Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread
Zamaratskaia G, Johansson DP, Junqueira MA, Deissler L, Langton M, Hellström PM, Landberg R
The British journal of nutrition · 21 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2017-11-14 · Br J Nutr · vol. 118 · issue 9 · pp. 686–697
- Publisher
- Cambridge University Press
- Cited
- 34 citations · more than 79% of similar papers · 1.3× the field average
- References
- 64 works
- Access
- Free to read
- Research areas
- Food composition and properties · Diet and metabolism studies · Microbial Metabolites in Food Biotechnology
- Keywords
- Postprandial, Fermentation, Appetite, Food science, Insulin, Yeast, Ingestion, Biology, Chemistry, Biotechnology, Biochemistry, Endocrinology
- MeSH
- humans, triticum, insulin, blood glucose, cross-over studies, single-blind method, appetite, satiation, digestion, postprandial period, bread, dietary fiber, adult, middle aged, sweden, female, male, glucagon-like peptide 1, young adult, breakfast, secale, whole grains, fermented foods
7 authors
From SE
- Galia Zamaratskaia · correspondingSwedish University of Agricultural Sciences
- Daniel P. JohanssonSwedish University of Agricultural Sciences
- Matheus Antunes JunqueiraSwedish University of Agricultural Sciences
- Linda DeisslerSwedish University of Agricultural Sciences
- Maud LangtonSwedish University of Agricultural Sciences
- Per M. HellströmUppsala University
Abstract
Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye and yeast-fermented refined wheat as control) were consumed as part of a standardised breakfast. Subjective appetite score, assessed using visual analogue scale, and plasma glucose and insulin concentrations were measured at baseline and postprandially until 360 and 240 min, respectively. Structural changes and viscosity during mastication and gastric digestion were investigated using in vitro methods. Hunger and desire to eat were lower (P<0·05) based on AUC measurements after intake of sourdough-fermented rye crispbread compared with after intake of yeast-fermented refined wheat crispbread. On the basis of AUC (0-230 min), insulin response was lowest after intake of unfermented rye crispbread compared with sourdough-fermented rye and yeast-fermented refined wheat crispbread. Degradation of viscous fibres and faster bolus disintegration for the sourdough-fermented bread may partly explain the less favourable metabolic responses compared with unfermented bread. Our results showed that food processing affects the composition and structural characteristics of rye bread, which has implications for appetite and metabolic responses.
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