Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects.

Autor:	Kwon JG; Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea.; Department of Food and Animal Biotechnology, Seoul National University, Seoul, South Korea.; Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea.; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea., Park SH; Department of Food and Nutrition, Gangneung-Wonju National University, Gangneung, South Korea., Kwak JE; Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea.; Department of Food and Animal Biotechnology, Seoul National University, Seoul, South Korea.; Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea.; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea., Cho JH; Department of Animal Resource Science, Dankook University, Cheonan, South Korea., Kim G; Research Institute of Food and Biotechnology, SPC Group Co., Seoul, South Korea., Lee D; Research Institute of Food and Biotechnology, SPC Group Co., Seoul, South Korea., Kim DH; Research Institute of Food and Biotechnology, SPC Group Co., Seoul, South Korea., Kim HB; Department of Animal Resource Science, Dankook University, Cheonan, South Korea., Lee JH; Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea.; Department of Food and Animal Biotechnology, Seoul National University, Seoul, South Korea.; Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea.; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea.
Jazyk:	angličtina
Zdroj:	Frontiers in microbiology [Front Microbiol] 2022 Sep 21; Vol. 13, pp. 989421. Date of Electronic Publication: 2022 Sep 21 (Print Publication: 2022).
DOI:	10.3389/fmicb.2022.989421
Abstrakt:	Sourdough bread fermented with yeast and lactic acid bacteria (LAB) is thought to have various beneficial health effects. However, its beneficial effects were not fully evaluated with in vivo mouse model. To evaluate these effects in vivo , a mouse feeding study and microbiome analysis of white bread containing 40% sourdough (WBS) and yeast-leavened white bread (WB) were performed. Although feed consumption and body weight increased with WBS, the glycemic index was reduced, suggesting a diabetes-lowering effect, probably due to the presence of dietary fiber and short-chain fatty acids (SCFA). In addition, a mineral absorption test showed that WBS increased magnesium absorption owing to phytate degradation during fermentation. Interestingly, WBS decreased total cholesterol and triglycerides, probably due to the dietary fiber and SCFA in LAB. In addition, the ratio of low- and high-density lipoprotein was decreased in WBS, implying potential risk reduction for cardiovascular disease. An immunomodulatory assay of WBS revealed that pro-inflammatory cytokines TNF-α and IL-6 were decreased, suggesting anti-inflammatory activity. Gluten degradation by fermentation and antioxidation activity of menaquinol/ubiquinol by gut microbiota also supported the anti-inflammatory activity of sourdough bread. Furthermore, some beneficial gut bacteria, including Akkermansia , Bifidobacterium , and Lactobacillus , were increased in WBS. In particular, Akkermansia has been associated with anti-inflammatory properties. Consequently, WBS has beneficial effects on health, including decreased glycemic index and cholesterol, increased mineral availability and absorption, anti-inflammatory properties, and establishment of healthy gut microbiota. Competing Interests: Authors GK, DL, and DK were employed by SPC Research Institute of Food and Biotechnology. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2022 Kwon, Park, Kwak, Cho, Kim, Lee, Kim, Kim and Lee.)
Databáze:	MEDLINE
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