| dc.contributor.author | MOLLOY, ANNE | en |
| dc.date.accessioned | 2015-12-09T11:25:45Z | |
| dc.date.available | 2015-12-09T11:25:45Z | |
| dc.date.created | 2015 | en |
| dc.date.issued | 2015 | en |
| dc.date.submitted | 2015 | en |
| dc.identifier.citation | Keaveney E.M, Price R.K, Hamill L.L, Wallace J.M.W, McNulty H, Ward M, Strain J.J, Ueland P.M, Molloy A.M, Piironen V, Von Reding W, Shewry P.R, Ward J.L, Welch R.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, British Journal of Nutrition, 113, 3, 2015, 445 - 453 | en |
| dc.identifier.other | Y | en |
| dc.identifier.uri | http://hdl.handle.net/2262/75120 | |
| dc.description.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 | en |
| dc.description.sponsorship | urinary postprandial excretion is limited
(26)
. Thus, uptake of
betaine is likely to be higher than indicated by plasma
measurements. In a study by Schwahn
et al.
(27)
, consumption
of betaine supplements (3 – 5 g) led to small, but significant,
increases at 3 h in the plasma concentrations of the betaine
metabolite, DMG, which reached a maximum at 9 h. However,
the small increases observed in plasma DMG concentrations
in both studies (study A and study B) suggested that meta-
bolism of betaine may occur relatively rapidly after uptake.
Plasma choline concentrations did not show significant
changes following the consumption of minimally processed
bran or aleurone. Nevertheless, very small changes were
observed following consumption of the aleurone bread, which
approached significance. There are no previous reports on the
effects of dietary choline intake from cereal sources on plasma
choline concentrations. It is noteworthy that the amount of
choline provided by the treatments in both studies was relatively
low compared with rich dietary sources, such as eggs
(29)
.
There were no significant effects of treatment on plasma
folate concentrations in either study; however, consumption
of the aleurone bread led to small, but significant, increases
in the values of
C
max, corr
and AUC
corr
for plasma folate con-
centrations. In a previous postprandial study carried out in
Australia, plasma folate concentrations have been found to
be significantly increased following consumption of 100 g
cereal made from an aleurone flour
(2)
; however, the amount
of folate in the cereal in that study (515
m
g/portion) was
much higher than that in the minimally processed aleurone
or the aleurone bread (56 and 87
m
g/portion, respectively)
in the present studies. The reasons for the substantially
higher folate content of aleurone in the Australian study are
unclear; however, it may be due to variations in genotype
and growing conditions
(30)
.
Significant decreases in plasma tHcy concentrations, which
persisted for at least 7 h, have been reported following the
consumption of betaine supplements of 3 or 6 g, but not
1g
(26)
. However, Atkinson
et al.
(21)
have found small, but
significant, decreases in plasma tHcy concentrations at 6 h
following consumption of a meal containing about 560 mg
betaine, but not following consumption of a 500 mg betaine
supplement. Overall, these reports suggest that the lack
of significant changes in plasma tHcy or methionine
concentrations in both studies could be due to the lower
amounts of betaine provided (301– 564 mg), combined with
the relatively short duration of sampling (3 h).
In contrast, the results from three longer-term inter-
ventions
(19,20,31)
have shown that diets rich in aleurone or
whole grains led to increased fasting plasma betaine concen-
trations, which, in two studies, was associated with decreased
plasma tHcy concentrations
(19,20)
. In the first of these interven-
tions, consumption of the aleurone bread (38·5 g aleurone/d)
for
.
8 weeks significantly lowered plasma tHcy concen-
trations to a similar degree to that found with consumption
of a folic acid supplement (500 mg)
(31)
. However, these
authors have attributed the decreased tHcy concentration to
the high folate content of the aleurone bread
(31)
; however,
betaine and choline concentrations present in aleurone may
also have contributed to the decrease. The second study was
a 4-week intervention by our group using aleurone-rich
foods that provided 27 g aleurone/d (containing 279 mg
betaine/d), which resulted in significant increases in plasma
betaine concentrations and decreases in plasma tHcy concen-
trations that were attributed to the increased dietary betaine
intake
(19)
. The third study was a 2-week intervention with
whole-grain cereals (providing 119 mg betaine/d), which
resulted in significant increases in plasma betaine concen-
trations; however, plasma tHcy concentration was not
affected
(20)
. Overall, despite the variations in duration, these
longer-term studies have suggested that aleurone, which is
rich in betaine and other bioactive components, may be effec-
tive at ameliorating biomarkers such as tHcy.
In order to maximise any potential postprandial responses,
the amount of bran and aleurone fractions used in these
studies was relatively large (50 g), and some of the treatments
may have had low palatability. However, in the two pre-
vious longer-term intervention studies outlined above
(19,31)
,
aleurone was successfully included in diets at 38·5 g/d for
16 weeks
(31)
and at 27 g/d for 4 weeks, by incorporation
into breads and ready-to-eat cereals
(19)
. Thus, bran and
aleurone, which contain about 600 and 1000 mg betaine/
100 g, respectively (Table 1), could be used as ingredients
in the production of consumer foods whose consumption
may substantially increase current habitual betaine intakes
(100 – 314 mg/d)
(19,32,33)
. Betaine insufficiency has been asso-
ciated with the metabolic syndrome
(34)
, lipid disorders
(35)
,
vascular disease
(36)
, age-related macular disease
(37)
, cognitive
decline
(38)
and colorectal cancer risk
(39)
; thus, such foods
could potentially offer a number of beneficial health effects.
In conclusion, these results showed that consumption of
minimally processed wheat bran, and in particular wheat
aleurone, yielded substantial postprandial increases in
plasma betaine concentrations. Furthermore, these effects
appear to be maintained when aleurone was incorporated
into bread.
Acknowledgements
The present study was financially supported by the European
Commission in the Communities 6th Framework Progra-
mme Project, HEALTHGRAIN (FP6-514008). This publication
reflects only views of the authors and the Community is not
liable for any use that may be made of the information con-
tained in this publication. The European Commission had no
role in the design and analysis of the study or in the writing
of this article. Rothamsted Research receives strategic funding
from the Biotechnological and Biological Sciences Research
Council (BBSRC). Bu
̈hler AG, Uzwil, Switzerland, provided
bran and aleurone fractions and associated data | en |
| dc.format.extent | 445 | en |
| dc.format.extent | 453 | en |
| dc.relation.ispartofseries | British Journal of Nutrition | en |
| dc.relation.ispartofseries | 113 | en |
| dc.relation.ispartofseries | 3 | en |
| dc.rights | Y | en |
| dc.subject | aleurone fraction of wheat | en |
| dc.subject.lcsh | aleurone fraction of wheat | en |
| dc.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 | en |
| dc.type | Journal Article | en |
| dc.type.supercollection | scholarly_publications | en |
| dc.type.supercollection | refereed_publications | en |
| dc.identifier.peoplefinderurl | http://people.tcd.ie/amolloy | en |
| dc.identifier.rssinternalid | 104380 | en |
| dc.identifier.doi | http://dx.doi.org/10.1017/S0007114514003778 | en |
| dc.rights.ecaccessrights | openAccess | |
| dc.identifier.rssuri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84922628317&partnerID=40&md5=3f7f97630e3aa9b8929c091839410184 | en |
