Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

Jenni Lappi, Hannu Mykkänen, Knud Erik Bach Knudsen, Pirkka Kirjavainen, Kati Katina, Jussi Pihlajamäki, Kaisa Poutanen, Marjukka Kolehmainen, Jenni Lappi, Hannu Mykkänen, Knud Erik Bach Knudsen, Pirkka Kirjavainen, Kati Katina, Jussi Pihlajamäki, Kaisa Poutanen, 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.

Figures

Figure 1
Figure 1
Flow diagram.
Figure 2
Figure 2
Study design. Test meal included a standardized portion of white wheat bread, margarine, cheese, cucumber, and juice. BRB + WW, white wheat bread enriched with bioprocessed rye bran; WGR, wholegrain rye bread; WW, white wheat bread.
Figure 3
Figure 3
Fasting and postprandial A) glucose and B) insulin responses to the meal test following the four-week periods with consumption of the different test breads (mean ± SEM, n = 21). *p < 0.05 between the WGR and WW periods (Wilcoxon signed rank test). ▲, BRB + WW, white wheat bread enriched with bioprocessed rye bran; ●, WGR, wholegrain rye bread; ▀, WW, white wheat bread.
Figure 4
Figure 4
Fasting and postprandial A) propionate and B) butyrate concentrations in response to the meal test following the four-week periods with consumption of the different test breads (mean ± SEM, n = 21). ▀, after WW period; ▲, after BRB + WW period; ●, after WGR period. *p < 0.05, **p < 0.01 between the WGR and WW periods, #p < 0.05 between the BRB + WW and WW periods (General linear model for repeated measures adjusted for multiple comparisons). BRB + WW, white wheat bread enriched with bioprocessed rye bran; WGR, wholegrain rye bread; WW, white wheat bread.

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