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Open AccessArticle

Increased Plasma Brain-Derived Neurotrophic Factor 10.5 h after Intake of Whole Grain Rye-Based Products in Healthy Subjects

1
Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 00 Lund, Sweden
2
Food for Health Science Centre, Lund University, SE-221 00 Lund, Sweden
*
Authors to whom correspondence should be addressed.
Nutrients 2018, 10(8), 1097; https://doi.org/10.3390/nu10081097
Received: 6 July 2018 / Revised: 9 August 2018 / Accepted: 14 August 2018 / Published: 16 August 2018
(This article belongs to the Special Issue Diet as Means for studying gut-related Inflammation)
It has previously been shown in short-term interventions that kernel-based whole grain (WG) rye products have beneficial effects on test markers related to obesity and type 2 diabetes (T2D). T2D increases the risk of several severe health issues, including declined cognitive functions. The protein brain-derived neurotrophic factor (BDNF) is suggested to be a potential biomarker for neuronal integrity. The aim of this study was to investigate the effect on plasma BDNF concentrations, 10.5 h after the intake of WG rye. Healthy young adults were provided late evening meals consisting of WG rye kernel-based bread (RKB) or a white wheat flour-based bread (reference product (WWB)), in a randomized cross-over design. The BDNF concentrations were investigated at fasting in the morning 10.5 h after single evening meals with RKB and WWB, and also after three consecutive evening meals with RKB and WWB, respectively. No difference was observed in the BDNF concentrations depending on the priming setting (p > 0.05). The RKB evening meals increased the BDNF concentrations by 27% at fasting (p = 0.001), compared to WWB. The increase of BDNF after the RKB indicate that, in addition to anti-diabetic properties, the dietary fiber in WG rye may support neuronal integrity. View Full-Text
Keywords: BDNF; colonic fermentation; cognitive function; dietary fiber; diet intervention; dietary prevention; metabolic regulation; neuronal integrity; rye; type 2 diabetes; whole grain BDNF; colonic fermentation; cognitive function; dietary fiber; diet intervention; dietary prevention; metabolic regulation; neuronal integrity; rye; type 2 diabetes; whole grain
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Sandberg, J.C.; Björck, I.M.E.; Nilsson, A.C. Increased Plasma Brain-Derived Neurotrophic Factor 10.5 h after Intake of Whole Grain Rye-Based Products in Healthy Subjects. Nutrients 2018, 10, 1097.

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