PMID- 30115826
OWN - NLM
STAT- MEDLINE
DCOM- 20181123
LR  - 20230928
IS  - 2072-6643 (Electronic)
IS  - 2072-6643 (Linking)
VI  - 10
IP  - 8
DP  - 2018 Aug 16
TI  - Increased Plasma Brain-Derived Neurotrophic Factor 10.5 h after Intake of Whole 
      Grain Rye-Based Products in Healthy Subjects.
LID - 10.3390/nu10081097 [doi]
LID - 1097
AB  - 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.
FAU - Sandberg, Jonna C
AU  - Sandberg JC
AD  - Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 
      00 Lund, Sweden. Jonna.Sandberg@food.lth.se.
AD  - Food for Health Science Centre, Lund University, SE-221 00 Lund, Sweden. 
      Jonna.Sandberg@food.lth.se.
FAU - Bjorck, Inger M E
AU  - Bjorck IME
AD  - Food for Health Science Centre, Lund University, SE-221 00 Lund, Sweden. 
      Inger@innovafood.se.
FAU - Nilsson, Anne C
AU  - Nilsson AC
AD  - Department of Food Technology, Engineering and Nutrition, Lund University, SE-221 
      00 Lund, Sweden. Anne.Nilsson@food.lth.se.
AD  - Food for Health Science Centre, Lund University, SE-221 00 Lund, Sweden. 
      Anne.Nilsson@food.lth.se.
LA  - eng
PT  - Journal Article
PT  - Randomized Controlled Trial
DEP - 20180816
PL  - Switzerland
TA  - Nutrients
JT  - Nutrients
JID - 101521595
RN  - 0 (Brain-Derived Neurotrophic Factor)
RN  - 7171WSG8A2 (BDNF protein, human)
SB  - IM
MH  - Adult
MH  - Brain-Derived Neurotrophic Factor/*blood/metabolism
MH  - Bread
MH  - Cross-Over Studies
MH  - Female
MH  - Gene Expression Regulation/drug effects
MH  - Humans
MH  - Male
MH  - Meals
MH  - Postprandial Period
MH  - *Secale
MH  - *Triticum
MH  - *Whole Grains
MH  - Young Adult
PMC - PMC6115734
OTO - NOTNLM
OT  - BDNF
OT  - cognitive function
OT  - colonic fermentation
OT  - diet intervention
OT  - dietary fiber
OT  - dietary prevention
OT  - metabolic regulation
OT  - neuronal integrity
OT  - rye
OT  - type 2 diabetes
OT  - whole grain
COIS- The authors declare no conflict of interest. The funding sponsors had no role in 
      the design of the study; in the collection, analyses, or interpretation of data; 
      in the writing of the manuscript; and in the decision to publish the results.
EDAT- 2018/08/18 06:00
MHDA- 2018/11/24 06:00
PMCR- 2018/08/01
CRDT- 2018/08/18 06:00
PHST- 2018/07/06 00:00 [received]
PHST- 2018/08/09 00:00 [revised]
PHST- 2018/08/14 00:00 [accepted]
PHST- 2018/08/18 06:00 [entrez]
PHST- 2018/08/18 06:00 [pubmed]
PHST- 2018/11/24 06:00 [medline]
PHST- 2018/08/01 00:00 [pmc-release]
AID - nu10081097 [pii]
AID - nutrients-10-01097 [pii]
AID - 10.3390/nu10081097 [doi]
PST - epublish
SO  - Nutrients. 2018 Aug 16;10(8):1097. doi: 10.3390/nu10081097.