Sourdough bread with different fermentation times: A randomized clinical trial in subjects with metabolic syndrome

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• dc.contributor.author Pérez Vega, Karla Alejandra
• dc.contributor.author Sanllorente Melenchón, Albert
• dc.contributor.author Zomeño Fajardo, Maria Dolores
• dc.contributor.author Quindós, Ana
• dc.contributor.author Muñoz-Martínez, Júlia
• dc.contributor.author Malcampo, Mireia
• dc.contributor.author Aldea-Perona, Ana
• dc.contributor.author Hernáez, Álvaro
• dc.contributor.author Muñoz, Daniel
• dc.contributor.author Gaixas, Sònia
• dc.contributor.author Blanchart, Gemma
• dc.contributor.author Schröder, Helmut, 1958-
• dc.contributor.author Hernando Redondo, Javier
• dc.contributor.author Fitó Colomer, Montserrat
• dc.contributor.author Castañer, Olga
• dc.date.accessioned 2025-07-11T07:01:01Z
• dc.date.available 2025-07-11T07:01:01Z
• dc.date.issued 2024
• dc.description.abstract The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, and gut microbiota composition in adults with metabolic syndrome. In a double-blind clinical trial, participants were randomized to consume either Elias Boulanger® long-fermentation (48 h) sourdough bread (EBLong) or Elias Boulanger® short-fermentation (2 h) sourdough bread (EBShort) over a two-month period. We assessed clinical parameters, inflammatory biomarkers, satiety-related hormones, and the richness and abundance of gut microbiota at baseline and follow-up. The participants included 31 individuals (mean age, 67, 51.6% female). EBShort was associated with reduced levels of soluble intercellular adhesion molecule (sICAM), and all participants, regardless of the intervention, exhibited a decrease in sICAM and diastolic pressure from baseline (p < 0.017). At follow-up, plasminogen activator inhibitor-1 (PAI-1) levels were lower in EBShort (-744 pg/mL; 95%CI: -282 to -1210 pg/mL) compared to EBLong. No differences in microbiota richness or abundance were observed. EBShort bread was effective in reducing some inflammation markers. The consumption of sourdough bread may offer potential benefits in reducing inflammation markers in individuals with metabolic syndrome; however, longer fermentation times did not show additional benefits.
• dc.format.mimetype application/pdf
• dc.identifier.citation Pérez-Vega KA, Sanllorente A, Zomeño MD, Quindós A, Muñoz-Martínez J, Malcampo M, et al. Sourdough bread with different fermentation times: A randomized clinical trial in subjects with metabolic syndrome. Nutrients. 2024 Jul 23;16(15):2380. DOI: 10.3390/nu16152380
• dc.identifier.doi http://dx.doi.org/10.3390/nu16152380
• dc.identifier.issn 2072-6643
• dc.identifier.uri http://hdl.handle.net/10230/70889
• dc.language.iso eng
• dc.publisher MDPI
• dc.relation.ispartof Nutrients. 2024 Jul 23;16(15):2380
• dc.rights © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
• dc.rights.accessRights info:eu-repo/semantics/openAccess
• dc.rights.uri http://creativecommons.org/licenses/by/4.0/
• dc.subject.keyword PAI-1
• dc.subject.keyword Blood pressure
• dc.subject.keyword Metabolic syndrome
• dc.subject.keyword sICAM
• dc.subject.keyword Sourdough bread
• dc.title Sourdough bread with different fermentation times: A randomized clinical trial in subjects with metabolic syndrome
• dc.type info:eu-repo/semantics/article
• dc.type.version info:eu-repo/semantics/publishedVersion