Oat Polar Lipids Improve Cardiometabolic-Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Crossover Study in Healthy Young Adults

Mohammad Mukul Hossain, Juscelino Tovar, Lieselotte Cloetens, Maria T Soria Florido, Karin Petersson, Frederic Prothon, Anne Nilsson, Mohammad Mukul Hossain, Juscelino Tovar, Lieselotte Cloetens, Maria T Soria Florido, Karin Petersson, Frederic Prothon, Anne Nilsson

Abstract

It has been suggested that intake of polar lipids may beneficially modulate various metabolic variables. The purpose of this study was to evaluate the effect of oat polar lipids on postprandial and second meal glycemic regulation, blood lipids, gastrointestinal hormones, and subjective appetite-related variables in healthy humans. In a randomized design, twenty healthy subjects ingested four liquid cereal-based test beverages (42 g of available carbohydrates) containing: i. 30 g of oat oil with a low concentration (4%) of polar lipids (PLL), ii. 30 g of oat oil containing a high concentration (40%) of polar lipids (PLH), iii. 30 g of rapeseed oil (RSO), and iv. no added lipids (NL). The products were served as breakfast meals followed by a standardized lunch. Test variables were measured at fasting and during 3 h after breakfast and two additional hours following a standardized lunch. PLH reduced glucose and insulin responses after breakfast (0-120 min) compared to RSO, and after lunch (210-330 min) compared to RSO and PLL (p < 0.05). Compared to RSO, PLH resulted in increased concentrations of the gut hormones GLP-1 and PYY after the standardized lunch (p < 0.05). The results suggest that oat polar lipids have potential nutraceutical properties by modulating acute and second meal postprandial metabolic responses.

Keywords: GLP-1; PYY; RCT; appetite regulation; blood lipids; glycemic regulation; metabolic regulation; oat; polar lipids; postprandial glucose response.

Conflict of interest statement

The authors declare no conflict of interest. Karin Petersson and Frederic Prothon work for Oatly AB.

Figures

Figure 1
Figure 1
Incremental changes in serum blood glucose concentrations after test breakfasts and standardized lunch meals. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added oat polar lipids; glucose, glucose solution.
Figure 2
Figure 2
Incremental changes in serum blood glucose concentrations after test breakfasts and standardized lunch meals. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 3
Figure 3
Postprandial incremental changes in blood serum insulin concentrations after test breakfasts and standardized lunch meals. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 4
Figure 4
Concentration of serum triglycerides (TGs) after the breakfast meal. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 5
Figure 5
Concentrations of serum free fatty acid (FFAs) after breakfast and a standardized lunch meal. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 6
Figure 6
Mean concentrations of ghrelin after the breakfast meals. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 7
Figure 7
Mean concentrations of GLP-1 after the breakfast meal. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 8
Figure 8
Mean concentration of PYY after the breakfast meal. Values are means ± SEM, n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 9
Figure 9
Mean concentrations of GIP after intake of test meals at breakfast. Values are means ± SEM, n = 18 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.
Figure 10
Figure 10
Subjective appetite ratings after test breakfasts and standardized lunch meals. Values are means ± SEM of subjective appetite ratings (VAS) of (a) desire to eat, (b) hunger, and (c) satiety; n = 20 healthy subjects. Repeated measures; mixed model in SAS. NL, oat preparation without added lipids; RSO, oat preparation added with rapeseed oil; PLL, oat preparation with a low concentration of polar lipids; PLH, oat preparation with a high concentration of polar lipids.

