ReviewMicrobial cell factories2011
Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.
Review in Microbial cell factories, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 108 citations in OpenAlex.
- Living probiotics-loaded wound matrices prepared by microchip electrospinning.Materials today. Bio · 2025Article
- Nutritional and sensory quality ofHeliyon · 2023Article
- The microbial food revolution.Nature communications · 2023Review
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review.International journal of molecular sciences · 2021Review
- Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition.Foods (Basel, Switzerland) · 2021Review
- Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread.Foods (Basel, Switzerland) · 2021Article
- Genome-Assisted Characterization ofMicroorganisms · 2020Article
- Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review.Molecules (Basel, Switzerland) · 2020Review
- Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals.Frontiers in nutrition · 2019Review
- Health and Nutrition Studies Related to Cereal Biodiversity: A Participatory Multi-Actor Literature Review Approach.Nutrients · 2018Review
- Isolation of lactic acid bacteria starters fromFood science and biotechnology · 2018Article
- Gluten-free products in celiac disease: Nutritional and technological challenges and solutions.Journal of research in medical sciences : the official journal of Isfahan University of Medical Sciences · 2018Review
- Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?Microorganisms · 2017Article
- Screening of Immune-Active Lactic Acid Bacteria.Korean journal for food science of animal resources · 2015Article
- Bacterial cell factories for recombinant protein production; expanding the catalogue.Microbial cell factories · 2013Article
- Peculiarities of enhancing resistant starch in ruminants using chemical methods: opportunities and challenges.Nutrients · 2013Review
- Lactic Acid Bacteria: a promising alternative for recombinant protein production.Microbial cell factories · 2012Article
- Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.Applied and environmental microbiology · 2012Article
- Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.Frontiers in microbiology · 2012Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of gluten in bread presents a significant technological challenge for the cereal scientist due to the low baking performance of gluten free products (GF). The increasing demand by the consumer for high quality gluten-free (GF) bread, clean labels and natural products is rising. Sourdough has been used since ancient times for the production of rye and wheat bread, its universal usage can be attributed to the improved quality, nutritional properties and shelf life of sourdough based breads. Consequently, the exploitation of sourdough for the production of GF breads appears tempting. This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.