Rye Bran

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Kaisa Poutanen - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
    Journal of agricultural and food chemistry, 2017
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva, Ismo Mattila, Anna Marja Aura
    Abstract:

    Cereal Bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed Rye Bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed Bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed Bran. This may be due to Rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids.

  • Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
    2017
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva, Ismo Mattila, Anna Marja Aura
    Abstract:

    Cereal Bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed Rye Bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed Bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed Bran. This may be due to Rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids

  • Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing Bran
    Journal of Cereal Science, 2016
    Co-Authors: Syed Ariful Alam, Kaisa Poutanen, Jenni Järvinen, Harri T. Kokkonen, Jukka S. Jurvelin, Nesli Sozer
    Abstract:

    Abstract Rye Bran of two different particle sizes (coarse: 440 μm and fine: 28 μm) were prepared by milling of commercial Rye Bran. Coarse and fine Rye Bran was added into a blend of Rye endosperm flour and corn starch (70:30) to achieve two Bran levels, 15 or 30%, to produce directly puffed extrudates. A co-rotating twin screw extruder was used with a screw speed of 500 rpm, barrel temperature profile: 40-70-75-90-95-110-110 °C and constant feed rate of 67 g/min. Feed moisture content of 17% was used either as in barrel-water feed or as preconditioning. Fine Bran addition effectively improved macrostructural properties as compared to coarse Bran through increasing expansion by 3.3–11.7% and piece density by 3.8–10.5%. Reduction of Bran particle size significantly (P

  • Changes in the phytochemical profile of Rye Bran induced by enzymatic bioprocessing and sourdough fermentation
    Food Research International, 2016
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva
    Abstract:

    Abstract Rye Bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of bioprocessing of Rye Bran on the phytochemical profile as compared with non-processed Rye Bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough Rye bread baked with 100% Rye flour, a white wheat bread, a white wheat bread fortified with native Rye Bran, and a white wheat bread fortified with bioprocessed Rye Bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in Bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed Rye Bran attractive targets of functional food development.

  • Amino acid-derived betaines dominate as urinary markers for Rye Bran intake in mice fed high-fat diet--A nontargeted metabolomics study.
    Molecular nutrition & food research, 2015
    Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Natalia Rosa-sibakov, Marko Lehtonen, Kati Hanhineva
    Abstract:

    Scope Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed Rye Bran on the urinary phytochemical profile of mice. Methods and results Nontargeted hydrophilic interaction chromatography-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from three groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact Rye Bran, or HF diet enriched with bioprocessed Rye Bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both Rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, bioprocessing may have improved the bioavailability of Rye-derived phytochemicals, as higher increase in, e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact Rye Bran. Conclusion Urinary excretion of various betaines was greatly increased in mice fed Rye Brans. Furthermore, bioprocessing of Rye Bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.

Per Aman - One of the best experts on this subject based on the ideXlab platform.

  • effects of alkylresorcinols on volume and structure of yeast leavened bread
    Journal of the Science of Food and Agriculture, 2011
    Co-Authors: Annica A.m. Andersson, Kati Katina, Ulla Holopainen, Rikard Landberg, Riikka Juvonen, Thomas Soderman, Sofie Hedkvist, Pekka Lehtinen, Per Aman
    Abstract:

    BACKGROUND: Alkylresorcinols (AR) are amphiphilic phenolic compounds found in high amounts in wheat, durum wheat and Rye, with different homologue composition for each cereal. The effect of different amounts of added AR from these cereals on bread volume, height, porosity and microstructure was studied. Breads with added Rye Bran (with high levels of AR) or acetone-extracted Rye Bran (with low levels of AR) were also baked, as well as breads with finely milled forms of each of these Brans. RESULTS: Breads with high amounts of added AR, irrespective of AR homologue composition, had a lower volume, a more compact structure and an adverse microstructure compared with breads with no or low levels of added AR. AR were also shown to inhibit the activity of baker's yeast. There was no difference in bread volume and porosity between bread baked with Rye Bran and acetone-extracted Rye Bran or with Brans of different particle size. CONCLUSION: Irrespective of homologue composition, AR had a negative effect on wheat bread properties when added in high amounts as purified extracts from wheat, durum wheat and Rye. Natural levels of AR in Rye Bran, however, did not affect the volume and porosity of yeast-leavened wheat breads.

