2026-04-18T05:51:38Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.14342/47572025-05-15T19:18:11Zcom_2072_482405com_2072_183628col_2072_482409

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 Universitat Ramon Llull. Facultat de Ciències de la Salut Blanquerna 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. info:eu-repo/semantics/publishedVersion 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 © L'autor/a Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess 12 p. MDPI