Article
Microbiology
Erica Pontonio, Kashika Arora, Cinzia Dingeo, Ilaria Carafa, Giuseppe Celano, Valentina Scarpino, Bernard Genot, Marco Gobbetti, Raffaella Di Cagno
Summary: The study explored the effects of using commercial organic flours compared to conventional flours in making sourdough bread, finding that the organic farming system resulted in flours with lower asparagine content and Enterobacteriaceae cell density, but higher total free amino acid concentration. The use of sourdough fermentation further improved the flour characteristics, although a simplification of microbial and sensory profiles, as well as a slight decrease in biochemical parameters, was observed in breads after one-cycle fermentation and 10 days of propagation.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jaimee Hughes, Sara J. J. Grafenauer
Summary: The popularity of sourdough bread has increased, but traditional methods and ingredients may not always be used. This study examined nutrition and health issues of sourdough products in the Australian bread category, comparing data from 2019 and 2021. The results showed an increase in product numbers, with sourdough growing ahead of other bread types, but fermentation claims may mislead consumers without a clear definition.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Hossein Hazrati, Per Kudsk, Ling Ding, Henriette Uthe, Inge S. Fomsgaard
Summary: In this study, the effects of different levels of competition on the metabolome of rye plants were examined. The results showed that high competition reduced the concentration of BXs and increased the levels of other compounds in rye roots, indicating the plants' ability to enhance their defense mechanisms under induced stress. These findings contribute to a better understanding of the biochemical response of plant species to competition.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Sylwia Onacik-Gur, Anna Szafranska, Marek Roszko, Sylwia Stepniewska
Summary: The study aimed to determine the impact of dough preparation method, green tea extract addition, and baking temperature on rye bread quality and acrylamide content. Factors such as dough pH, GTE addition, and baking method all influenced the quality of the bread, with indirect dough preparation resulting in darker crust color and lower acrylamide formation. Lower baking temperature also led to a decrease in acrylamide content in the final bread products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radoslaw Spychaj, Joanna Kawa-Rygielska
Summary: This study found that partial replacement of rye flour with brewer's grains and barley or barley with buckwheat significantly altered the baking value and nutrient content of rye breadstuff. The addition of these supplements resulted in changes in dough softening, bread productivity, and bread volume.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Celine Verdonck, Yamina De Bondt, Ines Pradal, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin
Summary: The final quality of wholemeal wheat bread is influenced by process parameter settings and leavening strategy. This study found that the specific volume of bread varied depending on the type of leavening strategy used, with a lower specific volume observed with sourdough compared to baker's yeast. The proofing time and water absorption had different effects on the specific volume when using different leavening strategies.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Merve Canli, Ecem Evrim Celik, Tolgahan Kocadagli, Evrim Ozkaynak Kanmaz, Vural Gokmen
Summary: Studies have shown that sprouted grains in the fermentation process can produce more bioactive tyrosine derivatives, increasing the content of tyrosine and tyramine, with the formation of dopamine, L-DOPA, and tyramine depending on the type of cereal. By combining sprouting and sourdough fermentation techniques, cereal products rich in dopamine and L-DOPA can be produced as functional food ingredients.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab
Summary: The purpose of this study is to utilize a mixture of whole wheat-barley flour in the preparation of traditional Iranian bread, optimizing fermentation conditions to maximize nutrient content. Results show that increasing sourdough and fermentation time significantly decrease phytic acid content and increase zinc and iron content. Porosity and overall acceptability of the bread are also affected by these factors. The optimal conditions for the production of Barbari bread are 29.53% sourdough and 120 min fermentation time.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Juan Shen, Kexin Shi, Hua Dong, Kesheng Yang, Zhaoxin Lu, Fengxia Lu, Pei Wang
Summary: Yeast, lactic acid bacteria, and acetic acid bacteria isolated from traditional Chinese sourdough showed improved fermentability and acid production capacity when used as a compound starter in whole wheat steamed bread. The bread leavened with the compound starter had increased volume, more volatile flavor compounds, and improved texture properties compared to bread made with commercial dry yeast. The formulated compound starter could be a promising ingredient for enhancing the quality of steamed bread.
Article
Chemistry, Applied
Loredana Malafronte, Secil Yilmaz-Turan, Leyla Dahl, Francisco Vilaplana, Patricia Lopez-Sanchez
Summary: Whole grain flours are good candidates for natural texturisers in foods and beverages due to their polysaccharides with techno-functional and nutritional properties. However, understanding the relationship between their physicochemical and rheological properties is crucial for developing complex fluids and soft materials using plant components.
FOOD HYDROCOLLOIDS
(2023)
Article
Multidisciplinary Sciences
Dorota Litwinek, Jakub Boreczek, Halina Gambus, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk
Summary: Starter cultures composed of lactic acid bacteria (LAB) were developed for wholemeal rye bread production. The use of these cultures resulted in better quality bread compared to commercial culture. The addition of yeast during fermentation improved the organoleptic properties of the bread and increased its volume and moisture. Fermentation also improved the bioavailability of minerals.
