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Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread

It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively,...

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Autores principales: Wang, Huisong, Pang, Guangchang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019488/
https://www.ncbi.nlm.nih.gov/pubmed/31861252
http://dx.doi.org/10.3390/nu12010001
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author Wang, Huisong
Pang, Guangchang
author_facet Wang, Huisong
Pang, Guangchang
author_sort Wang, Huisong
collection PubMed
description It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively, using one piece of fermented wheat dough and then consumed by 16 healthy young volunteers. By detecting 38 cytokines, 12 metabolic enzymes, glucose, lactate, and nicotinamide adenine dinucleotide (NADH) in the serum, the cytokine network and central metabolic pathway network were investigated to compare the effects of the two staple foods on immunity and metabolism. Compared with steamed bread, baked bread increased (p < 0.05) concentrations of fractalkine and macrophage-derived chemokine, decreased (p < 0.05) the concentration of interleukin-1RA, increased (p < 0.05) the expression level of phosphofructokinase, and decreased (p < 0.05) the expression level of glucose-6-phosphate dehydrogenase in the serum. Two network analyses indicated that baked bread, as compared to the steamed bread, enhanced communication between immune cells, increased catabolism, and decreased anabolism. Further, a correlation analysis of cytokines and metabolic enzymes suggested that the two staple foods may affect metabolism by regulating the secretion of cytokines. These findings highlight how the same raw food material processed by different methods may have different impacts on immunity and metabolism in humans.
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spelling pubmed-70194882020-03-09 Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread Wang, Huisong Pang, Guangchang Nutrients Article It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively, using one piece of fermented wheat dough and then consumed by 16 healthy young volunteers. By detecting 38 cytokines, 12 metabolic enzymes, glucose, lactate, and nicotinamide adenine dinucleotide (NADH) in the serum, the cytokine network and central metabolic pathway network were investigated to compare the effects of the two staple foods on immunity and metabolism. Compared with steamed bread, baked bread increased (p < 0.05) concentrations of fractalkine and macrophage-derived chemokine, decreased (p < 0.05) the concentration of interleukin-1RA, increased (p < 0.05) the expression level of phosphofructokinase, and decreased (p < 0.05) the expression level of glucose-6-phosphate dehydrogenase in the serum. Two network analyses indicated that baked bread, as compared to the steamed bread, enhanced communication between immune cells, increased catabolism, and decreased anabolism. Further, a correlation analysis of cytokines and metabolic enzymes suggested that the two staple foods may affect metabolism by regulating the secretion of cytokines. These findings highlight how the same raw food material processed by different methods may have different impacts on immunity and metabolism in humans. MDPI 2019-12-18 /pmc/articles/PMC7019488/ /pubmed/31861252 http://dx.doi.org/10.3390/nu12010001 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Huisong
Pang, Guangchang
Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
title Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
title_full Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
title_fullStr Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
title_full_unstemmed Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
title_short Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
title_sort baked bread enhances the immune response and the catabolism in the human body in comparison with steamed bread
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019488/
https://www.ncbi.nlm.nih.gov/pubmed/31861252
http://dx.doi.org/10.3390/nu12010001
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