Megazyme/AzoFructan/SAZFRXOI/2 grams + 4,000 Units of pure exoinulinase

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread | Journal of Agricultural and Food Chemistry J. Agric. Food Chem.All Publications/WebsiteOR SEARCH CITATIONS Recently ViewedYou have not visited any articles yet, Please visit some articles to see contents here. RETURN TO ISSUEPREVArticleNEXTSaccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat BreadNore Struyf*†‡,Jitka Laurent†,Joran Verspreet†,Kevin J. Verstrepen‡,andChristophe M. Courtin†View Author Information† 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*Phone: +32 16 372031. Fax: +32 16 321997. E-mail: [email protected]Cite this: J. Agric. Food Chem. 2017, 65, 39, 8704–8713Publication Date (Web):September 4, 2017Publication History Received16 June 2017Accepted4 September 2017Revised1 September 2017Published online22 September 2017Published inissue 4 October 2017https://doi.org/10.1021/acs.jafc.7b02793Copyright © 2017 American Chemical SocietyRIGHTS & PERMISSIONSACS AuthorChoiceArticle Views3266Altmetric-Citations31LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Get e-AlertsAbstractHigh Resolution ImageDownload MS PowerPoint SlideFermentable 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 CO2 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.KEYWORDS:Saccharomyces cerevisiae Kluyveromyces marxianus wheat fermentation FODMAPs invertase inulinaseIntroductionARTICLE SECTIONSJump ToFermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are small, osmotically active molecules that are poorly absorbed in the small intestine and rapidly fermented by bacteria present in the large intestine. Fructose (in excess of glucose), lactose, fructo- and galacto-oligosaccharides, and polyols all belong to the FODMAP group.(1) In contrast to fructo-oligosaccharides and galacto-oligosaccharides, which are never absorbed in the small intestine, fructose is conditionally nondigested in the small intestine (e.g., fructose malabsorption).(2, 3) Indeed, the capacity to absorb fructose has been shown to vary substantially between individuals.(2) Glucose is not a FODMAP, but its presence in food products enhances the absorption of fructose in the small intestine and hence reduces the induction of symptoms associated with fructose malabsorption. At equal or greater concentrations of glucose, fructose will be largely and rapidly absorbed via GLUT2, a very efficient fructose and glucose facilitative transporter. When fructose is present in excess of glucose, however, its uptake is dependent on the slower GLUT5 pathway.(4)There is evidence that the intake of FODMAPs induces abdominal symptoms such as pain, bloating, nausea, and disturbed bowel habit in people suffering from irritable bowel syndrome (IBS).(5-9) IBS is a chronic functional gastrointestinal disorder with a prevalence up to 12% in the European population and between 7 and 15% worldwide.(10, 11) Several studies showed that a diet low in FODMAPs alleviates symptoms in approximately 70% of IBS patients.(11-17) Furthermore, the uptake of FODMAPs was suggested to be associated with the occurrence of gastro-intestinal complaints in people suffering from Crohn’s disease and nonceliac gluten sensitivity (NCGS).(18-20)Patients suffering from IBS are advised to follow a diet that is limited in FODMAPs.(1) This implies that they should avoid the consumption of wheat-derived products like bread, as wheat grains contain relatively high fructan levels (0.9–2.7% dm).(21) Fructans are linear or branched carbohydrates consisting mainly or exclusively of fructose units and maximally one glucose unit per molecule.(22) The small intestine lacks hydrolases capable of breaking fructose-fructose bonds and fructans cannot be transported across the epithelium, which explains their limited absorption in the small intestine. A previous study showed that 87% of the ingested fructans (inulin) could be recovered from the small intestinal output in ileostomy subjects.(23)Fructans are not only relevant from a nutritional point of view but also because of their role as an energy source for yeast during dough fermentation. Indeed, fructans are partially degraded to glucose and fructose during dough fermentation. The enzyme responsible for fructan hydrolysis is invertase, which is produced by Saccharomyces cerevisiae (S. cerevisiae) yeast cells during fermentation.(24, 25) Depending on the time of fermentation and the yeast dosage, between 50 and 80% of the fructans initially present in flour or whole meal are degraded during bread making.(25-27) Despite this degradation, fructan levels in wheat and rye bread products are nearly always above the cutoff value that is considered at-risk for inducing symptoms in people that are sensitive to FODMAPs ( 0.2 g per serve).(28) The complete degradation of wheat grain fructans during bread making with yeast as leavening agent has never been described.Although they contain FODMAPs, wheat based products are nutritious staple foods and avoiding their consumption may result in nutritional deficiencies. Therefore, adaptations of the bread making process that allow a complete degradation of fructan in bread are desirable. A recent study of Ziegler et al.(29) revealed that prolonged proofing times ( 4 h) allow one to diminish FODMAP levels from wheat flour to bread by 90%.(29) Prolonged proofing times are, however, often not desirable from an economical point of view.In this study, a yeast-based strategy to reduce fructan levels in whole meal bread was developed. As baker’s yeast invertase seems insufficient to degrade fructans completely, an alternative yeast species that secretes inulinase, an efficient fructan degrading enzyme, was selected. Kluyveromyces marxianus (K. marxianus) is phylogenetically related to S. cerevisiae.(30) The capacity of K. marxianus to assimilate sugars like lactose and inulin and its extremely high growth rate are desirable traits for biotechnology applications.(31) Its long history of safe use in food products facilitated its Generally Regarded As Safe (GRAS) and Qualified Presumption of Safety (QPS) ratification in the United States of America and European Union, respectively.(30)Inulinase and invertase differ in their specificity toward higher-molecular-weight fructans of the inulin-type. The S/I ratio (relative activities toward sucrose and inulin) is higher for invertase than for inulinase, which is related to the low specificity of invertase toward fructose polymers with a high degree of polymerization (DP) like inulin.(32) Inulinase produced by K. marxianus has both a cell wall associated form and a secreted form, while invertase produced by S. cerevisiae is always retained in the cell wall and not secreted into the dough.(33) This might imply that the fructans present in dough are more accessible for K. marxianus inulinase than for S. cerevisiae invertase. For these reasons, wheat grain fructans might be degraded to a greater extent by inulinase from K. marxianus than by invertase from S. cerevisiae.The goal of this study was therefore to examine whether the use of K. marxianus strains as leavening agents can enhance the degradation of wheat grain fructans during fermentation and hence can reduce FODMAP levels in (whole meal) bread. To that end, whole meal dough samples were prepared with (i) a commercial S. cerevisiae bakery strain, (ii) a K. marxianus strain, and (iii) cocultures of both. During dough fermentation, the CO2 production rate and FODMAP levels were analyzed. Dough samples were baked and bread volume and FODMAP content of the breads were measured. The results of this study might lead to a yeast-based strategy to reduce FODMAP levels in (whole meal) dough and bread, which is relevant for patients suffering from IBS.It should be noted that the potential positive health effect of breads with reduced FODMAP levels, and more specifically fructan levels, should not be generalized to the whole population. As fructan is a dietary fiber,(34) the intake of whole meal breads that are rich in fructans, but also in other dietary fibers like, for example, cellulose and arabinoxylan, is beneficial for people with a healthy gastrointestinal tract.(35) Reduction of fructan levels in cereal bread products is hence only valuable for people suffering from gastrointestinal disorders like IBS but not for healthy people that could actually benefit from the uptake of fructans.Materials and MethodsARTICLE SECTIONSJump To MaterialsWheat variety Terroir was obtained from the experimental site of the Université de Liege (Agro-bio Tech, Gembloux, Belgium). Terroir wheat was milled into flour with a Buhler MLU-202 laboratory mill, with a milling yield of 69.3%. The bran and shorts fractions were further reduced in size ( 500 μm) with a Cyclotec 1093 sample mill (FOSS, Höganäs, Sweden), after which they were added to the flour fraction in their original proportions to produce whole meal. Terroir whole meal was finally enriched with 5% vital wheat gluten with a protein content of 82.4% (w/w) (Tereos Syral, Aalst, Belgium).A fructanase mixture (E-FRMXLQ) containing exoinulinase (2000 U/mL on kestose at 40 °C) and endoinulinase [100 U/mL on inulin (Orafti HP) at 40 °C] was obtained from Megazyme (Bray, Ireland). Invertase (I4504) from S. cerevisiae (≥300 U/mg solid on sucrose at 55 °C) was obtained from Sigma-Aldrich (Bornem, Belgium). A commercial S. cerevisae bakery strain (Y243) and three different K. marxianus strains (NCYC587, MUCL29917, and MUCL53775) were obtained from the collection of the VIB Laboratory for Systems Biology (KU Leuven, Belgium). S. cerevisiae Y243 is referred to as Sc1 in this paper, and K. marxianus strains NCYC587, MUCL29917, and MUCL53775 are referred to as Km1, Km2, and Km3, respectively. The three K. marxianus strains are known to secrete inulinase.Yeast extract and balanced peptone were provided by Lab M (Brussels, Belgium). All other chemicals and reagents were purchased from Sigma-Aldrich and were of analytical grade. Whole Meal CharacterizationThe protein content (N x 5.7) of Terroir whole meal was determined using an automated Dumas protein analysis system (EAS, VarioMax N/CN, Elt, Gouda, The Netherlands) following an adapted version of AOAC method 990.03.(36) Terroir whole meal had a protein content of 11.4% on dry matter (dm) base. The damaged starch content of Terroir whole meal (7.89 ± 0.23% dm) was determined using a colorimetric assay (Megazyme) based on AACCI method 76-31.(37) The falling number of Terroir whole meal (297 ± 2 s) was determined according to AACCI method 56-81.03.(37) Optimal baking absorption and mixing time were determined using Farinograph (Brabender, Duisburg, Germany) and Mixograph (National Manufacturing, Lincoln, NE) analyses according to AACCI Methods 54-21.02 and 54-40.02, respectively.(37) All measurements were carried out in triplicate. Preparation and Growth of Yeast CellsYeast precultures, made by suspending a yeast colony in 5 mL of YPD (1.0% w/v yeast extract, 2.0% w/v balanced peptone, and 2.0% w/v glucose) were shaken (250 rpm) overnight at 30 °C. After 16 h, 3 mL of the preculture was used to inoculate 300 mL of YPD in a baffled Erlenmeyer flask. This second culture was shaken (250 rpm) overnight at 30 °C. The next morning, the optical density (OD) at 595 nm was measured with a microplate reader (Bio-Rad Laboratories, Nazareth, Belgium). For dough preparation, the yeast cells were harvested at an OD of 1.1–1.2 (S. cerevisiae) and 1.2–1.3 (K. marxianus) by centrifugation (3 min, 870g) using a benchtop centrifuge (model EBA 21, Hettich Lab Technology, Massachusetts). Preliminary experiments showed that harvesting the cells at these OD values resulted in maximal fermentation rates in dough. Cells were washed with sterile dH2O before inoculation in dough. Experiments were always performed with three biological replicates.The growth profiles of the S. cerevisiae bakery strain and the K. marxianus strains were determined with the Bioscreen C (Thermo Fisher Scientific, Aalst, Belgium) during 96 h of incubation at 30 °C with continuous shaking. The OD was measured every 15 min. Dough and Bread MakingDough was prepared in triplicate using the straight dough method described by Shogren Finney,(38) using the following formula: 10.0 g of whole meal (on a 14% moisture basis), 1.5% (w/w) sodium chloride, and 5.3% (w/w) freshly harvested yeast, unless specified otherwise. The moisture content of the freshly harvested yeast pellets was approximately 80–85% (compared with 65–70% for commercial fresh block yeast). The ingredients were mixed in a 10 g pin bowl mixer (National Manufacturing) for 4 min 30 s. Fermentation and proofing were performed in a fermentation cabinet (National Manufacturing) at 30 °C and 90% relative humidity for 90 and 36 min, respectively. Fermenting doughs were punched at 52, 77, and 90 min of fermentation. Dough samples were taken after mixing (4.5 min), after the first punch (56.5 min), and after proofing (130.5 min). The dough samples were frozen in liquid nitrogen, lyophilized, and ground with a laboratory mill to a powder prior to saccharide analysis. After proofing, doughs were baked for 13 min at 232 °C in a rotary oven (National Manufacturing). Breads were subsequently cooled for 2 h, and their volume was determined with a Volscan profiler (Stable Micro Systems, Godalming, Surrey, U.K.). After the volume measurement, breads were frozen in liquid nitrogen, lyophilized, and ground with a laboratory mill to a powder prior to saccharide analysis. Gas Production MeasurementThe volume of gas produced in dough as a function of fermentation time was measured using a Risograph instrument (National Manufacturing). Doughs were prepared as described earlier and were left to ferment for 300 min at 30 °C in the Risograph chambers. Gas production was measured every minute. Quantification of Mono-, Di-, and TrisaccharidesMono-, di-, and trisaccharides were extracted with hot water and subsequently quantified by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) as previously described by Struyf et al.(39) Saccharide concentrations were expressed as weight percentages on whole meal dry matter base (% dm). The saccharides present in Terroir whole meal were previously quantified and described.(39) Glucose, fructose, and maltose concentrations in Terroir whole meal were ≤0.1% dm for every saccharide. Sucrose and raffinose concentrations in Terroir whole meal were 0.94 ± 0.04% dm and 0.29 ± 0.04% dm, respectively. Quantification of FructanQuantification of fructan in the lyophilized dough and bread powders was performed with HPAEC-PAD after mild acid hydrolysis, as described by Verspreet et al.(40) Saccharide concentrations were expressed as weight percentages on whole meal dry matter base (% dm). The fructan content in Terroir whole meal was 2.52 ± 0.11% dm. Incubation of Different Substrates with Fructan-Degrading EnzymesThree different substrates [fructo-oligosaccharides (FOS), inulin, and wheat grain fructans] were incubated with invertase (I4504) and inulinase (E-FRMXLQ) to assess the specificity of these enzymes toward substrates with a different DP. FOS (Orafti P95, Beneo) had a DP range of 2 to 8. Inulin HP (Orafti HP, Beneo) had an average DP ≥ 23. Enzymes and substrates were dissolved in sodium acetate buffer (50 mM, pH 5). Wheat grain fructans were extracted from whole meal (variety Atomic) and had a mean DP of 5.7. An aliquot of 150 μL of FOS or inulin solution (0.5 mg/mL) was incubated with 100 U of enzyme solution [invertase (70 μL) or inulinase (50 μL)] for 2 h at 50 °C. After incubation, the samples were boiled for 10 min to inactivate the enzymes. Wheat grain fructans were extracted from whole meal by addition of 15 mL boiling water and subsequently 1 h of shaking in a water bath at 80 °C. After extraction, samples were centrifuged and an aliquot of 150 μL of the supernatant was incubated with 100 U of enzyme solution [invertase (70 μL) or inulinase (50 μL)] for 2 h at 50 °C. After incubation, the samples were boiled for 10 min to inactivate the enzymes. Fructan levels were determined as described above and experiments were always performed in triplicate. Statistical AnalysisDough or bread samples were prepared in triplicate and saccharide concentrations were quantified once in each dough or bread sample, unless specified otherwise. The data were analyzed using statistical software JMP Pro 12. Significant differences were determined by one-way analysis of variance using JMP Pro software 12 (SAS Institute, Cary, NC), with comparison of mean values using the Tukey test (α = 0.05).Results and DiscussionARTICLE SECTIONSJump To Analysis of FODMAP Levels in Dough and Bread Samples Fermented with Different Yeast CulturesFructan degradation was evaluated during the bread making procedure of Shogren and Finney.(38) The different yeast cultures that were used as leavening agents, represented in Table 1, include S. cerevisiae and K. marxianus monocultures but also cocultures of both species. The use of suspended cocultures of K. marxianus and S. cerevisiae strains has been described earlier in the scientific literature, for example, in the context of ethanol fermentation.(41)Table 1. Composition of the Different Yeast Cultures That Were Used in This Studyyeast cultureyeast strain codecompositionyeast dosage (g yeast pellet/100 g flour) (%)yeast dosage (g yeast dry matter/100 g flour) (%)monoculture Sc1Y243Saccharomyces cerevisiae Sc15.301.06     monoculture Km1NCYC587Kluyveromyces marxianus Km15.301.06     coculture (single dosage)Y243Saccharomyces cerevisiae Sc12.650.53NCYC587Kluyveromyces marxianus Km12.650.53     coculture (double dosage)Y243Saccharomyces cerevisiae Sc15.301.06NCYC587Kluyveromyces marxianus Km15.301.06Figure 1A shows fructan levels in dough and bread samples measured after mixing (4.5 min), after the first punch (56.5 min), after proofing (130.5 min), and after baking (143.5 min). S. cerevisiae bakery strain Sc1 degraded the fructan present in whole meal slower and to a lower extent than K. marxianus strain Km1 and the cocultures.Figure 1Figure 1. Fructan (A), fructose (B), and glucose (C) concentrations in dough and bread samples fermented with the Saccharomyces cerevisiae bakery strain Sc1 (black rhombus), Kluyveromyces marxianus strain Km1 (gray cross), a single dosage coculture (blue circle), or a double dosage coculture (green circle). The single dosage coculture contains 1.06% yeast dry matter (on whole meal basis), and the double dosage contains 2.12% yeast dry matter (on whole meal basis). Fructan/fructose/glucose concentrations are expressed as weight percentages on whole meal dry matter base (w/w % dm). The first time point (t = 0) shows fructan/fructose/glucose concentrations in Terroir whole meal. The last time point represents fructan/fructose/glucose concentrations in bread after baking. Vertical dashed lines separate the four consecutive steps of bread making: mixing, fermentation, proofing, and baking. Error bars are standard deviations on measurements of biological triplicates.High Resolution ImageDownload MS PowerPoint SlideAfter mixing, only minor differences were detected in fructan levels between doughs fermented with the different yeast cultures. After the first punch, however, fructan levels present in the different dough samples were ranked as follows: Sc1 (1.6% dm) single dosage coculture (0.8% dm) Km1 (0.7% dm) double dosage coculture (0.2% dm). Dough samples prepared with the double dosage coculture contained a higher amount of yeast, which means that more fructan degrading enzymes (invertase and inulinase) were produced, explaining the fast degradation of fructan in these dough samples.After proofing, the fructan level in dough fermented with Sc1 was still above 1% dm (1.2% dm). In dough fermented with the Km1 monoculture, the single dosage coculture and the double dosage coculture, fructan levels were, respectively, 0.2% dm, 0.2% dm, and 0.1% dm. As described previously by Verspreet et al.,(25) fructan levels were not significantly reduced during the baking phase of bread making. This means that breads prepared with Sc1 contained 1% dm fructan, while fructan levels in breads prepared with Km1, the single dosage coculture and the double dosage coculture were 0.2% dm, 0.2% dm, and 0.1% dm, respectively. It has been described that foods containing 0.2 g of fructans in an average serving quantity of the food are considered at-risk for inducing symptoms in IBS subjects.