Menezes Leidiane A A, Minervini Fabio, Filannino Pasquale, Sardaro Maria L S, Gatti Monica, Lindner Juliano De Dea
Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil.
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
Front Microbiol. 2018 Aug 21;9:1972. doi: 10.3389/fmicb.2018.01972. eCollection 2018.
Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are an heterogeneous group of compounds that can be poorly digested and may have a range of effects on gastrointestinal processes. FODMAPs are found in a wide variety of foods, including bread. FODMAPs' intake is associated with the onset of symptoms of irritable bowel syndrome (IBS). On the other hand, some FODMAPs contribute to the healthy maintenance of intestinal microbiota. Volume increase of bread dough commonly relies on the use of two biological leavening agents, sourdough and baker's yeast and, in some cases, a combination of both. The main objective of this review is to discuss the association between FODMAPs and IBS, beneficial effects of FODMAPs on healthy subjects and potential impact of biological leavening agents on FODMAPs content of bread. Given that yeasts and lactic acid bacteria, the dominant microorganisms in sourdough, may degrade FODMAPs, it would be possible to modulate the FODMAPs concentration in bread, thus positively affecting consumers' health.
可发酵的低聚糖、二糖、单糖和多元醇（FODMAPs）是一类异质性化合物，它们可能难以消化，并可能对胃肠道过程产生一系列影响。FODMAPs存在于多种食物中，包括面包。摄入FODMAPs与肠易激综合征（IBS）症状的发作有关。另一方面，一些FODMAPs有助于肠道微生物群的健康维持。面包面团的体积增加通常依赖于使用两种生物膨松剂，即酸面团和面包酵母，在某些情况下，还会使用两者的组合。本综述的主要目的是讨论FODMAPs与IBS之间的关联、FODMAPs对健康受试者的有益作用以及生物膨松剂对面包中FODMAPs含量的潜在影响。鉴于酸面团中的主要微生物酵母和乳酸菌可能会降解FODMAPs，有可能调节面包中FODMAPs的浓度，从而对消费者的健康产生积极影响。
