A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21 % addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and prote...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2015-03, Vol.70 (1), p.97-103
Hauptverfasser:	Peñas, E., Diana, M., Frias, J., Quílez, J., Martínez-Villaluenga, C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Angiotensin-Converting Enzyme Inhibitors - analysis Antioxidants - analysis Blood Pressure - drug effects Bread - analysis Chemistry Chemistry and Materials Science Chemistry/Food Science Ecology Fermentation Flour - analysis Food Handling - methods Food Science gamma-Aminobutyric Acid - analysis gamma-Aminobutyric Acid - pharmacology Nutrition Original Paper Peptides - analysis Peptides - pharmacology Plant Physiology Potassium, Dietary - pharmacology Sodium, Dietary - adverse effects
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Beschreibung
Zusammenfassung:	Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21 % addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, γ-aminobutyric acid (GABA) and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides
ISSN:	0921-9668 1573-9104
DOI:	10.1007/s11130-015-0469-6