Melanoidins from coffee and bread differently influence energy intake: A randomized controlled trial of food intake and gut-brain axis response

Abstract

Melanoidins are Maillard reaction products similar to dietary fiber but their effect on food intake was under-investigated. A randomized, crossover study of 14 healthy subjects investigated whether melanoidins modulated energy intake and affected the postprandial dynamics of 21 gut-brain modulators of appetite including gastrointestinal peptides, endocannabinoids, N-acylethanolamines and neuropeptides. At breakfast the subjects consumed a bread enriched with either 3 g coffee melanoidins (CM), 3 g bread melanoidins (BM), or a conventional bread (CT). Energy intakes at lunch and throughout the day were measured, while appetite sensations and blood samples were collected before and 30, 60, 120, and 180 min after breakfast. Compared to CT, CM significantly reduced daily energy intake by 26%. CM lowered blood glucose peak, insulin, α-melanocyte stimulating hormone, orexin-A, β-endorphin, and blunted the response of three N-acylethanolamines versus BM. Coffee melanoidins at breakfast reduces daily energy intake and modulates postprandial glycemia and other biomarkers.

Keywords

• Obesity
• Dietary fibre
• Diabetes
• Processed foods
• Clinical trial
• Maillard reaction