  • Effects of alkylresorcinols on volume and structure of yeast‐leavened bread
    Journal of the science of food and agriculture, 2010
    Co-Authors: Annica A.m. Andersson, Kati Katina, Ulla Holopainen, Rikard Landberg, Riikka Juvonen, Thomas Soderman, Sofie Hedkvist, Pekka Lehtinen, Per Aman
    Abstract:

    BACKGROUND: Alkylresorcinols (AR) are amphiphilic phenolic compounds found in high amounts in wheat, durum wheat and Rye, with different homologue composition for each cereal. The effect of different amounts of added AR from these cereals on bread volume, height, porosity and microstructure was studied. Breads with added Rye Bran (with high levels of AR) or acetone-extracted Rye Bran (with low levels of AR) were also baked, as well as breads with finely milled forms of each of these Brans. RESULTS: Breads with high amounts of added AR, irrespective of AR homologue composition, had a lower volume, a more compact structure and an adverse microstructure compared with breads with no or low levels of added AR. AR were also shown to inhibit the activity of baker's yeast. There was no difference in bread volume and porosity between bread baked with Rye Bran and acetone-extracted Rye Bran or with Brans of different particle size. CONCLUSION: Irrespective of homologue composition, AR had a negative effect on wheat bread properties when added in high amounts as purified extracts from wheat, durum wheat and Rye. Natural levels of AR in Rye Bran, however, did not affect the volume and porosity of yeast-leavened wheat breads. Copyright © 2010 Society of Chemical Industry

  • Effect of Rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial
    Nutrition Journal, 2009
    Co-Authors: Hanna Isaksson, Helena Fredriksson, Roger Andersson, Johan Olsson, Per Aman
    Abstract:

    Background Several studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from Rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric Rye bread breakfasts varying in Rye dietary fibre composition and content. Methods The study was divided into two parts. The first part (n = 16) compared the satiating effect of iso-caloric bread breakfasts including different milling fractions of Rye (Bran, intermediate fraction (B4) and sifted flour). The second part (n = 16) investigated the dose-response effect of Rye Bran and intermediate Rye fraction, each providing 5 or 8 g of dietary fibre per iso-caloric bread breakfast. Both study parts used a wheat bread breakfast as reference and a randomised, within-subject comparison design. Appetite (hunger, satiety and desire to eat) was rated regularly from just before breakfast at 08:00 until 16:00. Amount, type and timing of food and drink intake were standardised during the study period. Results The Milling fractions study showed that each of the Rye breakfasts resulted in a suppressed appetite during the time period before lunch (08:30-12:00) compared with the wheat reference bread breakfast. At a comparison between the Rye bread breakfasts the one with Rye Bran induced the strongest effect on satiety. In the afternoon the effect from all three Rye bread breakfasts could still be seen as a decreased hunger and desire to eat compared to the wheat reference bread breakfast. In the Dose-response study both levels of Rye Bran and the lower level of intermediate Rye fraction resulted in an increased satiety before lunch compared with the wheat reference bread breakfast. Neither the variation in composition between the milling fractions nor the different doses resulted in significant differences in any of the appetite ratings when compared with one another. Conclusion The results show that Rye bread can be used to decrease hunger feelings both before and after lunch when included in a breakfast meal. Rye Bran induces a stronger effect on satiety than the other two Rye fractions used when served in iso-caloric portions. Trial Registration Trial registration number NCT00876785

  • human plasma kinetics and relative bioavailability of alkylresorcinols after intake of Rye Bran
    Journal of Nutrition, 2006
    Co-Authors: Rikard Landberg, Anna-maria Linko, Afaf Kamaleldin, Bengt Vessby, Herman Adlercreutz, Per Aman
    Abstract:

    Human plasma kinetics and relative bioavailability of alkylresorcinols after intake of Rye Bran.

