Abstract
Four LAB strains belonging to the Lactobacillus and Leuconostoc genera were investigated in experimental bread-making in comparison with Saccharomyces cerevisiae (SC). The derived breads were evaluated for microbiological and technological characteristics. Functional features associated to degradation of starch, release of gluten exorphins were investigated ante and post in vitro gastrointestinal digestion. Digestates were also assessed for rapidly digestible starch (RDS) through Englyst's method and for secretion of the satiety hormone PYY when administered to an in vitro human intestinal cell co-culture. A clear separation emerged between LAB and SC samples, being the highest difference affected by TTA and reduction of phytate. The SC sample was also distinguishable by its highest levels of simple sugars, in particular glucose, post in vitro digestion and PYY secretion. Breads from LAB strains differed with regard to volume and moisture, TTA, phytate reduction, exorphins release, total sugars and glucose contents post in vitro digestion.
| Original language | English |
|---|---|
| Pages (from-to) | 330-338 |
| Number of pages | 9 |
| Journal | Journal of Functional Foods |
| Volume | 45 |
| DOIs | |
| Publication status | Published - Jun 1 2018 |
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Keywords
- Bread
- Exorphins
- Lactic acid bacteria
- Phytic acid
- Satiety hormone
- Starch hydrolysis
ASJC Scopus subject areas
- Food Science
- Medicine (miscellaneous)
- Nutrition and Dietetics
Cite this
Chemical and nutritional properties of white bread leavened by lactic acid bacteria. / Bottani, Michela; Brasca, Milena; Ferraretto, Anita; Cardone, Gaetano; Casiraghi, Maria Cristina; Lombardi, Giovanni; De Noni, Ivano; Cattaneo, Stefano; Silvetti, Tiziana.
In: Journal of Functional Foods, Vol. 45, 01.06.2018, p. 330-338.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Chemical and nutritional properties of white bread leavened by lactic acid bacteria
AU - Bottani, Michela
AU - Brasca, Milena
AU - Ferraretto, Anita
AU - Cardone, Gaetano
AU - Casiraghi, Maria Cristina
AU - Lombardi, Giovanni
AU - De Noni, Ivano
AU - Cattaneo, Stefano
AU - Silvetti, Tiziana
PY - 2018/6/1
Y1 - 2018/6/1
N2 - Four LAB strains belonging to the Lactobacillus and Leuconostoc genera were investigated in experimental bread-making in comparison with Saccharomyces cerevisiae (SC). The derived breads were evaluated for microbiological and technological characteristics. Functional features associated to degradation of starch, release of gluten exorphins were investigated ante and post in vitro gastrointestinal digestion. Digestates were also assessed for rapidly digestible starch (RDS) through Englyst's method and for secretion of the satiety hormone PYY when administered to an in vitro human intestinal cell co-culture. A clear separation emerged between LAB and SC samples, being the highest difference affected by TTA and reduction of phytate. The SC sample was also distinguishable by its highest levels of simple sugars, in particular glucose, post in vitro digestion and PYY secretion. Breads from LAB strains differed with regard to volume and moisture, TTA, phytate reduction, exorphins release, total sugars and glucose contents post in vitro digestion.
AB - Four LAB strains belonging to the Lactobacillus and Leuconostoc genera were investigated in experimental bread-making in comparison with Saccharomyces cerevisiae (SC). The derived breads were evaluated for microbiological and technological characteristics. Functional features associated to degradation of starch, release of gluten exorphins were investigated ante and post in vitro gastrointestinal digestion. Digestates were also assessed for rapidly digestible starch (RDS) through Englyst's method and for secretion of the satiety hormone PYY when administered to an in vitro human intestinal cell co-culture. A clear separation emerged between LAB and SC samples, being the highest difference affected by TTA and reduction of phytate. The SC sample was also distinguishable by its highest levels of simple sugars, in particular glucose, post in vitro digestion and PYY secretion. Breads from LAB strains differed with regard to volume and moisture, TTA, phytate reduction, exorphins release, total sugars and glucose contents post in vitro digestion.
KW - Bread
KW - Exorphins
KW - Lactic acid bacteria
KW - Phytic acid
KW - Satiety hormone
KW - Starch hydrolysis
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UR - http://www.scopus.com/inward/citedby.url?scp=85045651611&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2018.04.030
DO - 10.1016/j.jff.2018.04.030
M3 - Article
AN - SCOPUS:85045651611
VL - 45
SP - 330
EP - 338
JO - Journal of Functional Foods
JF - Journal of Functional Foods
SN - 1756-4646
ER -