Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

Lærke, Helle Nygaard; Pedersen, Christian Fischer; Mortensen, Marianne Asp; Theil, Peter Kappel; Larsen, Torben; Knudsen, Knud Erik Bach

doi:10.1002/jsfa.3229

Cited by 35 publications

(57 citation statements)

References 53 publications

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“…The experimental diets consisted of high-fiber buns either made of rye or wheat flour. The rye buns contained whole-kernel flour and rye bran, while the wheat buns contained wheat flour with added purified wheat fiber high in cellulose (Vitacel WF 600) in order to obtain same dietary fiber level [11] (Table 2). The wheat buns were produced at Cerealia Unibake, Denmark.…”

Section: Dietsmentioning

confidence: 99%

“…The food factor responsible for the preventive effects of wholegrain and fiber-rich cereal fractions and the underlying mechanisms associated with the grain-induced cholesterol reduction are still far from fully understood. The ability of the fiber complex to increase gut viscosity and thereby delay and/or reduce absorption and reabsorption of nutrients and bile acids, as well as specific effects of fermentation products and bioactive components on regulation of cholesterol metabolism in the liver have previously been suggested as discussed by Laerke et al [11].…”

Section: Introductionmentioning

confidence: 95%

“…Regarding the prevention of CVD, focus has been devoted to cereals with high contents of b-glucans (oats and barley), for which hypocholesterolemic effects have been demonstrated [8,9]. Nevertheless, positive effects of rye breads, which are rich in dietary fibers [10], have also been demonstrated [11,12]. The food factor responsible for the preventive effects of wholegrain and fiber-rich cereal fractions and the underlying mechanisms associated with the grain-induced cholesterol reduction are still far from fully understood.…”

Section: Introductionmentioning

confidence: 97%

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NMR‐based metabonomics reveals that plasma betaine increases upon intake of high‐fiber rye buns in hypercholesterolemic pigs

Bertram¹,

Malmendal

Nielsen

et al. 2009

Molecular Nutrition Food Res

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This study presents an NMR-based metabonomic approach to explore the overall endogenous biochemical effects of a rye versus wheat-based fiber-rich diet in hypercholesterolemic pigs. The pigs were fed high-fat, high-cholesterol rye- (n = 9) or wheat- (n = 8) based buns with similar levels of dietary fiber for 9-10 wk. Fasting plasma samples were collected 2 days before and after 8 and 12 days on the experimental diets, while postprandial samples taken after 58-67 days, and( 1)H NMR spectra were acquired on these. Principal component analysis on the obtained NMR spectra demonstrated clear effects of diet on the plasma metabolite profile, and partial least squares regression discriminant analysis on the spectra revealed that the intensity of the spectral region at 3.29 ppm dominated the differentiation between the two diets, as the rye diet was associated with higher spectral intensity in this region. The 3.29 ppm signal is ascribed to N(CH(3))(3) protons in betaine, which may be an important contributor to the health promoting effects of rye.

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Section: Dietsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 97%

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NMR‐based metabonomics reveals that plasma betaine increases upon intake of high‐fiber rye buns in hypercholesterolemic pigs

Bertram¹,

Malmendal

Nielsen

et al. 2009

Molecular Nutrition Food Res

Self Cite

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“…However, only a few studies have used pigs to assess the impact of WG consumption on cardiovascular health so more work in this area is needed before firm conclusions about their value. For example, feeding 2-3 kg bread buns daily for up to 10 weeks containing either whole rye and rye bran improved lipid profiles and insulinaemic responses in hypercholesteraemic pigs compared with a control bread made with refined wheat flour and cellulose to match the total fibre content (59) . While animal models may not always be representative of the human system, their use may allow better insight into how grain-based foods could affect health outcomes.…”

Section: Mechanistic Studies On Whole Grainsmentioning

confidence: 99%

Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

2015

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Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre. Processing (milling) of grains to produce refined grain products removes key nutrients and phytochemicals from the flour and although in some countries nutrients may be replaced with mandatory fortification, overall this refinement reduces their potential nutritional quality. There is increasing evidence from both observational and intervention studies that increased intake of less-refined, whole-grain (WG) foods has positive health benefits. The highest WG consumers are consistently shown to have lower risk of developing CVD, type 2 diabetes and some cancers. WG consumers may also have better digestive health and are likely to have lower BMI and gain less weight over time. The bulk of the evidence for the benefits of WG comes from observational studies, but evidence of benefit in intervention studies and potential mechanisms of action is increasing. Overall this evidence supports the promotion of WG foods over refined grain foods in the diet, but this would require adoption of standard definitions of 'whole grain' and 'whole-grain foods' which will enable innovation by food manufacturers, provide clarity for the consumer and encourage the implementation of food-based dietary recommendations and public health strategies.

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“…The study of rye bread quality is relevant since rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level [5].…”

Section: Introductionmentioning

confidence: 99%

Influence of edible coatings on rye and rye-wheat bread quality

Shulga¹,

Chorna²,

Shulga³

2017

UJFS

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Keywords:Bread Coating Packaging Shelf-life Oksana Shulga E-mail: shulgaos@ukr.net DOI:10. 24263/2310-1008-2017-5-1-11 Introduction. The influence of edible coating on the quality of rye and rye and wheat bread in order to preserve the products of freshness and improve the nutritional value were studied.Materials and methods. Samples of bread coating are made of potato starch, gelatin, flaxseed oil and water. The emulsion was applied to the bread by glazing. The control sample of the products was stored in a stretch film (rye bread) and in a package of synthetic polymer materials. The study of changing the characteristics of bread was made during the period of more than 24 hours. Organoleptic properties, the number of crumbs, water absorbing by сrumb, and the structural and mechanical characteristics of the bread crumb were determined.Results and discussion. The coating does not affect the shape of the products, allows to level the surface and makes it shiny, gives the colors a yellowish tint, does not affect the taste, because the coating itself has a neutral taste, it is easy to chew, the smell remains unchanged. The edible coating is an effective packaging material since the moisture of the products decreases slowly and at the same level with synthetic packing materials. The moisture preservation of products in the edible coating can be attributed to the vapor permeability of the coating, which is 4.77 mg/(m•h•kPa). The thickness of the coating is 0.540±0.005 mm. The thickness of the bread bags is 0.030 mm. The ability to absorb water by the bread crumb stored in synthetic material is slightly higher. The bread in the edible coating has crumbles as well as the bread stored in synthetic packaging. Freshness of products in edible coating for 48 hours of storage is higher by 3 % compared to products in synthetic packaging, at the end of storage (72 hours) -is greater by 2 % in the product in synthetic packaging. The moisture content of coating is 72 %, after drying and forming the coating on the bread surface, the moisture content of the coating is 5 %.Conclusions. Edible coating is a complete environmental replacement of synthetic packaging for rye and rye-wheat bread.

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Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

Cited by 35 publications

References 53 publications

NMR‐based metabonomics reveals that plasma betaine increases upon intake of high‐fiber rye buns in hypercholesterolemic pigs

NMR‐based metabonomics reveals that plasma betaine increases upon intake of high‐fiber rye buns in hypercholesterolemic pigs

Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

Influence of edible coatings on rye and rye-wheat bread quality

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