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Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads

2020; Elsevier BV; Volume: 322; Linguagem: Inglês

10.1016/j.foodchem.2020.126710

1873-7072

Simone Luti, Lorenzo Mazzoli, Matteo Ramazzotti, Viola Galli, Manuel Venturi, Giada Marino, Martin Lehmann, Simona Guerrini, Lisa Granchi, Paolo Paoli, Luigia Pazzagli,

Microbial Metabolites in Food Biotechnology

Sourdough fermentation influences several properties of leavened baked goods also because Lactic acid bacteria (LAB) and yeasts produce bioactive peptides with a positive effect on human health. In an early study, three Lactobacilli strains (L. farciminis H3 and A11 and L. sanfranciscensis I4) possessing different proteolytic activities were used to produce sourdoughs containing peptides equipped with anti-inflammatory and/or antioxidant properties. This work was aimed to assess whether these properties could be retained after cooking. The selected LABs were used to produce breads from which low molecular weight (LMW-) peptides were extracted. The results provide solid proofs of keeping both antioxidant and anti-inflammatory activities of peptides from cooked products. Sequences of LMW-peptides either from doughs and breads were determined by mass spectrometry: differences have been noticed in amino acidic composition and in sequences, however, all the strains produce peptides equipped with antioxidant and anti-inflammatory activities.