Metabolic profiling of sourdough fermented wheat and rye bread

Ville M. Koistinen, Outi Mattila, Kati Katina, Kaisa Poutanen, Anna Marja Aura, Kati Hanhineva

Research output: Contribution to journalArticleScientificpeer-review

11 Citations (Scopus)

Abstract

Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker's yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC-QTOF-MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of rye bread, and in more general, the overall protective effect against T2DM and CVD.

Original languageEnglish
Article number5684
JournalScientific Reports
Volume8
Issue number1
DOIs
Publication statusPublished - 1 Dec 2018
MoE publication typeA1 Journal article-refereed

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sourdough
metabolomics
rye
breads
whole grain foods
branched chain amino acids
wheat
fermentation
metabolites
phenolic acids
peptides
Lactobacillus brevis
health promotion
bakers yeast
nucleosides
Lactobacillus plantarum
baking
dough
lactic acid bacteria
protective effect

Cite this

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Metabolic profiling of sourdough fermented wheat and rye bread. / Koistinen, Ville M.; Mattila, Outi; Katina, Kati; Poutanen, Kaisa; Aura, Anna Marja; Hanhineva, Kati.

In: Scientific Reports, Vol. 8, No. 1, 5684, 01.12.2018.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Aura, Anna Marja

AU - Hanhineva, Kati

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