Increased Plasma Brain-Derived Neurotrophic Factor 10.5 h after Intake of Whole Grain Rye-Based Products in Healthy Subjects.

Jonna Sandberg,Inger Björck,Anne Nilsson

doi:10.3390/nu10081097

Abstract

It has previously been shown in short-term interventions that kernel-based whole grain (WG) rye products have beneficial effects on test markers related to obesity and type 2 diabetes (T2D). T2D increases the risk of several severe health issues, including declined cognitive functions. The protein brain-derived neurotrophic factor (BDNF) is suggested to be a potential biomarker for neuronal integrity. The aim of this study was to investigate the effect on plasma BDNF concentrations, 10.5 h after the intake of WG rye. Healthy young adults were provided late evening meals consisting of WG rye kernel-based bread (RKB) or a white wheat flour-based bread (reference product (WWB)), in a randomized cross-over design. The BDNF concentrations were investigated at fasting in the morning 10.5 h after single evening meals with RKB and WWB, and also after three consecutive evening meals with RKB and WWB, respectively. No difference was observed in the BDNF concentrations depending on the priming setting (p > 0.05). The RKB evening meals increased the BDNF concentrations by 27% at fasting (p = 0.001), compared to WWB. The increase of BDNF after the RKB indicate that, in addition to anti-diabetic properties, the dietary fiber in WG rye may support neuronal integrity.

Highlights

The prevalence of type 2 diabetes (T2D) is alarmingly high and is continuously increasing worldwide [1]
The study was a randomized crossover study, including healthy young adults that were provided evening meals consisting of rye kernel-based bread (RKB) or white wheat flour-based bread (WWB), respectively
The results showed a main effect of the test product on the brain-derived neurotrophic factor (BDNF) concentrations at fasting (p = 0.001), revealing significantly increased BDNF concentrations by 27% at fasting 10.5 h after the intake of the RKB compared to the intake of WWB (Figure 1 and Table 2)

Summary

Introduction

The prevalence of type 2 diabetes (T2D) is alarmingly high and is continuously increasing worldwide [1]. T2D is connected to several negative health consequences (e.g., cardiovascular disease [2]). T2D has been acknowledged as a risk factor for cognitive impairment and dementia, including Alzheimer’s disease [3]. The prevention of T2D is of major importance, and in this respect, dietary fiber (DF) is widely recommended in a healthy diet aiming at reducing the risk of. The increased intake of foods rich in DF has been associated with beneficial effects on cognitive functions (e.g., on memory functions [5]). The effects of DF intake on cognitive functions have not been widely studied

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