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

作者：Lappi Jenni; Mykkanen Hannu; Knudsen Knud Erik Bach; Kirjavainen Pirkka; Katina Kati; Pihlajamaki Jussi; Poutanen Kaisa; Kolehmainen Marjukka^*

来源：Nutrition Journal, 2014, 13(1): 104.

DOI：10.1186/1475-2891-13-104

• Postprandial
• Glucose metabolism
• Short chain fatty acids
• Rye
• Wheat
• Wholegrain
• Bran
• Bioprocessing
• Gastrointestinal symptoms

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). %26lt;br%26gt;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. %26lt;br%26gt;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 %26lt; 0.05) and propionate (p = 0.009) at 30 min increased during both rye bread periods. %26lt;br%26gt;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.

• 出版日期2014-11-4