Epsilon Archive for Student Projects

Abstract

In Western countries, whole grain products are used as a source of dietary carbohydrates for both humans and animals. Several studies have indicated that consumption of whole grain products generate a lower postprandial insulin response than the refined products. This project aimed to compare the metabolic effects from bread baked on whole grain wheat (WGWB; Triticum aestivum), wheat flour (WB) and whole grain rye (WGRB; Secale cereale) to get an increased understanding of the mechanism behind the health aspect related to the whole grain cereals. Three multi-catheterized pigs were used in a 3×3 Latin square design, in addition two non-catheterized pigs were used as replicates of two of the pigs in the Latin square. Pigs were fed by WGWB, WGRB and WB for seven days. Blood samples were collected from the catheterized pigs at the last day of each period consecutively at 15, 45, 60, 90, 120, 180, and 240 minutes after feeding. In addition, fecal and urinary samples were collected from all pigs and metabolic profiles from these samples were analyzed using H-NMR. Plasma glucose and insulin was measure with ELISA. The insulin response after consumption of WGRB did not differ from WGWB and WB, however an unexpected effect of period was observed. Principal component analysis of fecal and urine metabolic profiles showed a clear clustering according to dietin urine samples where rye bread was separated from the wheat based diets. A similar tendency was observed for the fecal samples. Furthermore,fecal samples from WB and WGWB showed a significantly higher molar proportion of acetate than fecal samples from WGRB. In conclusion, the fiber content did not influence the insulinaemic response.However, this study shows that wheat and rye generates different metabolic profiles. To get an insight into possiblemechanisms behind the different urinary and fecal metabolic profiles further studies with more pigs and longer experimental periods are needed.