{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T19:48:09Z","timestamp":1790020089024,"version":"4.0.1"},"reference-count":50,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2024,7,31]],"date-time":"2024-07-31T00:00:00Z","timestamp":1722384000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Gastrointestinal disorders dysregulate the biochemical environment of the gastrointestinal tract by altering pH conditions during the gastric phase of digestion or by reducing the secretion of pancreatin during the intestinal part of the process. Ingested functional food could therefore lose some of its health-promoting potential apart from its nutritional value. In this work, we aimed to manufacture bread marked by decreased gluten content, using a commercial or laboratory sourdough, that could be appropriate for patients afflicted with wheat allergy, hypertension and pancreatic malfunctions. A reference sample (no sourdough) was prepared alongside wheat and wheat\u2013rye bread samples\u2014produced with either commercial or laboratory sourdough (L. plantarum BS, L. brevis 1269, L. sanfranciscensis 20663). We measured the QQQPP allergen content (ELISA) in bread extracts digested in vitro and determined how these extracted components affect the level of active angiotensin and alpha amylase (spectrophotometry). We then elucidated how these properties changed when physiological digestion conditions (pH and pancreatin activity) were disturbed to mimic gastric hyperacidity, hypochlorhydria or exocrine pancreatic insufficiency. The key finding was that every tested type of bread produced with laboratory sourdough exhibited pronounced angiotensin-converting enzyme inhibition. The effect was preserved even in dysregulated digestive conditions. The use of laboratory sourdough prevented an increase in allergenicity when pancreatin was restricted as opposed to the commercial sourdough, which surpassed the reference sample reading at 50% pancreatin. No statistically consistent link was reported when the inhibition of alpha amylase was assayed. In conclusion, functional bread manufactured with sourdough composed of L. plantarum BS, L. brevis 1269, and L. sanfranciscensis 20663 was shown to be potentially capable of contributing to the treatment against hypertension as evidenced by in vitro research. It was also moderately safer with regard to its allergenicity.<\/jats:p>","DOI":"10.3390\/nu16152485","type":"journal-article","created":{"date-parts":[[2024,7,31]],"date-time":"2024-07-31T08:02:27Z","timestamp":1722412947000},"page":"2485","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Evaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases"],"prefix":"10.3390","volume":"16","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6692-6306","authenticated-orcid":false,"given":"Adrian","family":"Bartos","sequence":"first","affiliation":[{"name":"Department of Bioinorganic Chemistry, Faculty of Pharmacy, Medical University of Lodz, Jana Muszy\u0144skiego 1, 90-151 \u0141\u00f3d\u017a, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alicja","family":"Malik","sequence":"additional","affiliation":[{"name":"Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, \u0141\u00f3d\u017a University of Technology, Stefanowskiego 2\/22, 90-537 \u0141\u00f3d\u017a, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna","family":"Diowksz","sequence":"additional","affiliation":[{"name":"Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, \u0141\u00f3d\u017a University of Technology, W\u00f3lcza\u0144ska 171\/173, 90-530 \u0141\u00f3d\u017a, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1782-712X","authenticated-orcid":false,"given":"Gra\u017cyna","family":"Podolska","sequence":"additional","affiliation":[{"name":"Institute of Soil Science and Plant Cultivation, Czartoryskich 8, 24-100 Pu\u0142awy, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joanna","family":"Leszczy\u0144ska","sequence":"additional","affiliation":[{"name":"Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, \u0141\u00f3d\u017a University of Technology, Stefanowskiego 2\/22, 90-537 \u0141\u00f3d\u017a, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1002\/cche.10637","article-title":"Effects of delayed harvest on wheat quality, gluten strength, and protein composition of hard red spring wheat","volume":"100","author":"Dorrian","year":"2023","journal-title":"Cereal Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"136414","DOI":"10.1016\/j.foodchem.2023.136414","article-title":"Development of a barley reference material for gluten analysis","volume":"424","author":"Xhaferaj","year":"2023","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1556\/066.2022.00177","article-title":"Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours","volume":"52","author":"Muskovics","year":"2023","journal-title":"Acta Aliment."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1016\/B978-0-323-99853-6.00021-8","article-title":"Chapter 11\u2014Isolation of gluten from wheat flour and its structural analysis","volume":"Volume 1","author":"Kamal","year":"2023","journal-title":"Handbook of Natural Polymers"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1002\/cche.10585","article-title":"Wheat grain proteins: Past, present, and future","volume":"100","author":"Shewry","year":"2023","journal-title":"Cereal Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"854","DOI":"10.1111\/jac.12664","article-title":"Gluten subfractions of wheat storage proteins are affected by high night temperature during grain formation","volume":"209","author":"Parveen","year":"2023","journal-title":"J. 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