{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T10:55:55Z","timestamp":1782730555941,"version":"3.54.5"},"reference-count":146,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T00:00:00Z","timestamp":1771286400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Consorzio Futuro in Ricerca","award":["R\/ANTCOF\/VELL\/05\/15"],"award-info":[{"award-number":["R\/ANTCOF\/VELL\/05\/15"]}]},{"name":"Consorzio Futuro in Ricerca","award":["R\/ANTCOF\/VELL\/07\/16"],"award-info":[{"award-number":["R\/ANTCOF\/VELL\/07\/16"]}]},{"name":"Antico Forno srl"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>Nutritional strategies based on sourdough fermented breads with wholemeal ancient grains and legumes are emerging as promising modulators of (neuro)immune processes. This study investigated whether prolonged consumption of a sourdough bread enriched with a mixture of ancient cereals and legumes, commercially available in Italy (Primus\u00ae bread, P\u00aeB), modulates neuroimmune systemic responses to repeated lipopolysaccharide (LPS) challenge in mice. For this study, male C57BL\/6J mice were fed for 14 days with either a standard diet (SD) or P\u00aeB. Animals then received intraperitoneal LPS (3 mg\/kg\/day for 3 days) or vehicle. Body weight and food intake were monitored throughout. Pain-like behaviours were assessed by von Frey, plantar and tail flick tests, and plasma cytokine (32-plex panel), splenocyte and peritoneal macrophage cytokine expression, and expression of pro-inflammatory cytokines in sciatic nerves, dorsal root ganglia (DRG) and the spinal cord were analyzed by Reverse Transcription\u2013quantitative Polymerase Chain Reaction (RT-qPCR). P\u00aeB prevented LPS-induced body weight loss and reduced splenomegaly. Unlike SD mice, which exhibited widespread plasmatic cytokine upregulation, P\u00aeB-fed mice displayed only limited increases Interleukin (IL)-1\u03b2, IL-12p40 and Tumor Necrosis Factor (TNF)\u03b1. Ex vivo cultures of splenocytes and macrophages confirmed attenuated cytokine overexpression. LPS-induced hypersensitivity to mechanical, thermal and nociceptive stimuli was significantly reduced in P\u00aeB mice. Molecular analyses revealed that the P\u00aeB diet blunted the pro-inflammatory cytokine expression present after LPS challenge in the sciatic nerves and DRG, with partial attenuation in the spinal cord. Our findings highlight the great potential of functional foods as affordable dietary strategies to mitigate systemic immune and neuroimmune dysregulation.<\/jats:p>","DOI":"10.3390\/ijms27041932","type":"journal-article","created":{"date-parts":[[2026,2,18]],"date-time":"2026-02-18T07:50:30Z","timestamp":1771401030000},"page":"1932","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4097-3195","authenticated-orcid":false,"given":"Giada","family":"Amodeo","sequence":"first","affiliation":[{"name":"Pain Therapy and Neuroimmunology Unit, Department of Pharmacological and Biomolecular Sciences \u201cRodolfo Paoletti\u201d, University of Milan, Via Vanvitelli 32, 20129 Milano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silvia","family":"Franchi","sequence":"additional","affiliation":[{"name":"Pain Therapy and Neuroimmunology Unit, Department of Pharmacological and Biomolecular Sciences \u201cRodolfo Paoletti\u201d, University of Milan, Via Vanvitelli 32, 20129 Milano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5163-7480","authenticated-orcid":false,"given":"Giulia","family":"Galimberti","sequence":"additional","affiliation":[{"name":"Pain Therapy and Neuroimmunology Unit, Department of Pharmacological and Biomolecular Sciences \u201cRodolfo Paoletti\u201d, University of Milan, Via Vanvitelli 32, 20129 Milano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7160-1597","authenticated-orcid":false,"given":"Angela","family":"Pignatelli","sequence":"additional","affiliation":[{"name":"Department of Neuroscience and Rehabilitation, University of Ferrara, Via Borsari 46, 44121 Ferrara, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chiara","family":"Giacomoni","sequence":"additional","affiliation":[{"name":"Department of Economics, Science, Engineering and Design, University of San Marino, Via Consiglio dei Sessanta 99, 47891 Dogana, San Marino"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5962-8976","authenticated-orcid":false,"given":"Eleonora","family":"Solari","sequence":"additional","affiliation":[{"name":"Department of Medicine and Technological Innovation, University of Insubria, Via Guicciardini 9, 21100 Varese, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giorgia","family":"Moschetti","sequence":"additional","affiliation":[{"name":"Pain Therapy and Neuroimmunology Unit, Department of Pharmacological and Biomolecular Sciences \u201cRodolfo Paoletti\u201d, University of Milan, Via Vanvitelli 32, 20129 Milano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1663-4211","authenticated-orcid":false,"given":"Stefania","family":"Ceruti","sequence":"additional","affiliation":[{"name":"Pain Therapy and Neuroimmunology Unit, Department of Pharmacological and Biomolecular Sciences \u201cRodolfo Paoletti\u201d, University of Milan, Via Vanvitelli 32, 20129 Milano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4577-511X","authenticated-orcid":false,"given":"Paola","family":"Sacerdote","sequence":"additional","affiliation":[{"name":"Pain Therapy and Neuroimmunology Unit, Department of Pharmacological and Biomolecular Sciences \u201cRodolfo Paoletti\u201d, University of Milan, Via Vanvitelli 32, 20129 Milano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vittorio","family":"Vellani","sequence":"additional","affiliation":[{"name":"Department of Biomedical, Metabolic and Neural Sciences, University