Effect of Breadmaking Process on In Vitro Gut Microbiota Parameters in Irritable Bowel Syndrome

• Published in: PloS one Vol. 9; no. 10; p. e111225
• Main Authors: Costabile, Adele, Santarelli, Sara, Claus, Sandrine P., Sanderson, Jeremy, Hudspith, Barry N., Brostoff, Jonathan, Ward, Jane L., Lovegrove, Alison, Shewry, Peter R., Jones, Hannah E., Whitley, Andrew M., Gibson, Glenn R.
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 30.10.2014; Public Library of Science (PLoS)
• Subjects: Abdomen; Adult; Bacteria; Batch Cell Culture Techniques; Batch culture; Biology and Life Sciences; Bread; Carbohydrates; Clinical trials; Culture; Cynara scolymus; Diet; Dough; Fatty acids; Fatty Acids, Volatile - biosynthesis; Feces - microbiology; Female; Fermentation; Flour; Fluorescence; Fluorescence in situ hybridization; Food; Gas production; Gases - metabolism; Gastrointestinal Microbiome; Health sciences; Humans; Hydrogen-Ion Concentration; In Situ Hybridization, Fluorescence; Intestinal microflora; Intestine; Irritable bowel syndrome; Irritable Bowel Syndrome - microbiology; Kinetics; Male; Metabolome; Metabolomics; Microbiota; Microbiota (Symbiotic organisms); Molecular weight; Motility; NMR; Nuclear magnetic resonance; Nutrition research; Oil and gas production; Patients; Sourdough; Wheat; United Kingdom > UK

A variety of foods have been implicated in symptoms of patients with Irritable Bowel Syndrome (IBS) but wheat products are most frequently cited by patients as a trigger. Our aim was to investigate the effects of breads, which were fermented for different lengths of time, on the colonic microbiota u...