Abstract:
The present invention relates to compositions for weight management comprising: a) a microbiome modifying component; b) a satiety modifying component; and c) a metabolic modifying component. The composition may also be used for the treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease.

Description:
TECHNICAL FIELD OF THE INVENTION 
       [0001]    The invention relates to a composition for weight management and/or for use in the treatment of elevated cholesterol, diabetes, hypertension or heart disease. 
       BACKGROUND TO THE INVENTION 
       [0002]    Overweight and obese are conditions defined as abnormal or excessive fat accumulation that may impair health. It results from imbalances in the body&#39;s regulation of energy intake, expenditure and storage. 
         [0003]    Obesity is one of the greatest public health challenges of the 21st century. It is a complex condition, one with serious social and psychological dimensions, that affects virtually all age and socioeconomic groups in both developed and developing countries. The health consequences of obesity range from increased risk of premature death to serious chronic conditions that reduce the overall quality of life. Excess weight is the fifth leading risk for global deaths. At least 2.8 million adults die each year as a result of being overweight or obese. In addition, 44% of the diabetes burden, 23% of the ischaemic heart disease burden and between 7% and 41% of certain cancer burdens are attributable to being overweight or obese. 
         [0004]    Among the reasons that have led to the dramatic increase in obesity are an increase in the intake of high fat, salt and refined sugar foods that are energy rich but otherwise low in nutritional value (vitamins, minerals, micronutrients) in combination with an increasingly sedentary nature to everyday life with a dramatic decrease in physical activity. 
         [0005]    Prebiotics have attracted interests as candidate compounds for the control of obesity and associated metabolic disorders. In animal studies, prebiotics have been shown to regulate the intake of food, prevent weight gain, beneficially alter lipid metabolism and reduce obesity-related inflammation. So far, most studies have focused on simply supplementing the diet with inulin and fructooligosaccharides (FOS). 
         [0006]    Prebiotics are dietary ingredients which can selectively enhance beneficial indigenous gut microbiota, such as lactobacilli or bifidobacteria, and are finding much increased application into the food sector. Prebiotics are non digestible food ingredients that are selectively metabolised by colonic bacteria which contribute to improved health. As such, their use can promote beneficial changes within the indigenous gut microbial milieu and they can therefore help survivability of probiotics. They are distinct from most dietary fibres like pectin, celluloses, xylan, which are not selectively metabolised in the gut. Criteria for classification as a prebiotic is that it must resist gastric acidity, hydrolysis by mammalian enzymes and gastrointestinal absorption, it is fermented by intestinal microflora and selectively stimulates the growth and/or activity of intestinal bacteria associated with health and well-being. 
         [0007]    One of the primary functions of the colonic microbiota is to salvage energy from dietary material that has not been digested in the upper gastrointestinal tract, through participating in the initial hydrolysis of complex macromolecules, breaking them down into smaller fragments that can be utilised by other members of the gut microbiota. It is postulated that about 7% to 10% of the total daily energy requirements of the host are derived from colonic bacterial fermentation. In the absence of microbial fermentation in the gut, this energy contribution to would be lost to the host, as humans lack the enzymes necessary to catabolise plant polysaccharides and they would be excreted from the organism as waste. As such, it appears that the presence of a gut microbiota may lead to a direct increase in energy salvaging through the fermentation of dietary polysaccharides. 
         [0008]    Although obesity is caused by an excess caloric intake which is not matched by an increase in energy expenditure, differences in gut microbiota composition and activities between individuals may also be an important contributing factor affecting energy homeostasis. This would imply that the gut microbiota of obese individuals would be more efficient in salvaging and/or storing energy from a specific diet compared to the microbiota of lean individuals. 
         [0009]    Some dietary fibres can form viscous gels on exposure to an aqueous environment and their gelling properties may account for weight loss promoting effects by delaying gastric emptying, slowing bowel transit time and blunting post-prandial surges in insulin and glucose. 
         [0010]    It is an object of the present invention to provide a formulation which can be used for weight management—whether as a food supplement, additive or potential treatment. It is a further object of the present invention to provide a formulation whose components have a synergistic effect on an individual so as to reduce or modulate weight gain. It would be preferably if such a formulation was effective in more than one area of weight management, for example modifying metabolism of fat and reducing energy gain by colonic bacterial fermentation. It would also be preferable that the formulation could be easily administered as either a medicament or a food supplement or additive. 
       SUMMARY OF THE INVENTION 
       [0011]    In accordance with a first aspect of the present invention, there is provided a composition comprising: 
         [0012]    a) a microbiome modifying component; 
         [0013]    b) a satiety modifying component; and 
         [0014]    c) a metabolic modifying component. 
         [0015]    The microbiome modifying component may comprise one or more microbial strains. Such microbial strains could be bacterial and fall within the scope of what is typically considered to be a probiotic. The microbiome modifying component may alternatively or additionally comprise a growth medium for one or more microbial strains—these strains could already be present in the individual or included as part of the composition. 
         [0016]    The micrbiome modifying component may comprise a selective microbial growth inhibitor and/or microbial cidal compound. Therefore the microbial strains which are already present in the individual can be manipulated by encouraging growth, inhibiting growth or actively killed. Such manipulation allows to the desired microbial population to be selected so as to provide their associated health benefits. 
