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

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 mon...

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Published inPloS one Vol. 11; no. 9; p. e0162770
Main Authors Bevilacqua, Antonio, Costabile, Adele, Bergillos-Meca, Triana, Gonzalez, Isidro, Landriscina, Loretta, Ciuffreda, Emanuela, D’Agnello, Paola, Corbo, Maria Rosaria, Sinigaglia, Milena, Lamacchia, Carmela
Format Journal Article
LanguageEnglish
Published United States Public Library of Science 15.09.2016
Public Library of Science (PLoS)
Subjects
Bifidobacterium animalis
Biology and Life Sciences
Bread
Case-Control Studies
Celiac disease
Celiac Disease - metabolism
Celiac Disease - microbiology
Chromatography
Digestive system
Digestive tract
Ecology and Environmental Sciences
Fatty acids
Fermentation
Fermented food
Fluorescence
Food
Gastrointestinal tract
Gluten
Glutens - metabolism
High performance liquid chromatography
Humans
In Vitro Techniques
Intestinal microflora
Intestine
Kinetics
Lactobacilli
Lactobacillus acidophilus
Liquid chromatography
Medicine and Health Sciences
Metabolism
Metabolites
Microbiomes
Microbiota
Microbiota (Symbiotic organisms)
pH effects
Physical Sciences
Probiotics
Proteins
Research and Analysis Methods
Saline solutions
Salmonella
Salmonella typhimurium
Science
Staphylococcus aureus
Yeast
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Summary: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.
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Conceptualization: AB AC LL EC PDA MRC MS CL. Data curation: AC AB CL. Formal analysis: AB. Funding acquisition: CL. Investigation: TBM IG LL EC PD. Methodology: AC CL. Project administration: CL. Resources: AC MRC MS CL. Supervision: AB CL AC. Validation: AB. Visualization: AB. Writing – original draft: AB AC CL. Writing – review & editing: AB CL AC MRC MS.
Current address: Health Sciences Research Centre, Life Sciences Department, Whitelands College, University of Roehampton, London, United Kingdom
Competing Interests: Casillo Group is a commercial source; however, it had no role in the design of the basic patent of this research (gluten friendly treatment), did not play any role in patent development as well as in the design of this research and future works. 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 background of this research was a patent (see references 14 and 15, respectively Italian and international files). The patent relies upon the use of microwave for the detoxification of gluten and does not focus on any of the aspects related in this paper. The patent has been further improved (see reference 18). The presence of the patents did not compromise the validity of the research as well as all ethical requirements by PLOS ONE. Finally, there is no restriction for data sharing. This does not alter our adherence to PLOS ONE policies on sharing data and materials.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0162770