of Modena and Reggio, Via Campi 287, 41125 Modena, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"103337","DOI":"10.1016\/j.redox.2024.103337","article-title":"Comprehensive Modulatory Effects of Whole Grain Consumption on Immune-Mediated Inflammation in Middle-Aged and Elderly Community Residents: A Real-World Randomized Controlled Trial","volume":"76","author":"Li","year":"2024","journal-title":"Redox Biol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"972","DOI":"10.1002\/biof.1889","article-title":"Production, Health-Promoting Properties and Characterization of Bioactive Peptides from Cereal and Legume Grains","volume":"48","author":"Aderinola","year":"2022","journal-title":"BioFactors"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"833","DOI":"10.1007\/s13197-017-2987-8","article-title":"Potential Functional Bakery Products as Delivery Systems for Prebiotics and Probiotics Health Enhancers","volume":"55","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Loponen, J., and G\u00e4nzle, M.G. (2018). Use of Sourdough in Low FODMAP Baking. Foods, 7.","DOI":"10.3390\/foods7070096"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Eggum, B.O., and Beames, R.M. (1983). The Nutritive Value of Seed Proteins. Seed Proteins, Springer.","DOI":"10.1007\/978-94-009-6801-1_17"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.ijfoodmicro.2014.11.032","article-title":"Exploitation of the Nutritional and Functional Characteristics of Traditional Italian Legumes: The Potential of Sourdough Fermentation","volume":"196","author":"Curiel","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.cofs.2021.02.007","article-title":"Nutritional Quality and Nutrient Bioaccessibility in Sourdough Bread","volume":"40","author":"Canesin","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"126761","DOI":"10.1016\/j.foodchem.2020.126761","article-title":"Concise Review: Coarse Cereals Exert Multiple Beneficial Effects on Human Health","volume":"325","author":"Fu","year":"2020","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Warren, A., Nyavor, Y., Zarabian, N., Mahoney, A., and Frame, L.A. (2024). The Microbiota-Gut-Brain-Immune Interface in the Pathogenesis of Neuroinflammatory Diseases: A Narrative Review of the Emerging Literature. Front. Immunol., 15.","DOI":"10.3389\/fimmu.2024.1365673"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"3825","DOI":"10.1111\/1541-4337.12651","article-title":"Bioactive Peptides from Food Fermentation: A Comprehensive Review of Their Sources, Bioactivities, Applications, and Future Development","volume":"19","author":"Chai","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"21120","DOI":"10.3390\/ijms151121120","article-title":"Bioactive Peptides in Cereals and Legumes: Agronomical, Biochemical and Clinical Aspects","volume":"15","author":"Malaguti","year":"2014","journal-title":"Int. J. Mol. Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1007\/s40122-023-00565-3","article-title":"Gut Microbiota Modulation and Its Implications on Neuropathic Pain: A Comprehensive Literature Review","volume":"13","author":"Corriero","year":"2024","journal-title":"Pain Ther."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"e70022","DOI":"10.1111\/1750-3841.70022","article-title":"Germinated\/Fermented Legume Flours as Functional Ingredients in Wheat-Based Bread: A Review","volume":"90","author":"Chinma","year":"2025","journal-title":"J. Food Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"288","DOI":"10.1186\/s12964-025-02299-5","article-title":"Common Mechanisms of Gut Microbe-Based Strategies for the Treatment of Intestine-Related Diseases: Based on Multi-Target Interactions with the Intestinal Barrier","volume":"23","author":"Chen","year":"2025","journal-title":"Cell Commun. Signal."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"e73","DOI":"10.1038\/cti.2016.17","article-title":"Regulation of Immune Cell Function by Short-Chain Fatty Acids","volume":"5","author":"Fachi","year":"2016","journal-title":"Clin. Transl. Immunol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1016\/j.cell.2016.10.027","article-title":"The Central Nervous System and the Gut Microbiome","volume":"167","author":"Sharon","year":"2016","journal-title":"Cell"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"544","DOI":"10.1038\/s41430-021-00996-1","article-title":"The Associations Between Whole Grain and Refined Grain Intakes and Serum C-Reactive Protein","volume":"76","author":"Taskinen","year":"2022","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Milesi, G., Rangan, A., and Grafenauer, S. (2022). Whole Grain Consumption and Inflammatory Markers: A Systematic Literature Review of Randomized Control Trials. Nutrients, 14.","DOI":"10.3390\/nu14020374"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Kwon, J.-G., Park, S.-H., Kwak, J.-E., Cho, J.H., Kim, G., Lee, D., Kim, D.H., Kim, H.B., and Lee, J.-H. (2022). Mouse Feeding Study and Microbiome Analysis of Sourdough Bread for Evaluation of Its Health Effects. Front. Microbiol., 13.","DOI":"10.3389\/fmicb.2022.989421"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Adebo, O.A., and Gabriela Medina-Meza, I. (2020). Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules, 25.","DOI":"10.3390\/molecules25040927"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Aweya, J.J., Sharma, D., Bajwa, R.K., Earnest, B., Krache, H., and Moghadasian, M.H. (2025). Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science. Foods, 14.","DOI":"10.20944\/preprints202506.0241.v1"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Cominelli, G., Sulas, F., Pinto, D., Rinaldi, F., Favero, G., and Rezzani, R. (2025). Neuro-Nutritional Approach to Neuropathic Pain Management: A Critical Review. Nutrients, 17.","DOI":"10.3390\/nu17091502"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"635","DOI":"10.3945\/ajcn.116.146928","article-title":"Substituting Whole Grains for Refined Grains in a 6-Wk Randomized Trial Has a Modest Effect on Gut Microbiota and Immune and Inflammatory Markers of Healthy Adults","volume":"105","author":"Vanegas","year":"2017","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"114417","DOI":"10.1016\/j.foodres.2024.114417","article-title":"Resistant Starch-Enriched Brown Rice Exhibits Prebiotic Properties and Enhances Gut Health in Obese Mice","volume":"187","author":"Park","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Gabriele, M., Arouna, N., \u00c1rvay, J., Longo, V., and Pucci, L. (2023). Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. Int. J. Mol. Sci., 24.","DOI":"10.3390\/ijms24076283"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"125510","DOI":"10.1016\/j.foodchem.2019.125510","article-title":"The Effect of Sourdough Fermentation on Triticum dicoccum from Garfagnana: 1H NMR Characterization and Analysis of the Antioxidant Activity","volume":"305","author":"Colosimo","year":"2020","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Gabriele, M., Cavallero, A., Tomassi, E., Arouna, N., \u00c1rvay, J., Longo, V., and Pucci, L. (2024). Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso. Foods, 13.","DOI":"10.3390\/foods13050704"},{"key":"ref_28","first-page":"115","article-title":"Nutritional Significance of Cereals and Legumes Based Food Mix-A Review","volume":"3","author":"Kumari","year":"2017","journal-title":"Int. J. Agric. Life Sci.-IJALS"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Emkani, M., Oliete, B., and Saurel, R. (2022). Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review. Fermentation, 8.","DOI":"10.3390\/fermentation8060244"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Carcea, M., Turfani, V., Narducci, V., Durazzo, A., Finamore, A., Roselli, M., and Rami, R. (2019). Bread for the Aging Population: The Effect of a Functional Wheat\u2013Lentil Bread on the Immune Function of Aged Mice. Foods, 8.","DOI":"10.3390\/foods8100510"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.fm.2013.04.012","article-title":"How the Sourdough May Affect the Functional Features of Leavened Baked Goods","volume":"37","author":"Gobbetti","year":"2014","journal-title":"Food Microbiol."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez-Pel\u00e1ez, J., Paesani, C., and G\u00f3mez, M. (2020). Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update. Agronomy, 10.","DOI":"10.3390\/agronomy10121962"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"\u0218erban, L.R., P\u0103ucean, A., Man, S.M., Chi\u015f, M.S., and Mure\u015fan, V. (2021). Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics\u2014A Review. Processes, 9.","DOI":"10.3390\/pr9112008"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"P\u00e9rez-Alvarado, O., Zepeda-Hern\u00e1ndez, A., Garcia-Amezquita, L.E., Requena, T., Vinderola, G., and Garc\u00eda-Cayuela, T. (2022). Role of Lactic Acid Bacteria and Yeasts in Sourdough Fermentation During Breadmaking: Evaluation of Postbiotic-like Components and Health Benefits. Front. Microbiol., 13.","DOI":"10.3389\/fmicb.2022.969460"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"e12995","DOI":"10.1097\/MD.0000000000012995","article-title":"Whole Grain Diet Reduces Systemic Inflammation","volume":"97","author":"Xu","year":"2018","journal-title":"Medicine"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"7413","DOI":"10.1039\/D3FO01547E","article-title":"Characteristics of the Microstructure and the Key Components of White Kidney Bean Sourdough Bread Induced by Mixed-Strain Fermentation and Its Influence on Gut Microbiota","volume":"14","author":"Chen","year":"2023","journal-title":"Food Funct."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"e0049421","DOI":"10.1128\/Spectrum.00494-21","article-title":"Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level","volume":"9","author":"Polo","year":"2021","journal-title":"Microbiol. Spectr."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Rizzello, C.G., Portincasa, P., Montemurro, M., di Palo, D.M., Lorusso, M.P., de Angelis, M., Bonfrate, L., Genot, B., and Gobbetti, M. (2019). Sourdough Fermented Breads Are More Digestible than Those Started with Baker\u2019s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses. Nutrients, 11.","DOI":"10.3390\/nu11122954"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Zhang, P. (2022). Influence of Foods and Nutrition on the Gut Microbiome and Implications for Intestinal Health. Int. J. Mol. Sci., 23.","DOI":"10.3390\/ijms23179588"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.tifs.2019.08.022","article-title":"Pulses and Food Security: Dietary Protein, Digestibility, Bioactive and Functional Properties","volume":"93","author":"Bessada","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"488","DOI":"10.1017\/S0029665112000821","article-title":"Taste, Olfactory and Food Texture Reward Processing in the Brain and the Control of Appetite","volume":"71","author":"Rolls","year":"2012","journal-title":"Proc. Nutr. Soc."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1017\/S0029665115002074","article-title":"Food Preferences and Underlying Mechanisms after Bariatric Surgery","volume":"74","author":"Behary","year":"2015","journal-title":"Proc. Nutr. Soc."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"e1562","DOI":"10.1002\/wcs.1562","article-title":"How We Decide What to Eat: Toward an Interdisciplinary Model of Gut\u2013Brain Interactions","volume":"13","author":"Plassmann","year":"2022","journal-title":"Wiley Interdiscip. Rev. Cogn. Sci."