2026-04-17T13:54:20Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.14342/47572025-05-15T19:18:11Zcom_2072_482405com_2072_183628col_2072_482409
2025-05-15T19:18:11Z
urn:hdl:20.500.14342/4757
Effect on satiety-related biomarkers of bar snacks containing chickpea flour and pork protein
Zomeño, M. Dolores
Malcampo, Mireia
Pérez-Vega, Karla Alejandra
Pastor, Antoni
López-Roura, Maria
Arrufat, Begoña
Atarés, Sergio
Ramos, Sergio José
Alonso, David
Subirana, Isaac
Muñoz Aguayo, Daniel
Blanchart, Gemma
Gaixas Vasallo, Sònia
Cabañero Marimón, Marta
Tello, Susanna
Konstantinidou, Valentini
Hernando Redondo, Javier
Goday, Alberto
Castañer, Olga
Schröder, Helmut
Fitó Colomer, Montserrat
Sacietat
Proteïnes vegetals
Compostos endocannabinoides
This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack. Design: Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18–30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat. Methods: General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds. Results: Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increase in glycemia at 30, 60, and 90 min after consuming the hybrid snack compared to the meat-based snack, with no changes in the lipid profile. Regarding the endocannabinoid compounds and related compounds, the compound N-palmitoleoyl ethanolamine in the acylethanolamide group showed higher levels overall following the consumption of the hybrid snack compared to the meat-based snack, particularly at 2 h. Conclusions: The hybrid snack was associated with changes in endocannabinoid-like compounds. Therefore, it may provide a lasting satiating effect, while complementing the protein profile of plant-based foods with the quality of animal protein.
2025-05-15T19:18:11Z
2025-05-15T19:18:11Z
2024-07
2024-09
info:eu-repo/semantics/article
http://hdl.handle.net/20.500.14342/4757
https://doi.org/10.3390/nu16183180
eng
Nutrients, 2024, 16(18): 3180
info:eu-repo/grantAgreement/MINECO/ISCIII/CP21/00097
info:eu-repo/grantAgreement/MINECO/ISCIII/PI20/00012
info:eu-repo/grantAgreement/MINECO/ISCIII/PI24/00236
info:eu-repo/grantAgreement/SUR del DEC/SGR/2021 SGR 00144
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
© L'autor/a
Attribution 4.0 International
MDPI