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Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome.

Costabile A, Santarelli S, Claus SP, Sanderson J, Hudspith BN, Brostoff J, Ward JL, Lovegrove A, Shewry PR, Jones HE, Whitley AM, Gibson GR - PLoS ONE (2014)

Bottom Line: A significant decrease of δ-Proteobacteria and most Gemmatimonadetes species was observed after 24 h fermentation of type C bread in both IBS and healthy donors.Sourdough bread produced significantly lower cumulative gas after 15 h fermentation as compared to type A and B breads in IBS donors but not in the healthy controls.In conclusion, breads fermented by the traditional long fermentation and sourdough are less likely to lead to IBS symptoms compared to bread made using the Chorleywood Breadmaking Process.

View Article: PubMed Central - PubMed

Affiliation: Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom.

ABSTRACT
A variety of foods have been implicated in symptoms of patients with Irritable Bowel Syndrome (IBS) but wheat products are most frequently cited by patients as a trigger. Our aim was to investigate the effects of breads, which were fermented for different lengths of time, on the colonic microbiota using in vitro batch culture experiments. A set of in vitro anaerobic culture systems were run over a period of 24 h using faeces from 3 different IBS donors (Rome Criteria-mainly constipated) and 3 healthy donors. Changes in gut microbiota during a time course were identified by fluorescence in situ hybridisation (FISH), whilst the small-molecular weight metabolomic profile was determined by NMR analysis. Gas production was separately investigated in non pH-controlled, 36 h batch culture experiments. Numbers of bifidobacteria were higher in healthy subjects compared to IBS donors. In addition, the healthy donors showed a significant increase in bifidobacteria (P<0.005) after 8 h of fermentation of a bread produced using a sourdough process (type C) compared to breads produced with commercial yeasted dough (type B) and no time fermentation (Chorleywood Breadmaking process) (type A). A significant decrease of δ-Proteobacteria and most Gemmatimonadetes species was observed after 24 h fermentation of type C bread in both IBS and healthy donors. In general, IBS donors showed higher rates of gas production compared to healthy donors. Rates of gas production for type A and conventional long fermentation (type B) breads were almost identical in IBS and healthy donors. Sourdough bread produced significantly lower cumulative gas after 15 h fermentation as compared to type A and B breads in IBS donors but not in the healthy controls. In conclusion, breads fermented by the traditional long fermentation and sourdough are less likely to lead to IBS symptoms compared to bread made using the Chorleywood Breadmaking Process.

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Related in: MedlinePlus

Metabolic trajectories of bread fermentated by gut bacteria obtained from both control and IBS patients (n = 3).PC1 versus PC2 scores plot (A) and PC1 loadings (B) derived from the 700 MHz 1H NMR spectra of fermentation supernatants color coded for collection time-points. Key: Grey: 0 h, Blue: 4 h, Green: 8 h, Orange: 24 h. PC3 versus PC4 scores plot color coded for bread (C) and PC3 loadings (D). Key: Grey: control, Blue: bread A, Green: bread B, Orange: Bread C.
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pone-0111225-g001: Metabolic trajectories of bread fermentated by gut bacteria obtained from both control and IBS patients (n = 3).PC1 versus PC2 scores plot (A) and PC1 loadings (B) derived from the 700 MHz 1H NMR spectra of fermentation supernatants color coded for collection time-points. Key: Grey: 0 h, Blue: 4 h, Green: 8 h, Orange: 24 h. PC3 versus PC4 scores plot color coded for bread (C) and PC3 loadings (D). Key: Grey: control, Blue: bread A, Green: bread B, Orange: Bread C.

Mentions: Metabolic profiles of fermentation supernatants (Type A, B and C breads) were acquired at 0, 4, 8 and 24 h post inoculation by High Resolution 700 MHz NMR spectroscopy. Principal component analysis (PCA) revealed a clear trajectory over time, mainly due to decreasing carbohydrate concentration and increased production of SCFAs (Figure 1). The cluster of samples isolated by PC2 displayed a higher polar lipid content (corresponding to medium chain fatty acids).


Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome.

