Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 32, Pages 8637-8647Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c02313
Keywords
FODMAPs; fructan; sourdough; bread; surface layer protein
Funding
- Alberta Wheat Commission
- Saskatchewan Wheat Development Commission
- Minnesota Wheat Research and Promotion Council [2018F031R]
- Natural Sciences and Engineering Research Council of Canada (NSERC) [CRDPJ542616-19]
- China Scholarship Council
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Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) trigger symptoms of irritable bowel syndrome (IBS). Fructan degradation during bread making reduces FODMAPs in bread while maintaining the content of dietary fiber. This study explored the presence of the fructanases FruA in lactobacilli and characterized its use in bread making. FruA was exclusively present in vertebrate-adapted lactobacilli. In Lactobacillus crispatus DSM29598, FruA was located in cell wall fractions and includes a SLAP domain. FruA hydrolyzed levan or inulin; expression of fruA was not subject to catabolite repression. Fructans in bread were reduced by less than 50% in a straight dough process; conventional sourdough fermentation reduced fructans in bread by 65-70%. Sourdough fermentation with L. crispatus reduced fructans in bread by more than 90%. In conclusion, reduction of FODMAP by sourdough fermentation may improve tolerance in many IBS patients. Fermentation with FruA-expressing L. crispatus DSM29598 produces a low FODMAP bread.
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