Struyf Nore, Laurent Jitka, Verspreet Joran, Verstrepen Kevin J, Courtin Christophe M
Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator , Gaston Geenslaan 1, B-3001 Leuven, Belgium.
J Agric Food Chem. 2017 Oct 4;65(39):8704-8713. doi: 10.1021/acs.jafc.7b02793. Epub 2017 Sep 22.
Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are small molecules that are poorly absorbed in the small intestine and rapidly fermented in the large intestine. There is evidence that a diet low in FODMAPs reduces abdominal symptoms in approximately 70% of the patients suffering from irritable bowel syndrome. Wheat contains relatively high fructan levels and is therefore a major source of FODMAPs in our diet. In this study, a yeast-based strategy was developed to reduce FODMAP levels in (whole wheat) bread. Fermentation of dough with an inulinase-secreting Kluyveromyces marxianus strain allowed to reduce fructan levels in the final product by more than 90%, while only 56% reduction was achieved when a control Saccharomyces cerevisiae strain was used. To ensure sufficient CO production, cocultures of S. cerevisiae and K. marxianus were prepared. Bread prepared with a coculture of K. marxianus and S. cerevisiae had fructan levels ≤0.2% dm, and a loaf volume comparable with that of control bread. Therefore, this approach is suitable to effectively reduce FODMAP levels in bread.
可发酵的低聚糖、二糖、单糖和多元醇（FODMAPs）是在小肠中吸收不良且在大肠中迅速发酵的小分子。有证据表明，低FODMAPs饮食可使约70%的肠易激综合征患者的腹部症状减轻。小麦中果聚糖含量相对较高，因此是我们饮食中FODMAPs的主要来源。在本研究中，开发了一种基于酵母的策略来降低（全麦）面包中的FODMAPs水平。用分泌菊粉酶的马克斯克鲁维酵母菌株对面团进行发酵，可使最终产品中的果聚糖水平降低90%以上，而使用对照酿酒酵母菌株时仅降低56%。为确保产生足够的二氧化碳，制备了酿酒酵母和马克斯克鲁维酵母的共培养物。用马克斯克鲁维酵母和酿酒酵母共培养物制备的面包，其果聚糖水平≤0.2%干物质，面包体积与对照面包相当。因此，这种方法适合有效降低面包中的FODMAPs水平。
