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.