The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Over 25 years ago Vanessa Kimbell recognised that that bread that we eat every day has a powerful, influence on our health. She pioneered an evidence-based approach, reframing the way we bake and eat bread as lifestyle medicine. The Sourdough School was founded to provide groundbreaking education, research and development programmes to support the baking and healthcare sectors.
Follow on Instagram

+44 (0)1604 881274
bookings@sourdough.co.uk
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Soil Association
Our sourdough starter and our gardens are certified organic by the Soil Association.
Navigation
  • Courses
    • Bake For Health Certificate
    • Diploma in Nutrition & Digestibility of Bread
    • Teaching Bread for Health Diploma
    • Request a Prospectus & Enquiries
    • Club Membership
    • Reviews
    • Information on Attending Our Workshops
    • My Bookings
  • The School
    • The Team
      • Guest Lectures & Contributors
    • Subscribe me to the Newsletter
    • Terms for The Sourdough School Ltd
  • Our Values
    • Our Systems Change Programme
    • A call to action
    • Seeded Solidarity Porridge Recipe
  • Learn
    • To Make Sourdough
    • Recipes
    • Bread & The Gut Microbiome
    • Bread & Nutrition
    • Health
    • Bread & Health
    • Sweet Sourdough Gut Microbiome Trial
    • Gallery
  • Students
    • My School Payments
    • Club Login
  • Shop
    • Books
    • Equipment
    • Ingredients

10 - ‘Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification’. Food Science and Technology. 63, 766-772

Reference Number: 10

Year: 2015

Authors: Lina Nuobariene, Dalia Cizeikiene b, Egle Gradzeviciute, Åse S. Hansen, Søren K. Rasmussen, Grazina Juodeikiene, Finn K. Vogensen

Link: Link to original paper

Nutrition: Minerals | Phytic acid

Lactic Acid Bacteria: Heterofermentative | Homofermentative

Summary

Summary

Whole-grain foods play an important role in human diet as they are relatively rich in minerals, however, the absorption of those minerals in human gut can be very low due to high content of the mineral binding phytate. Therefore, the object of this study was to identify phytase-active lactic acid bacteria (LAB) which could be used as a starter to increase mineral bioavailability in whole-meal bread. Hence, LAB isolates were isolated from Lithuanian sourdoughs, tested for phytase activity, and phytase active isolates were identified. Studies of phytase activity of the isolates were carried out at conditions optimal for leavening of bread dough (pH 5.5 and 30 C). The phytase active isolates belonged to the species Lactobacillus panis, Lactobacillus reuteri, Lactobacillus fermentum, and Pediococcus pentosaceus. Phytase activities of the tested LAB isolates were both extra- and intra-cellular. The highest extracellular phytase production was found in L. panis with a volumetric phytase activity of 140 U/mL. Phytate degradation in whole-wheat dough fermented with L. panis or L. fermentum was 90% and 70%, respectively.

 

SIGNIFICANCE OF THIS STUDY

Whole-grain products, such as whole-grain bread, have been recommended because of their high content of dietary fibre, B-vitamins, vitamin E and several minerals of which P, Mg, Fe, Cu, and Zn. However, the main parts of these minerals in cereals are complexly bounded to phytic acid as phytate, thereby reducing their bioavailability (reduced absorption) when consumed. Phytase, an enzyme specifically known to degrade phytic acid can help improve mineral bioavailability of whole grains. The sourdough process has shown to activate the enzyme phytase and the current paper states that the reduction of phytate can be achieved by enzymatic degradation during bread making, either by increasing the activity of endogenous phytase (phrase present within wheat) or by the phytase-active lactic acid bacteria (LAB) or yeasts during the slow long fermentation process.

See our online learning course on The Sourdough Club

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

THE GENDER GAP IN HEART DIAGNOSIS
⠀⠀⠀⠀⠀⠀⠀⠀⠀
According to a report by the British Heart Foundation, more than 8,200 women died needlessly over a ten year period due to inequalities in the diagnosis and treatment of heart disease. Concerningly, women fare worse at every stage in their health journey for heart disease globally. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
DID YOU KNOW?
-	Women get half as much heart attack treatment as men 
-	Women are 50% more likely to receive a wrong initial diagnosis than their male counterpart, increasing the risk of death by as much as 70%
-	Women are less likey than men to recieve standard treatments such as bypass surgery
We can and must do better, starting by tackling the false- and deadly- assumption that women are not at risk of heart attacks. In reality, women are twice as likely to die from coronary heart disease than breast cancer.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
🌾Whole Grain Consumption And Heart Disease Protection
There is a robust body of evidence that suggests whole grains can protect against coronary heart disease, alongside obesity and colorectal cancer.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
❤️ According to a senior dietician at the British Heart Foundation: "Eating more whole grains is a simple change we can make to improve our diet and help lower our risk of heart and circulatory disease." Opting for wholemeal or granary in favour of refined white bread is a simple, effective way to increase your whole grain and fibre intake. #hearthealth #healthyheart #wholegrain #feedthecells #lifestylemedice #bake2give1 #wholegrainbread #internationalwomensday
A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
IN 2016 WE TESTED BLOOD SUGAR RESPONSE TO OUR PUMP IN 2016 WE TESTED BLOOD SUGAR RESPONSE TO OUR PUMPKIN SOURDOUGH IN THE  CLASSES

Our students measured their responses throughout the #breadandguts #sourdoughschool & @vanessakimbell wrote the recipe up in her bestselling Sourdough School book.

✨ So good to read that a recent 2021 study on Glycaemic and Appetite Suppression Effect of a Vegetable-Enriched Bread ( mentioned by @theguthealthdoctor today see last slide ) where researchers looked at the impacts of veg-enriched bread compared to  commercial white bread and commercial brown bread on the insulin levels of people participating. 

The results showed that when the participants ate the veg bread they reported feeling more satiation versus when they ate the white or brown bread. 

👆🏼They also experienced a lower insulin response with the vegetable bread. 
essentially translating this science into practice before it was trendy 😂👆🏼👍

This image is taken from the @sourdoughschool book by @vanessakimbell, produced by @kylebooksuk, with photography by @nassimarothacker, styled by @season_adam & with foreword by @richardhartbaker
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it has been maintained ever since... it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
UNDERSTANDING SOURDOUGH … starts, not in the bak UNDERSTANDING SOURDOUGH …
starts, not in the bakery, but in the soil.
#sourdough
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up:

Terms & Conditions | Competition Terms & Conditions | Privacy Policy
Copyright © 2022 Vanessa Kimbell | Login
Call +44 (0)1604 881274 - Email bookings@sourdough.co.uk
Registered in England and Wales: 08412236
Website by Callia Web