Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

Abstract

A diet low in fermentable oligosaccharides, disaccharides, monosaccharides and, polyols (FODMAPs) is recommended for people affected by irritable bowel syndrome (IBS) and non-coeliac wheat sensitivity (NCWS) in order to reduce symptoms. Therefore, the aim of this study was to evaluate the impact of 13 sourdough-related yeasts on FODMAP degradation, especially fructans. First, a model system containing a typical wheat carbohydrate profile was applied to evaluate the growth rate of each yeast strain. Additionally, changes in the sugar composition, for up to four days, were monitored by high-pressure anion-exchange chromatography (HPAEC). A more realistic approach with a wheat flour suspension was used to characterize CO2 production according to the Einhorn method. The reduction of the total fructans was analyzed using an enzymatic method. Furthermore, a fingerprint of the present fructans with different degrees of polymerization was analyzed by HPAEC. The results revealed strong differences in the examined yeast strains’ ability to degrade fructans, in both the model system and wheat flour. Overall, Saccharomyces cerevisiae isolated from Austrian traditional sourdough showed the highest degree of degradation of the total fructan content and the highest gas building capacity, followed by Torulaspora delbrueckii. Hence, this study provides novel knowledge about the FODMAP conversion of yeast strains.

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

“…To this end, single sourdough yeast isolates were tested on their FODMAP reduction activity and CO 2 production in a model system simulating wheat bread fermentation. S. cerevisiae and Torulaspora delbrueckii, obtained from Austrian traditional sourdough, were the most effective yeast species regarding the degree of degradation of the fructans and having the highest CO 2 production capacity [40]. The research findings from these studies point to the potential of employing mixed cultures (LAB and yeasts) to produce palatable bakery products with improved nutritional and leavening characteristics.…”

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

“…In addition to the previous benefits, the use of starter cultures in bread making and other fermented food may be of interest to attain several other advantages, such as the reduction of production costs, fermentation times and risk of spoilage, to increase shelf-life, to predict microbial metabolic activities and to improve the control of the biotechnological processes, and to improve sensory quality and food safety, among others. Moreover, regarding the use of sourdough biotechnology, behind the technological advantages, it also holds a high potential to improve nutritional value and health-promoting effects of the final food products, including reduction of the glycemic response, increase of minerals bioavailability and promoting the formation of bioactive compounds (e.g., prebiotic oligosaccharides) [1,2,67].…”

Technological Methods for Reducing the Content of Fructan in Wheat Bread

“…In our study, the fructans content was 33% lower The II-stage method of dough development caused a 33% lower content of fructans in the breads compared to the control sample. Fraberger et al [24] analyzed 13 strains of microorganisms for their fructans-reducing capability. In each case, the metabolism of the microbiota led to a significant reduction of fructans in bread, even by 83%, compared to the control bread.…”