Journal Article

Unlocking the Anti-Inflammatory Potential of Sourdough: Phytochemical Profile, Functional Investigation, and Molecular Docking Insights into Key Bioactive Compounds

Lakroun, Rayane, Khaldi, Salima, Nafa, Dina, Abboud, Yousra, Aytar, Erdi Can, Cherbal, Asma

2025

Overview

Sourdough, a fermented food product, has garnered increasing interest for its potential health benefits. This study comprehensively evaluated the anti-inflammatory and antioxidant potential of sourdough extract in vitro. Phytochemical analysis revealed a significant presence of phenolic compounds (0.276 ± 0.0196 mg GAE/g), and GC/MS analysis identified key bioactive compounds, including glycerin, lactic acid, thymol, phthalic acid, linoleic acid, and caprylic acid. The sourdough extract demonstrated potent anti-inflammatory activity, evidenced by its ability to inhibit protein denaturation (92.27 ± 0.66%), protease activity (26.70 ± 1.36%), and red blood cell hemolysis (22.93 ± 0.73%), suggesting a protective effect against cellular damage and inflammation. Furthermore, the extract exhibited considerable antioxidant capacity, as demonstrated by DPPH (14.29 ± 0.04%), H2O2 (81.61 ± 2.98%), and FRAP (96.26 ± 0.03%) assays. Molecular docking studies provided mechanistic insights into the anti-inflammatory effects, revealing that thymol and phthalic acid, identified in the extract, exhibited strong binding affinities with the IL-1β signaling complex (PDB ID: 4DEP), with binding energies of -6.6 kcal/mol and − 5.5 kcal/mol, respectively. These findings suggest that these compounds may contribute to the modulation of inflammatory pathways. This research highlights the significant anti-inflammatory and antioxidant potential of sourdough, suggesting its potential as a functional food for promoting human health. Moreover, it underscores the contribution of specific bioactive compounds to the observed effects, paving the way for further investigation into the therapeutic applications of sourdough.

• Publisher: Springer US,Springer Nature B.V
• Subject: Animals / anti-inflammatory activity / Anti-inflammatory agents / Anti-Inflammatory Agents - analysis / Anti-Inflammatory Agents - chemistry / Anti-Inflammatory Agents - pharmacology / Antihypertensives / antioxidant activity / Antioxidants / Antioxidants - analysis / Antioxidants - pharmacology / Bioactive compounds / Biological activity / Biopolymer denaturation / Blood / Bread - analysis / Calibration / chemical constituents of plants / Chemistry / Chemistry and Materials Science / Chemistry/Food Science / Chromatography / Chronic illnesses / Cytokines / Ecology / enzyme activity / Enzymes / Erythrocytes / Fermentation / Fermented food / Fermented Foods / Food Science / functional foods / Functional foods & nutraceuticals / glycerol / Gut microbiota / hemolysis / human health / Humans / Hydrogen peroxide / Inflammation / Inflammatory diseases / Lactic acid / Linoleic acid / Mass spectrometry / Mice / Molecular docking / Molecular Docking Simulation / Nonsteroidal anti-inflammatory drugs / Nutrition / Octanoic acid / Peptides / Phenolic compounds / Phenols / Phenols - analysis / Phenols - pharmacology / Phthalic acid / Phytochemicals / Phytochemicals - analysis / Phytochemicals - chemistry / Phytochemicals - pharmacology / Plant Extracts - chemistry / Plant Extracts - pharmacology / Plant Physiology / Polyphenols / Probiotics / protective effect / Protein denaturation / Scientific imaging / Sourdough / Therapeutic applications / therapeutics / Thymol / Thymol - analysis / Thymol - pharmacology