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Hannu Mykkänen - One of the best experts on this subject based on the ideXlab platform.
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Diet-derived changes by sourdough-fermented Rye Bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.
International journal of food sciences and nutrition, 2017Co-Authors: Kaisa Raninen, Hannu Mykkänen, Jenni Lappi, Kaisa Poutanen, Marjukka Kolehmainen, Mikko Kolehmainen, Olavi RaatikainenAbstract:AbstractThe potential of utilising exhaled breath volatile organic compound (VOC) profiles in studying diet-derived metabolic changes was examined. After a four-week initial diet period with white wheat Bread (WW), seven participants received in randomised order high-fibre diets containing sourdough whole grain Rye Bread (WGR) or white wheat Bread enriched with bioprocessed Rye bran (WW + BRB), both for 4 weeks. Alveolar exhaled breath samples were analysed with ChemPro®100i analyser (Environics OY, Mikkeli, Finland) at the end of each diet period in fasting state and after a standardised meal. The AIMS signal intensities in fasting state were different after the WGR diet as compared to other diets. The result suggests that WGR has metabolic effects not completely explained by the Rye fibre content of the diet. This study encourages to utilise the exhaled breath VOC profile analysis as an early screening tool in studying physiological functionality of foods.
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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, 2014Co-Authors: Jenni Lappi, Hannu Mykkänen, Kati Katina, Kaisa Poutanen, Knud Erik Bach Knudsen, Pirkka V. Kirjavainen, Jussi Pihlajamäki, Marjukka KolehmainenAbstract: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
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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, 2014Co-Authors: Jenni Lappi, Hannu Mykkänen, Kati Katina, Kaisa Poutanen, Knud Erik Bach Knudsen, Pirkka V. Kirjavainen, Jussi Pihlajamäki, Marjukka KolehmainenAbstract: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.
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postprandial differences in the plasma metabolome of healthy finnish subjects after intake of a sourdough fermented endosperm Rye Bread versus white wheat Bread
Nutrition Journal, 2011Co-Authors: Isabel Bondiapons, Hannu Mykkänen, Kati Katina, Annamarja Aura, Kaisa Poutanen, Marjukka Kolehmainen, Ismo Mattila, Matej Orešič, Emilia NordlundAbstract:Background The mechanism behind the lowered postprandial insulin demand observed after Rye Bread intake compared to wheat Bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism.
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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm Rye Bread versus white wheat Bread
Nutrition Journal, 2011Co-Authors: Isabel Bondia-pons, Hannu Mykkänen, Kati Katina, Annamarja Aura, Marjukka Kolehmainen, Ismo Mattila, Matej Orešič, Emilia Nordlund, Kaisa PoutanenAbstract:Background The mechanism behind the lowered postprandial insulin demand observed after Rye Bread intake compared to wheat Bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. Methods A sourdough fermented endosperm Rye Bread (RB) and a standard white wheat Bread (WB) as a reference were served in random order to 16 healthy subjects. Test Bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test Breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER) was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC×GC-TOF-MS). Results Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004), 45 min (P = 0.002) and 60 min (P < 0.001) after Bread intake, and plasma glucose response was significantly higher at time point 90 min after RB than WB intake (P = 0.045). The starch hydrolysis rate was higher for RB than WB, contrary to the in vitro protein digestibility. There were no differences in GER between Breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of Bread intake (p and q values < 0.05). Among them, there were changes in essential amino acids (phenylalanine, methionine, tyrosine and glutamic acid), metabolites involved in the tricarboxylic acid cycle (alpha-ketoglutaric, pyruvic acid and citric acid) and several organic acids. Interestingly, the levels of two compounds involved in the tryptophan metabolism (picolinic acid, ribitol) significantly changed depending on the different Bread intake. Conclusions A single meal of a low fibre sourdough Rye Bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.
Kaisa Poutanen - One of the best experts on this subject based on the ideXlab platform.
