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Prebiotic fibres
offer new opportunities
for weight management
Hlne Alexiou

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Cognitive, sensorial
and physiological responses
to food intake Formulating
products for weight
management
Hanna Lundholm
Roberta Re

CONTENTS

Direttore Responsabile (Editor)

Prebiotic fibres
offer new opportunities
for weight management
HLNE ALEXIOU
BENEO-Institute
www.BENEO-Institute.com
www.beneo.com

Research demonstrates the importance consumers are

increasingly placing on fibre intake in their daily diet. The
reasons are many, but one key motivator that is making
consumers more conscious of including fibre in their diets
is weight management. Here, the author, Senior Nutrition
Communication Manager from the BENEO-Institute,
explains how prebiotic fibres support weight management
in the long term, with a particular focus on managing an
individuals calorie intake.

It doesnt take much to cross over from weight

maintenance to weight increase. For example, the rise
in body weight in the US population from 1980-1994
could be accounted for by an intake of only 4kcal higher
than that needed to maintain a healthy weight per day in
women and 13kcal higher in men (1). As a result, a typical
adult can gain approximately 1kg per year over their
lifetime. Taking this into consideration, its clear that eating
just a few less calories per day could make the difference
between a healthy, or unhealthy, bodyweight.
BENEOs prebiotic fibres can help food manufacturers
and therefore consumers address this issue and support
weight management in the following (key) ways:
Helping consumers to eat less calories;
Reducing the caloric value of foods;
Managing their blood sugar.

CAN PREBIOTIC FIBRES HELP CONSUMERS

EAT LESS CALORIES?
Animal and human intervention studies suggest that prebiotic
fibres can play a pivotal role in achieving the goal of helping
consumers eat less. Indeed, BENEOs OraftiSynergy1
(oligofructose-enriched inulin) and oligofructose have been
shown to have beneficial effects on our energy balance,
by helping to reduce spontaneous caloric intake in people
consuming a non-restricted diet. In a study involving
overweight and obese adults, OraftiSynergy1, included at a
daily dosage of 12 g/day for 3weeks, resulted in a significant
reduction in energy intake(2).

per day, compared with an increase of 0.5kg in the control

group (Figure 1). While this does not represent a cure for
obesity, such reductions in weight could, over time, help
consumers to achieve and maintain a healthy weight.

Figure 1. Effect of 12-week supplementation with OraftiP95 (21g/day)

or placebo on body weight, body fat mass and trunk fat mass in overweight
and obese subjects (Adapted from Ref.5). * p<0.05

However, it isnt only those who are overweight who

can benefit from an increase of prebiotic fibre in the diet.
Two earlier studies conducted in normal weight adults
supplemented with 16g/day of OraftiSynergy1 or Orafti
Oligofructose (3,4) during 2weeks, also showed that the
total daily energy intake of the participants was reduced
when the prebiotic fibres were present in their diet.
Taken together, these human intervention studies have
reported a consistent reduction in energy intake, following
supplementation with 12-16g of prebiotic daily. The
reduction in total calories consumed was sustained over
time and showed in normal weight, overweight and obese
individuals. Some subjective parameters related to appetite
sensations, such as lower hunger ratings, were also
positively modulated in the hours following a test meal.
Results suggest that OraftiSynergy1 or oligofructose help
appetite regulation, enabling a reduction in energy intake to
be achieved at the end of the day. Such effects on appetite
regulation however still require more firm substantiation.
The effects of prebiotic fibres on energy intake have
further been shown to have positive consequences
in the context of body weight management. A three
month intervention in overweight and obese adults has
demonstrated that prebiotic fibre supplementation can bring
adult weight gain to a halt (5). This study found a reduction
in body weight of 1kg in the group fed 21g of oligofructose

In this three month study, it is also worth noting that

weight reduction was mostly abdominal fat loss, an important
factor in reducing the risk of metabolic disease. By week six,
there was also a significant reduction in energy intake in the
prebiotic group, compared with the control group.
Professor DrRaylene Reimer (University of Calgary,
Calgary, Canada) says of the associated benefits of
prebiotic fibre on energy intake: Given that sustained and
meaningful reductions in energy intake are essential to
long-term weight management, these findings suggest

that prebiotics play an important role and deliver a positive

message about adding fibre to the diet in contrast to the
traditional advice of simply reducing calories.

