Abstract
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
Original language | English |
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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 |