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metabolic profiling of sourdough fermented wheat and Rye Bread
Scientific Reports, 2018Co-Authors: Ville M Koistinen, Kati Katina, Annamarja Aura, Kaisa Poutanen, Outi Mattila, Kati HanhinevaAbstract:Sourdough fermentation by lactic acid bacteria is commonly used in Bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and Rye Breads and doughs prepared with baker's yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC-QTOF-MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and Rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain Rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of Rye Bread, and in more general, the overall protective effect against T2DM and CVD.
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Diet-derived changes by sourdough-fermented Rye Bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.
International journal of food sciences and nutrition, 2017Co-Authors: Kaisa Raninen, Hannu Mykkänen, Jenni Lappi, Kaisa Poutanen, Marjukka Kolehmainen, Mikko Kolehmainen, Olavi RaatikainenAbstract:AbstractThe potential of utilising exhaled breath volatile organic compound (VOC) profiles in studying diet-derived metabolic changes was examined. After a four-week initial diet period with white wheat Bread (WW), seven participants received in randomised order high-fibre diets containing sourdough whole grain Rye Bread (WGR) or white wheat Bread enriched with bioprocessed Rye bran (WW + BRB), both for 4 weeks. Alveolar exhaled breath samples were analysed with ChemPro®100i analyser (Environics OY, Mikkeli, Finland) at the end of each diet period in fasting state and after a standardised meal. The AIMS signal intensities in fasting state were different after the WGR diet as compared to other diets. The result suggests that WGR has metabolic effects not completely explained by the Rye fibre content of the diet. This study encourages to utilise the exhaled breath VOC profile analysis as an early screening tool in studying physiological functionality of foods.
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effects of wheat and Rye Bread structure on mastication process and bolus properties
Food Research International, 2014Co-Authors: Saara Pentikainen, Nesli Sozer, Johanna Narvainen, Saara Ylatalo, Pekka Teppola, Jukka S Jurvelin, Ulla Holopainenmantila, Riitta Torronen, Annamarja Aura, Kaisa PoutanenAbstract:Abstract Chemical composition, baking process and structure of Breads influence their degradation in digestion leading to different postprandial responses. Rye Bread has a very different structure as compared to wheat Bread, and Rye Breads are known to induce lower postprandial insulin responses than wheat Bread. The aim of this study was to find out potential differences in mastication and initial starch hydrolysis rate of Rye and wheat Breads. Three Rye Breads (wholemeal Rye, endosperm Rye and endosperm Rye with gluten) and wheat Bread were masticated by fifteen participants and the process was monitored using electromyography. The particle size distribution and initial in vitro starch hydrolysis of the Bread boluses were analysed. Specific volume correlated negatively and closed porosity of Breads correlated positively with work required for mastication. When compared to wheat Bread, wholemeal Rye Bread required more work for mastication process (p = 0.004). Rye Breads were degraded to smaller particles than wheat Bread during mastication. There was a trend (p = 0.098) towards slower in vitro starch hydrolysis rate in Rye Bread boluses than in wheat Bread boluses. The results indicate that the digestion process of Rye Breads differs from that of wheat Bread already in the early phase of digestion. This may be one reason behind the unique postprandial responses reported for Rye Breads.
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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, 2014Co-Authors: Jenni Lappi, Hannu Mykkänen, Kati Katina, Kaisa Poutanen, Knud Erik Bach Knudsen, Pirkka V. Kirjavainen, Jussi Pihlajamäki, Marjukka KolehmainenAbstract: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.
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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, 2014Co-Authors: Jenni Lappi, Hannu Mykkänen, Kati Katina, Kaisa Poutanen, Knud Erik Bach Knudsen, Pirkka V. Kirjavainen, Jussi Pihlajamäki, Marjukka KolehmainenAbstract: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
Riitta Korpela - One of the best experts on this subject based on the ideXlab platform.
