Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model

Lorenzo Nissen; Flavia Casciano; Elena Chiarello; Mattia Di Nunzio; Alessandra Bordoni; Andrea Gianotti

doi:10.1016/j.foodchem.2023.137633

Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model

Food Chem. 2024 Mar 15:436:137633. doi: 10.1016/j.foodchem.2023.137633. Epub 2023 Oct 13.

Authors

Lorenzo Nissen¹, Flavia Casciano², Elena Chiarello³, Mattia Di Nunzio⁴, Alessandra Bordoni⁵, Andrea Gianotti⁶

Affiliations

¹ DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum - University of Bologna, Policlinico di Sant'Orsola, Bologna 40100, Italy. Electronic address: [email protected].
² DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum - University of Bologna, Policlinico di Sant'Orsola, Bologna 40100, Italy. Electronic address: [email protected].
³ DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: [email protected].
⁴ Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, via Celoria 2, 20133 Milan, Italy. Electronic address: [email protected].
⁵ DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: [email protected].
⁶ DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum - University of Bologna, Policlinico di Sant'Orsola, Bologna 40100, Italy. Electronic address: [email protected].

PMID: 37839115
DOI: 10.1016/j.foodchem.2023.137633

Abstract

In this work, the impact of gluten free (GF) breads enriched with spirulina on the ecology of the colon microbiota of non-celiac volunteers was investigated. Simulation of digestion of GF breads was conducted with an in vitro gut model. Microbiomics and metabolomics analyses were done during colon fermentations to study the modulation of the microbiota. From the results, a general increase in Proteobacteria and no reduction of detrimental microbial metabolites were observed in any conditions. Notwithstanding, algae enriched sourdough breads showed potential functionalities, as the improvement of some health-related ecological indicators, like i) microbiota eubiosis; ii) production of bioactive volatile organic fatty acids; iii) production of bioactives terpenes. Our results indicate that a sourdough fermentation and algae enrichment can mitigate the negative effect of GF breads on gut microbiota of non-celiac consumers.

Keywords: Algae; Bioactives; Complex in vitro models; Gut microbiota; Health halo; ’Omics.

MeSH terms

Bread / microbiology
Colon / metabolism
Fatty Acids, Volatile / metabolism
Fermentation
Glutens* / metabolism
Humans
Spirulina* / metabolism

Substances

Glutens
Fatty Acids, Volatile