plain tacos retained more retrograded starch and a crystalline structure. In vitro digestion revealed that Plain tacos, especially those with plant-based fillings, had the highest resistant starch content and the lowest predicted glycemic index. Hierarchical clustering showed that resistant starch, moisture, and gelatinization onset temperature were closely linked in the Plain samples, whereas lipid-driven variables dominated in the Full-Fat tacos. In mice, tacos with a higher resistant starch content led to greater GLP-1 levels, lower ghrelin levels, and reduced insulin responses, suggesting improved satiety and glycemic control. Patted-Dry tacos showed intermediate hormonal effects, supporting their potential as a balanced, health-conscious alternative. These findings demonstrate how traditional preparation techniques can be leveraged to enhance the nutritional profile of culturally relevant foods, such as tacos. Full article

This study evaluates the effects of dietary lipid levels on growth performance, hematological health, and muscle composition of juvenile Arapaima gigas. We tested five isonitrogenous diets (451.7 g kg⁻¹ of crude protein) with increasing lipid levels (6%, 10%, 14%, 18%, and 22%). A total of 600 juvenile A. gigas (80.0 ± 10.5 g; 21.8 ± 1.0 cm) were distributed into 20 tanks (500 L; n = 4; 30 fish per tank) in an indoor open system. The fish were fed to apparent satiety four times daily for 60 days. As dietary lipid levels increased, all growth parameters and lipid content in both the whole body and muscle declined. The diet containing 6% lipids resulted in the maximum final weight, weight gain, feed intake, and the lowest feed conversion rate. However, a maximum lipid level of up to 10.26%, with a gross energy-to-protein ratio of 10.15 kcal g⁻¹ in the diet, as determined through polynomial regression analysis, can be used for juvenile A. gigas without significantly affecting weight gain. Diets with high lipid content (18% and 22% lipids) resulted in the lowest survival rates, highest feed conversion rates, lowest condition factor, visible skeletal protrusions, scale depigmentation, and impaired blood biochemistry. The content of eicosapentaenoic acid, docosahexaenoic acid, n-3, and the n-3:n-6 ratio increased in the muscle lipid fraction (mg g⁻¹ of total lipids) in response to higher dietary lipid levels; however, this does not represent an overall improvement in the meat quality, since the total lipid content in the muscle (g of lipid per 100 g of muscle) was reduced due to impaired growth in fish fed high-lipid diets. Notably, the experimental diets also differed in fatty acid composition, which may have influenced some of the physiological and compositional responses observed. Diets with 6% lipids are recommended to provide optimal growth performance, and a maximum dietary lipid level of up to 10.26% is advised to ensure successful A. gigas farming without impairing weight gain. Full article

Aquaculture advancement depends on alternative raw materials to reduce reliance on fishmeal (FM) and fish oil (FO) from extractive fisheries. Strategies like restricted feeding reduce costs and improve sustainability by minimizing feed waste and enhancing water quality, while selective breeding boosts growth and adapts fish to innovative diets. However, these measures may affect quality and shelf life. Gilthead seabream selected for high growth or non-selected were fed in 500 L tanks for 300 days until apparent satiety (AS) or with food restrictions (85AS or 65AS) using a control diet with low FM and FO balanced with vegetable ingredients, and an alternative diet (ALT) where FM was substantially replaced with insect, poultry by-product, feather, and porcine blood meals, while FO was completely replaced by microalgae, poultry, and salmon by-product oils. The ALT diet improved EPA + DHA levels, n-3/n-6 ratio, and fillet hardness. The selected fish outperformed the non-selected ones in growth and were more resilient to ALT diet and feeding restrictions. The 85AS feeding strategy optimized fillet quality by preventing lipid accumulation and muscle adaptations, as observed with the other feeding strategies. Combining sustainable feed formulations, genetic selection, and moderate feed restriction enables a viable, long-term strategy for high-quality, environmentally responsible seabream farming. Full article

The Mediterranean lifestyle (ML), encompassing key elements such as the Mediterranean diet (MD), regular physical activity, social engagement, sleep-enhancing habits, sustainable food practices, including reducing food waste and opting for seasonal and local products, proximity to nature, and a focus on slow living, has garnered increasing interest for its potential in obesity prevention and management. This narrative review examines how these lifestyle characteristics may influence body weight regulation, metabolic health, and obesity-related outcomes. A thorough literature search was conducted to synthesize findings from epidemiological studies, clinical trials, and mechanistic research. Evidence suggests that adherence to the MD is linked to lower obesity rates, improved metabolic markers, and reduced risk of weight gain. Key components contributing to these effects include high fiber intake, healthy fatty acids from olive oil and nuts, and a balanced macronutrient profile that promotes satiety and reduces inflammation. Furthermore, lifestyle practices such as regular physical activity, strong social connections, and sleep-enhancing habits may further support weight management. Despite consistently favorable findings in observational studies, intervention trials reveal variability in individual responses, highlighting the need for personalized approaches. Future research should explore strategies to enhance adherence to the MD and investigate the interactions between diet, physical activity, and psychosocial factors in obesity prevention. Full article

