Peñas E, Diana M, Frias J, Quílez J, Martínez-Villaluenga C
Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006, Madrid, Spain.
Plant Foods Hum Nutr. 2015 Mar;70(1):97-103. doi: 10.1007/s11130-015-0469-6.
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, γ-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.
高血压患病率的上升促使食品行业朝着开发具有降压作用的创新食品发展。目的是研究降低钠含量以及添加21%全麦酸面团（由短乳杆菌CECT 8183和蛋白酶生产）对小麦面包的近似成分、γ-氨基丁酸（GABA）和肽含量的影响。还评估了血管紧张素转换酶I（ACE）抑制活性和抗氧化活性。用钾盐替代钠不会影响面包的化学成分和生物活性。相比之下，酸面团面包（SDB）中的GABA和<3 kDa的肽含量分别比对照面包高7倍和3倍。SDB中<3 kDa肽组分的ACE抑制活性和抗氧化活性分别比对照高1.7倍和2.6 - 3.0倍。因此，在面包制作中降低钠含量与增加生物活性化合物浓度相结合，可能为开发有助于降低血压的创新面包提供有趣的前景。
