Contents lists available at ScienceDirect Journal of Functional Foods journal homepage: www.elsevier.com/locate/jff Effect of pectin of tansy, Tanacetum vulgare L., on feeding behaviour and food intake in mice Nikita M. Paderin a, ⁎ , Fedor V. Vityazev a , Nikita Yu. Saveliev a , Pavel A. Markov a , Vasily I. Mikhaylov b , Olga A. Patova a , Sergey V. Popov a a Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia b Institute of Chemistry, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 48, Pervomaiskaya str., Syktyvkar 167982, Russia ARTICLE INFO Keywords: Pectin Tanacetum vulgare L. Satiety Feeding behaviour Viscosity ABSTRACT Rheological properties of pectins with a different chemical characteristic in a simulated gastrointestinal fluid, as well as behavioural satiety sequence and food intake in mice, were investigated. Mice treated with pectin iso- lated from floscules of tansy Tanacetum vulgare L. (TVF) spent less time feeding and ate less food. Apple pectin (AU701) failed to alter food intake and feeding time. Whole-gut transit time was slowed down by both pectins. The TVF pectin showed greater apparent viscosity in simulated gastric fluid (SGF) than in water or when in- cubated in simulated intestinal fluid (SIF). The AU701 showed no change in apparent viscosity after sequential incubation in SGF and SIF. Our data demonstrate that TVF pectin with branched structure and a low degree of methyl-esterification can form a very viscous solution and produce greater effects on feeding behaviour and food intake. 1. Introduction Raw vegetarian food entered the human diet millions of years ago (Ungar and Sponheimer, 2011). A variety of plant-based carbohydrates resistant to enzyme digestion (e.g., dietary fibre) have many functions in diet, one of which may be to aid in energy intake control by en- hancing or prolonging signals of satiety (Burton-Freeman, 2000). Added fibre can potentiate the satiating properties of low-energy-den- sity foods and may be effective in suppressing appetite and controlling food intake (Perrigue, Monsivais, & Drewnowski, 2009). It has been found that sustained intake of fructooligosaccharides, oat beta-glucan or apple pectin decreases food intake, weight gain and adiposity, and increases the circulating satiety hormones peptide tyrosine tyrosine (PYY) and glucagon-like peptide-1 (Adam et al., 2014). Dietary fibres, such as pectins, form viscous solutions prolong satiety (Lunn and Buttriss, 2007; Slavin and Green, 2007). The viscosity of pectins de- pends on their degree of methyl-esterification and their number and length of side chains consisting of neutral sugar residues. It has been found that there is a general decrease in viscosity as the degree of methyl-esterification increases (Morris, Foster, & Harding, 2000). The side branches of pectins form significant entanglements in solutions, which lead to an increase in viscosity (Hwang and Kokini, 1992). Pectin isolated from floscules of tansy Tanacetum vulgare L. (TVF) was found to have a branched structure with a backbone of linear galacturonan with a very low degree of methyl-esterification (Polle, Ovodova, Shashkov, & Ovodov, 2002). Additionally, a gel prepared from TVF was found to possess in vitro resistance to successive incubations in fluids of simu- lated gastrointestinal conditions (Popov et al., 2017). Thus, it is sug- gested that TVF may be more effective at increasing viscosity than other pectins. Despite the ability of commercially available pectins to in- crease satiety, these pectins slightly reduce energy intake (Wanders, Mars, Borgonjen-van den Berg, de Graaf, Feskens, 2014). The objective of the present investigation was to assess the effect of pectin of Tanacetum vulgare L. on satiety. We examined the effects of pectin of Tanacetum vulgare L. on behavioural satiety sequence and food intake in mice, as well as the rheological properties and flow behaviour of pectins in simulated gastric and intestinal fluid. 2. Materials 2.1. Animals Male BALB/c mice weighing 33.6 ± 0.6 g (mean ± SEM) were housed in groups of four per cage with free access to food and water. Animals were acclimated for two weeks. The housing room was main- tained at a constant temperature (25 ± 2 °C) and humidity (55%) and was under a 12-h light–dark cycle (light 8:00–20:00). Mice were fed a cereal-based diet consisting of 12.6% protein, 4.0% fat and 72.7% https://doi.org/10.1016/j.jff.2018.05.040 Received 11 October 2017; Received in revised form 16 May 2018; Accepted 21 May 2018 ⁎ Corresponding author. E-mail address: paderin_nm@mail.ru (N.M. Paderin). Journal of Functional Foods 47 (2018) 66–71 1756-4646/ © 2018 Elsevier Ltd. All rights reserved. T