Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model

This study explores the development of whole-grain sourdough bread with reduced FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content to offer dietary solutions for individuals with irritable bowel syndrome (IBS). These distinct sourdough bread formulations were fortified with specific LAB strains included L. plantarum FST1.7 (FST1.7), L. paracasei R3 (R3), and P. pentosaceus RYE106 (RYE106) to reduce their FODMAP content and augment their health benefits. In this current study, through a comprehensive investigation employing in vitro digestion, in vitro colonic fermentation, 16S rRNA sequencing, and short-chain fatty acid (SCFA) analysis, we investigated the effects of these fortified breads on gut microbiota and metabolome changes. Our findings illuminated the potential mechanisms underlying the health-promoting effects of fortified sourdough breads, with significant implications for the development of functional foods aimed at enhancing gut health.

本研究旨在开发可发酵低聚糖、二糖、单糖及多元醇（FODMAP，fermentable oligosaccharides, disaccharides, monosaccharides, and polyols）含量降低的全谷物酸面团面包，为肠易激综合征（IBS，irritable bowel syndrome）患者提供膳食解决方案。本研究设计的多款差异化酸面团面包配方，通过添加特定乳酸菌（LAB，Lactic Acid Bacteria）菌株，涵盖植物乳杆菌FST1.7（L. plantarum FST1.7）、副干酪乳杆菌R3（L. paracasei R3）与戊糖片球菌RYE106（P. pentosaceus RYE106），以降低面包的FODMAP含量并增强其健康获益。本研究通过体外消化、体外结肠发酵、16S rRNA测序及短链脂肪酸（SCFA，short-chain fatty acid）分析等综合实验手段，探究了上述强化型面包对肠道菌群与代谢组变化的影响。研究结果阐明了强化型酸面团面包健康促进功效的潜在作用机制，对开发旨在改善肠道健康的功能性食品具有重要指导意义。