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Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough.

Abstract：

:Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and produce strain-specific peptidases. With the aim of identifying the lactic acid bacterial strains potentially most effective in producing bioactive peptides, 131 lactobacilli isolates from Italian sourdoughs, used in baking technology, have been screened for proteolytic and peptidase activity. Of these, 23 strains were selected and singly inoculated in liquid sourdoughs from which a Low Molecular Weight fraction containing peptides was obtained. Evaluation of the antioxidant and anti-inflammatory activities of the extracts was performed on cultured cells (RAW 264.7 murine macrophage, murine H-end endothelium cells and Human intestinal Caco-2 cells) by assaying Reactive Oxygen Species (ROS) content, NFkB/IkB expression level and Interleukin-1β production. As a result, three lactobacilli strains showed a high antioxidant and anti-inflammatory ability enabling the development of model sourdoughs that will potentially increase the nutritional benefits of bread.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Galli V,Mazzoli L,Luti S,Venturi M,Guerrini S,Paoli P,Vincenzini M,Granchi L,Pazzagli L

doi

10.1016/j.ijfoodmicro.2018.07.018

subject

Has Abstract

pub_date

2018-12-02 00:00:00

pages

55-65

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(18)30375-1

journal_volume

286

pub_type

杂志文章

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