         [0017]    The microbiome modifying component preferably comprises a prebiotic and/or probiotic. If desired, the prebiotic may be producible by the probiotic bacterial strain by reverse enzyme reaction. The satiety modifying component preferably acts mechanistically to suppress appetite. The metabolic modifying component preferably acts to increase metabolism and/or modify insulin sensitivity. 
         [0018]    The micorbiome modifying component may comprise a prebiotic; the satiety modifying component may comprise dietary fibre and the metabolic modifying component may comprise chromium. 
         [0019]    The term “dietary fibre” is intended to mean indigestible portions of food derived from plants which comprise soluble and insoluble fibres. 
         [0020]    The term “chromium” covers all dietary chromium, including trivalent chromium (Cr(III) or Cr 3+ ) which naturally occurs in trace amounts in foods and waters. Chromium acts systemically potentiating insulin action, increasing metabolic rate, influencing carbohydrate, lipid and protein metabolism and maintaining glucose levels. 
         [0021]    The term “prebiotic” is intended to mean a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora flora that confers benefits upon host wellbeing and health. Prebiotics act in the colon and produce changes in the microbial flora which affect energy metabolism and gut peptides involved in satiation (GLP1, GLP2). These have a long acting affect. 
         [0022]    Preferably, the dietary fibre comprises glucomannan. Gucomannam acts primarily in the stomach by suppressing appetite by gel formation in the stomach, causing distension and activating mechanoreceptors that signal increased satiety and fullness. 
         [0023]    Preferably the prebiotic comprises one or more selected from: inulin, fructooligosaccharides (FOS), galactooligosaccharides (GOS), α-gluco-oligosaccharides, a low gas producing prebiotic and combinations thereof. 
         [0024]    The composition may comprise the dietary fibre in the range of 0.5 to 15 g. The dietary dose may be in the range of 1 g to 3 g per day. More preferably, the dietary dose may be in the range of 1.5 g to 2.5 g per day. The composition comprises chromium in the range of 50 to 1000 μg. The chromium may be in a dose in the range of 100 to 750 μg per day. More preferably, the chromium may be in a dose in the range of 200 to 500 μg per day. 
         [0025]    The composition comprises the prebiotic in the range of 3 to 30 g. The prebiotic may be in a dose of 5 to 25 g per day. More preferably, the prebiotic may be in a dose of 10 to 20 g per day. 
         [0026]    The composition may comprise a combination of: 
         [0027]    (a) glucomannan and chromium; 
         [0028]    (b) glucomannan, FOS and chromium; 
         [0029]    (c) glucomannan and FOS; or 
         [0030]    (d) glucomannan and a low gas producing prebiotic. 
         [0031]    It will be apparent to the skilled addressee that the composition may be in any easily administered form, for example in the form of a powder, tablet, or capsule. The composition may further comprise an excipient or carrier compound to modify the release profile of one or more of the components through the intestinal environment. Alternatively, the composition may be in the form of a food stuff or food additive. The composition could be used as a dietary supplement—for example to be blended with foods/drinks or consumed alongside foods/drinks. 
         [0032]    The composition may further comprise one or more active ingredients selected from: vitamins, minerals, phytochemicals, antioxidants, and combinations thereof. 
         [0033]    Vitamins may include fat soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin and combinations thereof. In some embodiments, vitamins can include water soluble vitamins such as vitamin C (ascorbic acid), the B vitamins (thiamine or B 1, riboflavoin or B25 niacin or B3, pyridoxine or B6, folic acid or B9, cyanocobalimin or B12, pantothenic acid, biotin), and combinations thereof. 
         [0034]    Minerals may include, but are not limited to, sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorous, molybdenum, selenium, zinc, and combinations thereof. 
         [0035]    Antioxidants may include but are not limited to ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl phosphate, tocotrienols, alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids, polyphenols, fiavonoids, and combinations thereof. 
         [0036]    Phytochemicals may include but are not limited to cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyamns, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin, epigallocatechin, epigailocatechingallate, theaflavins, thearubigins, proanthocyanins, flavonols, quercetin, kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin, eriodictyol, tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol, isoflavones, daidzein, genistein, glycitein, soy isoflavones, and combinations thereof. 
         [0037]    The composition will preferably be used for weight management (including reducing overall mass) in an individual. 
         [0038]    The composition may be used as a medicament for treating obesity and/or related conditions. 
         [0039]    In accordance with a further aspect of the present invention, there is provided a composition for use in the treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease comprising: 
         [0040]    a) a microbiome modifying component; 
         [0041]    b) a satiety modifying component; and 
         [0042]    c) a metabolic modifying component. 
         [0043]    The microbiome modifying component may comprise one or more microbial strains. Such microbial strains could be bacterial and fall within the scope of what is typically considered to be a probiotic. The microbiome modifying component may alternatively or additionally comprise a growth medium for one or more microbial strains—these strains could already be present in the individual or included as part of the composition. 
         [0044]    The microbiome modifying component may comprise a selective microbial growth inhibitor and/or microbial cidal compound. Therefore the microbial strains which are already present in the individual can be manipulated by encouraging growth, inhibiting growth or actively killed. Such manipulation allows to the desired microbial population to be selected so as to provide their associated health benefits. 
         [0045]    The microbiome modifying component may comprise a prebiotic and/or probiotic. If desired, the prebiotic may be producible by the probiotic bacterial strain by reverse enzyme reaction. The satiety modifying component preferably acts mechanistically to suppress appetite. The metabolic modifying component preferably acts to increase metabolism and/or modify insulin sensitivity. It is preferred that micorbiome modifying component comprises a prebiotic; the satiety modifying component comprises dietary fibre and the metabolic modifying component comprises chromium. 
