Mastication-induced release of compounds from rye and wheat breads to saliva

Saara Pentikäinen (Corresponding Author), Ville Koistinen, Marjukka Kolehmainen, Kaisa Poutanen, Kati Hanhineva, Anna Marja Aura

    Research output: Contribution to journalArticleResearchpeer-review

    Abstract

    Mastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by exploring release of compounds from bread matrix during mastication. Furthermore, the aim was to identify compound groups that differentiate rye and wheat breads. Fifteen participants masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with added gluten and wheat bread. The masticated samples were studied with non-targeted LC-MS metabolic profiling. A great number of compounds were released from bread matrices in mastication, and the identified compounds differed largely between bread types. Specifically, rye bread samples were characterized by a greater release of peptides and amino acids, whereas sugars and nucleosides were characteristic for wheat bread. These compounds could potentially act as signal molecules in the alimentary tract and may explain, at least partly, the postprandial physiological effects of the breads identified in earlier studies.

    LanguageEnglish
    Pages502-508
    Number of pages7
    JournalFood Chemistry
    Volume270
    DOIs
    Publication statusPublished - 1 Jan 2019

    Fingerprint

    Mastication
    Bread
    mastication
    saliva
    Saliva
    rye
    breads
    Triticum
    wheat
    Glutens
    Nucleosides
    Sugars
    Amino Acids
    Endosperm
    Peptides
    Molecules
    endosperm
    digestion
    Secale
    Digestion

    Keywords

    • Bread
    • Mastication
    • Metabolomics
    • Peptides
    • Rye

    OKM Publication Types

    • A1 Refereed journal article

    OKM Open Access Status

    • 0 Not Open Access

    ASJC Scopus subject areas

    • Analytical Chemistry
    • Food Science

    Cite this

    Pentikäinen, Saara ; Koistinen, Ville ; Kolehmainen, Marjukka ; Poutanen, Kaisa ; Hanhineva, Kati ; Aura, Anna Marja. / Mastication-induced release of compounds from rye and wheat breads to saliva. In: Food Chemistry. 2019 ; Vol. 270. pp. 502-508.
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    abstract = "Mastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by exploring release of compounds from bread matrix during mastication. Furthermore, the aim was to identify compound groups that differentiate rye and wheat breads. Fifteen participants masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with added gluten and wheat bread. The masticated samples were studied with non-targeted LC-MS metabolic profiling. A great number of compounds were released from bread matrices in mastication, and the identified compounds differed largely between bread types. Specifically, rye bread samples were characterized by a greater release of peptides and amino acids, whereas sugars and nucleosides were characteristic for wheat bread. These compounds could potentially act as signal molecules in the alimentary tract and may explain, at least partly, the postprandial physiological effects of the breads identified in earlier studies.",
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    Mastication-induced release of compounds from rye and wheat breads to saliva. / Pentikäinen, Saara (Corresponding Author); Koistinen, Ville; Kolehmainen, Marjukka; Poutanen, Kaisa; Hanhineva, Kati; Aura, Anna Marja.

    In: Food Chemistry, Vol. 270, 01.01.2019, p. 502-508.

    Research output: Contribution to journalArticleResearchpeer-review

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