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Effect of low-FODMAP diet in Finnish IBS patients. Results from non-controlled 12-week intervention study
Proceedings of the Nutrition Society, 2020Co-Authors: Reijo Laatikainen, Sanna-maria Hongisto, Markku Hillilä, Jari Koskenpato, Jussi Loponen, Tuija Poussa, Riitta KorpelaAbstract:AbstractIntroductionLow FODMAP diet is shown to alleviate symptoms of irritable bowel syndrome in many populations. Until today, no holistic FODMAP diet studies have been published among Finnish IBS patients.Materials and MethodsThis study was a 12-week non-controlled follow-up study of a previously published randomised cross-over trial on different Rye Bread products 1. In this follow-up study (n = 50) symptom values during Rye Bread periods, i.e. low-FODMAP and regular Rye periods, are used as baseline values.Participants were instructed to follow holistic low-FODMAP diet after they had first consumed regular and low-FODMAP Rye Bread for 4 weeks of each Bread. Symptoms were measured with a validated symptom severity scoring system (IBS-SSS. Quality of life (QOL) was monitored and fiber intake during the Rye Bread periods and low-FODMAP diet was calculated from 4-day food diaries.ResultsMean IBS-SSS was 211 (SD 84) during low-FODMAP Rye Bread and 218 (86) during regular Rye Bread. During low-FODMAP diet IBS-SSS was 178 (79) at week 1 and reduced further to 135 (80) by the end of week 12 (p < 0.001). IBS-SSS scores at week 1 and week 12 during low-FODMAP diet were lower compared to low-FODMAP Rye Bread and regular Rye Bread (p < 0.01 for all comparisons.Mean QOL was 68 during low-FODMAP Rye Bread, 67 during regular Rye Bread ; 68 at week 1 and 74 at week 12 during low-FODMAP diet. At week 1 no improvement was found in QOL vs. either Rye Bread period, but at week 12 the improvement was significant (p < 0.001 vs. both Rye Breads).Fiber intake was lower at the end of week 12 (median 19 g/d) than during either low-FODMAP Rye Bread (28 g/d) or regular Rye Bread period (31 g) (p < 0.001 vs. both Rye Breads).DiscussionLow-FODMAP diet reduced the symptoms of IBS and improved quality of life in Finnish IBS patients. However, due to non-controlled nature of this follow-up study, the results need to be interpreted with caution, and randomised studies are warranted also in Finland. Achieving recommended intake of fiber seems to be challenging for Finnish patients with IBS, and therefore the use high fiber food items and/or fiber supplements which are also low in FODMAP should be encouraged.
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Randomised clinical trial: effect of low-FODMAP Rye Bread versus regular Rye Bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation
BMC Nutrition, 2019Co-Authors: Reijo Laatikainen, Jonna Jalanka, Sanna-maria Hongisto, Markku Hillilä, Jari Koskenpato, Jussi Loponen, Riitta Korpela, Anne SalonenAbstract:A low intake of Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) is effective in the symptom control of irritable bowel syndrome (IBS) patients but may exert negative effects on the intestinal microbiota. The microbial effects of increasing regular or non-FODMAP fibre sources are largely unknown. Furthermore, it is not known if the baseline microbiota composition is associated with individual symptom control during the consumption of different Rye products in IBS patients. Our objective was to evaluate whether increased consumption of low-FODMAP Rye Bread or regular Rye Bread for 4 weeks would alter the intestinal microbiota composition of IBS patients following their habitual diet, and whether these changes associate to symptoms and/or the baseline microbiota. The study was conducted as a randomized double blind controlled cross-over study (n = 50). Microbiota was analysed by 16S rRNA gene sequencing and associated with gastrointestinal symptoms. Both microbial changes and their associations to symptoms were secondary outcomes. The consumption of the test Breads did not alter microbiota diversity. Compared to baseline, consumption of the low FODMAP Rye Bread decreased the abundance of Bacteroides, Flavonifractor, Holdemania, Parasutterella and Klebsiella and showed a trend towards increased bifidobacteria, whereas the regular Rye Bread decreased the abundance of Flavonifractor. When comparing between the two test Breads, Klebsiella was decreased after low-FODMAP Rye Bread intake. Patients whose symptoms decreased during the low-FODMAP Rye Bread displayed more Blautia and less Barnesiella at baseline. Consumption of low-FODMAP Rye Bread had modest, potentially beneficial effects on patients’ microbiota while increasing their intake of fibre substantially. The baseline microbiota composition was associated with the variable degrees of symptom relief experienced by the patients. Consumption of a low-FODMAP Rye Bread might be one way to increase dietary fibre intake and improve the mild dysbiosis often observed among patients with IBS. ClinicalTrials.gov: NCT02161120 . Retrospectively registered 11 June 2014.