         [0046]    The dietary fibre may be selected from comprises glucomannan and/or the prebiotic comprises one or more selected from the following: inulin, fructooligosaccharides (FOS), galactooligosaccharides (GOS), α-gluco-oligosaccharides, a low gas producing prebiotic and combinations thereof. 
         [0047]    The composition may comprise the dietary fibre in a dose of the range of 0.5 to 5 g per day. The dietary dose may be in the range of 1 g to 3 g per day. More preferably, the dietary dose may be in the range of 1.5 g to 2.5 g per day. 
         [0048]    The composition may comprise chromium in a dose in the range of 50 to 1000 μg per day. The chromium may be in a dose in the range of 100 to 750 μg per day. More preferably, the chromium may be in a dose in the range of 200 to 500 μg per day. 
         [0049]    The composition may comprise the prebiotic in a dose of 3 to 30 g per day. The prebiotic may be in a dose of 5 to 25 g per day. More preferably, the prebiotic may be in a dose of 10 to 20 g per day. 
         [0050]    The composition may comprise a combination of: 
         [0051]    (a) glucomannan and chromium; 
         [0052]    (b) glucomannan, FOS and chromium; 
         [0053]    (c) glucomannan and FOS; or 
         [0054]    (d) glucomannan and a low gas producing prebiotic. 
         [0055]    The composition may be in the form of a capsule, powder, or tablet. 
         [0056]    The composition may further comprise an excipient or carrier compound to modify the release profile or one or more of the components through the intestinal environment. 
         [0057]    The composition may further comprise one or more active ingredients selected from: vitamins, minerals, phytochemicals, antioxidants, and combinations thereof. A list of suitable active ingredients is listed herein above with reference to the first aspect of the present invention. 
         [0058]    Further aspects of the present invention relate to methods of producing compositions as herein above described. 
         [0059]    In one such further aspect, there is provided a method of producing a composition comprising: providing a microbiome modifying component; a satiety modifying component; and a metabolic modifying component; and mixing the components together so as to form the composition. 
         [0060]    In another such aspect, there is provided a method of producing a composition for use in the treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease comprising: providing a microbiome modifying component; a satiety modifying component; and a metabolic modifying component; and mixing the components together so as to form the composition. 
         [0061]    In both of these aspects, the methods may comprise providing and mixing together a combination of: 
         [0062]    (a) glucomannan and chromium; 
         [0063]    (b) glucomannan, FOS and chromium; 
         [0064]    (c) glucomannan and FOS; or 
         [0065]    (d) glucomannan and a low gas producing prebiotic, 
         [0066]    so as to form the composition. 
         [0067]    It will be apparent to the skilled addressee that the methods of producing a composition as herein above described may be employed to produce any of the compositions as outlined and described in the compositional aspects of the invention. Furthermore, additional steps may be incorporated into the methods such as formulation steps or steps incorporating the compositions into foodstuffs or tablets. 
         [0068]    In accordance with yet a further aspect of the present invention, there is provided a method of treating obesity, elevated cholesterol, diabetes, hypertension or heart disease comprising administering a composition as herein above described in a therapeutically effective amount. 
         [0069]    In accordance with another aspect of the present invention, there is provided a use of a composition as herein above, in the manufacture of a medicament for the treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease. 
       DETAILED DESCRIPTION OF THE INVENTION 
       [0070]    Embodiments of the present invention will now be described, by way of example only with reference to the figures and examples detailed below. 
         [0071]    Initial stages of developing the composition of the present invention focused on screening a large number of possible components to establish which components have a proven effect in weight management and which may be useful in combining with other components so as to provide a synergistic effect or combined modes of action. These components were also screened for toxicology profiles and whether they have been proved safe for human consumption. 
       Chromium 
       [0072]    Chromium is a trace element that exists in foods and supplements in the trivalent form. Chromium levels are low in many staple foods; the better sources are processed meats, pulses, spices and whole grains. It plays a role in the metabolism of carbohydrate and fat and has attracted interest as a supplement that may promote weight loss. 
         [0073]    Pittler et al. (2003) conducted the first meta-analysis of RCTs (10 trials, n=489) of chromium picolinate and weight loss. They reported a weighted mean difference of 1.1 kg (95% CI 1.8, 0.4) in favour of chromium picolinate over placebo. 
         [0074]    Very recently, Onakpoya et al. (2013) conducted a meta-analysis on the effect of chromium supplementation on weight loss in overweight and obese adults. Their analysis of 11 RCT (n=866) reported a modest but statistically significant mean difference in weight of −0.5 kg (95% CI −0.96, −0.03) in favour of chromium over placebo. They also found a modest reduction in percentage body fat, but no effect on BMI or waist to hip circumference. The dose of chromium administered in the studies ranged from 137 μg/d to 1000 μg/d, but there was no clear evidence of a dose-response. Consequently, the authors noted it was difficult to determine a minimum effective dose, but reported that the largest weight loss tended to be found in RCTs with dosages of 400 μg/d. 
         [0075]    Chromium has been suggested to improve insulin sensitivity, increase metabolic rate and reduce food cravings (Anderson 1998; Attenburrow et al. 2002; Onakpoya et al. 2013). 
         [0076]    Onakpoya et al. (2013) reported some adverse effects in participants, including watery stools, vertigo, weakness, nausea, vomiting, dizziness and headaches. These adverse effects disappeared on withdrawal of chromium and reappeared when it was reintroduced. Other authors have reported constipation, decreased appetite and urticaria (Yazaki et al. 2010; Krol et al. 2011). 
         [0077]    There is no reference nutrient intake for chromium, but COMA recommends that an intake above 25 μg/d is adequate for adults (DoH, 1991). The UK Food Standards Agency advise that intake up to 1000 μg/d from foods and/or supplements is likely to be safe. 