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Livovsky, D.M., Pribic, T., and Azpiroz, F. (2020). Food, Eating, and the Gastrointestinal Tract. Nutrients, 12.","DOI":"10.3390\/nu12040986"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1111\/j.1541-4337.2011.00148.x","article-title":"Sourdough Technology-A Traditional Way for Wholesome Foods: A Review","volume":"10","author":"Chavan","year":"2011","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ijfoodmicro.2013.11.021","article-title":"Ecological Parameters Influencing Microbial Diversity and Stability of Traditional Sourdough","volume":"171","author":"Minervini","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.tifs.2020.12.008","article-title":"Thirty Years of Knowledge on Sourdough Fermentation: A Systematic Review","volume":"108","author":"Arora","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.fm.2006.07.011","article-title":"Impact of Sourdough on the Texture of Bread","volume":"24","author":"Arendt","year":"2007","journal-title":"Food Microbiol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1094\/CCHEM.2004.81.3.409","article-title":"Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties","volume":"81","author":"Clarke","year":"2004","journal-title":"Cereal Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.ijfoodmicro.2014.04.005","article-title":"Use of Sourdough Fermentation and Mixture of Wheat, Chickpea, Lentil and Bean Flours for Enhancing the Nutritional, Texture and Sensory Characteristics of White Bread","volume":"180","author":"Rizzello","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"110398","DOI":"10.1016\/j.foodres.2021.110398","article-title":"The Potential of Fermentation on Nutritional and Technological Improvement of Cereal and Legume Flours: A Review","volume":"145","author":"Heredia","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1057\/s41599-024-03492-6","article-title":"Enacting the Mind\/Body Connection: The Role of Self-Induced Placebo Mechanisms","volume":"11","author":"Pagnini","year":"2024","journal-title":"Humanit. Soc. Sci. Commun."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1491","DOI":"10.4315\/0362-028X-71.7.1491","article-title":"Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread","volume":"71","author":"Rizzello","year":"2008","journal-title":"J. Food Prot."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1097\/00004836-200603000-00015","article-title":"Colonic Health: Fermentation and Short Chain Fatty Acids","volume":"40","author":"Wong","year":"2006","journal-title":"J. Clin. Gastroenterol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"112579","DOI":"10.1016\/j.foodres.2023.112579","article-title":"In Vitro and in Vivo Glycemic Responses and Antioxidant Potency of Acorn and Chickpea Fortified Gluten-Free Breads","volume":"166","author":"Kotsiou","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"701","DOI":"10.1080\/09637486.2019.1567699","article-title":"Lactobacillus plantarum ITM21B Fermentation Product and Chickpea Flour Enhance the Nutritional Profile of Salt Reduced Bakery Products","volume":"70","author":"Bavaro","year":"2019","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"7164","DOI":"10.1002\/jsfa.12082","article-title":"Nutritional and Textural Properties and Antioxidant Activity of Breads Prepared from Immature, Mature, Germinated, Fermented and Black Chickpea Flours","volume":"102","author":"Yaver","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Rosell, C.M., Bajerska, J., and El Sheikha, A.F. (2015). Bread and Its Fortification, CRC Press.","DOI":"10.1201\/b18918"},{"key":"ref_59","first-page":"39","article-title":"Bread towards Functional Food: An Overview","volume":"1","author":"Ibrahim","year":"2015","journal-title":"ETP Int. J. Food Eng."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"390","DOI":"10.3390\/nu7010390","article-title":"Inclusion of Fermented Foods in Food Guides around the World","volume":"7","author":"Chilton","year":"2015","journal-title":"Nutrients"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"3044","DOI":"10.1021\/acs.jafc.0c07200","article-title":"Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption","volume":"69","author":"Luengo","year":"2021","journal-title":"J. Agric. Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Lau, S.W., Chong, A.Q., Chin, N.L., Talib, R.A., and Basha, R.K. (2021). Sourdough Microbiome Comparison and Benefits. Microorganisms, 9.","DOI":"10.3390\/microorganisms9071355"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1900\/RDS.2014.11.245","article-title":"Ancient Wheat Diet Delays Diabetes Development in a Type 2 Diabetes Animal Model","volume":"11","author":"Thorup","year":"2015","journal-title":"Rev. Diabet. Stud."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1016\/j.lwt.2009.02.004","article-title":"Nutritional Quality of Legume Seeds as Affected by Some Physical Treatments 2. Antinutritional Factors","volume":"42","author":"Khattab","year":"2009","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1186\/1742-2094-11-132","article-title":"Molecular and Cellular Neuroinflammatory Status of Mouse Brain after Systemic Lipopolysaccharide Challenge: Importance of CCR2\/CCL2 Signaling","volume":"11","author":"Cazareth","year":"2014","journal-title":"J. Neuroinflammation"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Hsieh, C.-T., Lee, Y.-J., Dai, X., Ojeda, N.B., Lee, H.J., Tien, L.-T., and Fan, L.