The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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96 - ‘Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours’. Applied and Environmental Microbiology. 78, 4, (1087-1096)

Reference Number: 96

Year: 2011

Authors: Rossana Coda, Carlo Giuseppe Rizzello, Daniela Pinto and Marco Gobbetti

Link: Link to original paper

Health: Key Research Papers

Nutrition: Antioxidants | Bioactive peptides | Proteins

Lactic Acid Bacteria: Heterofermentative | Homofermentative

Summary

Introduction

This study demonstrates the capacity of sourdough lactic acid bacteria to release peptides with antioxidant activity through the proteolysis of native cereal proteins.

Method

A pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesising antioxidant peptides.

Results

The radical-scavenging activity of water/salt-soluble extracts (WSE) from sourdoughs was significantly (P < 0.05) higher than that of chemically acidified doughs. The highest activity was found for whole wheat, spelt, rye, and kamut sourdoughs. Almost the same results were found for the inhibition of linoleic acid autoxidation. WSE were subjected to reverse-phase fast protein liquid chromatography. Thirty-seven fractions were collected and assayed in vitro. The most active fractions were resistant to further hydrolysis by digestive enzymes. Twenty-five peptides of 8 to 57 amino acid residues were identified by nano-liquid chromatography-electrospray ionization-tandem mass spectrometry. Almost all of the sequences shared compositional features which are typical of antioxidant peptides. All of the purified fractions showed ex vivo antioxidant activity on mouse fibroblasts artificially subjected to oxidative stress.

 

SIGNIFICANCE OF THIS STUDY

Antioxidant peptides play an important role in the prevention of a range of diseases, including cancer. This study unravels the mechanism by which lactic acid bacteria produces antioxidant peptides from cereal flour during the sourdough fermentation process. The study notes that sourdough bread produces a greater amount of antioxidant peptides than chemically acidified doughs. In particular, whole wheat, spelt, rye, and Kamut sourdoughs are shown to have the highest free radical-scavenging levels.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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