Financiado en parte por Lantmännens Forskningsstiftelse, Lantmännen research foundation
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 L, Brunius C, Lindelöf M, Shameh SA, Wu H, Lee I, Landberg R, Moazzami AA
Molecular nutrition & food research · 16 citas
Etiquetas de revisión
Alimentación controladaFinanciado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiado por la industria
- Empresa
- Lantmännens Forskningsstiftelse
- Sin clasificar
- BarleyFunFood project
- Empresa
- Lantmännen research foundation
Según 3 financiadores declarados.
Publicación
- Publicado
- 2016-12-30 · Mol Nutr Food Res · vol. 61 · número 7
- Editorial
- Wiley
- Citado
- 29 citas · más que el 81% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 67 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Metabolomics and Mass Spectrometry Studies · Muscle metabolism and nutrition
- Palabras clave
- Postprandial, Appetite, Food science, Metabolome, Meal, Metabolomics, Chemistry, Biology, Insulin, Endocrinology, Chromatography
- MeSH
- humans, triticum, glucagon, insulin, blood glucose, magnetic resonance spectroscopy, appetite, postprandial period, adult, middle aged, female, male, glucagon-like peptide 1, metabolomics, secale, whole grains
8 autores
- Lin Shan Shi🇸🇪 · autor de correspondenciaSwedish University of Agricultural Sciences; Chalmers University of Technology
- Carl F. Brunius🇸🇪Swedish University of Agricultural Sciences; Chalmers University of Technology
- Magnus Lindelöf🇸🇪Swedish University of Agricultural Sciences
- Souad Abou Shameh🇸🇪Swedish University of Agricultural Sciences
- Huaxing Wu🇸🇪Swedish University of Agricultural Sciences; Chalmers University of Technology
- Isabella Lee🇸🇪Swedish University of Agricultural Sciences
- Rikard Landberg🇸🇪Karolinska Institutet; Swedish University of Agricultural Sciences; Chalmers University of Technology
- Ali Ata Moazzami🇸🇪Swedish University of Agricultural Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Scope
We 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 results
Twenty-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.
Conclusions
Differences 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.
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