FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Johannes Pitsch,Stefan Huemer,Maximilian Huemer,Julian Weghuber,Georg Sandner,Jakob Huemer

doi:10.3390/foods10040894

Johannes Pitsch, Stefan Huemer + Show 4 more

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https://doi.org/10.3390/foods10040894

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Abstract

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.

Highlights

IntroductionThe acronym FODMAPsstands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols and represents a group of short-chain carbohydrates, including fructose, fructans, fructooligosaccharides (FOSs), galactooligosaccharides (GOSs), galactans, lactose and the sugar alcohols maltitol, mannitol, sorbitol, and xylitol [1]
The fructose and degree of polymerization (DP) 2–7 FOS content was determined in the supernatant after extraction and centrifugation in water by direct High-pressure liquid chromatography (HPLC)-diode array detectors (DADs)-IGCAD detection
We demonstrate that long-term leavened sourdough at low temperatures exhibits significantly lower FODMAP levels compared with the original flour, and we identified and quantitated arabinose as a valuable byproduct of sourdough fermentation under these conditions

Summary

Introduction

The acronym FODMAPsstands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols and represents a group of short-chain carbohydrates, including fructose, fructans, fructooligosaccharides (FOSs), galactooligosaccharides (GOSs), galactans, lactose and the sugar alcohols maltitol, mannitol, sorbitol, and xylitol [1]. FODMAPs have been determined to play a major role in gastrointestinal (GI) disorders because they are not absorbed properly in the gut. It is generally estimated that approximately 6–10% of the overall population is affected by functional bowel disorders; in the Western world, these disorders affect up to 20% of the population [3]. The sugar molecules are fermented by intestinal bacteria, which increase hydrogen, methane, and carbon dioxide production in the GI tract. Food intake affects the intestinal microbiota, which is generally believed to play an important role in overall health [6]

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