Department of Biomedical Experimental and Clinical Sciences, Università di Firenze, viale Morgagni 50, 50134 Firenze, Italy.
Department of Agriculture, Food, Environment and Forestry, Università di Firenze, Piazzale delle Cascine, 18, 50144 Firenze, Italy.
Food Chem. 2020 Aug 30;322:126710. doi: 10.1016/j.foodchem.2020.126710. Epub 2020 Apr 3.
Sourdough fermentation influences several properties of leavened baked goods also because Lactic acid bacteria (LAB) and yeasts produce bioactive peptides with a positive effect on human health. In an early study, three Lactobacilli strains (L. farciminis H3 and A11 and L. sanfranciscensis I4) possessing different proteolytic activities were used to produce sourdoughs containing peptides equipped with anti-inflammatory and/or antioxidant properties. This work was aimed to assess whether these properties could be retained after cooking. The selected LABs were used to produce breads from which low molecular weight (LMW-) peptides were extracted. The results provide solid proofs of keeping both antioxidant and anti-inflammatory activities of peptides from cooked products. Sequences of LMW-peptides either from doughs and breads were determined by mass spectrometry: differences have been noticed in amino acidic composition and in sequences, however, all the strains produce peptides equipped with antioxidant and anti-inflammatory activities.
酸面团发酵会影响发酵烘焙食品的多种特性，这是因为乳酸菌（LAB）和酵母产生具有积极的人类健康影响的生物活性肽。在早期的研究中，使用了具有不同蛋白水解活性的三种乳杆菌菌株（L. farciminis H3 和 A11 以及 L. sanfranciscensis I4）来生产含有具有抗炎和/或抗氧化特性的肽的酸面团。这项工作旨在评估这些特性在烹饪后是否可以保留。选择的 LAB 用于生产面包，从中提取低分子量（LMW-）肽。结果提供了确凿的证据，证明从烹饪产品中保留了肽的抗氧化和抗炎活性。通过质谱法确定了来自面团和面包的 LMW-肽的序列：在氨基酸组成和序列上都存在差异，但是所有菌株都产生了具有抗氧化和抗炎活性的肽。
