New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota
Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria a...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524002028 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846117556175241216 |
|---|---|
| author | Federica Mastrolonardo Alice Costantini Andrea Polo Michela Verni Wilson José Fernandes Lemos Junior Ali Zein Alabiden Tlais Olga Nikoloudaki Lena Birgitta Marie Granehäll Marco Gobbetti Erica Pontonio Raffaella Di Cagno |
| author_facet | Federica Mastrolonardo Alice Costantini Andrea Polo Michela Verni Wilson José Fernandes Lemos Junior Ali Zein Alabiden Tlais Olga Nikoloudaki Lena Birgitta Marie Granehäll Marco Gobbetti Erica Pontonio Raffaella Di Cagno |
| author_sort | Federica Mastrolonardo |
| collection | DOAJ |
| description | Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria and yeast were screened to select the most promising starters for sourdough preparation. The type II sourdough with Lactiplantibacillus plantarum CR1, Furfurilactobacillus rossiae CR5 and Saccharomyces cerevisiae E10 had the highest acidification and total free amino acids value, while resulting in bread with the highest IVPD and the lowest pGI.Sourdough breads were manufactured with the new recipes. They had improved protein digestibility and starch hydrolysis, and enhanced content of dietary fiber, phenolics and unsaturated free fatty acids. The impact of new fortified sourdough breads on colon microbial ecosystems was investigated by the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). The intake promoted the short-chain fatty acids synthesis and expanded several bacterial taxa with potential to exert beneficial activities. The synergic combination of sourdough fermentation and fortification with fermented plant-based matrices (including by-products) was a suitable strategy to promote better nutritional and digestibility properties in breads, and to promisingly address the modulation of gut microbiota. |
| format | Article |
| id | doaj-art-470c0d2866d2402d89a42c984b200d1b |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-470c0d2866d2402d89a42c984b200d1b2024-12-18T08:53:56ZengElsevierFuture Foods2666-83352024-12-0110100498New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiotaFederica Mastrolonardo0Alice Costantini1Andrea Polo2Michela Verni3Wilson José Fernandes Lemos Junior4Ali Zein Alabiden Tlais5Olga Nikoloudaki6Lena Birgitta Marie Granehäll7Marco Gobbetti8Erica Pontonio9Raffaella Di Cagno10Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; International Center on Food Fermentation, 39100 Bolzano, Italy; Corresponding author.Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; International Center on Food Fermentation, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; International Center on Food Fermentation, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; International Center on Food Fermentation, 39100 Bolzano, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; International Center on Food Fermentation, 39100 Bolzano, ItalyTwo new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria and yeast were screened to select the most promising starters for sourdough preparation. The type II sourdough with Lactiplantibacillus plantarum CR1, Furfurilactobacillus rossiae CR5 and Saccharomyces cerevisiae E10 had the highest acidification and total free amino acids value, while resulting in bread with the highest IVPD and the lowest pGI.Sourdough breads were manufactured with the new recipes. They had improved protein digestibility and starch hydrolysis, and enhanced content of dietary fiber, phenolics and unsaturated free fatty acids. The impact of new fortified sourdough breads on colon microbial ecosystems was investigated by the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). The intake promoted the short-chain fatty acids synthesis and expanded several bacterial taxa with potential to exert beneficial activities. The synergic combination of sourdough fermentation and fortification with fermented plant-based matrices (including by-products) was a suitable strategy to promote better nutritional and digestibility properties in breads, and to promisingly address the modulation of gut microbiota.http://www.sciencedirect.com/science/article/pii/S2666833524002028Plant-based ingredientsApple by-productsAvocadoWalnutSourdoughGut ecosystem |
| spellingShingle | Federica Mastrolonardo Alice Costantini Andrea Polo Michela Verni Wilson José Fernandes Lemos Junior Ali Zein Alabiden Tlais Olga Nikoloudaki Lena Birgitta Marie Granehäll Marco Gobbetti Erica Pontonio Raffaella Di Cagno New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota Future Foods Plant-based ingredients Apple by-products Avocado Walnut Sourdough Gut ecosystem |
| title | New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota |
| title_full | New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota |
| title_fullStr | New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota |
| title_full_unstemmed | New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota |
| title_short | New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota |
| title_sort | new fermented plant based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota |
| topic | Plant-based ingredients Apple by-products Avocado Walnut Sourdough Gut ecosystem |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524002028 |
| work_keys_str_mv | AT federicamastrolonardo newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT alicecostantini newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT andreapolo newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT michelaverni newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT wilsonjosefernandeslemosjunior newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT alizeinalabidentlais newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT olganikoloudaki newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT lenabirgittamariegranehall newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT marcogobbetti newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT ericapontonio newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota AT raffaelladicagno newfermentedplantbasedingredientsinsourdoughbreadsenhancednutritionalvalueandimpactedongutmicrobiota |