PMID- 25638256
OWN - NLM
STAT- MEDLINE
DCOM- 20151019
LR  - 20181113
IS  - 1573-9104 (Electronic)
IS  - 0921-9668 (Linking)
VI  - 70
IP  - 1
DP  - 2015 Mar
TI  - A multistrategic approach in the development of sourdough bread targeted towards 
      blood pressure reduction.
PG  - 97-103
LID - 10.1007/s11130-015-0469-6 [doi]
AB  - Rising 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, gamma-aminobutyric acid (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.
FAU - Penas, E
AU  - Penas E
AD  - Department of Food Characterization, Quality and Safety, Institute of Food 
      Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006, 
      Madrid, Spain.
FAU - Diana, M
AU  - Diana M
FAU - Frias, J
AU  - Frias J
FAU - Quilez, J
AU  - Quilez J
FAU - Martinez-Villaluenga, C
AU  - Martinez-Villaluenga C
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - Netherlands
TA  - Plant Foods Hum Nutr
JT  - Plant foods for human nutrition (Dordrecht, Netherlands)
JID - 8803554
RN  - 0 (Angiotensin-Converting Enzyme Inhibitors)
RN  - 0 (Antioxidants)
RN  - 0 (Peptides)
RN  - 0 (Potassium, Dietary)
RN  - 0 (Sodium, Dietary)
RN  - 56-12-2 (gamma-Aminobutyric Acid)
SB  - IM
MH  - Angiotensin-Converting Enzyme Inhibitors/analysis
MH  - Antioxidants/analysis
MH  - Blood Pressure/*drug effects
MH  - Bread/*analysis
MH  - Fermentation
MH  - Flour/analysis
MH  - Food Handling/*methods
MH  - Peptides/analysis/*pharmacology
MH  - Potassium, Dietary/pharmacology
MH  - Sodium, Dietary/*adverse effects
MH  - gamma-Aminobutyric Acid/analysis/*pharmacology
EDAT- 2015/02/02 06:00
MHDA- 2015/10/20 06:00
CRDT- 2015/02/02 06:00
PHST- 2015/02/02 06:00 [entrez]
PHST- 2015/02/02 06:00 [pubmed]
PHST- 2015/10/20 06:00 [medline]
AID - 10.1007/s11130-015-0469-6 [doi]
PST - ppublish
SO  - Plant Foods Hum Nutr. 2015 Mar;70(1):97-103. doi: 10.1007/s11130-015-0469-6.