Effects of Hot Spices on Energy Intake, Appetite and Sensory Specific Desires in Humans

135 Pages·2017·2.71 MB·English

university of copenhagen
Hot spices
Reinbach, Helene Christine
Publication date:
2008
Document version
Publisher's PDF, also known as Version of record
Citation for published version (APA):
Reinbach, H. C. (2008). Hot spices. Museum Tusculanum.
Download date: 16. Jan. 2023
Hot Spices

Effects on appetite, Energy Intake and Sensory
Properties of a Meal

PhD thesis by
Helene Christine Reinbach

University of Copenhagen
Faculty of Life Sciences ⋅ Department of Food Science
Denmark 2008
Title:
Hot Spices - Effects on appetite, Energy Intake and Sensory Properties of a Meal.

Supervisors:
Associate Professor Per Møller, Department of Food Science, Faculty of Life Sciences,
University of Copenhagen

Opponents:
Associate Professor Asa Öström, Department of Restaurant and Culinary Arts, Örebro
University, Sweden
Senior Scientist and Group Leader David Mela, Unilever Research, Netherlands
Professor Wender Bredie, Department of Food Sciences, Faculty of Life Sciences, University of
Copenhagen

PhD thesis ⋅ 2008 © Helene Christine Reinbach
ISBN 978-87-992778-0-3
Printed by Frederiksberg Bogtrykkeri A/S, Vanløse, Denmark
Table of Contents
Preface and Acknowledgements.............................................................................................................................i
Abbreviations...........................................................................................................................................................iii
Summary....................................................................................................................................................................v
Sammendrag............................................................................................................................................................ix
1. Introduction.......................................................................................................................1
Background...............................................................................................................................................................3
Aims and Objectives................................................................................................................................................3
Obesity.......................................................................................................................................................................6
Appetite......................................................................................................................................................................8
Energy intake..........................................................................................................................................................10
Liking and Desires..................................................................................................................................................12
Perception of a meal – An interaction between senses....................................................................................13
The trigeminal sense..............................................................................................................................................15
Hot spices and their effects on sensory properties of the food......................................................................17
Metabolic and appetite regulating effects of hot spices, green tea and sweet peppers...............................18
Outline of the thesis...............................................................................................................................................32
2. Methods...........................................................................................................................33
3. Paper I.............................................................................................................................39
Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity...............39
4. Paper II............................................................................................................................53
Relationship between Oral burn and Temperature in Chili Spiced Pork Patties evaluated by Time-Intensity................53
5. Manuscript I....................................................................................................................63
Effects of capsaicin on taste cell signalling in animals...................................................................................................63
6. Paper III..........................................................................................................................73
Effects of hot spices on energy intake, appetite and sensory specific desires in humans.....................................................73
7. Paper IV...........................................................................................................................85
Effects of Capsaicin, Green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and
positive energy balance..................................................................................................................................................85
8. Summary of Results........................................................................................................97
9. Discussion.....................................................................................................................103
Part I Sensory Properties of Spicy Meals......................................................................................................107
Part II Spicy Meals, Appetite and Energy intake..........................................................................................113
10. Conclusion....................................................................................................................121
11. Future Perspectives......................................................................................................123

Preface and Acknowledgements

The present PhD-project is supported by the Directorate for Food, Fisheries and
Agri Business and by the Danish Meat Research Institute (DMRI) under the law of
innovation (Innovationsloven). The project is part of the collaboration ‘Meat as
part of a meal’ formed between LIFE, University of Copenhagen, DMRI, a group
of food companies such as Agrova, Tican Foods, Danish Crown, Kryta and Kram
Food Service to do research and development work to promote the nutritional and
culinary quality of centrally prepared meals with pork. The research has mainly
been carried out in the Sensory Science Group, Department of Food Science,
Faculty of Life Sciences (LIFE), University of Copenhagen, Denmark under
supervision of Per Møller (paper II and III). One study was performed at the
DMRI, Roskilde, Denmark under supervision of Margit Dall Aaslyng (paper I).
Experiences with a foreign research environment were gained through a six month
stay at Maastricht University, the Netherlands where I had the pleasure of working
with Margriet Westerterp-Plantenga and her competent employees at the
Department of Human Biology (paper IV).

