Martinez Tuppia Ccori, Rezaei Mohammad N, Machuron François, Duysburgh Cindy, Ghyselinck Jonas, Marzorati Massimo, Koper Jonna E B, Monnet Céline, Bosco Nabil
Lesaffre Institute of Science and Technology, 59700 Marcq-en-Barœul, France.
Prodigest, Technologiepark 82, 9052 Zwijnaarde, Belgium.
Foods. 2024 Sep 23;13(18):3014. doi: 10.3390/foods13183014.
Bread can vary in textural and nutritional attributes based on differences in the bread making process (e.g., flour type, fermentation agent, fermentation time). Four bread recipes (BRs) made with sourdough preferments (BR1, white flour; BR2, whole grain flour) or regular yeast breads (BR3, white flour; BR4, whole grain flour) were evaluated for texture, digestibility, and their effect on the metabolic activity and composition of the gut microbiota using texture profile analysis (TPA) coupled with in vitro upper gastrointestinal (GIT) digestion and colonic fermentation (Colon-on-a-plate™ model), using fecal samples from eight healthy human donors. TPA revealed significantly higher values for hardness, fracturability, gumminess, and chewiness, and significantly lower values for springiness, cohesiveness, and resilience with whole grain versus white breads (all < 0.001); values for springiness, cohesiveness, and resilience were significantly higher for sourdough versus yeast bread ( < 0.001). Nutrient composition and bioaccessibility were generally comparable between sourdough and yeast bread with similar flours. Following simulation of upper GIT digestion, all BRs demonstrated good digestibility of minerals, carbohydrates, and proteins. Colonic fermentation revealed changes in gut microbiota composition, significant increases in short-chain fatty acids, and a significant decrease in branched short-chain fatty acids with all BRs versus a blank. Overall, new insights into wheat bread digestibility and colonic fermentation were provided, which are important aspects to fully characterize bread nutritional profile and potential.
基于面包制作过程中的差异（例如，面粉类型、发酵剂、发酵时间），面包在质地和营养属性方面会有所不同。使用质地剖面分析（TPA）结合体外上消化道（GIT）消化和结肠发酵（平板结肠模型），对四种面包配方（BRs）进行了评估，这些配方使用了酸面团发酵剂（BR1，白面粉；BR2，全麦面粉）或普通酵母面包（BR3，白面粉；BR4，全麦面粉），评估指标包括质地、消化率及其对肠道微生物群代谢活性和组成的影响，粪便样本来自八名健康人类供体。TPA显示，与白面包相比，全麦面包的硬度、易碎性、胶黏性和咀嚼性显著更高，而弹性、内聚性和回复性显著更低（均P<0.001）；与酵母面包相比，酸面团面包的弹性、内聚性和回复性显著更高（P<0.001）。使用相似面粉制作的酸面团面包和酵母面包在营养成分和生物可及性方面通常具有可比性。在上消化道消化模拟之后，所有BRs在矿物质、碳水化合物和蛋白质的消化率方面均表现良好。结肠发酵显示，与空白对照相比，所有BRs均能使肠道微生物群组成发生变化，短链脂肪酸显著增加，支链短链脂肪酸显著减少。总体而言，本研究提供了关于小麦面包消化率和结肠发酵的新见解，这些是全面描述面包营养特性和潜力的重要方面。
