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Pérez-Vega KA, Sanllorente A, Zomeño MD, Quindós A, Muñoz-Martínez J, Malcampo M, Aldea-Perona A, Hernáez Á, Lluansí A, Llirós M, Elias I, Elias-Masiques N, Aldeguer X, Muñoz D, Gaixas S, Blanchart G, Schröder H, Hernando-Redondo J, Carrón N, González-Torres P, Konstantinidou V, Fitó M, Castañer O. Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome. Nutrients 2024; 16:2380. [PMID: 39125261 PMCID: PMC11314010 DOI: 10.3390/nu16152380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 08/12/2024] Open
Abstract
The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, and gut microbiota composition in adults with metabolic syndrome. In a double-blind clinical trial, participants were randomized to consume either Elias Boulanger® long-fermentation (48 h) sourdough bread (EBLong) or Elias Boulanger® short-fermentation (2 h) sourdough bread (EBShort) over a two-month period. We assessed clinical parameters, inflammatory biomarkers, satiety-related hormones, and the richness and abundance of gut microbiota at baseline and follow-up. The participants included 31 individuals (mean age, 67, 51.6% female). EBShort was associated with reduced levels of soluble intercellular adhesion molecule (sICAM), and all participants, regardless of the intervention, exhibited a decrease in sICAM and diastolic pressure from baseline (p < 0.017). At follow-up, plasminogen activator inhibitor-1 (PAI-1) levels were lower in EBShort (-744 pg/mL; 95%CI: -282 to -1210 pg/mL) compared to EBLong. No differences in microbiota richness or abundance were observed. EBShort bread was effective in reducing some inflammation markers. The consumption of sourdough bread may offer potential benefits in reducing inflammation markers in individuals with metabolic syndrome; however, longer fermentation times did not show additional benefits.
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Affiliation(s)
- Karla Alejandra Pérez-Vega
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- PhD Program in Food Science and Nutrition, Universitat de Barcelona, 08028 Barcelona, Spain
| | - Albert Sanllorente
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Unitat de Suport a la Recerca Metropolitana Sud, Fundació Institut Universitari per a la Recerca a l’Atenció Primària de Salut Jordi Gol i Gurina (IDIAPJGol), 08907 Hospitalet de Llobregat, Spain
- Direcció d’Atenció Primària Metropolitana Sud, Institut Català de la Salut, 08907 Hospitalet de Llobregat, Spain
| | - María-Dolores Zomeño
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Blanquerna School of Health Sciences, Universitat Ramon Llull, 08025 Barcelona, Spain
| | - Ana Quindós
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
| | - Júlia Muñoz-Martínez
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Global Research on Wellbeing Research Group (GRoW), Facultat de Ciències de la Salut Blanquerna, Universitat Ramon Llull, 08025 Barcelona, Spain
- Research Group on Pedagogy, Society and Innovation with ICT Support (PSITIC), Facultat de Psicologia, Ciències de l’Educació i l’Esport Blanquerna, Universitat Ramon Llull, 08022 Barcelona, Spain
| | - Mireia Malcampo
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
| | - Ana Aldea-Perona
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
| | - Álvaro Hernáez
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Blanquerna School of Health Sciences, Universitat Ramon Llull, 08025 Barcelona, Spain
| | - Aleix Lluansí
- Digestive Diseases and Microbiota Group, Institut d’Investigació Biomèdica de Girona, 17190 Salt, Spain; (A.L.); (M.L.); (X.A.)
- Institut de Recerca Sant Joan de Déu (IRSJD), Hospital Sant Joan de Déu, 08950 Barcelona, Spain
| | - Marc Llirós
- Digestive Diseases and Microbiota Group, Institut d’Investigació Biomèdica de Girona, 17190 Salt, Spain; (A.L.); (M.L.); (X.A.)