Background/Objectives: The human insula is a key structure implicated in integrating internal states and external food cues, yet its precise role remains unclear, in part due to the temporal limitations of neuroimaging techniques like fMRI. To address this gap, we conducted an exploratory study using an intracranial EEG (iEEG) to investigate how the insula encodes both the subjective and objective properties of food-related stimuli, and how this encoding is modulated by hunger and satiety. Methods: Eight patients with drug-resistant epilepsy undergoing a pre-surgical evaluation between 2017 and 2023 participated in this study. Depth electrodes implanted in the insular cortex recorded event-related potentials (ERPs) in response to visual food cues. The sessions were conducted in two prandial states (hungry and satiated). The subjective ratings (appetite and palatability) and objective nutritional values (e.g., calories, carbohydrates) were collected and analyzed using paired t-tests, MANOVAs, and partial correlations. Results: Hunger increased the ERP amplitudes within the 350–450 ms interval, consistent with the EPIC model and positive alliesthesia, while satiety unexpectedly enhanced the early responses (150–250 ms). Importantly, the neural activity related to nutritional values was largely uncorrelated with the subjective ratings, suggestive of distinct processing streams. The mid- and posterior insula showed greater sensitivity to both subjective and nutritional information than the anterior insula. Conclusions: These findings offer novel electrophysiological insights into how the insula differentiates between implicit and explicit food-related signals, depending on the homeostatic state. This work supports a dual-route model of food cue processing, and may inform interventions targeting insular activity in disordered eating. Full article

Background: Though evidence is limited, animal products like pork sausages and cheese may affect satiety differently due to their distinct protein, fat, and calcium content. This study therefore compared their acute effects on breakfast using appetite-related markers. Methods: A total of 11 women and 13 men, with a mean age of 23.0 ± 2.6 years and mean BMI of 24.5 ± 2.6 kg/m², participated in this crossover design study. Concentrations of active ghrelin, glucagon-like peptide 1 (GLP-1), glucose-dependent insulinotropic polypeptide (GIP), cholecystokinin (CCK), insulin, glucose, leptin, and blood lipids were measured. Subjective feelings of appetite using visual analogue scales were analyzed (0–4 h) as a response to two test breakfasts meals with a similar energy and macronutrient content. Appetite feelings and energy intake from an ad libitum buffet lunch were subsequently measured. Data were analyzed using two different ANOVA methods. Results: The pork sausage breakfast was characterized by an earlier triglyceride (TG) peak than the cheese. A slower TG clearance was seen with the cheese breakfast. Ghrelin suppression was longer in the pork sausage breakfast. Active GLP-1 concentration was higher following the cheese breakfast and active GIP declined slower. The two ANOVA methods disagreed regarding the insulin effect. Subjective feelings of hunger before buffet and ad libitum energy intake were higher in males (791 ± 64 kcal) compared with females (344 ± 32 kcal), but did not differ between breakfast types. Conclusions: Acute consumption of pork and cheese of the same energy, fat, and protein content provided detectable differences in appetite-related hormones and lipid responses. Appetite and lipid metabolism were affected by the major differentiators of the test meals, namely calcium, fatty acids and amino acids compositions. Full article

Background: Eating behavior problems significantly affect the physical health and quality of life of children with autism spectrum disorder and intellectual disabilities (co-occurring ASD/ID). This study aimed to evaluate the effects of a 12-week Ball Combination Training Program (BCTP), continuous theta burst stimulation (cTBS), and an intervention combining both (in the CIG) on the eating behaviors of children with co-occurring ASD/ID. Methods: A total of 48 participants were assigned into one of four groups: the BCTP (n = 13), cTBS (n = 12), the CIG (n = 11), and a control group (n = 12). The intervention groups received their respective treatments in addition to the routine institutional rehabilitation, whereas the control group only received the standard institutional rehabilitation. The intervention outcomes were assessed using the parent-reported Children’s Eating Behavior Questionnaire (CEBQ). Results: The results indicated that all three intervention methods led to improvements in their eating behavior after 12 weeks. Specifically, the BCTP group and the CIG demonstrated significantly reduced Food Fussiness behavior, while the children’s Enjoyment of Food was markedly enhanced in the cTBS group and the CIG. Furthermore, the CIG experienced a particularly notable effect in terms of the improvement in the Satiety Responsiveness dimension of their eating behavior. Among the three approaches, the CIG demonstrated a clear advantage over the single interventions in terms of both the breadth and magnitude of its improvements. Conclusions: This study confirmed the effectiveness of these three intervention strategies in addressing dietary behavior problems among children with co-occurring ASD/ID. Future research should focus on exploring the combined intervention approach further, particularly its potential synergy, while delving deeper into the neural mechanisms underlying these behavioral improvements. Full article

