In vitro Prebiotic Effect of Bread-Making Process in Inflammatory Bowel Disease Microbiome

Abstract

Inflammatory bowel disease (IBD), including its two main categories (Crohn's disease and ulcerative colitis), has been linked both to gut microbiota and to diet. Bread is a daily food that has a potential capacity as a prebiotic. Our aim was to evaluate different bread-making processes and their effect on fecal colonic microbiota in IBD patients. The microbial composition of several sourdoughs and dough samples was analyzed by high-throughput sequencing of 16S and 18S rRNA genes. Three types of bread, which followed different bread-making processes, were in vitro digested and incubated with feces from IBD patients. Changes in gut microbiota were assessed by a quantitative polymerase chain reaction using specific bacterial sequence targets. Short-chain fatty acid production was also analyzed by gas chromatography. Lactobacillus sanfranciscensis was the dominant lactic acid bacteria species found in sourdough and bread doughs prepared using sourdough, whereas Saccharomyces cerevisiae was the most dominant yeast in all groups, especially in bread doughs before baking. Differences in microbial composition in raw bread doughs were more related to the type of dough and elaboration than to fermentation time lengths. The analysis of in vitro fecal incubations with bread conditions revealed an increase in most bacterial groups analyzed and short-chain fatty acid production, both in Crohn's disease and ulcerative colitis samples. Most remarkable increases in short-chain fatty acid production mirrored higher abundances of Roseburia species. The potential prebiotic properties observed were mainly obtained when using a high quantity of bread, regardless of bread type. Overall, this study highlights the bacterial dynamics within the bread-making process and the potential prebiotic effect in IBD patients.

Impact of bread diet on intestinal dysbiosis and irritable bowel syndrome symptoms in quiescent ulcerative colitis: A pilot study

“…While prior research has suggested that dietary components like sourdough, long-fermentation, whole-grain flour, and sodium content [79,80] could potentially influence gut microbiota [34,[36][37][38][39], our present study did not yield significant shifts in the gut microbiome. The differential abundance analyses conducted in the present study did not reveal any taxa showing significant differences after the dietary intervention at any taxonomic level analyzed.…”

“…In addition, it has been observed that sourdough, long-fermentation and whole-grain flour might modulate gut microbiota and lower systematic inflammation [34,36,38,39]. Finally, in a previous work of our group, in vitro experiments characterized the potential of different types of bread to modulate stool microbial composition in IBD patients towards a microbiota profile closer to healthy subjects [37].…”

“…Afterwards, a double-stage fermentation process was allowed for 72 hours, and fermented doughs were baked at 200˚C for 90 min in a refractory sole oven (Eurofours 1 ). More details on bread elaboration can be found in a previous work [37], where study bread appears as EB long-fermentation bread 1 (eblfb1). Control bread was crafted following modern methods and incorporating the typical chemical composition found in commercial bread commonly available in the region.…”

“…In particular, bread is a relevant component of the Western diet and an important source of dietary fiber [34]. The bread making process, such as dough composition and fermentation, impacts bread's final chemical composition [35][36][37]. In addition, it has been observed that sourdough, long-fermentation and whole-grain flour might modulate gut microbiota and lower systematic inflammation [34,36,38,39].…”

Sub-Chronic Difenoconazole Exposure Induced Gut Microbiota Dysbiosis in Mice

“…Dysgonomonas and Butyricicoccus were considered to be potential probiotic bacteria [34,35]. Roseburia and Ruminococcus could produce short chain fatty acids [36,37]. The short chain fatty acids were fermented by some gut microbiota and played an important role in gut health [38].…”