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

Table 3 List of metabolites with significant postprandial relative changes after 60 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 increase after RB and significantly decrease after WB intake
Methionine	0.29	-0.16	0.010	0.003
Phenylalanine	0.86	-2.48	0.017	0.005
Metabolite that significantly decrease after RB and significantly increase after WB intake
Picolinic acid	-3.82	10.07	0.018	0.013

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