Consuming rye is healthy because of an interplay of microbes

The study used a metabolomics approach to analyze metabolites found in food and the human body.


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Rye is a cereal grain that resembles wheat yet is long and increasingly thin and differs in color from yellowish-brown to grayish-green. Rye offers quite a few health benefits as it is rich in essential minerals and vitamins.

Another investigation from the University of Eastern Finland currently demonstrates that both lactic acid bacteria and gut bacteria contribute to the health advantages of rye.

Rye sourdough utilized for the preparation of rye bread is rich in lactic acid bacteria. In addition to fermentation of the dough, these bacteria additionally change bioactive compounds found in rye. They produce branched-chain amino acids and acid-containing small peptides, which are known to affect insulin digestion, in addition to other things.

Gut bacteria process a considerable lot of the compounds found in rye before getting absorbed into the body. The investigation found that gut microbes and microbes found in sourdough produce compounds that are mostly the same. Be that as it may, gut microbes likewise produce subordinates of trimethylglycine, otherwise called betaine, contained in the rye.

A prior investigation by the research group has demonstrated that, in any event, one of these subsidiaries decreases the requirement for oxygen in heart muscle cells, which may shield the heart from ischemia or potentially even improve its performance. The discoveries can clarify a portion of the medical advantages of rye, including better glucose levels and a lower risk of cardiovascular diseases.

The examination utilized metabolomics as an essential technique to complete a broad investigation of metabolites found in food and the human body. The impacts of gut microorganisms were contemplated in mice and an in vitro gastrointestinal model, imitating the function of the human gut. Utilizing these two models, the scientists had the option to eliminate normally happening contrasts in the gut microbiome between various people, making it easier to recognize metabolites beginning from rye.

Rye can be followed back to what is currently known as present-day eastern Turkey, from where it has spread to many cuisines across the world. In Finland, for instance, rye has been devoured for a considerable number of years, and it was recently selected as the country’s national food.

Even though the health advantages of rye are long known, the fundamental components are still ineffectively comprehended. For example, the supposed Rye Factor alludes to the lower insulin reaction brought about by rye than, for instance, wheat bread. Eating rye makes glucose levels fall more slowly, which prompts valuable consequences for well-being – for the reason that the remaining parts are obscure.

A noteworthy factor adding to the medical advantages of rye are its bioactive compounds, or phytochemicals, which serve as cell reinforcements. What’s more, gut organisms appear to assume a significant job in transforming these mixes into an organization that can be effectively consumed by the body, making it possible for them to have a more significant effect.

Researcher Ville Koistinen from the University of Eastern Finland notes said, “The major role played by gut microbes in human health has become more and more evident over the past decades, and this is why gut microbes should be taken excellent care of. It’s a good idea to avoid unnecessary antibiotics and feed gut microbes with optimal food – such as rye.”

The study is published in the journal Microbiome.