@misc{10481/107574,
year = {2025},
month = {9},
url = {https://hdl.handle.net/10481/107574},
abstract = {Cereal grains have been dietary staples for millennia, providing essential nutrients alongside their primary carbohydrate content. Recently, the search for sustainable, nutrient-rich
alternatives has drawn attention to spelt (Triticum aestivum ssp. spelta L.), a low-input crop
with promising nutritional properties. Spelt supplies a higher content of unsaturated fatty
acids and minerals, such as iron, zinc, and magnesium and exhibits lower levels of phytic
acid compared to common wheat. This study explores the nutraceutical potential of fermented bakery products made from spelt and wheat flours using sourdough fermentation,
a process driven by lactic acid bacteria (LAB) and yeasts. Breads produced with baker’s
yeast were included for comparison. Specifically, this manuscript focuses on the generation
of bioactive peptides (BPs), which have demonstrated anti-oxidant, anti-inflammatory, and
gut-protective effects by modulating oxidative stress and inflammatory signaling pathways.
By comparing aqueous extracts from breads prepared with varying flours and fermentation
methods, optimal conditions for producing functional baked goods could be defined. The
findings may offer new avenues for developing bakery products that potentially increase
intestinal health while promoting sustainable agriculture through the use of spelt.},
organization = {University of Florence, Italy (RICATEN24)},
organization = {Ministry of Science, Innovation and Universities, Spain (PID2023-151294OB-I00, OMA)},
publisher = {MDPI},
keywords = {Bioactive peptides},
keywords = {sourdough fermentation},
keywords = {Antioxidant activity},
title = {Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier},
doi = {10.3390/foods14183184},
author = {Cicchi, Costanza and Leri, Manuela and Bucciantini, Monica and Galli, Viola and Guerrini, Simona and Jiménez-Ortas, Ángela and Ceacero Heras, Diego and Martínez Augustin, Olga and Pazzagli, Luigia and Luti, Simone},
}