(1, 3) On the basis of the proposed threshold value (0.2 g per serving, one serving is 50 g of bread), fructan levels in breads prepared with Km1 and the cocultures were low enough to minimize symptom induction in FODMAP sensitive people.More than 90% of the fructans initially present in whole meal were degraded by Km1 and the cocultures, while only 56% was degraded when a monoculture of Sc1 was used. Inulinase thus seems much more effective in degrading wheat grain fructans during bread making than invertase, which might be explained by the different substrate specificity of both enzymes.(32) This will be discussed further in the last paragraph.Next to fructan, also fructose levels in doughs and breads prepared with the different cultures were analyzed, since fructose is also a FODMAP for people that suffer from fructose malabsorption.(1, 3) Fructose levels in dough and bread samples prepared with the different cultures, measured at different time points during the bread making process, are represented in Figure 1B. Due the fast degradation of fructan, fructose levels increased during mixing and the first hour of fermentation.(39) Indeed, relatively high fructose levels were present in all dough samples after the first punching step. Fructose concentrations were the highest in dough fermented with the Km1 monoculture, which might indicate that this culture fermented to a lower extent than the other cultures. Indeed, it might be possible that Km1 consumed the hydrolysis products of fructan more slowly than the other cultures. Fructose concentrations were the lowest in doughs fermented with the Sc1 monoculture and the double dosage coculture. The latter might be explained by the high fermentation rate of this culture and hence the fast consumption of sugars, as a relatively high dosage of yeast was present in this coculture. The low fructose concentration in dough fermented with the Sc1, on the other hand, might be related to the lower fructan degrading capacity of this strain. In all cases, except for breads prepared with the Km1 monoculture, fructose levels were ≤0.2% dm. Foods and beverages containing 0.5 g of fructose in excess of glucose per 100 g are considered at-risk for inducing symptoms for people with fructose malabsorption.(1, 3) This implies that breads prepared with the Km1 monoculture might still induce symptoms in people with fructose malabsorption. Fructose levels of breads prepared with the cocultures were below 0.5 g/100 g.Figure 1C represents glucose levels in dough and bread samples prepared with the different cultures at different time points during the bread making process. As mentioned previously, glucose is not a FODMAP, but its presence in food products can enhance the absorption of fructose. Glucose levels in doughs fermented with Km1 and the cocultures were always lower than fructose levels (Figure 1B,C), indicating that fructose was present in excess. This observations might be explained by the fact that (i) less glucose is released during fermentation compared with fructose as fructan mainly consists of fructose units and/or (ii) glucose is the preferred sugar source of yeast over fructose.(42) After baking, however, both glucose and fructose levels in the breads were very low (≤0.3% dm) except for breads prepared with the Km1 monoculture. Breads prepared with Km1 contained fructose levels (±1% dm) that were clearly higher than glucose levels (±0.3% dm), which means that fructose was present in excess and that IBS symptoms might be induced after consumption of these breads.These results indicate that doughs and breads prepared with both cocultures contained FODMAP (fructose and fructan) levels that were under the cutoff value that is considered at-risk for inducing symptoms in people sensitive to FODMAPs. Since the double dosage coculture contains a relatively high amount of yeast cells, which might negatively affect dough rheology and bread taste, the single dosage coculture is probably more suitable for bread dough fermentations. Comparison of CO2 Production Rate of Different Yeast Cultures during Dough FermentationIn order to prepare qualitative breads with the different yeast cultures, their CO2 production rate in dough should be sufficiently high. Therefore, the CO2 production rate (mL of CO2/min) of the S. cerevisiae bakery strain Sc1, K. marxianus strain Km1, and cocultures of both strains was analyzed during Terroir whole meal dough fermentation (Figure 2).Figure 2Figure 2. CO2 production rate (mL of CO2/min) of the Saccharomyces cerevisiae bakery strain Sc1 (black, broken line), Kluyveromyces marxianus strain Km1 (gray, broken line), a single dosage coculture (blue, full line) and a double dosage coculture (green, full line) during Terroir whole meal dough fermentation (30 °C). The single dosage coculture contains 1.06% yeast dry matter (on whole meal basis), the double dosage contains 2.12% yeast dry matter (on whole meal basis). Vertical bars represent standard deviations on measurements of biological triplicates.High Resolution ImageDownload MS PowerPoint SlideThe CO2 production rate of Sc1 reached 1.0 mL/min after 30 min of fermentation. After approximately 70 min of fermentation, a slight drop in CO2 production rate was observed, caused by the adaptation of the yeast cells to the consumption of maltose.(39) Indeed, during the first hour of fermentation, yeast cells mainly consume glucose and fructose, which are the hydrolysis products of fructan and sucrose. When these are depleted, yeast cells shift to the consumption of maltose. After the drop, the CO2 production rate returned back to its maximal rate and only dropped to lower levels after approximately 180 min of fermentation due to depletion of maltose.The CO2 production rate of Km1 in Terroir whole meal dough was lower than that of Sc1. After approximately 30 min of fermentation, a maximal CO2 production rate of 0.7–0.8 mL/min was reached. This lower CO2 production rate is correlated with the lower rate of fructose and glucose consumption by Km1 compared with Sc1, as shown in Figure 1B,C. The CO2 production rate in dough fermented with Km1 already dropped to levels 0.5 mL/min after 120 min of fermentation. This early drop in CO2 production is related to the fact that K. marxianus strains are unable to ferment maltose.(43, 44) The consumption of maltose is determinative for the total length of productive fermentation period, and a lack of maltose consumption therefore shortens the total productive fermentation time.(39, 45)As the CO2 production rate of Km1 was relatively low and dropped quickly, cocultures containing both Sc1 and Km1 seem necessary for the production of breads with a sufficiently high loaf volume. The CO2 production rate (mL of CO2/min) of the cocultures in Terroir whole meal dough is represented in Figure 2. The CO2 production rate of the single dosage coculture in Terroir whole meal dough was similar to the CO2 production rate of the Sc1 monoculture during the first 2 h of fermentation. This indicates that all cells present in the culture were consuming glucose and fructose, derived from sucrose and fructan hydrolysis. After 2 h of fermentation, the CO2 production rate of the single dosage coculture dropped slightly to 0.7–0.8 mL/min, while the CO2 production rate of the Sc1 monoculture remained high (1.1 mL/min). This drop is probably related to the fact that fructose and glucose were nearly depleted after 2 h of fermentation (Figure 1B,C) and the cells need to shift to maltose consumption. As K. marxianus strains cannot consume maltose,(30) only the S. cerevisiae part of coculture was able to produce CO2 after depletion of glucose and fructose. Despite the small drop in CO2 production after 2 h of fermentation, the single dosage coculture seems more suitable for bread making than the K. marxianus monoculture, as the productive fermentation time of the first was longer and because it reached higher CO2 production rates.The CO2 production rate of the double dosage coculture was very high (≈1.7 mL/min) during the first hour of fermentation, indicating that all yeast cells (both Sc1 and Km1) in the culture were quickly consuming the glucose and fructose derived from fructan and sucrose hydrolysis. As the double dosage coculture contains more (fermenting) yeast cells, it is assumed that fructose and glucose, the primary fermentation substrates, will be depleted earlier in doughs fermented with this coculture, which is confirmed by the data represented in Figure 1B,C. The depletion of glucose and fructose was also reflected in a drop in CO2 production after 60 min of fermentation. Around approximately 75 min of fermentation, the CO2 production rate of the double dosage coculture reached similar rates as the Sc1 monoculture (≈1 mL/min). This might indicate that the S. cerevisiae part of the culture was consuming maltose and therefore produced CO2, while the K. marxianus part of the culture was not fermenting anymore. The CO2 production rate of the double dosage coculture remained around 1 mL/min until approximately 150 min of fermentation, after which it dropped, probably due to sugar depletion.Summarizing, it can be concluded that Km1 produced relatively low amounts of CO2 during fermentation, which makes it necessary to prepare cocultures of both Km1 and Sc1 to ensure sufficient production of CO2 during the fermentation process. Despite the fact that the use of cocultures often results in domination of one of the two strains, it seems that the S. cerevisiae and the K. marxianus cells present in the cocultures were both producing CO2 at relatively high rates when fructose and glucose were still present in the dough. On the basis of the CO2 production profiles, it can be assumed that Km1 stopped contributing to the production of CO2 when fructose and glucose were depleted. Finally, it can be concluded that the single dosage coculture produced similar levels of CO2 as a monoculture of 100% Sc1 during the first 2 h of fermentation and therefore seems suitable for bread making. Volume of Breads Prepared with Different Yeast CulturesThe volume of breads prepared with Km1 and the cocultures were compared with the volume of bread prepared with the commercially used S. cerevisiae strain Sc1 (Figure 3). As expected based on the CO2 production profiles, the volume of breads prepared with Sc1 and the cocultures was not significantly different. Indeed, the production of CO2 by these cultures during proofing (90–126 min) was comparable and sufficient for optimal loaf volume. Breads prepared with the Km1 monoculture, however, had a significantly lower volume than breads prepared with Sc1, due to the low production of CO2 by Km1 during proofing. The lack of maltose consumption by Km1 results in a lower production of CO2 and a shorter productive fermentation time, leading to a lower bread volume. This problem might be solved by supplementation of dough with non-FODMAP sugars that can be fermented by K. marxianus like, for example, glucose. Another possible solution is the addition of enzymes that release glucose instead of maltose from damaged starch, like glucoamylase.(46, 47)Figure 3Figure 3. Specific bread volumes (relative to a control Terroir whole meal bread prepared with Saccharomyces cerevisiae bakery strain Sc1) of Terroir whole meal breads prepared with Kluyveromyces marxianus strain Km1, a single dosage coculture and a double dosage coculture. The single dosage coculture contains 1.06% yeast dry matter (on whole meal basis), the double dosage contains 2.12% yeast dry matter (on whole meal basis). Vertical bars represent standard deviations on measurements of biological triplicates. Means with different letters are significantly different (P 0.05).High Resolution ImageDownload MS PowerPoint Slide Fructan Degrading Capacity of Different Kluyveromyces marxianus StrainsK. marxianus strain Km1 degraded the wheat grain fructans present in Terroir whole meal almost completely ( 90%) during fermentation. To see if this also is the case for other strains, two other K. marxianus strains were tested. First, the CO2 production rate of the two strains (Km2 and Km3) was tested in Terroir whole meal dough (Figure 4A). The strain codes of Km2 and Km3 were MUCL29917 and MUCL53775, respectively. Since the CO2 production rate of both strains was very low (≤0.3 mL/min), cocultures of 5.3% K. marxianus (Km2 or Km3) and 5.3% S. cerevisiae Sc1 were used for dough and bread making trials. As with the previously used cocultures, the moisture content of the yeast pellets was approximately 80%, indicating that the amount of yeast dry matter added to dough was 2.1% on whole meal basis. The CO2 production rate of the cocultures was comparable or slightly higher than that of Sc1, indicating that the production of CO2 in the coculture was mainly attributed to the presence of the S. cerevisiae cells. As observed with Km1, cocultures of Sc1 with Km2 or Km3 degraded all the fructans present in Terroir whole meal dough after 2 h of fermentation (Figure 4B). This indicates that the combination of invertase and inulinase synthesized by these cocultures was sufficient to degrade the wheat grain fructans present in Terroir whole meal. As expected based on the CO2 production profiles, bread volumes of breads prepared with cocultures of Sc1 with Km2 or Km3 were not significantly different from the volume of breads prepared with S. cerevisiae Sc1 alone (Figure 4C). Fructose and fructan levels present in breads prepared with the cocultures were ≤0.1% dm.Figure 4Figure 4. (A) CO2 production rate (mL CO2/min) of the Saccharomyces cerevisiae bakery strain Sc1, Kluyveromyces marxianus strains Km2 and Km3 (1.06% yeast dry matter on whole meal basis) and cocultures of Sc1 + Km2 (2 × 1.06% yeast dry matter) and Sc1 + Km3 (2 × 1.06% yeast dry matter) during Terroir whole meal dough fermentation (30 °C). (B) Fructan concentrations in dough samples fermented with Saccharomyces cerevisiae bakery strain Sc1 (black rhombus), coculture Sc1 + Km2 (green circle), and coculture Sc1 + Km3 (blue circle). Fructan concentrations were measured after 60, 120, and 180 min of fermentation and are expressed as weight percentages on whole meal dry matter base (w/w % dm). The first time point (t = 0) shows fructan concentrations in Terroir whole meal. The vertical dashed line indicates the time point after mixing. (C) Specific bread volumes (relative to a control Terroir whole meal bread prepared with Saccharomyces cerevisiae bakery strain Sc1) of Terroir whole meal breads prepared with coculture Sc1 + Km2 and coculture Sc1 + Km3. Vertical bars represent standard deviations on measurements of biological triplicates. Means with different letters are significantly different (P 0.05).High Resolution ImageDownload MS PowerPoint SlideThe results indicate that cocultures of S. cerevisiae and two other K. marxianus strains were able to fully degrade wheat grain fructans during bread making. The K. marxianus strains showed, however, only very low CO2 production rates in dough when they were used as monoculture. Therefore, addition of S. cerevisiae cells was required for sufficient CO2 production and optimal loaf volumes. This means that the K. marxianus part of the cocultures in this case mainly contributed to fructan degradation and not to dough leavening. Addition of (high dosages of) enzymes (inulinase) might give the same results. Differences between Kluyveromyces marxianus inulinase and Saccharomyces cerevisiae invertaseK. marxianus inulinase degraded the fructans present in whole meal faster and to a greater extent than S. cerevisiae invertase, which might be explained by the different substrate specificity of both enzymes.(32) Sainz-Polo et al.(48) described that the structure of invertase plays a determinant role in its substrate specificity. The enzyme has an octameric structure, best described as a tetramer of dimers. The dimeric structure sets steric constraints that limit the access to the active site of oligosaccharides of more than four units.(48) Since the mean DP of wheat grain fructans is 4 to 5,(34) and the maximal DP was reported to be 19,(49) it is possible that a part of the fructans present in wheat do not fit properly in the active site of invertase. To verify this hypothesis, different substrates (inulin, mean DP ≥ 23; FOS, DP 2–8; and wheat grain fructans, mean DP 5.7) were incubated for 2 h with an overdose of pure invertase at 50 °C and pH 5, the optimal conditions for invertase (Table 2). As a control, the different substrates were also incubated with a fructanase mixture, containing endo- and exoinulinase, that is able to hydrolyze higher DP fructans such as inulin completely.Table 2. Degradation of Different Substrates (Fructo-Oligosaccharides (FOS), Inulin, Wheat Grain Fructans) with Invertase and Inulinaseasubstratebefore incubationafter incubation with invertasedegradation by invertase (%)after incubation with inulinasedegradation by inulinase (%)FOS (DP 2–8) (mg/mL)0.54 ± 0.010.00 ± 0.001000.00 ± 0.00100inulin (DP ≥ 23) (mg/mL)0.52 ± 0.010.30 ± 0.02420.00 ± 0.01100wheat grain fructans (mean DP 5.7) (mg/mL)0.51 ± 0.040.04 ± 0.02920.02 ± 0.0396aFOS, inulin, and wheat grain fructan levels were measured before and after incubation with invertase and inulinase (2 h, pH 5, 50 °C), and the total degradation of substrate (%) was calculated. Experiments were performed in triplicate and standard deviations are shown in the table.Quite surprisingly, the results indicated that invertase was able to fully degrade FOS with a DP of 2 to 8. HPAEC-PAD profiles of the FOS solution before and after incubation revealed that also the FOS with a DP 4 were completely degraded by invertase (Figure S1 in the Supporting Information). When wheat grain fructans from whole meal were incubated with pure invertase, more than 90% of the fructans were degraded, which is a lot more than what was observed during dough fermentation. The part that was not degraded (8%) might have a DP that is too high for hydrolysis by invertase. As expected, invertase degraded inulin only partially (42% degradation), which can be explained by its lower specificity toward higher DP fructans. Inulinase degraded inulin and FOS completely, and also 96% of the wheat grain fructans were degraded by inulinase (Table 2). These results confirm that inulinase has a higher specificity toward fructans with a high DP like high DP inulin, as reported.(32, 50) Yet, also invertase can degrade oligosaccharides with a DP 4. This was also observed by Nilsson et al.,(24) who analyzed the degradation of fructans with different DPs by yeast invertase during mixing and fermentation. About 50% of the trisaccharides, 40% of the tetrasaccharides, 20% of the pentasaccharides, and approximately 10% of the fructans with higher DP were degraded during mixing (10 min). Most of the remaining tri- and tetrasaccharides and 50% of the pentasaccharides were degraded during the first hour of fermentation, while 30% of the fructans with a higher DP were degraded during that time period.(24)Additionally, the results also showed that pure invertase degraded more than 90% of extracted wheat grain fructans in a buffered solution, revealing that invertase is also able to degrade branched fructan structures, as wheat grains contain branched graminan- and neo-type fructans.(51) These observations might indicate that also other factors than only substrate specificity limit the degradation of wheat grain fructans by S. cerevisiae during bread dough fermentation.Another reason for the lower activity of S. cerevisiae invertase toward wheat grain fructans during dough fermentation might be that invertase is mainly retained in the cell wall, while inulinase has both a cell wall associated and a secreted form.(33) It might be possible that fructans with a high DP cannot penetrate the cell wall and are therefore not accessible for invertase.