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Start Over Author "Juliano De Dea Lindner" Journal frontiers in microbiology
4 results on '"Juliano De Dea Lindner"'

3. Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Author

Leidiane A. A. Menezes, Fabio Minervini, Pasquale Filannino, Maria L. S. Sardaro, Monica Gatti, and Juliano De Dea Lindner

Subjects
fermentable oligosaccharides, disaccharides, monosaccharides and polyols, irritable bowel syndrome, bread, lactic acid bacteria, Microbiology, QR1-502
Abstract

Background: Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are an heterogeneous group of compounds that can be poorly digested and may have a range of effects on gastrointestinal processes. FODMAPs are found in a wide variety of foods, including bread. FODMAPs’ intake is associated with the onset of symptoms of irritable bowel syndrome (IBS). On the other hand, some FODMAPs contribute to the healthy maintenance of intestinal microbiota. Volume increase of bread dough commonly relies on the use of two biological leavening agents, sourdough and baker’s yeast and, in some cases, a combination of both.Scope and Approach: The main objective of this review is to discuss the association between FODMAPs and IBS, beneficial effects of FODMAPs on healthy subjects and potential impact of biological leavening agents on FODMAPs content of bread.Key Findings and Conclusion: Given that yeasts and lactic acid bacteria, the dominant microorganisms in sourdough, may degrade FODMAPs, it would be possible to modulate the FODMAPs concentration in bread, thus positively affecting consumers’ health.

Published
2018
Full Text
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4. Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Author

Pasquale Filannino, Juliano De Dea Lindner, Fabio Minervini, Monica Gatti, L. A. A. Menezes, and Maria Luisa Savo Sardaro

Subjects
Microbiology (medical), bread, lcsh:QR1-502, yeasts, Review, Microbiology, disaccharides, lcsh:Microbiology, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, fermentable oligosaccharides, medicine, Food science, Beneficial effects, Irritable bowel syndrome, Leavening agent, irritable bowel syndrome, Potential impact, Heterogeneous group, sourdough, business.industry, digestive, oral, and skin physiology, Healthy subjects, food and beverages, monosaccharides and polyols, 04 agricultural and veterinary sciences, medicine.disease, 040401 food science, lactic acid bacteria, 030211 gastroenterology & hepatology, business
Abstract

Background: Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are an heterogeneous group of compounds that can be poorly digested and may have a range of effects on gastrointestinal processes. FODMAPs are found in a wide variety of foods, including bread. FODMAPs’ intake is associated with the onset of symptoms of irritable bowel syndrome (IBS). On the other hand, some FODMAPs contribute to the healthy maintenance of intestinal microbiota. Volume increase of bread dough commonly relies on the use of two biological leavening agents, sourdough and baker’s yeast and, in some cases, a combination of both. Scope and Approach: The main objective of this review is to discuss the association between FODMAPs and IBS, beneficial effects of FODMAPs on healthy subjects and potential impact of biological leavening agents on FODMAPs content of bread. Key Findings and Conclusion: Given that yeasts and lactic acid bacteria, the dominant microorganisms in sourdough, may degrade FODMAPs, it would be possible to modulate the FODMAPs concentration in bread, thus positively affecting consumers’ health.

Published
2018
Full Text
View/download PDF

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