Table 2 |
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|
List of metabolites with significant postprandial relative changes after 30 min of test bread intake (rye versus wheat bread) |
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|
Metabolite |
Rye Index1 |
Wheat Index1 |
p value2 |
q value3 |
|
|
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|
Metabolites that significantly decrease after RB and WB intake |
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|
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 |
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|
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 |
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|
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 |
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|
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 |
|
|
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|
1 The rye and wheat indices were calculated as follows: Relative change xijk = (Peak area xijk at 30 min - Peak area xijk at baseline)/(median of peak areas xijk) where xij 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. |
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|
Bondia-Pons et al. Nutrition Journal 2011 10:116 doi:10.1186/1475-2891-10-116 |
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