Effect of Spice-containing Soup on Gastric Motility and Appetite Sensations

DOI Web Site 2 Citations 50 References
  • Nagai Narumi
    Department of Food Science and Nutrition, School of Human Science and Environment, University of Hyogo Graduate School of Human Science and Environment, University of Hyogo
  • Wakisaka Shiori
    Graduate School of Human Science and Environment, University of Hyogo
  • Takagi Ayaka
    Graduate School of Human Science and Environment, University of Hyogo
  • Yamaguchi Mitsue
    Graduate School of Human Science and Environment, University of Hyogo
  • Moritani Toshio
    Graduate School of Human and Environmental Studies, Kyoto University

Bibliographic Information

Other Title
  • 香辛料を含むスープの摂取が胃運動と食欲に及ぼす作用
  • コウシンリョウ オ フクム スープ ノ セッシュ ガ イ ウンドウ ト ショクヨク ニ オヨボス サヨウ

Search this article

Abstract

Objective: Gastric electrical activity can be measured using surface electrodes placed on the abdomen. We have previously used electrogastrography (EGG) recording and analysis methods to report that gastric motility transiently increases after cold or hot water ingestion, and that an indicator of gastric motility power is associated with appetite sensations. To investigate the effects of pungent-tasting fluid on gastric motility and appetite sensations, we performed 2 tests in a parallel design by using the following test samples: spice-containing soup with yellow curry powder and consommé (Spice) or isoenergetic, iso-sodium-containing flavorless placebo soup (Control).<br>Methods: Twelve young women participated in this study. Each subject consumed Spice or Control at 9 a.m. on 2 separate days in a randomized order. The EGG, eardrum temperature, and heart rate were measured for 20 min in a fasting state and 40 min after consuming the soup while sitting in an upright position. Appetite sensations were measured at fasting, immediately after, and 40 min after consumption. To determine gastric motility, we assessed bradygastria, normogastria, tachygastria, and each power ratio (post/pre) of the EGG frequency power spectrum.<br>Results: Each EGG power ratio (bradygastria, normogastria, and tachygastria) tended to increase after the consumption of the Spice soup as compared to after the consumption of the Control soup. Fullness and satiety scores significantly increased after Spice soup consumption at different time courses. The relative increase in eardrum temperature was significantly greater immediately after consuming Spice soup than after consuming Control soup; however, similar increases in mean eardrum temperature and heart rate were observed in both the groups.<br>Conclusion: These results suggest that consumption of spice-containing soup enhances gastric motility, fullness and satiety feelings, and eardrum temperature as compared to the consumption of iso-energetic, iso-sodium content flavorless placebo soup.

Journal

Citations (2)*help

See more

References(50)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top