Abstract
BackgroundRye 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).MethodsTwenty-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.ResultsGlucose 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.ConclusionsBeneficial 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.
Highlights
IntroductionWe tested whether white wheat bread enriched with bioprocessed rye bran (BRB + White wheat bread (WW)) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs)
The intake of energy and percentage of energy from fat did not change during the intervention, whereas the percentage of energy from protein was slightly higher during the bran bioprocessed with enzymes and yeast (BRB) + White wheat bread (WW) period as compared to the other periods (p < 0.05) (Table 1)
The results suggest that the firstphase insulin secretion is improved after consuming rye breads and less insulin is needed in the later postprandial phase to control glucose concentration
Summary
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). Plasma butyrate and/or propionate concentrations were found to be increased after the standardized test breakfast when the preceding evening meal contained barley when compared with the evening meal with white wheat bread [8,10,12] These data suggest that butyrate and propionate that are produced by intestinal fermentation of grain fibre after a meal with whole grain cereals are associated with improvement of the later postprandial glucose metabolism. Regular consumption of high-fibre rye bread could affect postprandial glucose metabolism via production of short chain fatty acids (SCFAs) after a meal test, but to date, there are no studies to support this
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