- Bioinformatics and Bioimaging (BI-SQUARED) Research Group, Biosciences Department, Faculty of Sciences, Technology and Engineerings Universitat de Vic—Universitat Central de Catalunya, 08500 Vic, Spain
| | - Isidre Elias
- Elias–Boulanger S.L., 08340 Vilassar de Mar, Spain; (I.E.)
| | | | - Xavier Aldeguer
- Digestive Diseases and Microbiota Group, Institut d’Investigació Biomèdica de Girona, 17190 Salt, Spain; (A.L.); (M.L.); (X.A.)
- GoodGut S.L., 17003 Girona, Spain
- Digestive Service, Hospital Universitari de Girona Dr. Josep Trueta, 17007 Girona, Spain
| | - Daniel Muñoz
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Sònia Gaixas
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
| | - Gemma Blanchart
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
| | - Helmut Schröder
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Javier Hernando-Redondo
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Nerea Carrón
- Microomics Systems S.L., 08041 Barcelona, Spain; (N.C.); (P.G.-T.)
| | | | - Valentini Konstantinidou
- Medoliali S.L. (DNANUTRICOACH®), 08006 Barcelona, Spain;
- Faculty of Health Sciences, Universitat Oberta de Catalunya (Open University of Catalonia, UOC), 08018 Barcelona, Spain
| | - Montserrat Fitó
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Olga Castañer
- Hospital del Mar Research Institute, 08003 Barcelona, Spain; (K.A.P.-V.); (A.S.); (M.-D.Z.); (A.Q.); (J.M.-M.); (M.M.); (A.A.-P.); (Á.H.); (D.M.); (S.G.); (G.B.); (H.S.); (J.H.-R.); (O.C.)
- Consorcio Centro de Investigación Biomédica En Red (CIBER), M.P. Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain
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Temkov M, Rocha JM, Rannou C, Ducasse M, Prost C. Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations. Front Nutr 2024; 11:1370086. [PMID: 38887499 PMCID: PMC11180745 DOI: 10.3389/fnut.2024.1370086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Accepted: 05/14/2024] [Indexed: 06/20/2024] Open
Abstract
Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation. The objective of this research was to investigate if using unrefined wheat flour or the addition of intact cereals in formulation or alternating the baking time would have an effect on physical characteristics, sensory quality, glycaemic index and appetite sensations in wheat sourdough bread. In the study, three types of commercial part-baked frozen sourdough bread, baked to the final baking for two different times (long and short baking time) were used. A randomized controlled crossover trial was performed with 10 healthy adults who consumed sufficient quantity of bread to ingest 50 g available carbohydrates. Participants self-reported appetite sensations (desire to eat, hunger, fullness, satisfaction, appetite) on a 10 cm visual analog scale (VAS) scale in a course of 180 min. In addition, bread products were subjected to overall acceptability and different sensory attributes were examined on JAR "just about right" scale. Different bread formulations (refined flour, unrefined wheat flour, cereal flour or intact cereals) and different length of baking time significantly influenced (p < 0.005) physical, textural and sensory features of products. The alternation of aforementioned parameters decreased the glycemic index, but not significantly (p > 0.005). No correlation was found between lower GI, satiety and satiation. Liking score and incremental area under the curve (iAUC) of satiety and satiation were calculated as highest in sourdough bread with added cereals.
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Affiliation(s)
- Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Skopje, North Macedonia
| | - João Miguel Rocha
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto (FEUP), Porto, Portugal
- ALiCE – Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto (FEUP), Porto, Portugal
| | - Cécile Rannou
- ONIRIS, VETAGROBIO, UMR GEPEA CNRS 6144, Nantes, France
| | | | - Carole Prost
- ONIRIS, VETAGROBIO, UMR GEPEA CNRS 6144, Nantes, France
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Jalili M, Nazari M, Magkos F. Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges. Int J Mol Sci 2023; 24:ijms24032665. [PMID: 36768984 PMCID: PMC9916812 DOI: 10.3390/ijms24032665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/27/2023] [Accepted: 01/28/2023] [Indexed: 02/03/2023] Open
Abstract
Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.
