Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough

Boakye, Prince G.; Kougblenou, Ibilola; Murai, Takehiro; Okyere, Akua Y.; Anderson, James M.; Bajgain, Prabin; Philipp, Becky; LaPlante, Brian; Schlecht, Shannon; Vogel, Charlie; Carlson, Melissa; Occhino, Lorrene; Stanislawski, Harold; Ray, Sarah Swan; Annor, George Amponsah

doi:10.1016/j.jcs.2022.103574

Cited by 8 publications

(7 citation statements)

References 27 publications

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“…Another study conducted by Boakye et al [ 128 ] aimed to investigate the FODMAP contents of twenty-two different wheat cultivars grown in Minnesota, USA. The study also examined the impact of type I sour yeast fermentation (4 and 12 h fermentation periods) on FODMAP levels in these cultivars.…”

Section: Nutritional Functionality Of Sourdoughmentioning

confidence: 99%

“…However, there was a significant increase (550%) in mannitol levels observed after sourdough fermentation. These results highlight the importance of monitoring mannitol and other FODMAPs during type I sourdough fermentation, and strategies to reduce mannitol levels during fermentation and in the final product should be considered [ 128 ].…”

Section: Nutritional Functionality Of Sourdoughmentioning

confidence: 99%

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Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Alkay,

Falah,

Cankurt

et al. 2024

Foods

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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans’ large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.

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Section: Nutritional Functionality Of Sourdoughmentioning

confidence: 99%

Section: Nutritional Functionality Of Sourdoughmentioning

confidence: 99%

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Alkay,

Falah,

Cankurt

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Sourdough fermentation alone or in combination with yeast leavening is an effective approach to reduce FODMAP levels in wheat bread. The major FODMAPs in wheat flour are fructo-oligosaccharides with a degree of polymerization of 3 to 10, which are present at 1–3% and 3–5% in wheat and rye, respectively, and raffinose, which is present at 0.2–0.7% ( 95 , 196 , 197 ). An overview of enzymes that degrade or generate FODMAPs in breadmaking is presented in Table 3 .…”

Section: Sourdough and Microbial Communitiesmentioning

confidence: 99%

“…Extended proofing times were shown to suffice to degrade a substantial part of wheat fructans. Sourdough bread is more commonly fermented with extended proofing times and the strain-specific capacity of sourdough lactobacilli for fructan hydrolysis additionally degrades FODMAPs ( 84 , 85 , 87 , 196 , 202 , 203 ).…”

Section: Sourdough and Microbial Communitiesmentioning

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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“…Procedures implemented to extract and quantify FODMAPs and ATIs in this population have been described elsewhere (Boakye et al, 2022). Specifically, FODMAPs were quantified using a modified method described previously (Ispiryan et al, 2019;Ziegler et al, 2016) and ATIs were determined using the method described by Call et al (2020).…”

Section: Quantification and Statistical Analysis Of Fodmaps And Atismentioning

confidence: 99%

Genetic characterization of FODMAPs and ATIs in heritage and modern spring wheat

et al. 2023

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The fermentable oligo‐, di‐, and monosaccharides and polyols (FODMAPs) and amylase–trypsin inhibitors (ATIs) present in wheat flour can trigger irritable bowel syndrome (IBS) symptoms and intestinal inflammation. Lowering FODMAPs and ATIs concentrations in wheat flour could make the grain accessible to humans with IBS. This study evaluated a diverse panel of heritage and modern spring wheat lines for FODMAPs and ATIs concentrations and carried out a genome‐wide association analysis. A moderately strong population structure was observed as the first two principal component axes explained 10.9% of the genotypic variation, and lines grouped into three clusters. Trait correlations within and across locations ranged from −0.33 to 0.87. Broad‐sense heritabilities ranged from 0.30 to 0.67. Evaluation of 33 varieties released by the University of Minnesota between 1915 and 2020 revealed no significant changes over time in ATIs or FODMAPs concentrations. Association analysis resulted in detection of 38 quantitative trait loci (QTL) in 12 chromosomes and three of the 38 QTL were common between two traits in the St. Paul location. The QTL were of small to medium effect as the range of explained phenotypic variation was 4.9%–11.8%. There was no overlap among the QTL regions reported in this research compared with those reported from previously published studies. Genomic prediction models predicted the traits with low to moderate trait correlations that ranged from 0.13 to 0.34. Discovery of markers associated with FODMAPs and ATIs, in conjunction with a genome‐wide selection strategy, could aid in selection of breeding lines with desirable concentrations of these compounds.

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Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough

Cited by 8 publications

References 27 publications

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Does sourdough bread provide clinically relevant health benefits?

Genetic characterization of FODMAPs and ATIs in heritage and modern spring wheat

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