         [0078]    There seems to be little data on the sensory effects of adding chromium to foods. Achanta et al. (2007) explored the effects of adding various minerals including chromium to yoghurts. They reported that addition of chromium at a level equivalent to 25% of the US RDA had no effect on the flavour or taste of yoghurt. 
       Glucomannan 
       [0079]    Glucomannan is a soluble fibre derived from the perennial plant,  Amorphophallus konjac.  It consists of D-mannose and D-glucose in a molar ratio of 1.6:1.0, connected by β(1,4)-glycosidic bonds. Glucomannan has been attributed with a range of beneficial effects on parameters of obesity and cardiovascular risk (Doi 1995). 
         [0080]    A fairly recent meta-analysis of 9 randomised controlled trials (RCT; n=379) reported that glucomannan causes a small, but statistically significant 0.79 kg (95% CI −1.53, −0.05) weight loss in trials averaging 5.2 weeks in duration (Sood et al. 2008). Weight loss was greatest in obese subjects (mean −1.30 (−1.69, −0.91) kg) and in RCTs with a parallel study design. The dose of glucomannan used in the studies ranged from 1.24 g/d to 15.1 g/d, the lower doses being supplied as capsules or tablets and the higher doses incorporated into granola bars or biscuits. Interestingly, the 3 studies that supplied glucomannan in biscuits or granola bars failed to report any significant weight change (Vuskan et al. 1999; Vuskan et al. 2000; Yoshida et al. 2006). 
         [0081]    Salas-Salvado et al. (2008) conducted a 4 arm parallel design RCT to investigate the effects of a mixed fibre supplement (1 g glucomannan and 3 g  Plantago ovato  husk taken twice or three times daily) in the context of an energy-restricted diet on weight loss and metabolic variables in obese and overweight subjects. The study was designed with weight loss as the primary end point and was adequately powered to detect a modest 1.5 kg greater weight loss in the treatment groups. It was also of longer duration (16 weeks). At the end of the study the two fibres groups had lost marginally more weight (−4.52 (SD 0.56) and −4.60 (SD 0.58) kg) than the placebo group (−3.79 (SD 0.58) kg), but the difference between groups was not significant (P=0.43). The authors concluded that when taken in combination with an energy-restricted diet, a  Plantago ovato  and glucomannan fibre supplement has no additional benefit in promoting weight loss. The study did, however, demonstrate a favourable reduction in LDL cholesterol with both doses of fibre. 
         [0082]    Glucomannan forms a viscous gel on exposure to an aqueous environment. Its gelling properties probably account for any weight loss promoting effects by delaying gastric emptying, slowing bowel transit time and blunting post-prandial surges in insulin and glucose (Chua et al. 2010). It is possible that glucomannan may also exert effects in the large bowel that could influence appetite and weight loss. Chen and associates reported that supplementation with 4.5 g/d of glucomannan for 21 d increased SOFA fatty acid concentrations and the proportion of lactobacilli and bifidobacteria in the faeces of healthy and constipated adults (Chen et al. 2006; Chen et al. 2008). 
         [0083]    Glucomannan as Konjac flour has a long history of incorporation into foods in the Far East. Limited data from toxicological and genotoxicity studies indicate that glucomannon is safe (Oketani et al. 1991; Nihon Bioresearch Inc. 1992). 
         [0084]    A number of researchers have added glucomannan to biscuits or granola bars (Vuksan et al. 1999 &amp; 2000; Yoshida et al. 2006). Weight loss supplements need to contain 1 g of glucomannan per portion rather than the 3.3 g that Yoshida et al. (2006) incorporated into each of their bars. It is possible that 1 g will have less effect on the sensory properties of a food product than 3 g. Glucomannan has been used widely as an emulsifier, stabiliser and fat replacer which indicates that it can be successfully incorporated into foods (Chua et al. 2010). 
         [0085]    Glucomannan is approved by EFSA for weight loss (EC, 2013) and a supplement needs to contain 1 g of glucomannan per quantified portion and consumers need to be informed that a beneficial effect is obtained with a daily intake of 3×1 g doses taken with water before meals in the context of an energy-restricted diet (EC 2013). It is also approved for a claim that it helps in the maintenance of normal blood cholesterol concentrations. 
       Prebiotics 
       [0086]    A small number of studies have investigated whether acute treatment with prebiotics influences appetite and food intake. An early study by Archer et al. (2004) investigated the acute effect of inulin and lupin kernel fibre on fat intake, total energy intake and ratings of satiety over a 24 hour period. Using a 3 way cross-over design they fed participants (33 males, mean age 52 y, BMI 27.4 (SD 4.1)) a full-fat sausage patty and reduced-fat patties, with 50% of the fat replaced with inulin or lupin kernel for breakfast. The inulin containing patty led to a lower total fat intake and total energy intake on the test day, but had no effect on measures of satiety in comparison with the full fat patty. The patty containing lupin kernel fibre produced similar results, but also increased satiety for up to 5 h post breakfast. Peters et al. (2009) examined the acute effects of cereal bars enriched with inulin, β-glucan or a combination of inulin and β-glucan on food intake and 6 subjective ratings of hunger over a 2 day test period. They found no difference in energy intake or any of the 6 subjective ratings of hunger between treatments. In a 3 way cross-over study, Hess et al. (2011) fed participants two separate doses of 0, 5 and 8 g of short chain FOS (scFOS). On each test day, the first dose was incorporated into a hot cocoa beverage and consumed alongside breakfast. The second dose was incorporated into 3 chocolate-flavoured chews and consumed 2 h before dinner. The scFOS treatments failed to alter measures of satiety at breakfast or lunch and food intake during an ad libitum lunch. Over the remainder of the day, energy intake was significantly lower for women consuming the 16 g dose. 
         [0087]    Only a few studies seem to have reported whether chronic supplementation with prebiotics influences adiposity in humans (Abrams et al. 2007; Parnell &amp; Reimer 2009; Genta et al. 2009). Body mass index (BMI) increases during adolescence, with a healthy annual increment thought to be between 0.6-0.8 kg/m2 (Maynard et al. 2001). In a randomised placebo controlled trial, supplementation with FOS (8 g/d) for 12 months contributed to the maintenance of an appropriate BMI during pubertal growth (⇑0.7 kg/m2 v ⇑1.2 k/m2 over 12 months; n=97). This effect was modulated by habitual intake of dietary calcium, with prebiotic supplementation exhibiting more benefit in adolescents with a dietary calcium intake 700 mg/d (Abrams et al. 2007). In overweight or obese adults (BMI &gt;25 kg/m2; n=48) a 3 month intervention with 21 g/d of FOS elicited a small but significant weight loss relative to a maltodextrin control (−1.03 (SD 0.43) kg v+0.45 (SD 0.31) kg; Parnell &amp; Reimer 2009). In a study of obese pre-menopausal women (n=35) with slight dyslipidaemia, supplementation with yacon syrup (providing 10 g/d of FOS) for 120 d resulted in a remarkably large loss of weight (approx. 15 kg) and associated substantial reductions in BMI and waist circumference (Genta et al. 2009). 
