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A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

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Abstract

Rising prevalence of hypertension is pushing food industry towards the development of innovative food products with antihypertensive effects. The aim was to study the effect of reduced sodium content and 21 % addition of wholemeal wheat sourdough (produced by Lactobacillus brevis CECT 8183 and protease) on proximate composition, γ-aminobutyric acid (GABA) and peptide content of wheat bread. Angiotensin converting enzyme I (ACE) inhibitory and antioxidant activities were also evaluated. Sodium replacement by potassium salt did not affect chemical composition and biological activities of bread. In contrast, GABA and peptides <3 kDa contents in sourdough bread (SDB) were 7 and 3 times higher, respectively, than the observed in control. ACE inhibitory and antioxidant activities of the peptide fraction < 3 kDa from SDB was 1.7 and 2.6-3.0 times higher than control. Therefore, the combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for development of innovative breads towards blood pressure reduction.

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Abbreviations

ACE:

Angiotensin I converting enzyme

BP:

Blood pressure

CB:

Conventional wheat bread

GABA:

γ-aminobutyric acid

LAB:

Lactic acid bacteria

LSB:

Low-sodium wheat sourdough bread

MALDI-TOF:

Matrix assisted laser desorption ionization time of flight

ORAC:

Oxygen radical absorbance capacity

SDB:

Low sodium wheat sourdough bread

SD:

Sourdough

SDS-PAGE:

Sodium dodecyl polyacrylamide gel electrophoresis

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Acknowledgments

Supported by Europastry S.A., St. Cugat del Valles, Barcelona, Spain and Ministry of Economy and Competitiveness (project number AGL2010-16310).

Conflict of interest

The authors claim no conflict of interest.

Author information

Authors and Affiliations

  1. Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    E. Peñas, J. Frias & C. Martínez-Villaluenga

  2. Technology Department, Europastry, S.A., Barcelona, Spain

    M. Diana & J. Quílez

  3. Nutrition and Food Science Department, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028, Barcelona, Spain

    M. Diana

  4. Faculty of Health Sciences Blanquerna, Universitat Ramon Llull, Barcelona, Spain

    J. Quílez

  5. CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain

    J. Quílez

Authors
  1. E. Peñas
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  2. M. Diana
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  3. J. Frias
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  4. J. Quílez
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  5. C. Martínez-Villaluenga
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Corresponding author

Correspondence to C. Martínez-Villaluenga.

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Peñas, E., Diana, M., Frias, J. et al. A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction. Plant Foods Hum Nutr 70, 97–103 (2015). https://doi.org/10.1007/s11130-015-0469-6

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  • DOI: https://doi.org/10.1007/s11130-015-0469-6

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