Skip to main content
SLU publication database (SLUpub)

Research article2017Peer reviewed

Targeted metabolomics reveals differences in the extended postprandial plasma metabolome of healthy subjects after intake of whole-grain rye porridges versus refined wheat bread

Shi, Lin; Brunius, Carl; Lindelof, Magnus; Abou Shameh, Souad; Wu, Huaxing; Lee, Isabella; Landberg, Rikard; Moazzami, Ali A.

Abstract

ScopeWe previously found that whole-grain (WG) rye porridges suppressed appetite and improved glucose metabolism. This study aimed to investigate potential plasma metabolites that may be related to differences in those appetite and glucose responses.Methods and resultsTwenty-one health subjects consumed six isocaloric breakfasts in a randomized cross-over study. Plain WG rye porridges (40 and 55 g), rye porridge enriched with different inulin: gluten proportions (9:3 g; 6:6 g; 3:9 g), and a 55 g refined wheat bread (control) were served as part of complete breakfast, followed by a standardized lunch. NMR metabolomics assessed 36 plasma metabolites and short chain fatty acids were measured by GC-MS from baseline up to 8 h. Pre-lunch plasma essential amino acids reflected protein composition and post-lunch plasma short chain fatty acids varied with fiber content in breakfasts. No correlations were observed between measured metabolites and glucose, insulin, or appetite responses.ConclusionsDifferences in protein and fiber contents in breakfasts altered postprandial plasma amino acids and short chain fatty acids, respectively, but were unrelated to appetite and glucose responses. Further studies are warrant to identify the underlying mechanisms for the beneficial effects on appetite and second meal glucose responses after rye-based foods.

Keywords

Appetite; Dietary fiber; Metabolomics; Plant protein; Second meal effect; Whole-grain rye

Published in

Molecular Nutrition and Food Research
2017, Volume: 61, number: 7, article number: 1600924

      SLU Authors

                  • Moazzami, Ali

                    • The Department of Chemistry and Biotechnology, Swedish University of Agricultural Sciences

                  UKÄ Subject classification

                  Analytical Chemistry
                  Nutrition and Dietetics

                  Publication identifier

                  DOI: https://doi.org/10.1002/mnfr.201600924

                  Permanent link to this page (URI)

                  https://res.slu.se/id/publ/80493