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Randomised clinical trial: effect of low-FODMAP Rye Bread versus regular Rye Bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation
BMC Nutrition, 2019Co-Authors: Reijo Laatikainen, Jonna Jalanka, Sanna-maria Hongisto, Markku Hillilä, Jari Koskenpato, Jussi Loponen, Riitta Korpela, Anne SalonenAbstract:Background A low intake of Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) is effective in the symptom control of irritable bowel syndrome (IBS) patients but may exert negative effects on the intestinal microbiota. The microbial effects of increasing regular or non-FODMAP fibre sources are largely unknown. Furthermore, it is not known if the baseline microbiota composition is associated with individual symptom control during the consumption of different Rye products in IBS patients. Our objective was to evaluate whether increased consumption of low-FODMAP Rye Bread or regular Rye Bread for 4 weeks would alter the intestinal microbiota composition of IBS patients following their habitual diet, and whether these changes associate to symptoms and/or the baseline microbiota. Methods The study was conducted as a randomized double blind controlled cross-over study ( n = 50). Microbiota was analysed by 16S rRNA gene sequencing and associated with gastrointestinal symptoms. Both microbial changes and their associations to symptoms were secondary outcomes. Results The consumption of the test Breads did not alter microbiota diversity. Compared to baseline, consumption of the low FODMAP Rye Bread decreased the abundance of Bacteroides , Flavonifractor , Holdemania, Parasutterella and Klebsiella and showed a trend towards increased bifidobacteria, whereas the regular Rye Bread decreased the abundance of Flavonifractor. When comparing between the two test Breads, Klebsiella was decreased after low-FODMAP Rye Bread intake . Patients whose symptoms decreased during the low-FODMAP Rye Bread displayed more Blautia and less Barnesiella at baseline. Conclusions Consumption of low-FODMAP Rye Bread had modest, potentially beneficial effects on patients’ microbiota while increasing their intake of fibre substantially. The baseline microbiota composition was associated with the variable degrees of symptom relief experienced by the patients. Consumption of a low-FODMAP Rye Bread might be one way to increase dietary fibre intake and improve the mild dysbiosis often observed among patients with IBS. Trial registration ClinicalTrials.gov: NCT02161120 . Retrospectively registered 11 June 2014.
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randomised clinical trial low fodmap Rye Bread vs regular Rye Bread to relieve the symptoms of irritable bowel syndrome
Alimentary Pharmacology & Therapeutics, 2016Co-Authors: Reijo Laatikainen, Sanna-maria Hongisto, Markku Hillilä, Jari Koskenpato, Jussi Loponen, Tuija Poussa, Riitta KorpelaAbstract:SummaryBackground Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms. Aim To evaluate if Rye Bread low in FODMAPs would be better tolerated than regular Rye Bread in subjects with IBS. Methods The study was conducted as a randomised double blind controlled cross-over study (n = 87). Participants were supplied with both regular Rye Bread and low-FODMAP Rye Bread for 4 weeks. Symptoms were measured with a symptom severity scoring system (IBS-SSS) and visual analogue scale (VAS) assessments of individual symptoms. Quality of life was monitored. Colonic fermentation was measured by the breath hydrogen test and dietary intake by food diaries. Results Dietary fibre intake increased during both study periods compared to baseline. Many signs of IBS i.e. flatulence, abdominal pain, cramps and stomach rumbling were milder on the low-FODMAP Rye Bread (P-values: 0.04; 0.049; 0.01 and 0.001). The mean of VAS measurements was favourable towards LF Bread [−3 (95% CI): −6 to −1, P = 0.02] but no differences were detected in IBS-SSS or quality of life. The AUC of breath hydrogen values was significantly lower during the low-FODMAP Bread period (median 52.9 vs. 72.6; P = 0.01). Conclusions Low-FODMAP Rye Bread helps IBS patients to control their symptoms and reduces gastrointestinal gas accumulation. However, replacing regular Rye Bread by low-FODMAP Bread without concomitant broader dietary changes does not improve quality of life or IBS-SSS. Nonetheless, inclusion of low-FODMAP Rye Bread in diet might be one way that IBS patients could increase their fibre intake.