References

    1. Saeedi P., Petersohn I., Salpea P., Malanda B., Karuranga S., Unwin N., Colagiuri S., Guariguata L., Motala A.A., Ogurtsova K., et al. Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the International Diabetes Federation Diabetes Atlas, 9th edition. Diabetes Res. Clin. Pract. 2019;157:107843. doi: 10.1016/j.diabres.2019.107843.
    1. Jane M., McKay J., Pal S. Effects of daily consumption of psyllium, oat bran and polyGlycopleX on obesity-related disease risk factors: A critical review. Nutrition. 2019;57:84–91. doi: 10.1016/j.nut.2018.05.036.
    1. Maki K.C., Beiseigel J.M., Jonnalagadda S.S., Gugger C.K., Reeves M.S., Farmer M.V., Kaden V.N., Rains T.M. Whole-grain ready-to-eat oat cereal, as part of a dietary program for weight loss, reduces low-density lipoprotein cholesterol in adults with overweight and obesity more than a dietary program including low-fiber control foods. J. Am. Diet. Assoc. 2010;110:205–214. doi: 10.1016/j.jada.2009.10.037.
    1. Lina G., Li-Tao T., Liya L., Kui Z., Ju Q., Sumei Z. The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids. Lipids Health Dis. 2014;13:13–30. doi: 10.1186/1476-511X-13-182.
    1. Menon R., Gonzalez T., Ferruzzi M., Jackson E., Winderl D., Watson J. Oats-From Farm to Fork. Adv. Food Nutr. Res. 2016;77 doi: 10.1016/bs.afnr.2015.12.001.
    1. Meydani M. Potential health benefits of avenanthramides of oats. Nutr. Rev. 2009;67:731–735. doi: 10.1111/j.1753-4887.2009.00256.x.
    1. Sang S., Chu Y. Whole grain oats, more than just a fiber: Role of unique phytochemicals. Mol. Nutr. Food Res. 2017;61 doi: 10.1002/mnfr.201600715.
    1. Joyce S.A., Kamil A., Fleige L., Gahan C.G.M. The Cholesterol-Lowering Effect of Oats and Oat Beta Glucan: Modes of Action and Potential Role of Bile Acids and the Microbiome. Front. Nutr. 2019;6:171. doi: 10.3389/fnut.2019.00171.
    1. Wu J.R., Leu H.B., Yin W.H., Tseng W.K., Wu Y.W., Lin T.H., Yeh H.I., Chang K.C., Wang J.H., Wu C.C., et al. The benefit of secondary prevention with oat fiber in reducing future cardiovascular event among CAD patients after coronary intervention. Sci. Rep. 2019;9:3091. doi: 10.1038/s41598-019-39310-2.
    1. EFSA Panel on Dietetic Products Nutrition and Allergies Scientific Opinion on the substantiation of a health claim related to oat beta glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006. EFSA J. 2010;8:1885. doi: 10.2903/j.efsa.2010.1885.
    1. EFSA Panel on Dietetic Products Nutrition and Allergies Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852), reduction of post-prandial glycaemic responses (ID 821, 824), and “digestive function” (ID 850) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2011;9:2207. doi: 10.2903/j.efsa.2011.2207.
    1. Doehlert D.C., Moreau R.A., Welti R., Roth M.R., McMullen M.S. Polar Lipids from Oat Kernels. Cereal Chem. 2010;87:467–474. doi: 10.1094/CCHEM-04-10-0060.
    1. Hamberg M., Liepinsh E., Otting G., Griffiths W. Isolation and structure of a new galactolipid from oat seeds. Lipids. 1998;33:355–363. doi: 10.1007/s11745-998-0215-9.
