The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sourdough Preparation of Red Bean Supplemented with Wheat Bran via Either Single or Mixed-Strains Fermentation
2.2.1. Preparation of LAB and Yeast Inoculum
2.2.2. Single- and Mixed-Strains Sourdough Fermentation
2.3. Physicochemical Analysis of Single- and Mixed-Fermented Sourdough of Red Bean Following Wheat Bran Supplementation
2.3.1. pH and Total Titratable Acidity (TTA) of Sourdough Following Different Fermentation
2.3.2. Trypsin Inhibitor Activity (TIA), Phytic Acid (PA), and Condensed Tannin Content
2.3.3. Total Phenolic, Total Flavonoid Content, and Phenolic Acid Composition of Sourdough Following Different Fermentation
2.3.4. Dietary Fiber Composition of Sourdough Following Different Fermentation
2.4. Changes in β-Glucosidase, Phytase, and Feruloyl Esterase Enzyme Activities during Sourdough Fermentation
2.5. Sourdough Bread Preparation Following Either Single- or Mixed-Strains Fermentation
2.6. Physicochemical Analysis of Sourdough Bread Prepared with Either Single- or Mixed-Strains Fermentation
2.6.1. Specific Volume
2.6.2. Textural Profile Analysis
2.6.3. Sensory Evaluation
2.7. Customized Bread Diets and Animal Study Design
2.7.1. Preparation of Customized Bread Diet
2.7.2. Animal Experimental Design
2.8. Potential Health Benefits of Intake of the Customized Bread Diets on Mice
2.8.1. Anti-Inflammatory Effect Based on Pro-Inflammatory Content in Mice
2.8.2. Serum Lipid Profile in Mice
2.8.3. Oral Glucose Tolerance Test (OGTT)
2.8.4. Insulin Resistance (HOMA-IR) Analysis
2.9. Gut Microbiota Composition
2.10. Short-Chain Fatty Acid (SCFA) Content in Feces of Mice
2.11. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Characteristics of Sourdough via Either Single- or Mixed-Strains Fermentation with Supplementation of Wheat Bran
3.1.1. Impact of Single- or Mixed-Strains Fermentation on the Changes in pH and TTA of Sourdough
3.1.2. Impact of Single- or Mixed-Strains Fermentation on the Changes in the Anti-Nutritional Factors (ANFs) Content of Sourdough
3.1.3. Impact of Single- or Mixed-Strains Fermentation on the Changes in Key Enzymatic Activities during Sourdough Fermentation
3.2. Bioactive Content of Single- or Mixed-Strains-Fermented Red Bean Supplemented with Wheat Bran Sourdough
3.3. Baking Characteristics of Bread Prepared with Single- or Mixed-Strain-Fermented Red Bean Supplemented with Wheat Bran Sourdough
3.3.1. Specific Volume and Textural Profile Characteristics of Bread
3.3.2. Sensory Evaluation of Bread
3.4. Effect of Intake of Customized Sourdough Bread Diets on Biochemical Parameters of Serum Samples of Different Mice Groups
3.4.1. Oral Glucose Tolerance Test (OGTT) and Homeostasis Model Assessment-Insulin Resistance (HOMA-IR) of Mice
3.4.2. Lipid Profile in Serum of Mice among Different Groups