First I wish to express gratitude to my supervisor, associate professor Per Møller,
for inspiring discussions, for his openness towards new ideas and for giving me lots
of freedom in the process of becoming a scientist. I admire Margit Dall Aaslyng for
her ability to gather ideas, which are of interest to both industry and researchers
and to convert them into experiments and later useful knowledge. Thank you for
always being interested in my progression and for offering your support. My
deepest thanks go to Margriet Westerterp-Plantenga for welcoming me in her
department and for her guidance in both experimental planning and scientific
writing. Thanks to the Graduate School FOOD for financial support to attend
international PhD courses.

My sincere gratitude also goes to the many PhD students I have met at LIFE,
University of Copenhagen, at University of Maastricht and at international PhD
courses, with whom I have had really inspiring conversations and lots of great
social events, which have contributed to making my time as a PhD student a
unique and very valuable experience. My colleagues at the sensory science group
and especially my room mate and name sister are thanked for their daily
involvement and for many giving professional as well as personal discussions.

i
On a personal level, I acknowledge my family for all the support and
encouragement that have given me comfort and drive for always getting involved in
new and adventurous projects.

Helene Christine Reinbach
February 2008

ii
Abbreviations

BP blood pressure
BMR basic metabolic rate
BMI body mass index
C capsicum
CHO carbohydrate
CCK cholecystokinin
CNS central nervous system
DIT diet-induced thermogenesis
DMRI Danish Meat Research Institute
EGCG epigallocatechin-3-gallate
EE energy expenditure
F fat
FFA free fatty acids
FFM fat free mass
FM fat mass
GI gastrointestinal
GLP-1 Glucagon-like peptide 1
GLP-2 Glucagon-like peptide 2
HC high carbohydrate
HF high fat
HFC high-frequency component
HR heart rate
ISI interstimulus interval
LED low energy diet
LDL low-density lipoprotein
LFC low-frequency component
Min minute(s)
NTS nucleus tractus solitarius
OFC orbitofrontal cortex
PP pancreatic polypeptide
P protein
PYY Peptide YY
REE resting energy expenditure
RQ respiratory quotient
SHU Scoville heat units
SIR stimulus-induced recovery
SNS sympathetic nervous system
SSS sensory-specific satiety
TG triacylglycerol
VAS visual analogue scales
VLED very low energy diet
WGA wheat germ agglutinin
Wk week(s)
WHO World Health Organization
WM weight maintenance
WOF warmed-over flavour
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Summary

The aim of this PhD-project has been to investigate how trigeminal stimuli affect
the sensory properties of foods as well as look at how hot spices and bioactive
ingredients affect appetite and energy intake.
Trigeminal stimuli are believed to enhance overall flavour of foods however
irritants, such as capsaicin, have been shown to stimulate and suppress tastes
whereas the effects of capsaicin on complex flavours have been less explored. The
first two articles presented in the thesis investigate how oral burn is affected by
respectively texture (paper I) and heat perception (paper II) as well as how oral
burn affects the flavour of chilli spiced pork patties (paper I). Chilli was found to
suppress meat flavour, while the two textures, respectively 0.5 and 5 % flour, had
no effect on meat flavour or oral burn. Based on the current knowledge we believe
that suppression of meat flavour was mainly caused by interactions between
olfactory and trigeminal stimuli via either a central neural integration of sensory
input or via peripheral effects; however, a cognitive phenomenon in which the
dominating oral burn draws attention away from other sensations might also
contribute to the suppression of meat flavour. Oral burn has been shown to
increase linearly with temperature however we found a non-linear temperature
dependency of oral burn. Chilli spiced pork patties served at 38 ºC were slightly
more intense than at 67 ºC and lowest intensity of oral burn was found when
served at 8 ºC. These findings could indicate that binding of capsaicin to its
receptor might be temperature dependent with optimum around 37 ºC or that taste
and texture complexity of the pork patties have reduced the impact of temperature
on oral burn. A study was then conducted to reveal if capsaicin can suppress tastes
by interacting with the gustatory sense (manuscript I). The ratio between ERK1+2
protein and its phosphorylated form was measured in rat taste cells by
immunostaining and used as an indicator for activity in bitter and sweet taste
signalling pathways. Sucrose alone was found to activate taste cells more than the
combination of sucrose and capsaicin suggesting that capsaicin can suppress
activation in sweet taste signalling pathways in rat taste cells. However filiform
papillae bended when capsaicin was present suggesting that capsaicin destroys the
epithelium or that the tissue has been spoiled during preparation of the samples.
Therefore this assay needs to be optimized further before valid conclusions can be
drawn.
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