TY - JOUR
T1 - The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates
AU - Hanhineva, Kati
AU - Keski-Rahkonen, Pekka
AU - Lappi, Jenni
AU - Katina, Kati
AU - Pekkinen, Jenna
AU - Savolainen, Otto
AU - Timonen, Oskari
AU - Paananen, Jussi
AU - Mykkänen, Hannu
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
SN - 0007-1145
VL - 144
SP - 1016
EP - 1022
JO - British Journal of Nutrition
JF - British Journal of Nutrition
IS - 7
ER -