(33) When an overdose of commercial S. cerevisiae block yeast (16% on whole meal basis) was added, however, 93% of the fructans present in Terroir whole meal were degraded during dough fermentation (2 h), indicating that at least 93% of the wheat grain fructans were able to penetrate the yeast cell wall. Moreover, this also suggests that addition of very high dosages of yeast (≥3 × 5.3%) results in almost complete fructan degradation. These high dosages would, however, result in excessive CO2 production during proofing and collapse of the dough structure and might lead to off-flavors.These observations suggest that the incomplete degradation of wheat grain fructans by S. cerevisiae invertase during dough fermentation is probably resulting from a combination of different factors, including (i) a lower specificity of invertase toward oligosaccharides with a high DP and (ii) a lower specific activity of invertase or (iii) a lower amount of enzymes synthesized by S. cerevisiae compared with K. marxianus. Further research is necessary to make a distinction between these factors. Future PerspectivesIn this study, a yeast-based strategy was developed to efficiently reduce FODMAP levels in dough and bread. It was shown that K. marxianus is more effective in degrading wheat grain fructans than S. cerevisiae. The K. marxianus yeast culture produced, however, only low amounts of CO2 in lean dough because it lacks the ability to consume maltose. Therefore, cocultures of both S. cerevisiae and K. marxianus were prepared to ensure sufficient production of CO2 during fermentation and hence optimal loaf volume. Loaf volume is, however, not the only determining factor for bread quality and therefore further research is necessary to reveal if other components produced by K. marxianus such as organic acids, glutathione, or aroma compounds negatively or positively affect dough rheology and/or bread flavor.The major challenge for the production of low FODMAP breads with K. marxianus as leavening agent is to ensure sufficient production of CO2 during fermentation. Next to preparing cocultures, as described in this study, other solutions such as the addition of carbon sources to dough that are (i) not a FODMAP and (ii) can be fermented by K. marxianus might be suitable to overcome the poor CO2 production rate of K. marxianus. Examples of such carbon sources are glucose or sucrose, provided that the fructose generated by sucrose degradation is consumed by the yeast cells during the bread making process. Another possibility is to add enzymes that generate sugars that are fermentable by K. marxianus, like, for example, glucoamylase. Glucoamylase is known to cleave glucose from the nonreducing end of malto-oligosaccharides derived from starch, leading to the release of glucose during fermentation.(46) Therefore, this enzyme can be a suitable additive to increase the fermentation rate of K. marxianus strains.Supporting InformationARTICLE SECTIONSJump ToThe Supporting Information is available free of charge on the ACS Publications website at DOI: 10.1021/acs.jafc.7b02793.HPAEC-PAD profile of a fructo-oligosaccharide solution before and after incubation with 100 U invertase (2 h, 50 °C, pH 5) (PDF)jf7b02793_si_001.pdf (155.19 kb) Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses). Permission may be obtained from ACS for other uses through requests via the RightsLink permission system: http://pubs.acs.org/page/copyright/permissions.html. Author InformationARTICLE SECTIONSJump ToCorresponding AuthorNore Struyf - Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;  Laboratory for Systems Biology CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium;  http://orcid.org/0000-0002-7466-0752;  Email: [email protected]AuthorsJitka Laurent - Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, BelgiumJoran Verspreet - Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, BelgiumKevin J. Verstrepen - VIB Laboratory for Systems Biology CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, BelgiumChristophe M. Courtin - Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;  http://orcid.org/0000-0002-1203-9063FundingThis study was supported by a research grant from the KU Leuven, Leuven, Belgium [Research Fund, IDO Program (Grant IDO/12/011)].NotesThe authors declare no competing financial interest.AcknowledgmentARTICLE SECTIONSJump ToWe thank Professor Bernard Bodson and Walter Rodrigo Meza (Gembloux Agro-Bio Tech, Universit de Liege, Gembloux, Belgium) for providing the wheat samples. Dr. Jan Steensels is acknowledged for his help with providing the yeast strains. Abbreviations UsedFODMAPsfermentable oligo-, di-, and monosaccharides and polyolsS. cerevisiaeSaccharomyces cerevisiaeK. marxianusKluyveromyces marxianusdmwhole meal dry matterODoptical densityDPdegree of polymerizationHPAEC-PADhigh-performance anion-exchange chromatography with pulsed amperometric detectionFOSfructo-oligosaccharidesReferencesARTICLE SECTIONSJump To This article references 51 other publications. 1Gibson, P. R.; Shepherd, S. J. Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach J. Gastroenterol. Hepatol. 2010, 25, 252– 258DOI: 10.1111/j.1440-1746.2009.06149.x [Crossref], [PubMed], [CAS], Google Scholar1Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approachGibson Peter R; Shepherd Susan JJournal of gastroenterology and hepatology (2010), (2), 252-8 ISSN:. BACKGROUND AND AIM: Functional gastrointestinal symptoms are common and their management is often a difficult clinical problem. The link between food intake and symptom induction is recognized. This review aims to describe the evidence base for restricting rapidly fermentable, short-chain carbohydrates (FODMAPs) in controlling such symptoms. METHODS: The nature of FODMAPs, their mode of action in symptom induction, results of clinical trials and the implementation of the diet are described. RESULTS: FODMAPs are widespread in the diet and comprise a monosaccharide (fructose), a disaccharide (lactose), oligosaccharides (fructans and galactans), and polyols. Their ingestion increases delivery of readily fermentable substrate and water to the distal small intestine and proximal colon, which are likely to induce luminal distension and induction of functional gut symptoms. The restriction of their intake globally (as opposed to individually) reduces functional gut symptoms, an effect that is durable and can be reversed by their reintroduction into the diet (as shown by a randomized placebo-controlled trial). The diet has a high compliance rate. However it requires expert delivery by a dietitian trained in the diet. Breath hydrogen tests are useful to identify individuals who can completely absorb a load of fructose and lactose so that dietary restriction can be less stringent. CONCLUSIONS: The low FODMAP diet provides an effective approach to the management of patients with functional gut symptoms. The evidence base is now sufficiently strong to recommend its widespread application. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BC3c%252FptFOmuw%253D%253D md5=a472f1940ad3c7eb331764479febf2542Gibson, P. R.; Newnham, E.; Barrett, J. S.; Shepherd, S. J.; Muir, J. G. Review article: fructose malabsorption and the bigger picture Aliment. Pharmacol. Ther. 2007, 25, 349– 363DOI: 10.1111/j.1365-2036.2006.03186.x [Crossref], [PubMed], [CAS], Google Scholar2Review article: fructose malabsorption and the bigger pictureGibson, P. R.; Newnham, E.; Barrett, J. S.; Shepherd, S. J.; Muir, J. G.Alimentary Pharmacology and Therapeutics (2007), (4), 349-363CODEN: APTHEN; ISSN:0269-2813. (Blackwell Publishing Ltd.) A review. Fructose is found widely in the diet as a free hexose, as the disaccharide, sucrose and in a polymd. form (fructans). Free fructose has limited absorption in the small intestine, with up to one half of the population unable to completely absorb a load of 25 g. Av. daily intake of fructose varies from 11 to 54 g around the world. Fructans are not hydrolyzed or absorbed in the small intestine. The physiol. consequences of their malabsorption include increasing osmotic load, providing substrate for rapid bacterial fermn., changing gastrointestinal motility, promoting mucosal biofilm and altering the profile of bacteria. These effects are additive with other short-chain poorly absorbed carbohydrates such as sorbitol. The clin. significance of these events depends upon the response of the bowel to such changes; they have a higher chance of inducing symptoms in patients with functional gut disorders than asymptomatic subjects. Restricting dietary intake of free fructose and/or fructans may have durable symptomatic benefits in a high proportion of patients with functional gut disorders, but high quality evidence is lacking. It is proposed that confusion over the clin. relevance of fructose malabsorption may be reduced by regarding it not as an abnormality but as a physiol. process offering an opportunity to improve functional gastrointestinal symptoms by dietary change. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD2sXjs1Glurs%253D md5=eb5bfc3804e29c0c2d77d34529e118b83Shepherd, S. J.; Gibson, P. R. Fructose malabsorption and symptoms of irritable bowel syndrome: guidelines for effective dietary management J. Am. Diet. Assoc. 2006, 106, 1631– 1639DOI: 10.1016/j.jada.2006.07.010 [Crossref], [PubMed], [CAS], Google Scholar3Fructose malabsorption and symptoms of irritable bowel syndrome: guidelines for effective dietary managementShepherd Susan J; Gibson Peter RJournal of the American Dietetic Association (2006), (10), 1631-9 ISSN:0002-8223. Dietary fructose induces abdominal symptoms in patients with fructose malabsorption, but there are no published guidelines on its dietary management. The objective was to retrospectively evaluate a potentially successful diet therapy in patients with irritable bowel syndrome and fructose malabsorption. Tables detailing the content of fructose and fructans in foods were constructed. A dietary strategy comprising avoidance of foods containing substantial free fructose and short-chain fructans, limitation of the total dietary fructose load, encouragement of foods in which glucose was balanced with fructose, and co-ingestion of free glucose to balance excess free fructose was devised. Sixty-two consecutively referred patients with irritable bowel syndrome and fructose malabsorption on breath hydrogen testing underwent dietary instruction. Dietary adherence and effect on abdominal symptoms were evaluated via telephone interview 2 to 40 months (median 14 months) later. Response to the diet was defined as improvement of all symptoms by at least 5 points on a -10- to 10-point scale. Forty-eight patients (77%) adhered to the diet always or frequently. Forty-six (74%) of all patients responded positively in all abdominal symptoms. Positive response overall was significantly better in those adherent than nonadherent (85% vs 36%; P 0.01), as was improvement in individual symptoms (P 0.01 for all symptoms). This comprehensive fructose malabsorption dietary therapy achieves a high level of sustained adherence and good symptomatic response. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD28rntFaruw%253D%253D md5=816ae7ebceded39bf404b976c8e7a8504Gouyon, F.; Caillaud, L.; Carriere, V.; Klein, C.; Dalet, V.; Citadelle, D.; Kellett, G.; Thorens, B.; Leturque, A.; Brot-Laroche, E. Simple-sugar meals target GLUT2 at enterocyte apical membranes to improve sugar absorption: a study in GLUT2-null mice J. Physiol. 2003, 552, 823– 832DOI: 10.1113/jphysiol.2003.049247 [Crossref], [PubMed], [CAS], Google Scholar4Simple-sugar meals target GLUT2 at enterocyte apical membranes to improve sugar absorption: A study in GLUT2-null miceGouyon, F.; Caillaud, L.; Carriere, V.; Klein, C.; Dalet, V.; Citadelle, D.; Kellett, G. L.; Thorens, B.; Leturque, A.; Brot-laroche, E.Journal of Physiology (Cambridge, United Kingdom) (2003), (3), 823-832CODEN: JPHYA7; ISSN:0022-3751. (Cambridge University Press) The physiol. significance of the presence of GLUT2 at the food-facing pole of intestinal cells was examd. using fructose absorption in GLUT2-null and control mice fed different sugar diets. Confocal microscopic localization, protein and mRNA abundance, and tissue and membrane vesicle uptakes of fructose were assayed. GLUT2 was located in the basolateral membrane in mice fed meals devoid of simple sugars or contg. complex carbohydrates. The ingestion of a simple sugar meal promoted massive recruitment of GLUT2 to the food-facing membrane. Fructose uptake in brush-border membrane vesicles from GLUT2-null mice was half of that in wild-type mice and was similar to the cytochalasin B-insensitive component, i.e. GLUT5-mediated uptake. A 5-day consumption of sugar-rich diets increased fructose uptake 5-fold in wild-type tissue rings, but only 2-fold in GLUT2-null tissue. GLUT5 may have contributed up to 100% of the total uptake in wild-type mice fed low-sugar diets, but this contribution decreased to 60 and 40% with glucose and fructose diets, resp.; the complement was provided by GLUT2 activity. Thus, basal sugar uptake is mediated by the resident food-facing sodium-dependent glucose-transporting protein 1 (SGLT1) and GLUT5 transporters, whose mRNA abundances double in long-term dietary adaptation. We also obsd. that a large improvement of intestinal absorption was promoted by the transient recruitment of food-facing GLUT2, induced by the ingestion of a simple-sugar meal. Thus, GLUT2 and GLUT5 could exert complementary roles in adapting the absorption capacity of the intestine to occasional or repeated loads of dietary sugars. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD2cXitlSguw%253D%253D md5=f9ba88d3c2674b174458cfaba6b61d395Davidson, M. H.; Maki, K. C. Effects of dietary inulin on serum lipids J. Nutr. 1999, 129, 1474S– 1477s[PubMed], [CAS], Google Scholar5Effects of dietary inulin on serum lipidsDavidson, Michael H.; Maki, Kevin C.Journal of Nutrition (1999), (7S), 1474S-1477SCODEN: JONUAI; ISSN:0022-3166. (American Society for Nutritional Sciences) A review with 13 refs. Inulin belongs to fructan carbohydrates. Because inulin is resistant to digestion in the upper gastrointestinal tract, it reaches the large intestine essentially intact and is fermented by intestinal bacteria. It may be classified as a sol. dietary fiber. Sol. fibers modulate blood serum lipid levels. A recent study examd. the effects of consuming 3 servings per day of inulin-contg. foods, compared with effects of similar foods without inulin, on blood serum lipid profiles among hypercholesterolemic men and women. The practicality of including 18 g inulin/day in a low-fat diet was detd. The differences in responses between inulin and control periods were significant for LDL-cholesterol (-14.4%) and total cholesterol (-8.7%). Mild gastrointestinal discomfort was more common during the inulin than the control phase, but the gastrointestinal side-effect profile of inulin was similar to that of other sol. fibers. Inulin may have blunted the hypercholesterolemic effects obsd. during the consumption of control foods. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK1MXkt1CjtLc%253D md5=6b3fc56e9424ee113faab182d37f66626Goldstein, R.; Braverman, D.; Stankiewicz, H. Carbohydrate malabsorption and the effect of dietary restriction on symptoms of irritable bowel syndrome and functional bowel complaints Isr. Med. Assoc. J. 2000, 2, 583– 587[PubMed], [CAS], Google Scholar6Carbohydrate malabsorption and the effect of dietary restriction on symptoms of irritable bowel syndrome and functional bowel complaintsGoldstein R; Braverman D; Stankiewicz HThe Israel Medical Association journal : IMAJ (2000), (8), 583-7 ISSN:1565-1088. BACKGROUND: Carbohydrate malabsorption of lactose, fructose and sorbitol has already been described in normal volunteers and in patients with functional bowel complaints including irritable bowel syndrome. Elimination of the offending sugar(s) should result in clinical improvement. OBJECTIVE: To examine the importance of carbohydrate malabsorption in outpatients previously diagnosed as having functional bowel disorders, and to estimate the degree of clinical improvement following dietary restriction of the malabsorbed sugar(s). METHODS: A cohort of 239 patients defined as functional bowel complaints was divided into a group of 94 patients who met the Rome criteria for irritable bowel syndrome and a second group of 145 patients who did not fulfill these criteria and were defined as functional complaints. Lactose (18 g), fructose (25 g) and a mixture of fructose (25 g) plus sorbitol (5 g) solutions were administered at weekly intervals. End-expiratory hydrogen and methane breath samples were collected at 30 minute intervals for 4 hours. Incomplete absorption was defined as an increment in breath hydrogen of at least 20 ppm, or its equivalent in methane of at least 5 ppm. All patients received a diet without the offending sugar(s) for one month. RESULTS: Only 7% of patients with IBS and 8% of patients with FC absorbed all three sugars normally. The frequency of isolated lactose malabsorption was 16% and 12% respectively. The association of lactose and fructose-sorbitol malabsorption occurred in 61% of both patient groups. The frequency of sugar malabsorption among patients in both groups was 78% for lactose malabsorption (IBS 82%, FC 75%), 44% for fructose malabsorption and 73% for fructose-sorbitol malabsorption (IBS 70%, FC 75%). A marked improvement occurred in 56% of IBS and 60% of FC patients following dietary restriction. The number of symptoms decreased significantly in both groups (P 0.01) and correlated with the improvement index (IBS P 0.05, FC P 0.025). CONCLUSIONS: Combined sugar malabsorption patterns are common in functional bowel disorders and may contribute to symptomatology in most patients. Dietary restriction of the offending sugar(s) should be implemented before the institution of drug therapy. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD3cvjsFCjtg%253D%253D md5=27cddfde9a52adbbdb67c5b32ac653de7Pedersen, A.; Sandström, B.; Van Amelsvoort, J. M. The effect of ingestion of inulin on blood lipids and gastrointestinal symptoms in healthy females Br. J. Nutr. 1997, 78, 215– 222DOI: 10.1079/BJN19970141 [Crossref], [PubMed], [CAS], Google Scholar7The effect of ingestion of inulin on blood lipids and gastrointestinal symptoms in healthy femalesPedersen, Anette; Sandstrom, Brittmarie; Van Amelsvoort, Johan M. M.British Journal of Nutrition (1997), (2), 215-222CODEN: BJNUAV; ISSN:0007-1145. (CAB International) The effect of 14 g inulin added daily to a low-fat spread on fasting blood lipids and gastrointestinal symptoms was investigated in 64 young healthy women in a randomized double-blind crossover study involving two periods of 4 wk each. The test spread with or without inulin replaced habitual spreads during the test periods. No significant differences between the test periods in blood plasma total cholesterol, HDL-cholesterol, LDL-cholesterol, and triacylglycerol concns. were obsd. Gastrointestinal symptoms assessed with questionnaires showed that in the inulin period there was a higher degree of discomfort from flatulence and other gastrointestinal symptoms than in the control period. There was no indication of intestinal adaptation to this level of inulin intake. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK2sXlsVSrtbk%253D md5=32f2f14e39e376167d6aa593327ecb6b8Ravich, W.; Bayless, T. M. Carbohydrate absorption and malabsorption Clin. Gastroenterol 1983, 12, 335– 356[PubMed], [CAS], Google Scholar8Carbohydrate absorption and malabsorptionRavich, William J.; Bayless, Theodore M.Clinics in Gastroenterology (1983), (2), 335-56CODEN: CGSTA9; ISSN:0300-5089. A review with 104 refs. on the physiol. and biochem. of intestinal absorption of sugars, factors influencing sugar absorption and tolerance, and various disorders of sugar absorption (e.g., starch, lactose, glucose-galactose, and fructose malabsorptions). Therapeutic and com. applications of nonabsorbable sugars are also discussed. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaL3sXltVCjtrw%253D md5=c71641a7d347a814473fab486ab915c09Truswell, A. S.; Seach, J. M.; Thorburn, A. Incomplete absorption of pure fructose in healthy subjects and the facilitating effect of glucose Am. J. Clin. Nutr. 1988, 48, 1424– 1430[PubMed], [CAS], Google Scholar9Incomplete absorption of pure fructose in healthy subjects and the facilitating effect of glucoseTruswell, A. Stewart; Seach, John M.; Thorburn, Anne W.American Journal of Clinical Nutrition (1988), (6), 1424-30CODEN: AJCNAC; ISSN:0002-9165. Small-intestinal absorption of fructose was investigated in healthy human subjects by sequential breath-H2 measurements. Of 103 subjects, 58% produced 20 μL H2/L after consuming 50 g pure fructose in water. About half of those who absorbed fructose incompletely (incomplete absorbers) had abdominal symptoms. Malabsorption of medium doses of pure fructose may therefore be common in man. When 25 g pure fructose was consumed, only 19% of 21 poor absorbers (of 50 g fructose) still produced excess breath H2. When glucose was taken with fructose, the frequency and amt. of excessive breath H2 was substantially reduced. This facilitating phenomenon is not generally known but is important because in natural foods fructose occurs in assocn. or in combination (as sucrose) with glucose. Plasma fructose responses were not lower in poor absorbers presumably because these responses depend more on how much fructose passes through the liver than on how much is absorbed. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaL1MXls1ChtQ%253D%253D md5=72de68bd82f485eef2a13d039119cd3d10Hungin, A.; Whorwell, P.; Tack, J.; Mearin, F. The prevalence, patterns and impact of irritable bowel syndrome: an international survey of 40 000 subjects Aliment. Pharmacol. Ther. 2003, 17, 643– 650DOI: 10.1046/j.1365-2036.2003.01456.x [Crossref], [PubMed], [CAS], Google Scholar10The prevalence, patterns and impact of irritable bowel syndrome: an international survey of 40,000 subjectsHungin A P S; Whorwell P J; Tack J; Mearin FAlimentary pharmacology therapeutics (2003), (5), 643-50 ISSN:0269-2813. AIM: To determine the prevalence, symptom pattern and impact of the irritable bowel syndrome, across eight European countries, using a standardized methodology. METHODS: A community survey of 41 984 individuals was performed using quota sampling and random digit telephone dialing to identify those with diagnosed irritable bowel syndrome or those meeting diagnostic criteria, followed by in-depth interviews. RESULTS: The overall prevalence was 11.5% (6.2-12%); 9.6% had current symptoms, 4.8% had been formally diagnosed and a further 2.9%, 4.2% and 6.5% met the Rome II, Rome I or Manning criteria, respectively. Bowel habit classification varied by criteria: 63% had an 'alternating' bowel habit by Rome II vs. 21% by self-report. On average, 69% reported symptoms lasting for 1 h, twice daily, for 7 days a month. Irritable bowel syndrome sufferers reported more peptic ulcer (13% vs. 6%), reflux (21% vs. 7%) and appendectomy (17% vs. 11%), but not hysterectomy, cholecystectomy or bladder procedures. Ninety per cent had consulted in primary care and 17% in hospital; 69% had used medication. Irritable bowel syndrome substantially interfered with lifestyle and caused absenteeism. CONCLUSIONS: Irritable bowel syndrome is common with major effects on lifestyle and health care. The majority of cases are undiagnosed and the prevalence varies strikingly between countries. Diagnostic criteria are associated with varying prevalences and bowel habit sub-types. This limits their utility in clinical practice and the transferability of research findings using them. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD3s7islCntg%253D%253D md5=7380acea14e0a32c6d9869224c707f3911Tuck, C. J.; Muir, J. G.; Barrett, J. S.; Gibson, P. R. Fermentable oligosaccharides, disaccharides, monosaccharides and polyols: role in irritable bowel syndrome Expert Rev. Gastroenterol. Hepatol. 2014, 8, 819– 834DOI: 10.1586/17474124.2014.917956 [Crossref], [PubMed], [CAS], Google Scholar11Fermentable oligosaccharides, disaccharides, monosaccharides and polyols: role in irritable bowel syndromeTuck, Caroline J.; Muir, Jane G.; Barrett, Jacqueline S.; Gibson, Peter R.Expert Review of Gastroenterology Hepatology (2014), (7), 819-834CODEN: ERGHBD; ISSN:1747-4124. (Informa Healthcare) A review. Irritable bowel syndrome (IBS) was previously left poorly treated despite its high prevalence and cost. Over the past decade, significant research has been conducted providing new dietary strategies for IBS management. The 'low fermentable oligosaccharides, disaccharides, monosaccharides and polyols diet' has shown symptom improvement in 68-76% of patients. Randomized, controlled trials have now proven its efficacy. The diet, low in poorly absorbed and fermentable carbohydrates, uses dietary restriction and re-challenge to det. individual tolerance to various short-chain carbohydrates. However there may be potential detrimental effects of the diet in the long term, due to potential changes to the gastrointestinal microbiota. Appropriate dietary education and management of the diet is imperative. Future research should focus on the relevance of changes to the microbiota and ways to liberalize the dietary restrictions. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2cXhtl2hsbnL md5=5bbe5f53fdb699216d6c7a103ba4905712Halmos, E. P.; Power, V. A.; Shepherd, S. J.; Gibson, P. R.; Muir, J. G. A diet low in FODMAPs reduces symptoms of irritable bowel syndrome Gastroenterology 2014, 146, 67– 75DOI: 10.1053/j.gastro.2013.09.046 [Crossref], [PubMed], [CAS], Google Scholar12A Diet Low in FODMAPs Reduces Symptoms of Irritable Bowel SyndromeHalmos, Emma P.; Power, Victoria A.; Shepherd, Susan J.; Gibson, Peter R.; Muir, Jane G.Gastroenterology (2014), (1), 67-75.e5CODEN: GASTAB; ISSN:0016-5085. (Elsevier) A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) often is used to manage functional gastrointestinal symptoms in patients with irritable bowel syndrome (IBS), yet there is limited evidence of its efficacy, compared with a normal Western diet. We investigated the effects of a diet low in FODMAPs compared with an Australian diet, in a randomized, controlled, single-blind, cross-over trial of patients with IBS. In a study of 30 patients with IBS and 8 healthy individuals (controls, matched for demographics and diet), we collected dietary data from subjects for 1 habitual week. Participants then randomly were assigned to groups that received 21 days of either a diet low in FODMAPs or a typical Australian diet, followed by a washout period of at least 21 days, before crossing over to the alternate diet. Daily symptoms were rated using a 0- to 100-mm visual analog scale. Almost all food was provided during the interventional diet periods, with a goal of less than 0.5 g intake of FODMAPs per meal for the low-FODMAP diet. All stools were collected from days 17-21 and assessed for frequency, wt., water content, and King's Stool Chart rating. Subjects with IBS had lower overall gastrointestinal symptom scores (22.8; 95% confidence interval, 16.7-28.8 mm) while on a diet low in FODMAPs, compared with the Australian diet (44.9; 95% confidence interval, 36.6-53.1 mm; P .001) and the subjects' habitual diet. Bloating, pain, and passage of wind also were reduced while IBS patients were on the low-FODMAP diet. Symptoms were minimal and unaltered by either diet among controls. Patients of all IBS subtypes had greater satisfaction with stool consistency while on the low-FODMAP diet, but diarrhea-predominant IBS was the only subtype with altered fecal frequency and King's Stool Chart scores. In a controlled, cross-over study of patients with IBS, a diet low in FODMAPs effectively reduced functional gastrointestinal symptoms. This high-quality evidence supports its use as a first-line therapy. Clin. Trial no.: ACTRN12612001185853. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXitVShsLvP md5=cbdfad882252955c63b194c59b89cfab13Marsh, A.; Eslick, E. M.; Eslick, G. D. Does a diet low in FODMAPs reduce symptoms associated with functional gastrointestinal disorders? A comprehensive systematic review and meta-analysis Eur. J. Nutr. 2016, 55, 897– 906DOI: 10.1007/s00394-015-0922-1 [Crossref], [PubMed], [CAS], Google Scholar13Does a diet low in FODMAPs reduce symptoms associated with functional gastrointestinal disorders? A comprehensive systematic review and meta-analysisMarsh, Abigail; Eslick, Enid M.; Eslick, Guy D.European Journal of Nutrition (2016), (3), 897-906CODEN: EJNUFZ; ISSN:1436-6207. (Springer) Background: Functional gastrointestinal symptoms such as abdominal pain, bloating, distension, constipation, diarrhea and flatulence have been noted in patients with irritable bowel syndrome (IBS) or inflammatory bowel disease (IBD). The diversity of symptoms has meant that finding an effective treatment has been challenging with most treatments alleviating only the primary symptom. A novel treatment option for IBS and IBD currently generating much excitement is the low fermentable, oligo-, di-, mono-saccharides and polyol (FODMAP) diet. The aim of this meta-anal. was to det. the evidence of the efficacy of such a diet in the treatment of functional gastrointestinal symptoms. Methods: Electronic databases were searched through to March 2015 to identify relevant studies. Pooled odds ratios (ORs) and 95 % confidence intervals were calcd. for the effect of a low FODMAP diet on the redn. in IBS [Symptoms Severity Score (SSS)] score and increase in IBS quality of life (QOL) score for both randomized clin. trials (RCTs) and non-randomized interventions using a random-effects model. Results: Six RCTs and 16 non-randomized interventions were included in the anal. There was a significant decrease in IBS SSS scores for those individuals on a low FODMAP diet in both the RCTs (OR 0.44, 95 % CI 0.25-0.76; I2 = 35.52, p = 0.00) and non-randomized interventions (OR 0.03, 95 % CI 0.01-0.2; I2 = 69.1, p = 0.02). In addn., there was a significant improvement in the IBS-QOL score for RCTs (OR 1.84, 95 % CI 1.12-3.03; I2 = 0.00, p = 0.39) and for non-randomized interventions (OR 3.18, 95 % CI 1.60-6.31; I2 = 0.00, p = 0.89). Further, following a low FODMAP diet was found to significantly reduce symptom severity for abdominal pain (OR 1.81, 95 % CI 1.13-2.88; I2 = 0.00, p = 0.56), bloating (OR 1.75, 95 % CI 1.07-2.87; I2 = 0.00, p = 0.45) and overall symptoms (OR 1.81, 95 % CI 1.11-2.95; I2 = 0.00, p = 0.4) in the RCTs. In the non-randomized interventions similar findings were obsd. Conclusion: The present meta-anal. supports the efficacy of a low FODMAP diet in the treatment of functional gastrointestinal symptoms. Further research should ensure studies include dietary adherence, and more studies looking at greater no. of patients and long-term adherence to a low FODMAP diet need to be conducted. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXoslChu78%253D md5=78320da0791a5a972b04550a20b91ae314Ong, D. K.; Mitchell, S. B.; Barrett, J. S.; Shepherd, S. J.; Irving, P. M.; Biesiekierski, J. R.; Smith, S.; Gibson, P. R.; Muir, J. G. Manipulation of dietary short chain carbohydrates alters the pattern of gas production and genesis of symptoms in irritable bowel syndrome J. Gastroenterol. Hepatol. 2010, 25, 1366– 1373DOI: 10.1111/j.1440-1746.2010.06370.x [Crossref], [PubMed], [CAS], Google Scholar14Manipulation of dietary short chain carbohydrates alters the pattern of gas production and genesis of symptoms in irritable bowel syndromeOng, Derrick K.; Mitchell, Shaylyn B.; Barrett, Jacqueline S.; Shepherd, Sue J.; Irving, Peter M.; Biesiekierski, Jessica R.; Smith, Stuart; Gibson, Peter R.; Muir, Jane G.Journal of Gastroenterology and Hepatology (2010), (8), 1366-1373CODEN: JGHEEO; ISSN:0815-9319. (Wiley-Blackwell) Redn. of short-chain poorly absorbed carbohydrates (FODMAPs) in the diet reduces symptoms of irritable bowel syndrome (IBS). In the present study, we aimed to compare the patterns of breath hydrogen and methane and symptoms produced in response to diets that differed only in FODMAP content. 15 Healthy subjects and 15 with IBS (Rome III criteria) undertook a single-blind, crossover intervention trial involving consuming provided diets that were either low (9 g/day) or high (50 g/day) in FODMAPs for 2 days. Food and gastrointestinal symptom diaries were kept and breath samples collected hourly over 14 h on day 2 of each diet. Higher levels of breath hydrogen were produced over the entire day with the high FODMAP diet for healthy volunteers (181 ± 77 ppm. 14 h vs 43 ± 18; mean ± SD P 0.0001) and patients with IBS (242 ± 79 vs 62 ± 23; P 0.0001), who had higher levels during each dietary period than the controls (P 0.05). Breath methane, produced by 10 subjects within each group, was reduced with the high FODMAP intake in healthy subjects (47 ± 29 vs 109 ± 77; P = 0.043), but was not different in patients with IBS (126 ± 153 vs 86 ± 72). Gastrointestinal symptoms and lethargy were significantly induced by the high FODMAP diet in patients with IBS, while only increased flatus prodn. was reported by healthy volunteers. Dietary FODMAPs induce prolonged hydrogen prodn. in the intestine that is greater in IBS, influence the amt. of methane produced, and induce gastrointestinal and systemic symptoms experienced by patients with IBS. The results offer mechanisms underlying the efficacy of the low FODMAP diet in IBS. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3cXhtFahsLnN md5=201bbe25bff04262053ae4ee0f6be15415Pedersen, N.; Vegh, Z.; Burisch, J.; Jensen, L.; Ankersen, D. V.; Felding, M.; Andersen, N. N.; Munkholm, P. Ehealth monitoring in irritable bowel syndrome patients treated with low fermentable oligo-, di-, mono-saccharides and polyols diet World J. Gastroenterol. 2014, 20, 6680– 6684[Crossref], [PubMed], [CAS], Google Scholar15Ehealth monitoring in irritable bowel syndrome patients treated with low fermentable oligo-, di-, mono-saccharides and polyols dietPedersen Natalia; Vegh Zsuzsanna; Burisch Johan; Jensen Lisbeth; Ankersen Dorit Vedel; Felding Maria; Andersen Nynne Nyboe; Munkholm PiaWorld journal of gastroenterology (2014), (21), 6680-4 ISSN:. In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), during 12 wk registering their symptoms on the web-application (www.ibs.constant-care.dk). During a control period of the first 6-wk patients were asked to register their IBS-SSS and IBS-QoL on the web-application weekly without receiving any intervention. Thereafter, low fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) diet (LFD) was introduced for the next 6 wk while continuing the registration. Though a small sample size a significant improvement in disease activity (IBS-SSS) was observed during both the control period, median: 278 (range: 122-377), P = 0.02, and subsequently during the LFD period, median: 151 (range: 29-334), P 0.01. The IBS-QoL solely changed significantly during the LFD period, median: 67 (37-120), P 0.01. The significant reduction in disease activity during the control period shows a positive effect of the web-application on IBS symptoms when presented as a "traffic light". However adding the diet reduced IBS-SSS to 150, inactive to mild symptoms. In the future results from larger scale trials are awaited. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BC2cfhtVaruw%253D%253D md5=21c2b09665340eab2d4b2d3fc463beee16Staudacher, H.; Whelan, K.; Irving, P.; Lomer, M. Comparison of symptom response following advice for a diet low in fermentable carbohydrates (FODMAPs) versus standard dietary advice in patients with irritable bowel syndrome J. Hum. Nutr. Diet. 2011, 24, 487– 495DOI: 10.1111/j.1365-277X.2011.01162.x [Crossref], [PubMed], [CAS], Google Scholar16Comparison of symptom response following advice for a diet low in fermentable carbohydrates (FODMAPs) versus standard dietary advice in patients with irritable bowel syndromeStaudacher H M; Whelan K; Irving P M; Lomer M C EJournal of human nutrition and dietetics : the official journal of the British Dietetic Association (2011), (5), 487-95 ISSN:. BACKGROUND: Emerging evidence indicates that the consumption of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) may result in symptoms in some patients with irritable bowel syndrome (IBS). The present study aimed to determine whether a low FODMAP diet is effective for symptom control in patients with IBS and to compare its effects with those of standard dietary advice based on the UK National Institute for Health and Clinical Excellence (NICE) guidelines. METHODS: Consecutive patients with IBS who attended a follow-up dietetic outpatient visit for dietary management of their symptoms were included. Questionnaires were completed for patients who received standard (n = 39) or low FODMAP dietary advice (n = 43). Data were recorded on symptom change and comparisons were made between groups. RESULTS: In total, more patients in the low FODMAP group reported satisfaction with their symptom response (76%) compared to the standard group (54%, P = 0.038). Composite symptom score data showed better overall symptom response in the low FODMAP group (86%) compared to the standard group (49%, P 0.001). Significantly more patients in the low FODMAP group compared to the standard group reported improvements in bloating (low FODMAP 82% versus standard 49%, P = 0.002), abdominal pain (low FODMAP 85% versus standard 61%, P = 0.023) and flatulence (low FODMAP 87% versus standard 50%, P = 0.001). CONCLUSIONS: A low FODMAP diet appears to be more effective than standard dietary advice for symptom control in IBS. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BC3Mfgtlyluw%253D%253D md5=b3a81b908705eeb7a2dfcf1eaebda97b17Staudacher, H. M.; Lomer, M. C.; Anderson, J. L.; Barrett, J. S.; Muir, J. G.; Irving, P. M.; Whelan, K. Fermentable carbohydrate restriction reduces luminal bifidobacteria and gastrointestinal symptoms in patients with irritable bowel syndrome J. Nutr. 2012, 142, 1510– 1518DOI: 10.3945/jn.112.159285 [Crossref], [PubMed], [CAS], Google Scholar17Fermentable carbohydrate restriction reduces luminal bifidobacteria and gastrointestinal symptoms in patients with irritable bowel syndromeStaudacher, Heidi M.; Lomer, Miranda C. E.; Anderson, Jacqueline L.; Barrett, Jacqueline S.; Muir, Jane G.; Irving, Peter M.; Whelan, KevinJournal of Nutrition (2012), (8), 1510-1518CODEN: JONUAI; ISSN:0022-3166. (American Society for Nutrition) Preliminary studies indicate that dietary restriction of fermentable short-chain carbohydrates improves symptoms in irritable bowel syndrome (IBS). Prebiotic fructo-oligosaccharides and galacto-oligosaccharides stimulate colonic bifidobacteria. However, the effect of restricting fermentable short-chain carbohydrates on the gastrointestinal (GI) microbiota has never been examd. This randomized controlled trial aimed to investigate the effects of fermentable carbohydrate restriction on luminal microbiota, SCFA, and GI symptoms in patients with IBS. Patients with IBS were randomized to the intervention diet or habitual diet for 4 wk. The incidence and severity of symptoms and stool output were recorded for 7 d at baseline and follow-up. A stool sample was collected and analyzed for bacterial groups using fluorescent in situ hybridization. Of 41 patients randomized, 6 were withdrawn. At follow-up, there was lower intake of total short-chain fermentable carbohydrates in the intervention group compared with controls (P = 0.001). The total luminal bacteria at follow-up did not differ between groups; however, there were lower concns. (P 0.001) and proportions (P 0.001) of bifidobacteria in the intervention group compared with controls when adjusted for baseline. In the intention-to-treat anal., more patients in the intervention group reported adequate control of symptoms (13/19, 68%) compared with controls (5/22, 23%; P = 0.005). This randomized controlled trial demonstrated a redn. in concn. and proportion of luminal bifidobacteria after 4 wk of fermentable carbohydrate restriction. Although the intervention was effective in managing IBS symptoms, the implications of its effect on the GI microbiota are still to be detd. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC38XhtFajsLvI md5=8ba6331418f86ca2acc284477a1f6a6118Biesiekierski, J. R.; Peters, S. L.; Newnham, E. D.; Rosella, O.; Muir, J. G.; Gibson, P. R. No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates Gastroenterology 2013, 145, 320– 328DOI: 10.1053/j.gastro.2013.04.051 [Crossref], [PubMed], [CAS], Google Scholar18No Effects of Gluten in Patients With Self-Reported Non-Celiac Gluten Sensitivity After Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain CarbohydratesBiesiekierski, Jessica R.; Peters, Simone L.; Newnham, Evan D.; Rosella, Ourania; Muir, Jane G.; Gibson, Peter R.Gastroenterology (2013), (2), 320-328.e3CODEN: GASTAB; ISSN:0016-5085. (Elsevier) Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease but their symptoms improve when they are placed on gluten-free diets. We investigated the specific effects of gluten after dietary redn. of fermentable, poorly absorbed, short-chain carbohydrates (fermentable, oligo-, di-, monosaccharides, and polyols [FODMAPs]) in subjects believed to have NCGS. We performed a double-blind cross-over trial of 37 subjects (aged 24-61 y, 6 men) with NCGS and irritable bowel syndrome (based on Rome III criteria), but not celiac disease. Participants were randomly assigned to groups given a 2-wk diet of reduced FODMAPs, and were then placed on high-gluten (16 g gluten/d), low-gluten (2 g gluten/d and 14 g whey protein/d), or control (16 g whey protein/d) diets for 1 wk, followed by a washout period of at least 2 wk. We assessed serum and fecal markers of intestinal inflammation/injury and immune activation, and indexes of fatigue. Twenty-two participants then crossed over to groups given gluten (16 g/d), whey (16 g/d), or control (no addnl. protein) diets for 3 days. Symptoms were evaluated by visual analog scales. In all participants, gastrointestinal symptoms consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or whey protein. Gluten-specific effects were obsd. in only 8% of participants. There were no diet-specific changes in any biomarker. During the 3-day rechallenge, participants' symptoms increased by similar levels among groups. Gluten-specific gastrointestinal effects were not reproduced. An order effect was obsd. In a placebo-controlled, cross-over rechallenge study, we found no evidence of specific or dose-dependent effects of gluten in patients with NCGS placed diets low in FODMAPs. www.anzctr.org.au. ACTRN12610000524099. