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

Table 2 List of metabolites with significant postprandial relative changes after 30 min of test bread intake (rye versus wheat bread)

Metabolite	Rye Index ¹	Wheat Index ¹	p value ²	q value ³
Metabolites that significantly decrease after RB and WB intake
Glutamic acid	-0.29	-0.59	0.047	0.004
Glucopyranose	-2.57	-0.03	0.039	0.026
Tyrosine	-4.97	-12.01	0.019	0.030
Octopamine	-7.06	-20.13	0.000	0.002
Monopalmitin	-19.65	-0.81	0.050	0.000
Myo-Inositol	-40.97	-36.65	0.014	0.010
Pyruvic acid	-47.36	-10.43	0.009	0.000
Gulonic acid-1, 4-lactone	-116.95	-90.07	0.000	0.000
Metabolites that significantly increase after RB and WB intake
Benzeneacetic acid	1.54	1.36	0.000	0.002
Lysine	2.81	0.19	0.000	0.019
Alpha-ketoglutaric acid	4.41	15.15	0.028	0.008
2, 4-Dihydroxybutanoic acid	7.93	5.83	0.023	0.018
Propanedioic acid	94.10	38.17	0.050	0.015
2-Oxo-butanoic acid	323.09	182.23	0.023	0.008
Metabolites that significantly increase after RB and significantly decrease after WB intake
Methionine	0.26	-0.18	0.019	0.001
Phenylalanine	0.57	-1.08	0.005	0.002
Threonic acid	1.29	-1.81	0.000	0.013
Ribitol	3.82	-2.37	0.030	0.042
Norvaline	5.22	-27.83	0.009	0.001
Citric acid	62.33	-77.12	0.029	0.003
Metabolites that significantly decrease after RB and significantly increase after WB intake
Hydrocaffeic acid	-1.21	1.19	0.009	0.000
2-(Z)-Butenedioic acid	-1.44	0.01	0.050	0.024
Ascorbic acid	-1.94	7.44	0.028	0.033
Picolinic acid	-3.79	14.22	0.000	0.007
Norleucine	-7.05	2.76	0.021	0.001
Succinic acid	-8.10	5.79	0.040	0.021

¹ The rye and wheat indices were calculated as follows: Relative change x_ijk = (Peak area x_ijk at 30 min - Peak area x_ijk at baseline)/(median of peak areas x_ijk) where x_ij is the metabolite i measured for each subject j (j = 1-16) and bread k (k = 1 (rye bread), 2 (wheat bread). ² Paired samples t-test. ³ q-values were calculated from p-value distribution obtained from paired samples t-test.

ISSN: 1475-2891