Whole and fractionated yellow pea flours modulate insulin, glucose, oxygen consumption, and the caecal microbiome in Golden Syrian hamsters

The objective was to evaluate the effects of whole and fractionated yellow peas on circulating lipids, glucose and insulin levels, energy expenditure, and body composition, as well as to assess their prebiotic actions in Golden Syrian hamsters. Forty-five hamsters consumed a hypercholesterolemic diet for 28 days, then were randomly assigned to 1 of 3 groups: control (CON), whole pea flour (WPF), and fractionated pea flour (hulls only) (FPF). WPF and FPF were incorporated into the diets, replacing 10% of the cornstarch. WPF and FPF feeding produced negligible effects on circulating cholesterol and triglyceride levels. However, both WPF (56.76 ± 9.22 pmol·L ^-1, p = 0.002) and FPF (89.27 ± 19.82 pmol·L ^-1, p = 0.032) reduced circulating insulin levels compared with the CON group (131.70 ± 17.70 pmol·L ^-1). Moreover, FPF decreased (p = 0.03) circulating glucose levels (6.26 ± 0.51 mmol·L ^-1) compared with CON (8.27 ± 0.81 mmol·L ^-1). Energy expenditure analysis revealed that hamsters consuming WPF demonstrated a higher (p = 0.036) oxygen consumption (2.00 ± 0.31 mL O2·g ^-1 lean body mass) vs. the CON group (1.56 ± 0.089 mL O ₂·g ^-1 lean body mass). Analysis of caecal digesta showed that WPF produced shifts in the abundance of microbial taxa with the most predominant changes occurring within the phylum Firmicutes. Yellow peas and their constituents should be investigated as future functional food ingredients that help prevent and manage lifestyle-related diseases such as diabetes and obesity.