b2c061027baa8afe3145246a7ef280df nutrients-16-03180.pdf 50c3069c91552feca0a4555d40c3d4e21085930c nutrients-16-03180.pdf 1e89f6a1a62301dbcf82d671be6c2f1c30a68ec74c518e49bfa6768444f5a081 nutrients-16-03180.pdf Title: Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein Subject: 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. Keywords: satiety; plant protein; endocannabinoid compounds Author: María-Dolores Zomeño, Mireia Malcampo, Karla Alejandra Pérez-Vega, Antoni Pastor, Maria López-Roura, Begoña Arrufat, Sergio Atarés, Sergio José Ramos, David Alonso, Isaac Subirana, Daniel Muñoz-Aguayo, Gemma Blanchart, Sònia Gaixas, Marta Cabañero, Susanna Tello, Valentini Konstantinidou, Javier Hernando-Redondo, Albert Goday, Olga Castañer, Helmut Schröder and Montserrat Fitó Creator: LaTeX with hyperref Producer: pdfTeX-1.40.25 CreationDate: Mon Sep 23 10:56:54 2024 CEST ModDate: Mon Sep 23 11:01:22 2024 CEST Custom Metadata: no Metadata Stream: no Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 12 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 709720 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- RNXXBO+VnURWPalladioL-Bold Type 1 Custom yes yes yes 10 0 WAMIVE+URWPalladioL-Bold Type 1 Custom yes yes yes 16 0 ZWFDNF+URWPalladioL-Roma Type 1 Custom yes yes yes 22 0 VNOFHI+URWPalladioL-Ital Type 1 Custom yes yes yes 27 0 YFNERV+VnURWPalladioL Type 1 Custom yes yes yes 32 0 HGMNRX+TimesNewRomanPS-BoldItalicMT Type 1C WinAnsi yes yes no 48 0 IXLVLQ+CMSY10 Type 1 Builtin yes yes yes 71 0 OQIVQT+EURM10 Type 1 Builtin yes yes yes 79 0 WBVKDJ+URWPalladioL-BoldItal Type 1 Custom yes yes yes 90 0 BCDEEE+PalatinoLinotype-Bold TrueType WinAnsi yes yes no 103 0 BCDFEE+PalatinoLinotype-Roman TrueType WinAnsi yes yes no 107 0 BCDGEE+PalatinoLinotype-Italic TrueType WinAnsi yes yes no 111 0 BCDIEE+PalatinoLinotype-Roman CID TrueType Identity-H yes yes yes 115 0 BCDJEE+PalatinoLinotype-Bold CID TrueType Identity-H yes yes yes 122 0 BCDKEE+PalatinoLinotype-BoldItalic TrueType WinAnsi yes yes no 129 0 JBTTSN+VnURWPalladioL-Italic Type 1 Custom yes yes yes 143 0 UJUUJI+PazoMath Type 1 Builtin yes yes yes 152 0 Jhove (Rel. 1.28.0, 2023-05-18) Date: 2026-10-23 04:15:13 CEST RepresentationInformation: nutrients-16-03180.pdf ReportingModule: PDF-hul, Rel. 1.12.4 (2023-03-16) LastModified: 2026-10-22 14:19:57 CEST Size: 709720 Format: PDF Version: 1.7 Status: Well-Formed and valid SignatureMatches: PDF-hul MIMEtype: application/pdf PDFMetadata: Objects: 262 FreeObjects: 1 IncrementalUpdates: 0 DocumentCatalog: PageLayout: SinglePage PageMode: UseNone Outlines: Item: Title: Introduction Destination: section.1 Item: Title: Materials and Methods Destination: section.2 Children: Item: Title: Study Design Destination: subsection.2.1 Item: Title: Study Population Destination: subsection.2.2 Item: Title: Intervention Foods Destination: subsection.2.3 Item: Title: Post-Prandial Intervention Destination: subsection.2.4 Item: Title: Sensorial Properties Destination: subsection.2.5 Item: Title: Study Variables Destination: subsection.2.6 Item: Title: Metabolic Variables Destination: subsection.2.7 Item: Title: Endocannabinoids and Related Compounds Destination: subsection.2.8 Item: Title: Sample Size Calculation Destination: subsection.2.9 Item: Title: Statistical Analysis Destination: subsection.2.10 Item: Title: Results Destination: section.3 Children: Item: Title: Systemic Lipid Profile and Glycemia Destination: subsection.3.1 Item: Title: Sensory Preferences Destination: subsection.3.2 Item: Title: Endocannabinoid Compounds and Related Compounds Destination: subsection.3.3 Item: Title: Discussion Destination: section.4 Item: Title: Conclusions Destination: section.5 Item: Title: References Destination: appendix.A. Info: Title: Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein Author: María-Dolores Zomeño, Mireia Malcampo, Karla Alejandra Pérez-Vega, Antoni Pastor, Maria López-Roura, Begoña Arrufat, Sergio Atarés, Sergio José Ramos, David Alonso, Isaac Subirana, Daniel Muñoz-Aguayo, Gemma Blanchart, Sònia Gaixas, Marta Cabañero, Susanna Tello, Valentini Konstantinidou, Javier Hernando-Redondo, Albert Goday, Olga Castañer, Helmut Schröder and Montserrat Fitó Subject: 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. 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