Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana

undergraduate thesis

• Title (english): The effect of wholegrain dinner on appetite the next day
• Author: Dan Škuflić
• Mentor: Ines Panjkota Krbavčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2013-06-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cjelovite žitarice su bogate prehrambenim vlaknima i rezistentnim škrobom te su podložne fermentaciji pomoću bakterija debelog crijeva. Vodik ne može sam nastati u tijelu već samo kao nusprodukt fermentacije stoga može poslužiti kao njeno mjerilo. Produkt su i kratkolančane masne kiseline za koje se zna da mogu potaknuti osjećaj zasitnosti. Cilj ovog istraživanja je utvrditi mjeru fermentacije, preko izdahnutog vodika, te njenu povezanost sa apetitom s obzirom na zasitnost i glad. Zasitnost (kao i apetit i glad) je mjerena putem dijetetičkih upitnika u obliku vizualnih analognih skala. Količina nastalog vodika u dahu određena je kao mjera fermentacije u debelom crijevu i mjerena putem namjenskog aparata Gastro+. Nakon konzumacije večere koja sadrži cjelovite žitarice, sljedećeg dana je osjećaj gladi bio manji nego u slučaju konzumacije večere koja je sadržavala bijeli kruh. Kod usporedbe raženog kruha i neprocesiranih žitarica raži, otkriveno je da će za raženi kruh zasitnost biti veća a glad manja i do 90 min nakon standardiziranog doručka. Dokaz tome su i vrijednosti za izdahnuti vodik koje su manje za raženi kruh.

Abstract (english)

Whole grains are rich in dietary fibers and resistant starch which are fermented by intestinal bacteria in the colon. As hydrogen can’t be produced by itself in the body but only as byproduct of fermentation, it can be used as its mean of measure. Other products are also short chain fatty acids for which are known to enhance satiety. Aim of this research is to define the measure of fermentation, through breath hydrogen, and its connection with appetite regarding to satiety and hunger. Satiety (along with appetite and hunger) is measured through visual analogue scales. The amount of produced breath hydrogen is defined as a measure of fermentation in the colon and measured with dedicated apparatus Gastro+. After consumption of whole grain dinner, next day the sensation of satiety was lower than in case of consumption of white bread dinner. With comparison of rye bread and rye kernels, it is discovered that for rye bread satiety will be higher and hunger lower up to 90 min of the consumption of standardized breakfast. Proof of that are values for breath hydrogen which are lower for rye bread.

• Keywords: apetit; zasitnost; glad; cjelovite žitarice; fermentacija
• Keywords (english): appetite; satiety; hunger; whole grain; fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:021214
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 09:02:39