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The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates.
Hanhineva, Kati; Keski-Rahkonen, Pekka; Lappi, Jenni; Katina, Kati; Pekkinen, Jenna; Savolainen, Otto; Timonen, Oskari; Paananen, Jussi; Mykkänen, Hannu; Poutanen, Kaisa.
Afiliación
  • Hanhineva K; Institute of Public Health and Clinical Nutrition and kati.hanhineva@uef.fi.
  • Keski-Rahkonen P; Institute of Public Health and Clinical Nutrition and.
  • Lappi J; Institute of Public Health and Clinical Nutrition and.
  • Katina K; VTT Technical Research Centre of Finland, VTT, Espoo, Finland; and Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
  • Pekkinen J; Institute of Public Health and Clinical Nutrition and.
  • Savolainen O; Institute of Public Health and Clinical Nutrition and.
  • Timonen O; Bioinformatics Center, University of Eastern Finland, Kuopio, Finland;
  • Paananen J; Bioinformatics Center, University of Eastern Finland, Kuopio, Finland;
  • Mykkänen H; Institute of Public Health and Clinical Nutrition and.
  • Poutanen K; Institute of Public Health and Clinical Nutrition and VTT Technical Research Centre of Finland, VTT, Espoo, Finland; and.
J Nutr ; 144(7): 1016-22, 2014 Jul.
Article en En | MEDLINE | ID: mdl-24812068
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 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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Secale / Semillas / Pan / Fibras de la Dieta / Benzoxazinas / Harina / Acetanilidas Límite: Aged / Female / Humans / Male / Middle aged País/Región como asunto: Europa Idioma: En Revista: J Nutr Año: 2014 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Secale / Semillas / Pan / Fibras de la Dieta / Benzoxazinas / Harina / Acetanilidas Límite: Aged / Female / Humans / Male / Middle aged País/Región como asunto: Europa Idioma: En Revista: J Nutr Año: 2014 Tipo del documento: Article Pais de publicación: Estados Unidos