Postprandial Gastrointestinal Function Differs after Acute Administration of Sourdough Compared with Brewer's Yeast Bakery Products in Healthy Adults

Abstract

Sourdough bakery products could promote better postprandial gastrointestinal function in healthy adults and be more acceptable than those prepared with brewer's yeast. This trial was registered at www.clinicaltrials.gov as NCT03207516.

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

“…It must be highlighted that the present study aimed at investigating bread digestibility in healthy subjects, acting as reference group for further studies on subjects with upper GI symptoms such as bloating, reflux, epigastric pain or irritable bowel syndrome. Absent or low intensity gastrointestinal symptoms, including fullness, are associated to post-prandial well-being [13]. As expected, the ingestion of all the three types of bread did not cause higher nausea and epigastric pain.…”

“…Salty, bitter and, especially, sour tastes distinguished sourdough breads, with very low scores for chewiness and adhesiveness. As usual for dietary studies, the assessment of pleasantness was through the VAS [13,54]. Reflecting the current market trend and considering the relatively young age (20-31 years old) of volunteers, SB, manufactured with a mild acidification, was preferred for aroma and appearance (Figure 1).…”

“…The most pronounced sour taste primarily attained to the old tradition. Together with the sensory attributes, the perception of appetite, satiety and gastrointestinal symptoms is essential to assess food digestibility because tightly correlated with gastric emptying and intestinal fermentation [13,14]. It must be highlighted that the present study aimed at investigating bread digestibility in healthy subjects, acting as reference group for further studies on subjects with upper GI symptoms such as bloating, reflux, epigastric pain or irritable bowel syndrome.…”

“…Nevertheless, to define univocally the concept of bread digestibility from a nutritional perspective seems controversial. Indeed, bread digestibility relies on factors of different nature: the perception of appetite, satiety and gastrointestinal symptoms after ingestion [13][14][15], and the bioavailability of proteins and starch. A few in vivo clinical studies have already demonstrated the effect of sourdough fermentation on starch digestibility.…”

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

“…Sourdough fermentation has a remarkable influence on physicochemical properties, overall sensory profile, nutritional status, and shelf‐life of the bread (Gänzle & Ripari, ; Koistinen et al., ). Recent research shows that the use of sourdough‐based bakery products has implications for appetite and postprandial gastrointestinal function and metabolic responses in healthy adults (Polese et al., ; Zamaratskaia et al., ).…”