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXhtFyntrnI md5=c8530b8aea2ff135bc9dfcb531e4e1ec19Gearry, R. B.; Irving, P. M.; Barrett, J. S.; Nathan, D. M.; Shepherd, S. J.; Gibson, P. R. Reduction of dietary poorly absorbed short-chain carbohydrates (FODMAPs) improves abdominal symptoms in patients with inflammatory bowel disease—a pilot study J. Chrons Colitis 2009, 3, 8– 14DOI: 10.1016/j.crohns.2008.09.004 [Crossref], [PubMed], Google ScholarThere is no corresponding record for this reference.20Gibson, P.; Shepherd, S. Personal view: food for thought–western lifestyle and susceptibility to Crohn’s disease. The FODMAP hypothesis Aliment. Pharmacol. Ther. 2005, 21, 1399– 1409DOI: 10.1111/j.1365-2036.2005.02506.x [Crossref], [PubMed], [CAS], Google Scholar20Personal view: food for thought--western lifestyle and susceptibility to Crohn's disease. The FODMAP hypothesisGibson P R; Shepherd S JAlimentary pharmacology therapeutics (2005), (12), 1399-409 ISSN:0269-2813. Susceptibility to the development of Crohn's disease involves a combination of genetic and environmental factors. The association of Crohn's disease with westernization has implicated lifestyle factors in pathogenesis. While diet is a likely candidate, evidence for specific changes in dietary habits and/or intake has been lacking. A new hypothesis is proposed, by which excessive delivery of highly fermentable but poorly absorbed short-chain carbohydrates and polyols (designated FODMAPs--Fermentable Oligo-, Di- and Mono-saccharides And Polyols) to the distal small intestinal and colonic lumen is a dietary factor underlying susceptibility to Crohn's disease. The subsequent rapid fermentation of FODMAPs in the distal small and proximal large intestine induces conditions in the bowel that lead to increased intestinal permeability, a predisposing factor to the development of Crohn's disease. Evidence supporting this hypothesis includes the increasing intake of FODMAPs in western societies, the association of increased intake of sugars in the development of Crohn's disease, and the previously documented effects of the ingestion of excessive FODMAPs on the bowel. This hypothesis provides potential for the design of preventive strategies and raises concern about current enthusiasm for putative health-promoting effects of FODMAPs. One of the greatest challenges in defining the pathogenesis of Crohn's disease is to identify predisposing environmental factors. Such an achievement might lead to the development of preventive strategies for, and the definition of, possible target for changing the natural history of this serious disease. The present paper describes a new hypothesis for one such environmental factor. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD2Mzgt1aqsw%253D%253D md5=753f9a83f19e56f9e45f74cd18dff1c421Huynh, B.-L.; Palmer, L.; Mather, D. E.; Wallwork, H.; Graham, R. D.; Welch, R. M.; Stangoulis, J. C. R. Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method J. Cereal Sci. 2008, 48, 369– 378DOI: 10.1016/j.jcs.2007.10.004 [Crossref], [CAS], Google Scholar21Genotypic variation in wheat grain fructan content revealed by a simplified HPLC methodHuynh, Bao-Lam; Palmer, Lachlan; Mather, Diane E.; Wallwork, Hugh; Graham, Robin D.; Welch, Ross M.; Stangoulis, James C. R.Journal of Cereal Science (2008), (2), 369-378CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) Fructans are prebiotics, with potentially beneficial effects on human health. This study aimed to examine genetic variation in wheat grain fructan content using a simplified anal. method. The method involves extg. fructans from wheat grain followed by enzymic hydrolysis to break down fructans into monosaccharides that can then be quant. measured by anion-exchange liq. chromatog. coupled with pulsed amperometric detection. The modified procedure is reliable and allows the handling of large nos. of flour samples at a low cost, and could therefore be useful for assessing large nos. of wheat breeding lines. Using this method, grain samples taken from 19 bread wheat cultivars and breeding lines grown in both glasshouse and the field were analyzed for grain fructan content. In addn., grain samples of 29 international wheat landraces and 14 new wheat breeding lines from the International Maize and Wheat Improvement Center (CIMMYT) were surveyed for their fructan contents. There was significant genotypic variation among these materials, with grain fructan content ranging from 0.7 to 2.9% of grain dry wt. There was no evidence of strong genotype-by-environment interaction; the fructan contents of field-grown grain samples were pos. correlated (r = 0.83) with those of glasshouse-grown samples of the same cultivars. It should therefore be possible to investigate the genetic control of variation for this trait using the simplified HPLC method and to select effectively for increased grain fructan content in wheat breeding. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD1cXhtVarsLvP md5=56ac440d0407c9b9235546473cdfe8c422Lewis, D. Nomenclature and diagrammatic representation of oligomeric fructans-a paper for discussion New Phytol. 1993, 124, 583– 594DOI: 10.1111/j.1469-8137.1993.tb03848.x [Crossref], Google ScholarThere is no corresponding record for this reference.23Knudsen, B. K.; Hessov, I. Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man Br. J. Nutr. 1995, 74, 101– 113DOI: 10.1079/BJN19950110 [Crossref], [PubMed], [CAS], Google Scholar23Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of manKnudsen, K. E. Bach; Hessov, I.British Journal of Nutrition (1995), (1), 101-13CODEN: BJNUAV; ISSN:0007-1145. (Cambridge University Press) The recovery of inulin, a naturally occurring β(2→1)-fructan isolated from Jerusalem artichoke (Helianthus tuberosus L.), in the small intestine of man was studied in ileostomy subjects. The ileostomists were given a low-dietary-fiber diet based on white wheat bread and virtually free of inulin, and the same diet with the addn. of 10 g and 30 g inulin product resp., and the recovery and mean transit time (MTT) of inulin were estd. by tracking inulin in ileal effluent. The recovery of inulin was approx. 87% at both ingestion levels. MTT was 4.9 (SE 0.6) h at an intake of 10 g inulin product decreasing to 3.4 (SE 0.3) h at an intake of 30 g inulin product. A significant change in the fructose:glucose ratio of inulin from ingestion (4.1) to recovery in ileal effluent (4.5-4.7) and a lower recovery of the glucose residue than of the fructose residue of inulin indicate that the low-mol.-wt. inulins are more sensitive to hydrolysis than the high-mol.-wt. fragments. The loss of inulin during passage through the small intestine is presumably due to hydrolysis by either acids or enzymes and to microbial degrdn. by the microflora permanently colonizing the distal small intestine. The concns. of lactic acid (LA) and short-chain fatty acids (SCFA) in frequently collected ileal effluents on the control day were approx. 6 mmol/l and approx. 55 mmol/l resp. During periods with inulin ingestion the concn. of LA increased to 18-26 mmol/l, while the concn. of SCFA ran converse and decreased to 18-32 mmol/l. The osmotic loads (68 and 204 mosmol/l) assocd. with the ingestion of inulin product caused minor malabsorption of low-mol.-wt. sugars. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK2MXnt1CktLw%253D md5=71ba743ac6a70713a19d68f1e154999624Nilsson, U.; Öste, R.; Jägerstad, M. Cereal fructans: Hydrolysis by yeast invertase, in vitro and during fermentation J. Cereal Sci. 1987, 6, 53– 60DOI: 10.1016/S0733-5210(87)80040-1 [Crossref], [CAS], Google Scholar24Cereal fructans: hydrolysis by yeast invertase, in vitro and during fermentationNilsson, Urban; Oeste, Rickard; Jaegerstad, MargarethaJournal of Cereal Science (1987), (1), 53-60CODEN: JCSCDA; ISSN:0733-5210. Cereal fructans were isolated from wheat flour and fractionated into tri-, tetra-, penta- and the higher mol. wt. oligo- and polysaccharides. These five fructan fractions were used as substrates for both com. invertase and bakers' yeast and were compared with sucrose and inulin. Optimal pH for hydrolysis with invertase was in the range 4.5 to 5.0 for all substrates except inulin, which showed an optimum pH at 6.0. The hydrolytic activity of both invertase and bakers' yeast towards the various fructan oligomers decreased with an increase in their mol. size. In comparison with sucrose, the 5 fructan fractions were hydrolyzed at the following rates: tri- (14-17%); tetra- (10-12%); penta- (9%) and the 2 higher-mol.-wt. fractions between 2 and 7%. Enzyme kinetics were investigated using di-, tri- and tetrasaccharides as substrates. The hydrolysis of cereal fructans by bakers' yeast during fermn. of doughs prepd. from wheat flour was also investigated. During 1 h of fermn., most of the tri-, tetra and pentasaccharides disappeared, amounting to half of the fructan concn. initially present. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaL2sXltlaqtbY%253D md5=0fe516db9efa4956cd482aef320a28cf25Verspreet, J.; Hemdane, S.; Dornez, E.; Cuyvers, S.; Delcour, J. A.; Courtin, C. M. Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast (Saccharomyces cerevisiae)-mediated degradation J. Agric. Food Chem. 2013, 61, 1397– 1404DOI: 10.1021/jf3050846 [ACS Full Text ], [CAS], Google Scholar25Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies To Prevent Their Yeast (Saccharomyces cerevisiae)-Mediated DegradationVerspreet, Joran; Hemdane, Sami; Dornez, Emmie; Cuyvers, Sven; Delcour, Jan A.; Courtin, Christophe M.Journal of Agricultural and Food Chemistry (2013), (6), 1397-1404CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society) The degrdn. of endogenous wheat grain fructans, oligosaccharides with possible health-promoting potential, during wheat whole meal bread making was investigated, and several strategies to prevent their degrdn. were evaluated. Up to 78.4±5.2% of the fructans initially present in wheat whole meal were degraded during bread making by the action of yeast (Saccharomyces cerevisiae) invertase. The addn. of sucrose to dough delayed fructan degrdn. but had no effect on final fructan concns. However, yeast growth conditions and yeast genotype did have a clear impact. A 3-fold redn. of fructan degrdn. could be achieved when the com. bread yeast strain was replaced by yeast strains with lower sucrose degrdn. activity. Finally, fructan degrdn. during bread making could be prevented completely by the use of a yeast strain lacking invertase. These results show that the nutritional profile of bread can be enhanced through appropriate yeast technol. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXhtFyjs7w%253D md5=2d8bb71bdad37f2b0d2c30b5f32da63826Gélinas, P.; McKinnon, C.; Gagnon, F. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat Int. J. Food Sci. Technol. 2016, 51, 555– 564DOI: 10.1111/ijfs.13022 [Crossref], [CAS], Google Scholar26Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheatGelinas, Pierre; McKinnon, Carole; Gagnon, FleurInternational Journal of Food Science and Technology (2016), (3), 555-564CODEN: IJFTEZ; ISSN:0950-5423. (Wiley-Blackwell) Summary : The aim of this study was to det. wheat constituents in bread and pasta that might result in intestinal gas prodn. Fructans, water-sol. arabinoxylans, arabinogalactan proteins and fermentable sugars were followed in bread and pasta made with ancient (Khorasan wheat; emmer) and modern wheats (common wheat; durum). After fermn. for 180 min, 80% of fructans were eliminated and higher levels of fructose than glucose accumulated in bread dough supplemented with sucrose. Whole-grain Khorasan wheat and emmer flours inhibited yeast fermentative activity. Half of fructans, arabinogalactan proteins and sugars were washed out in cooking water for pasta. Water-sol. wheat arabinoxylans increased in bread and cooked pasta. With very low levels (0.3-0.8%, dry basis), fructans in cooked pasta and, in particular, long-fermn. bread prepd. with modern or ancient wheat would unlikely act as major gas-forming triggers of gastrointestinal discomfort assocd. with noncoeliac gluten sensitivity. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXitVylsrjM md5=54347bd6671b25ed5d1cc1ec94dc83c327Knez, M.; Abbott, C.; Stangoulis, J. C. Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads Eur. Food Res. Technol. 2014, 239, 803– 811DOI: 10.1007/s00217-014-2273-1 [Crossref], [CAS], Google Scholar27Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breadsKnez, Marija; Abbott, Cathy; Stangoulis, James C. R.European Food Research and Technology (2014), (5), 803-811CODEN: EFRTFO; ISSN:1438-2377. (Springer) Fructans and arabinoxylans (AXs) are prebiotics naturally occurring in cereal grains which have well-known beneficial effects on human health. However, the majority of grains consumed by humans are processed prior to the consumption. The effect of baking on fructan and AX levels has been studied in rye breads, but there is a scarcity of data on the presence of fructans and AXs in wheat breads. Therefore, the aim of this study was to investigate the effect of baking on stability of fructans and total AXs in breads made from both wheat and rye flours. Bread loaves were baked using an automatic bread maker Breville BBM100 (Sydney, Australia). Sugar anal. was performed using high-performance liq. chromatog. on a Dionex ICS-3000 unit. This study showed slight loss of total AXs (6-10 %) during prepn. processes of leavened, yeast-free and unleavened breads. In contrast, there was 40-60 % degrdn. in fructan content of leavened, but no significant losses of fructans in unleavened breads. Yeast-free breads had higher contents of both fructans and AXs than leavened breads. Generally, smaller changes in the content of these prebiotics were apparent in wholemeal and rye than in white breads. It seems that differences in the structures of AXs and fructans in cereals, and the presence of yeast play significant role in detg. stabilities of these components during baking. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2cXhtVGqur7E md5=3227d1663d40fdd01fae5fc8e9710cc528Varney, J.; Barrett, J.; Scarlata, K.; Catsos, P.; Gibson, P. R.; Muir, J. G. FODMAPs: food composition, defining cutoff values and international application J. Gastroenterol. Hepatol. 2017, 32, 53– 61DOI: 10.1111/jgh.13698 [Crossref], [PubMed], [CAS], Google Scholar28FODMAPs: food composition, defining cutoff values and international applicationVarney, Jane; Barrett, Jacqueline; Scarlata, Kate; Catsos, Patsy; Gibson, Peter R.; Muir, Jane G.Journal of Gastroenterology and Hepatology (2017), (S1), 53-61CODEN: JGHEEO; ISSN:0815-9319. (Wiley-Blackwell) The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required not only extensive food compn. data but also the establishment of "cutoff values" to classify foods as low-FODMAP. These cutoff values relate to each particular FODMAP present in a food, including oligosaccharides (fructans and galacto-oligosaccharides), sugar polyols (mannitol and sorbitol), lactose, and fructose in excess of glucose. Cutoff values were derived by considering the FODMAP levels in typical serving sizes of foods that commonly trigger symptoms in individuals with irritable bowel syndrome, as well as foods that were generally well tolerated. The reliability of these FODMAP cutoff values has been tested in a no. of dietary studies. The development of the techniques to quantify the FODMAP content of foods has greatly advanced our understanding of food compn. FODMAP compn. is affected by food processing techniques and ingredient selection. In the USA, the use of high-fructose corn syrups may contribute to the higher FODMAP levels detected (via excess fructose) in some processed foods. Because food processing techniques and ingredients can vary between countries, more comprehensive food compn. data are needed for this diet to be more easily implemented internationally. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2sXjtl2qt7w%253D md5=d7053d9f54568146bface9c44d8dfe5d29Ziegler, J. U.; Steiner, D.; Longin, C. F. H.; Würschum, T.; Schweiggert, R. M.; Carle, R. Wheat and the irritable bowel syndrome–FODMAP levels of modern and ancient species and their retention during bread making J. Funct. Foods 2016, 25, 257– 266DOI: 10.1016/j.jff.2016.05.019 [Crossref], [CAS], Google Scholar29Wheat and the irritable bowel syndrome - FODMAP levels of modern and ancient species and their retention during bread makingZiegler, Jochen U.; Steiner, Deborah; Longin, C. Friedrich H.; Wuerschum, Tobias; Schweiggert, Ralf M.; Carle, ReinholdJournal of Functional Foods (2016), 257-266CODEN: JFFOAX; ISSN:1756-4646. (Elsevier Ltd.) Dietary intake of fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) has previously been shown to aggravate the symptoms of the irritable bowel syndrome (IBS), furthermore being assocd. with wheat sensitivity and a bread wheat-specific intolerance. FODMAP in whole grain flours and breads made of different varieties of bread wheat, spelt, durum, emmer, and einkorn were detd. by high-performance anion exchange chromatog. with pulsed amperometric detection. Fructans and raffinose were the only FODMAP detected in wheat flour. Total FODMAP contents ranged from 1.24 ± 0.38 to 2.01 ± 0.42 g/100 g DM in emmer and einkorn flours, resp. During bread making, prolonging dough proofing times ( 4 h) allowed to effectively diminish FODMAP levels of the final product by up to 90%. Therefore, the applied processing method was substantially more important than the selection of the used variety in order to obtain low-FODMAP wheat bakery products, suitable for consumption by IBS patients. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC28XpvVWqtb4%253D md5=324684848335c5bb50a238194dc59c5830Lane, M. M.; Morrissey, J. P. Kluyveromyces marxianus: a yeast emerging from its sister’s shadow Fungal Biol. Rev. 2010, 24, 17– 26DOI: 10.1016/j.fbr.2010.01.001 [Crossref], Google ScholarThere is no corresponding record for this reference.31Fonseca, G. G.; Heinzle, E.; Wittmann, C.; Gombert, A. K. The yeast Kluyveromyces marxianus and its biotechnological potential Appl. Microbiol. Biotechnol. 2008, 79, 339– 354DOI: 10.1007/s00253-008-1458-6 [Crossref], Google ScholarThere is no corresponding record for this reference.32Rouwenhorst, R. J.; Hensing, M.; Verbakel, J.; Scheffers, W. A.; van Duken, J. Structure and properties of the extracellular inulinase of Kluyveromyces marxianus CBS 6556 Appl. Environ. Microbiol. 1990, 56, 3337– 3345Google ScholarThere is no corresponding record for this reference.33Rouwenhorst, R. J.; Ritmeester, W. S.; Scheffers, W. A.; Van Dijken, J. P. Localization of inulinase and invertase in Kluyveromyces species Appl. Environ. Microbiol. 1990, 56, 3329– 3336Google ScholarThere is no corresponding record for this reference.34Verspreet, J.; Dornez, E.; Van den Ende, W.; Delcour, J. A.; Courtin, C. M. Cereal grain fructans: structure, variability and potential health effects Trends Food Sci. Technol. 2015, 43, 32– 42DOI: 10.1016/j.tifs.2015.01.006 [Crossref], [CAS], Google Scholar34Cereal grain fructans: Structure, variability and potential health effectsVerspreet, Joran; Dornez, Emmie; Van den Ende, Wim; Delcour, Jan A.; Courtin, Christophe M.Trends in Food Science Technology (2015), (1), 32-42CODEN: TFTEEH; ISSN:0924-2244. (Elsevier Ltd.) Fructans are carbohydrates with health promoting potential consisting mainly or exclusively of fructose. This review focuses on cereal grain fructans as cereals and cereal based products are by far the most important fructan source in our daily diet. Current knowledge on cereal grain fructan structure and occurrence is discussed and compared between cereals. In addn., their degrdn. during food processing is considered together with their potential health benefits. Recently published data suggest that cereal grain fructans are not only dietary fibers but may have prebiotic effects as well. Due to the high consumption of cereal products, cereal grain fructans may have a profound impact on colon health. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXisVOlsLg%253D md5=43499403d14e0d47d8bb7a0f3f0c91c135Verspreet, J.; Damen, B.; Broekaert, W. F.; Verbeke, K.; Delcour, J. A.; Courtin, C. M. A critical look at prebiotics within the dietary fiber concept Annu. Rev. Food Sci. Technol. 