## 3 Results
### Breads  
#### 3.5.1 Biochemical and Nutritional Characterization  
For the production of the breads, three different doughs were obtained. While cY-B was produced only with the use of baker's yeast, two others were added with 25% (of the total weight) of SD0 and SD5. During leavening (1.5 h at 28 \({}^{\circ}\)C), the increase in volume of the loaves (Table 4) was found to be similar (\(p>0.05\)) for the three doughs. The final pH, on the other hand, was obviously lower for the loaves containing sourdough (4.59 and 4.48, respectively, for SD0-B and SD5-B). Accordingly, TTA had an opposite trend and was the lowest for cY-B (Table 4). The concentration of organic acids was affected by the sourdough presence. Indeed, lactic acid of SD0-B and SD5-B ranged from 23 to \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Peak**} & \multirow{2}{*}{**RT (min)**} & \multicolumn{3}{c}{**Concentration (mg/kg)**} & \multirow{2}{*}{**MH\({}^{\star}\) (\(m\)/\(z\))**} & \multirow{2}{*}{**Fragments**} & \multirow{2}{*}{**\(\lambda_{\text{max}}\)**} & \multirow{2}{*}{**Anthocyanins**} \\ \cline{3-4} \cline{6-7}  & & & **SD5-T0** & & & & & \\ \hline
**1.** & 6.68 & 41.7 \(\pm\) 1.6 \({}^{\text{a}}\) & 28.4 \(\pm\) 0.9 \({}^{\text{b}}\) & 479 & 317 & 278,524 & Petunidin 3-O-glucoside \\
**2.** & 7.16 & - & 23.3 \(\pm\) 0.1 & 655 & 331,493 & 276,530 & Malvidin 3,5-O-diglucoside \\
**3.** & 7.37 & 40.3 \(\pm\) 3.7 \({}^{\text{a}}\) & 11.8 \(\pm\) 0.8 \({}^{\text{b}}\) & 463 & 301 & 282,522 & Peonidin 3-O-glucose \\
**4.** & 7.66 & 847.5 \(\pm\) 13.5 \({}^{\text{a}}\) & 755.3 \(\pm\) 22.0 \({}^{\text{b}}\) & 493 & 331 & 258,528 & Malvidin 3-O-glucose \\
**5.** & 8.12 & 12.6 \(\pm\) 0.9 \({}^{\text{b}}\) & 21.9 \(\pm\) 0.6 \({}^{\text{a}}\) & 561 & 399 & 280,512 & Carboxpyranomalvidin-3-O-glucose \\
**6.** & 9.49 & 31.4 \(\pm\) 2.3 \({}^{\text{a}}\) & 21.0 \(\pm\) 1.5 \({}^{\text{b}}\) & 535 & 331 & 280,522 & Malvidin3-O-acetylglucoside \\
**7.** & 9.99 & 30.2 \(\pm\) 1.5 \({}^{\text{a}}\) & 25.6 \(\pm\) 0.3 \({}^{\text{b}}\) & 655 & 331 & 280,530 & Malvidin3-O-c-deoxyylglucoside \\
**8.** & 10.13 & 34.9 \(\pm\) 0.01 \({}^{\text{a}}\) & 32.3 \(\pm\) 1.4 \({}^{\text{a}}\) & 625 & 317 & 282,530 & Petunidin-3-O-coumaroylglucoside \\
**9.** & 10.68 & 41.5 \(\pm\) 0.2 \({}^{\text{a}}\) & 34.7 \(\pm\) 1.3 \({}^{\text{b}}\) & 609 & 301 & 282,522 & Peonidin 3-O-coumaroylglucoside \\
**10.** & 10.84 & 351.3 \(\pm\) 13.4 \({}^{\text{b}}\) & 410.8 \(\pm\) 10.1 \({}^{\text{a}}\) & 639 & 331 & 282,534 & Malvidin3-O-trans-coumaroylglucoside \\ \hline \hline \end{tabular}  
* The data are the means of two independent analysis \(\pm\) standard deviations (n = 3). \({}^{\text{a-b}}\) Values in the same row with different superscript letters differ significantly (\(p<0.05\)).  
\end{table} 
Table 3: Retention time, concentration (mg/kg), mass spectral, and UV-Vis data of anthocyanins identified in the type II sourdoughs with 5% (\(w/w\)) of GPP, before (SD5-T0) and after (SD5-T24) fermentation with _L. plantarum_ TOA10. 24 mmol/kg, with no significant (\(p<0.05\)) differences, while acetic acid was significantly higher in SD0-B. Organic acids were found only in traces in cY-B. The QF was lower in SD0-B compared to SD5-B (3.66 vs. 5.21). As expected, the concentration of FAA was higher in the sourdough breads than cY-B, obtained with baker's yeast. The antioxidant activity on SD5-B corresponded to 46% and was markedly higher than the two bread formulations not containing GPP. Figure 2: Expression of the tumor necrosis factor alpha (TNF-a) (panel **A**) and interleukin1 beta (ll-1) (panel **B**) genes in Caco2 cells as determined by RT-PCR. Caco2 cells were treated at 37 \({}^{\circ}\)C for 24 h, under 5% CO\({}_{2}\), with: basal medium (negative control); basal medium with LPS (10 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro mL}\)) (positive control, LPS); and 10 \(\mathrm{\SIUnitSymbolMicro\SIUnitSymbolMicro mL}\) of the freeze-dried extracts from SD0 and SD5, before (T0) and after (T24) sourdough fermentation.