Abstract
Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end-products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field.
Highlights
Wheat and gluten-containing products have been associated with a wide range of gastrointestinal disorders, reducing their consumption worldwide and leading to considerable soaring demand for gluten-free products [1]
Wheat and other gluten-containing foods have been recognized for triggering a wide range of health problems, from which gluten intolerance observed in celiac disease (CD) is the most important [1]
Fructose is regarded as FODMAPs, when it is present in excess of glucose since the intake of glucose together with fructose considerably boost their absorption [46]
Summary
Wheat and gluten-containing products have been associated with a wide range of gastrointestinal disorders, reducing their consumption worldwide and leading to considerable soaring demand for gluten-free products [1]. Sourdough fermentation was widely replaced by industrial fast-tracked processes, using large quantities of chemical and/or baker’s yeast leavening agents [10] Under these leavening agents, the main polymeric cereal components (e.g., proteins, starch) and short-chain carbohydrates compounds (e.g., fructans) undergo very mildly or absent hydrolysis/degradation resulting in less digestible foods with possible consequences to human health and life quality [11]. LAB possess different enzymatic activities that can be an interesting tool to increase the free amino acids profile and generate several bioactive peptides with antimicrobial and antioxidant properties and can modulate inflammatory processes [28,29,30] This effect is strain-specific and thereby very dependent on the microorganisms used for sourdough fermentation [31,32,33]. Functional, and health-promoting properties by LAB proteolytic activity, will be reported
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