3.4.3. Pro-Inflammatory Cytokine Content in Serum of Mice among Different Groups
3.5. Effect of Customized Sourdough Bread Diets on Gut Microbiota of Mice
3.6. Effect of Customized Sourdough Bread Diets on Short-Chain Fatty Acids (SCFAs) in Mice
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Item | RB | RWB | RBY | RBYK | RWBY | RWBYK | |
---|---|---|---|---|---|---|---|
Physicochemical characteristics | pH | 6.46 ± 0.03 e | 6.39 ± 0.06 d | 4.37 ± 0.03 c | 4.27 ± 0.02 ab | 4.31 ± 0.04 bc | 4.23 ± 0.02 a |
TTA (mL) | 4.52 ± 0.03 a | 4.48 ± 0.07 a | 18.28 ± 0.15 b | 19.99 ± 0.14 d | 19.27 ± 0.09 c | 20.39 ± 0.07 e | |
Anti-nutritional factors | Condensed tannin (mg/g) | 6.14 ± 0.34 c | 3.59 ± 0.22 b | 3.61 ± 0.31 b | 3.68 ± 0.19 b | 2.47 ± 0.26 a | 2.43 ± 0.12 a |
Phytic acid (mg/g) | 6.54 ± 0.28 b | 11.65 ± 0.25 d | 5.09 ± 0.09 a | 4.98 ± 0.06 a | 8.22 ± 0.14 c | 8.14 ± 0.14 c | |
Trypsin inhibitor (mg/g) | 13.95 ± 0.21 d | 9.34 ± 0.25 c | 8.14 ± 0.13 b | 8.20 ± 0.14 b | 5.05 ± 0.07 c | 5.12 ± 0.11 c | |
Phytochemical content | TPC (mg GAE/g) | 4.02 ± 0.08 a | 4.95 ± 0.08 b | 5.24 ± 0.12 c | 5.60 ± 0.12 d | 6.63 ± 0.13 e | 7.18 ± 0.14 f |
TFC (mg RE/g) | 2.39 ± 0.10 a | 2.31 ± 0.16 a | 2.94 ± 0.14 b | 3.32 ± 0.13 c | 2.82 ± 0.15 b | 3.17 ± 0.11 c | |
Phenolic acids (µg/g) | Gallic acid | 47.74 ± 3.27 a | 54.74 ± 4.78 ab | 59.67 ± 4.28 bc | 68.19 ± 5.28 de | 64.72 ± 3.84 cd | 73.12 ± 4.41 e |
Protocatechuic acid | 73.26 ± 2.22 f | 60.80 ± 3.67 e | 35.18 ± 2.58 d | 19.07 ± 2.56 a | 28.02 ± 2.05 c | 20.35 ± 2.33 b | |
Chlorogenic acid | 28.63 ± 2.60 d | 15.19 ± 0.75 b | 14.73 ± 0.53 b | 17.83 ± 0.96 c | 4.49 ± 0.40 a | 4.32 ± 0.49 a | |
Caffeic acid | 17.06 ± 1.11 d | 8.90 ± 0.41 bc | 8.65 ± 0.51 b | 9.92 ± 0.49 c | 4.51 ± 0.48 a | 4.09 ± 0.43 a | |
p-Coumaric acid | - | 0.54 ± 0.12 c | 0.18 ± 0.12 a | 0.26 ± 0.09 b | 1.23 ± 0.10 e | 0.92 ± 0.19 d | |
Ferulic acid | 11.18 ± 0.32 d | 16.55 ± 1.07 e | 8.82 ± 0.39 a | 8.98 ± 0.34 b | 10.34 ± 0.45 cd | 10.11 ± 0.40 c | |
Dietary fiber (g/100 g) | IDF | 4.23 ± 0.07 c | 7.26 ± 0.09 f | 3.72 ± 0.08 b | 3.01 ± 0.05 a | 5.60 ± 0.08 e | 4.97 ± 0.07 d |
SDF | 0.82 ± 0.03 a | 1.55 ± 0.04 d | 1.03 ± 0.05 b | 1.22 ± 0.02 c | 1.96 ± 0.03 e | 2.31 ± 0.04 f | |
TDF | 5.05 ± 0.04 c | 8.81 ± 0.14 f | 4.75 ± 0.09 b | 4.23 ± 0.07 a | 7.56 ± 0.06 e | 7.27 ± 0.08 d |
Specific Volume (mL/g) | Textural Profile Characteristics | Sensory Evaluation | |||||||
---|---|---|---|---|---|---|---|---|---|
Sample (s) | Firmess (g) | Chewiness (mJ) | Texture | Taste | Color | Aroma | Appearance | Overall Acceptability | |
WB | 6.08 ± 0.14 e | 234.33 ± 8.14 a | 14.40 ± 0.66 a | 7.35 ± 0.49 c | 7.50 ± 0.71 d | 6.95 ± 0.21 b | 7.05 ± 0.14 d | 7.65 ± 0.35 c | 7.70 ± 0.14 d |
RB | 4.52 ± 0.17 a | 474.67 ± 5.03 f | 35.97 ± 1.59 f | 5.70 ± 0.28 a | 6.30 ± 0.14 ab | 6.75 ± 0.07 ab | 6.45 ± 0.14 b | 6.60 ± 0.14 ab | 5.95 ± 0.24 a |
