ArticleFoods (Basel, Switzerland)2025
Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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Who cites it
8 citing papers in PubMed.
- Beyond Taxonomy: A Matrix-Trait-Function Framework for Predictive Selection of Non-Microorganisms · 2026Review
- Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes.Foods (Basel, Switzerland) · 2026Article
- Functional characteristics of peptides from whey proteins fermented with lactic acid bacteria isolated from Dongchimi.Food science of animal resources · 2026Article
- Effects of Sequential Fermentation withFoods (Basel, Switzerland) · 2026Article
- Biochemical and Antioxidant Characterization of Pigment-DeficientFoods (Basel, Switzerland) · 2026Article
- Structural and Metabolic Remodeling of Mixed Lactic Acid Bacteria-Fermented Wheat Germ and Its In Vitro and In Vivo Digestive Stability.Foods (Basel, Switzerland) · 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
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Cereals are rich in nutrients and bioactive compounds; however, many of these, such as polyphenols, are bound to the cell wall matrix, limiting their bioavailability. This study investigated the use of fermentation to enhance the bioavailability of functional compounds in whole-wheat flour. Given the impact of microbial species on fermentation outcomes, various combinations of lactic acid bacteria and yeast strains were examined. The polyphenol and flavonoid content of different fermented flours was analyzed. Additionally, the antioxidant capacity was assessed using in vitro assays (DPPH, ORAC, and FRAP) and an ex vivo test with human erythrocytes. Fermentation significantly enhanced the release of bioavailable phenolic compounds and flavonoids, with the most significant increases reaching up to 3.4-fold and 2.64-fold, respectively. In particular, the findings highlight the capacity of flour fermented with a combination of
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