Satiety enhancement via dietary fiber and resistant starch

"Satiety enhancement via dietary fiber/resistant starch" is not a specific molecular target but rather describes the physiological effect of certain types of dietary fibers—particularly resistant starch—on increasing feelings of fullness and reducing subsequent food intake. Resistant starch acts as a prebiotic in the large intestine where it is fermented by gut bacteria to produce short-chain fatty acids. These metabolites are thought to contribute to increased satiety by modulating gut hormones such as glucagon-like peptide 1 (GLP‑1) and peptide YY (PYY), improving insulin sensitivity, lowering post-meal glucose/insulin responses, and supporting beneficial changes in gut microbiota composition. While these effects are well-documented at the physiological level for weight control and metabolic health, "satiety enhancement via dietary fiber/resistant starch" does not refer to an individual protein or receptor that can be directly targeted by drugs; rather it is an outcome resulting from complex interactions between diet components and host physiology[1][2].

Other names

Dietary fiberResistant starchFiber-induced satietyPrebiotic fiber

Increased satiety through fermentation in the colon producing short-chain fatty acids[1]; Modulation of gastrointestinal hormones such as glucagon-like peptide 1 and peptide YY[1]; Lowering post-meal glucose and insulin levels[1][2]