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...
Gespeichert in:
| Veröffentlicht in: | Plant foods for human nutrition (Dordrecht) 2015-03, Vol.70 (1), p.97-103 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 103 |
|---|---|
| container_issue | 1 |
| container_start_page | 97 |
| container_title | Plant foods for human nutrition (Dordrecht) |
| container_volume | 70 |
| creator | Peñas, E. Diana, M. Frias, J. Quílez, J. Martínez-Villaluenga, C. |
| description | 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 |
| doi_str_mv | 10.1007/s11130-015-0469-6 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1657320490</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1657320490</sourcerecordid><originalsourceid>FETCH-LOGICAL-c505t-f6cb40453364d36ae9ae3c6521c1f5b5222e2751395b6b1ea985a7d20169f80c3</originalsourceid><addsrcrecordid>eNp9kEtPwzAQhC0EgvL4AVyQj1wCXjt262N5I4FAPM6W42zaoDQutgPi3-OqwJHL7ko7M9J8hBwCOwHGxqcRAAQrGMiClUoXaoOMQI5FoYGVm2TENIdCKzXZIbsxvrHsUUpukx0ulZjkMSLtlN4PXWpjCjbhrHV0ulwGb92ctj1Nc6QX-IGdXy6wT9Q39NkPofbDbE7PAtqavtgww4T58J821JGedd7X9DFgjENA-oT14FLr-32y1dgu4sHP3iOvV5cv5zfF3cP17fn0rnCSyVQ0ylUlK6UQqqyFsqgtCqckBweNrCTnHPlYgtCyUhWg1RNpxzVnoHQzYU7skeN1bq7xPmBMZtFGh11ne_RDNKAyIc5KzbIU1lIXfIwBG7MM7cKGLwPMrAibNWGTCZsVYaOy5-gnfqgWWP85fpFmAV8LYn71MwzmLSPrc-V_Ur8BDe-GVg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1657320490</pqid></control><display><type>article</type><title>A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction</title><source>MEDLINE</source><source>SpringerLink Journals - AutoHoldings</source><creator>Peñas, E. ; Diana, M. ; Frias, J. ; Quílez, J. ; Martínez-Villaluenga, C.</creator><creatorcontrib>Peñas, E. ; Diana, M. ; Frias, J. ; Quílez, J. ; Martínez-Villaluenga, C.</creatorcontrib><description>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 <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction.</description><identifier>ISSN: 0921-9668</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1007/s11130-015-0469-6</identifier><identifier>PMID: 25638256</identifier><language>eng</language><publisher>Boston: Springer US</publisher><subject>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</subject><ispartof>Plant foods for human nutrition (Dordrecht), 2015-03, Vol.70 (1), p.97-103</ispartof><rights>Springer Science+Business Media New York 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c505t-f6cb40453364d36ae9ae3c6521c1f5b5222e2751395b6b1ea985a7d20169f80c3</citedby><cites>FETCH-LOGICAL-c505t-f6cb40453364d36ae9ae3c6521c1f5b5222e2751395b6b1ea985a7d20169f80c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11130-015-0469-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11130-015-0469-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25638256$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Peñas, E.</creatorcontrib><creatorcontrib>Diana, M.</creatorcontrib><creatorcontrib>Frias, J.</creatorcontrib><creatorcontrib>Quílez, J.</creatorcontrib><creatorcontrib>Martínez-Villaluenga, C.</creatorcontrib><title>A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><addtitle>Plant Foods Hum Nutr</addtitle><description>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 <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction.</description><subject>Angiotensin-Converting Enzyme Inhibitors - analysis</subject><subject>Antioxidants - analysis</subject><subject>Blood Pressure - drug effects</subject><subject>Bread - analysis</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Ecology</subject><subject>Fermentation</subject><subject>Flour - analysis</subject><subject>Food Handling - methods</subject><subject>Food Science</subject><subject>gamma-Aminobutyric Acid - analysis</subject><subject>gamma-Aminobutyric Acid - pharmacology</subject><subject>Nutrition</subject><subject>Original Paper</subject><subject>Peptides - analysis</subject><subject>Peptides - pharmacology</subject><subject>Plant Physiology</subject><subject>Potassium, Dietary - pharmacology</subject><subject>Sodium, Dietary - adverse effects</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kEtPwzAQhC0EgvL4AVyQj1wCXjt262N5I4FAPM6W42zaoDQutgPi3-OqwJHL7ko7M9J8hBwCOwHGxqcRAAQrGMiClUoXaoOMQI5FoYGVm2TENIdCKzXZIbsxvrHsUUpukx0ulZjkMSLtlN4PXWpjCjbhrHV0ulwGb92ctj1Nc6QX-IGdXy6wT9Q39NkPofbDbE7PAtqavtgww4T58J821JGedd7X9DFgjENA-oT14FLr-32y1dgu4sHP3iOvV5cv5zfF3cP17fn0rnCSyVQ0ylUlK6UQqqyFsqgtCqckBweNrCTnHPlYgtCyUhWg1RNpxzVnoHQzYU7skeN1bq7xPmBMZtFGh11ne_RDNKAyIc5KzbIU1lIXfIwBG7MM7cKGLwPMrAibNWGTCZsVYaOy5-gnfqgWWP85fpFmAV8LYn71MwzmLSPrc-V_Ur8BDe-GVg</recordid><startdate>20150301</startdate><enddate>20150301</enddate><creator>Peñas, E.</creator><creator>Diana, M.</creator><creator>Frias, J.</creator><creator>Quílez, J.</creator><creator>Martínez-Villaluenga, C.</creator><general>Springer US</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20150301</creationdate><title>A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction</title><author>Peñas, E. ; Diana, M. ; Frias, J. ; Quílez, J. ; Martínez-Villaluenga, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c505t-f6cb40453364d36ae9ae3c6521c1f5b5222e2751395b6b1ea985a7d20169f80c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Angiotensin-Converting Enzyme Inhibitors - analysis</topic><topic>Antioxidants - analysis</topic><topic>Blood Pressure - drug effects</topic><topic>Bread - analysis</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Ecology</topic><topic>Fermentation</topic><topic>Flour - analysis</topic><topic>Food Handling - methods</topic><topic>Food Science</topic><topic>gamma-Aminobutyric Acid - analysis</topic><topic>gamma-Aminobutyric Acid - pharmacology</topic><topic>Nutrition</topic><topic>Original Paper</topic><topic>Peptides - analysis</topic><topic>Peptides - pharmacology</topic><topic>Plant Physiology</topic><topic>Potassium, Dietary - pharmacology</topic><topic>Sodium, Dietary - adverse effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peñas, E.</creatorcontrib><creatorcontrib>Diana, M.</creatorcontrib><creatorcontrib>Frias, J.</creatorcontrib><creatorcontrib>Quílez, J.</creatorcontrib><creatorcontrib>Martínez-Villaluenga, C.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Peñas, E.</au><au>Diana, M.</au><au>Frias, J.</au><au>Quílez, J.</au><au>Martínez-Villaluenga, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction</atitle><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle><stitle>Plant Foods Hum Nutr</stitle><addtitle>Plant Foods Hum Nutr</addtitle><date>2015-03-01</date><risdate>2015</risdate><volume>70</volume><issue>1</issue><spage>97</spage><epage>103</epage><pages>97-103</pages><issn>0921-9668</issn><eissn>1573-9104</eissn><abstract>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 <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction.</abstract><cop>Boston</cop><pub>Springer US</pub><pmid>25638256</pmid><doi>10.1007/s11130-015-0469-6</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0921-9668 |
| ispartof | Plant foods for human nutrition (Dordrecht), 2015-03, Vol.70 (1), p.97-103 |
| issn | 0921-9668 1573-9104 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1657320490 |
| source | MEDLINE; SpringerLink Journals - AutoHoldings |
| subjects | 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 |
| title | A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-06T19%3A08%3A25IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20Multistrategic%20Approach%20in%20the%20Development%20of%20Sourdough%20Bread%20Targeted%20Towards%20Blood%20Pressure%20Reduction&rft.jtitle=Plant%20foods%20for%20human%20nutrition%20(Dordrecht)&rft.au=Pe%C3%B1as,%20E.&rft.date=2015-03-01&rft.volume=70&rft.issue=1&rft.spage=97&rft.epage=103&rft.pages=97-103&rft.issn=0921-9668&rft.eissn=1573-9104&rft_id=info:doi/10.1007/s11130-015-0469-6&rft_dat=%3Cproquest_cross%3E1657320490%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1657320490&rft_id=info:pmid/25638256&rfr_iscdi=true |