A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Abstract

Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21% addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, γ-aminobutyric acid (GABA) and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction.

Antihypertensive properties of aqueous extracts of vegetable leaf‐fortified bread after oral administration to spontaneously hypertensive rats

“…The human RAS that regulates blood pressure is controlled mainly by the protease activities of ACE and renin; hence their in vitro inhibitions are typically used to measure potential antihypertensive effects (Alashi et al, 2014;Girgih et al, 2016). The ACE-inhibitory activity of the control bread (24%) in this work is higher than the~10% ACE inhibition reported for plain wheat bread (Peñas et al, 2015). The difference may be due to variation in the type of proteins present Figure 5 Changes in mean arterial pressure (MAP) of spontaneously hypertensive rats after oral gavage (100 mg kg À1 body weight) using aqueous extracts from control bread (0%) or bread fortified (1%-3%) with Amaranthus viridis (AV), Solanum macrocarpon (SM) and Telfairia occidentalis (TO) leaves.…”

“…However, the fact that in addition to polyphenols, the bread extracts also contain proteins may have led to the production of bioactive peptides during baking and gastrointestinal digestion in the rat, hence higher DBP-reducing effects than the O. gratissimum polyphenol extract. This is based on previous works that showed the presence of ACE-inhibitory peptides in leavened wheat bread (Zhao et al, 2013;Peñas et al, 2015). Reduced DBP-reducing effect for the 3% SM and TO-fortified bread could have been due to polyphenol aggregation within the gastrointestinal tract, which led to reduced bioavailability as discussed above.…”

“…The human RAS that regulates blood pressure is controlled mainly by the protease activities of ACE and renin; hence their in vitro inhibitions are typically used to measure potential antihypertensive effects (Alashi et al ., ; Girgih et al ., ). The ACE‐inhibitory activity of the control bread (24%) in this work is higher than the ~10% ACE inhibition reported for plain wheat bread (Peñas et al ., ). The difference may be due to variation in the type of proteins present in the wheat flours or the proteolytic activity of the yeasts could have differed.…”

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

“…Sourdough fermentation with lactic acid bacteria (LAB) has been reported to provide several health enhancing components such as γ-aminobutyric acid [9] and to modify rheological and physical characteristics of GF products [10]. However, one of sourdough's downsize presently is the high amount of time consumed during fermentation.…”

Designing low-cost “heart healthy bread”: optimization using linear programing and 15-country comparison

“…Plausible healthy bread ingredients from a CVD perspective identified in the literature included: soy protein [40], sourdough [41], and high phenolic olive oil [42]. But in this initial work we did not include these ingredients on the grounds of potentially relatively lower consumer acceptability.…”