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Título

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

AutorPeñas, Elena ; Diana, Marina; Frías, Juana ; Quílez, Joan; Martínez Villaluenga, Cristina
Palabras claveWheat bread
Sodium reduction
Sourdough
Antioxidant
Angiotensin I converting enzyme
Fecha de publicaciónmar-2015
EditorSpringer
CitaciónPlant Foods for Human Nutrition 70(1): 97-103 (2015)
ResumenRising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21% addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, GABA and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction .
Versión del editorhttp://dx.doi.org/10.1007/s11130-015-0469-6
URIhttp://hdl.handle.net/10261/122421
DOI10.1007/s11130-015-0469-6
Identificadoresissn: 0921-9668
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