Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally-processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread

Edel M Keaveney, Ruth K Price, Lesley L Hamill, Julie M.W. Wallace, Helene McNulty, Mary Ward, J. J. Strain, Per M. Ueland, Anne M. Molloy, Vieno Piironen, Walter von Reding, Peter R. Shewry, Jane L. Ward, Robert W Welch

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exert
beneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compare
plasma betaine and other methyl donor-related responses following the consumption of minimally processed bran and aleurone fractions
(study A) and aleurone bread (study B). For both studies, standard pharmacokinetic parameters were derived for betaine, choline, folate,
dimethylglycine (DMG), total homocysteine and methionine from plasma samples taken at 0, 0·5, 1, 2 and 3 h. In study A (n 14), plasma
betaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleurone
compared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were also
observed in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaine
concentrations were significantly and substantially higher following consumption of the aleurone bread compared with the control
bread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleurone
bread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7–1·8
times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleurone
bread (time taken to reach peak concentration 1·2 v. 2·1 h). These results showed that the consumption of minimally processed wheat bran,
and particularly the aleurone fraction, yielded substantial postprandial increases in plasma betaine concentrations. Furthermore, these
effects appear to be maintained when aleurone was incorporated into bread.
Original languageEnglish
JournalBritish Journal of Nutrition
Volume113
Issue number3
Pages (from-to)445-453
Number of pages9
ISSN0007-1145
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science

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