Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome (2023)
- Authors:
- Autor USP: KUMAR, ANUJ - EEL
- Unidade: EEL
- DOI: 10.1016/j.foodres.2023.113425
- Subjects: BIOTECNOLOGIA; FERMENTAÇÃO ACÉTICA; FERMENTAÇÃO ALCOÓLICA; MICROBIOLOGIA
- Keywords: Sourdough Biotechnology; Gut microbiota; Irritable Bowel Syndrome; Low-FODMAP diet; Microbial fermentation
- Agências de fomento:
- Language: Inglês
- Abstract: Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable bowel syndrome (IBS). Therefore, sourdough technology can be exploited for reduction of FODMAPs in various foods to alleviate the symptoms of IBS. Several microorganisms viz. Pichia fermentans, Lactobacillus fetmentum, Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus etc. have been identified for the production of low FODMAP type II sourdough fermented products. However, more research on regulation of end-product and volatilome profile is required for maximal exploitation of FODMAP-reducing microorganisms. Therefore, the present review is focused on utilisation of lactic acid bacteria and yeasts, alone and in synergy, for the production of low FODMAP sourdough foods. Moreover, the microbial bioprocessing of cereal and non-cereal based low FODMAP fermented sourdough products along with their nutritional and therapeutic benefits have been elaborated. The challenges and future prospects for the production of sourdough fermented low FODMAP foods, thereby, bringing out positive alterations in gut microbiome, have also been discussed.
- Imprenta:
- Publisher: Elsevier
- Publisher place: Campinas - SP
- Date published: 2023
- Source:
- Título do periódico: Food research international
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v.173, part.2 , p.1-12, art. n. 13425, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ARORA, Richa e CHANDEL, Anuj Kumar. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food research international, v. 173, n. art. 13425, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113425. Acesso em: 03 jun. 2024. -
APA
Arora, R., & Chandel, A. K. (2023). Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food research international, 173( art. 13425), 1-12. doi:10.1016/j.foodres.2023.113425 -
NLM
Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome [Internet]. Food research international. 2023 ;173( art. 13425): 1-12.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2023.113425 -
Vancouver
Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome [Internet]. Food research international. 2023 ;173( art. 13425): 1-12.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2023.113425 - Comparative analysis of key technologies for cellulosic ethanol production from Brazilian sugarcane bagasse at a commercial scale
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Informações sobre o DOI: 10.1016/j.foodres.2023.113425 (Fonte: oaDOI API)
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