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Affiliation(s)
- Mahsa Jalili
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, 1165 Copenhagen, Denmark
| | - Maryam Nazari
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan JF62+4W5, Iran
| | - Faidon Magkos
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, 1165 Copenhagen, Denmark
- Correspondence:
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Ribet L, Dessalles R, Lesens C, Brusselaers N, Durand-Dubief M. Nutritional benefits of sourdoughs: A systematic review. Adv Nutr 2023; 14:22-29. [PMID: 36811591 PMCID: PMC10103004 DOI: 10.1016/j.advnut.2022.10.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/14/2022] [Accepted: 10/05/2022] [Indexed: 12/23/2022] Open
Abstract
Food fermentation using sourdough-i.e., consortia of lactic bacteria and yeasts-is increasingly considered among the public as a natural transformation yielding nutritional benefits; however, it is unclear whether its alleged properties are validated by science. The aim of this study was to systematically review the clinical evidence related to the effect of sourdough bread on health. Bibliographic searches were performed in 2 different databases (The Lens and PubMed) up to February 2022. Eligible studies were randomized controlled trials involving adults, healthy or not, given any type of sourdough bread compared with those given any type of yeast bread. A total of 573 articles were retrieved and investigated, of which 25 clinical trials met the inclusion criteria. The 25 clinical trials included a total of 542 individuals. The main outcomes investigated in the retrieved studies were glucose response (N = 15), appetite (N = 3), gastrointestinal markers (N = 5), and cardiovascular markers (N = 2). Overall, it is currently difficult to establish a clear consensus with regards to the beneficial effects of sourdough per se on health when compared with other types of bread because a variety of factors, such as the microbial composition of sourdough, fermentation parameters, cereals, and flour types potentially influence the nutritional properties of bread. Nonetheless, in studies using specific strains and fermentation conditions, significant improvements were observed in parameters related to glycemic response, satiety, or gastrointestinal comfort after bread ingestion. The reviewed data suggest that sourdough has great potential to produce a variety of functional foods; however, its complex and dynamic ecosystem requires further standardization to conclude its clinical health benefits.
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Affiliation(s)
- Léa Ribet
- Baking Science, Lesaffre Institute of Science & Technology, Lesaffre, Marcq-en-Barœul, France
| | | | - Corinne Lesens
- Baking Science, Lesaffre Institute of Science & Technology, Lesaffre, Marcq-en-Barœul, France
| | - Nele Brusselaers
- Global Health Institute, Antwerp University, Antwerp, Belgium; Centre for Translational Microbiome Research (CTMR), Department of Microbiology, Tumor and Cell Biology, Karolinska Institute, Karolinska Hospital, Stockholm, Sweden; Department of Head and Skin, Ghent University, Ghent, Belgium
| | - Mickaël Durand-Dubief
- Discovery & Front End Innovation, Lesaffre Institute of Science & Technology, Lesaffre, Marcq-en-Barœul, France.
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Iversen KN, Jonsson K, Landberg R. The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor. Front Nutr 2022; 9:868938. [PMID: 35757252 PMCID: PMC9218669 DOI: 10.3389/fnut.2022.868938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Accepted: 04/26/2022] [Indexed: 11/15/2022] Open
Abstract
Consumption of whole grain has been associated with lower incidence of type-2 diabetes, cardiovascular disease and their risk factors including improved glycemic control. In comparison with other whole grain products, rye bread has been shown to induce lower insulin response in the postprandial phase, without affecting the glucose response. This phenomenon has been referred to as the “rye factor” and is being explored in this review where we summarize the findings from meal and extended meal studies including rye-based foods. Overall, results from intervention studies showed that rye-based foods vs. (wheat) control foods had positive effect on both insulin and glucose responses in the postprandial phase, rather than on insulin alone. Mechanistic studies have shown that the rye factor phenomenon might be due to slowing of the glucose uptake in the intestine. However, this has also been shown for wheat-based bread and is likely an effect of structural properties of the investigated foods rather than the rye per se. More carefully controlled studies where standardized structural properties of different cereals are linked to the postprandial response are needed to further elucidate the underlying mechanisms and determinants for the effect of specific cereals and product traits on postprandial glycemic control.
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Affiliation(s)
- Kia Nøhr Iversen
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Karin Jonsson
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Rikard Landberg
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
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