Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

<p>Abstract</p> <p>Background</p> <p>The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism.</p> <p>Methods</p> <p>A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. <it>In vitro </it>hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER) was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC×GC-TOF-MS).</p> <p>Results</p> <p>Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004), 45 min (P = 0.002) and 60 min (P < 0.001) after bread intake, and plasma glucose response was significantly higher at time point 90 min after RB than WB intake (P = 0.045). The starch hydrolysis rate was higher for RB than WB, contrary to the <it>in vitro </it>protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values < 0.05). Among them, there were changes in essential amino acids (phenylalanine, methionine, tyrosine and glutamic acid), metabolites involved in the tricarboxylic acid cycle (alpha-ketoglutaric, pyruvic acid and citric acid) and several organic acids. Interestingly, the levels of two compounds involved in the tryptophan metabolism (picolinic acid, ribitol) significantly changed depending on the different bread intake.</p> <p>Conclusions</p> <p>A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.</p

Metabolic profiling of sourdough fermented wheat and rye bread

Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker's yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC-QTOF-MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of rye bread, and in more general, the overall protective effect against T2DM and CVD.Peer reviewe

Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio

Die Globale Strategie für die Außen- und Sicherheitspolitik der Europäischen Union – Zentralasien und der Südkaukasus: vom normativen Ansatz zum „prinzipiengeleiteten Pragmatismus“ (The EU Global Strategy on Foreign and Security Policy, Central Asia and the South Caucasus From the Pursuit of Values to “Principled Pragmatism”)

The article discerns the impact of the new 2016 Global Strategy for the European Union’s Foreign and Security Policy (EUGS) on the EU’s evolving strategy towards Central Asia and the South Caucasus, two key neighbouring regions adjacent to the EU. The EU now advocates "principled pragmatism” in its external relations. How far will EU policy move away from an emphasis on norms and values and turn towards more pragmatic material interests? Furthermore, the article will assess the process of implementing the EUGS in Central Asia and the South Caucasus by focusing on the changing geopolitical context as well as domestic factors in the target countries and the EU itself

Recalibrating EU Foreign Policy Vis-à-vis Central Asia: Towards Principled Pragmatism and Resilience

With China and Russia acting more assertively vis-à-vis Central Asia, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan have gradually moved to the core of contemporary Eurasian geopolitics – albeit to varying degrees. The European Union (EU) has purposefully sought to promote its norms and values in the region for quite some time in the past. However, considering the ongoing Western “polycrisis” exacerbated by the Covid-19 pandemic most recently, our paper investigates how the EU has been recalibrating its relationship towards Central Asia – within the timespan of its two EU Central Asia Strategies, dating from 2007 and 2019, respectively. We argue that the reformulation of EU policy towards Central Asia is pragmatically taking its lead from the growing constraints of EU foreign policy as well as Chinese and Russian intervention in the region; it is, in the end, geographical proximity that continues to shape geopolitics in Central Asia

‘Experimental Union’ and Baltic Sea cooperation: the case of the European Union’s Strategy for the Baltic Sea Region (EUSBSR)

In the past, Baltic Sea cooperation has been characterized by a plethora of actors, embracing a wide range of policy objectives, such as the establishment of a good environmental status for the regional sea. In 2009, the European Council endorsed the European Union’s (EU) Strategy for the Baltic Sea Region (EUSBSR) as a new tool in the repertoire of Cohesion Policy and European Territorial Cooperation (ETC). The EUSBSR seeks to foster cross-sectoral coordination and functional cooperation in policy areas of ‘macro-region-level’ relevance, such as transport infrastructure, economic development and environmental protection – thus projecting a ‘soft space’ of transnational Baltic Sea cooperation. Although firmly placed under the so-called ‘Three No’s’, that is, the requirement of no additional EU funding, institutions and legislation, a lean governance architecture at the macro-regional level has emerged over time and the strategy mobilizes actors from all tenets of the EU’s multilevel governance system, including the EU itself, its member and adjacent partner states, as well as subnational authorities and civil society. Drawing on the lens of experimentalist governance, this paper analyzes the underlying mechanisms that allow it to be gauged to what extent the Baltic Sea ‘soft space’ has solidified over the past decade. It also shows that the EUSBSR effectively rebalances EU transnational and intergovernmental regional cooperation in the Baltic macro-region