Diowksz Anna, Malik Alicja, Jaśniewska Agnieszka, Leszczyńska Joanna
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
Foods. 2020 May 19;9(5):656. doi: 10.3390/foods9050656.
This study examines the potential health benefits of different types of wheat sourdough bread against diseases of civilization. Celiac disease, diabetes and hypertension affect large numbers of the world's population, increasing demand for novel treatments and ways of improving patient welfare. Different types of artisan breads were subjected to in vitro simulated digestion prior to analysis. The G12 test and ELISA with human sera were used for immunoreactivity analysis. The activity of α-amylase inhibitors and angiotensin-converting enzymes (ACE) was also assessed. The addition of sourdough to the analyzed wheat bread raised the content of α-amylase inhibitors and angiotensin-converting enzyme inhibitors while reducing their immunoreactivity. However, despite decreases in the antigenicity of the wheat flour proteins, the sera showed various reactions, depending on the individual patient's susceptibility to gluten.
本研究考察了不同类型的小麦酸面团面包对文明病的潜在健康益处。乳糜泻、糖尿病和高血压影响着世界上大量人口，对新的治疗方法和改善患者福祉的方式的需求不断增加。在分析之前，对不同类型的手工面包进行了体外模拟消化。采用G12试验和用人血清进行酶联免疫吸附测定（ELISA）进行免疫反应性分析。还评估了α-淀粉酶抑制剂和血管紧张素转换酶（ACE）的活性。在分析的小麦面包中添加酸面团提高了α-淀粉酶抑制剂和血管紧张素转换酶抑制剂的含量，同时降低了它们的免疫反应性。然而，尽管小麦粉蛋白的抗原性降低，但血清仍表现出各种反应，这取决于个体患者对麸质的易感性。
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