Sourdough fermentation influences several properties of leavened baked goods also because Lactic acid bacteria (LAB) and yeasts produce bioactive peptides with a positive effect on human health. In an early study, three Lactobacilli strains (L. farciminis H3 and A11 and L. sanfranciscensis I4) possessing different proteolytic activities were used to produce sourdoughs containing peptides equipped with anti-inflammatory and/or antioxidant properties. This work was aimed to assess whether these properties could be retained after cooking. The selected LABs were used to produce breads from which low molecular weight (LMW-) peptides were extracted. The results provide solid proofs of keeping both antioxidant and anti-inflammatory activities of peptides from cooked products. Sequences of LMW-peptides either from doughs and breads were determined by mass spectrometry: differences have been noticed in amino acidic composition and in sequences, however, all the strains produce peptides equipped with antioxidant and anti-inflammatory activities.

中文翻译：

---

含有选定的乳酸杆菌菌株的面团的抗氧化和抗炎特性保留在面包中。

酵母发酵会影响发酵发酵食品的某些特性，这也是因为乳酸菌（LAB）和酵母产生的生物活性肽对人体健康有积极影响。在一项早期研究中，使用三种具有不同蛋白水解活性的乳酸杆菌菌株（F. farciminis H3和A11以及L. sanfranciscensis I4）来生产含有具有抗炎和/或抗氧化特性的肽的酸面团。这项工作旨在评估烹饪后是否可以保留这些特性。所选的LAB用于生产面包，从中提取低分子量（LMW-）肽。结果提供了保持蒸煮产品中肽的抗氧化和抗炎活性的坚实证据。