Metabolic changes in response to varying whole-grain wheat and rye intake
Artikel i vetenskaplig tidskrift, 2024

Epidemiological studies have shown associations between whole-grain intake and lowered disease risk. A sufficient level of whole-grain intake to reach the health benefits has not been established, and there is limited knowledge about the impact of whole-grain intake on metabolite levels. In this clinical intervention study, we aimed to identify plasma and urine metabolites associated with two different intake levels of whole-grain wheat and rye and to correlate them with clinical plasma biomarkers. Healthy volunteers (N = 68) were divided into two groups receiving either whole-grain wheat or whole-grain rye in two four-week interventions with 48 and 96 g/d of whole grains consumed. The metabolomics of the plasma samples was performed with UPLC–QTOF-MS. Plasma alkylresorcinols were quantified with GC-MS and plasma and urinary mammalian lignans with HPLC-ECD. The high-dose intervention impacted the metabolite profile, including microbial metabolites, more in the rye-enriched diet compared with wheat. Among the increased metabolites were alkylresorcinol glucuronides, sinapyl alcohol, and pipecolic acid betaine, while the decreased metabolites included acylcarnitines and ether lipids. Plasma alkylresorcinols, urinary enterolactone, and total mammalian lignans reflected the study diets in a dose-dependent manner. Several key metabolites linked with whole-grain consumption and gut microbial metabolism increased in a linear manner between the two interventions. The results reveal that an increase in whole-grain intake, particularly rye, is strongly reflected in the metabolite profile, is correlated with clinical variables, and suggests that a diet rich in whole grains promotes the growth and/or metabolism of microbes producing potentially beneficial microbial metabolites.

Författare

Ville Mikael Koistinen

Itä-Suomen Yliopisto

Turun Yliopisto

Sumanto Haldar

Yong Loo Lin School of Medicine

Marjo Tuomainen

Itä-Suomen Yliopisto

Marko Lehtonen

Itä-Suomen Yliopisto

Anton Klåvus

Itä-Suomen Yliopisto

John Draper

Aberystwyth University

Amanda Lloyd

Aberystwyth University

Manfred Beckmann

Aberystwyth University

Wendy Bal

Newcastle University

Alastair B. Ross

AgResearch

Kirsten Brandt

Newcastle University

Lee Fawcett

Newcastle University

C. J. Seal

Newcastle University

Kati Hanhineva

Turun Yliopisto

Chalmers, Life sciences, Livsmedelsvetenskap

Itä-Suomen Yliopisto

npj Science of Food

23968370 (eISSN)

Vol. 8 1 8

Ämneskategorier

Livsmedelsvetenskap

Näringslära

DOI

10.1038/s41538-024-00247-0

Mer information

Senast uppdaterat

2024-02-16