Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Menezes, Leidiane Andreia Acordi; Minervini, Fabio; Filannino, Pasquale; Sardaro, M; Gatti, Monica; Lindner, Juliano De Dea

doi:10.3389/fmicb.2018.01972

Cited by 43 publications

(48 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Interactions between microorganisms and enzymes present in the flour that occur during fermentation can change the nutritional composition, for example through the degradation of FODMAPs ( e.g. fructans and raffinose), reducing the amount of these in the final product, and these processes can be modified by additional factors such as proving time and temperature (Menezes et al 2018; Muir et al 2019; Gobbetti et al 2019). Hence, sourdough bread may be more suitable for some individuals with IBS than standard types of bread.…”

Section: Future Trendsmentioning

confidence: 99%

The role of bread in the UK diet: An update

Lockyer

Spiro

2020

Nutrition Bulletin

View full text Add to dashboard Cite

Bread has been a widely consumed traditional staple food in the UK for centuries, although there has been a decrease in consumption over the past 50 years. This may reflect the increased availability and popularity of other starchy foods such as pasta and rice and potentially negative misconceptions around bread and health (e.g. weight gain and gastrointestinal symptoms). On average, in the UK, bread provides 11-12% of energy, 16-20% of carbohydrate, 10-12% of protein and 17-21% of fibre intakes across all age groups and is a key contributor to micronutrient intakes (9-14% of folate, 15-17% of iron, 12-17% of calcium, 12-13% of magnesium and 10-11% of zinc). White bread is the largest contributor to salt intakes in the UK, though average salt content has been declining, largely as a result of the government reformulation programme with the food industry, including the setting of salt reduction targets. The mandatory fortification of flour with folic acid, a strategy used successfully in >60 other countries as a means of reducing neural tube defects (NTDs), is currently being considered and may be an important public health initiative. The variety of fibre types in bread such as arabinoxylan, oligosaccharides and resistant starch, as well as other bioactives including polyphenols, are an area of emerging interest in relation to nutrition and health. This paper gives an overview of the current contribution of bread to nutrient intakes and considers trends which may change the role of bread in our diet going forward.

show abstract

Section: Future Trendsmentioning

confidence: 99%

The role of bread in the UK diet: An update

Lockyer

Spiro

2020

Nutrition Bulletin

View full text Add to dashboard Cite

show abstract

“…A similar effect was achieved in a study by Struyf et al [8] where after 60 min of dough fermentation, the content of fructans in the wheat bread decreased by 45%, whereas in bread made of dough allowed to ferment for another hour, it decreased by 32%. Menezes et al [26] claims that short fermentation lasting 30-180 min causes impaired hydrolysis of FODMAP components. The results of Faqir et al [21] show decreasing contents of saccharides with the elongation of fermentation time.…”

Section: Resultsmentioning

confidence: 99%

Technological Methods for Reducing the Content of Fructan in Wheat Bread

Pejcz

Spychaj

Gil

2019

Foods

View full text Add to dashboard Cite

Irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal system. Adherence to a low-FODMAP (fermenting oligosaccharides, disaccharides, monosaccharides, and polyols) diet may be one of the solutions in this case. The major FODMAP carbohydrates found in wheat bread are fructans. The objective of this study was to produce wheat bread with a reduced fructans content. Breads were made from light and whole grain flour obtained from common wheat using two methods of dough development—I-stage method with the use of yeast, and II-stage method with the use of yeast and sourdough with a pure culture of Lactobacillus plantarum. Four different fermentation times were tested—60, 90, 120, and 150 min. Afterwards, quality attributes (loaf volume, crust and crumb color, and sensory properties) of the produced breads were evaluated, and the fructans content was determined. The results demonstrated that all the factors influenced the quality of wheat breads, as well as their fructans content. Breads made with the II-stage method and light flour had a lower content of fructans, which was decreased in breads along with extending the time of dough fermentation. The greatest impact on fructans content decrease in wheat bread was ascribed to the use of light flour, the II-stage method of dough development coupled with a dough fermentation time prolongation to 150 min.

show abstract

“…Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) are heterogeneous compounds, which, due to their chemical structure, are poorly digestible and may exert a range of effects on human gastrointestinal process. Fructans, galacto-oligosaccharides (GOS), lactose, fructose in excess of glucose, and sugar polyols (sorbitol and mannitol) are the main FODMAPs found in foods [1,2]. Whether some FODMAPs are considered prebiotics contributing to the healthy maintenance of intestinal microbiota, on the other side, FODMAPs intake is associated with the onset of irritable bowel syndrome (IBS) symptoms and other functional gut disorders [1,2].…”

Section: Introductionmentioning

confidence: 99%

“…Fructans, galacto-oligosaccharides (GOS), lactose, fructose in excess of glucose, and sugar polyols (sorbitol and mannitol) are the main FODMAPs found in foods [1,2]. Whether some FODMAPs are considered prebiotics contributing to the healthy maintenance of intestinal microbiota, on the other side, FODMAPs intake is associated with the onset of irritable bowel syndrome (IBS) symptoms and other functional gut disorders [1,2]. IBS is the most common gastrointestinal disorder worldwide, with a prevalence estimated between 7 and 21% of the global population [2].…”

Section: Introductionmentioning

confidence: 99%

“…Whether some FODMAPs are considered prebiotics contributing to the healthy maintenance of intestinal microbiota, on the other side, FODMAPs intake is associated with the onset of irritable bowel syndrome (IBS) symptoms and other functional gut disorders [1,2]. IBS is the most common gastrointestinal disorder worldwide, with a prevalence estimated between 7 and 21% of the global population [2]. Triggering of IBS symptoms following consumption of FODMAPs is due to their poor absorption at the small intestine level.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

et al. 2020

Self Cite

View full text Add to dashboard Cite

Background FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. FODMAPs in wheat-derived baked goods may be reduced via bioprocessing by endogenous enzymes and/or microbial fermentation. Because of the inherent enzyme activities, bread made by baker’s yeast and sourdough may result in decreased levels of FODMAPs, whose values are, however, not enough low for people sensitive to FODMAPs. Results Our study investigated the complementary capability of targeted commercial enzymes and metabolically strictly fructophilic lactic acid bacteria (FLAB) to hydrolyze fructans and deplete fructose during wheat dough fermentation. FLAB strains displayed higher fructose consumption rate compared to conventional sourdough lactic acid bacteria. Fructose metabolism by FLAB was faster than glucose. The catabolism of mannitol with the goal of its reuse by FLAB was also investigated. Under sourdough conditions, higher fructans breakdown occurred in FLAB inoculated doughs compared to conventional sourdough bacteria. Preliminary trials allowed selecting Apilactobacillus kunkeei B23I and Fructobacillus fructosus MBIII5 as starter candidates, which were successfully applied in synergy with commercial invertase for low FODMAPs baking. Conclusions Results of this study clearly demonstrated the potential of selected strictly FLAB to strongly reduce FODMAPs in wheat dough, especially under liquid-dough and high oxygenation conditions.

show abstract

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Cited by 43 publications

References 73 publications

The role of bread in the UK diet: An update

The role of bread in the UK diet: An update

Technological Methods for Reducing the Content of Fructan in Wheat Bread

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

Contact Info

Product

Resources

About