TY - JOUR

T1 - A cereal-based evening meal rich in indigestible carbohydrates increases plasma butyrate the next morning

AU - Nilsson, Anne C

AU - Östman, Elin M

AU - Knudsen, Knud Erik Bach

AU - Holst, Jens Juul

AU - Björck, Inger M E

PY - 2010/11/1

Y1 - 2010/11/1

N2 - Epidemiological studies have shown an inverse relation between a whole grain consumption and risk of type-2 diabetes and cardiovascular disease. One tentative mechanism relates to colonic metabolism of indigestible carbohydrates. In a previous study, we reported a positive relation between colonic fermentation and improved glucose tolerance. This work can be seen as an extension of that study, focusing on the tentative role of specific colonic metabolites, i.e. SCFA. Plasma concentrations of acetate, propionate, and butyrate were determined in the morning in healthy participants (5 women and 10 men, mean ± SD: 25.9 ± 3.2 y, BMI <25) following 8 different cereal-based evening meals (50 g available starch) varying in content of indigestible carbohydrates. Each participant consumed all test meals in a random order on separate evenings. At a standardized breakfast following evening test meals, the postprandial glucose response (incremental area under the curve, 0-120 min) was inversely related to plasma butyrate (r = -0.26; P <0.01) and acetate (r = -0.20; P <0.05) concentrations. Evening meals composed of high-amylose barley kernels or high-ß-glucan barley kernels resulted in higher plasma butyrate concentrations the following morning compared with an evening meal with white wheat bread (P <0.05). The results support the view that cereal products rich in indigestible carbohydrates may improve glucose tolerance through a mechanism involving colonic fermentation and generation of SCFA, where in particular butyric acid may be involved. This mechanism may be one explanation by which whole grain is protective against type 2 diabetes and cardiovascular disease.

AB - Epidemiological studies have shown an inverse relation between a whole grain consumption and risk of type-2 diabetes and cardiovascular disease. One tentative mechanism relates to colonic metabolism of indigestible carbohydrates. In a previous study, we reported a positive relation between colonic fermentation and improved glucose tolerance. This work can be seen as an extension of that study, focusing on the tentative role of specific colonic metabolites, i.e. SCFA. Plasma concentrations of acetate, propionate, and butyrate were determined in the morning in healthy participants (5 women and 10 men, mean ± SD: 25.9 ± 3.2 y, BMI <25) following 8 different cereal-based evening meals (50 g available starch) varying in content of indigestible carbohydrates. Each participant consumed all test meals in a random order on separate evenings. At a standardized breakfast following evening test meals, the postprandial glucose response (incremental area under the curve, 0-120 min) was inversely related to plasma butyrate (r = -0.26; P <0.01) and acetate (r = -0.20; P <0.05) concentrations. Evening meals composed of high-amylose barley kernels or high-ß-glucan barley kernels resulted in higher plasma butyrate concentrations the following morning compared with an evening meal with white wheat bread (P <0.05). The results support the view that cereal products rich in indigestible carbohydrates may improve glucose tolerance through a mechanism involving colonic fermentation and generation of SCFA, where in particular butyric acid may be involved. This mechanism may be one explanation by which whole grain is protective against type 2 diabetes and cardiovascular disease.

KW - Adult

KW - Amylose

KW - Blood Glucose

KW - Butyrates

KW - Cereals

KW - Cross-Over Studies

KW - Dietary Carbohydrates

KW - Dietary Fiber

KW - Fatty Acids, Volatile

KW - Feeding Behavior

KW - Female

KW - Glucose Intolerance

KW - Hordeum

KW - Humans

KW - Male

KW - Seeds

KW - Starch

KW - Time Factors

KW - Young Adult

KW - beta-Glucans

U2 - 10.3945/jn.110.123604

DO - 10.3945/jn.110.123604

M3 - Journal article

C2 - 20810606

VL - 140

SP - 1932

EP - 1936

JO - Journal of Nutrition

JF - Journal of Nutrition

SN - 0022-3166

IS - 11

ER -