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

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  • J Lappi, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FIN-70211 Kuopio, Finland, Finland
  • H Mykkänen, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FIN-70211 Kuopio, Finland, Finland
  • Knud Erik Bach Knudsen
  • P Kirjavainen, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FIN-70211 Kuopio, Finland, Finland
  • K Katina, Department of Food and Environmental Sciences, Food Science, University of Helsinki, P.O. Box 66, FIN- 00014 Helsinki, Finland, Finland
  • J Pihlajamaki, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FIN-70211 Kuopio, Finland, Finland
  • K Poutanen, VTT Technical Research Centre of Finland, Espoo FIN-02044 VTT, Finland, Finland
  • M Kolehmainen, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FIN-70211 Kuopio, Finland, Finland
BackgroundRye 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).  MethodsTwenty-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.ResultsGlucose 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.ConclusionsBeneficial 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.
OriginalsprogEngelsk
TidsskriftNutrition Journal
Vol/bind13
Nummer104
Sider (fra-til)online publ.
Antal sider9
ISSN1475-2891
DOI
StatusUdgivet - 4 nov. 2014

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