(P03-048-23) Chardonnay Grape Marc Powder Supplementation Decreases Acute Feelings of Hunger

Objectives: Chardonnay grape marc (CM) is a nutrient rich co-product of winemaking. The objective was to evaluate acute satiety following the addition of CM to the diet

Methods: Overweight or obese men and women with mild hyperlipidemia between 35-65 y were recruited (n=24) for this double-blinded 16-week crossover study. Subjects consumed 1500mg of 1) microcrystalline cellulose (MCC), 2) high Chardonnay seed extract/WellVine™ Chardonnay marc blend (HE) or 3) high Chardonnay marc/seed extract blend (HM) in a randomized order. Each intervention arm was 3 weeks and included two 3-week washout periods. After each intervention, fasting blood was drawn, then at 1, 2 and 3h following a high fat meal challenge. Plasma was assayed for ghrelin and peptide YY_3-36 (PYY). Visual analog scales were used to evaluate subjective measures of satiety. Area under the curve (AUC) was calculated. Data were transformed before conducting analyses, if needed. Analyses were conducted using linear mixed model ANOVA to compare the effects of the intervention.

Results: Postprandial PYY and PYY AUC had a significant main effect of intervention (p=0.04 and p=0.007, respectively). Multiple comparisons revealed a lower PYY response following HE supplementation compared to HM (p=0.05) and a lower PYY AUC following HE compared to HM (p=0.015) and MCC compared to HM (p=0.019). Lastly, there was a significantly lower hunger AUC following HE compared to HM supplementation (p=0.039).

Conclusions: Subjects felt overall less hungry following the HE supplementation compared to MCC, despite a lack of differences in ghrelin concentrations between interventions. PYY was significantly lower following HE compared to HM blend supplementation, but this did not result in a change in subjective feelings of fullness or satiety.

Funding Sources: NIFA Phase II Small Business Innovation Research Grant awarded to Sonomaceuticals, LLC