Increased Plasma Brain-Derived Neurotrophic Factor 10.5 h after Intake of Whole Grain Rye-Based Products in Healthy Subjects
Sandberg JC, Björck IME, Nilsson AC
Nutrients · 17 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
- Independent funding
- Government
- VINNOVA
- University or hospital
- Lunds Universitet
- University or hospital
- Antidiabetic Food Centre, a VINNOVA VINN Excellence Center at Lund University
- Grants
- VINNOVA (2013/46)
Based on 3 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2018-08-16 · Nutrients · vol. 10 · issue 8 · p. 1097
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 25 citations · more than 77% of similar papers · 1.3× the field average
- References
- 23 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nerve injury and regeneration · Food composition and properties
- Keywords
- Evening, Brain-derived neurotrophic factor, Morning, Neurotrophic factors, Type 2 diabetes, Internal medicine, Endocrinology, Medicine, Food science, Animal science, Diabetes mellitus, Chemistry, Biology
- MeSH
- humans, triticum, brain-derived neurotrophic factor, cross-over studies, gene expression regulation, postprandial period, bread, adult, female, male, young adult, meals, secale, whole grains
3 authors
From SE
- Jonna C. Sandberg · correspondingLund University
- Inger BjörckLund University
- Anne C. Nilsson · correspondingLund University
Abstract
It has previously been shown in short-term interventions that kernel-based whole grain (WG) rye products have beneficial effects on test markers related to obesity and type 2 diabetes (T2D). T2D increases the risk of several severe health issues, including declined cognitive functions. The protein brain-derived neurotrophic factor (BDNF) is suggested to be a potential biomarker for neuronal integrity. The aim of this study was to investigate the effect on plasma BDNF concentrations, 10.5 h after the intake of WG rye. Healthy young adults were provided late evening meals consisting of WG rye kernel-based bread (RKB) or a white wheat flour-based bread (reference product (WWB)), in a randomized cross-over design. The BDNF concentrations were investigated at fasting in the morning 10.5 h after single evening meals with RKB and WWB, and also after three consecutive evening meals with RKB and WWB, respectively. No difference was observed in the BDNF concentrations depending on the priming setting (p > 0.05). The RKB evening meals increased the BDNF concentrations by 27% at fasting (p = 0.001), compared to WWB. The increase of BDNF after the RKB indicate that, in addition to anti-diabetic properties, the dietary fiber in WG rye may support neuronal integrity.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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