  • randomised controlled short term intervention pilot study on Rye Bran bread in prostate cancer
    European Journal of Cancer Prevention, 2003
    Co-Authors: Annika Bylund, Jiexian Zhang, Per Aman, Herman Adlercreutz, Eva Lundin, A Nordin, R Kaaks, U H Stenman, Torbjorn K Nilsson, Goran Hallmans
    Abstract:

    The short-term effects of Rye Bran bread intake in prostate cancer were investigated. Ten men with conservatively treated prostate cancer were randomised to a daily supplement of 295 g of Rye Bran bread and eight men to 275 g of wheat bread (control) with similar fibre content for three weeks. Blood samples, ultrasound-guided core biopsies of the prostate, and urine samples were taken. In the Rye group, there was a significant increase in plasma enterolactone, and the apoptotic index increased significantly from 2.1% (SD 1.3) to 5.9% (SD 1.8), P<0.005 as measured by a TUNEL index in four cases in the Rye group and seven cases in the control group. Besides a significant decrease in weight in both groups, only small changes were observed in plasma concentrations of prostate specific antigen (PSA), circulating sex hormones, excreted oestrogens, insulin-like growth factor (IGF)-I, and in the endothelial fibrinolytical system. High intake of Rye Bran bread is suggested to increase apoptosis in prostate tumours.

Kati Katina - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
    Journal of agricultural and food chemistry, 2017
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva, Ismo Mattila, Anna Marja Aura
    Abstract:

    Cereal Bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed Rye Bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed Bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed Bran. This may be due to Rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids.

  • Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
    2017
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva, Ismo Mattila, Anna Marja Aura
    Abstract:

    Cereal Bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed Rye Bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed Bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed Bran. This may be due to Rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids

  • Rye Bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat Bran
    Applied Microbiology and Biotechnology, 2016
    Co-Authors: Ilkka Kajala, Jari Mäkelä, Rossana Coda, Shraddha Shukla, Ndegwa Henry Maina, Riikka Juvonen, Päivi Ekholm, Arun Goyal, Maija Tenkanen, Kati Katina
    Abstract:

    The consumption of fiber-rich foods such as cereal Bran is highly recommended due to its beneficial health effects. Pre-fermentation of Bran with lactic acid bacteria can be used to improve the otherwise impaired flavor and textural qualities of Bran-rich products. These positive effects are attributed to enzymatic modification of Bran components and the production of functional metabolites like organic acids and exopolysaccharides such as dextrans. The aim of this study was to investigate dextran production in wheat and Rye Bran by fermentation with two Weissella confusa strains. Bran raw materials were analyzed for their chemical compositions and mineral content. Microbial growth and acidification kinetics were determined from the fermentations. Both strains produced more dextran in Rye Bran in which the fermentation-induced acidification was slower and the acidification lag phase longer than in wheat Bran. Higher dextran production in Rye Bran is expected to be due to the longer period of optimal pH for dextran synthesis during fermentation. The starch content of wheat Bran was higher, which may promote isomaltooligosaccharide formation at the expense of dextran production. W. confusa Cab3 produced slightly higher amounts of dextran than W. confusa VTT E-90392 in all raw materials. Fermentation with W. confusa Cab3 also resulted in lower residual fructose content which has technological relevance. The results indicate that wheat and particularly Rye Bran are promising matrices for producing technologically significant amounts of dextran, which facilitates the use of nutritionally valuable raw Bran in food applications.

  • Changes in the phytochemical profile of Rye Bran induced by enzymatic bioprocessing and sourdough fermentation
    Food Research International, 2016
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva
    Abstract:

    Abstract Rye Bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of bioprocessing of Rye Bran on the phytochemical profile as compared with non-processed Rye Bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough Rye bread baked with 100% Rye flour, a white wheat bread, a white wheat bread fortified with native Rye Bran, and a white wheat bread fortified with bioprocessed Rye Bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in Bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed Rye Bran attractive targets of functional food development.