    1. Leonova S. Lipids in Seeds of Oat (Avena spp.), a Potential Oil Crop: Content, Quality, Metabolism, and Possibilities for Improvement. Department of Plant Breeding, Swedish University of Agricultural Sciences; Alnarp, Sweden: 2013. Department of Plant Breeding, Swedish University of Agricultural Sciences: Alnarp, Sweden, 2013.Lantbruksuniversitet stitutionen för, v.
    1. Moreau R.A., Doehlert D.C., Welti R., Isaac G., Roth M., Tamura P., Nuñez A. The identification of mono-, di-, tri-, and tetragalactosyl-diacylglycerols and their natural estolides in oat kernels. Lipids. 2008;43:533–548. doi: 10.1007/s11745-008-3181-6.
    1. Wren A.M., Bloom S.R. Gut hormones and appetite control. Gastroenterology. 2007;132:2116–2130. doi: 10.1053/j.gastro.2007.03.048.
    1. Blaychfeld-Magnazi M., Reshef N., Zornitzki T., Madar Z., Knobler H. The effect of a low-carbohydrate high-fat diet and ethnicity on daily glucose profile in type 2 diabetes determined by continuous glucose monitoring. Eur. J. Nutr. 2020;59:1929–1936. doi: 10.1007/s00394-019-02043-z.
    1. Yuan Q., Ramprasath V.R., Harding S.V., Rideout T.C., Chan Y.M., Jones P.J. Diacylglycerol oil reduces body fat but does not alter energy or lipid metabolism in overweight, hypertriglyceridemic women. J. Nutr. 2010;140:1122–1126. doi: 10.3945/jn.110.121665.
    1. Ohlsson L., Rosenquist A., Rehfeld J.F., Härröd M. Postprandial effects on plasma lipids and satiety hormones from intake of liposomes made from fractionated oat oil: Two randomized crossover studies. Food Nutr. Res. 2014;58 doi: 10.3402/fnr.v58.24465.
    1. Sosulski F., Zadernowski R., Babuchowski K. Composition of polar lipids in rapeseed. J. Am. Oil Chem. Soc. 1981;58:561–564. doi: 10.1007/BF02541595.
    1. Lordan R., Nasopoulou C., Tsoupras A., Zabetakis I. The Anti-inflammatory Properties of Food Polar Lipids. In: Mérillon J.-M., Ramawat K.G., editors. Bioactive Molecules in Food. Springer International Publishing; Cham, The Netherlands: 2018. pp. 1–34.
    1. Carré P., Pouzet A. Rapeseed market, worldwide and in Europe. OCL. 2014;21:D102. doi: 10.1051/ocl/2013054.
    1. Christensen L.P. Galactolipids as potential health promoting compounds in vegetable foods. Recent Pat. Food Nutr. Agric. 2009;1:50–58. doi: 10.2174/2212798410901010050.
    1. Cohn J.S., Kamili A., Wat E., Chung R.W.S., Tandy S. Dietary Phospholipids and Intestinal Cholesterol Absorption. Nutrients. 2010;2:116–127. doi: 10.3390/nu2020116.
    1. Hou C.-C., Chen Y.-P., Wu J.-H., Huang C.-C., Wang S.-Y., Yang N.-S., Shyur L.-F. A galactolipid possesses novel cancer chemopreventive effects by suppressing inflammatory mediators and mouse B16 melanoma. Cancer Res. 2007;67:6907–6915. doi: 10.1158/0008-5472.CAN-07-0158.
    1. Sugawara T., Miyazawa T. Beneficial effect of dietary wheat glycolipids on cecum short-chain fatty acid and secondary bile acid profiles in mice. J. Nutr. Sci. Vitaminol. 2001;47:299–305. doi: 10.3177/jnsv.47.299.
    1. Ulivi V., Lenti M., Gentili C., Marcolongo G., Cancedda R., Cancedda F.D. Anti-inflammatory activity of monogalactosyldiacylglycerol in human articular cartilage in vitro: Activation of an anti-inflammatory cyclooxygenase-2 (COX-2) pathway. Arthritis Res. Ther. 2011;13:R92. doi: 10.1186/ar3367.