         [0088]    Using a randomised, single-blind, placebo-controlled, cross-over design, Cani et al. (2006) compared the effect of consuming FOS with a maltodextrin placebo (16 g/d×2 wk) on total energy intake and subjective ratings of appetite. At the end of each supplementation period, participants consumed a free-choice buffet meal for breakfast, lunch and dinner and rated their satiety, fullness, hunger and prospective food intake on visual analogue scales. FOS treatment significantly increased satiety at breakfast and dinner, increased fullness at dinner and decreased prospective food intake at dinner. Also, FOS treatment elicited a modest 5% reduction in total energy intake over a 24 hour test period. Using a similar experimental design, Cani et al. (2009) reported minor transient increases in the release of anorexic gut peptides (GLP-1 &amp; PYY) in response to a test meal after 2 weeks of FOS supplementation relative to a maltodextrin placebo. An increase in anorexigenic and/or decrease in orexigenic gut peptides have been demonstrated in a few other studies (Parnell &amp; Reimer, 2009; Tarini &amp; Wolever 2010; Verhoef et al. 2011). 
         [0089]    Recently, Harrold et al. (2013) conducted a placebo-controlled randomised cross-over study to compare the acute effects of a herbal product (Natural Remedies, UK) and a commercial inulin supplement (Fibresure; Proctor &amp; Gamble) alone or in combination on appetite and food intake (58 normal to slightly overweight women). The herbal product contained Yerbe Mate, Guarana and Damiana (YGD). Both YGD and inulin induced a decrease in food intake and energy intake at an ad libitum lunch 4 h 15 min after administration, although the effect for YGD was greater than that for inulin (132.2 kcal v 89.84 kcal). These effects were enhanced when YGD and inulin were combined. The combination also elicited a significant decrease in hunger and the desire to eat. Studies combining inulin/FOS with other dietary fibres are limited. As described earlier Peters et al. (2009) explored possible synergies between inulin and β-glucans on food intake and ratings of hunger, but found no effect of either supplement alone or in combination. 
         [0090]    The mechanism(s) through which prebiotics reduce food intake remain to be fully clarified, but the modulation of gut hormones may be important. Animal and human studies have reported increased release of the anorexigenic gut hormones, GLP-1 and PYY and inhibition of the orexigenic gut hormone, ghrelin in response to feeding inulin or FOS (Cani et al. 2004; Delzenne et al. 2005; Cani et al. 2009; Parnell &amp; Reimer 2009; Tarini &amp; Wolever 2010; Verhoef et al. 2011). These effects seem to be at least in part driven by short chain fatty acids produced from the colonic fermentation of prebiotics. GLP-1 and PYY are co-secreted from enteroendocrine L cells present in the intestinal epithelium (Habib et al. 2013). L cells contain receptors for SOFA and several experimental studies have demonstrated that infusion of SOFA into the colon induces the release of GLP-1 from colonic L cells (Cani et al. 2007). The mechanism(s) through which prebiotics may suppress the release of ghrelin are unclear, although it could be through altering the rate of nutrient absorption or the osmolality of the intestinal lumen (Overduin et al, 2005). If the effects of prebiotics on appetite are driven solely by SOFA rather than an increase in bifidobacteria, then similar effects may be expected from the consumption of resistant starch and soluble fibres. 
         [0091]    Inulin is commonly used in the food industry in products such as ice cream, yoghurt and margarine as a fat replacer with the aim of reducing energy content. Devereux et al (2003) explored the sensory effects of adding inulin and FOS (range 4-13 g/100 g) to a range of other foodstuffs including bakery and meat products. All products were rated as acceptable by an untrained sensory panel, although most products were rated lower than their full-fat counterparts because of changes in texture and taste. 
         [0092]    In addition to sensory acceptability it is important to consider whether food processing is likely to destroy the prebiotic activity of inulin and FOS. Huebner et al. (2008) explored the effect of pH, heat and Maillard reaction conditions on the prebiotic activity of FOS and inulin. Prebiotic activity was reduced by heating at low pH, but stable when subjected to low pH alone or Maillard reaction conditions. Bohm et al. (2005) reported that heating at high temperatures for 60 min caused substantial degradation of inulin to form di-D-fructose dianhydrides. These limited data indicate that it is important to quantify the amount of prebiotic in the final food product and/or measure its functional properties. 
         [0093]    Carabin and Flamm (1999) reviewed the toxicological data from animal studies and adverse effect reports from clinical trials of inulin and FOS. They concluded that there is no evidence of treatment-related toxicity, genotoxicity or carcinogenicity. Furthermore, they failed to find evidence of detrimental effects on mineral absorption, lipid metabolism or glycaemic control. Adverse effects were limited to the GI tract, namely bloating, flatulence and diarrhoea, with effects becoming evident with single doses &gt;20 g/d. Minor GI related adverse effects have been reported in most interventions with prebiotics, so there is interest in other potentially prebiotic oligosaccharides that may produce less gas. A commercial α-glucooligosaccharide (BioEcolians; Solibia) has been shown to produce less gas than inulin when fermented in a pH-controlled faecal batch culture, so could be a good candidate for inclusion in a weight loss product once its efficacy has been demonstrated (Sarbini et al. 2013). 
         [0094]    Some FOS and inulin based weight loss supplements are on the market. For example, e&#39;lefexir Flat Tummy Plus is a FOS based supplement sold to promote a flat tummy. Other products include Easyfibre® FOS, Jarrow Inulin FOS powder and USN Diet Fuel Ultra Lean. The latter product is a low GI meal replacement shake that contains a weight loss blend of FOS, calcium, N-acetyl-l-carnitine, hydroxycitric acid and fibre. 
         [0095]    A further more detailed analysis of the literature based on efficacy of effect, likely effects on taste, safety/health effects and potential for synergy narrowed down this list of components to those identified in Table 1 below, it also identified an additional prebiotic of possible interest. 
         [0000]    
       
