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Phloem fortification in rye bread elevates serum enterolactone level.

M Vanharanta1, J Mursu, T Nurmi

  • 1The Research Institute of Public Health, University of Kuopio, Kuopio, Finland.

European Journal of Clinical Nutrition
|October 10, 2002
PubMed
Summary
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Dietary plant lignans from phloem-enriched rye bread significantly increased serum enterolactone levels in men. Phloem powder is a viable source for functional foods aiming to boost enterolactone.

Area of Science:

  • Nutritional Science
  • Human Metabolism
  • Microbiome Research

Background:

  • Plant lignans are precursors to enterolactone, a biomarker of lignan intake.
  • Phloem, a component of plant bark, contains lignans associated with insoluble fiber.
  • The bioavailability and conversion of phloem-derived lignans to enterolactone require investigation.

Purpose of the Study:

  • To quantify lignan content in phloem powder-enriched rye bread.
  • To assess the dose-response relationship between dietary phloem lignans and serum enterolactone production.
  • To evaluate the efficacy of phloem-enriched rye bread in increasing enterolactone levels.

Main Methods:

  • A randomized, double-blind, placebo-controlled supplementation trial.
  • Seventy-five non-smoking men consumed 70g daily of rye bread with high phloem (14% substitution), low phloem (7% substitution), or placebo for 4 weeks.

Related Experiment Videos

  • Serum enterolactone concentrations were measured at baseline and post-intervention.

    • Main Results:

    • Significant increases in serum enterolactone were observed in both high and low phloem groups compared to placebo (P=0.009 and P=0.003).
    • A dose-response relationship was suggested, with higher phloem content potentially leading to greater enterolactone levels.
    • Substantial interindividual variability in enterolactone response to dietary lignans was noted.

    Conclusions:

    • Dietary lignans from phloem are metabolized into enterolactone, likely via colonic bacteria.
    • Phloem powder serves as an effective source of lignans for functional foods.
    • Incorporating phloem-enriched rye bread can elevate serum enterolactone concentrations.