Gut microbiota fermentation of prebiotics increased production of satiety gut peptides (GLP-1, PYY) with consequent appetite reduction and improved metabolic parameters — the microbiome-satiety connection.
Key findingGut microbiota fermentation of prebiotics increased production of satiety gut peptides (GLP-1, PYY) with consequent appetite reduction and improved me
What the researchers found
Gut microbiota fermentation of prebiotics increased production of satiety gut peptides (GLP-1, PYY) with consequent appetite reduction and improved metabolic parameters — the microbiome-satiety connection.
Why it matters
Relevant for peptide research.
How the study worked
research study.
What this study cannot tell us
See abstract.
How to read the evidence
emerging evidence.
When this study was published
Published in 2009.
The bigger picture
Advances peptide research.
Questions still open
- Further research needed.
Common questions
What was studied?
What was found?
Read the original research
Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal.
The American journal of clinical nutrition, 90(5), 1236-43
Citation
Cani, Patrice D; Lecourt, Elodie; Dewulf, Evelyne M; Sohet, Florence M; Pachikian, Barbara D; Naslain, Damien; De Backer, Fabienne; Neyrinck, Audrey M; Delzenne, Nathalie M. (2009). Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal.. The American journal of clinical nutrition, 90(5), 1236-43. https://doi.org/10.3945/ajcn.2009.28095