A1 Refereed original research article in a scientific journal

Metabolic profiling of sourdough fermented wheat and rye bread




AuthorsKoistinen VM, Mattila O, Katina K, Poutanen K, Aura AM, Hanhineva K

Publication year2018

JournalScientific Reports

Journal name in sourceScientific reports

Journal acronymSci Rep

Volume8

Issue1

Number of pages11

ISSN2045-2322

eISSN2045-2322

DOIhttps://doi.org/10.1038/s41598-018-24149-w(external)


Abstract
Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker's yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC-QTOF-MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of rye bread, and in more general, the overall protective effect against T2DM and CVD.



Last updated on 2024-26-11 at 23:41