Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of
ACE-inhibitory activity
CAA-RBC
HPLC-DAD
HT-29
Triticum dicoccum
antioxidant activity
bioactive compounds
hemolysis test
inflammation
sourdough fermentation
Journal
International journal of molecular sciences
ISSN: 1422-0067
Titre abrégé: Int J Mol Sci
Pays: Switzerland
ID NLM: 101092791
Informations de publication
Date de publication:
27 Mar 2023
27 Mar 2023
Historique:
received:
17
02
2023
revised:
17
03
2023
accepted:
23
03
2023
medline:
14
4
2023
entrez:
13
4
2023
pubmed:
14
4
2023
Statut:
epublish
Résumé
The fermentation process has been widely used to improve plant-based foods' nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan
Identifiants
pubmed: 37047259
pii: ijms24076283
doi: 10.3390/ijms24076283
pmc: PMC10094579
pii:
doi:
Substances chimiques
Antioxidants
0
Antihypertensive Agents
0
Gallic Acid
632XD903SP
Tumor Necrosis Factor-alpha
0
Rutin
5G06TVY3R7
Anti-Inflammatory Agents
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : National Research Council (CNR)
ID : FOE-2021 (DBA.AD005.225)
Références
Oncotarget. 2017 Dec 14;9(6):7204-7218
pubmed: 29467962
J Nutr Biochem. 2018 Feb;52:1-9
pubmed: 29065353
Food Funct. 2018 Apr 25;9(4):2270-2281
pubmed: 29560488
Food Chem. 2015 Jan 1;166:515-521
pubmed: 25053088
Cell Mol Biol Lett. 2016 Aug 12;21:10
pubmed: 28536613
Immunology. 2005 Jul;115(3):375-87
pubmed: 15946255
Front Pharmacol. 2018 Sep 04;9:911
pubmed: 30233360
Oncotarget. 2017 Aug 12;8(43):74582-74594
pubmed: 29088809
Microorganisms. 2021 Jun 23;9(7):
pubmed: 34201420
Adv Clin Exp Med. 2017 Sep;26(6):1013-1019
pubmed: 29068605
J Biol Chem. 1951 Nov;193(1):265-75
pubmed: 14907713
Plant Foods Hum Nutr. 2015 Mar;70(1):35-41
pubmed: 25631277
Foods. 2022 Jul 27;11(15):
pubmed: 35954011
Antioxidants (Basel). 2021 May 27;10(6):
pubmed: 34071797
Antioxidants (Basel). 2023 Jan 03;12(1):
pubmed: 36670977
J Sci Food Agric. 2013 Nov;93(14):3490-501
pubmed: 23907835
Rev Diabet Stud. 2014 Fall-Winter;11(3-4):245-57
pubmed: 26177485
Foods. 2020 Sep 02;9(9):
pubmed: 32887248
Antioxidants (Basel). 2022 Mar 18;11(3):
pubmed: 35326234
Food Chem. 2020 Feb 1;305:125510
pubmed: 31622804
Food Chem. 2022 Mar 30;373(Pt A):131395
pubmed: 34710682
Food Chem. 2014 Oct 1;160:346-56
pubmed: 24799248
Molecules. 2020 Feb 19;25(4):
pubmed: 32093014
Crit Rev Food Sci Nutr. 2022;62(30):8388-8402
pubmed: 34014123
J Sci Food Agric. 2019 Feb;99(3):1225-1232
pubmed: 30066387
Food Res Int. 2021 Jul;145:110398
pubmed: 34112401
Food Chem. 2019 Mar 1;275:50-58
pubmed: 30724226
Appl Environ Microbiol. 2012 Feb;78(4):1087-96
pubmed: 22156436
J Agric Food Chem. 2008 Aug 27;56(16):7285-92
pubmed: 18593174
J Food Sci. 2017 Oct;82(10):2243-2250
pubmed: 28892132
Foods. 2022 Feb 23;11(5):
pubmed: 35267283