Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects.

Antonio Bevilacqua,Maria Rosaria Corbo,Isidro Gonzalez,Triana Bergillos-Meca,Milena Sinigaglia,Loretta Landriscina,Emanuela Ciuffreda,Carmela Lamacchia,Adele Costabile,Paola D’Agnello,Francesco Cappello

doi:10.1371/journal.pone.0162770

Antonio Bevilacqua, Maria Rosaria Corbo + Show 9 more

Open Access

https://doi.org/10.1371/journal.pone.0162770

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Journal: PloS one	Publication Date: Sep 15, 2016
Citations: 24	License type: CC BY 4.0

Affiliation: University of Foggia, University of Reading

Abstract

The main aim of this paper was to assess the in vitro response of healthy and coeliac human faecal microbiota to gluten-friendly bread (GFB). Thus, GFB and control bread (CB) were fermented with faecal microbiota in pH-controlled batch cultures. The effects on the major groups of microbiota were monitored over 48 h incubations by fluorescence in situ hybridisation. Short-chain fatty acids (SCFAs) were measured by high-performance liquid chromatography (HPLC). Furthermore, the death kinetics of Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Staphylococcus aureus, and Salmonella Typhimurium in a saline solution supplemented with GFB or CB were also assessed. The experiments in saline solution pinpointed that GFB prolonged the survival of L. acidophilus and exerted an antibacterial effect towards S. aureus and S. Typhimurium. Moreover, GFB modulated the intestinal microbiota in vitro, promoting changes in lactobacilli and bifidobacteria members in coeliac subjects. A final multivariate approach combining both viable counts and metabolites suggested that GFB could beneficially modulate the coeliac gut microbiome; however, human studies are needed to prove its efficacy.

Highlights

Coeliac disease is a chronic immune-mediated enteropathy triggered by the ingestion of gluten in HLA-DQ2- or HLA-DQ8-positive people
The type of bread exerted a significant effect on the death time of the bacterial population; the death time was prolonged from 67.46 (CB) to 80.53 (GFB) at 0.4 g L-1 and from 70.28 (CB) to 93.96 (GFB) at 0.8 g L-1
A second assay was run to determine whether the concentration of gluten-friendly bread (GFB) could cause or exert a detrimental effect on both L. acidophilus and B. animalis; saline solution was supplemented with same the amount used in the first experiment (0.8 g L-1) and with a higher concentration (5.0 g L-1)

Summary

Introduction

Coeliac disease is a chronic immune-mediated enteropathy triggered by the ingestion of gluten in HLA-DQ2- or HLA-DQ8-positive people. Many authors have reported that coeliac people suffer from an altered composition of gut microbiota [2,3], such as lower levels of Bifidobacterium. The researchers are from Public Universities (Foggia, Italy; Rohaempton, UK). None of the basic requirements of PLOS ONE have been altered by the collaboration with the funder. On behalf of all authors, I the undersigned Dr Antonio Bevilacqua, PhD, Senior Researcher in Food Microbiology at the Laboratory of Predictive Microbiology, Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy, declare that: The authors declare no competing interests. The presence of the patents did not compromise the validity of the research as well as all ethical requirements by PLOS ONE. There is no restriction for data sharing This does not alter our adherence to PLOS ONE policies on sharing data and materials

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