Abstract

The aim of this study was to compare the effect of consumption of ancient grain “Verna” bread obtained by two different leavening agents, sourdough (SD) and baker’s yeast (BY), on inflammatory parameters and cardiometabolic risk factors. Seventeen clinically healthy subjects were included to consume SD or BY bread for 4 weeks each, and blood analyses were carried out. The consumption of “Verna” bread obtained with both leavening agents led to a significant improvement of LDL cholesterol. A reduction of −10.6% and −8.53% was observed after replacement with SD and BY bread, respectively. A significant increase in fasting blood glucose (+6%) was observed only after the intervention with BY bread. A 10.7% decrease of vascular endothelial growth factor was found after the SD bread replacement period. The consumption of “Verna” bread resulted significantly associated with an improvement in the cardiometabolic and inflammatory profile. However, only consumption of BY bread determined a significant increase in blood glucose levels.

摘要

本研究的目的是比较由两种不同的发酵剂，酸面团 (SD) 和面包酵母 (BY) 获得的古老谷物“Verna”面包的消费对炎症参数和心脏代谢危险因素的影响。包括 17 名临床健康受试者，每人食用 SD 或 BY 面包 4 周，并进行血液分析。食用两种膨松剂获得的“Verna”面包可显着改善低密度脂蛋白胆固醇。分别用 SD 和 BY 面包替换后观察到 -10.6% 和 -8.53% 的减少。仅在 BY 面包干预后观察到空腹血糖显着增加 (+6%)。在 SD 面包替代期后，发现血管内皮生长因子减少了 10.7%。食用“Verna”面包与心脏代谢和炎症状况的改善显着相关。然而，只有食用 BY 面包才能显着增加血糖水平。