Wheat Protein Hydrolysate Fortified With l-Arginine Enhances Satiation Induced by the Capsaicinoid Nonivamide in Moderately Overweight Male Subjects

Scope Increasing the intake of satiety‐enhancing food compounds represents a promising strategy for maintaining a healthy body weight. Recently, satiating effects for the capsaicinoid nonivamide have been demonstrated. As various proteins and amino acids have also been demonstrated to decrease energy intake, oral glucose tolerance test (oGTT)‐based bolus interventions of 75 g glucose + 0.15 mg nonivamide (NV control) are tested with/without combination of a wheat protein hydrolysate (WPH: 2 g) and/or l‐arginine (ARG: 3.2 g) for their satiating effects in 27 moderately overweight male subjects. Methods and Results Compared to NV control intervention, ARG and WPH + ARG treatment both reduce (p
A combination of satiating food constituents for enhancing satiety is a promising strategy for maintaining a healthy bodyweight. In this human intervention study, an l‐arginine‐enriched wheat protein hydrolysate is demonstrated to further increase the satiating effect of nonivamide, a pungent pepper constituent, in healthy male volunteers when administered as a protein shake prior to an ad libitum breakfast.