The heterogeneity among patients with obesity is particularly evident in the weight loss response to interventions such as diets, drugs, devices and surgery. Obesity can be “catalogued” into four phenotypes: hungry brain (abnormal satiety for alteration of gut–brain axis), emotional hunger (hedonic eating), hungry gut (abnormal duration of satiety for faster gastric emptying) and slow burning (slowing of the metabolic rate). Phenotypes are grafted onto this complexity, the recognition of which allows for personalized medicine and increasingly targeted therapies. Although there are no standardized treatment protocols, we present management options consisting of lifestyle modifications and pharmacologic therapies. Nutritional advice and encouragement of adequate physical activity lead to increased self-efficacy and promote a sense of well-being when coupled with psychological approaches involving mindful eating. In summary, obesity has a complex pathophysiology best addressed through a therapeutic process suited to the phenotype encountered and in synergy with multifactorial interventions. Full article

This review addresses the role of semaglutide (SMG), a GLP-1 receptor agonist, in the treatment of obesity and its related comorbidities. Originally developed for type 2 diabetes (DM2), SMG has shown significant efficacy in weight reduction, with superior results compared to other treatments in the same class. Its effects include appetite suppression, increased satiety, and improvements in cardiovascular, renal, and metabolic parameters. Studies such as SUSTAIN, PIONEER, and STEP highlight its superiority compared to other GLP-1 receptor agonists and anti-obesity drugs. The oral formulation showed promising initial results, with higher doses (50 mg) showing weight losses comparable to those of subcutaneous administration. Despite its benefits, there are challenges, such as weight regain after cessation of treatment, gastrointestinal adverse effects, and variability of response. Future studies should explore strategies to mitigate these effects, identify predictive factors of efficacy, and expand therapeutic indications to other conditions related to obesity and insulin resistance. The constant innovation in this class of drugs reinforces the potential of SMG to transform treatment protocols for chronic weight-related diseases. Full article

Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim of the present work was to document changes in the subjective satiety exerted by a freshly prepared beverage made from guava and mamey pulps in healthy adults, and to compare them with those of a commercial beverage. Eighteen apparently healthy, normoweight, 25–30-year-old individuals (nine men, nine women) participated in this study; their subjective hunger/satiety profile was assessed using 10 cm visual analogue scales. Hunger and prospective food consumption decreased in response to consuming both beverages, while fullness and satisfaction increased. There were no significant differences in any variable analyzed, when comparing the guava and mamey beverage with the control during 120 min following their intake. Likewise, when individually analyzing the responses of men and women, the aforementioned variables remained similar. The participants’ body composition (body fat in particular) appears to be the main anthropometric variable that was significantly associated with their various hunger/satiety responses when consuming both beverages, for both men and women. Our findings therefore suggest that the subjective satiety responses of consuming a freshly prepared guava and mamey beverage are significantly associated with the consumers’ body composition, mainly body fat percentage. More research is needed to determine the precise mechanism by which guava, mamey, and/or their combination can alter satiety in healthy human subjects. Full article

Starch digestibility and the content of resistant starch (RS) play a crucial role in human health, particularly in relation to glycemic responses, insulin sensitivity, fat oxidation, and satiety. This study investigates the impact of processing methods on potato starch digestibility and RS content, focusing on two modification techniques: autoclaving and high hydrostatic pressure (HHP), followed by retrogradation at different temperatures. The research employs a comprehensive approach to characterize structural changes in starch samples using X-ray diffraction (XRD), attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy, and scanning electron microscopy (SEM). In turn, semi-dynamic in vitro digestion experiments based on the INFOGEST protocol were conducted to assess starch digestibility, while RS content was evaluated through enzymatic digestion of the non-RS fraction. SEM, XRD, and FTIR measurements reveal thermal processing appreciably affected starch architectures while HHP had a marginal effect. Further, the FTIR 1045/1022R ratio was found to be correlated with RS content measurements while reducing rapidly digestible starch (RDS). The findings led to the stipulation that thermal processing facilitates amylose leaching and granular disruption. In turn, retrogradation enabled the deposition of the amylose onto the disrupted structures which delineated their subsequent liability to enzymatic digestion. Conversely, HHP had minimal effects on granular architectures and amylose leaching. Overall, this research provides valuable insights for processing starch-based food products with the goal of increasing RS content, which may have significant implications for the food industry and nutritional science. Full article