USING PREBIOTIC FIBRES TO REDUCE CALORIES

So, how can manufacturers add dietary fibre to foods
to promote reduced caloric content, without altering
the products taste profile? BENEOs Orafti inulin and
oligofructose prebiotic fibres hold the key. Both prebiotic
fibres are non-digestible carbohydrates derived from
chicory roots and can be used to enrich the fibre content
of a wide range of food and drink products. Not only can
they be used to add fibre to a product, but they can also be
used to reduce the fat or sugar content without altering the
products taste or texture.
Compared to fully available, high glycaemic
carbohydrates, inulin-type fructans from chicory provide
only half the calories. As a result, prebiotic fibres enable
food manufacturers to produce lighter versions of
traditionally indulgent food products such as ice cream,
yoghurt, dairy drinks or smoothies that consumers do not
want to sacrifice when entering a healthier eating regime.

BLOOD GLUCOSE MANAGEMENT

NOT ONLY CALORIES COUNT
As well as encouraging fewer calories to be consumed by
reducing the fat or sugar content of a product, including a
greater amount of prebiotic fibres in a daily diet can also help
to control an individuals blood glucose levels. According
to a recently published Scientific Consensus Statement
developed by an international committee of leading nutrition
scientists, from ten countries on three continents, it was
again confirmed that there is convincing evidence that low

glycaemic diets reduce the risk of type2 diabetes and

coronary heart disease, help to control blood glucose in
people with diabetes and may also help to manage weight.
Prebiotic fibres such as BENEOs Orafti inulin and
oligofructose are non-digestible carbohydrates and can
replace high glycaemic carbohydrates such as glucose,
sucrose, maltodextrins or starch as in white bread or
boiled potatoes on a weight by weight basis, lowering
the glycaemic profile of the final product. New proprietary
research from BENEO, Cosucra and Sensus, has clearly
shown the positive impact on blood glucose response when
a proportion of the sugars in a product is replaced with the
prebiotic fibre oligofructose, that is derived from chicory.
The new oligofructose data demonstrate a significantly lower
blood glucose response with only 20% replacement.
With prebiotic fibres being such a powerful tool in
supporting weight management, it is no wonder that more
and more manufacturers are discovering the potential
of ingredients such as BENEOs OraftiSynergy1 and
Oligofructose for new product development. Fortifying
foods and beverages with such multifunctional ingredients,
enables manufacturers to pass these benefits onto their
consumers and help them to enjoy their favourite foods
and manage their weight at the same time.
For further information please contact:
CLAUDIA MEISSNER
Corporate Communication Manager,BENEO
Gottlieb-Daimler-Str. 12 - 68165 Mannheim, Germany
Tel +49 621 421-148 - Fax +49 621 421-160
Claudia.Meissner@beneo.com

REFERENCES
1) Khan L.K., Bowman B.A. Annu. Rev. Nutr. 1999, 19, 137.
2) McCann M.T. et al. Obes. Rev. 2011, 12 (Suppl 1), 86.
3) Cani P.D. et al. Am. J. Clin. Nutr. 2009, 90, 123643.
4) Cani P.D. et al. Eur. J. Clin. Nutr. 2006, 60, 56772.
5) Parnell J.A., Reimer R.A. Am. J. Clin. Nutr. 2009, 89 (6), 1751-9.

Cognitive, sensorial
and physiological responses
to food intake Formulating
products for weight management
HANNA LUNDHOLM 1
ROBERTA RE 2
Leatherhead Food Research
Randalls Road
Leatherhead KT22 7RY, UK
www.leatherheadfood.com
1. hlundholm@leatherheadfood.com
2. RRe@leatherheadfood.com
Hanna Lundholm

OBESITY AND FOOD INDUSTRY ACTION

Obesity is an enormous public health concern and it
has become apparent that everyone from government
authorities, the food industry, communities, and
individuals themselves, need to work together to tackle
the growing rate. Government authorities have recognised
a key responsibility for the food industry and are pushing
for the reformulation of certain products, mainly based
on the reduction of salt, sugar and fat, to address this
problem(1).
There is high demand for the technology and expertise
to be able to develop new strategies and new products
that will help people achieve weight loss. The ability of food
to create feelings of fullness and satiety, and to delay the
onset of hunger, is an area of great interest to the food
industry. It is a key factor in current approaches to weight
management products.

Roberta Re

macronutrient in comparison to carbohydrates e.g.

pasta, potato and rice at least in the short term (3).
Furthermore, beverages have also been shown to produce
weaker satiety in comparison to solids (4) and soups,
even though soups are liquids, they have been shown to

SATIETY AND SATIATION AND REGULATION

OF EATING BEHAVIOUR
Satiety is defined as the sensation of fullness after a
meal and satiation refers to the inhibition of further
eating behaviour (2). What do we know so far about the
satiating properties of food? Research suggests that
protein e.g. meat, fish and pulses is the most satiating

hold strong satiating properties in comparison to standard

beverages alcoholic beverages, soft drinks(4).
How do we explain that clear liquids are less satiating
in comparison to a soup, even though they provide a
similar number of calories? One reason might be that
since liquids are not chewed and are therefore consumed
fairly quickly, there might not be adequate oral processing
to produce a satiety response (5). In the case of soups,
these are generally considered healthy and therefore the
belief that they will be satiating could play a part in the
satiety response(5).
Therefore, there are many different factors that can
affect an individuals eating behaviour, such as cognitive
factors i.e. a learned behaviour obtained from previous
exposure as to whether the food will be satiating; these
learned ideas may then shape our ideas relating to the
satiating effect of the food before consumption. Also,
sensorial factors i.e. smell, taste and texture will
influence our expectations as to whether the food will be
filling or not. Food is generally expected to be filling when
thick and creamy in texture (5) which might also be the
reason soups are generally considered satiating.
Furthermore, while we eat, hormones located in the
intestines transmit signals from the gut to the brain in order
to regulate food intake. Some hormones act to suppress
appetite and are released in response to food consumption
(6). For example, the hormones Cholecystokinin (CCK),
Peptide Tyrosine Tyrosine (PYY) and Pancreatic Polypeptide
(PP) act to suppress appetite and are released in response
to food consumption. On the contrary, Ghrelin stimulates
appetite and levels peak prior to a meal and are then
suppressed following food intake(6).

Understanding what is happening in our bodies before

we actually taste the food e.g. cognitive and sensorial
factors and the hormones released in response to the
food having been consumed, is important in order to be
able to produce products that could optimise satiety.

MEASURING SATIETY AND SATIATION

Current research has assessed how features of a beverage
can be altered to improve the satiating power.
Satiety is commonly assessed by subjective measures
of appetite where Visual Analogue Scales (VAS) are
used to assess feelings of hunger and fullness in studies
looking at eating behaviour (7). Participants are required
to respond to a question by placing a mark on a line that
is anchored with an extreme answer at either end, for
example, the question How full do you feel? would be
anchored with Not at all full and Extremely full, with the
minimum value on the left end of the scale.
Satiation can be measured by providing participants
with an ad libitum meal; individuals are offered a preweighed amount of food for a defined period of time
following the consumption of a test product and the
amount remaining after they have eaten is measured (7)
to indicate the satiating effects of the test food.

CURRENT RESEARCH TEXTURAL

MANIPULATION OF FOOD PRODUCTS
TO MAXIMISE THE SATIATING EFFECT
Manipulating the texture of a beverage by making it
thicker and creamier has been shown to have an impact
on satiety responses, without altering the energy content
of the beverage. McCrickerd et al demonstrated that fruit
yoghurt beverages with a thick and creamy taste were
expected to be more filling when measured by VAS (5).
The participants also anticipated they would eat less of a
pasta meal after consuming the thick and creamy product,
independently of the energy content.
Furthermore, Yeomans and Chambers found that both
the energy content and sensory properties (thickness,
creaminess) of a beverage have an effect on satiation (8).
They tested two fruit yoghurt beverages in high energy
and low energy conditions and included three sensory
manipulations: low sensory (LS), medium sensory (MS)
and high sensory (HS). The study showed that for the
high energy drink in the HS condition, participants rated
their feelings of hunger as lower in comparison to the
low energy drink that was less thick and creamy. The
participants also ate less of a pasta meal served after
the high energy beverage, but only in the HS condition.
Thereby, the authors suggested that the results
demonstrate that both the delivery of energy and the
sensory characteristics play a role in satiation.

