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Randomized Controlled Trial
. 2024 Sep 20;16(18):3180.
doi: 10.3390/nu16183180.

Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein

María-Dolores Zomeño  1   2   3 , Mireia Malcampo  1 , Karla Alejandra Pérez-Vega  1   2 , Antoni Pastor  1   2 , Maria López-Roura  1 , Begoña Arrufat  4 , Sergio Atarés  4 , Sergio José Ramos  5 , David Alonso  5 , Isaac Subirana  1   3   6 , Daniel Muñoz-Aguayo  1   2 , Gemma Blanchart  1 , Sònia Gaixas  1 , Marta Cabañero  1   7 , Susanna Tello  2 , Valentini Konstantinidou  8 , Javier Hernando-Redondo  1   2 , Albert Goday  1   2   9 , Olga Castañer  1   7 , Helmut Schröder  1   7 , Montserrat Fitó  1   2
Affiliations
Randomized Controlled Trial

Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein

María-Dolores Zomeño et al. Nutrients. .

Abstract

This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack.

Design: Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18-30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat.

Methods: General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds.

Results: Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increase in glycemia at 30, 60, and 90 min after consuming the hybrid snack compared to the meat-based snack, with no changes in the lipid profile. Regarding the endocannabinoid compounds and related compounds, the compound N-palmitoleoyl ethanolamine in the acylethanolamide group showed higher levels overall following the consumption of the hybrid snack compared to the meat-based snack, particularly at 2 h.

Conclusions: The hybrid snack was associated with changes in endocannabinoid-like compounds. Therefore, it may provide a lasting satiating effect, while complementing the protein profile of plant-based foods with the quality of animal protein.

Keywords: endocannabinoid compounds; plant protein; satiety.

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Conflict of interest statement

B. Arrufat and S Atarés are employees of Fertinagro Biotech S.L., a company that has received funding from CDTI CIEN program, 2019–2023 program (IDI-20190984). They had no role in the collection, analyses and interpretation of data. The rest of the authors declare no conflicts of interest. S. J. Ramos and D. Alonso were employed by Naturuel S.L. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Kinetics of significant endocannabinoid-like compounds after consuming both snacks are depicted. A = hybrid snack; B = meat-based snack.
See this image and copyright information in PMC

References

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