         
               
               
               
             
           
               
                 TABLE 1 
               
               
                   
               
               
                 Dietary Fibre 
                 Prebiotic 
                 Mineral 
               
               
                   
               
             
             
               
                 Glucomannan (1 × 3 g/d) 
                 FOS (5-7 g, 3 × d) 
                 Chromium (400 μg/d) 
               
               
                   
                 Inulin (5-7 g, 3 × d) 
               
               
                   
                 BioEolians 
               
               
                   
                 (5-7 g, 3 × d) 
               
               
                   
               
             
          
         
       
     
         [0096]    Rationale for using glucomannan as the base ingredient: The efficacy of glucomannan is supported by a meta-analysis of human trials that concluded that glucomannan promotes modest weight loss. 
         [0097]    Rationale for incorporation of prebiotics in a weight loss formulation: There is evidence from human trials and substantial evidence from animal studies that prebiotics may favourably influence makers of appetite, food intake or weight loss. There is also some evidence of other beneficial metabolic and immunological effects that may complement any potential weight promoting/appetite suppressive effects. A side effect that is often reported in trials with fructan-based prebiotics is mild gastrointestinal distress/flatulence. Recently, a number of researchers have started to report that non-fructan based prebiotics produce less gas. The incorporatation of one of these prebiotics such as α-gluco-oligosaccharides (BioEcolians, Soliba) or galactooligosaccharides (Vivinal GOS) into a product may prove beneficial. 
         [0098]    Rationale for incorporation of chromium into a weight loss formulation: Two meta-analyses of human studies have concluded that supplementation with chromium promotes modest weight loss. Moreover, there is some evidence that chromium has other health benefits such as reducing fasting blood glucose concentrations and inflammation (Abdollahi et al. 2013; Chen et al. 2013). 
         [0099]    Possibility of synergy between the identified components: Chromium likely promotes weight loss by increasing insulin sensitivity and metabolic rate and perhaps through reducing food cravings. These effects seem to be mediated via signalling pathways that occur outside of the gastrointestinal tract. In contrast, the effects of glucomannan and prebiotics seem to relate to events occurring in the gut. 
         [0100]    There has only been one study that investigating the effect of a supplement containing chromium and prebiotics (inulin) on weight loss in humans (Hoeger et al. 1998). In this study, a supplement combining chromium picolinate, inulin, capsicum, L-phenylalanine (an amino acid) and other poorly defined lipotropic nutrients caused a greater loss of body fat and maintenance of lean tissue than a placebo treatment in participants (n=123) following an aerobic exercise programme and energy restricted diet for 4 weeks (Hoeger et al. 1998). 
         [0101]    One very recent study reported that a combination of glucomannan and chromium was effective at lowering total and LDL cholesterol in hypercholesterolaemic children whereas glucomannan alone was not, indicating that the components can act in synergy at least in relation to the control of blood cholesterol concentrations (Martino et al. 2013). 
         [0102]    The screening suggested that glucomannan, prebiotics and chromium are the best likely candidates to include in a weight loss product. Studies reporting inhibition of appetite and/or weight loss after supplementation with prebiotics have administered 16-21 g/d in three equal doses, whereas beneficial effects of glucomannan have been reported at a daily intake of 3 g, and chromium may be effective at the pg level. The gram doses of glucomannan and prebiotics make it difficult to incorporate both into a weight loss capsule and suggest that a product combining the two would have to be a beverage or food. It is suggested that potential vehicles to explore are bread and other cereal/starchy products. 
         [0103]    Average intakes of bread within the UK are approximately 2.5 medium slices of a large loaf per day (this equates to approximately 90 g) (Bates et al. 2011). Based on previous pilot work conducted in SHU, it seems feasible to incorporate prebiotics into bread at a concentration of approximately 8-10%. An average intake of bread would therefore provide approximately 50% of the recommended daily dose of prebiotics. So, it follows that any weight loss formulation would need to be incorporated into perhaps 2 or 3 food different food products that are commonly consumed throughout the day, e.g. breakfast cereals, bread, and another starchy staple such as pasta. It will also be necessary to explore the stability of glucomannan, prebiotics and chromium to the appropriate food processing techniques. 
         [0104]    A weight loss food product should aim to supply 5-7 g of prebiotic, 1 g of glucomannan and 130 μg chromium per average portion. 
       EXAMPLES 
       [0000]      
     