  • Postprandial glucose metabolism and SCFA after consuming wholegrain Rye bread and wheat bread enriched with bioprocessed Rye Bran in individuals with mild gastrointestinal symptoms
    Nutrition journal, 2014
    Co-Authors: Jenni Lappi, Hannu Mykkänen, Kaisa Poutanen, Kati Katina, Knud Erik Bach Knudsen, Pirkka V. Kirjavainen, Jussi Pihlajamäki, Marjukka Kolehmainen
    Abstract:

    Background: Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by Rye Bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed Rye Bran (BRB + WW) and sourdough wholegrain Rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs). Methods: Twenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre) during the test periods. A meal test providing 51/33/11 E % from carbohydrates/ fat/protein was conducted at the end of each period. Fasting and postprandial plasma samples were analysed for glucose, insulin, and SCFA. Results: Glucose and insulin responses and plasma concentrations of SCFAs to the meal test were similar between the WGR and BRB + WW periods. When compared to the WW period, postprandial insulin concentration at 120 min was lower (p = 0.023) and the first-phase insulin secretion improved (p = 0.033) only after the WGR period, whereas postprandial concentrations of butyrate (p < 0.05) and propionate (p = 0.009) at 30 min increased during both Rye bread periods. Conclusions: Beneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed Rye Bran (BRB + WW) yielded similar but not as pronounced effects than WGR when compared to WW alone. Postprandially measured glucose metabolism and concentrations of SCFAs provided additional information along with fasting measurements.

Hannu Mykkänen - One of the best experts on this subject based on the ideXlab platform.

  • Amino acid-derived betaines dominate as urinary markers for Rye Bran intake in mice fed high-fat diet--A nontargeted metabolomics study.
    Molecular nutrition & food research, 2015
    Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Natalia Rosa-sibakov, Marko Lehtonen, Kati Hanhineva
    Abstract:

    Scope Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed Rye Bran on the urinary phytochemical profile of mice. Methods and results Nontargeted hydrophilic interaction chromatography-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from three groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact Rye Bran, or HF diet enriched with bioprocessed Rye Bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both Rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, bioprocessing may have improved the bioavailability of Rye-derived phytochemicals, as higher increase in, e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact Rye Bran. Conclusion Urinary excretion of various betaines was greatly increased in mice fed Rye Brans. Furthermore, bioprocessing of Rye Bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.

  • Amino acid-derived betaines dominate as urinary markers for Rye Bran intake in mice fed high-fat diet – a non-targeted metabolomics study
    Molecular Nutrition and Food Research, 2015
    Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Marko Lehtonen, Natalia Rosa, Kati Hanhineva
    Abstract:

    Scope : Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed Rye Bran on the urinary phytochemical profile of mice. Methods and results : Non-targeted HILIC-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from 3 groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact Rye Bran, or HF diet enriched with bioprocessed Rye Bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both Rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, bioprocessing may have improved the bioavailability of Rye derived phytochemicals, as higher increase in e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact Rye Bran. Conclusion : Urinary excretion of various betaines was greatly increased in mice fed Rye Brans. Furthermore, bioprocessing of Rye Bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.

  • Postprandial glucose metabolism and SCFA after consuming wholegrain Rye bread and wheat bread enriched with bioprocessed Rye Bran in individuals with mild gastrointestinal symptoms
    Nutrition journal, 2014
    Co-Authors: Jenni Lappi, Hannu Mykkänen, Kaisa Poutanen, Kati Katina, Knud Erik Bach Knudsen, Pirkka V. Kirjavainen, Jussi Pihlajamäki, Marjukka Kolehmainen
    Abstract:

    Background: Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by Rye Bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed Rye Bran (BRB + WW) and sourdough wholegrain Rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs). Methods: Twenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre) during the test periods. A meal test providing 51/33/11 E % from carbohydrates/ fat/protein was conducted at the end of each period. Fasting and postprandial plasma samples were analysed for glucose, insulin, and SCFA. Results: Glucose and insulin responses and plasma concentrations of SCFAs to the meal test were similar between the WGR and BRB + WW periods. When compared to the WW period, postprandial insulin concentration at 120 min was lower (p = 0.023) and the first-phase insulin secretion improved (p = 0.033) only after the WGR period, whereas postprandial concentrations of butyrate (p < 0.05) and propionate (p = 0.009) at 30 min increased during both Rye bread periods. Conclusions: Beneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed Rye Bran (BRB + WW) yielded similar but not as pronounced effects than WGR when compared to WW alone. Postprandially measured glucose metabolism and concentrations of SCFAs provided additional information along with fasting measurements.