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Randomised clinical trial: low‐FODMAP Rye Bread vs. regular Rye Bread to relieve the symptoms of irritable bowel syndrome
Alimentary pharmacology & therapeutics, 2016Co-Authors: Reijo Laatikainen, Sanna-maria Hongisto, Markku Hillilä, Jari Koskenpato, Jussi Loponen, Tuija Poussa, Riitta KorpelaAbstract:SummaryBackground Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms. Aim To evaluate if Rye Bread low in FODMAPs would be better tolerated than regular Rye Bread in subjects with IBS. Methods The study was conducted as a randomised double blind controlled cross-over study (n = 87). Participants were supplied with both regular Rye Bread and low-FODMAP Rye Bread for 4 weeks. Symptoms were measured with a symptom severity scoring system (IBS-SSS) and visual analogue scale (VAS) assessments of individual symptoms. Quality of life was monitored. Colonic fermentation was measured by the breath hydrogen test and dietary intake by food diaries. Results Dietary fibre intake increased during both study periods compared to baseline. Many signs of IBS i.e. flatulence, abdominal pain, cramps and stomach rumbling were milder on the low-FODMAP Rye Bread (P-values: 0.04; 0.049; 0.01 and 0.001). The mean of VAS measurements was favourable towards LF Bread [−3 (95% CI): −6 to −1, P = 0.02] but no differences were detected in IBS-SSS or quality of life. The AUC of breath hydrogen values was significantly lower during the low-FODMAP Bread period (median 52.9 vs. 72.6; P = 0.01). Conclusions Low-FODMAP Rye Bread helps IBS patients to control their symptoms and reduces gastrointestinal gas accumulation. However, replacing regular Rye Bread by low-FODMAP Bread without concomitant broader dietary changes does not improve quality of life or IBS-SSS. Nonetheless, inclusion of low-FODMAP Rye Bread in diet might be one way that IBS patients could increase their fibre intake.
P V Nielsen - One of the best experts on this subject based on the ideXlab platform.
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Inhibition of fungal growth on wheat and Rye Bread by modified atmosphere packaging and active packaging using volatile mustard essential oil
Journal of Food Science, 2005Co-Authors: K.i. Suhr, P V NielsenAbstract:Wheat and Rye Bread artificially inoculated with molds were packed in modified atmospheres of 0%, 50%, 75%, or 100% CO2 balanced with N-2, and 3 levels of residual O-2, 1%, 0.03%, or
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inhibition of fungal growth on wheat and Rye Bread by modified atmosphere packaging and active packaging using volatile mustard essential oil
Journal of Food Science, 2005Co-Authors: K.i. Suhr, P V NielsenAbstract:Wheat and Rye Bread artificially inoculated with molds were packed in modified atmospheres of 0%, 50%, 75%, or 100% CO 2 balanced with N 2 , and 3 levels of residual O 2 , 1%, 0.03%, or <0.01%/O 2 -absorber, and stored for 30 to 35 d. Modified atmosphere packaging (MAP) was quantitatively more effective for Rye Bread because fewer mold species grew at elevated CO 2 . However, the major Rye Bread contaminant, Penicillium roqueforti, was the overall most CO 2 -resistant mold and only the use of O 2 -absorber could prevent growth of this species. On wheat Bread, the most CO 2 -tolerant mold was Penicillium commune, growing in 99% CO 2 (with high residual O 2 ), and Aspergillus flavus was the mold species that grew at lowest O 2 in 75% CO 2 treatment. The spoilage yeast/chalk mold Endomyces fibuliger was less affected by the different O 2 levels than the true filamentous molds, and none of the tested MAP treatments could prevent growth, but lag-phase was increased with O 2 -absorber on wheat Bread and decreased with 1% residual O 2 on Rye Bread. Experiments with volatile mustard oil showed that A. flavus and Eurotium repens were the most mustard oil-resistant species on wheat and Rye Bread, respectively. A combination strategy with MAP and mustard oil proved most optimal, and total inhibition was achieved with 2 μL mustard oil/Rye Bread slice and between 2 and 3 μL/wheat Bread. Results indicated that the nature and surface area of the product influences effectiveness of active packaging with mustard oil.
