Show simple item record

dc.contributor.authorPentikäinen, Saara
dc.contributor.authorKoistinen, Ville
dc.contributor.authorKolehmainen, Marjukka
dc.contributor.authorPoutanen, Kaisa
dc.contributor.authorHanhineva, Kati
dc.contributor.authorAura, Anna-Marja
dc.date.accessioned2018-08-30T08:34:46Z
dc.date.available2018-08-30T08:34:46Z
dc.date.issued2018
dc.identifier.urihttps://erepo.uef.fi/handle/123456789/6875
dc.description.abstractMastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by exploring release of compounds from bread matrix during mastication. Furthermore, the aim was to identify compound groups that differentiate rye and wheat breads. Fifteen participants masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with added gluten and wheat bread. The masticated samples were studied with non-targeted LC-MS metabolic profiling. A great number of compounds were released from bread matrices in mastication, and the identified compounds differed largely between bread types. Specifically, rye bread samples were characterized by a greater release of peptides and amino acids, whereas sugars and nucleosides were characteristic for wheat bread. These compounds could potentially act as signal molecules in the alimentary tract and may explain, at least partly, the postprandial physiological effects of the breads identified in earlier studies.
dc.language.isoenglanti
dc.publisherElsevier BV
dc.relation.ispartofseriesFOOD CHEMISTRY
dc.relation.urihttp://dx.doi.org/10.1016/j.foodchem.2018.07.110
dc.rightsCC BY-NC-ND https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectbread
dc.subjectmastication
dc.subjectmetabolomics
dc.subjectpeptides
dc.subjectrye
dc.titleMastication-induced release of compounds from rye and wheat breads to saliva
dc.description.versionfinal draft
dc.contributor.departmentSchool of Medicine / Clinical Nutrition
uef.solecris.id56657642en
dc.type.publicationTieteelliset aikakauslehtiartikkelit
dc.rights.accessrights© Elsevier Ltd
dc.relation.doi10.1016/j.foodchem.2018.07.110
dc.description.reviewstatuspeerReviewed
dc.format.pagerange502-508
dc.relation.issn0308-8146
dc.relation.volume270
dc.rights.accesslevelopenAccess
dc.type.okmA1
uef.solecris.openaccessEi


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record