  • Postprandial glucose metabolism and SCFA after consuming wholegrain Rye bread and wheat bread enriched with bioprocessed Rye Bran in individuals with mild gastrointestinal symptoms
    Nutrition Journal, 2014
    Co-Authors: Jenni Lappi, Hannu Mykkänen, Kaisa Poutanen, Kati Katina, Knud Erik Bach Knudsen, Pirkka V. Kirjavainen, Jussi Pihlajamäki, Marjukka Kolehmainen
    Abstract:

    Background Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by Rye Bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed Rye Bran (BRB + WW) and sourdough wholegrain Rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs). Methods Twenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre) during the test periods. A meal test providing 51/33/11 E % from carbohydrates/fat/protein was conducted at the end of each period. Fasting and postprandial plasma samples were analysed for glucose, insulin, and SCFA. Results Glucose and insulin responses and plasma concentrations of SCFAs to the meal test were similar between the WGR and BRB + WW periods. When compared to the WW period, postprandial insulin concentration at 120 min was lower (p = 0.023) and the first-phase insulin secretion improved (p = 0.033) only after the WGR period, whereas postprandial concentrations of butyrate (p 

  • The Postprandial Plasma Rye Fingerprint Includes Benzoxazinoid-Derived Phenylacetamide Sulfates
    Journal of Nutrition, 2014
    Co-Authors: Kati Hanhineva, Jussi Paananen, Oskari Timonen, Otto Savolainen, Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Jenni Lappi, Kati Katina, Kaisa Poutanen
    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 quadrupoletime-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 benzoxazinoid metabolites, 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. J. Nutr. 144: 1016‐1022, 2014.

Kati Hanhineva - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
    Journal of agricultural and food chemistry, 2017
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva, Ismo Mattila, Anna Marja Aura
    Abstract:

    Cereal Bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed Rye Bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed Bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed Bran. This may be due to Rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids.

  • Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
    2017
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva, Ismo Mattila, Anna Marja Aura
    Abstract:

    Cereal Bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed Rye Bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed Bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed Bran. This may be due to Rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids

  • Changes in the phytochemical profile of Rye Bran induced by enzymatic bioprocessing and sourdough fermentation
    Food Research International, 2016
    Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati Hanhineva
    Abstract:

    Abstract Rye Bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of bioprocessing of Rye Bran on the phytochemical profile as compared with non-processed Rye Bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough Rye bread baked with 100% Rye flour, a white wheat bread, a white wheat bread fortified with native Rye Bran, and a white wheat bread fortified with bioprocessed Rye Bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in Bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed Rye Bran attractive targets of functional food development.

  • Amino acid-derived betaines dominate as urinary markers for Rye Bran intake in mice fed high-fat diet--A nontargeted metabolomics study.
    Molecular nutrition & food research, 2015
    Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Natalia Rosa-sibakov, Marko Lehtonen, Kati Hanhineva
    Abstract:

    Scope Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed Rye Bran on the urinary phytochemical profile of mice. Methods and results Nontargeted hydrophilic interaction chromatography-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from three groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact Rye Bran, or HF diet enriched with bioprocessed Rye Bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both Rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, bioprocessing may have improved the bioavailability of Rye-derived phytochemicals, as higher increase in, e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact Rye Bran. Conclusion Urinary excretion of various betaines was greatly increased in mice fed Rye Brans. Furthermore, bioprocessing of Rye Bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.

  • Amino acid-derived betaines dominate as urinary markers for Rye Bran intake in mice fed high-fat diet – a non-targeted metabolomics study
    Molecular Nutrition and Food Research, 2015
    Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Marko Lehtonen, Natalia Rosa, Kati Hanhineva
    Abstract:

    Scope : Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed Rye Bran on the urinary phytochemical profile of mice. Methods and results : Non-targeted HILIC-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from 3 groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact Rye Bran, or HF diet enriched with bioprocessed Rye Bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both Rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, bioprocessing may have improved the bioavailability of Rye derived phytochemicals, as higher increase in e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact Rye Bran. Conclusion : Urinary excretion of various betaines was greatly increased in mice fed Rye Brans. Furthermore, bioprocessing of Rye Bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.