Article
Biotechnology & Applied Microbiology
Frank Vriesekoop, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada, Antien Zuidberg
Summary: This study successfully produced acceptable sourdough bread using fermented brewers spent grain, and investigated the changes in main organic acids in sourdough during the proofing and baking process. The results showed a reduction in both lactic and acetic acid content during baking.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Yasar Karaduman, Sila Seda Ozer, Arzu Akin
Summary: This study investigated the production of sourdough bread enriched in zinc and selenium using biofortified whole wheat flour. The substitution ratios of sourdough bread flour with biofortified whole wheat flour were 25:75, 50:50, and 75:25. The Zn and Se contents in the substituted flours varied and had an impact on the technological and rheological properties of the bread. The sensory properties, antioxidant activity, and nutritional value of the bread were also affected by the substitution level.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lorenzo Nissen, Flavia Casciano, Elena Babini, Andrea Gianotti
Summary: The fermentation of hemp seed bran (HPB) with beneficial bacteria increases the number of terpenes and abundance of organic acids, particularly when conducted by a bacterial pool. Major volatile organic compounds correlated to prebiotic activity include p-Cymene, Myrcene, and Eugenol. This suggests that HPB can be valorized as a substrate to produce sustainable and chemical-free prebiotics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, Giuseppe Celano, Marco Ampollini, Marco Gobbetti, Maria De Angelis, Maria Calasso
Summary: The study demonstrated the improvement of bread texture by exopolysaccharides produced by lactic acid bacteria during sourdough fermentation, and the suitability of whole and sprouted lentil flours added with sucrose for dextran production. Wheat bread supplemented with sourdoughs showed increased specific volume, decreased crumb hardness, delayed staling rate, improved nutritional value, and enhanced aroma profile. This integrated biotechnological approach could provide high-fiber content foods with tailored texture, utilizing legumes in novel foods.
Correction
Nutrition & Dietetics
Katrina R. Kissock, Florent Vieux, Kevin C. Mathias, Adam Drewnowski, Chris J. Seal, Gabriel Masset, Jessica Smith, Heddie Mejborn, Nicola M. McKeown, Eleanor J. Beck
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Katrina R. Kissock, Florent Vieux, Kevin C. Mathias, Adam Drewnowski, Chris J. Seal, Gabriel Masset, Jessica Smith, Heddie Mejborn, Nicola M. McKeown, Eleanor J. Beck
Summary: Including a whole-grain component in the Nutri-Score algorithm is justified to align with dietary guidelines and better reflect whole grain as a contributor to improved dietary quality. The modification showed improved correlations between whole-grain content and food nutritional score in Australian data, and slightly better alignment with diet-quality scores at the dietary intake level for individuals. Further research is needed to explore alternative algorithms and other nutrient profiling systems.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Jan-Willem van der Kamp, Julie Miller Jones, Kevin B. Miller, Alastair B. Ross, Chris J. Seal, Bin Tan, Eleanor J. Beck
Summary: The Whole Grain Initiative presents proposed global definitions of whole grain as an ingredient and whole grain food. The adoption of these definitions is crucial for establishing shared standards among global stakeholders and providing clear information to consumers about whole grains.
Article
Nutrition & Dietetics
Othman K. Qadir, Chris J. Seal, Ammar W. Ashor, Michele Tassotti, Pedro Mena, Daniele Del Rio, Mario Siervo, Kirsten Brandt
Summary: Ingestion of visually similar lettuce with controlled high and low content of either nitrate or phenolic compounds can significantly affect blood pressure within 6 hours, matching the plasma/saliva nitrate peak rather than the slower changes in plasma phenolics.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Pharmacology & Pharmacy
Sumana Bhowmick, Manfred Beckmann, Jianying Shen, Luis A. J. Mur
Summary: This study confirms the authenticity of Dryopteris crassirhizoma and evaluates its antimicrobial activities. The results show that the extracts of Dryopteris crassirhizoma exhibit significant antimicrobial activities against methicillin-resistant Staphylococcus aureus (MRSA). Further fractionation and characterization identify a fraction enriched with two anti-MRSA compounds, with norflavaspidic acid AB showing unique effects on MRSA cells' bioenergetic transformation and metabolism. This study may have discovered a naturally available compound that could help counter clinically relevant strains with antibiotic resistance.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Cell Biology
Chandra Bhan Yadav, Prakash Gangashetty, Manfred Beckmann, Luis A. J. Mur, Rattan S. Yadav
Summary: This study assessed the genotype x environment interactions in pearl millet and identified multiple factors affecting health-benefiting metabolites. Using various stability parameters, stable and high-performing genotypes were identified. These findings demonstrate the potential importance of genotype x environment assessments in developing pearl millet varieties and hybrids rich in health-benefiting metabolites.
