Abstract
When used in animal feeding, the majority of evidence indicates a role for propionate in decreasing feed intake. Although anorectic effects of propionate have been extensively documented in ruminants and other farm animals, evidence in humans is scarce. In general, human studies show a beneficial effect of bread products added with high doses of sodium propionate on postprandial glucose and insulin responses as well as on satiety. The lowered glycemic response to ingestion of sodium propionate-enriched breads appears to be related to a lowered gastric emptying rate. However, low doses of oral propionate in a palatable form do not seem to significantly influence appetite and food intake, suggesting that the optimal palatability-to-efficacy ratio remains to be determined. Because of the increasing incidence of type 2 diabetes and other related metabolic diseases, it is of great importance to identify food components that promote low glycemic and insulinemic indexes. On the basis of the favorable metabolic effects noted, the use of propionate offers new avenue to innovate in the production of low glycemic index food products with less acidic characteristics than a fermented product or a product with the added corresponding acids. Although propionate shows promises as a candidate to increase satiety-enhancing properties of food and potentially reducing subsequent energy intake in humans, more research is urgently needed to determine whether the properties of propionate can be useful in obesity management.
Keywords: Appetite, food intake, glycemia, metabolism, obesity, propionic acid, short-chain fatty acids, obesity management, satiety-enhancing properties, food products
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
24