Background: Accurate maternal perceptions of children’s weight status are crucial for early childhood obesity prevention, with evidence suggesting that maternal misperception may delay timely interventions. This study investigated the accuracy of maternal perceptions of child weight and examined associations with parenting styles and children’s eating behaviors and demographic factors among preschool-aged children in Samsun, Türkiye. Methods: This cross-sectional study included 318 mother–child pairs recruited from preschools in socio-economically diverse areas of Samsun. Maternal perceptions of child weight status were assessed using a visual scale, while children’s anthropometric measurements (height, weight) were recorded to calculate BMI-for-age Z-scores. Parenting styles and children’s eating behaviors were evaluated using the Parental Attitude Scale (PAS) and the Children’s Eating Behavior Questionnaire (CEBQ), respectively. Data analysis involved chi-square tests and multiple logistic regression to explore associations between maternal perception accuracy, parenting styles, and children’s eating behaviors. Results: Among 318 mother–child pairs, 59.7% underestimated their child’s weight status, with this figure being 84.9% among overweight children. Authoritative parenting was the most common style (78%); no significant association was found between parenting style and maternal perception accuracy. Accurate estimators showed significantly higher scores for food responsiveness (median: 9 (7–12), p = 0.028) and the enjoyment of food (mean: 16.3 ± 4.8, p = 0.003), whereas underestimators scored higher for satiety responsiveness (mean: 23.2 ± 5.7, p = 0.042) and slowness in eating (mean: 11.2 ± 4.2, p = 0.004). Conclusions: Maternal underestimations of child weight are prevalent, particularly for overweight children, are associated with children’s specific eating behaviors. Targeted educational interventions focusing on improving maternal awareness and promoting responsive feeding practices are essential to combat childhood obesity. Full article

Isoflavones are composed of phytoestrogens (genistein and daidzein), which can be metabolized by cats. These compounds can promote the maintenance of lean body mass and control food intake. These effects are desirable in neutered animals, as they are predisposed to obesity. The objective of this study was to evaluate the effects of dietary supplementation of 1.0% isoflavone on the metabolizable energy intake, serum concentrations of satiety-related hormones and peptides, and body composition of neutered cats. Sixteen neutered adult cats were blocked by gender and divided into two groups (n = 8): the control group (CG) received a commercial diet, while the isoflavone group (IG) received the same diet supplemented by 1% of isoflavone for 99 days. Computed tomography was performed on the first and last experimental days to assess the animals’ body composition. Satiety challenges were conducted on days 19 and 44. In the last day of the study, blood samples were collected to determine the concentration of insulin, ghrelin, leptin, peptide YY, and GLP-1. A statistical analysis was conducted using R software 3.5.2, considering both the interaction and individual effects of group and time (p < 0.05). The average intake of genistein in the IG was 0.75 ± 0.10 mg/kg body weight, and daidzein intake was 51.73 ± 7.05 mg/kg. No significant individual or interaction effects were observed for any of the analyzed variables. Therefore, the inclusion of 1.0% isoflavone in the diet did not affect the energy requirements, satiety responses, or body composition of neutered adult cats. Full article

Background/Objectives: Barley dietary fiber (BDF), particularly β-glucan, has shown potential in modulating postprandial glycemic responses and improving metabolic health. This study aimed to assess the effects of Saechalssalbori (Hordeum vulgare L.), a glutinous barley variety rich in β-glucan, on postprandial blood glucose, insulin, glucagon, triglycerides, and appetite-related hormones in healthy adults. Methods: In this randomized, double-blind, placebo-controlled, crossover trial, healthy adults (n = 67) with fasting blood glucose levels below 126 mg/dL were assigned to consume either BDF or placebo (rice flour). Fasting and postprandial blood samples were collected at 30, 60, 120, and 180 min after consumption. Blood glucose, insulin, glucagon, triglycerides, and appetite-related hormones (ghrelin, PYY) were measured, and appetite was assessed using the visual analog scale (VAS). The study was approved by the Institutional Review Board (CHAMC 2022-08-040-007) and registered (KCT0009166). Results: BDF consumption significantly delayed the postprandial increase in blood glucose compared with placebo, reduced insulin secretion, and slightly increased glucagon and triglycerides. BDF also lowered hunger and increased satiety, with associated increases in ghrelin and PYY levels. Conclusions: BDF consumption, particularly from β-glucan-rich barley, may improve postprandial glycemic control and suppress appetite, making it a promising dietary intervention for managing metabolic conditions such as diabetes. Further studies are needed to explore its long-term impact on glycemic variability. Full article