Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 64(3), P. 801 - 816

Published: Aug. 9, 2022

The aim of this study was to carry out a systematic review clinical trials followed by meta-analysis, evaluate the effect sourdough bread on glycemic control and appetite satiety regulators such as leptin, ghrelin, GLP-1 (glucagon-like peptide-1), GLP-2 peptide-2), NPY (neuropeptide Y), AgRP (agouti-related protein), PYY (peptide YY), GIP (glucose-dependent insulinotropic polypeptide). Clinical compared intake that an industrially fermented one or glucose solution in adults over 18 years age. This included all randomized, parallel, crossover published up June 2021 EMBASE, MEDLINE, Scopus, Web Science databases. After selection process, studies were included. analysis final average difference change serum after 60 minutes for intervention indicated consumption has lower impact blood industrial (MD = −0.29, IC 95% [−0.46; −0.12]; I2 0%). evaluation 120 also increment when other types same amount −0.21, [−0.32; −0.09]; certainty evidence varied from low very low. results showed is effective reducing postprandial glycemia, especially prepared with whole wheat flour, although it does not reduce fasting insulin, nor plasma PYY.

Language: Английский

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Ancient Wheat as Promising Nutraceuticals for the Prevention of Chronic and Degenerative Diseases

Current Medicinal Chemistry, Journal Year: 2022, Volume and Issue: 30(30), P. 3384 - 3403

Published: Sept. 16, 2022

In the context of a balanced diet, wheat, mainly used as whole grains, is good source nutrients, including fibers and bioactive compounds. Cereals belong to Poaceae family are crucial for maintaining healthy status, granted by their nutritional chemical properties. Recent studies have demonstrated that intake grains grain-based products may reduce risk oxidative stress, thus lowering chronic age-related disorders, such obesity, cardiovascular diseases, type II diabetes cancer. Indeed, several report regular grain consumption associated with lower levels total LDL-cholesterol, triglycerides, fasting glucose, blood pressure body mass index. Moreover, ancient wheat species become increasingly interested in human health, containing nutraceutical compounds, vitamins minerals. The numerous phytochemicals present (polyphenols, carotenoids, phytosterols phenolic compounds) provide, fact, antioxidant properties, which essential prevention various degenerative diseases. This review aims information on species, discussing composition properties compared modern varieties highlighting beneficial impact health.

Language: Английский

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Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 133, P. 127 - 137

Published: Feb. 6, 2023

Language: Английский

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Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough

Applied Sciences, Journal Year: 2022, Volume and Issue: 12(5), P. 2302 - 2302

Published: Feb. 22, 2022

Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim this research was assess the potential buckwheat (BF) (large, L > 300 μm, medium, 180 μm < M and small, S μm) substitute at 0, 5, 10, 15, 20% in bread dough establish optimal amount for each fraction. results revealed significant changes during bread-making stages on finished product. A decrease falling number index, water absorption, starch gelatinization, elastic modulus, hardness increasing PS observed. increase BF led development time, speed protein weakening, gel stability, alveograph ratio, rheofermentation properties, maximum creep-recovery compliance, hardness. values number, mixing–heating–cooling parameters, biaxial extension, rheofermentation, storage loss moduli, loaf volume, were obtained depending based generation predictive models. It established that best formulations, respect rheology characteristics, included 9.13% large, 10.57% 10.25% small PS.

Language: Английский

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Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Agronomy, Journal Year: 2021, Volume and Issue: 11(12), P. 2588 - 2588

Published: Dec. 19, 2021

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize grains low baking quality. In this sense, germinated legumes can be used increase enzymatic activity, giving superior final product characteristics at same time. The aim study was underline effects chickpea (CGF) and lupin flours (LGF) added simultaneously white on rheological behavior dough evaluate optimal microstructure. For purpose, falling number, properties during mixing, 3D-deformation fermentation, visco-elastic were evaluated, factors (CGF LGF levels) their optimization have been studied by applying a full factorial design response surface methodology (RSM). sample had composition 39.4% protein, 10.3% moisture, 6.9% fat, 3.4% ash, whereas CGF presented 21.1 % 9.4% 5.2% 3.6% ash. results showed that determined decrease water absorption, tolerance kneading, consistency 250 450 s, extensibility, maximum height gas release curve, volume retained end test, total CO2 production, moduli, gelatinization temperatures. On other hand, elasticity alveograph curve ratio increased proportionally addition levels. combination considering found 8.57% CGF, 5.31% LGF, 86.12% flour, with enhanced being obtained compared control. These provide valuable information possibility using such as chickpeas in breadmaking enhance technological (besides traditionally barley malt flour).

Language: Английский

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Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker

Foods, Journal Year: 2022, Volume and Issue: 11(7), P. 1050 - 1050

Published: April 6, 2022

This study evaluates whether blood glucose response differs upon consuming rice cooked in a carbohydrate (carb)-reducing cooker. Rice this way exhibited 19% reduced total (34.0 ± 0.3 vs. 27.6 0.9 g/100 g rice) and 20% calorie (149.0 1.0 120.8 3.7 kcal/100 contents. We measured the (at 0, 15, 30, 45, 60, 90, 120 min) 13 healthy participants after 6 different types: regular white (regular WR, 50 of available (AC)), low-carb WR with equivalent weight as (low-carb (EW)), carb (EC), mixed-grain MR), MR (EW) MR, (EC) MR. All samples were prepared an electric carb-reducing Postprandial glucose, sensory, appetite assessed each test meal. The incremental area under curve 15 30 min consumption was significantly lower than that WR. These results suggest possible health benefits reducing early postprandial spikes level without significant differences satiety satisfaction.

Language: Английский

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The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers

European Journal of Nutrition, Journal Year: 2024, Volume and Issue: 64(1)

Published: Nov. 15, 2024

Language: Английский

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Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 10, P. 100956 - 100956

Published: Dec. 16, 2024

Language: Английский

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