title: Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms.
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.
authors.forename: Jenni
authors.initials: J
authors.lastname: Lappi
authors.forename: Hannu
authors.initials: H
authors.lastname: Mykkänen
authors.forename: Knud Erik
authors.initials: KE
authors.lastname: Bach Knudsen
authors.forename: Pirkka
authors.initials: P
authors.lastname: Kirjavainen
authors.forename: Kati
authors.initials: K
authors.lastname: Katina
authors.forename: Jussi
authors.initials: J
authors.lastname: Pihlajamäki
authors.forename: Kaisa
authors.initials: K
authors.lastname: Poutanen
authors.affiliation: Institute of Public Health and Clinical Nutrition, University of Eastern Finland, PO Box 1627, FIN-70211 Kuopio, Finland. marjukka.kolehmainen@uef.fi.
authors.forename: Marjukka
authors.initials: M
authors.lastname: Kolehmainen
mesh_terms: D000328:Adult; D000368:Aged; D019540:Area Under Curve; D001786:Blood Glucose / Q000378:metabolism*; D015992:Body Mass Index; D001835:Body Weight; D001939:Bread; D002784:Cholesterol / Q000097:blood; D018592:Cross-Over Studies; D004032:Diet; D004043:Dietary Fiber; D002149:Energy Intake; D005215:Fasting; D005260:Female; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D062407:Meals; D008875:Middle Aged; D010349:Patient Compliance; D019518:Postprandial Period / Q000502:physiology*; D012434:Secale; D014280:Triglycerides / Q000097:blood; D014908:Triticum
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D007328:Insulin; D014280:Triglycerides; D002784:Cholesterol