Metabolic profiling of sourdough fermented wheat and rye bread

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.

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

“…The European annual per capita consumption of baked products is around 50 to 85 kg, and manufacturing of 30% to 50% of these products involves the use of sourdough fermentations using either wheat or rye (Cappelle, Guylaine, Gänzle, & Gobbetti, ). 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., ).…”

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

“…However, proteins and other nutrients as well as bioactive compounds are located within cereal structures, such as in fiber fraction, and various technological approaches, such as fermentation, may be used to increase the bioavailability of these compounds and the nutritional value of the cereal foods. Sourdough breads, for example, are also widely consumed due to their well-known beneficial effects on the human glucose metabolism and health [96,104,105]. In addition, numerous types of fermented cereal beverages are widely prepared and consumed, especially in Africa, Asia, and Southern America [106].…”

“…Rye is a major source of dietary fiber in Northern and Eastern European countries, and whole grain rye especially contains a reasonable amount of dietary protein [104]. In addition, rye contains high levels of micronutrients, such as group B vitamins, K, Mg, Fe, Ca, and Zn (Table S2), as well as various types of phytochemicals, for instance, lignans and phenolic acids [127,128].…”

“…Sourdough fermentation with Candida milleri C-96250, L. brevis E-95612, and L. plantarum E-78076 (20 h, 32 • C) has been found to increase the amount of amino acids, their derivatives, and small peptides in rye sourdoughs and corresponding breads, indicating efficient protein hydrolysis during the fermentation process [104]. In comparison to wheat bread, soluble proteins are at a higher level in sourdough rye breads, and the protein hydrolysis rate in in vitro conditions mimicking human gastric digestion is slower [96].…”

<em>Lactobacillus</em> Strains as Opportunistic Pathogens. A Review

“…In Table 1 the LGC species most frequently used in food technology and as probiotics are listed, together with type of metabolism, main ecological niche and technological applications. GIT [7] Sourdough fermentation [8] L. buchneri heterofermentative Fermented vegetables, dairy products, GIT [9] Silage fermentation [10] L. casei/paracasei facultatively heterofermentative Dairy products, GIT [11] Cheese production, probiotic [12] L. delbrueckii subsp.…”