    1. Weiland A., Bub A., Barth S.W., Schrezenmeir J., Pfeuffer M. Effects of dietary milk- and soya-phospholipids on lipid-parameters and other risk indicators for cardiovascular diseases in overweight or obese men—Two double-blind, randomised, controlled, clinical trials. J. Nutr. Sci. 2016;5:e21. doi: 10.1017/jns.2016.9.
    1. Zheng L., Fleith M., Giuffrida F., O’Neill B.V., Schneider N. Dietary Polar Lipids and Cognitive Development: A Narrative Review. Adv. Nutr. 2019;10:1163–1176. doi: 10.1093/advances/nmz051.
    1. Livesey G., Taylor R., Livesey H.F., Buyken A.E., Jenkins D.J.A., Augustin L.S.A., Sievenpiper J.L., Barclay A.W., Liu S., Wolever T.M.S., et al. Dietary Glycemic Index and Load and the Risk of Type 2 Diabetes: A Systematic Review and Updated Meta-Analyses of Prospective Cohort Studies. Nutrients. 2019;11:1280. doi: 10.3390/nu11061280.
    1. Hedayatnia M., Asadi Z., Zare-Feyzabadi R., Yaghooti-Khorasani M., Ghazizadeh H., Ghaffarian-Zirak R., Nosrati-Tirkani A., Mohammadi-Bajgiran M., Rohban M., Sadabadi F., et al. Dyslipidemia and cardiovascular disease risk among the MASHAD study population. Lipids Health Dis. 2020;19:42. doi: 10.1186/s12944-020-01204-y.
    1. Miller M., Stone Neil J., Ballantyne C., Bittner V., Michael H.C., Henry N.G., Anne C.G., William J.H., Marc S.J., Penny M.K.-E., et al. Triglycerides and Cardiovascular Disease. Circulation. 2011;123:2292–2333. doi: 10.1161/CIR.0b013e3182160726.
    1. Wattanakul J., Sahaka M., Amara S., Mansor S., Gontero B., Carrière F., Gray D. In vitro digestion of galactolipids from chloroplast-rich fraction (CRF) of postharvest, pea vine field residue (haulm) and spinach leaves. Food Funct. 2019;10:7806–7817. doi: 10.1039/C9FO01867K.
    1. Yilmaz J.L., Adlercreutz P., Tullberg C. Polar Lipids Reduce in vitro Duodenal Lipolysis Rate of Oat Oil and Liquid Oat Base Products. Eur. J. Lipid Sci. Technol. 2021;123:2000317. doi: 10.1002/ejlt.202000317.
    1. Seino Y., Fukushima M., Yabe D. GIP and GLP-1, the two incretin hormones: Similarities and differences. J. Diabetes Investig. 2010;1:8–23. doi: 10.1111/j.2040-1124.2010.00022.x.
    1. Belfort R., Mandarino L., Kashyap S., Wirfel K., Pratipanawatr T., Berria R., Defronzo R.A., Cusi K. Dose-response effect of elevated plasma free fatty acid on insulin signaling. Diabetes. 2005;54:1640–1648. doi: 10.2337/diabetes.54.6.1640.
    1. Nilsson A.C., Ostman E.M., Holst J.J., Björck I.M.E. Including Indigestible Carbohydrates in the Evening Meal of Healthy Subjects Improves Glucose Tolerance, Lowers Inflammatory Markers, and Increases Satiety after a Subsequent Standardized Breakfast. J. Nutr. 2008;138:732–739. doi: 10.1093/jn/138.4.732.
    1. Yanai H., Yoshida H., Tomono Y., Hirowatari Y., Kurosawa H., Matsumoto A., Tada N. Effects of diacylglycerol on glucose, lipid metabolism, and plasma serotonin levels in lean Japanese. Obesity. 2008;16:47–51. doi: 10.1038/oby.2007.46.
    1. Megson I.L., Whitfield P.D., Zabetakis I. Lipids and cardiovascular disease: Where does dietary intervention sit alongside statin therapy? Food Funct. 2016;7:2603–2614. doi: 10.1039/C6FO00024J.
    1. Roche H.M., Gibney M.J. Postprandial triacylglycerolaemia—Nutritional implications. Prog. Lipid Res. 1995;34:249–266. doi: 10.1016/0163-7827(95)00012-O.

Source: PubMed

Sponsorer og samarbejdspartnere

Medicinske tilstande

Narkotikainterventioner

3
Abonner