Eating rye has a variety of health benefits, but in addition, both lactic acid bacteria and gut bacteria play an essential role in contributing to the health benefits of rye, finds a new study.

‘The significant factor contributing to the health benefits of rye are its bioactive compounds, which serve as antioxidants. In addition, gut microbes play an essential role in altering these compounds into a form that can be easily absorbed by the body.’

Rye sourdough used for the baking of rye bread is rich in lactic acid bacteria. In addition to fermenting the dough, these bacteria also modify bioactive compounds found in rye. They produce branched-chain amino acids and amino acid-containing small peptides, which are known to have an impact on insulin metabolism, among other things.




Many of the compounds found in rye are processed by gut bacteria before getting absorbed into the body. The study found that gut microbes and microbes found in sourdough produce compounds that are partially the same. However, gut microbes also produce derivatives of trimethylglycine, also known as betaine, contained in the rye.
An earlier study by the research group has shown that at least one of these derivatives reduces the need for oxygen in heart muscle cells, which may protect the heart from ischemia or possibly even enhance its performance. The findings can explain some of the health benefits of rye, including better blood sugar levels and a lower risk of cardiovascular diseases.
The study used metabolomics as the primary method to carry out an extensive analysis of metabolites found in food and the human body. The effects of gut microbes were studied in mice and in an in vitro gastrointestinal model, mimicking the function of the human gut. Using these two models, the researchers were able to eliminate naturally occurring differences in the gut microbiome between different individuals, making it easier to detect metabolites actually originating from rye.
Rye can be traced back to what is now known as present-day eastern Turkey, from where it has spread to many cuisines across the world. In Finland, for example, rye has been consumed for thousands of years, and it was recently selected as the country's national food.
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A significant factor contributing to the health benefits of rye are its bioactive compounds, or phytochemicals, which serve as antioxidants. In addition, gut microbes seem to play an important role in turning these compounds into a format that can be easily absorbed by the body, making it possible for them to have a greater effect.
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Source-Eurekalert