RWB | 4.69 ± 0.08 a | 463.00 ± 9.16 e | 30.83 ± 1.17 e | 5.40 ± 0.14 a | 6.15 ± 0.07 a | 6.55 ± 0.14 a | 6.00 ± 0.13 a | 6.35 ± 0.07 a | 5.65 ± 0.21 a |
RBY | 4.93 ± 0.09 b | 414.00 ± 6.08 d | 28.20 ± 1.18 d | 6.50 ± 0.14 b | 6.85 ± 0.14 abcd | 6.80 ± 0.07 ab | 6.95 ± 0.07 d | 6.60 ± 0.21 ab | 6.80 ± 0.07 b |
RBYK | 5.15 ± 0.02 cd | 383.00 ± 6.24 c | 24.63 ± 0.87 bc | 6.75 ± 0.06 b | 7.05 ± 0.08 cd | 6.75 ± 0.01 ab | 7.10 ± 0.01 d | 6.90 ± 0.01 bc | 6.90 ± 0.14 b |
RWBY | 5.04 ± 0.04 bc | 393.67 ± 4.51 c | 25.57 ± 0.65 c | 6.60 ± 0.03 b | 6.70 ± 0.01 abc | 6.70 ± 0.07 ab | 6.60 ± 0.06 bc | 6.90 ± 0.14 bc | 7.00 ± 0.07 bc |
RWBYK | 5.25 ± 0.04 d | 371.33 ± 5.20 b | 22.80 ± 0.89 b | 6.85 ± 0.04 bc | 7.00 ± 0.07 bcd | 6.85 ± 0.07 b | 6.80 ± 0.21 cd | 7.20 ± 0.28 c | 7.30 ± 0.06 c |
Lipid Profile (mmol/L) | Cytokine Content | ||||||||
---|---|---|---|---|---|---|---|---|---|
Sample (s) | TC | TG | HDL | LDL | HDL:LDL | IL-1β (pg/L) | IL-6 (pg/L) | TNF-α (ng/L) | LPS (ng/L) |
WB | 3.64 ± 0.06 c | 0.20 ± 0.00 b | 1.21 ± 0.02 a | 2.28 ± 0.02 c | 0.53 ± 0.01 a | 116.10 ± 0.56 d | 123.98 ± 1.89 d | 564.69 ± 5.05 d | 341.24 ± 5.63 e |
RB | 3.57 ± 0.05 b | 0.20 ± 0.00 b | 1.23 ± 0.01 b | 2.28 ± 0.02 c | 0.54 ± 0.01 ab | 114.02 ± 1.24 c | 119.45 ± 1.45 c | 548.40 ± 3.55 c | 314.33 ± 2.96 d |
RWB | 3.56 ± 0.04 b | 0.20 ± 0.00 b | 1.24 ± 0.01 bc | 2.27 ± 0.02 c | 0.55 ± 0.00 b | 114.46 ± 0.96 c | 118.83 ± 1.41 c | 551.30 ± 4.60 c | 309.60 ± 3.40 c |
RBY | 3.41 ± 0.06 a | 0.19 ± 0.00 a | 1.25 ± 0.01 cd | 2.22 ± 0.02 b | 0.56 ± 0.01 c | 111.26 ± 0.76 b | 116.27 ± 1.60 b | 536.40 ± 4.85 b | 293.36 ± 2.72 ab |
RBYK | 3.37 ± 0.04 a | 0.19 ± 0.00 a | 1.25 ± 0.01 cd | 2.20 ± 0.02 ab | 0.57 ± 0.01 cd | 110.12 ± 1.14 ab | 113.52 ± 1.09 a | 531.40 ± 3.97 b | 291.10 ± 2.81 a |
RWBY | 3.37 ± 0.02 a | 0.19 ± 0.01 a | 1.25 ± 0.01 cd | 2.21 ± 0.04 ab | 0.57 ± 0.01 cd | 110.63 ± 0.72 b | 115.59 ± 1.77 b | 532.49 ± 6.24 b | 296.60 ± 2.56 b |
RWBYK | 3.39 ± 0.06 a | 0.19 ± 0.00 a | 1.26 ± 0.02 d | 2.19 ± 0.02 a | 0.57 ± 0.01 d | 109.46 ± 1.02 a | 111.92 ± 1.38 a | 520.20 ± 3.44 a | 293.96 ± 3.29 ab |
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Huang, C.; Zhang, B.; Huang, J.; Liu, Y.; Chen, C.; Omedi, J.O.; Liang, L.; Zhou, Z.; Huang, W.; Li, N. The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods 2024, 13, 2856. https://doi.org/10.3390/foods13172856
Huang C, Zhang B, Huang J, Liu Y, Chen C, Omedi JO, Liang L, Zhou Z, Huang W, Li N. The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods. 2024; 13(17):2856. https://doi.org/10.3390/foods13172856
Chicago/Turabian StyleHuang, Chengye, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, and Ning Li. 2024. "The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model" Foods 13, no. 17: 2856. https://doi.org/10.3390/foods13172856