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Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism
(Elsevier BV, 2024-12) Wu JY; Tso R; Yong YN; Lim SPS; Wheeler T; Nag A; Cheng L; Talukder MMR; Huffman L; Quek SY; Leow MKS; Haldar S
Algae are promising sources of nutritious and sustainable protein, but little is known about their metabolic health impact and acceptability as meal ingredients. This acute, randomized, controlled, five-way crossover trial compared whole algal biomasses and their corresponding protein concentrates to soy protein concentrate in terms of palatability, appetite, satiety, and metabolic response. Nineteen healthy Chinese males (21–50 years, 18.5–25.0 kg/m2) consumed noodle meals supplemented with 10 g of nori biomass/protein concentrate (NB/NC), Chlorella vulgaris biomass/protein concentrate (CB/CC) or soy protein concentrate control (CON) in randomized order. At regular intervals, blood samples were collected to measure biochemical markers, while gastrointestinal tolerance, palatability, and appetite were assessed using questionnaires and visual analog scales (VAS). Results indicated that algae-enriched meals were well-tolerated and comparable to soy in both visual appeal and smell, with NB and CC outperforming soy in aftertaste (p < 0.05). There were no significant differences between treatments in glucose, insulin, C-peptide, appetite/satiety, plasma ghrelin, and GLP-1. However, exploratory analysis of serum triglycerides revealed significant time × treatment effects (p < 0.004) and differences in incremental area under the curve (iAUC0–120 p = 0.0249). Our findings reveal that algal biomasses and protein concentrates are as comparable to soy protein concentrate in palatability, satiety, and metabolic outcomes, highlighting their potential as practical, sustainable, and nutritious ingredients.
Whey protein and satiety in humans : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Nutritional Sciences at Massey University, Manawatu campus, Palmerston North, New Zealand
(Massey University, 2013) Chung Chun Lam, Sylvia Mee Siong
Protein is the most satiating macronutrient and there is an effect of dietary protein source, with dairy whey protein being particularly effective in promoting satiety in adult humans. The underlying cause for this remains to be elucidated. The objectives were to confirm that whey protein is more satiating than maltodextrin carbohydrate in adult humans, to understand the potential mediating factors and to investigate which characteristic of whey protein gives rise to its satiating effect. Ad libitum food intake at a subsequent test meal after administration of a preload, subjective feelings of appetite (using visual analogue scales) and plasma concentrations of satiety-related hormones and metabolites were determined. Preload diets enriched with whey protein induced a greater reduction in subsequent food intake and suppression in rated feelings of appetite compared with maltodextrin carbohydrate (p<0.05). The time of consumption of the whey protein preload did not influence the satiety response. Plasma concentrations of pancreatic polypeptide hormone, total amino acids, and the branched-chain amino acids appear to play an important role in mediating the satiating effect of whey protein (sustained increases from 15 to 120 min following preload consumption, p<0.05). To determine the underlying characteristic of whey protein causing the satiating effect, the effects on satiety of whey protein components (glycomacropeptide, alpha-lactalbumin, or beta-lactoglobulin) and a free amino acid mixture simulating the amino acid composition of the whey protein were compared with that of the intact whey protein. The amino acid composition of whey protein per se appears to be important in the regulation of food intake and the induction of satiety. The individual constituent proteins or whey protein itself did not promote higher satiety than that found based on providing the free amino acids. The absorbed amino acid profile would appear to play an important role in mediating the satiating effect of whey protein.
Development of beverage model to test appetite control food ingredients : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand
(Massey University, 2013) Ho, Hui Hsing Irene
The present project is part of the broader ‘Foods for Appetite Control’ research programme of Plant & Food Research. The programme aims to deliver validated satiety effects (reduce appetite and provide more than four hours of satiety) in foods through phytochemicals and macro-nutrients. As it is necessary to validate the satiety effects through clinical trials, a beverage model was developed. It served as a ‘vehicle’ for incorporating phytochemicals (e.g. fruit extract) and macro-nutrients (e.g. viscous fibre – alginate) to deliver their satiety effects, which were validated by a satiety measurement trial. The development work began with the characterization of viscous fibres. Based on the literature review, pectins and alginates appear to be more satiating than other viscous fibres. It is believed that gastric gelation can induce satiety, through the formation of a gel that has some strength (presumably in the stomach). Based on rheological measurements, Protanal® LF120 alginate and Grindsted® Pectin LA410 were selected for further evaluation in the beverage model. These viscous fibres met the criteria of providing viscosity to the beverage, showing sensitivity to acids and calcium ions resulting in gelation, and contributing to higher gel strength than others that were evaluated. The beverage model was developed as a partial-meal replacer beverage, which is non-dairy, soy protein-based, fruit-flavoured (blueberry), 250 mL and of neutral pH (~7.2). The development work has established a base formulation and processing method for the beverage model and has successfully incorporated Protanal LF120 (0.25% and 0.5%) and fruit extract (0.2%). Due to its low viscosity and poor stability in UHT-processing even at high levels, Pectin LA410 was excluded from further evaluation. Incorporation of quercetin and isoquercetin into the beverage model was unsuccessful because of their insolubility in water and interactions with soy proteins. A methodology for satiety measurement was established and a trial was carried out to validate the satiety effects (subjective appetite) of the fruit extract and Protanal LF120 in the beverage model. The trial used a preload (6 test beverages), within-subject (n = 12), repeated measures, completely balanced, crossover and randomized design. The satiety effect of Protanal LF120 was found to be dose-dependent; higher alginate level significantly increased the satiety effect of the beverage. Differences in mean appetite ratings (P <0.05) between low and high alginate levels were 6.9%, 8.3%, 10.6%, 6.3% and 6.7% for hunger, fullness, satiety, desire to eat and prospective food consumption ratings, respectively. On the other hand, the data did not reveal statistically significant results across all appetite scales (except for hunger, P = 0.015) between beverages with and without fruit extract. In addition, the interaction of alginate*fruit extract was not statistically significant, implying that the higher satiety effect of the high level alginate + fruit extract beverage could be purely due to the alginate. Further testing is warranted: (1) to incorporate higher levels of fruit extract in the beverage model to evaluate any dose-dependency, (2) to determine if an additive or synergetic satiety effect exists with a higher level of fruit extract and high alginate level in the beverage, and (3) to modify the current experimental design to increase power of the study to 80% by increasing the number of subjects.

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