Similar metabolic responses in pigs and humans to breads with different contents and compositions of dietary fibers: a metabolomics study

Nielsen, Kirstine Lykke; Hartvigsen, M L; Hedemann, Mette Skou; Lærke, Helle Nygaard; Hermansen, Kjeld; Knudsen, Knud Erik Bach

doi:10.3945/ajcn.113.074724

Cited by 74 publications

(63 citation statements)

References 34 publications

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“…Nielsen et al (58) compared that the metabolomic responses to test meals containing different types of bread were similar in pigs and human subjects and concluded that pigs were a suitable model for human metabolic studies in food research. 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.…”

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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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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“…Recently, changes in metabolomic profiles due to dietary intervention with different types of bread were evaluated in some studies, providing a list of potential biomarkers of dietary intake (Beckmann et al 2013;Bondia-Pons et al 2013;Bondia-Pons et al 2011;Lankinen et al 2011;Moazzami et al 2012;Nielsen et al 2014). Due to the intervention character of these studies, they were performed on a relatively small number of subjects and under specifically controlled dietary conditions.…”

Section: Introductionmentioning

confidence: 99%

Nutrimetabolomics fingerprinting to identify biomarkers of bread exposure in a free-living population from the PREDIMED study cohort

et al. 2014

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Bread is one of the most widely consumed foods. Its impact on human health is currently of special interest for researchers. We aimed to identify biomarkers of bread consumption by applying a nutrimetabolomic approach to a free-living population. An untargeted HPLC-q-TOF-MS and multivariate analysis was applied to human urine from 155 subjects stratified by habitual bread consumption in three groups: non-consumers of bread (NCB, n=56), white-bread consumers (WHB, n=48) and whole-grain bread consumers (WGB, n=51). The most differential metabolites (VIP ≥1.5) included compounds originating from cereal plant phytochemicals such as benzoxazinoids and alkylresorcinol metabolites, and compounds produced by gut microbiota (such as enterolactones, hydroxybenzoic and dihydroferulic acid metabolites). Pyrraline, riboflavin, 3-indolecarboxylic acid glucuronide, 2,8-dihydroxyquinoline glucuronide and N-α-acetylcitrulline were also tentatively identified. In order to combine multiple metabolites 2 in a model to predict bread consumption, a stepwise logistic regression analysis was used.Receiver operating curves were constructed to evaluate the global performance of individual metabolites and their combination. The area under the curve values [AUC (95% CI)] of combined models ranged from 77.8% (69.1%-86.4%) to 93.7% (89.4%-98.1%), whereas the AUC for the metabolites included in the models had weak values when they were evaluated individually: from 58.1 % (46.6-69.7 %) to 78.4% (69.8%-87.1%). Our study showed that a daily bread intake significantly impacted on the urinary metabolome, despite being examined under uncontrolled free-living conditions. We further concluded that a combination of several biomarkers of exposure is better than a single biomarker for the predictive ability of discriminative analysis.

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“…Pigs and human subjects had similar relative metabolic changes for twenty-one out of twenty-six metabolites that were predictive of the different diet interventions in both species, indicating that pig models give a good reflection of human metabolism of cereals. Among the compounds that were different between the refined and whole-grain rye diets for both pigs and human subjects in this study were phosphatidylcholines 38 : 4 and 36 : 4, and lysophosphocholine 18 : 1, which were all elevated on the rye kernel diet compared with the refined wheat bread diet (17) . These initial studies had focused on a high-fibre rye bread diet, based on whole-grain rye and rye bran, compared with a fibre (wheat cellulose) matched refined wheat diet.…”

Section: Metabolomic Insights Into Whole-grain Health Benefitsmentioning

confidence: 98%

“…In the presence of adequate supplies of betaine, less choline is used for the remethylation of homocysteine, allowing choline to be used for the production of phospholipids that make up a large proportion of cell membranes (31) . Postprandial plasma phospholipid concentrations of two phosphatidylcholines increased in both pigs in human subjects (17) , and although betaine was not measured, a post-prandial rise in betaine following eating whole grains has been measured in human subjects (26) . Whole-grain intake was associated with lower fasting plasma phosphatidylcholine concentrations in the European Prospective Investigation into Cancer and Nutrition cohort (32) , although postprandial and fasting samples reflect very different metabolic states.…”

Section: Betaine and Phospholipidsmentioning

confidence: 99%

“…In the present study, the mammalian lignan enterolactone was detected and highly elevated on the rye diet, a finding backed up by previous studies on similar pig models (16) . In a study designed to compare metabolic responses between pigs and human subjects, both species were fed either wholegrain rye or refined wheat, and post-prandial plasma metabolic profile responses were compared (17) . Pigs and human subjects had similar relative metabolic changes for twenty-one out of twenty-six metabolites that were predictive of the different diet interventions in both species, indicating that pig models give a good reflection of human metabolism of cereals.…”

Section: Metabolomic Insights Into Whole-grain Health Benefitsmentioning

confidence: 99%

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Whole grains beyond fibre: what can metabolomics tell us about mechanisms?

Ross

2014

Proc. Nutr. Soc.

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Dietary fibre alone does not fully explain the frequent association between greater intake of whole grains and reduced risk of disease in observational studies, and other phytochemicals or food structure may also play an important role. For all the observational evidence for the benefits of a whole-grain-rich diet, we have only limited knowledge of the mechanisms behind this reduction in disease risk, aside from the action of specific cereal fibres on reduction of blood cholesterol and the post-prandial glucose peak. Nutritional metabolomics, the global measurement and interpretation of metabolic profiles, assesses the interaction of food with the endogenous gene-protein cascade and the gut microbiome. This approach allows the generation of new hypotheses which account for systemic effects, rather than just focusing on one or two mechanisms or metabolic pathways. To date, animal and human trials using metabolomics to investigate mechanistic changes to metabolism on eating whole grains and cereal fractions have led to new hypotheses around mechanistic effects of whole grains. These include the role of cereals as a major source of dietary glycine betaine, a possible effect on phospholipid synthesis or metabolism, the role of branched-chain amino acids and improvements in insulin sensitivity, and the possibility that whole grains may have an effect on protein metabolism. These hypotheses help explain some of the observed effects of whole grains, although mechanistic studies using stable isotopes and fully quantitative measures are required to confirm these potential mechanisms.

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Similar metabolic responses in pigs and humans to breads with different contents and compositions of dietary fibers: a metabolomics study

Cited by 74 publications

References 34 publications

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

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

Nutrimetabolomics fingerprinting to identify biomarkers of bread exposure in a free-living population from the PREDIMED study cohort

Whole grains beyond fibre: what can metabolomics tell us about mechanisms?

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