Rye is healthy, thanks to an interplay of microbes

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Rye is healthy, thanks to an interplay of microbes

Eating rye has many health benefits. A new study from the University of Eastern Finland now shows that lactic and intestinal bacteria contribute to the health benefits of rye. Published in Microbiome, the study used a metabolomic approach to analyze metabolites in food and in the human body.

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

Many of the compounds in rye are transformed by intestinal bacteria before being absorbed by the body. The study found that intestinal microbes and microbes in sourdough produce compounds that are partially the same. However, intestinal microbes also produce derivatives of trimethylglycine, also known as betaine, contained in rye. A previous study by the research group showed that at least one of these derivatives reduces the need for oxygen in heart muscle cells, which can protect the heart from ischemia or even improve its performance. The results may explain some of the health benefits of rye, including better blood sugar levels and a lower risk of cardiovascular disease.

The study used metabolomics as the primary method to conduct a thorough analysis of metabolites in food and in the human body. The effects of intestinal microbes were studied in mice and in an in vitro gastrointestinal model, mimicking the function of the human intestine. Using these two models, the researchers were able to eliminate natural differences in intestinal microbiome between different individuals, which facilitated the detection of metabolites actually derived from rye.

Rye dates back to what is now called eastern Turkey, where it has spread to many cuisines around the world. In Finland, for example, rye has been consumed for thousands of years, and has recently been selected as the country's national food.

Although the health benefits of rye have long been known, the underlying mechanisms are still poorly understood. For example, the so-called rye factor refers to the lower insulin response caused by rye than, for example, wheat bread. Eating rye slows down blood sugar levels, which has beneficial effects on health - for a reason that remains unknown.

The bioactive or phytochemical compounds in rye, which serve as antioxidants, are an important factor that contributes to the health benefits of rye. In addition, intestinal microbes appear to play an important role in transforming these compounds into a format that can be easily absorbed by the body, allowing them to have a greater effect.

"The major role played by intestinal microbes in human health has become increasingly evident in recent decades, and that is why intestinal microbes should be very well treated. It is a good idea to avoid unnecessary antibiotics and feed intestinal microbes with an optimal diet - such as rye," notes Ville Koistinen, a researcher at the University of Eastern Finland.