The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor

Iversen, Kurt; Jönsson, Karin; Landberg, Rikard

doi:10.3389/fnut.2022.868938

Cited by 3 publications

(2 citation statements)

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“…Overall, rye is a healthful grain with high dietary fiber content and numerous health‐promoting compounds such as antioxidants. Recent reviews have highlighted studies of the human health benefits of consuming rye (e.g., Iversen et al., 2022; K. Jonsson et al., 2018; Tiozon et al., 2022).…”

Section: Nutritional and Quality Components Of Ryementioning

confidence: 99%

Breeding cereal rye (Secale cereale) for quality traits

et al. 2023

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Cereal rye (Secale cereale) is a multi‐purpose crop, harvested for grain (for food, feed, and other products) as well as used as a forage or cover crop. The functionality of rye across these spheres is due to its abiotic and biotic stress tolerance and unique phytochemical composition. In this review, we focus on the current state and prospects of breeding rye for quality traits, where we define quality traits as grain, feed, or forage quality. Rye grain for human consumption has numerous healthful compounds, notably high dietary fiber content in grain and unique flavors that contribute to the signature properties of rye baked products and distilled spirits. As a forage, rye is useful in marginal environments and has high quality, including high crude protein, and is thus valuable for livestock production. While yield remains a major focus of breeding efforts, due to recent improvements in rye genomic and phenotypic resources, there are now opportunities for increased attention on breeding high‐quality ryes for multiple end uses. Through genetic improvement of quality traits, cereal rye has the potential to expand and serve multiple markets as a climate‐resilient crop.

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Section: Nutritional and Quality Components Of Ryementioning

confidence: 99%

Breeding cereal rye (Secale cereale) for quality traits

et al. 2023

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“…Rye intake has consistently been associated with beneficial effects on insulin metabolism, satiety, weight management, inflammation, and blood lipids (Jonsson et al 2018). Interestingly, rye bread has been shown to induce lower insulin response compared with other WG products, without affecting the glucose response (so-called 'rye factor') (Iversen et al 2022b). Oats have proven health effects on blood glucose regulation, blood cholesterol levels, and satiety, effects mainly connected to properties of BG (Paudel et al 2021).…”

Section: Oats and Ryementioning

confidence: 99%

Whole grain and the gut-brain axis : The role of microbiota composition, dietary fiber, and metabolites

Pirkola

2023

Acta Universitatis Agriculturae Sueciae

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Whole grain (WG) is rich in dietary fiber, other nutrients, and phytochemicals, and has potential effects on the brain through the gut-brain axis and non-microbiotarelated routes. This thesis explored the interplay between gut microbiota, dietary fiber, and microbiota-derived metabolites during in vitro fermentation of WG oat bread, WG rye bread, and refined bread. The effects of WG rye bread on the gutbrain axis were studied in a three-week dietary intervention study. Differences in short-chain fatty acid (SCFA) production and dietary fiber degradation were observed between two donors with different fecal microbiota composition and between different breads during the 24-h in vitro fermentation experiments. High levels of butyrate were observed especially in fermentation samples with rye substrate in one donor, where a high relative abundance of Subdoligranulum genus was also observed. The metabolite profile of fermentation samples with WG rye differed from that of fermentation samples with WG oats and refined bread. Metabolites showing significant changes included several suggested microbiota-derived metabolites. The three-week intervention with high intake of WG rye bread did not reveal any significant effects on fecal microbiota, SCFA levels, blood markers related to the gut-brain axis, intestinal permeability, stress responses, cognitive performance, or perceived long-term stress and well-being in healthy subjects. However, the abundance of two butyrate-producing taxa, Anaerobutyricum hallii and Eubacterium ventriosum group increased within the group consuming WG rye bread. Altogether, these results indicate that WG rye may have butyrate-promoting effects depending on gut microbiota composition, but effects on the gut-brain axis were not observed.

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