ArticleNutrients2019
Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to 2 registered trials, which are not on this map. Cited by 42 papers, 1 of them a synthesis that pooled it.
What it found
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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.
Effects of Personalized Dietary and Lifestyle Treatments on the Reduction of Cardiovascular and Metabolic Risk in Overweight and Obese Patients
De-Risking Metabolic, Environmental and Behavioral Determinants of Obesity in Children, Adolescents and Young Adults
Who cites it
42 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Nutritional benefits of sourdoughs: A systematic review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- From Probiotics to Postbiotics-An Update on Their Biotherapeutic Potential and the Emerging Strategies in Human Health.International journal of molecular sciences · 2026Review
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative.NPJ science of food · 2026Article
- The search for the best sustainable foods requires accurate and comprehensive functional assessment oriented to health.Internal and emergency medicine · 2025Article
- Feasibility and Potential Effects of Multidomain Interventions to Improve the Cognitive and Functional Well-Being of Elderly Individuals in Residential Structures: The I-COUNT Pilot Study Protocol.Healthcare (Basel, Switzerland) · 2025Article
- Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health.Foods (Basel, Switzerland) · 2025Review
- Ultrasonographic assessment of gastric and gallbladder dynamics in human health and disease.Internal and emergency medicine · 2025Review
- The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour.Foods (Basel, Switzerland) · 2025Article
- The FODMAP-Reducing Potential of Sourdough-DerivedFood science & nutrition · 2025Article
- Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.Foods (Basel, Switzerland) · 2025Article
- Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility.Current research in food science · 2025Article
- Two traditional Apulian varieties ofFrontiers in nutrition · 2025Article
- Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial.Current research in food science · 2025Article
- Sourdough Bread Quality: Facts and Factors.Foods (Basel, Switzerland) · 2024Review
- Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.Foods (Basel, Switzerland) · 2024Review
- Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides.Antioxidants (Basel, Switzerland) · 2024Article
- Article
- Metabolic dysfunction-associated gallstone disease: expecting more from critical care manifestations.Internal and emergency medicine · 2023Review
- Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker's yeast breads. Microbiological and biochemical data showed the representativeness of the baker´s yeast bread (BYB) and the two sourdough breads (SB and t-SB, mainly differing for the time of fermentation) manufactured at semi-industrial level. All in vitro nutritional indices had the highest scores for sourdough breads. Thirty-six healthy volunteers underwent an in vivo challenge in response to bread ingestion, while monitoring gallbladder, stomach, and oro-cecal motility. SB, made with moderate sourdough acidification, stimulated more appetite and induced lower satiety. t-SB, having the most intense acidic taste, induced the highest fullness perception in the shortest time. Gallbladder response did not differ among breads, while gastric emptying was faster with sourdough breads. Oro-cecal transit was prolonged for BYB and faster for sourdough breads, especially when made with traditional and long-time fermentation (t-SB), whose transit lasted ca. 20 min less than BYB. Differences in carbohydrate digestibility and absorption determined different post-prandial glycaemia responses. Sourdough breads had the lowest values. After ingesting sourdough breads, which had a concentration of total free amino acids markedly higher than that of BYB, the levels in blood plasma were maintained at constantly high levels for extended time.
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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.