不同发酵时间的酸面包:一种随机临床试验,对有代谢综合征的受试者进行
Karla Alejandra Pérez-Vega1,2,3, Albert Sanllorente1,2,4,5, María-Dolores Zomeño1,2,6
1Hospital del Mar Research Institute, 08003 Barcelona, Spain.
Nutrients
|August 10, 2024
概括
酵母面包可以通过减少炎症来帮助管理代谢综合征. 短时间发酵 (2小时) 的酸面包比更长时间发酵 (48小时) 的酸面包更有效地降低了特定的炎症标志物.
科学领域:
- 营养科学 营养科学
- 胃肠病学 胃肠病学
- 免疫学 免疫学 免疫学
背景情况:
- 代谢综合征是一个日益严重的健康问题.
- 地中海饮食,包括酸面包,显示了管理的潜力.
- 酵面面包的发酵过程可能会影响其对健康的影响.
研究的目的:
- 调查短发酵 (2小时) 与长发酵 (48小时) 酸面包对代谢综合征标志物的影响.
- 评估对炎症,和激素和肠道微生物群的影响.
- 评估发酵时间对酸面粉健康益处的作用.
主要方法:
- 一个双盲临床试验,包括31名患有代谢综合征的成年人.
- 参与者在两个月内食用了2小时 (EBShort) 或48小时 (EBLong) 酵母面包.
- 评估了临床参数,炎症生物标志物 (sICAM,PAI-1),和激素和肠道微生物群.
主要成果:
- 消费EBShort与减少可溶性细胞间粘附分子 (sICAM) 有关.
- 所有参与者都显示SICAM和透气压力下降.
- 与EBLong相比,与EBShort相比,等离子体激活剂抑制剂-1 (PAI-1) 水平显著降低.
- 没有观察到肠道微生物群丰富度或丰富度的显著变化.
结论:
- 酵母面包的消费可能会减少代谢综合征患者的炎症标志物.
- 2小时发酵酵母面包 (EBShort) 在减少某些炎症标志物方面表现出更大的有效性.
- 在这项研究中,更长的发酵时间并没有提供额外的炎症益处.
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