Table 2

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

Metabolite

Rye

Index1

Wheat

Index1

p

value2

q

value3


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 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.

Bondia-Pons et al. Nutrition Journal 2011 10:116   doi:10.1186/1475-2891-10-116

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