Costabile A, Santarelli S, Claus SP, Sanderson J, Hudspith BN, Brostoff J, Ward JL, Lovegrove A, Shewry PR, Jones HE, Whitley AM, Gibson GR - PLoS ONE (2014)

Metabolic trajectories of bread fermentated by gut bacteria obtained from both control and IBS patients (n = 3).PC1 versus PC2 scores plot (A) and PC1 loadings (B) derived from the 700 MHz 1H NMR spectra of fermentation supernatants color coded for collection time-points. Key: Grey: 0 h, Blue: 4 h, Green: 8 h, Orange: 24 h. PC3 versus PC4 scores plot color coded for bread (C) and PC3 loadings (D). Key: Grey: control, Blue: bread A, Green: bread B, Orange: Bread C.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4214745&req=5

pone-0111225-g001: Metabolic trajectories of bread fermentated by gut bacteria obtained from both control and IBS patients (n = 3).PC1 versus PC2 scores plot (A) and PC1 loadings (B) derived from the 700 MHz 1H NMR spectra of fermentation supernatants color coded for collection time-points. Key: Grey: 0 h, Blue: 4 h, Green: 8 h, Orange: 24 h. PC3 versus PC4 scores plot color coded for bread (C) and PC3 loadings (D). Key: Grey: control, Blue: bread A, Green: bread B, Orange: Bread C.
Mentions: Metabolic profiles of fermentation supernatants (Type A, B and C breads) were acquired at 0, 4, 8 and 24 h post inoculation by High Resolution 700 MHz NMR spectroscopy. Principal component analysis (PCA) revealed a clear trajectory over time, mainly due to decreasing carbohydrate concentration and increased production of SCFAs (Figure 1). The cluster of samples isolated by PC2 displayed a higher polar lipid content (corresponding to medium chain fatty acids).

Bottom Line: A significant decrease of δ-Proteobacteria and most Gemmatimonadetes species was observed after 24 h fermentation of type C bread in both IBS and healthy donors.Sourdough bread produced significantly lower cumulative gas after 15 h fermentation as compared to type A and B breads in IBS donors but not in the healthy controls.In conclusion, breads fermented by the traditional long fermentation and sourdough are less likely to lead to IBS symptoms compared to bread made using the Chorleywood Breadmaking Process.

View Article: PubMed Central - PubMed

Affiliation: Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom.

ABSTRACT
A variety of foods have been implicated in symptoms of patients with Irritable Bowel Syndrome (IBS) but wheat products are most frequently cited by patients as a trigger. Our aim was to investigate the effects of breads, which were fermented for different lengths of time, on the colonic microbiota using in vitro batch culture experiments. A set of in vitro anaerobic culture systems were run over a period of 24 h using faeces from 3 different IBS donors (Rome Criteria-mainly constipated) and 3 healthy donors. Changes in gut microbiota during a time course were identified by fluorescence in situ hybridisation (FISH), whilst the small-molecular weight metabolomic profile was determined by NMR analysis. Gas production was separately investigated in non pH-controlled, 36 h batch culture experiments. Numbers of bifidobacteria were higher in healthy subjects compared to IBS donors. In addition, the healthy donors showed a significant increase in bifidobacteria (P<0.005) after 8 h of fermentation of a bread produced using a sourdough process (type C) compared to breads produced with commercial yeasted dough (type B) and no time fermentation (Chorleywood Breadmaking process) (type A). A significant decrease of δ-Proteobacteria and most Gemmatimonadetes species was observed after 24 h fermentation of type C bread in both IBS and healthy donors. In general, IBS donors showed higher rates of gas production compared to healthy donors. Rates of gas production for type A and conventional long fermentation (type B) breads were almost identical in IBS and healthy donors. Sourdough bread produced significantly lower cumulative gas after 15 h fermentation as compared to type A and B breads in IBS donors but not in the healthy controls. In conclusion, breads fermented by the traditional long fermentation and sourdough are less likely to lead to IBS symptoms compared to bread made using the Chorleywood Breadmaking Process.

Show MeSH
Related in: MedlinePlus