Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults.

ABSTRACT: Increasing consumer interest in fermented products has driven the emergence of a number of novel foods including shelf-stable sourdough pasta. This study comprehensively examined the impact of fermentation on the microbial composition of the culture, pasta, its subsequent effects on glycemic responses and gut microbiota in overweight men and women (>25 kg/m²) compared to a conventional, non-fermented pasta. Two, randomized crossover trials were performed. Study A examined acute feeding responses to each product wherein fasted participants completed a meal tolerance test comprised of 75 g of conventional or sourdough pasta to examine glycemic responses. Results showed enhanced gastric emptying with sourdough, but no difference in overall blood glucose, insulin or satiety hormone

SUBMITTER: Shah S 

PROVIDER: S-EPMC7785823 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature