Many fibres, both soluble and insoluble, as well as low glycaemic index foods, have been shown to produce second meal effects Brighenti et al. In the case of low glycaemic index foods, the mechanism may be related to prolonged carbohydrate absorption and suppression of free fatty acid release Jenkins et al.
It is, therefore, possible that the second meal effects of PGX could be even greater in the granular form. In the past, the ability of fibre preparations to improve lipid metabolism was the focus of most research Brown et al. PGX's ability to reduce postprandial glycaemia also suggests a potential role in the treatment and prevention of obesity. Low glycaemic index carbohydrates have been associated with lower fat mass accretion in animal models Pawlak et al. In conclusion, PGX in granular form has biologically important, dose-related effects on acute postprandial glycaemia.
As little as 7. Further research is needed to evaluate the long-term health benefits of this promising viscous polysaccharide. An analytical ultracentrifuge study on ternary mixtures of konjac Glucomannan supplemented with sodium alginate and xanthan gum.
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JCBM received financial remuneration for the preparation of the paper. FSA was employed by the University of Sydney to undertake the studies. SW receives consulting fees from InovoBiologic Inc. All other marks are the property of their respective owners.
Reprints and Permissions. Brand-Miller, J. Effects of PGX, a novel functional fibre, on acute and delayed postprandial glycaemia. Eur J Clin Nutr 64, — Download citation.
Received : 19 April Revised : 07 June Accepted : 06 August Published : 06 October Issue Date : December Anyone you share the following link with will be able to read this content:. This difference may be related more to texture than to any gastrointestinal discomforts experienced with PGX, as there was no statistical difference in adverse events reported between PGX and rice flour.
Although palatability affects appetite, 57 , 58 this did not translate into significant differences in subjective appetite scores for days 1 and 2, suggesting that the difference observed on day 3 may have not been due to the palatability of the PGX - supplemented meal. When designing placebo-controlled trials with PGX, it is difficult to find a comparable inert substance and completely avoid any potentially confounding effect.
Uncooked rice flour was found to closely approximate PGX in terms of flavour and texture, and it was thus judged to be a suitable placebo. However, the presence of resistant starches may have produced an increase in fermentation in the control group and dampened the difference in results between the two interventions. As an initial investigation, this study was performed over 3 days because of the number of VAS questionnaires dispensed and strict adherence required for the food and meal schedule.
It was conducted under free-living conditions so as to mimic people following a structured low-calorie diet in their regular lives. In summary, this study indicates that the supplementation of highly viscous PGX to meals could be a useful weight management aid during a low-calorie diet to help lessen feelings of hunger and to moderate food portions. Weight relapse after consuming a low-calorie diet is a common outcome of obesity interventions.
Therefore, long-term studies investigating the effects of PGX on subjective appetite and the maintenance of reduced body weight would be warranted. In addition, it would be useful to examine the effects of PGX on biomarkers such as glucagon like peptide-1, PYY and ghrelin to better understand some of the physiological influences of PGX on satiety. By virtue of its multiple physiological effects on the mechanisms of satiety, PGX may be an effective weight-management aid for low-calorie diets.
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