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antifungal activity of essential oils evaluated by two different application techniques against Rye Bread spoilage fungi
Journal of Applied Microbiology, 2003Co-Authors: K.i. Suhr, P V NielsenAbstract:Aims: To study how antifungal activity of natural essential oils depends on the assay method used. Methods and Results: Oils of bay, cinnamon leaf, clove, lemongrass, mustard, orange, sage, thyme and two rosemary oils were tested by two methods: (1) a Rye Bread-based agar medium was supplemented with 100 and 250 μl l−1 essential oil and (2) real Rye Bread was exposed to 136 and 272 μl l−1 volatile oil in air. Rye Bread spoilage fungi were used for testing. Method 1 proved thyme oil to be the overall best growth inhibitor, followed by clove and cinnamon. On the contrary, orange, sage and rosemary oils had very limited effects. Mustard and lemongrass were the most effective oils by the volatile method, and orange, sage and one rosemary showed some effects. Oil compositions were analysed by gas chromatography-mass spectrography. Conclusions: Antifungal effects of the essential oils depended on the application method. Larger phenolic compounds such as thymol and eugenol (thyme, cinnamon and clove) had best effect applied directly to medium, whereas smaller compounds such as allyl isothiocyanate and citral (mustard and lemongrass) were most efficient when added as volatiles. Significance and Impact of the Study: This study proves that the method used for screening essential oils as potential antimicrobials should correspond with the application sought.
Katri S. Juntunen - One of the best experts on this subject based on the ideXlab platform.
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Metabolomic Analysis of Plasma Metabolites That May Mediate Effects of Rye Bread on Satiety and Weight Maintenance in Postmenopausal Women
The Journal of nutrition, 2010Co-Authors: Maria Lankinen, Hannu Mykkänen, Kaisa Poutanen, Katri S. Juntunen, Helena Gylling, Ursula Schwab, Tuulikki Seppänen-laakso, Ismo Mattila, Matej OrešičAbstract:The evidence of the beneficial health effects of dietary fiber and whole grain consumption is strong, but the underlying mechanisms are not completely understood. Here, we investigate how the consumption of high-fiber Rye Bread (RB) or white-wheat Bread (WB) modifies the plasma metabolomic profiles in postmenopausal women. The study was a randomized crossover trial consisting of 8-wk intervention periods and an 8-wk washout period. The study included 39 postmenopausal women with elevated serum total cholesterol (5.0-8.5 mmol/L) and BMI 20-33 kg/m(2). During the intervention periods, the study Breads contributed to least 20% of total energy intake. Two analytical platforms for metabolomics were applied. Lipidomic analysis was performed using ultra performance liquid chromatography coupled to electrospray ionization MS and the other metabolites, including sterols, organic acids, and alcohols, were analyzed by 2-dimensional GC coupled to time-of-flight MS. Altogether, 540 metabolites were profiled. Ribitol (P < 0.001), ribonic acid (P < 0.001), and indoleacetic acid (P < 0.001) increased during the RB consumption period. Ribonic acid correlated positively with tryptophan (r = 0.40; P = 0.003), which is a precursor for the biosynthesis of hunger-depressing serotonin. There were no changes in plasma lipidomic profiles during the RB or WB intervention periods. The results suggest that 8-wk consumption of high-fiber Rye Bread increases metabolites that might mediate positive effects of Rye Bread on satiety and weight maintenance.
