Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bartkienė, Elena; Özoğul, Fatih; Rocha, João Miguel

doi:10.3390/foods11030452

Cited by 27 publications

(5 citation statements)

References 97 publications

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“…A study applying yeast fermentation only for bread making already showed a significant reduction in three fungal toxins spiked in wheat flour ( 227 ). Furthermore, the baking process and the induced heat impact had a strong effect on the mycotoxin contents, as mycotoxins were diminished in a higher extent in the crust than in the crumb of breads ( 228 ).…”

Section: Reduction Of Anti-nutritive Compounds and Contaminantsmentioning

confidence: 99%

Does sourdough bread provide clinically relevant health benefits?

et al. 2023

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During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and in vitro analyzes, which raises questions about the actual impact on human nutrition. This review focuses on grain components, which may cause adverse effects in humans and the effect of sourdough microbiota on their structure, quantity and biological properties. Furthermore, presumed benefits of secondary metabolites and reduction of contaminants are discussed. The benefits claimed deriving from in vitro and in vivo experiments will be evaluated across a broader spectrum in terms of clinically relevant effects on human health. Accordingly, this critical review aims to contribute to a better understanding of the extent to which sourdough bread may result in measurable health benefits in humans.

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Section: Reduction Of Anti-nutritive Compounds and Contaminantsmentioning

confidence: 99%

Does sourdough bread provide clinically relevant health benefits?

et al. 2023

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“…For example, LAB in sour dough can be used in combination with plant- and/or animal-based ingredients. Due to the different mechanisms of action and ideal symbiotic activities, the functional characteristics of the whole combination can be enhanced, and it has good flavor and nutritional value ( 82 ). In addition to the synergistic effect with commensal flora, LAB produce compounds with antimicrobial effects in the defense against pathogens by enhancing the epithelial barrier function of the intestine ( 83 , 84 ).…”

Section: Types Of Probioticsmentioning

confidence: 99%

The promotion mechanism of prebiotics for probiotics: A review

et al. 2022

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Prebiotics and probiotics play a positive role in promoting human nutrition and health. Prebiotics are compounds that cannot be digested by the host, but can be used and fermented by probiotics, so as to promote the reproduction and metabolism of intestinal probiotics for the health of body. It has been confirmed that probiotics have clinical or health care functions in preventing or controlling intestinal, respiratory, and urogenital infections, allergic reaction, inflammatory bowel disease, irritable bowel syndrome and other aspects. However, there are few systematic summaries of these types, mechanisms of action and the promotion relationship between prebiotics and probiotic. Therefore, we summarized the various types of prebiotics and probiotics, their individual action mechanisms, and the mechanism of prebiotics promoting probiotics in the intestinal tract. It is hoped this review can provide new ideas for the application of prebiotics and probiotics in the future.

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“…It refers to the inhibition of unwanted or pathogenic microorganisms due to antagonistic microbial interference for nutrient competition and the production of antimicrobial metabolites, such as organic acids, hydrogen peroxide, diacetyl, reuterin, bacteriocins, and other lowmolecular-weight metabolites (Sakaridis et al, 2014). Over the past few decades, LAB has been widely used for the preservation of fermented and cooked meat products, and a variety of strains have been found to be effective against pathogens and spoilage microorganisms (Bartkiene et al, 2020(Bartkiene et al, , 202210.3389/fmicb.2022.1092248 Küley et al, 2020;Zokaityte et al, 2020;Agagündüz et al, 2021Agagündüz et al, , 2022Sharma et al, 2021;Petkova et al, 2022;Rathod et al, 2022;Trakselyte-Rupsiene et al, 2022;Yilmaz et al, 2022a,b). However, research on the biopreservation of fresh poultry meat is quite limited and is even scarcer for fresh fish products.…”

Section: Bio-preservative Propertiesmentioning

confidence: 99%

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Sharma

Fidan²,

Özoğul³

et al. 2022

Front. Microbiol.

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Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.

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Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Cited by 27 publications

References 97 publications

Does sourdough bread provide clinically relevant health benefits?

Does sourdough bread provide clinically relevant health benefits?

The promotion mechanism of prebiotics for probiotics: A review

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

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