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Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker’s yeast breads...

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Autores principales: Rizzello, Carlo Giuseppe, Portincasa, Piero, Montemurro, Marco, Di Palo, Domenica Maria, Lorusso, Michele Pio, De Angelis, Maria, Bonfrate, Leonilde, Genot, Bernard, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950244/
https://www.ncbi.nlm.nih.gov/pubmed/31817104
http://dx.doi.org/10.3390/nu11122954
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author Rizzello, Carlo Giuseppe
Portincasa, Piero
Montemurro, Marco
Di Palo, Domenica Maria
Lorusso, Michele Pio
De Angelis, Maria
Bonfrate, Leonilde
Genot, Bernard
Gobbetti, Marco
author_facet Rizzello, Carlo Giuseppe
Portincasa, Piero
Montemurro, Marco
Di Palo, Domenica Maria
Lorusso, Michele Pio
De Angelis, Maria
Bonfrate, Leonilde
Genot, Bernard
Gobbetti, Marco
author_sort Rizzello, Carlo Giuseppe
collection PubMed
description As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker’s yeast breads. Microbiological and biochemical data showed the representativeness of the baker´s yeast bread (BYB) and the two sourdough breads (SB and t-SB, mainly differing for the time of fermentation) manufactured at semi-industrial level. All in vitro nutritional indices had the highest scores for sourdough breads. Thirty-six healthy volunteers underwent an in vivo challenge in response to bread ingestion, while monitoring gallbladder, stomach, and oro-cecal motility. SB, made with moderate sourdough acidification, stimulated more appetite and induced lower satiety. t-SB, having the most intense acidic taste, induced the highest fullness perception in the shortest time. Gallbladder response did not differ among breads, while gastric emptying was faster with sourdough breads. Oro-cecal transit was prolonged for BYB and faster for sourdough breads, especially when made with traditional and long-time fermentation (t-SB), whose transit lasted ca. 20 min less than BYB. Differences in carbohydrate digestibility and absorption determined different post-prandial glycaemia responses. Sourdough breads had the lowest values. After ingesting sourdough breads, which had a concentration of total free amino acids markedly higher than that of BYB, the levels in blood plasma were maintained at constantly high levels for extended time.
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spelling pubmed-69502442020-01-16 Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses Rizzello, Carlo Giuseppe Portincasa, Piero Montemurro, Marco Di Palo, Domenica Maria Lorusso, Michele Pio De Angelis, Maria Bonfrate, Leonilde Genot, Bernard Gobbetti, Marco Nutrients Article As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker’s yeast breads. Microbiological and biochemical data showed the representativeness of the baker´s yeast bread (BYB) and the two sourdough breads (SB and t-SB, mainly differing for the time of fermentation) manufactured at semi-industrial level. All in vitro nutritional indices had the highest scores for sourdough breads. Thirty-six healthy volunteers underwent an in vivo challenge in response to bread ingestion, while monitoring gallbladder, stomach, and oro-cecal motility. SB, made with moderate sourdough acidification, stimulated more appetite and induced lower satiety. t-SB, having the most intense acidic taste, induced the highest fullness perception in the shortest time. Gallbladder response did not differ among breads, while gastric emptying was faster with sourdough breads. Oro-cecal transit was prolonged for BYB and faster for sourdough breads, especially when made with traditional and long-time fermentation (t-SB), whose transit lasted ca. 20 min less than BYB. Differences in carbohydrate digestibility and absorption determined different post-prandial glycaemia responses. Sourdough breads had the lowest values. After ingesting sourdough breads, which had a concentration of total free amino acids markedly higher than that of BYB, the levels in blood plasma were maintained at constantly high levels for extended time. MDPI 2019-12-04 /pmc/articles/PMC6950244/ /pubmed/31817104 http://dx.doi.org/10.3390/nu11122954 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
Rizzello, Carlo Giuseppe
Portincasa, Piero
Montemurro, Marco
Di Palo, Domenica Maria
Lorusso, Michele Pio
De Angelis, Maria
Bonfrate, Leonilde
Genot, Bernard
Gobbetti, Marco
Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
title Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
title_full Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
title_fullStr Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
title_full_unstemmed Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
title_short Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
title_sort sourdough fermented breads are more digestible than those started with baker’s yeast alone: an in vivo challenge dissecting distinct gastrointestinal responses
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950244/
https://www.ncbi.nlm.nih.gov/pubmed/31817104
http://dx.doi.org/10.3390/nu11122954
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