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High-fiber Rye Bread improves bowel function in postmenopausal women but does not cause other putatively positive changes in the metabolic activity of intestinal microbiota
Nutrition Research, 2007Co-Authors: Soile M. Gråsten, Herman Adlercreutz, Kaisa Poutanen, Katri S. Juntunen, Jaana Mättö, Otto Mykkänen, Hani El-nezami, Hannu MykkänenAbstract:We have reported previously that Rye Bread (RB) as a part of the conventional diet affects bowel function and the metabolic activity of the microbiota differently in men and women. Because a higher intake of fiber by men could explain the difference in response, in the present randomized crossover trial, we studied the effects of a RB with increased fiber content vs white wheat Bread (WB) in 39 postmenopausal women aged 59 ± 6 years (mean ± SD). The women consumed RB and WB for 8 weeks in random order. The composition of fecal microbiota; activities of bacterial β-glucosidase, β-glucuronidase, and urease; and concentration of short-chain fatty acids in feces, concentration of plasma enterolactone, fecal frequency, and consistency were determined. Mean intakes of dietary fiber were 47 ± 9 and 15 ± 4 g during the RB and WB periods, respectively. Rye Bread significantly increased fecal frequency and produced softer stools, and increased the concentration of plasma enterolactone and the activities of β-glucosidase and urease as compared with WB (P < .05). There were no differences in the composition of the fecal microbiota, the activity of β-glucuronidase, and the concentration of short-chain fatty acids in feces between the test Bread periods. This study shows that RB in comparison to WB improves bowel function and increases the concentration of plasma enterolactone in postmenopausal women, thus improving bowel health. However, lack of other putatively positive changes observed previously in men consuming RB indicates possible sex differences in the response of colonic microbiota to dietary fiber.
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whole grain Rye Bread consumption by women correlates with plasma alkylresorcinols and increases their concentration compared with low fiber wheat Bread
Journal of Nutrition, 2005Co-Authors: Annamaria Linko, Hannu Mykkänen, Katri S. Juntunen, Herman AdlercreutzAbstract:: Whole-grain Rye and wheat products are rich in lignans, the precursors of enterolactone (ENL) and alkylresorcinols (ARs), which are phenolic lipids. In this crossover trial, we examined the effect of whole-grain Rye Bread compared with low-fiber wheat Bread on plasma AR levels. Women (n = 39) aged 59 +/- 0.94 y (mean +/- SEM) were advised to consume Rye (214 +/- 7.1 g/d) or wheat (178 +/- 6.5 g/d) Bread (20% of total daily energy intake) in random order for 8 wk. The test periods were separated by an 8-wk washout period. ARs with different homologues and ENL were measured in plasma collected at the beginning (habitual diet) and end of the test Bread periods. AR concentrations were higher (P < 0.001) after the Rye Bread (352 +/- 24.7 nmol/L) and habitual diet (97.7 +/- 12.1 and 88.3 +/- 8.7 nmol/L) periods than after the wheat Bread period (36.6 +/- 4.2 nmol/L). Plasma AR concentrations were correlated with intake of Rye Bread (r = 0.34, P = 0.037), and with insoluble fiber from the whole diet during the Rye (r = 0.39, P = 0.013) and wheat (r = 0.32, P = 0.047) Bread periods. The plasma AR 17:0/21:0 ratio differed after the Rye (0.84 +/- 0.04) and wheat (0.53 +/- 0.08) Bread diet periods (P < 0.001). These data strongly suggest that plasma ARs could be used as specific biomarkers for whole-grain Rye intake, and their homologue pattern could be used as an indicator of the Bread type consumed.
