{"entity": "journal", "iuid": "ea9d2f4cdf774b70b511a4155016eed2", "timestamp": "2026-07-17T17:12:15.643Z", "links": {"self": {"href": "https://publications.scilifelab.se/journal/Mol%20Nutr%20Food%20Res.json"}, "display": {"href": "https://publications.scilifelab.se/journal/Mol%20Nutr%20Food%20Res"}}, "title": "Mol Nutr Food Res", "issn": "1613-4133", "issn-l": "1613-4125", "publications_count": 2, "publications": [{"entity": "publication", "iuid": "40461a04a9f949a4919658b67e5f6e09", "links": {"self": {"href": "https://publications.scilifelab.se/publication/40461a04a9f949a4919658b67e5f6e09.json"}, "display": {"href": "https://publications.scilifelab.se/publication/40461a04a9f949a4919658b67e5f6e09"}}, "title": "Metabolite Pattern Derived from Lactiplantibacillus plantarum-Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth.", "authors": [{"family": "Koistinen", "given": "Ville M", "initials": "VM"}, {"family": "Hedberg", "given": "Maria", "initials": "M"}, {"family": "Shi", "given": "Lin", "initials": "L"}, {"family": "Johansson", "given": "Anders", "initials": "A"}, {"family": "Savolainen", "given": "Otto", "initials": "O"}, {"family": "Lehtonen", "given": "Marko", "initials": "M"}, {"family": "Aura", "given": "Anna-Marja", "initials": "A"}, {"family": "Hanhineva", "given": "Kati", "initials": "K"}, {"family": "Landberg", "given": "Rikard", "initials": "R"}], "type": "journal article", "published": "2022-11-00", "journal": {"title": "Mol Nutr Food Res", "issn": "1613-4133", "issn-l": "1613-4125", "volume": "66", "issue": "21", "pages": "e2101096"}, "abstract": "Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. The study aims to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole-grain rye products and how it affects the growth of bacterial species of potential importance to health and disease.\r\n\r\nThe study uses Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favor rye as its substrate. Using LC-MS metabolomics, the study finds seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition is achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures.\r\n\r\nThe study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet-microbiota interactions.", "doi": "10.1002/mnfr.202101096", "pmid": "35960594", "labels": {"Chalmers Mass Spectrometry Infrastructure": "Collaborative"}, "xrefs": [], "notes": [], "created": "2022-12-05T08:24:09.140Z", "modified": "2023-04-13T09:01:50.510Z"}, {"entity": "publication", "iuid": "6eaf552089d04408868b0adaa7a16350", "links": {"self": {"href": "https://publications.scilifelab.se/publication/6eaf552089d04408868b0adaa7a16350.json"}, "display": {"href": "https://publications.scilifelab.se/publication/6eaf552089d04408868b0adaa7a16350"}}, "title": "Wholegrain oat diet changes the expression of genes associated with intestinal bile acid transport.", "authors": [{"family": "Andersson", "given": "Kristina E", "initials": "KE"}, {"family": "Chawade", "given": "Aakash", "initials": "A"}, {"family": "Thuresson", "given": "Narda", "initials": "N"}, {"family": "Rascon", "given": "Ana", "initials": "A"}, {"family": "\u00d6ste", "given": "Rickard", "initials": "R"}, {"family": "Sterner", "given": "Olov", "initials": "O"}, {"family": "Olsson", "given": "Olof", "initials": "O"}, {"family": "Hellstrand", "given": "Per", "initials": "P"}], "type": "journal article", "published": "2017-07-00", "journal": {"volume": "61", "issn": "1613-4133", "issue": "7", "title": "Mol Nutr Food Res", "issn-l": "1613-4125"}, "abstract": "The molecular mechanisms underlying the cholesterol-lowering properties of oats are only partly known. To study possible pathways involved, we investigated gene expressions in the liver and small intestine of mice fed oats.\n\nCholesterol and bile acids were analyzed in plasma and feces from LDL-receptor deficient (LDLr(-/-) ) mice fed Western diet with wholegrain oats. A transcriptome analysis of mRNA from liver and jejunum was performed together with quantitative RT-PCR. Oat-fed mice had lower levels of plasma lipids and increased levels of bile acids and cholesterol in feces compared with controls. Two hundred thirty nine genes in jejunum and 25 genes in liver were differentially expressed (FDR corrected p < 0.05). The most affected biological process in jejunum was lipid biosynthesis and regulation. The apical sodium-dependent bile acid transporter (ASBT, Slc10a) and the intracellular bile acid binding protein (Fabp6) were both upregulated, whereas small heterodimer partner-1 (Shp-1) and apolipoprotein CII (Apoc2) were downregulated.\n\nWhole oats attenuated responses typically induced by high-fat diet. Increased expression of genes for intestinal bile acid uptake following oat consumption suggests retention in the gut lumen rather than decreased uptake capacity as cause for the increased bile acid excretion and the concomitant reduction of plasma cholesterol.", "doi": "10.1002/mnfr.201600874", "pmid": "28205325", "labels": {"National Genomics Infrastructure": "Service", "NGI Stockholm (Genomics Applications)": "Service", "NGI Stockholm (Genomics Production)": "Service", "Bioinformatics Support for Computational Resources": "Service"}, "xrefs": [], "notes": [], "created": "2017-11-03T16:18:36.937Z", "modified": "2024-01-16T13:48:47.781Z"}], "created": "2017-11-03T16:18:36.960Z", "modified": "2020-11-27T13:14:06.091Z"}