Does sourdough bread provide clinically relevant health benefits?

Vera D'Amico*, Michael Ganzle, Lisa Call, Benjamin Zwirzitz, Heinrich Grausgruber, Stefano D'Amico*, Fred Brouns

*Corresponding author for this work

Research output: Contribution to journal(Systematic) Review article peer-review

Abstract

During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and in vitro analyzes, which raises questions about the actual impact on human nutrition. This review focuses on grain components, which may cause adverse effects in humans and the effect of sourdough microbiota on their structure, quantity and biological properties. Furthermore, presumed benefits of secondary metabolites and reduction of contaminants are discussed. The benefits claimed deriving from in vitro and in vivo experiments will be evaluated across a broader spectrum in terms of clinically relevant effects on human health. Accordingly, this critical review aims to contribute to a better understanding of the extent to which sourdough bread may result in measurable health benefits in humans.
Original languageEnglish
Article number1230043
Number of pages22
JournalFrontiers in nutrition
Volume10
Issue number1
DOIs
Publication statusPublished - 20 Jul 2023

Keywords

  • sourdough fermentation
  • cereals
  • gastrointestinal disorders
  • immunogenic proteins
  • FODMAPs
  • health benefits
  • in vivo
  • in vitro
  • human studies
  • IRRITABLE-BOWEL-SYNDROME
  • LACTIC-ACID BACTERIA
  • CELIAC GLUTEN SENSITIVITY
  • IN-VITRO DIGESTION
  • COMMON AUSTRALIAN VEGETABLES
  • ENZYME-INHIBITORY PEPTIDES
  • RESISTANT STARCH FORMATION
  • ALPHA-AMYLASE INHIBITOR
  • LIPID TRANSFER PROTEINS
  • WHOLE WHEAT-FLOUR

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