ArticleMicrobiology spectrum2021
Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level.
Article in Microbiology spectrum, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 45 citations in OpenAlex.
- Gut microbiome modulation by cricket, pea, and whey protein using the SHIME in vitro simulator.NPJ science of food · 2026Article
- Corn silk extract as a prebiotic exerts antihypertensive effects via gut microbiota modulation in hypertensive rats.Microbiology spectrum · 2026Article
- 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
- The Response of Mucosal Colonic Microbiota to Probiotic and Dietary Intervention In Vitro.Microorganisms · 2026Article
- Short-chain fatty acids in ulcerative colitis: integrating metabolic fate, dynamic biomarkers, and precision delivery.Frontiers in nutrition · 2026Review
- Gut microbiota regulation and Traditional Chinese Medicine syndrome differentiation in right- and left-sided colon cancer heterogeneity - A review.Frontiers in pharmacology · 2026Review
- A Comparison of the Response of the Human Intestinal Microbiota to Probiotic and Nutritional Interventions In Vitro and In Vivo-A Case Study.Nutrients · 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
- Industrial Bread Composition: Potential Implications for Patients with Inflammatory Bowel Disease.Nutrients · 2025Review
- Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.Foods (Basel, Switzerland) · 2025Article
- Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.Current research in food science · 2025Article
- In Vitro Human Gastrointestinal Digestibility and Colonic Fermentation of Wheat Sourdough and Yeast Breads.Foods (Basel, Switzerland) · 2024Article
- Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.Foods (Basel, Switzerland) · 2024Review
- A Functional Bread Fermented withCurrent developments in nutrition · 2024Article
- In vitro gastrointestinal gas monitoring with carbon nanotube sensors.Scientific reports · 2024Article
- Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity.Current research in food science · 2024Article
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- Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model.Nutrients · 2023Article
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Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The contribution of sustainably food processing to healthy intestinal microbial functions is of recent acquisition. The sourdough fermentation fits well with the most sustainable bread making. We manufactured baker's yeast (BYB) and sourdough (t-SB30) breads, which first underwent to an in-depth characterization. According to nutritional questionnaires, we selected 40 volunteers adhering to the Mediterranean diet. Data on their fecal microbiota and metabolome allowed the selection of two highly representative fecal donors to separately run the Twin Mucosal-SHIME (Twin M-SHIME) under 2-week feeding with BYB and t-SB30. Bread feeding did not affect the microbial composition at phylum and family levels of both donors, in all Twin M-SHIME colon tracts, and lumen and mucosal compartments. The genus core microbiota showed few significant fluctuations, which regarded the relative abundances of Lactobacillus and Leuconostoc according to feeding with BYB and t-SB30, respectively. Compared with BYB, the content of all short chain fatty acids (SCFA), and isovaleric and 2-methylbutyric acids significantly increased with t-SB30 feeding. This was evident for all Twin M-SHIME colon tracts and both donors. The same was found for the content of Asp, Thr, Glu, GABA, and Orn. The bread characterization made possible to identify the main features responsible for this metabolic response. Compared with BYB, t-SB30 had much higher contents of resistant starch, peptides, and free amino acids, and an inhomogeneous microstructure. We used the most efficient approach to investigate a staple food component, excluding interferences from other dietary factors and attenuating human physiology overlaps. The daily consumption of sourdough bread may promote the healthy microbiota metabolism at colon level.
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