ArticleFoods (Basel, Switzerland)2025
Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier.
Costanza Cicchi, Manuela Leri, Monica Bucciantini, Viola Galli, Simona Guerrini, Ángela Jiménez-Ortas, Diego Ceacero-Heras, Olga Martínez-Augustín, Luigia Pazzagli, Simone Luti
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
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.
2 · The registryThe 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.
3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
10 authors.
Costanza CicchiDepartment of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy.
Manuela LeriDepartment of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy.ORCID 0000-0002-3785-0805 Monica BucciantiniDepartment of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy.ORCID 0000-0002-5243-9301 Viola GalliFood Micro Team Ex-Academic Spin Off, Florence University, Via Santo Spirito 14, 50125 Florence, Italy.ORCID 0000-0003-3460-3056 Simona GuerriniDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine, 18, 50144 Firenze, Italy.ORCID 0000-0003-4595-2198 Ángela Jiménez-OrtasSchool of Pharmacy, Ibs.Granada and CIBERehd, University of Granada, Campus de Cartuja s/n, 10871 Granada, Spain.ORCID 0009-0003-2831-7632 Diego Ceacero-HerasSchool of Pharmacy, Ibs.Granada and CIBERehd, University of Granada, Campus de Cartuja s/n, 10871 Granada, Spain.ORCID 0000-0003-1048-5905 Olga Martínez-AugustínSchool of Pharmacy, Ibs.Granada and CIBERehd, University of Granada, Campus de Cartuja s/n, 10871 Granada, Spain.ORCID 0000-0001-8291-3468 Luigia PazzagliDepartment of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy.ORCID 0000-0002-6365-1615 Simone LutiDepartment of Experimental and Clinical Biomedical Sciences, University of Florence, Viale Morgagni 50, 50134 Florence, Italy.ORCID 0000-0001-7050-6590 Funding
Ministry of Science, Innovation and Universities, Spain PID2023-151294OB-I00University of Florence 58515_LUIGIAPAZZAGLIRICATEN24
6 · The paper itselfAbstract
Cereal grains have been dietary staples for millennia, providing essential nutrients alongside their primary carbohydrate content. Recently, the search for sustainable, nutrient-rich alternatives has drawn attention to spelt (
Indexed as
anti-inflammatory activityantioxidant activitybioactive peptidessourdough fermentation
Identifiers
PMID41008158
PMCPMC12470101
What OpenQuestion holds
Textmetadata
LicenceCC BY
Read underepoch 390