Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Nutrition Journal

Marjukka Kolehmainen²  Kaisa Poutanen⁴  Jussi Pihlajamäki²  Kati Katina⁵  Pirkka Kirjavainen¹  Knud Erik Bach Knudsen³  Hannu Mykkänen²  Jenni Lappi² 

[1] Department of Environmental Health, National Institute for Health and Welfare, PO Box 95, FIN-70701 Kuopio, Finland;Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FIN-70211 Kuopio, Finland;Department of Animal Science, Molecular Nutrition and Cell Biology, Aarhus University, 8830 Tjele, Denmark;VTT Technical Research Centre of Finland, Espoo FIN-02044 VTT, Finland;Department of Food and Environmental Sciences, Food Science, University of Helsinki, P.O. Box 66, FIN- 00014 Helsinki, Finland

关键词: Gastrointestinal symptoms;    Bioprocessing;    Bran;    Wholegrain;    Wheat;    Rye;    Short chain fatty acids;    Glucose metabolism;    Postprandial;   

Others  :  1132434
DOI  :  10.1186/1475-2891-13-104

 received in 2014-05-05, accepted in 2014-10-23,  发布年份 2014

【 摘 要 】

Background

Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs).

Methods

Twenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre) during the test periods. A meal test providing 51/33/11 E % from carbohydrates/fat/protein was conducted at the end of each period. Fasting and postprandial plasma samples were analysed for glucose, insulin, and SCFA.

Results

Glucose and insulin responses and plasma concentrations of SCFAs to the meal test were similar between the WGR and BRB + WW periods. When compared to the WW period, postprandial insulin concentration at 120 min was lower (p = 0.023) and the first-phase insulin secretion improved (p = 0.033) only after the WGR period, whereas postprandial concentrations of butyrate (p < 0.05) and propionate (p = 0.009) at 30 min increased during both rye bread periods.

Conclusions

Beneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed rye bran (BRB + WW) yielded similar but not as pronounced effects than WGR when compared to WW alone. Postprandially measured glucose metabolism and concentrations of SCFAs provided additional information along with fasting measurements.

【 授权许可】

   
2014 Lappi et al.; licensee BioMed Central Ltd.

【 图 表 】

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