    
     
         [0105]    The figures accompanying the below examples are as follows: 
           [0106]      FIG. 1  shows photographs of cross-sectional and side views of a bread made according to the recipes outlined in the bread Example A; and 
           [0107]      FIG. 2  shows photographs of three jars of yoghurt prepared according to the recipes outlined in the yoghurt Example B, in which (moving left to right) the yoghurt products produced were (1) fruit on the bottom, (2) fruit mixed in as pieces and (3) fruit mixed in homogeneous. 
       
    
    
     Example A 
     Bread 
       [0108]    Bread products were prepared to compare whether the addition of glucomannan and FOS or glucomannan and prebiotics detrimentally affected the production properties and consumer experience of the bread. Bread was produced according to the following recipes: 
         [0000]    
       
         
               
               
               
             
               
               
               
             
           
               
                   
                   
               
               
                   
                 Standard 
                 % 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Strong white flour 
                 59.17 
               
               
                   
                 Salt 
                 1.18 
               
               
                   
                 Flour improver 
                 1.18 
               
               
                   
                 Sugar 
                 1.18 
               
               
                   
                 Vegetable shortening 
                 2.96 
               
               
                   
                 Yeast 
                 1.78 
               
               
                   
                 Water 
                 32.54 
               
               
                   
                 Total 
                 100.00 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
               
               
             
               
               
               
             
           
               
                   
                   
               
               
                   
                 1. GLU/FOS 
                 % 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Strong white flour 
                 55.93 
               
               
                   
                 Salt 
                 1.12 
               
               
                   
                 Flour improver 
                 1.12 
               
               
                   
                 Sugar 
                 1.12 
               
               
                   
                 Vegetable shortening 
                 2.80 
               
               
                   
                 Yeast 
                 1.68 
               
               
                   
                 Water 
                 30.76 
               
               
                   
                 Glucomannan 
                 1.89 
               
               
                   
                 FOS 
                 3.59 
               
               
                   
                 Total 
                 100.00 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
               
               
             
               
               
               
             
           
               
                   
                   
               
               
                   
                 2. GLU/BioEcolians (prebiotic) 
                 % 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Strong white flour 
                 55.93 
               
               
                   
                 Salt 
                 1.12 
               
               
                   
                 Flour improver 
                 1.12 
               
               
                   
                 Sugar 
                 1.12 
               
               
                   
                 Vegetable shortening 
                 2.80 
               
               
                   
                 Yeast 
                 1.68 
               
               
                   
                 Water 
                 30.76 
               
               
                   
                 Glucomannan 
                 1.89 
               
               
                   
                 BioEcolians 
                 3.59 
               
               
                   
                 Total 
                 100.00 
               
               
                   
                   
               
             
          
         
       
     
         [0000]    
       
         
               
               
               
             
               
               
               
             
           
               
                   
                   
               
               
                   
                 3. GLU/Bi muno (prebiotic) 
                 % 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Strong white flour 
                 55.82 
               
               
                   
                 Salt 
                 1.12 
               
               
                   
                 Flour improver 
                 1.12 
               
               
                   
                 Sugar 
                 1.12 
               
               
                   
                 Vegetable shortening 
                 2.79 
               
               
                   
                 Yeast 
                 1.67 
               
               
                   
                 Water 
                 30.70 
               
               
                   
                 Glucomannan 
                 1.89 
               
               
                   
                 Bi muno 
                 3.77 
               
               
                   
                 Total 
                 100.00 
               
               
                   
                   
               
             
          
         
       