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structural differences between Rye and wheat Breads but not total fiber content may explain the lower postprandial insulin response to Rye Bread
The American Journal of Clinical Nutrition, 2003Co-Authors: Katri S. Juntunen, Kaisa Poutanen, David E. Laaksonen, Leo Niskanen, Kirsi-helena Liukkonen, Karin Autio, Jens J Holst, Kari E Savolainen, Hannu MykkänenAbstract:Background: Rye Bread has a beneficial effect on the postprandial insulin response in healthy subjects. The role of Rye fiber in insulin and glucose metabolism is not known. Objective: The aim of the study was to determine the effect of the content of Rye fiber in Rye Breads on postprandial insulin and glucose responses. Design: Nineteen healthy postmenopausal women aged 61 1y , with a body mass index (in kg/m 2 ) of 26.0 0.6, and with normal glucose tolerance participated in the study. The test products were refined wheat Bread (control), endosperm Rye Bread, traditional Rye Bread, and high-fiber Rye Bread; each Bread provided 50 g available carbohydrate and was served with breakfast. Plasma glucose, insulin, glucose-dependent insulinotropic polypeptide, glucagon-like peptide 1, and serum C-peptide were measured in fasting and 8 postprandial blood samples. In vitro starch hydrolysis and the microscopic structure of the Breads were also determined. Results: Postprandial insulin, glucose-dependent insulinotropic polypeptide, and C-peptide responses to the Rye Breads were significantly lower than the response to the control; no significant differences in insulin and C-peptide responses to the Rye Breads were found. Glucose and glucagon-like peptide 1 responses to the Rye Breads were not significantly different from those to the control, except at 150 and 180 min. In vitro starch hydrolysis was slower in all Rye Breads than in the control, and the structure of continuous matrix and starch granules differed between the Rye and control Breads. Conclusion: Total fiber content does not explain the lower postprandial insulin response to Rye Bread than to wheat Bread, but structural differences between Rye and wheat Breads might. Am J Clin Nutr 2003;78:957–64.
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High-fiber Rye Bread and insulin secretion and sensitivity in healthy postmenopausal women
The American journal of clinical nutrition, 2003Co-Authors: Katri S. Juntunen, Kaisa Poutanen, David E. Laaksonen, Leo Niskanen, Hannu MykkänenAbstract:Background: Fiber and whole-cereal intakes may protect against hyperinsulinemia and the risk of type 2 diabetes. Objective: The aim was to study whether the long-term use of high-fiber Rye Bread and white-wheat Bread modifies glucose and insulin metabolism in healthy postmenopausal women. Design: The study was a randomized crossover trial consisting of 8-wk test and 8-wk washout periods. The subjects were 20 postmenopausal women [x ± SD age: 59 ± 6.0 y; body mass index (in kg/m 2 ): 27.5 ± 2.9; baseline fasting serum cholesterol: 6.5 ± 0.8 mmol/L], of whom 3 had impaired glucose tolerance as determined by a 2-h oral-glucose-tolerance test. The test Breads were high-fiber Rye and white-wheat Breads, planned to make up ≥ 20% of energy. Fasting blood samples were collected for the measurement of plasma glucose and insulin at the beginning and at the end of both Bread periods. The frequently sampled intravenous-glucose-tolerance test was performed at the run-in and at the end of both Bread periods. The acute insulin response, insulin sensitivity, and glucose effectiveness were calculated. Results: The Rye Bread made up 23.4 ± 4.3% and wheat Bread 26.7 ± 8.2% of total energy intake. Compared with that during the run-in period, the acute insulin response increased significantly more during the Rye Bread period (9.9 ± 24.2%) than during the wheat Bread period (2.8 ± 36.3%; P = 0.047). Other measured variables did not change significantly during the study. Conclusions: Modification of carbohydrate intake by high-fiber Rye Bread did not alter insulin sensitivity in postmenopausal, hypercholesterolemic women. High-fiber Rye Bread appears to enhance insulin secretion, possibly indicating improvement of b cell function. Am J Clin Nutr 2003;77:385‐91.