-W. (2018). Systemic Lipopolysaccharide-Induced Pain Sensitivity and Spinal Inflammation Were Reduced by Minocycline in Neonatal Rats. Int. J. Mol. Sci., 19.","DOI":"10.3390\/ijms19102947"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1159\/000356535","article-title":"Chronic Low-Grade Inflammation in Metabolic Disorders: Relevance for Behavioral Symptoms","volume":"21","author":"Lasselin","year":"2014","journal-title":"Neuroimmunomodulation"},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Zhou, W.B.S., Meng, J., and Zhang, J. (2021). Does Low Grade Systemic Inflammation Have a Role in Chronic Pain?. Front. Mol. Neurosci., 14.","DOI":"10.3389\/fnmol.2021.785214"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"271359","DOI":"10.1155\/2013\/271359","article-title":"Systemic Immune Activation Leads to Neuroinflammation and Sickness Behavior in Mice","volume":"2013","author":"Biesmans","year":"2013","journal-title":"Mediat. Inflamm."},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Calil, I.L., Zarpelon, A.C., Guerrero, A.T.G., Alves-Filho, J.C., Ferreira, S.H., Cunha, F.Q., Cunha, T.M., and Verri, W.A. (2014). Lipopolysaccharide Induces Inflammatory Hyperalgesia Triggering a TLR4\/MyD88-Dependent Cytokine Cascade in the Mice Paw. PLoS ONE, 9.","DOI":"10.1371\/journal.pone.0090013"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1186\/s12974-015-0332-6","article-title":"Systemic Inflammation and Microglial Activation: Systematic Review of Animal Experiments","volume":"12","author":"Hoogland","year":"2015","journal-title":"J. Neuroinflammation"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"00368504211054985","DOI":"10.1177\/00368504211054985","article-title":"Inflammatory Cytokines TNF\u03b1, IL-1\u03b2, and IL-6 Are Induced in Endotoxin- Stimulated Microglia through Different Signaling Cascades","volume":"104","author":"Ishijima","year":"2021","journal-title":"Sci. Prog."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1002\/glia.20467","article-title":"Systemic LPS Causes Chronic Neuroinflammation and Progressive Neurodegeneration","volume":"55","author":"Qin","year":"2007","journal-title":"Glia"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1189\/jlb.72.1.43","article-title":"Differential Morphine Tolerance Development in the Modulation of Macrophage Cytokine Production in Mice","volume":"72","author":"Limiroli","year":"2002","journal-title":"J. Leukoc. Biol."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"e74964","DOI":"10.7554\/eLife.74964","article-title":"Enteroendocrine Cell Types That Drive Food Reward and Aversion","volume":"11","author":"Bai","year":"2022","journal-title":"Elife"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"R1119","DOI":"10.1152\/ajpregu.00038.2012","article-title":"Role of Gut Nutrient Sensing in Stimulating Appetite and Conditioning Food Preferences","volume":"302","author":"Sclafani","year":"2012","journal-title":"Am. J. Physiol. Regul. Integr. Comp. Physiol."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"e143772","DOI":"10.1172\/JCI143772","article-title":"Roles for the Gut Microbiota in Regulating Neuronal Feeding Circuits","volume":"131","author":"Yu","year":"2021","journal-title":"J. Clin. Investig."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.tem.2012.11.006","article-title":"Nutrient Sensing in the Gut: New Roads to Therapeutics?","volume":"24","author":"Janssen","year":"2013","journal-title":"Trends Endocrinol. Metab."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"847","DOI":"10.1038\/s41577-025-01188-9","article-title":"A Role for Microglia in Mediating the Microbiota\u2013Gut\u2013Brain Axis","volume":"25","author":"Keane","year":"2025","journal-title":"Nat. Rev. Immunol."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1136\/gutjnl-2013-305112","article-title":"Taste Receptors of the Gut: Emerging Roles in Health and Disease","volume":"63","author":"Depoortere","year":"2014","journal-title":"Gut"},{"key":"ref_81","doi-asserted-by":"crossref","unstructured":"Sato, W., Sawada, R., Kubota, Y., Toichi, M., and Fushiki, T. (2016). Unconscious Affective Responses to Food. PLoS ONE, 11.","DOI":"10.1371\/journal.pone.0160956"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"104978","DOI":"10.1016\/j.tifs.2025.104978","article-title":"Unraveling the Potential of Co-Creation on the New Food Product Development: A Comprehensive Review on Why and How Listening to Consumer Voices","volume":"159","author":"Ribeiro","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_83","first-page":"427","article-title":"Sensory Analysis and Consumer Preference: Best Practices","volume":"44","author":"Drake","year":"2025","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"e12822","DOI":"10.1111\/jtxs.12822","article-title":"Is Food Preference Innate Instinct Driven or Human\u2019s Free Will?","volume":"55","author":"Shi","year":"2024","journal-title":"J. Texture Stud."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.appet.2014.02.012","article-title":"Consumption of Organic and Functional Food. A Matter of Well-Being and Health?","volume":"77","author":"Goetzke","year":"2014","journal-title":"Appetite"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1016\/j.foodres.2006.11.001","article-title":"Lactobacilli in Sourdough Fermentation","volume":"40","author":"Corsetti","year":"2007","journal-title":"Food Res. Int."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.ijfoodmicro.2013.02.010","article-title":"The Lactic Acid Bacteria and Yeast Microbiota of Eighteen Sourdoughs Used for the Manufacture of Traditional Italian Sweet Leavened Baked Goods","volume":"163","author":"Lattanzi","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"570","DOI":"10.1038\/s41598-018-36786-2","article-title":"Tap Water Is One of the Drivers That Establish and Assembly the Lactic Acid Bacterium Biota During Sourdough Preparation","volume":"9","author":"Minervini","year":"2019","journal-title":"Sci. Rep."