Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Autor: Kati Väkeväinen, Noora Rinkinen, Roosa-Maria Willman, Jenni Lappi, Kaisa Raninen, Anna Kårlund, Santtu Mikkonen, Carme Plumed-Ferrer, Marjukka Kolehmainen

Publikováno v: Foods, Vol 10, Iss 4, p 792 (2021)

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have main

Externí odkaz: https://doaj.org/article/6107e7f6720940ff8823d62cc9853872

Gut microbiota signatures predict host and microbiota responses to dietary interventions in obese individuals.

Autor: Katri Korpela, Harry J Flint, Alexandra M Johnstone, Jenni Lappi, Kaisa Poutanen, Evelyne Dewulf, Nathalie Delzenne, Willem M de Vos, Anne Salonen

Publikováno v: PLoS ONE, Vol 9, Iss 6, p e90702 (2014)

BackgroundInteractions between the diet and intestinal microbiota play a role in health and disease, including obesity and related metabolic complications. There is great interest to use dietary means to manipulate the microbiota to promote health. C

Externí odkaz: https://doaj.org/article/b9a29aacd26042d6a410b6ad067a6341

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study

Autor: Augustin Scalbert, Marjukka Kolehmainen, Pekka Keski-Rahkonen, Valerie Micard, Kaisa S. Poutanen, Jussi Pihlajamäki, Marc J. Gunter, Natalia Rosa-Sibakov, Jenna Jokkala, Hannu Mykkänen, Pirkka V. Kirjavainen, Jenni Lappi, Kati Hanhineva

Publikováno v: American Journal of Clinical Nutrition
American Journal of Clinical Nutrition, American Society for Nutrition, 2019, 109 (6), pp.1630-1639. ⟨10.1093/ajcn/nqy394⟩
Keski-Rahkonen, P, Kolehmainen, M, Lappi, J, Micard, V, Jokkala, J, Rosa-Sibakov, N, Pihlajamäki, J, Kirjavainen, P V, Mykkänen, H, Poutanen, K, Gunter, M J, Scalbert, A & Hanhineva, K 2019, ' Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye : An untargeted metabolomics study ', The American journal of clinical nutrition, vol. 109, no. 6, pp. 1630-1639 . https://doi.org/10.1093/ajcn/nqy394

BACKGROUND: Wholegrain consumption has been associated with beneficial health effects including reduction of diabetes and cancer risk; however, the underlying mechanisms are not fully understood.OBJECTIVE: The aim of this study was to characterize th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72d8b3d236bc2d9247346a1a07e47470
https://hal.inrae.fr/hal-02627702

Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

Autor: Olavi Raatikainen, Mikko Kolehmainen, Kaisa Raninen, Marjukka Kolehmainen, Kaisa Poutanen, Hannu Mykkänen, Jenni Lappi

Publikováno v: Raninen, K, Lappi, J, Kolehmainen, M, Kolehmainen, M, Mykkänen, H, Poutanen, K & Raatikainen, O 2017, ' Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms ', International Journal of Food Sciences and Nutrition, vol. 68, no. 8, pp. 987-996 . https://doi.org/10.1080/09637486.2017.1312296

The potential of utilising exhaled breath volatile organic compound (VOC) profiles in studying diet-derived metabolic changes was examined. After a four-week initial diet period with white wheat bread (WW), seven participants received in randomised o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52234c19346b7553f132580ac1e63b39
https://cris.vtt.fi/en/publications/674bfe95-7627-4913-b732-a3c21b895d8c

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Autor: Ursula Schwab, Jenni Lappi, Emilia Selinheimo, Kaisa Poutanen, Hannu Mykkänen, Marjukka Kolehmainen, Pekka Lehtinen, Kati Katina

Publikováno v: Lappi, J, Selinheimo, E, Schwab, U, Katina, K, Lehtinen, P, Mykkänen, H, Kolehmainen, M & Poutanen, K 2010, ' Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses ', Journal of Cereal Science, vol. 51, no. 1, pp. 152-158 . https://doi.org/10.1016/j.jcs.2009.11.006

Glycemic responses to most of the conventional breads are high, including breads made of wholemeal flour. Baking technology is known to affect these responses. The aim of the present study was to investigate effects of xylanase enzyme treatment and s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0be2632bc729e13f0a48176be0e08003
https://doi.org/10.1016/j.jcs.2009.11.006