Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

Laurent, Jitka; Timmermans, Evelyne; Struyf, Nore; Verstrepen, Kevin J.; Courtin, Christophe M.

doi:10.1016/j.ijfoodmicro.2020.108648

Cited by 32 publications

(31 citation statements)

References 40 publications

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“…The absorbance was measured at 430 nm and the content was expressed as mg of quercetin equivalent (QE) per mL of kombucha tea (mg QE/mL) 68 . The invertase activity was determined according to the method described by Laurent et al 69 . The remaining sucrose was detected by HPLC as described above.…”

Section: Methodsmentioning

confidence: 99%

A Systematic, Complexity-Reduction Approach to Dissect Microbiome: the Kombucha Tea Microbiome as an Example

Huang

Xin

2022

Preprint

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One defining goal of microbiome research is to uncover mechanistic causation that dictates the emergence of structural and functional traits of microbiomes. However, the extraordinary degree of ecosystem complexity has hampered the realization of the goal. Here we developed a systematic, complexity-reducing strategy to mechanistically elucidate the compositional and metabolic characteristics of microbiome by using the kombucha tea microbiome as an example. The strategy centered around a two-species core that was abstracted from but recapitulated the native counterpart. The core was convergent in its composition, coordinated on temporal metabolic patterns, and capable for pellicle formation. Controlled fermentations uncovered the drivers of these characteristics, which were also demonstrated translatable to provide insights into the properties of communities with increased complexity and altered conditions. This work unravels the pattern and process underlying the kombucha tea microbiome, providing a potential conceptual framework for mechanistic investigation of microbiome behaviors.

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Section: Methodsmentioning

confidence: 99%

A Systematic, Complexity-Reduction Approach to Dissect Microbiome: the Kombucha Tea Microbiome as an Example

Huang

Xin

2022

Preprint

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“…(2021), [18] Kautz (2017), [19] Laurent et al. (2020), [20] Longin et al. (2020), [21] Schmidt and Sciurba (2021), [22] Struyf Laurent, Verspreet, et al.…”

Section: Strategies To Produce Low Fodmap Products and Their Current ...mentioning

confidence: 99%

“…In contrast, the degradation of higher DP fructans is slower (Nilsson et al., 1987). Nonetheless, several studies reported that ∼40%−90% of the initially present fructans in wheat flour are degraded by yeast invertase during the bread‐making process (Gélinas et al., 2016; Knez et al., 2014; Laurent et al., 2020; Longin et al., 2020; Nilsson et al., 1987; Pejcz et al., 2019; Schmidt & Sciurba, 2021; Struyf, Laurent, Verspreet, et al., 2017; Struyf et al., 2018; Ziegler et al., 2016). For example, a white wheat bread made with flour that contains ∼1.2% fructans would require only ∼30% fructan degradation to result in a bread with fructan levels below the cutoff of 0.3 g/50 g bread (considering a moisture of 40% in bread).…”

Section: Strategies To Produce Low Fodmap Products and Their Current ...mentioning

confidence: 99%

“…A targeted application of the strain in products, however, has not been reported yet. Also, the potential of different S. cerevisiae strains from bakery and other industrial applications with pronounced high invertase activities and fructan substrate specificities for their use in low FODMAP baking applications has been recently demonstrated (Laurent et al., 2020; Laurent, Aerts, et al., 2021).…”

Section: Strategies To Produce Low Fodmap Products and Their Current ...mentioning

confidence: 99%

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FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

Ispiryan

Zannini

Arendt

2022

Comp Rev Food Sci Food Safe

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A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole‐grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the “low FODMAP diet”) has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)‐technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total ∼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten‐free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.

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“…Dentro de las propiedades físicas del pan, el volumen es una de las más importantes (Rossmann et al, 2020). El volumen de un pan puede variar a causa de varios factores, como por ejemplo la adición de aditivos que afecten el comportamiento de los lípidos (Melis et al, 2019), y el uso de cepas de S. cerevisiae que no son específicos para su uso en panadería (Laurent et al, 2020). Otro parámetro importante en el análisis de los panes es el volumen específico, según Alvis et al (2011) y Mudgil et al (2016).…”

Section: Introductionunclassified

Clasificación de pan Francés según sus propiedades fisicoquímicas mediante la aplicación de los análisis de conglomerados y discriminante

Suca-Apaza

Rojas

2022

Inf. tecnol.

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El objetivo de esta investigación fue describir y clasificar el pan francés de panaderías de barrio y de supermercados de la Lima Metropolitana (Perú), mediante el análisis de conglomerados y discriminante. Se determinó la masa, volumen, volumen específico, humedad, acidez y contenido de sal de 198 muestras de pan Francés recolectadas de 66 panaderías por medio del muestreo de conveniencia. Usando los análisis multivariados, las muestras fueron clasificadas en tres grupos. Los mayores promedios de masa y volumen por unidad de pan correspondieron a los panes de supermercado; mientras que el volumen específico varió de 3.59 a 14.67 cm 3 /g. Los panes de supermercado estuvieron dentro del parámetro de humedad dado por la normativa nacional peruana; en cambio, los de panaderías de barrio presentaron baja humedad y elevado volumen específico. Se concluye que el pan Francés en Lima Metropolitana puede ser clasificado en tres grupos según sus características fisicoquímicas.

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Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

Cited by 32 publications

References 40 publications

A Systematic, Complexity-Reduction Approach to Dissect Microbiome: the Kombucha Tea Microbiome as an Example

A Systematic, Complexity-Reduction Approach to Dissect Microbiome: the Kombucha Tea Microbiome as an Example

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

Clasificación de pan Francés según sus propiedades fisicoquímicas mediante la aplicación de los análisis de conglomerados y discriminante

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