ArticleScientific reports2018
Metabolic profiling of sourdough fermented wheat and rye bread.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed.
- Food Crops (Poaceae, Solanaceae, and Fabaceae) with Anti-Cancer Nutraceutical Prospects: A Review of Plant Extracts.Molecules (Basel, Switzerland) · 2026Review
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Peptides from General By-Products: Unveiling Their Potential Biological Activities in Human Health.Molecules (Basel, Switzerland) · 2025Review
- A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model.Foods (Basel, Switzerland) · 2025Article
- Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications.Foods (Basel, Switzerland) · 2025Review
- Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods.Nature food · 2025Article
- Development of Functional Sourdough Bread UsingFood science & nutrition · 2025Article
- Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans.Molecules (Basel, Switzerland) · 2025Article
- The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.FEMS yeast research · 2025Review
- Rye (Frontiers in nutrition · 2025Review
- Dietary biomarkers-an update on their validity and applicability in epidemiological studies.Nutrition reviews · 2024Review
- Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread.Foods (Basel, Switzerland) · 2024Review
- Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats.BMC nutrition · 2024Article
- 5-Aminovaleric acid betaine predicts impaired glucose metabolism and diabetes.Nutrition & diabetes · 2023Article
- Effects of Co-Fermentation ofFoods (Basel, Switzerland) · 2023Article
- Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.Foods (Basel, Switzerland) · 2023Article
- Metabolomics and transcriptomics strategies to reveal the mechanism of diversity of maize kernel color and quality.BMC genomics · 2023Article
- Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs.Foods (Basel, Switzerland) · 2023Article
- The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.Foods (Basel, Switzerland) · 2023Article
- Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker's yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC-QTOF-MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of rye bread, and in more general, the overall protective effect against T2DM and CVD.
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