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.tifs.2004.03.007","article-title":"Generation of Aroma Compounds during Sourdough Fermentation: Applied and Fundamental Aspects","volume":"16","author":"Hansen","year":"2005","journal-title":"Trends Food Sci. Technol."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"R797","DOI":"10.1152\/ajpregu.2000.278.4.R797","article-title":"Macronutrient Diet Selection in Thirteen Mouse Strains","volume":"278","author":"Smith","year":"2000","journal-title":"Am. J. Physiol. Regul. Integr. Comp. Physiol."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"191","DOI":"10.3758\/s13415-024-01171-2","article-title":"Rodent Tests of Depression and Anxiety: Construct Validity and Translational Relevance","volume":"24","author":"Gencturk","year":"2024","journal-title":"Cogn. Affect. Behav. Neurosci."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"112970","DOI":"10.1016\/j.physbeh.2020.112970","article-title":"The Effects of Novelty on Food Consumption in Male and Female Rats","volume":"223","author":"Greiner","year":"2020","journal-title":"Physiol. Behav."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"89","DOI":"10.3758\/BF03212030","article-title":"Animal Learning & Behavior Neophobias and Conditioned Taste Aversions in Rats Following Exposure to Novel Flavors","volume":"9","author":"Miller","year":"1981","journal-title":"Anim. Learn. Behav."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"578273","DOI":"10.1016\/j.jneuroim.2023.578273","article-title":"Lipopolysaccharide-Induced Animal Models for Neuroinflammation\u2014An Overview","volume":"387","author":"Fiadeiro","year":"2024","journal-title":"J. Neuroimmunol."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1186\/s12974-015-0434-1","article-title":"Lipopolysaccharide-Induced Blood-Brain Barrier Disruption: Roles of Cyclooxygenase, Oxidative Stress, Neuroinflammation, and Elements of the Neurovascular Unit","volume":"12","author":"Banks","year":"2015","journal-title":"J. Neuroinflammation"},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1186\/s12974-019-1461-0","article-title":"Targeting Prokineticin System Counteracts Hypersensitivity, Neuroinflammation, and Tissue Damage in a Mouse Model of Bortezomib-Induced Peripheral Neuropathy","volume":"16","author":"Moschetti","year":"2019","journal-title":"J. Neuroinflammation"},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"428","DOI":"10.1097\/j.pain.0000000000003818","article-title":"The Prokineticin System and Glia Cells as Pharmacological Targets to Control Neuroinflammation and to Relieve Pain in a Murine Model of Fabry\u2013Anderson Disease","volume":"167","author":"Galimberti","year":"2026","journal-title":"Pain"},{"key":"ref_98","doi-asserted-by":"crossref","unstructured":"Kim, S.J., Jung, C.W., Anh, N.H., Kim, S.W., Park, S., Kwon, S.W., and Lee, S.J. (2021). Effects of Oats (Avena sativa L.) on Inflammation: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Front. Nutr., 8.","DOI":"10.3389\/fnut.2021.722866"},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"582","DOI":"10.1007\/s13668-024-00543-x","article-title":"Effect of Barley and Oat Consumption on Immune System, Inflammation and Gut Microbiota: A Systematic Review of Randomized Controlled Trials","volume":"13","author":"Romero","year":"2024","journal-title":"Curr. Nutr. Rep."},{"key":"ref_100","doi-asserted-by":"crossref","unstructured":"Duan, W., Zheng, B., Li, T., and Liu, R.H. (2025). Effects of Polyphenols from Oat and Oat Bran on Anti-Inflammatory Activity and Intestinal Barrier Function in Raw264.7 and Caco-2 Models. Nutrients, 17.","DOI":"10.3390\/nu17121962"},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"115475","DOI":"10.1016\/j.fct.2025.115475","article-title":"Bioactive Molecules in Wheat \u201cSenatore Cappelli\u201d Food Chain: Extraction, Analysis, Processing, and Beneficial Properties","volume":"201","author":"Armeli","year":"2025","journal-title":"Food Chem. Toxicol."},{"key":"ref_102","doi-asserted-by":"crossref","unstructured":"Giacosa, A., Peroni, G., and Rondanelli, M. (2022). Phytochemical Components and Human Health Effects of Old versus Modern Italian Wheat Varieties: The Case of Durum Wheat Senatore Cappelli. Nutrients, 14.","DOI":"10.3390\/nu14132779"},{"key":"ref_103","doi-asserted-by":"crossref","unstructured":"Vinci, G., Prencipe, S.A., Armeli, F., and Businaro, R. (2023). A Multimethodological Approach for the Valorization of \u201cSenatore Cappelli\u201d Wheat Milling By-Products as a Source of Bioactive Compounds and Nutraceutical Activity. Int. J. Environ. Res. Public Health, 20.","DOI":"10.3390\/ijerph20065057"},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"Ianiro, G., Rizzatti, G., Napoli, M., Matteo, M.V., Rinninella, E., Mora, V., Fanali, C., Leonetti, A., Benedettelli, S., and Mele, M.C. (2019). A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-over Trial. Nutrients, 11.","DOI":"10.3390\/nu11040712"},{"key":"ref_105","doi-asserted-by":"crossref","unstructured":"Rizzello, F., Spisni, E., Giovanardi, E., Imbesi, V., Salice, M., Alvisi, P., Valerii, M.C., and Gionchetti, P. (2019). Implications of the Westernized Diet in the Onset and Progression of IBD. Nutrients, 11.","DOI":"10.3390\/nu11051033"},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"110932","DOI":"10.1016\/j.ijfoodmicro.2024.110932","article-title":"The Impact of Fermentation Length and Dough Composition on the Stability of Liquid Sourdough Starters","volume":"426","author":"Porcellato","year":"2025","journal-title":"Int. J. Food Microbiol."},{"key":"ref_107","doi-asserted-by":"crossref","unstructured":"Jacob, J., Krishnan, V., Antony, C., Bhavyasri, M., Aruna, C., Mishra, K., Nepolean, T., Satyavathi, C.T., and Visarada, K.B.R.S. (2024). The Nutrition and Therapeutic Potential of Millets: An Updated Narrative Review. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1346869"},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"1367","DOI":"10.1016\/j.molp.2022.07.003","article-title":"Multi-Omics Analyses of 398 Foxtail Millet Accessions Reveal Genomic Regions Associated with Domestication, Metabolite Traits, and Anti-Inflammatory Effects","volume":"15","author":"Li","year":"2022","journal-title":"Mol. Plant"},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1007\/s44187-024-00266-6","article-title":"Perspectives of Millets for Nutritional Properties, Health Benefits and Food of the Future: A Review","volume":"4","author":"Sadh","year":"2024","journal-title":"Discov. Food"},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"107364","DOI":"10.1016\/j.jfca.2025.107364","article-title":"Millets: A Comprehensive Review of Nutritional, Antinutritional, Health, and Processing Aspects","volume":"141","author":"Khan","year":"2025","journal-title":"J. Food Compos. Anal."},{"key":"ref_111","doi-asserted-by":"crossref","unstructured":"Burgberger, M., Mierziak, J., Augustyniak, B., Wojtasik, W., and Kulma, A. (2025). The Power of Lignans: Plant Compounds with Multifaceted Health-Promoting Effects. Metabolites, 15.","DOI":"10.3390\/metabo15090589"},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"355","DOI":"10.3390\/nu2030355","article-title":"Omega-3 Fatty Acids and Inflammatory Processes","volume":"2","author":"Calder","year":"2010","journal-title":"Nutrients"},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Nowak, W., and Jeziorek, M. (2023). The Role of Flaxseed in Improving Human Health. Healthcare, 11.","DOI":"10.3390\/healthcare11030395"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"12904","DOI":"10.1021\/acs.jafc.0c00705","article-title":"Bioactive Components and Health Beneficial Properties of Whole Wheat Foods","volume":"68","author":"Liu","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"15666","DOI":"10.3390\/molecules200915666","article-title":"Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods","volume":"20","author":"Laddomada","year":"2015","journal-title":"Molecules"},{"key":"ref_116","doi-asserted-by":"crossref","unstructured":"Tlais, A.Z.A., Fiorino, G.M., Polo, A., Filannino, P., and Cagno, R. (2020). Di High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation. Molecules, 25.","DOI":"10.3390\/molecules25132987"},{"key":"ref_117","doi-asserted-by":"crossref","unstructured":"Verni, M., Rizzello, C.G., and Coda, R. (2019). Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights. Front. Nutr., 6.","DOI":"10.3389\/fnut.2019.00042"},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"1600852","DOI":"10.1002\/mnfr.201600852","article-title":"Phytochemicals in Whole Grain Wheat and Their Health-Promoting Effects","volume":"61","author":"Zhu","year":"2017","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_119","doi-asserted-by":"crossref","unstructured":"Kasikci, M.B., Issa, A., Baglam, N., Dincer, E., G\u00e9rard, A., Kabakci, S., \u00d6zyurt, V.H., Zal\u00e1n, Z., \u015ear, T., and Erg\u00fcn, B.G. (2025). A Systematic Review on the Health Effects of Fermented Wheat Germ Extract with Emphasis on Cancer. Front. Nutr., 12.","DOI":"10.3389\/fnut.2025.1677464"},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"100091","DOI":"10.1016\/j.fochx.2020.100091","article-title":"Effect of Wheat Species (Triticum aestivum vs T. Spelta), Farming System (Organic vs Conventional) and Flour Type (Wholegrain vs White) on Composition of Wheat Flour\u2014Results of a Retail Survey in the UK and Germany\u20142. Antioxidant Activity, and Phenolic and Mineral Content","volume":"6","author":"Wang","year":"2020","journal-title":"Food Chem. X"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.ijfoodmicro.2016.07.013","article-title":"How Organic Farming of Wheat May Affect the Sourdough and the Nutritional and Technological Features of Leavened Baked Goods","volume":"239","author":"Pontonio","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"1087","DOI":"10.1128\/AEM.06837-11","article-title":"Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours","volume":"78","author":"Coda","year":"2012","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1186\/s12934-015-0358-6","article-title":"Italian Legumes: Effect of Sourdough Fermentation on Lunasin-like Polypeptides","volume":"14","author":"Rizzello","year":"2015","journal-title":"Microb. Cell Fact."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"1015","DOI":"10.17219\/acem\/61665","article-title":"The Potential Role of Selected Bioactive Compounds from Spelt and Common Wheat in Glycemic Control","volume":"26","author":"Biskup","year":"2017","journal-title":"Adv. Clin. Exp. Med."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"130038","DOI":"10.1016\/j.foodchem.2021.130038","article-title":"Sourdough Improves the Quality of Whole-Wheat Flour Products: Mechanisms and Challenges\u2014A Review","volume":"360","author":"Ma","year":"2021","journal-title":"Food Chem."},{"key":"ref_126","doi-asserted-by":"crossref","unstructured":"Tomassi, E., Arouna, N., Brasca, M., Silvetti, T., de Pascale, S., Troise, A.D., Scaloni, A., and Pucci, L. (2025). Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity. Foods, 14.","DOI":"10.3390\/foods14030421"},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"1187","DOI":"10.1007\/s00394-021-02755-1","article-title":"FODMAPs, Inflammatory Bowel Disease and Gut Microbiota: Updated Overview on the Current Evidence","volume":"61","author":"Maganinho","year":"2022","journal-title":"Eur. J. Nutr."