Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/tryps...
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doaj-7b8677e2288e4c32b139234d3b216a292020-11-24T21:45:38ZengMDPI AGNutrients2072-66432017-11-01911121510.3390/nu9111215nu9111215Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel SyndromeReijo Laatikainen0Jari Koskenpato1Sanna-Maria Hongisto2Jussi Loponen3Tuija Poussa4Xin Huang5Tuula Sontag-Strohm6Hanne Salmenkari7Riitta Korpela8Faculty of Medicine, Pharmacology, Medical Nutrition Physiology, University of Helsinki, 00014 Helsinki, FinlandAava Medical Centre, 00100 Helsinki, FinlandFazer Group, 01230 Vantaa, FinlandFazer Group, 01230 Vantaa, FinlandSTAT Consulting Ltd., 37130 Nokia, FinlandDepartment of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, FinlandDepartment of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, FinlandFaculty of Medicine, Pharmacology, Medical Nutrition Physiology, University of Helsinki, 00014 Helsinki, FinlandFaculty of Medicine, Pharmacology, Medical Nutrition Physiology, University of Helsinki, 00014 Helsinki, FinlandMany patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26). Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more feelings of tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.https://www.mdpi.com/2072-6643/9/11/1215irritable bowel syndromewheat sensitivitygluten sensitivitywheatATIamylase trypsin inhibitorFODMAP |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Reijo Laatikainen Jari Koskenpato Sanna-Maria Hongisto Jussi Loponen Tuija Poussa Xin Huang Tuula Sontag-Strohm Hanne Salmenkari Riitta Korpela |
spellingShingle |
Reijo Laatikainen Jari Koskenpato Sanna-Maria Hongisto Jussi Loponen Tuija Poussa Xin Huang Tuula Sontag-Strohm Hanne Salmenkari Riitta Korpela Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome Nutrients irritable bowel syndrome wheat sensitivity gluten sensitivity wheat ATI amylase trypsin inhibitor FODMAP |
author_facet |
Reijo Laatikainen Jari Koskenpato Sanna-Maria Hongisto Jussi Loponen Tuija Poussa Xin Huang Tuula Sontag-Strohm Hanne Salmenkari Riitta Korpela |
author_sort |
Reijo Laatikainen |
title |
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome |
title_short |
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome |
title_full |
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome |
title_fullStr |
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome |
title_full_unstemmed |
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome |
title_sort |
pilot study: comparison of sourdough wheat bread and yeast-fermented wheat bread in individuals with wheat sensitivity and irritable bowel syndrome |
publisher |
MDPI AG |
series |
Nutrients |
issn |
2072-6643 |
publishDate |
2017-11-01 |
description |
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26). Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more feelings of tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread. |
topic |
irritable bowel syndrome wheat sensitivity gluten sensitivity wheat ATI amylase trypsin inhibitor FODMAP |
url |
https://www.mdpi.com/2072-6643/9/11/1215 |
work_keys_str_mv |
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