Funded in part by Lantmännens Forskningsstiftelse, Lantmännen research foundation
Targeted metabolomics reveals differences in the extended postprandial plasma metabolome of healthy subjects after intake of whole-grain rye porridges versus refined wheat bread
Shi L, Brunius C, Lindelöf M, Shameh SA, Wu H, Lee I, Landberg R, Moazzami AA
Molecular nutrition & food research · 16 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Industry funded
- Company
- Lantmännens Forskningsstiftelse
- Unclassified
- BarleyFunFood project
- Company
- Lantmännen research foundation
Based on 3 listed funder(s).
Publication
- Published
- 2016-12-30 · Mol Nutr Food Res · vol. 61 · issue 7
- Publisher
- Wiley
- Cited
- 29 citations · more than 81% of similar papers · 1.4× the field average
- References
- 67 works
- Access
- Paywalled
- Research areas
- Food composition and properties · Metabolomics and Mass Spectrometry Studies · Muscle metabolism and nutrition
- Keywords
- Postprandial, Appetite, Food science, Metabolome, Meal, Metabolomics, Chemistry, Biology, Insulin, Endocrinology, Chromatography
- MeSH
- humans, triticum, glucagon, insulin, blood glucose, magnetic resonance spectroscopy, appetite, postprandial period, adult, middle aged, female, male, glucagon-like peptide 1, metabolomics, secale, whole grains
8 authors
From SE
- Lin Shan Shi · correspondingSwedish University of Agricultural Sciences; Chalmers University of Technology
- Carl F. BruniusSwedish University of Agricultural Sciences; Chalmers University of Technology
- Magnus LindelöfSwedish University of Agricultural Sciences
- Souad Abou ShamehSwedish University of Agricultural Sciences
- Huaxing WuSwedish University of Agricultural Sciences; Chalmers University of Technology
- Isabella LeeSwedish University of Agricultural Sciences
Abstract
Scope
We previously found that whole-grain (WG) rye porridges suppressed appetite and improved glucose metabolism. This study aimed to investigate potential plasma metabolites that may be related to differences in those appetite and glucose responses.
Methods and results
Twenty-one health subjects consumed six isocaloric breakfasts in a randomized cross-over study. Plain WG rye porridges (40 and 55 g), rye porridge enriched with different inulin: gluten proportions (9:3 g; 6:6 g; 3:9 g), and a 55 g refined wheat bread (control) were served as part of complete breakfast, followed by a standardized lunch. NMR metabolomics assessed 36 plasma metabolites and short chain fatty acids were measured by GC-MS from baseline up to 8 h. Pre-lunch plasma essential amino acids reflected protein composition and post-lunch plasma short chain fatty acids varied with fiber content in breakfasts. No correlations were observed between measured metabolites and glucose, insulin, or appetite responses.
Conclusions
Differences in protein and fiber contents in breakfasts altered postprandial plasma amino acids and short chain fatty acids, respectively, but were unrelated to appetite and glucose responses. Further studies are warrant to identify the underlying mechanisms for the beneficial effects on appetite and second meal glucose responses after rye-based foods.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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