},{"key":"ref_128","doi-asserted-by":"crossref","unstructured":"Laatikainen, R., Koskenpato, J., Hongisto, S.M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H., and Korpela, R. (2017). Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome. Nutrients, 9.","DOI":"10.3390\/nu9111215"},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.ijfoodmicro.2010.04.017","article-title":"Functional Intestinal Microbiome, New Frontiers in Prebiotic Design","volume":"140","author":"Candela","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.1111\/j.1462-2920.2007.01281.x","article-title":"Interactions and Competition within the Microbial Community of the Human Colon: Links between Diet and Health: Minireview","volume":"9","author":"Flint","year":"2007","journal-title":"Environ. Microbiol."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1038\/s41575-021-00440-6","article-title":"The International Scientific Association of Probiotics and Prebiotics (ISAPP) Consensus Statement on the Definition and Scope of Postbiotics","volume":"18","author":"Salminen","year":"2021","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_132","doi-asserted-by":"crossref","unstructured":"Dimidi, E., Cox, S.R., Rossi, M., and Whelan, K. (2019). Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients, 11.","DOI":"10.3390\/nu11081806"},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1038\/ni.2640","article-title":"Commensal Bacteria at the Interface of Host Metabolism and the Immune System","volume":"14","author":"Brestoff","year":"2013","journal-title":"Nat. Immunol."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.cell.2014.03.011","article-title":"Role of the Microbiota in Immunity and Inflammation","volume":"157","author":"Belkaid","year":"2014","journal-title":"Cell"},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1038\/nrgastro.2015.47","article-title":"Towards a More Comprehensive Concept for Prebiotics","volume":"12","author":"Bindels","year":"2015","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"G1384","DOI":"10.1152\/ajpgi.00540.2011","article-title":"Butyrate Increases IL-23 Production by Stimulated Dendritic Cells","volume":"303","author":"Berndt","year":"2012","journal-title":"Am. J. Physiol. Gastrointest. Liver Physiol."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.cellimm.2012.05.011","article-title":"Butyrate Interferes with the Differentiation and Function of Human Monocyte-Derived Dendritic Cells","volume":"277","author":"Liu","year":"2012","journal-title":"Cell. Immunol."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"5549","DOI":"10.3748\/wjg.15.5549","article-title":"Short-Chain Fatty Acids Act as Antiinflammatory Mediators by Regulating Prostaglandin E2 and Cytokines","volume":"15","author":"Cox","year":"2009","journal-title":"World J. Gastroenterol."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"2210","DOI":"10.4081\/ija.2023.2210","article-title":"Valorization of Wheat Production in Marginal Areas: Farmer-Centric Experimentation for Variety Choice and Evolutionary Population Development","volume":"18","author":"Bosi","year":"2023","journal-title":"Ital. J. Agron."},{"key":"ref_140","unstructured":"(2026, February 09). Graphpad Prism by Dotmatics free tool \u201cRandomly assign subjects to treatment groups\u201d. Available online: https:\/\/www.graphpad.com\/quickcalcs\/randomize1\/."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"218","DOI":"10.1186\/s12974-016-0693-5","article-title":"A Murine Model of Inflammation-Induced Cerebral Microbleeds","volume":"13","author":"Sumbria","year":"2016","journal-title":"J. Neuroinflammation"},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"3125","DOI":"10.1038\/ncomms4125","article-title":"TRPA1 Channels Mediate Acute Neurogenic Inflammation and Pain Produced by Bacterial Endotoxins","volume":"5","author":"Meseguer","year":"2014","journal-title":"Nat. Commun."},{"key":"ref_143","doi-asserted-by":"crossref","unstructured":"Castelli, M., Amodeo, G., Negri, L., Lattanzi, R., Maftei, D., Gotti, C., Pistillo, F., Onnis, V., Congu, C., and Panerai, A.E. (2016). Antagonism of the Prokineticin System Prevents and Reverses Allodynia and Inflammation in a Mouse Model of Diabetes. PLoS ONE, 11.","DOI":"10.1371\/journal.pone.0146259"},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"118596","DOI":"10.1016\/j.biopha.2025.118596","article-title":"Sexual Dimorphism in Vincristine-Induced Neuropathic Pain, Effect of Prokineticin Antagonism","volume":"192","author":"Amodeo","year":"2025","journal-title":"Biomed. Pharmacother."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"123710","DOI":"10.1016\/j.lfs.2025.123710","article-title":"Physical Exercise Ameliorates Pain, Mood Alterations and Neuroinflammation in a Murine Model of Osteoarthritis","volume":"374","author":"Amodeo","year":"2025","journal-title":"Life Sci."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/0304-3959(90)90039-G","article-title":"The Tail-Flick Test Needs to Be Improved","volume":"43","author":"Hole","year":"1990","journal-title":"Pain"}],"container-title":["International Journal of Molecular Sciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1422-0067\/27\/4\/1932\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,2,18]],"date-time":"2026-02-18T07:51:39Z","timestamp":1771401099000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1422-0067\/27\/4\/1932"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2,17]]},"references-count":146,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2026,2]]}},"alternative-id":["ijms27041932"],"URL":"https:\/\/doi.org\/10.3390\/ijms27041932","relation":{},"ISSN":["1422-0067"],"issn-type":[{"value":"1422-0067","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,2,17]]}}}