PRODUCT LABELLING AND ITS EFFECTS

ON SATIETY
The marketing of satiety-promoting food products with
messages such as fuller for longer have been shown to
have a positive effect on reducing appetite. Brunstrom et
al showed that when a beverage with a highly satiating
label was consumed, participants reported feeling less
hungry in comparison to the consumption of the same
beverage but with a diet brand or own brand label(9).
Furthermore, in a study by Hogenkamp et al the
participants consumed either a high or low calorie
beverage for breakfast, where the beverage had either
an accurate or inaccurate high and low calorie label (10).
The results showed that the participants ate less pasta
for lunch after consuming the low calorie drink when it
was anticipated to be high calorie (high calorie label) in
comparison to the accurate low calorie label. However,
overall they ate less pasta after the high calorie product,
irrespective of the labelling and the results also showed
that the hormone response after consuming the beverages
were dependent on the actual calories consumed not the
branding message. This implies that it is both cognitive
and physiological factors that determine food intake.
Chambers et al further explored how labelling
information, sensory characteristics of a beverage and
the nutrient provision interact together to produce the
most satiating effect (11). The study showed that when a
high energy beverage was consumed in the high sensory
condition, the participants reported feeling full (VAS) and
they ate less of the dessert served after the lunch. However,
the labelling information had no effect on the participants
reported appetite responses or intake at the test lunch.

REFERENCES
1) Public Health Responsibility Deal; Sign up and pledge to
improve public health in England; Department of Health,
2011;
https://responsibilitydeal.dh.gov.uk/food-pledges/
2) Geissler C., Powers H. Human Nutrition: Nutritional
assessment methods, 7th Edn; Elsevier Ltd: London, 2005.
3) Bertenshaw J.E., Luch A., Yeomans M.R. Physiology&
Behaviour 2008, 93 (3),42736.
4) Mattes R. Physiology& Behaviour 2006, 89, 6670.
5) McCrickerd K., Chambers L., Brunstrom M.J., Yeomans M.R.
Flavour 2012, 1 (20), 111.
6) Halford J., Harrod J. Proceedings of the Nutrition Society
2012, 71 (2), 35062.
7) Hill A., Rogers P., Blundell J. International Journal of Obesity
1995, 19, 36175.
8) Yeomans M.R., Chambers L. The American Journal of Clinical
Nutrition 2011, 94, 14107.
9) Brunstrom J.M., Brown S., Hinton E.C., Rogers P.J., Fay S.H.
Appetite 2011, 57 (2), 3105.
10) Hogenkamp P.S., Cedernaes J., Chapman C.D., Vogel H.,
Hjorth O.C., Zarei S., Lundberg L.S., Brooks S.J. Obesity
2013, 21, 154853.
11) Chambers L., Ells H., Yeomans M.R. Food Quality and
Preferences 2013, 28, 2718.

THE NEXT STEPS IN SATIETY RESEARCH

Taken together, the results from the studies discussed here
have shown that manipulating the texture of a beverage
without altering the energy content), can have an impact
on satiety and energy intake in the short-term. Leatherhead
Food Research is currently running a research project in
collaboration with ProfMartin Yeomans from the University
of Sussex, exploring this topic further. The study aims to
assess whether manipulating the texture of a beverage can
have an effect on satiety in the long-term (a three month
period). If the satiating effect is seen to be maintained into
a longer duration study, this could provide valuable data for
the formulation of products that could keep consumers,
wishing to maintain or control their intake, satiated for
longer. This long-term intervention will test this hypothesis
and will challenge the long-term response to the satiety
components as well as the feasibility to incorporate satiety
approaches into long-term weight management strategies.
For further information, please email nutrition@leatherheadfood.com
or visit www.leatherheadfood.com

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