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ShareScore release 0.9.0
Dataset results
29 results for “Sourdough”
Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility
ClinicalTrials.gov study NCT05590611. IPD Sharing: NO. Countries: 1. Publications: 0.
Meta-transcriptome analysis of a natural spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation.
GEO Series GSE15692. Enterococcus faecalis; Lactobacillus acidophilus; Lacticaseibacillus casei; Weissella confusa; Lentilactobacillus hilgardii; Companilactobacillus farciminis; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Limosilactobacillus frumenti; Companilactobacillus mindensis; Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus acidilactici; Streptococcus thermophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lactobacillus helveticus; Limosilactobacillus reuteri; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Pediococcus pentosaceus; Staphylococcus aureus; Enterococcus faecium; Lactiplantibacillus plantarum; Lactobacillus gasseri; Companilactobacillus alimentarius; Fructilactobacillus fructivorans; Enterococcus casseliflavus; Furfuri
Meta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous, laboratory fermentation
GEO Series GSE15693. Streptococcus thermophilus; Enterococcus faecalis; Lactobacillus acidophilus; Lacticaseibacillus casei; Weissella confusa; Lentilactobacillus hilgardii; Companilactobacillus farciminis; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Companilactobacillus mindensis; Pediococcus pentosaceus; Enterococcus faecium; Lactiplantibacillus plantarum; Lactobacillus gasseri; Companilactobacillus alimentarius; Lactobacillus amylovorus; Fructilactobacillus fructivorans; Enterococcus casseliflavus; Limosilactobacillus panis; Furfurilactobacillus rossiae; Leuconostoc mesenteroides; Pediococcus acidilactici; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lactobacillus helveticus; Limosilactobacillus reuteri; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplant
Global transcriptome analysis of Lactobacillus reuteri in sourdough fermentation.
GEO Series GSE10495. Limosilactobacillus reuteri. 6 samples. Type: Expression profiling by array.
Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses
ClinicalTrials.gov study NCT02793297. IPD Sharing: UNDECIDED. Countries: 0. Publications: 0.
Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
ClinicalTrials.gov study NCT02462798. IPD Sharing: Not stated. Countries: 0. Publications: 0.
Effect of Sourdough Bread Consumption on Postprandial Responses, Appetite Regulation and Energy Intake (SPAR)
<p><span>This study aimed to investigate the effects of lactic acid-rich whole meal sourdough bread (WSB) on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). </span></p> <p><span>Forty-four normal-weight participants were recruited for this double-blind, randomized crossover trial, which consisted of two study visits separated by a one-week washout period. During each study visit, gastric emptying, subjective appetite, glucose, and C-peptide levels were measured at regular intervals over a four-hour period. After four hours, <em>ad-libitum</em> energy intake was assessed. <span>After the end of lunch participants were asked to fill in a questionnaire about their habitual physical activity and a series of mood-related questionnaires, referring to the week before the study visit (</span><strong><span>All raw data can be found in the present database file</span></strong><span>). </span></span></p>
Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal (SUPPRESS)
<div><strong>Brief Summary</strong></div> <div> <div>During this project the effect of different types of sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.</div> </div> <div><strong>Detailed Description</strong></div> <div> <div>A 3-phase randomised cross-over trial will be applied consisting of 3 intervention periods of 2 weeks, with a test day performed at the last day of each intervention period. During each intervention period, participants will consume a fixed amount of test bread, replacing their regular bread, and they will keep food and stool diaries preceding each Test-day. Faecal samples will be collected before each Test-day. On the Test-day, participants will perform a gastric emptying breath test. Furthermore, blood samples and appetite ratings will be collected at regular time points after consumption of the test bread for measurement of glucose, insulin, gut peptides, short-chain fatty acids (SCFA) and blood lipids. Food intake will be assessed by offering the subjects a standard lunch to be consumed ad-libitum.</div> <div> </div> <div> <div><strong>Intervention / Treatment </strong></div> <div> <ul> <li><span>Dietary Supplement</span>: <span>Wholemeal bread</span></li> <li><span>Dietary Supplement</span>: <span>Sourdough bread</span></li> <li><span>Dietary Supplement</span>: <span>Bread with sourdough</span></li> </ul> </div> </div> </div>
From wheat seeds to sourdough bread: microbial dispersion, selection and functional effect
<p>Datasets describing ongoing microbial dispersion, selection and functional effect from wheat seeds to sourdough bread. The data were collected, analyzed, and reported within the following publication :</p> <p>Elisa Michel, Matthieu Barret, Véronique Chable, Hélène Chaudy, Héloise Debroise, Marion Deffrasnes, Xavier Dell’Armi, Xavier Dousset, Isabelle Goldringer, Stéphane Guezenec, Isabelle Hue, Julien Lebrat, Judith Legrand, Lili Moyses, Thibault Nidelet, Michel Perrin, Peggy Rigou, Philippe Roussel, Simon Rousselot, Olivier Rué, Estelle Serpolay-Besson, Sylvain Santoni, Bruno Taupier-Letage, Camille Vindras-Fouillet, Bernard Onno and Delphine Sicard. From wheat seeds to sourdough bread: microbial dispersion, selection and functional effect.</p> <p>This work results from a participatory research project BAKERY (https://www6.inra.fr/bakery_eng/)</p>
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