Spontaneous fermentation of flour enhances the nutritional potential of this hybrid cereal. However, the effect of consumption of sourdough bread (SDB) on gut health remains to be elucidated. This study investigated the effect of digestion and faecal fermentation of SDB compared to that of traditional baker's yeast (BYB) bread. After 24-h anaerobic faecal fermentation, both SDB and BYB (1% w/v) induced an increase in the relative abundances of , and genera compared to baseline, while concentrations of acetate and butyrate were significantly higher at 24 h for SDB compared to those for BYB. Integrity of intestinal epithelium, as assessed through trans-epithelial electrical resistance (TEER) assay, was slightly increased after incubation with SDB fermentation supernatants, but not after incubation with BYB fermentation supernatants. The SDB stimulated mucosal immune response by inducing early secretion of inflammatory cytokines, IL-6 and TNF-α, followed by downregulation of the inflammatory trigger through induction of anti-inflammatory IL-10 expression. Overall, our findings suggest that sourdough can modulate gut microbiota fermentation activity and positively impact the gut health.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10727946 | PMC |
| http://dx.doi.org/10.1016/j.crmicr.2023.100214 | DOI Listing |
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