Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier Cicchi, Costanza Leri, Manuela Bucciantini, Monica Galli, Viola Guerrini, Simona Jiménez-Ortas, Ángela Ceacero Heras, Diego Martínez Augustin, Olga Pazzagli, Luigia Luti, Simone Bioactive peptides sourdough fermentation Antioxidant activity 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. 2025-10-29T12:24:27Z 2025-10-29T12:24:27Z 2025-09-12 journal article Cicchi, C.; Leri, M.; Bucciantini, M.; Galli, V.; Guerrini, S.; Jiménez-Ortas, Á.; Ceacero-Heras, D.; Martínez-Augustín, O.; Pazzagli, L.; Luti, S. Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier. Foods 2025, 14, 3184. https://doi.org/10.3390/foods14183184 https://hdl.handle.net/10481/107574 10.3390/foods14183184 eng http://creativecommons.org/licenses/by/4.0/ open access Atribución 4.0 Internacional MDPI