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- Bondia-Pons, Isabel, et al.
(författare)
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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread
- 2011
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Ingår i: Nutrition Journal. - : BioMed Central. - 1475-2891. ; 10
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism.METHODS: A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER) was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC × GC-TOF-MS).RESULTS: Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004), 45 min (P = 0.002) and 60 min (P < 0.001) after bread intake, and plasma glucose response was significantly higher at time point 90 min after RB than WB intake (P = 0.045). The starch hydrolysis rate was higher for RB than WB, contrary to the in vitro protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values < 0.05). Among them, there were changes in essential amino acids (phenylalanine, methionine, tyrosine and glutamic acid), metabolites involved in the tricarboxylic acid cycle (alpha-ketoglutaric, pyruvic acid and citric acid) and several organic acids. Interestingly, the levels of two compounds involved in the tryptophan metabolism (picolinic acid, ribitol) significantly changed depending on the different bread intake.CONCLUSIONS: A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.
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| 2. |
- Pietiäinen, Solja, et al.
(författare)
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Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life
- 2024
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210 .- 1095-9963. ; 117
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Tidskriftsartikel (refereegranskat)abstract
- Arabinoxylan (AX) is a potential health-promoting fiber ingredient that could be used to improve nutritional properties of bread, but is also known to affect bread and dough quality. To identify the role of feruloylation and hydrolysis of wheat bran AX on bread quality and shelf-life, hydrolyzed and unhydrolyzed AX with low and high ferulic acid content were incorporated into wheat bread. Water absorption, visual appearance, specific volume, and crumb structure were evaluated in fresh bread, and texture and moisture content over 14 days of storage. Feruloylated and unhydrolyzed AX breads underwent less moisture loss during storage but none of the AX fractions retarded crumb hardening. Feruloylated and hydrolyzed AX breads were comparable to control bread even at the highest addition level (5%) in terms of volume and crumb structure. The higher quality of these breads was associated with ferulic acid content and lower molar mass based on multivariate analysis. Based on our work, knowledge on specific AX structure can facilitate the use of increased AX levels in breadmaking.
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