Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 1016-1022 |
| Number of pages | 6 |
| Journal | British Journal of Nutrition |
| Volume | 144 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - 2014 |
| MoE publication type | A1 Journal article-refereed |
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The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates. / Hanhineva, K (Corresponding Author); Keski-Rahkonen, P; Lappi, J; Katina, Kati; Pekkinen, J; Savolainen, O; Timonen, O; Paananen, J; Mykkänen, H; Poutanen, Kaisa.
In: British Journal of Nutrition, Vol. 144, No. 7, 2014, p. 1016-1022.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates
AU - Hanhineva, K
AU - Keski-Rahkonen, P
AU - Lappi, J
AU - Katina, Kati
AU - Pekkinen, J
AU - Savolainen, O
AU - Timonen, O
AU - Paananen, J
AU - Mykkänen, H
AU - Poutanen, Kaisa
PY - 2014
Y1 - 2014
N2 - The bioavailability of whole-grain rye-derived phytochemicals has not yet been comprehensively characterized, and different baking and manufacturing processes can modulate the phytochemical composition of breads and other rye products. The aim of our study was to find key differences in the phytochemical profile of plasma after the consumption of 3 breads containing rye bran when compared with a plain white wheat bread control. Plasma metabolite profiles of 12 healthy middle-aged men and women were analyzed using LC quadrupole time-of-flight mass spectrometry metabolomics analysis while fasting and at 60 min, 120 min, 240 min, and 24 h after consuming a meal that contained either 100% whole-grain sourdough rye bread or white wheat bread enriched with native unprocessed rye bran or bioprocessed rye bran. White wheat bread was used as the control. The meals were served in random order after a 12-h overnight fast, with at least 3 d between each occasion. Two sulfonated phenylacetamides, hydroxy-N-(2-hydroxyphenyl) acetamide and N-(2-hydroxyphenyl) acetamide, potentially derived from the benzoxazinoidmetabolites, were among the most discriminant postprandial plasma biomarkers distinguishing intake of breads containing whole-meal rye or rye bran from the control white wheat bread. Furthermore, subsequent metabolite profiling analysis of the consumed breads indicated that different bioprocessing/baking techniques involving exposure to microbial metabolism (e.g., sourdough fermentation) have a central role in modulating the phytochemical content of the whole-grain and bran-rich breads
AB - The bioavailability of whole-grain rye-derived phytochemicals has not yet been comprehensively characterized, and different baking and manufacturing processes can modulate the phytochemical composition of breads and other rye products. The aim of our study was to find key differences in the phytochemical profile of plasma after the consumption of 3 breads containing rye bran when compared with a plain white wheat bread control. Plasma metabolite profiles of 12 healthy middle-aged men and women were analyzed using LC quadrupole time-of-flight mass spectrometry metabolomics analysis while fasting and at 60 min, 120 min, 240 min, and 24 h after consuming a meal that contained either 100% whole-grain sourdough rye bread or white wheat bread enriched with native unprocessed rye bran or bioprocessed rye bran. White wheat bread was used as the control. The meals were served in random order after a 12-h overnight fast, with at least 3 d between each occasion. Two sulfonated phenylacetamides, hydroxy-N-(2-hydroxyphenyl) acetamide and N-(2-hydroxyphenyl) acetamide, potentially derived from the benzoxazinoidmetabolites, were among the most discriminant postprandial plasma biomarkers distinguishing intake of breads containing whole-meal rye or rye bran from the control white wheat bread. Furthermore, subsequent metabolite profiling analysis of the consumed breads indicated that different bioprocessing/baking techniques involving exposure to microbial metabolism (e.g., sourdough fermentation) have a central role in modulating the phytochemical content of the whole-grain and bran-rich breads
U2 - 10.3945/jn.113.187237
DO - 10.3945/jn.113.187237
M3 - Article
VL - 144
SP - 1016
EP - 1022
JO - British Journal of Nutrition
JF - British Journal of Nutrition
SN - 0007-1145
IS - 7
ER -