Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome.
The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, and gut microbiota composition in adults with metabo...
| Publicado en: | Nutrients Vol. 16; no. 15; pp. 2380 - 2396 |
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| Autores principales: | , , , , , , , , , , , , , , , , , , , |
| Formato: | research tables/charts randomized controlled trial Journal Article |
| Publicado: |
MDPI
Aug2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=178948068&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 178948068 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 20726643 B0TT jtl: Nutrients issn: 20726643 maglogo: N pubinfo: dt: Aug2024 vid: 16 iid: 15 pid: 97109 pub: MDPI artinfo: ui: 178948068 178948068 178948068 10.3390/nu16152380 178948068 ppf: 2380 ppct: 16 formats: tig: atl: Sourdough Bread with Different Fermentation Times: A Randomized Clinical Trial in Subjects with Metabolic Syndrome. aug: au: Pérez-Vega, Karla Alejandra Sanllorente, Albert Zomeño, María-Dolores Quindós, Ana Muñoz-Martínez, Júlia Malcampo, Mireia Aldea-Perona, Ana Hernáez, Álvaro Lluansí, Aleix Llirós, Marc Elias, Isidre Elias-Masiques, Núria Aldeguer, Xavier Muñoz, Daniel Gaixas, Sònia Blanchart, Gemma Schröder, Helmut Hernando-Redondo, Javier Carrón, Nerea González-Torres, Pedro affil: Hospital del Mar Research Institute, 08003 Barcelona, Spain sug: subj: Bread Therapeutic Use Fermentation Mediterranean Diet Metabolic Syndrome X Diet Therapy Time Human Funding Source Male Female Adult Middle Age Aged Randomized Controlled Trials Random Assignment Double-Blind Studies Sex Factors Inflammation Gut Microbiota Biological Markers Descriptive Statistics Plasminogen Activators Confidence Intervals Adult: 19-44 years Middle Aged: 45-64 years Aged: 65+ years Male Female ab: The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, and gut microbiota composition in adults with metabolic syndrome. In a double-blind clinical trial, participants were randomized to consume either Elias Boulanger® long-fermentation (48 h) sourdough bread (EBLong) or Elias Boulanger® short-fermentation (2 h) sourdough bread (EBShort) over a two-month period. We assessed clinical parameters, inflammatory biomarkers, satiety-related hormones, and the richness and abundance of gut microbiota at baseline and follow-up. The participants included 31 individuals (mean age, 67, 51.6% female). EBShort was associated with reduced levels of soluble intercellular adhesion molecule (sICAM), and all participants, regardless of the intervention, exhibited a decrease in sICAM and diastolic pressure from baseline (p < 0.017). At follow-up, plasminogen activator inhibitor-1 (PAI-1) levels were lower in EBShort (−744 pg/mL; 95%CI: −282 to −1210 pg/mL) compared to EBLong. No differences in microbiota richness or abundance were observed. EBShort bread was effective in reducing some inflammation markers. The consumption of sourdough bread may offer potential benefits in reducing inflammation markers in individuals with metabolic syndrome; however, longer fermentation times did not show additional benefits. pubtype: Academic Journal doctype: research tables/charts randomized controlled trial Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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