Designing healthier bread through the lens of the gut microbiota

Wang, Yaqin; Jian, Ching; Salonen, Anne; Dong, Mingsheng; Yang, Zhen

doi:10.1016/j.tifs.2023.02.007

Cited by 15 publications

(2 citation statements)

References 144 publications

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“…One result is the commercial production of bread made from refined wheat flour, produced with compressed yeast [ 31 ] often high in salt [ 32 ] and containing additives, such as calcium propionate or potassium sorbate, and mono- and diglycerides of fatty acids [ 33 ]. The combination of sourdough-based breadmaking with unrefined flour, in contrast, is known to be a healthier option [ 34 ]. Therefore, maintaining the original nature of the Somali flatbread could have positive effects on health.…”

Section: Resultsmentioning

confidence: 99%

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

Pasqualone

Vurro

Wolgamuth³

et al. 2023

Foods

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The physical–chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads have not been studied to date, nor have their possible similarities been investigated. Fieldwork was carried out in Somaliland (northwest Somalia), at nine different households, to collect Somali and Yemeni flatbreads. The nutritional characteristics (12.47–15.94 g/100 g proteins, 2.47–4.11 g/100 g lipids) and the total phenolic compounds (5.02–7.11 mg gallic acid equivalents/g on dry matter) were influenced by the natural variability of manual food preparation, as well as variability in the recipes used. All the breads had a porous structure. Cell density varied from 22.4 to 57.4 cells/cm2 in the Somali flatbreads, reaching 145 cells/cm2 in the Yemeni flatbreads. Higher amounts of refined flour increased the pale color of the breads. The principal component analysis highlighted differences between Yemeni and Somali flatbreads, pointing out a certain variability within the latter, with two samples forming a separate subgroup.

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Section: Resultsmentioning

confidence: 99%

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

Pasqualone

Vurro

Wolgamuth³

et al. 2023

Foods

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show abstract

“…Sourdough fermentation might promote gut microbiota and health as well. However, a recent review pointed out eminent knowledge gaps which limits developments of a personalized nutrition ( 308 ). Although this review revealed that sourdough fermentation alone did not result in a direct and measurable health benefit, the sum of changes in structure of ingredients and metabolic products might have indirectly positive effects for human nutrition and wellbeing of consumers.…”

Section: Discussionmentioning

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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Association between monosodium glutamate consumption with changes in gut microbiota and related metabolic dysbiosis—A systematic review

Ahangari,

Bahramian,

Khezerlou

et al. 2024

Food Science & Nutrition

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Monosodium glutamate (MSG) is used as a common food additive in some foods. However, based on our search and knowledge, no comprehensive study discussed the effect of MSG on the human gut microbiome. In this study, the effects of MSG on the gut microbiome, liver, and kidney were performed. Data were collected from databases including PubMed, Scopus, Web of Science, and ScienceDirect using the search strategy and keywords. Finally, 14 eligible studies were selected for systematic review. This study provides a new perspective on the effects of MSG on the gut flora, shedding light on the potential relationship between MSG intake and human health.

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Designing healthier bread through the lens of the gut microbiota

Cited by 15 publications

References 144 publications

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

Does sourdough bread provide clinically relevant health benefits?

Association between monosodium glutamate consumption with changes in gut microbiota and related metabolic dysbiosis—A systematic review

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