     
         [0109]    All of the recipes were mixed and proved for approximately 45 minutes prior to cooking at 200° C. for 8-10 minutes. 
         [0110]    In comparison to the standard recipe, samples 2, Glucomannan and FOS, 3 and 4, Glucomannan and Bio Ecolians and Glucomannan and Bi muno mixed well with no issues. The dough itself was slighter tougher to work than the standard product but this did not pose a significant issue. Photographs of the different breads are shown in  FIG. 1 . 
         [0111]    The product containing Glucomannan (90% Glucomannan) and FOS, proved prior to baking but failed to rise to the level achieved by the standard product and had a denser, more closed structure post cooking. Colour development in excess of the standard product was quickly evidenced during the cooking process. This is as a result of the fructo-oligosaccharides being high in sugar. 
         [0112]    Upon a short organoleptic assessment of the product amongst the qualified sensory panel, an increased sweetness was clearly evident in this adapted recipe. 
         [0113]    Roll volume was also affected with the Glucomannan and BioEcolians sample and the Glucomannan and Bimuno sample. The impact on colour was less significant and produced acceptable products. Both products appeared denser in texture than the standard and did not rise during proving to the same degree as the standard product (within the same timeframe). Organoleptic assessment by the trained sensory panel agreed that both these products were acceptable in comparison to standard. 
         [0114]    It was felt that the combination of Glucomannan and FOS in the levels tested could produce an acceptable product when included in a sweeter bread product such as a tea cake, hot cross bun or malt loaf for example. 
         [0115]    The sample containing the Glucomannan and BioEcolians sample and the Glucomannan and Bimuno sample were considered to be comparable to the standard product and acceptable in terms of colour, texture and flavour. 
       Example B 
     Yoghurt 
       [0116]    A yoghurt product was prepared in order to investigate the potential of using a composition according to the invention in a weight management yoghurt product. In particular, the formulation, blending and organoleptic properties were investigated. 
         [0117]    Three EFSA (European Food Safety Authority) approved ingredients, GOS prebiotic, glucomannan and chromium were added to a yoghurt produced via the common yoghurt protocol using a unique combination of strains of  Streptococcus thermophilus  and  Lactobaccillus bulgaricus  in order to assess product acceptability via a panel (n=4). Different formulations were tested and two types were considered acceptable in terms of taste, texture/consistency and mouth feel. 
         [0118]    In the recipe, the yoghurt was prepared separately using 2 production strains:  Streptococcus thermophilus  and  Lactobaccillus bulgaricus.  The combination of these 2 strains led to a high viscosity yoghurt (69 sec posthumus). 
         [0119]    To the standard ingredients, GOS prebiotic, glucomannan and chromium were added via the fruit. A serving size of 150 g was used which contained per serving size 6 g of prebiotic, 1 g of glucomannan, 130 μg chromium. 
         [0000]    
       
         
               
               
               
               
             
               
               
               
               
             
           
               
                   
               
               
                   
                 Standard 
                 GLU 
                 GLU/Chro/prebiotic 
               
               
                 Formulation 
                 g/100 g 
                 g/100 g 
                 g/100 g 
               
               
                   
               
             
             
               
                   
               
             
          
           
               
                 yoghurt 
                 75 
                 74 
                 67 
               
               
                 sucrose 
                 5 
                 5 
                 5 
               
               
                 chromiumchloride 1% 
                 — 
                 — 
                 0.0087 
               
               
                 glucomannan 
                 — 
                 0.67 
                 0.67 
               
               
                 GOS 56% 
                 — 
                 — 
                 7.1 
               
               
                 fruitpreparation 
                 20 
                 20 
                 20 
               
               
                   
               
             
          
         
       
     
         [0120]    In these recipes, the same type of yoghurt was used. However, if desired, the protein and sucrose content of the yoghurt may be adjusted to optimise the protein and desired sweetness. 
         [0121]    The yoghurt was prepared using the common yoghurt protocol. To the yoghurt a strawberry fruit preparation was added. In comparison to the standard recipe, GOS prebiotic, glucomannan and/or chromium were mixed with the strawberry fruit preparation with no issues. After mixing in the glucomannan, the strawberry fruit preparation became very viscous/thick within 30 min which was consequently used to prepare the fruited yoghurt in three ways after addition of the ingredients.
       Direct mixing of the fruit preparation and yoghurt to a homogeneous product;   Directly adding the fruit preparation on the bottom to stiffen, before pouring the yoghurt on top; and   Stiffening the strawberry preparation and gently mixing in the yoghurt to maintain pieces.       
 
         [0125]    With reference to  FIG. 2 , three types of yoghurt were prepared and tested: (1) fruit on the bottom, (2) fruit mixed in as pieces and (3) fruit mixed in homogeneous. Upon a short organoleptic assessment of the product type by consumer type panel (n=4) the different preparations revealed different sensations:
       (Type 1) The key effect of the addition of the glucomannan to the fruit was that although the visual impression was that it was a tough gel, it was actually very smooth, viscous and easy to smoothen in the mouth. Yoghurt flavour was recognizable.   (Type 2) The presence of fruit pieces (or on the bottom and mixed in with the yoghurt portion) provided a more fruity sensation of the product. Yoghurt flavour was recognizable.   (Type 3) The homogeneous product was evaluated as gluey like/sticky and coating the mouth with a less attractive flavour.       
 
         [0129]    All yoghurt types had a thickness which was expected for a stirred yoghurt type. The sweetness of the yoghurt types differed. The yoghurt type 1 was regarded as less sweet compared to type 3. 
         [0130]    The combination of GOS, glucomannan, chromium in the levels tested could produce an acceptable product when used by addition via a fruit preparation. The samples containing ingredients in the fruit preparation and provided as fruit on the bottom and/or as pieces in the product (type 1 and type 2) were considered the best and acceptable in terms of taste, texture/consistency and mouth feel. 
       Example Formulations 
       [0131]    The following formulations are theoretical examples of formulations which may be prepared and consumed as a formulation dose in a capsule, tablet or powder form or pre-blended with a food product such as a dough-based product or yoghurt. 
       Formulation 1: Glucomannan, FOS and Chromium 
       [0132]    1 g glucamannan 
         [0133]    5 g FOS 
         [0134]    130 μg chromium 
         [0000]    Formulation 2: Glucomannan and Chromium alone 
         [0135]    1 g glucamannan 
         [0136]    130 μg chromium 
       Formulation 3: Glucomannan and FOS 
       [0137]    1 g glucamannan 
         [0138]    5 g FOS 
       Formulation 4: Glucomannan and a Low Gas Producing Prebiotic 
       [0139]    1 g glucamannan 
         [0140]    5 g BioEolians 
         [0141]    All of the above example formulations are intended to be administered three times a day with water. 
         [0142]    The forgoing embodiments are not intended to limit the scope of the protection afforded by the claims, but rather to describe examples of how the invention may be put into practice. 
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