How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

Marta Acín Albiac,Raffaella Di Cagno,Marco Gobbetti,Vincenzo Cantatore,Pasquale Filannino

doi:10.1186/s12934-020-01438-6

Abstract

BackgroundFODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. FODMAPs in wheat-derived baked goods may be reduced via bioprocessing by endogenous enzymes and/or microbial fermentation. Because of the inherent enzyme activities, bread made by baker’s yeast and sourdough may result in decreased levels of FODMAPs, whose values are, however, not enough low for people sensitive to FODMAPs.ResultsOur study investigated the complementary capability of targeted commercial enzymes and metabolically strictly fructophilic lactic acid bacteria (FLAB) to hydrolyze fructans and deplete fructose during wheat dough fermentation. FLAB strains displayed higher fructose consumption rate compared to conventional sourdough lactic acid bacteria. Fructose metabolism by FLAB was faster than glucose. The catabolism of mannitol with the goal of its reuse by FLAB was also investigated. Under sourdough conditions, higher fructans breakdown occurred in FLAB inoculated doughs compared to conventional sourdough bacteria. Preliminary trials allowed selecting Apilactobacillus kunkeei B23I and Fructobacillus fructosus MBIII5 as starter candidates, which were successfully applied in synergy with commercial invertase for low FODMAPs baking.ConclusionsResults of this study clearly demonstrated the potential of selected strictly FLAB to strongly reduce FODMAPs in wheat dough, especially under liquid-dough and high oxygenation conditions.

Highlights

FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms
The lowest (P < 0.05) values of μmax were found with L. plantarum DC400 (0.28 ± 0.14 g L−1 h−1) and F. sanfranciscensis SD8 (0.88 ± 0.08 g L−1 h−1)
Glucose metabolism by fructophilic lactic acid bacteria (FLAB) was slower than fructose

Summary

Introduction

FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. Because of the inherent enzyme activities, bread made by baker’s yeast and sourdough may result in decreased levels of FODMAPs, whose values are, not enough low for people sensitive to FODMAPs. Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) are heterogeneous compounds, which, due to their chemical structure, are poorly digestible and may exert a range of effects on human gastrointestinal process. FODMAPs are considered prebiotics contributing to the healthy maintenance of intestinal microbiota, on the other side, FODMAPs intake is associated with the onset of irritable bowel syndrome (IBS) symptoms and other functional gut disorders [1, 2]. Triggering of IBS symptoms following consumption of FODMAPs is due to their poor absorption at the small intestine level. Once reached the distal ileum and colon, FODMAPs undergo the fermentation to short-chain

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