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

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Sammanfattning

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.
Originalspråkengelska
TidskriftBritish Journal of Nutrition
Volym113
Utgåva3
Sidor (från-till)445-453
Antal sidor9
ISSN0007-1145
DOI
StatusPublicerad - 2015
MoE-publikationstypA1 Tidskriftsartikel-refererad

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  • 416 Livsmedelsvetenskap

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Keaveney, Edel M ; Price, Ruth K ; Hamill, Lesley L ; Wallace, Julie M.W. ; McNulty, Helene ; Ward, Mary ; Strain, J. J. ; Ueland, Per M. ; Molloy, Anne M. ; Piironen, Vieno ; von Reding, Walter ; Shewry, Peter R. ; Ward, Jane L. ; Welch, Robert W. / 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. I: British Journal of Nutrition. 2015 ; Vol. 113, Nr. 3. s. 445-453.
@article{3e31cfaebbeb4704928ab28af210da82,
title = "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",
abstract = "The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exertbeneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compareplasma 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), plasmabetaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleuronecompared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were alsoobserved in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaineconcentrations were significantly and substantially higher following consumption of the aleurone bread compared with the controlbread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleuronebread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7–1·8times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleuronebread (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, theseeffects appear to be maintained when aleurone was incorporated into bread.",
keywords = "416 Food Science",
author = "Keaveney, {Edel M} and Price, {Ruth K} and Hamill, {Lesley L} and Wallace, {Julie M.W.} and Helene McNulty and Mary Ward and Strain, {J. J.} and Ueland, {Per M.} and Molloy, {Anne M.} and Vieno Piironen and {von Reding}, Walter and Shewry, {Peter R.} and Ward, {Jane L.} and Welch, {Robert W}",
year = "2015",
doi = "10.1017/S0007114514003778",
language = "English",
volume = "113",
pages = "445--453",
journal = "British Journal of Nutrition",
issn = "0007-1145",
publisher = "Cambridge University Press",
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Keaveney, EM, Price, RK, Hamill, LL, Wallace, JMW, McNulty, H, Ward, M, Strain, JJ, Ueland, PM, Molloy, AM, Piironen, V, von Reding, W, Shewry, PR, Ward, JL & Welch, RW 2015, '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', British Journal of Nutrition, vol. 113, nr. 3, s. 445-453. https://doi.org/10.1017/S0007114514003778

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

I: British Journal of Nutrition, Vol. 113, Nr. 3, 2015, s. 445-453.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - 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

AU - Keaveney, Edel M

AU - Price, Ruth K

AU - Hamill, Lesley L

AU - Wallace, Julie M.W.

AU - McNulty, Helene

AU - Ward, Mary

AU - Strain, J. J.

AU - Ueland, Per M.

AU - Molloy, Anne M.

AU - Piironen, Vieno

AU - von Reding, Walter

AU - Shewry, Peter R.

AU - Ward, Jane L.

AU - Welch, Robert W

PY - 2015

Y1 - 2015

N2 - The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exertbeneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compareplasma 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), plasmabetaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleuronecompared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were alsoobserved in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaineconcentrations were significantly and substantially higher following consumption of the aleurone bread compared with the controlbread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleuronebread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7–1·8times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleuronebread (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, theseeffects appear to be maintained when aleurone was incorporated into bread.

AB - The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exertbeneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compareplasma 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), plasmabetaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleuronecompared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were alsoobserved in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaineconcentrations were significantly and substantially higher following consumption of the aleurone bread compared with the controlbread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleuronebread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7–1·8times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleuronebread (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, theseeffects appear to be maintained when aleurone was incorporated into bread.

KW - 416 Food Science

U2 - 10.1017/S0007114514003778

DO - 10.1017/S0007114514003778

M3 - Article

VL - 113

SP - 445

EP - 453

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 3

ER -