Article
Veterinary Sciences
E. N. Taylor, M. Beckmann, G. Hewinson, D. Rooke, L. A. Sinclair, L. A. J. Mur
Summary: The study suggests that the milk metabolomic profiles of MAP-infected Holstein-Friesian cows are affected, with changes associated to lactation stage and MAP infection status. MAP mainly affects the malate-aspartate shuffle during early lactation. Additionally, MAP reduces the availability of lactose derivatives in milk.
RESEARCH IN VETERINARY SCIENCE
(2022)
Review
Chemistry, Multidisciplinary
Alex Griffiths, Shatha Alhulaefi, Eleanor J. Hayes, Jamie Matu, Kirsten Brandt, Anthony Watson, Mario Siervo, Oliver M. Shannon
Summary: In recent years, studies have found that increasing dietary nitrate intake can have positive effects on blood pressure, endothelial function, platelet aggregation, cognitive function, brain perfusion, and exercise performance. Most of these studies have used concentrated beetroot juice as the source of dietary nitrate. However, this review explores the potential benefits and drawbacks of consuming whole nitrate-rich vegetables to increase dietary nitrate intake. The cost, convenience, availability, feasibility/acceptability, and efficacy of consuming nitrate from whole vegetables are compared against concentrated beetroot juice as defined supplements. Possible strategies for maximizing nitrate intake from whole vegetables and future research directions are also discussed.
APPLIED SCIENCES-BASEL
(2023)
Article
Agronomy
Leonidas Rempelos, Marcin Baranski, Enas Khalid Sufar, Jenny Gilroy, Peter Shotton, Halima Leifert, Dominika Srednicka-Tober, Gultekin Hasanaliyeva, Eduardo A. S. Rosa, Jana Hajslova, Vera Schulzova, Ismail Cakmak, Levent Ozturk, Kirsten Brandt, Chris Seal, Juan Wang, Christoph Schmidt, Carlo Leifert
Summary: The study finds that organic agricultural production systems yield crops with lower quantities but superior nutritional composition. Agronomic factors have a limited impact on crop health, yield, and nutritional quality, compared to climatic conditions during the growing season. Fertilization has a significant effect on crop yields, while crop protection and pre-crop factors have minimal influence. Moreover, organic fertilization decreases the levels of toxic metals and increases the concentrations of desirable phytochemicals in harvested products.
Article
Biochemistry & Molecular Biology
Yi Ning Yong, Jiangwen Dong, Leroy Sivappiragasam Pakkiri, Christiani Jeyakumar Henry, Sumanto Haldar, Chester Lee Drum
Summary: Using targeted metabolomics, we compared the postprandial metabolic responses between breakfast and dinner timing, and high and low glycemic index meals in a group of healthy older Chinese adults. The findings suggest that eating dinner late may lead to worse metabolic state while the glycemic index of the meal has minimal impact on metabolic responses.
Review
Food Science & Technology
Ruyuf Alfurayhi, Lei Huang, Kirsten Brandt
Summary: Polyacetylene phytochemicals found in apiaceous vegetables have been suggested to contribute to the chemoprotective effects against cancer. These chemicals, known as PAs, can influence various signaling pathways related to inflammation, apoptosis, and cell cycle regulation. Studies have shown that a higher intake of PA-rich vegetables is associated with a reduced risk of inflammation and cancer. PA supplementation has been found to affect cell growth, gene expression, and immune responses, and can reduce tumor development in animal models. Cancer chemoprevention by dietary PAs involves multiple mechanisms, including effects on inflammatory cytokines, cell signaling pathways, and apoptosis. This review summarizes the current research on falcarinol-type PA compounds and their mechanisms of cancer chemoprevention, as well as identifies gaps in our understanding of their health benefits.
Article
Plant Sciences
Dimitra Chormova, Victor Kavvadias, Edward Okello, Robert Shiel, Kirsten Brandt
Summary: Tomatoes of the variety Elpida were grown under different nitrogen levels and the high nitrogen level increased the color index a* significantly. However, it did not affect the yield or quality of tomatoes. The variety showed prolonged storage at room temperature and the maturation process was delayed by harvest at the breaker stage or by super-optimal temperatures.
Article
Nutrition & Dietetics
Arwel W. Jones, Adrian Mironas, Luis A. J. Mur, Manfred Beckmann, Rhys Thatcher, Glen Davison
Summary: The study aimed to investigate the effects of vitamin D status on exercise-induced immune dysfunction. The results showed that deficiency in vitamin D led to a decrease in lymphocyte count and an increase in neutrophil:lymphocyte ratio. It also affected metabolomic profiles, including purine/pyrimidine catabolites, inflammatory markers, lactate, and tyrosine/adrenaline.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Veterinary Sciences
Emma N. Taylor, Manfred Beckmann, Glyn Hewinson, David Rooke, Luis A. J. Mur, Ad P. Koets
Summary: This study identified biomarkers for MAP infections using metabolomic approach and highlighted the role of fatty acyls and fatty acid metabolism pathway. The results demonstrate the validity of metabolomic approach in studying MAP infections.
VETERINARY RESEARCH
(2022)
