Prebiotic Fiber Fermentation Increases Gut Satiety Peptides and Reduces Appetite in Humans
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.
Quick Facts
What This Study 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.
Key Numbers
How They Did This
research study.
Why This Research Matters
Relevant for peptide research.
The Bigger Picture
Advances peptide research.
What This Study Doesn't Tell Us
See abstract.
Questions This Raises
- ?Further research needed.
Trust & Context
- Key Stat:
- Key finding Gut microbiota fermentation of prebiotics increased production of satiety gut peptides (GLP-1, PYY) with consequent appetite reduction and improved me
- Evidence Grade:
- emerging evidence.
- Study Age:
- Published in 2009.
- Original Title:
- Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal.
- Published In:
- The American journal of clinical nutrition, 90(5), 1236-43 (2009)
- Authors:
- 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
- Database ID:
- RPEP-01463
Evidence Hierarchy
Frequently Asked Questions
What was studied?
Prebiotic Fiber Fermentation Increases Gut Satiety Peptides and Reduces Appetite in Humans
What was 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.
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Cite This Study
https://rethinkpeptides.com/research/RPEP-01463APA
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
MLA
Cani, Patrice D, et al. "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, 2009. https://doi.org/10.3945/ajcn.2009.28095
RethinkPeptides
RethinkPeptides Research Database. "Gut microbiota fermentation of prebiotics increases satietog..." RPEP-01463. Retrieved from https://rethinkpeptides.com/research/cani-2009-gut-microbiota-fermentation-of
Access the Original Study
Study data sourced from PubMed, a service of the U.S. National Library of Medicine, National Institutes of Health.
This study breakdown was produced by the RethinkPeptides research team. We analyze and report published research findings without making health recommendations. All interpretations are based solely on the published abstract and study data.