Premium
Microbial and endogenous metabolic conversions of rye phytochemicals
Author(s) -
Koistinen Ville M.,
Hanhineva Kati
Publication year - 2017
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201600627
Subject(s) - phytochemical , endogeny , fermentation , plant metabolism , food science , biology , microbial metabolism , metabolism , metabolic pathway , biochemistry , microbiology and biotechnology , chemistry , bacteria , rna , genetics , gene
Rye is one of the main cereals produced and consumed in the hemiboreal climate region. Due to its use primarily as wholegrain products, rye provides a rich source of dietary fibre as well as several classes of phytochemicals, bioactive compounds with potentially positive health implications. Here, we review the current knowledge of the metabolic pathways of phytochemical classes abundant in rye, starting from the microbial transformations occurring during the sourdough process and colonic fermentation and continuing with the endogenous metabolism. Additionally, we discuss the detection of specific metabolites by MS in different phases of their journey from the cereal to the target organs and excretion.