2016, 7, 167– 190DOI: 10.1146/annurev-food-081315-032749 [Crossref], [PubMed], [CAS], Google Scholar35A Critical Look at Prebiotics Within the Dietary Fiber ConceptVerspreet, Joran; Damen, Bram; Broekaert, Willem F.; Verbeke, Kristin; Delcour, Jan A.; Courtin, Christophe M.Annual Review of Food Science and Technology (2016), 167-190CODEN: ARFSBV; ISSN:1941-1413. (Annual Reviews) This article reviews the current knowledge of the health effects of dietary fiber and prebiotics and establishes the position of prebiotics within the broader context of dietary fiber. Although the pos. health effects of specific fibers on defecation, redn. of postprandial glycemic response, and maintenance of normal blood cholesterol levels are generally accepted, other presumed health benefits of dietary fibers are still debated. There is evidence that specific dietary fibers improve the integrity of the epithelial layer of the intestines, increase the resistance against pathogenic colonization, reduce the risk of developing colorectal cancer, increase mineral absorption, and have a pos. impact on the immune system, but these effects are neither generally acknowledged nor completely understood. Many of the latter effects are thought to be particularly elicited by prebiotics. Although the prebiotic concept evolved significantly during the past two decades, the line between prebiotics and nonprebiotic dietary fiber remains vague. Nevertheless, scientific evidence demonstrating the health-promoting potential of prebiotics continues to accumulate and suggests that prebiotic fibers have their rightful place in a healthy diet. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC28XnsFGmtQ%253D%253D md5=9acb7a2a08c22c66cccf8e3534aac6f836AOAC. Official Methods of Analysis, 16th ed.; Association of Official Analytical Chemists: Washington, DC, 1995.Google ScholarThere is no corresponding record for this reference.37AACC. Approved Methods of Analysis, 11th ed.; American Association of Cereal Chemists: St. Paul, MN, 2000.Google ScholarThere is no corresponding record for this reference.38Shogren, M.; Finney, K. Bread-making test for 10 grams of flour Cereal Chem. 1984, 61, 418– 423Google ScholarThere is no corresponding record for this reference.39Struyf, N.; Laurent, J.; Lefevere, B.; Verspreet, J.; Verstrepen, K. J.; Courtin, C. M. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations Food Chem. 2017, 218, 89– 98DOI: 10.1016/j.foodchem.2016.09.004 [Crossref], [PubMed], [CAS], Google Scholar39Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentationsStruyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.Food Chemistry (2017), 89-98CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.) It is generally believed that maltose drives yeast-mediated bread dough fermn. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2 h fermn. of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degrdn. of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermn., while amylase-mediated sugar release was predominant in the later stages of fermn., which explains why higher amylolytic activity prolonged the productive fermn. time only. These results illustrate the importance of wheat fructan and sucrose content and their degrdn. for dough fermns. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC28XhsFWhsrzO md5=b37e76e1dab110fdbef523e441bd9e7540Verspreet; Pollet, A.; Cuyvers, S.; Vergauwen, R.; Van den Ende, W.; Delcour, J. A.; Courtin, C. M. A simple and accurate method for determining wheat grain fructan content and average degree of polymerization J. Agric. Food Chem. 2012, 60, 2102– 2107DOI: 10.1021/jf204774n [ACS Full Text ], [CAS], Google Scholar40A simple and accurate method for determining wheat grain fructan content and average degree of polymerizationVerspreet, Joran; Pollet, Annick; Cuyvers, Sven; Vergauwen, Rudy; Van den Ende, Wim; Delcour, Jan A.; Courtin, Christophe M.Journal of Agricultural and Food Chemistry (2012), (9), 2102-2107CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society) An improved method for the measurement of fructans in wheat grains is presented. A mild acid treatment is used for fructan hydrolysis, followed by anal. of the released glucose and fructose with high performance anion exchange chromatog. with pulsed amperometric detection (HPAEC-PAD). Not only the amt. of fructose set free from fructans but also the released glucose can be quantified accurately, allowing detn. of the av. d.p. of fructans (DPav). Application of the mild acid treatment to different grain samples demonstrated that a correction should be made for the presence of sucrose and raffinose, but not for stachyose or higher raffinose oligosaccharides. The fructan content and DPav of spelt flour, wheat flour, and whole wheat flour were 0.6%, 1.2%, and 1.8% of the total wt. and 4, 5, and 6, resp. Validation expts. demonstrate that the proposed quantification method is accurate and repeatable and that also the DPav detn. is precise. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC38XitFahs7k%253D md5=55d085b17ced02d5b8459dc0ef81370041Eiadpum, A.; Limtong, S.; Phisalaphong, M. High-temperature ethanol fermentation by immobilized coculture of Kluyveromyces marxianus and Saccharomyces cerevisiae J. Biosci Bioeng. 2012, 114, 325– 329DOI: 10.1016/j.jbiosc.2012.04.004 [Crossref], Google ScholarThere is no corresponding record for this reference.42Verstrepen, K. J.; Iserentant, D.; Malcorps, P.; Derdelinckx, G.; Van Dijck, P.; Winderickx, J.; Pretorius, I. S.; Thevelein, J. M.; Delvaux, F. R. Glucose and sucrose: hazardous fast-food for industrial yeast? Trends Biotechnol. 2004, 22, 531– 537DOI: 10.1016/j.tibtech.2004.08.001 [Crossref], Google ScholarThere is no corresponding record for this reference.43Caballero, R.; Olguín, P.; Cruz-Guerrero, A.; Gallardo, F.; García-Garibay, M.; Gómez-Ruiz, L. Evaluation of Kluyveromyces marxianus as baker’s yeast Food Res. Int. 1995, 28, 37– 41DOI: 10.1016/0963-9969(95)93329-S [Crossref], [CAS], Google Scholar43Evaluation of Kluyveromyces marxianus as bakers' yeastCaballero, R.; Olguin, P.; Cruz-Guerrero, A.; Gallardo, F.; Garcia-Garibay, M.; Gomez-Ruiz, L.Food Research International (1995), (1), 37-41CODEN: FORIEU; ISSN:0963-9969. (Elsevier) Two strains of Kluyveromyces marxianus (NRRL-Y-2415 and NRRL-Y-1109) were assessed as baker's yeasts comparing them with two strains of Saccharomyces cerevisiae isolated from compressed yeast and active dry yeast, resp. Strains were tested for dough proofing activity in lean dough and rich doughs (prepd. with sucrose, lactose, or whey) and sensory evaluation of breads. In rich doughs contg. lactose or whey, both strains of K. marxianus had superior proofing activity compared to com. baker's yeast strains but no difference in bread flavor was detected. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK2MXkvF2mt7o%253D md5=4a91fc11695a476c86a762d363597b8944Van der Walt, J.; Johannsen, E. Genus 13. Kluyveromyces van der Walt emend. van der Walt. In The Yeasts: A Taxonomic Study, 3rd ed.; Kreger-Van Rij, N. W. J., Ed. Elsevier Science Publishers: Amsterdam, The Netherlands, 1970; pp 224– 251.Google ScholarThere is no corresponding record for this reference.45Struyf, N.; Laurent, J.; Verspreet, J.; Verstrepen, K. J.; Courtin, C. M. Substrate-Limited Saccharomyces cerevisiae yeast strains allow control of fermentation during bread making J. Agric. Food Chem. 2017, 65, 3368– 3377DOI: 10.1021/acs.jafc.7b00313 [ACS Full Text ], [CAS], Google Scholar45Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread MakingStruyf, Nore; Laurent, Jitka; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.Journal of Agricultural and Food Chemistry (2017), (16), 3368-3377CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society) Identification and use of yeast strains that are unable to consume one or more otherwise fermentable substrate types could allow a more controlled fermn. process with more flexibility regarding fermn. times. In this study, Saccharomyces cerevisiae strains with different capacities to consume substrates present in wheat were selected to investigate the impact of substrate limitation on dough fermn. and final bread vol. Results show that fermn. of dough with maltose-neg. strains relies on the presence of fructan and sucrose as fermentable substrates and can be used for regular bread making. Levels of fructan and sucrose, endogenously present or added, hence det. the extent of fermn. and timing at the proofing stage. Whole meal is inherently more suitable for substrate-limited fermn. than white flour due to the presence of higher native levels of these substrates. Bread making protocols with long fermn. times are accommodated by addn. of substrates such as sucrose. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2sXltlOrtbY%253D md5=407493766c51989fa2a3d80d493596b946Struyf, N.; Verspreet, J.; Verstrepen, K. J.; Courtin, C. M. Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels J. Cereal Sci. 2017, 75, 35– 44DOI: 10.1016/j.jcs.2017.03.013 [Crossref], [CAS], Google Scholar46Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levelsStruyf, Nore; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.Journal of Cereal Science (2017), 35-44CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread dough and increase loaf vol. While the preference of yeast for glucose and fructose over maltose as substrate for fermn. is well documented, the impact of maltose vs. glucose producing enzymes on bread dough fermn. kinetics and bread sugar levels is ill documented. Hence the impact of α-amylase, α-glucosidase and glucoamylase action on both aspects was investigated. Glucoamylase and α-amylase increase the total fermentable sugar content of dough, while α-glucosidase only affects the glucose/maltose ratio. Due to their effect on total fermentable sugar levels, addn. of α-amylase or glucoamylase prolongs the total productive fermn. time, while this is not the case for α-glucosidase. In contrast to α-amylase, both glucoamylase and α-glucosidase supplementation leads to higher CO2 prodn. rates during the initial stages of fermn. In the final bread product, different sugar levels are obsd. depending on the dosage and type of starch-degrading enzyme. The results of this study imply that long and short fermn. processes benefit from α-amylase and α-glucosidase addn., resp., while glucoamylase supplementation is suitable for both long and short fermn. times. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2sXkvF2gu7k%253D md5=943e9e2160d3e233c6696186def7c68b47Van der Maarel, M. J. E. C.; Van der Veen, B.; Uitdehaag, J. C. M.; Leemhuis, H.; Dijkhuizen, L. Properties and applications of starch-converting enzymes of the alpha-amylase family J. Biotechnol. 2002, 94, 137– 155DOI: 10.1016/S0168-1656(01)00407-2 [Crossref], [PubMed], [CAS], Google Scholar47Properties and applications of starch-converting enzymes of the α-amylase familyvan der Maarel, Marc J. E. C.; van der Veen, Bart; Uitdehaag, Joost C. M.; Leemhuis, Hans; Dijkhuizen, L.Journal of Biotechnology (2002), (2), 137-155CODEN: JBITD4; ISSN:0168-1656. (Elsevier Science Ltd.) A review with 109 refs. Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, one has have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the prodn. of maltodextrin, modified starches, or glucose and fructose syrups. Currently, these enzymes comprise ∼30% of the world's enzyme prodn. In addn. to the use in starch hydrolysis, starch-converting enzymes are also used in a no. of other industrial applications, such as laundry and porcelain detergents or as anti-staling agents in baking. A no. of these starch-converting enzymes belong to a single family: the α-amylase family or family 13 glycosyl hydrolases. This group of enzymes share a no. of common characteristics such as a (β/α)8 barrel structure, the hydrolysis or formation of glycosidic bonds in the α conformation, and a no. of conserved amino acid residues in the active site. As many as 21 different reaction and product specificities are found in this family. Currently, 25 3-dimensional structures of a few members of the α-amylase family have been detd. using protein crystn. and x-ray crystallog. These data in combination with site-directed mutagenesis studies have helped to better understand the interactions between the substrate or product mol. and the different amino acids found in and around the active site. This review illustrates the reaction and product diversity found within the α-amylase family, the mechanistic principles deduced from structure-function relation structures, and the use of the enzymes of this family in industrial applications. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD38XktFSruw%253D%253D md5=5e8fbf9b45217da77246ea27213856b248Sainz-Polo, M. A.; Ramírez-Escudero, M.; Lafraya, A.; González, B.; Marín-Navarro, J.; Polaina, J.; Sanz-Aparicio, J. Three-dimensional structure of Saccharomyces invertase: Role of a non-catalytic domain in oligomerization and substrate specificity J. Biol. Chem. 2013, 288, 9755– 9766DOI: 10.1074/jbc.M112.446435 [Crossref], [PubMed], [CAS], Google Scholar48Three-dimensional Structure of Saccharomyces InvertaseSainz-Polo, M. Angela; Ramirez-Escudero, Mercedes; Lafraya, Alvaro; Gonzalez, Beatriz; Marin-Navarro, Julia; Polaina, Julio; Sanz-Aparicio, JuliaJournal of Biological Chemistry (2013), (14), 9755-9766CODEN: JBCHA3; ISSN:0021-9258. (American Society for Biochemistry and Molecular Biology) Invertase is an enzyme that is widely distributed among plants and microorganisms and that catalyzes the hydrolysis of the disaccharide sucrose into glucose and fructose. Despite the important physiol. role of Saccharomyces invertase (SInv) and the historical relevance of this enzyme as a model in early biochem. studies, its structure had not yet been solved. We report here the crystal structure of recombinant SInv at 3.3 Å resoln. showing that the enzyme folds into the catalytic β-propeller and β-sandwich domains characteristic of GH32 enzymes. However, SInv displays an unusual quaternary structure. Monomers assoc. in two different kinds of dimers, which are in turn assembled into an octamer, best described as a tetramer of dimers. Dimerization plays a determinant role in substrate specificity because this assembly sets steric constraints that limit the access to the active site of oligosaccharides of more than four units. Comparative anal. of GH32 enzymes showed that formation of the SInv octamer occurs through a β-sheet extension that seems unique to this enzyme. Interaction between dimers is detd. by a short amino acid sequence at the beginning of the β-sandwich domain. Our results highlight the role of the non-catalytic domain in fine-tuning substrate specificity and thus supplement our knowledge of the activity of this important family of enzymes. In turn, this gives a deeper insight into the structural features that rule modularity and protein-carbohydrate recognition. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXlsVGhsrs%253D md5=93d3cb88a70c40666c77cb81a2c37a0b49Haskå, L.; Nyman, M.; Andersson, R. Distribution and characterisation of fructan in wheat milling fractions J. Cereal Sci. 2008, 48, 768– 774DOI: 10.1016/j.jcs.2008.05.002 [Crossref], [CAS], Google Scholar49Distribution and characterisation of fructan in wheat milling fractionsHaska, L.; Nyman, M.; Andersson, R.Journal of Cereal Science (2008), (3), 768-774CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) Structure and health effects of inulin-type fructans have been extensively studied, while less is known about the properties of the graminan-type fructans in wheat. Arabinoxylan (AX) is another important indigestible component in cereal grains, which may have beneficial health effects. In this study, the fructan content in milling fractions of two wheat cultivars was detd. and related to ash, dietary fiber and AX contents. The mol. wt. distribution of the fructans was analyzed with HPAEC-PAD and MALDI-TOF MS using 1H NMR and enzymic hydrolysis for identification of fructans. The fructan content (g/100 g) ranged from 1.5 ± 0.2 in flour to 3.6 ± 0.5 in shorts and 3.7 ± 0.3 in bran. A correlation was found between fructan content and dietary fiber content (r = 0.93, P 0.001), but with a smaller variation in fructan content between inner and outer parts of the grain. About 50% of the dietary fiber consisted of AX in all fractions. The fructans were found to have a DP of up to 19 with a similar mol. wt. distribution in the different fractions. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD1cXhtlagur%252FK md5=33584271039d56c7f3cc5a6b57db816c50Rouwenhorst, R. J.; Visser, L. E.; Van Der Baan, A. A.; Scheffers, W. A.; Van Dijken, J. P. Production, distribution, and kinetic properties of inulinase in continuous cultures of Kluyveromyces marxianus CBS 6556 Appl. Environ. Microbiol. 1988, 54, 1131– 1137Google ScholarThere is no corresponding record for this reference.51Verspreet, J.; Hansen, A. H.; Dornez, E.; Delcour, J. A.; Van den Ende, W.; Harrison, S. J.; Courtin, C. M. LC-MS analysis reveals the presence of graminan-and neo-type fructans in wheat grains J. Cereal Sci. 2015, 61, 133– 138DOI: 10.1016/j.jcs.2014.08.012 [Crossref], [CAS], Google Scholar51LC-MS analysis reveals the presence of graminan- and neo-type fructans in wheat grainsVerspreet, Joran; Holmgaard Hansen, Anders; Dornez, Emmie; Delcour, Jan A.; Van den Ende, Wim; Harrison, Scott J.; Courtin, Christophe M.Journal of Cereal Science (2015), 133-138CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) This is the first study describing the fine structure of the main, individual fructan oligosaccharides present in wheat grains. Wheat grain fructan structure was investigated in developing wheat grains and in different tissues of mature grains with liq. chromatog.-mass spectrometry. Fructan oligosaccharides with a low d.p. ( 5) were mainly of the graminan- and inulin-type in developing wheat grains during the first week after anthesis. Starting from 14 days after anthesis, neo-type fructans, fructans with an internal glucose, were obsd. for the first time. Several neo-type fructan structures were identified and their portion in the total fructan pool gradually increased during grain development. In the mature kernel, almost no differences were noted between the fructan distributions of wheat flour and two wheat bran fractions enriched in either pericarp or aleurone tissue. Results are related to wheat fructan metabolizing enzymes and the nutritional implications are discussed. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXhtVGmu7Y%253D md5=6d956d53cfb2f2e8181e9343fb8768d8Cited ByThis article is cited by 31 publications.Qing Li, Jussi Loponen, Michael G. Gänzle. Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking. Journal of Agricultural and Food Chemistry 2020, 68 (32) , 8637-8647. https://doi.org/10.1021/acs.jafc.0c02313Nerve Zhou, Thandiwe Semumu, Amparo Gamero. Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement. Fermentation 2021, 7 , 102. https://doi.org/10.3390/fermentation7030102Jonas J. Atzler, Aylin W. Sahin, Eimear Gallagher, Emanuele Zannini, Elke K. Arendt. Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten. European Food Research and Technology 2021, 247 , 1939-1957. https://doi.org/10.1007/s00217-021-03762-6Jitka Laurent, Nore Struyf, An Bautil, Albina Bakeeva, Mikolaj Chmielarz, Marika Lyly, Beatriz Herrera-Malaver, Volkmar Passoth, Kevin J. Verstrepen, Christophe M. Courtin. The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study. Food and Bioprocess Technology 2021, 590 https://doi.org/10.1007/s11947-021-02681-4Siew Wen Lau, Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, Roseliza Kadir Basha. Sourdough Microbiome Comparison and Benefits. Microorganisms 2021, 9 , 1355. https://doi.org/10.3390/microorganisms9071355Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil. Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough. Molecules 2021, 26 (14) , 4193. https://doi.org/10.3390/molecules26144193Asrof KAREENA, Sunisa SIRIPONGVUTIKORN, Worapong USAWAKESMANEE, Santad WICHIENCHOT. In vitro evaluation of probiotic bacteria and yeast growth, pH changes and metabolites produced in a pure culture system using protein base products with various added carbon sources. Food Science and Technology 2021, 7 https://doi.org/10.1590/fst.18321Siyi Fang, Bowen Yan, Fengwei Tian, Huizhang Lian, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. β-fructosidase FosE activity in Lactobacillus paracasei regulates fructan degradation during sourdough fermentation and total FODMAP levels in steamed bread. LWT 2021, 145 , 111294. https://doi.org/10.1016/j.lwt.2021.111294Marcus Schmidt, Elisabeth Sciurba. Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents. European Food Research and Technology 2021, 247 , 395-410. https://doi.org/10.1007/s00217-020-03633-6Dubravka Novotni, Michael Gänzle, João Miguel Rocha. Composition and activity of microbiota in sourdough and their effect on bread quality and safety. 2021,,, 129-172. https://doi.org/10.1016/B978-0-12-821048-2.00005-2Rosana Chiva, Lorena Celador-Lera, José Antonio Uña, Ana Jiménez-López, María Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, María Ángeles Santos, Encarna Velázquez, Mercedes Tamame. Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms 2021, 9 , 47. https://doi.org/10.3390/microorganisms9010047Ahasanul Karim, Natela Gerliani, Mohammed Aïder. Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology. International Journal of Food Microbiology 2020, 333 , 108818. https://doi.org/10.1016/j.ijfoodmicro.2020.108818Jonas J. Atzler, Lilit Ispiryan, Eimear Gallagher, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt. Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases- A fundamental study. Journal of Cereal Science 2020, 95 , 102993. https://doi.org/10.1016/j.jcs.2020.102993Güliz Akyüz, Bekir Gökçen Mazı. Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis. Journal of Food Processing and Preservation 2020, 44 https://doi.org/10.1111/jfpp.14498Panagiota Tsafrakidou, Alexandra-Maria Michaelidou, Costas G. Biliaderis. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 2020, 9 , 734. https://doi.org/10.3390/foods9060734Antti Nyyssölä, Simo Ellilä, Emilia Nordlund, Kaisa Poutanen. Reduction of FODMAP content by bioprocessing. Trends in Food Science Technology 2020, 99 , 257-272. https://doi.org/10.1016/j.tifs.2020.03.004Michael G Gänzle. Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?. Current Opinion in Food Science 2020, 32 , 124-132. https://doi.org/10.1016/j.cofs.2020.04.002Arezoo Fekri, Mohammadali Torbati, Ahmad Yari Khosrowshahi, Hasan Bagherpour Shamloo, Sodeif Azadmard-Damirchi. Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. Food Chemistry 2020, 306 , 125620. https://doi.org/10.1016/j.foodchem.2019.125620Oluwafemi Ayodeji Adebo, Ilce Gabriela Medina-Meza. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 2020, 25 , 927. https://doi.org/10.3390/molecules25040927Raczkowska, Łoźna, Bienkiewicz, Jurczok, Bronkowska. Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads. Foods 2019, 8 , 377. https://doi.org/10.3390/foods8090377Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Maria Calasso, Gabriele Archetti, Carlo Giuseppe Rizzello. Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology 2019, 302 , 103-113. https://doi.org/10.1016/j.ijfoodmicro.2018.05.018Magdiel Láinez, Héctor A. Ruiz, Melchor Arellano-Plaza, Sergio Martínez-Hernández. Bioethanol production from enzymatic hydrolysates of Agave salmiana leaves comparing S. cerevisiae and K. marxianus. Renewable Energy 2019, 138 , 1127-1133. https://doi.org/10.1016/j.renene.2019.02.058Walburga Dieterich, Yurdagül Zopf. Gluten and FODMAPS—Sense of a Restriction/When Is Restriction Necessary?. Nutrients 2019, 11 , 1957. https://doi.org/10.3390/nu11081957Eirini Dimidi, Selina Cox, Megan Rossi, Kevin Whelan. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients 2019, 11 , 1806. https://doi.org/10.3390/nu11081806Tony Stankus. Reviews of Science for Science Librarians: Low-FODMAP Diets for Irritable Bowel Syndrome and Related Disorders. Science Technology Libraries 2019, 38 , 243-260. https://doi.org/10.1080/0194262X.2019.1617226Francesca Melini, Valentina Melini, Francesca Luziatelli, Anna Grazia Ficca, Maurizio Ruzzi. Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients 2019, 11 , 1189. https://doi.org/10.3390/nu11051189J.G. Muir, J.E. Varney, M. Ajamian, P.R. Gibson. Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective. International Journal of Food Microbiology 2019, 290 , 237-246. https://doi.org/10.1016/j.ijfoodmicro.2018.10.016Nore Struyf, Hannah Vandewiele, Beatriz Herrera-Malaver, Joran Verspreet, Kevin J. Verstrepen, Christophe M. Courtin. Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads. Food Microbiology 2018, 76 , 135-145. https://doi.org/10.1016/j.fm.2018.04.014Vera Fraberger, Lisa-Maria Call, Konrad Domig, Stefano D’Amico. Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs. Nutrients 2018, 10 , 1247. https://doi.org/10.3390/nu10091247Wim Van den Ende. Novel fructan exohydrolase: unique properties and applications for human health. Journal of Experimental Botany 2018, 69 (18) , 4227-4231. https://doi.org/10.1093/jxb/ery268Jussi Loponen, Michael Gänzle. Use of Sourdough in Low FODMAP Baking. Foods 2018, 7 , 96. https://doi.org/10.3390/foods7070096FiguresReferencesSupport InfoAbstractHigh Resolution ImageDownload MS PowerPoint SlideFigure 1Figure 1. Fructan (A), fructose (B), and glucose (C) concentrations in dough and bread samples fermented with the Saccharomyces cerevisiae bakery strain Sc1 (black rhombus), Kluyveromyces marxianus strain Km1 (gray cross), a single dosage coculture (blue circle), or a double dosage coculture (green circle). The single dosage coculture contains 1.06% yeast dry matter (on whole meal basis), and the double dosage contains 2.12% yeast dry matter (on whole meal basis). Fructan/fructose/glucose concentrations are expressed as weight percentages on whole meal dry matter base (w/w % dm). The first time point (t = 0) shows fructan/fructose/glucose concentrations in Terroir whole meal. The last time point represents fructan/fructose/glucose concentrations in bread after baking. Vertical dashed lines separate the four consecutive steps of bread making: mixing, fermentation, proofing, and baking. Error bars are standard deviations on measurements of biological triplicates.High Resolution ImageDownload MS PowerPoint SlideFigure 2Figure 2. CO2 production rate (mL of CO2/min) of the Saccharomyces cerevisiae bakery strain Sc1 (black, broken line), Kluyveromyces marxianus strain Km1 (gray, broken line), a single dosage coculture (blue, full line) and a double dosage coculture (green, full line) during Terroir whole meal dough fermentation (30 °C). The single dosage coculture contains 1.06% yeast dry matter (on whole meal basis), the double dosage contains 2.12% yeast dry matter (on whole meal basis). Vertical bars represent standard deviations on measurements of biological triplicates.High Resolution ImageDownload MS PowerPoint SlideFigure 3Figure 3. Specific bread volumes (relative to a control Terroir whole meal bread prepared with Saccharomyces cerevisiae bakery strain Sc1) of Terroir whole meal breads prepared with Kluyveromyces marxianus strain Km1, a single dosage coculture and a double dosage coculture. The single dosage coculture contains 1.06% yeast dry matter (on whole meal basis), the double dosage contains 2.12% yeast dry matter (on whole meal basis). Vertical bars represent standard deviations on measurements of biological triplicates. Means with different letters are significantly different (P 0.05).High Resolution ImageDownload MS PowerPoint SlideFigure 4Figure 4. (A) CO2 production rate (mL CO2/min) of the Saccharomyces cerevisiae bakery strain Sc1, Kluyveromyces marxianus strains Km2 and Km3 (1.06% yeast dry matter on whole meal basis) and cocultures of Sc1 + Km2 (2 × 1.06% yeast dry matter) and Sc1 + Km3 (2 × 1.06% yeast dry matter) during Terroir whole meal dough fermentation (30 °C). (B) Fructan concentrations in dough samples fermented with Saccharomyces cerevisiae bakery strain Sc1 (black rhombus), coculture Sc1 + Km2 (green circle), and coculture Sc1 + Km3 (blue circle). Fructan concentrations were measured after 60, 120, and 180 min of fermentation and are expressed as weight percentages on whole meal dry matter base (w/w % dm). The first time point (t = 0) shows fructan concentrations in Terroir whole meal. The vertical dashed line indicates the time point after mixing. (C) Specific bread volumes (relative to a control Terroir whole meal bread prepared with Saccharomyces cerevisiae bakery strain Sc1) of Terroir whole meal breads prepared with coculture Sc1 + Km2 and coculture Sc1 + Km3. Vertical bars represent standard deviations on measurements of biological triplicates. Means with different letters are significantly different (P 0.05).High Resolution ImageDownload MS PowerPoint SlideReferencesARTICLE SECTIONSJump To This article references 51 other publications. 1Gibson, P. R.; Shepherd, S. J. Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach J. Gastroenterol. Hepatol. 2010, 25, 252– 258DOI: 10.1111/j.1440-1746.2009.06149.x [Crossref], [PubMed], [CAS], Google Scholar1Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approachGibson Peter R; Shepherd Susan JJournal of gastroenterology and hepatology (2010), (2), 252-8 ISSN:. BACKGROUND AND AIM: Functional gastrointestinal symptoms are common and their management is often a difficult clinical problem. The link between food intake and symptom induction is recognized. This review aims to describe the evidence base for restricting rapidly fermentable, short-chain carbohydrates (FODMAPs) in controlling such symptoms. METHODS: The nature of FODMAPs, their mode of action in symptom induction, results of clinical trials and the implementation of the diet are described. RESULTS: FODMAPs are widespread in the diet and comprise a monosaccharide (fructose), a disaccharide (lactose), oligosaccharides (fructans and galactans), and polyols. Their ingestion increases delivery of readily fermentable substrate and water to the distal small intestine and proximal colon, which are likely to induce luminal distension and induction of functional gut symptoms. The restriction of their intake globally (as opposed to individually) reduces functional gut symptoms, an effect that is durable and can be reversed by their reintroduction into the diet (as shown by a randomized placebo-controlled trial). The diet has a high compliance rate. However it requires expert delivery by a dietitian trained in the diet. Breath hydrogen tests are useful to identify individuals who can completely absorb a load of fructose and lactose so that dietary restriction can be less stringent. CONCLUSIONS: The low FODMAP diet provides an effective approach to the management of patients with functional gut symptoms. The evidence base is now sufficiently strong to recommend its widespread application. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BC3c%252FptFOmuw%253D%253D md5=a472f1940ad3c7eb331764479febf2542Gibson, P. R.; Newnham, E.; Barrett, J. S.; Shepherd, S. J.; Muir, J. G. Review article: fructose malabsorption and the bigger picture Aliment. Pharmacol. Ther. 2007, 25, 349– 363DOI: 10.1111/j.1365-2036.2006.03186.x [Crossref], [PubMed], [CAS], Google Scholar2Review article: fructose malabsorption and the bigger pictureGibson, P. R.; Newnham, E.; Barrett, J. S.; Shepherd, S. J.; Muir, J. G.Alimentary Pharmacology and Therapeutics (2007), (4), 349-363CODEN: APTHEN; ISSN:0269-2813. (Blackwell Publishing Ltd.) A review. Fructose is found widely in the diet as a free hexose, as the disaccharide, sucrose and in a polymd. form (fructans). Free fructose has limited absorption in the small intestine, with up to one half of the population unable to completely absorb a load of 25 g. Av. daily intake of fructose varies from 11 to 54 g around the world. Fructans are not hydrolyzed or absorbed in the small intestine. The physiol. consequences of their malabsorption include increasing osmotic load, providing substrate for rapid bacterial fermn., changing gastrointestinal motility, promoting mucosal biofilm and altering the profile of bacteria. These effects are additive with other short-chain poorly absorbed carbohydrates such as sorbitol. The clin. significance of these events depends upon the response of the bowel to such changes; they have a higher chance of inducing symptoms in patients with functional gut disorders than asymptomatic subjects. Restricting dietary intake of free fructose and/or fructans may have durable symptomatic benefits in a high proportion of patients with functional gut disorders, but high quality evidence is lacking. It is proposed that confusion over the clin. relevance of fructose malabsorption may be reduced by regarding it not as an abnormality but as a physiol. process offering an opportunity to improve functional gastrointestinal symptoms by dietary change. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD2sXjs1Glurs%253D md5=eb5bfc3804e29c0c2d77d34529e118b83Shepherd, S. J.; Gibson, P. R. Fructose malabsorption and symptoms of irritable bowel syndrome: guidelines for effective dietary management J. Am. Diet. Assoc. 2006, 106, 1631– 1639DOI: 10.1016/j.jada.2006.07.010 [Crossref], [PubMed], [CAS], Google Scholar3Fructose malabsorption and symptoms of irritable bowel syndrome: guidelines for effective dietary managementShepherd Susan J; Gibson Peter RJournal of the American Dietetic Association (2006), (10), 1631-9 ISSN:0002-8223. Dietary fructose induces abdominal symptoms in patients with fructose malabsorption, but there are no published guidelines on its dietary management. The objective was to retrospectively evaluate a potentially successful diet therapy in patients with irritable bowel syndrome and fructose malabsorption. Tables detailing the content of fructose and fructans in foods were constructed. A dietary strategy comprising avoidance of foods containing substantial free fructose and short-chain fructans, limitation of the total dietary fructose load, encouragement of foods in which glucose was balanced with fructose, and co-ingestion of free glucose to balance excess free fructose was devised. Sixty-two consecutively referred patients with irritable bowel syndrome and fructose malabsorption on breath hydrogen testing underwent dietary instruction. Dietary adherence and effect on abdominal symptoms were evaluated via telephone interview 2 to 40 months (median 14 months) later. Response to the diet was defined as improvement of all symptoms by at least 5 points on a -10- to 10-point scale. Forty-eight patients (77%) adhered to the diet always or frequently. Forty-six (74%) of all patients responded positively in all abdominal symptoms. Positive response overall was significantly better in those adherent than nonadherent (85% vs 36%; P 0.01), as was improvement in individual symptoms (P 0.01 for all symptoms). This comprehensive fructose malabsorption dietary therapy achieves a high level of sustained adherence and good symptomatic response. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD28rntFaruw%253D%253D md5=816ae7ebceded39bf404b976c8e7a8504Gouyon, F.; Caillaud, L.; Carriere, V.; Klein, C.; Dalet, V.; Citadelle, D.; Kellett, G.; Thorens, B.; Leturque, A.; Brot-Laroche, E. Simple-sugar meals target GLUT2 at enterocyte apical membranes to improve sugar absorption: a study in GLUT2-null mice J. Physiol. 2003, 552, 823– 832DOI: 10.1113/jphysiol.2003.049247 [Crossref], [PubMed], [CAS], Google Scholar4Simple-sugar meals target GLUT2 at enterocyte apical membranes to improve sugar absorption: A study in GLUT2-null miceGouyon, F.; Caillaud, L.; Carriere, V.; Klein, C.; Dalet, V.; Citadelle, D.; Kellett, G. L.; Thorens, B.; Leturque, A.; Brot-laroche, E.Journal of Physiology (Cambridge, United Kingdom) (2003), (3), 823-832CODEN: JPHYA7; ISSN:0022-3751. (Cambridge University Press) The physiol. significance of the presence of GLUT2 at the food-facing pole of intestinal cells was examd. using fructose absorption in GLUT2-null and control mice fed different sugar diets. Confocal microscopic localization, protein and mRNA abundance, and tissue and membrane vesicle uptakes of fructose were assayed. GLUT2 was located in the basolateral membrane in mice fed meals devoid of simple sugars or contg. complex carbohydrates. The ingestion of a simple sugar meal promoted massive recruitment of GLUT2 to the food-facing membrane. Fructose uptake in brush-border membrane vesicles from GLUT2-null mice was half of that in wild-type mice and was similar to the cytochalasin B-insensitive component, i.e. GLUT5-mediated uptake. A 5-day consumption of sugar-rich diets increased fructose uptake 5-fold in wild-type tissue rings, but only 2-fold in GLUT2-null tissue. GLUT5 may have contributed up to 100% of the total uptake in wild-type mice fed low-sugar diets, but this contribution decreased to 60 and 40% with glucose and fructose diets, resp.; the complement was provided by GLUT2 activity. Thus, basal sugar uptake is mediated by the resident food-facing sodium-dependent glucose-transporting protein 1 (SGLT1) and GLUT5 transporters, whose mRNA abundances double in long-term dietary adaptation. We also obsd. that a large improvement of intestinal absorption was promoted by the transient recruitment of food-facing GLUT2, induced by the ingestion of a simple-sugar meal. Thus, GLUT2 and GLUT5 could exert complementary roles in adapting the absorption capacity of the intestine to occasional or repeated loads of dietary sugars. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD2cXitlSguw%253D%253D md5=f9ba88d3c2674b174458cfaba6b61d395Davidson, M. H.; Maki, K. C. Effects of dietary inulin on serum lipids J. Nutr. 1999, 129, 1474S– 1477s[PubMed], [CAS], Google Scholar5Effects of dietary inulin on serum lipidsDavidson, Michael H.; Maki, Kevin C.Journal of Nutrition (1999), (7S), 1474S-1477SCODEN: JONUAI; ISSN:0022-3166. (American Society for Nutritional Sciences) A review with 13 refs. Inulin belongs to fructan carbohydrates. Because inulin is resistant to digestion in the upper gastrointestinal tract, it reaches the large intestine essentially intact and is fermented by intestinal bacteria. It may be classified as a sol. dietary fiber. Sol. fibers modulate blood serum lipid levels. A recent study examd. the effects of consuming 3 servings per day of inulin-contg. foods, compared with effects of similar foods without inulin, on blood serum lipid profiles among hypercholesterolemic men and women. The practicality of including 18 g inulin/day in a low-fat diet was detd. The differences in responses between inulin and control periods were significant for LDL-cholesterol (-14.4%) and total cholesterol (-8.7%). Mild gastrointestinal discomfort was more common during the inulin than the control phase, but the gastrointestinal side-effect profile of inulin was similar to that of other sol. fibers. Inulin may have blunted the hypercholesterolemic effects obsd. during the consumption of control foods. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK1MXkt1CjtLc%253D md5=6b3fc56e9424ee113faab182d37f66626Goldstein, R.; Braverman, D.; Stankiewicz, H. Carbohydrate malabsorption and the effect of dietary restriction on symptoms of irritable bowel syndrome and functional bowel complaints Isr. Med. Assoc. J. 2000, 2, 583– 587[PubMed], [CAS], Google Scholar6Carbohydrate malabsorption and the effect of dietary restriction on symptoms of irritable bowel syndrome and functional bowel complaintsGoldstein R; Braverman D; Stankiewicz HThe Israel Medical Association journal : IMAJ (2000), (8), 583-7 ISSN:1565-1088. BACKGROUND: Carbohydrate malabsorption of lactose, fructose and sorbitol has already been described in normal volunteers and in patients with functional bowel complaints including irritable bowel syndrome. Elimination of the offending sugar(s) should result in clinical improvement. OBJECTIVE: To examine the importance of carbohydrate malabsorption in outpatients previously diagnosed as having functional bowel disorders, and to estimate the degree of clinical improvement following dietary restriction of the malabsorbed sugar(s). METHODS: A cohort of 239 patients defined as functional bowel complaints was divided into a group of 94 patients who met the Rome criteria for irritable bowel syndrome and a second group of 145 patients who did not fulfill these criteria and were defined as functional complaints. Lactose (18 g), fructose (25 g) and a mixture of fructose (25 g) plus sorbitol (5 g) solutions were administered at weekly intervals. End-expiratory hydrogen and methane breath samples were collected at 30 minute intervals for 4 hours. Incomplete absorption was defined as an increment in breath hydrogen of at least 20 ppm, or its equivalent in methane of at least 5 ppm. All patients received a diet without the offending sugar(s) for one month. RESULTS: Only 7% of patients with IBS and 8% of patients with FC absorbed all three sugars normally. The frequency of isolated lactose malabsorption was 16% and 12% respectively. The association of lactose and fructose-sorbitol malabsorption occurred in 61% of both patient groups. The frequency of sugar malabsorption among patients in both groups was 78% for lactose malabsorption (IBS 82%, FC 75%), 44% for fructose malabsorption and 73% for fructose-sorbitol malabsorption (IBS 70%, FC 75%). A marked improvement occurred in 56% of IBS and 60% of FC patients following dietary restriction. The number of symptoms decreased significantly in both groups (P 0.01) and correlated with the improvement index (IBS P 0.05, FC P 0.025). CONCLUSIONS: Combined sugar malabsorption patterns are common in functional bowel disorders and may contribute to symptomatology in most patients. Dietary restriction of the offending sugar(s) should be implemented before the institution of drug therapy. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD3cvjsFCjtg%253D%253D md5=27cddfde9a52adbbdb67c5b32ac653de7Pedersen, A.; Sandström, B.; Van Amelsvoort, J. M. The effect of ingestion of inulin on blood lipids and gastrointestinal symptoms in healthy females Br. J. Nutr. 1997, 78, 215– 222DOI: 10.1079/BJN19970141 [Crossref], [PubMed], [CAS], Google Scholar7The effect of ingestion of inulin on blood lipids and gastrointestinal symptoms in healthy femalesPedersen, Anette; Sandstrom, Brittmarie; Van Amelsvoort, Johan M. M.British Journal of Nutrition (1997), (2), 215-222CODEN: BJNUAV; ISSN:0007-1145. (CAB International) The effect of 14 g inulin added daily to a low-fat spread on fasting blood lipids and gastrointestinal symptoms was investigated in 64 young healthy women in a randomized double-blind crossover study involving two periods of 4 wk each. The test spread with or without inulin replaced habitual spreads during the test periods. No significant differences between the test periods in blood plasma total cholesterol, HDL-cholesterol, LDL-cholesterol, and triacylglycerol concns. were obsd. Gastrointestinal symptoms assessed with questionnaires showed that in the inulin period there was a higher degree of discomfort from flatulence and other gastrointestinal symptoms than in the control period. There was no indication of intestinal adaptation to this level of inulin intake. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK2sXlsVSrtbk%253D md5=32f2f14e39e376167d6aa593327ecb6b8Ravich, W.; Bayless, T. M. Carbohydrate absorption and malabsorption Clin. Gastroenterol 1983, 12, 335– 356[PubMed], [CAS], Google Scholar8Carbohydrate absorption and malabsorptionRavich, William J.; Bayless, Theodore M.Clinics in Gastroenterology (1983), (2), 335-56CODEN: CGSTA9; ISSN:0300-5089. A review with 104 refs. on the physiol. and biochem. of intestinal absorption of sugars, factors influencing sugar absorption and tolerance, and various disorders of sugar absorption (e.g., starch, lactose, glucose-galactose, and fructose malabsorptions). Therapeutic and com. applications of nonabsorbable sugars are also discussed. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaL3sXltVCjtrw%253D md5=c71641a7d347a814473fab486ab915c09Truswell, A. S.; Seach, J. M.; Thorburn, A. Incomplete absorption of pure fructose in healthy subjects and the facilitating effect of glucose Am. J. Clin. Nutr. 1988, 48, 1424– 1430[PubMed], [CAS], Google Scholar9Incomplete absorption of pure fructose in healthy subjects and the facilitating effect of glucoseTruswell, A. Stewart; Seach, John M.; Thorburn, Anne W.American Journal of Clinical Nutrition (1988), (6), 1424-30CODEN: AJCNAC; ISSN:0002-9165. Small-intestinal absorption of fructose was investigated in healthy human subjects by sequential breath-H2 measurements. Of 103 subjects, 58% produced 20 μL H2/L after consuming 50 g pure fructose in water. About half of those who absorbed fructose incompletely (incomplete absorbers) had abdominal symptoms. Malabsorption of medium doses of pure fructose may therefore be common in man. When 25 g pure fructose was consumed, only 19% of 21 poor absorbers (of 50 g fructose) still produced excess breath H2. When glucose was taken with fructose, the frequency and amt. of excessive breath H2 was substantially reduced. This facilitating phenomenon is not generally known but is important because in natural foods fructose occurs in assocn. or in combination (as sucrose) with glucose. Plasma fructose responses were not lower in poor absorbers presumably because these responses depend more on how much fructose passes through the liver than on how much is absorbed. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaL1MXls1ChtQ%253D%253D md5=72de68bd82f485eef2a13d039119cd3d10Hungin, A.; Whorwell, P.; Tack, J.; Mearin, F. The prevalence, patterns and impact of irritable bowel syndrome: an international survey of 40 000 subjects Aliment. Pharmacol. Ther. 2003, 17, 643– 650DOI: 10.1046/j.1365-2036.2003.01456.x [Crossref], [PubMed], [CAS], Google Scholar10The prevalence, patterns and impact of irritable bowel syndrome: an international survey of 40,000 subjectsHungin A P S; Whorwell P J; Tack J; Mearin FAlimentary pharmacology therapeutics (2003), (5), 643-50 ISSN:0269-2813. AIM: To determine the prevalence, symptom pattern and impact of the irritable bowel syndrome, across eight European countries, using a standardized methodology. METHODS: A community survey of 41 984 individuals was performed using quota sampling and random digit telephone dialing to identify those with diagnosed irritable bowel syndrome or those meeting diagnostic criteria, followed by in-depth interviews. RESULTS: The overall prevalence was 11.5% (6.2-12%); 9.6% had current symptoms, 4.8% had been formally diagnosed and a further 2.9%, 4.2% and 6.5% met the Rome II, Rome I or Manning criteria, respectively. Bowel habit classification varied by criteria: 63% had an 'alternating' bowel habit by Rome II vs. 21% by self-report. On average, 69% reported symptoms lasting for 1 h, twice daily, for 7 days a month. Irritable bowel syndrome sufferers reported more peptic ulcer (13% vs. 6%), reflux (21% vs. 7%) and appendectomy (17% vs. 11%), but not hysterectomy, cholecystectomy or bladder procedures. Ninety per cent had consulted in primary care and 17% in hospital; 69% had used medication. Irritable bowel syndrome substantially interfered with lifestyle and caused absenteeism. CONCLUSIONS: Irritable bowel syndrome is common with major effects on lifestyle and health care. The majority of cases are undiagnosed and the prevalence varies strikingly between countries. Diagnostic criteria are associated with varying prevalences and bowel habit sub-types. This limits their utility in clinical practice and the transferability of research findings using them. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD3s7islCntg%253D%253D md5=7380acea14e0a32c6d9869224c707f3911Tuck, C. J.; Muir, J. G.; Barrett, J. S.; Gibson, P. R. Fermentable oligosaccharides, disaccharides, monosaccharides and polyols: role in irritable bowel syndrome Expert Rev. Gastroenterol. Hepatol. 2014, 8, 819– 834DOI: 10.1586/17474124.2014.917956 [Crossref], [PubMed], [CAS], Google Scholar11Fermentable oligosaccharides, disaccharides, monosaccharides and polyols: role in irritable bowel syndromeTuck, Caroline J.; Muir, Jane G.; Barrett, Jacqueline S.; Gibson, Peter R.Expert Review of Gastroenterology Hepatology (2014), (7), 819-834CODEN: ERGHBD; ISSN:1747-4124. (Informa Healthcare) A review. Irritable bowel syndrome (IBS) was previously left poorly treated despite its high prevalence and cost. Over the past decade, significant research has been conducted providing new dietary strategies for IBS management. The 'low fermentable oligosaccharides, disaccharides, monosaccharides and polyols diet' has shown symptom improvement in 68-76% of patients. Randomized, controlled trials have now proven its efficacy. The diet, low in poorly absorbed and fermentable carbohydrates, uses dietary restriction and re-challenge to det. individual tolerance to various short-chain carbohydrates. However there may be potential detrimental effects of the diet in the long term, due to potential changes to the gastrointestinal microbiota. Appropriate dietary education and management of the diet is imperative. Future research should focus on the relevance of changes to the microbiota and ways to liberalize the dietary restrictions. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2cXhtl2hsbnL md5=5bbe5f53fdb699216d6c7a103ba4905712Halmos, E. P.; Power, V. A.; Shepherd, S. J.; Gibson, P. R.; Muir, J. G. A diet low in FODMAPs reduces symptoms of irritable bowel syndrome Gastroenterology 2014, 146, 67– 75DOI: 10.1053/j.gastro.2013.09.046 [Crossref], [PubMed], [CAS], Google Scholar12A Diet Low in FODMAPs Reduces Symptoms of Irritable Bowel SyndromeHalmos, Emma P.; Power, Victoria A.; Shepherd, Susan J.; Gibson, Peter R.; Muir, Jane G.Gastroenterology (2014), (1), 67-75.e5CODEN: GASTAB; ISSN:0016-5085. (Elsevier) A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) often is used to manage functional gastrointestinal symptoms in patients with irritable bowel syndrome (IBS), yet there is limited evidence of its efficacy, compared with a normal Western diet. We investigated the effects of a diet low in FODMAPs compared with an Australian diet, in a randomized, controlled, single-blind, cross-over trial of patients with IBS. In a study of 30 patients with IBS and 8 healthy individuals (controls, matched for demographics and diet), we collected dietary data from subjects for 1 habitual week. Participants then randomly were assigned to groups that received 21 days of either a diet low in FODMAPs or a typical Australian diet, followed by a washout period of at least 21 days, before crossing over to the alternate diet. Daily symptoms were rated using a 0- to 100-mm visual analog scale. Almost all food was provided during the interventional diet periods, with a goal of less than 0.5 g intake of FODMAPs per meal for the low-FODMAP diet. All stools were collected from days 17-21 and assessed for frequency, wt., water content, and King's Stool Chart rating. Subjects with IBS had lower overall gastrointestinal symptom scores (22.8; 95% confidence interval, 16.7-28.8 mm) while on a diet low in FODMAPs, compared with the Australian diet (44.9; 95% confidence interval, 36.6-53.1 mm; P .001) and the subjects' habitual diet. Bloating, pain, and passage of wind also were reduced while IBS patients were on the low-FODMAP diet. Symptoms were minimal and unaltered by either diet among controls. Patients of all IBS subtypes had greater satisfaction with stool consistency while on the low-FODMAP diet, but diarrhea-predominant IBS was the only subtype with altered fecal frequency and King's Stool Chart scores. In a controlled, cross-over study of patients with IBS, a diet low in FODMAPs effectively reduced functional gastrointestinal symptoms. This high-quality evidence supports its use as a first-line therapy. Clin. Trial no.: ACTRN12612001185853. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXitVShsLvP md5=cbdfad882252955c63b194c59b89cfab13Marsh, A.; Eslick, E. M.; Eslick, G. D. Does a diet low in FODMAPs reduce symptoms associated with functional gastrointestinal disorders? A comprehensive systematic review and meta-analysis Eur. J. Nutr. 2016, 55, 897– 906DOI: 10.1007/s00394-015-0922-1 [Crossref], [PubMed], [CAS], Google Scholar13Does a diet low in FODMAPs reduce symptoms associated with functional gastrointestinal disorders? A comprehensive systematic review and meta-analysisMarsh, Abigail; Eslick, Enid M.; Eslick, Guy D.European Journal of Nutrition (2016), (3), 897-906CODEN: EJNUFZ; ISSN:1436-6207. (Springer) Background: Functional gastrointestinal symptoms such as abdominal pain, bloating, distension, constipation, diarrhea and flatulence have been noted in patients with irritable bowel syndrome (IBS) or inflammatory bowel disease (IBD). The diversity of symptoms has meant that finding an effective treatment has been challenging with most treatments alleviating only the primary symptom. A novel treatment option for IBS and IBD currently generating much excitement is the low fermentable, oligo-, di-, mono-saccharides and polyol (FODMAP) diet. The aim of this meta-anal. was to det. the evidence of the efficacy of such a diet in the treatment of functional gastrointestinal symptoms. Methods: Electronic databases were searched through to March 2015 to identify relevant studies. Pooled odds ratios (ORs) and 95 % confidence intervals were calcd. for the effect of a low FODMAP diet on the redn. in IBS [Symptoms Severity Score (SSS)] score and increase in IBS quality of life (QOL) score for both randomized clin. trials (RCTs) and non-randomized interventions using a random-effects model. Results: Six RCTs and 16 non-randomized interventions were included in the anal. There was a significant decrease in IBS SSS scores for those individuals on a low FODMAP diet in both the RCTs (OR 0.44, 95 % CI 0.25-0.76; I2 = 35.52, p = 0.00) and non-randomized interventions (OR 0.03, 95 % CI 0.01-0.2; I2 = 69.1, p = 0.02). In addn., there was a significant improvement in the IBS-QOL score for RCTs (OR 1.84, 95 % CI 1.12-3.03; I2 = 0.00, p = 0.39) and for non-randomized interventions (OR 3.18, 95 % CI 1.60-6.31; I2 = 0.00, p = 0.89). Further, following a low FODMAP diet was found to significantly reduce symptom severity for abdominal pain (OR 1.81, 95 % CI 1.13-2.88; I2 = 0.00, p = 0.56), bloating (OR 1.75, 95 % CI 1.07-2.87; I2 = 0.00, p = 0.45) and overall symptoms (OR 1.81, 95 % CI 1.11-2.95; I2 = 0.00, p = 0.4) in the RCTs. In the non-randomized interventions similar findings were obsd. Conclusion: The present meta-anal. supports the efficacy of a low FODMAP diet in the treatment of functional gastrointestinal symptoms. Further research should ensure studies include dietary adherence, and more studies looking at greater no. of patients and long-term adherence to a low FODMAP diet need to be conducted. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXoslChu78%253D md5=78320da0791a5a972b04550a20b91ae314Ong, D. K.; Mitchell, S. B.; Barrett, J. S.; Shepherd, S. J.; Irving, P. M.; Biesiekierski, J. R.; Smith, S.; Gibson, P. R.; Muir, J. G. Manipulation of dietary short chain carbohydrates alters the pattern of gas production and genesis of symptoms in irritable bowel syndrome J. Gastroenterol. Hepatol. 2010, 25, 1366– 1373DOI: 10.1111/j.1440-1746.2010.06370.x [Crossref], [PubMed], [CAS], Google Scholar14Manipulation of dietary short chain carbohydrates alters the pattern of gas production and genesis of symptoms in irritable bowel syndromeOng, Derrick K.; Mitchell, Shaylyn B.; Barrett, Jacqueline S.; Shepherd, Sue J.; Irving, Peter M.; Biesiekierski, Jessica R.; Smith, Stuart; Gibson, Peter R.; Muir, Jane G.Journal of Gastroenterology and Hepatology (2010), (8), 1366-1373CODEN: JGHEEO; ISSN:0815-9319. (Wiley-Blackwell) Redn. of short-chain poorly absorbed carbohydrates (FODMAPs) in the diet reduces symptoms of irritable bowel syndrome (IBS). In the present study, we aimed to compare the patterns of breath hydrogen and methane and symptoms produced in response to diets that differed only in FODMAP content. 15 Healthy subjects and 15 with IBS (Rome III criteria) undertook a single-blind, crossover intervention trial involving consuming provided diets that were either low (9 g/day) or high (50 g/day) in FODMAPs for 2 days. Food and gastrointestinal symptom diaries were kept and breath samples collected hourly over 14 h on day 2 of each diet. Higher levels of breath hydrogen were produced over the entire day with the high FODMAP diet for healthy volunteers (181 ± 77 ppm. 14 h vs 43 ± 18; mean ± SD P 0.0001) and patients with IBS (242 ± 79 vs 62 ± 23; P 0.0001), who had higher levels during each dietary period than the controls (P 0.05). Breath methane, produced by 10 subjects within each group, was reduced with the high FODMAP intake in healthy subjects (47 ± 29 vs 109 ± 77; P = 0.043), but was not different in patients with IBS (126 ± 153 vs 86 ± 72). Gastrointestinal symptoms and lethargy were significantly induced by the high FODMAP diet in patients with IBS, while only increased flatus prodn. was reported by healthy volunteers. Dietary FODMAPs induce prolonged hydrogen prodn. in the intestine that is greater in IBS, influence the amt. of methane produced, and induce gastrointestinal and systemic symptoms experienced by patients with IBS. The results offer mechanisms underlying the efficacy of the low FODMAP diet in IBS. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3cXhtFahsLnN md5=201bbe25bff04262053ae4ee0f6be15415Pedersen, N.; Vegh, Z.; Burisch, J.; Jensen, L.; Ankersen, D. V.; Felding, M.; Andersen, N. N.; Munkholm, P. Ehealth monitoring in irritable bowel syndrome patients treated with low fermentable oligo-, di-, mono-saccharides and polyols diet World J. Gastroenterol. 2014, 20, 6680– 6684[Crossref], [PubMed], [CAS], Google Scholar15Ehealth monitoring in irritable bowel syndrome patients treated with low fermentable oligo-, di-, mono-saccharides and polyols dietPedersen Natalia; Vegh Zsuzsanna; Burisch Johan; Jensen Lisbeth; Ankersen Dorit Vedel; Felding Maria; Andersen Nynne Nyboe; Munkholm PiaWorld journal of gastroenterology (2014), (21), 6680-4 ISSN:. In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), during 12 wk registering their symptoms on the web-application (www.ibs.constant-care.dk). During a control period of the first 6-wk patients were asked to register their IBS-SSS and IBS-QoL on the web-application weekly without receiving any intervention. Thereafter, low fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) diet (LFD) was introduced for the next 6 wk while continuing the registration. Though a small sample size a significant improvement in disease activity (IBS-SSS) was observed during both the control period, median: 278 (range: 122-377), P = 0.02, and subsequently during the LFD period, median: 151 (range: 29-334), P 0.01. The IBS-QoL solely changed significantly during the LFD period, median: 67 (37-120), P 0.01. The significant reduction in disease activity during the control period shows a positive effect of the web-application on IBS symptoms when presented as a "traffic light". However adding the diet reduced IBS-SSS to 150, inactive to mild symptoms. In the future results from larger scale trials are awaited. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BC2cfhtVaruw%253D%253D md5=21c2b09665340eab2d4b2d3fc463beee16Staudacher, H.; Whelan, K.; Irving, P.; Lomer, M. Comparison of symptom response following advice for a diet low in fermentable carbohydrates (FODMAPs) versus standard dietary advice in patients with irritable bowel syndrome J. Hum. Nutr. Diet. 2011, 24, 487– 495DOI: 10.1111/j.1365-277X.2011.01162.x [Crossref], [PubMed], [CAS], Google Scholar16Comparison of symptom response following advice for a diet low in fermentable carbohydrates (FODMAPs) versus standard dietary advice in patients with irritable bowel syndromeStaudacher H M; Whelan K; Irving P M; Lomer M C EJournal of human nutrition and dietetics : the official journal of the British Dietetic Association (2011), (5), 487-95 ISSN:. BACKGROUND: Emerging evidence indicates that the consumption of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) may result in symptoms in some patients with irritable bowel syndrome (IBS). The present study aimed to determine whether a low FODMAP diet is effective for symptom control in patients with IBS and to compare its effects with those of standard dietary advice based on the UK National Institute for Health and Clinical Excellence (NICE) guidelines. METHODS: Consecutive patients with IBS who attended a follow-up dietetic outpatient visit for dietary management of their symptoms were included. Questionnaires were completed for patients who received standard (n = 39) or low FODMAP dietary advice (n = 43). Data were recorded on symptom change and comparisons were made between groups. RESULTS: In total, more patients in the low FODMAP group reported satisfaction with their symptom response (76%) compared to the standard group (54%, P = 0.038). Composite symptom score data showed better overall symptom response in the low FODMAP group (86%) compared to the standard group (49%, P 0.001). Significantly more patients in the low FODMAP group compared to the standard group reported improvements in bloating (low FODMAP 82% versus standard 49%, P = 0.002), abdominal pain (low FODMAP 85% versus standard 61%, P = 0.023) and flatulence (low FODMAP 87% versus standard 50%, P = 0.001). CONCLUSIONS: A low FODMAP diet appears to be more effective than standard dietary advice for symptom control in IBS. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BC3Mfgtlyluw%253D%253D md5=b3a81b908705eeb7a2dfcf1eaebda97b17Staudacher, H. M.; Lomer, M. C.; Anderson, J. L.; Barrett, J. S.; Muir, J. G.; Irving, P. M.; Whelan, K. Fermentable carbohydrate restriction reduces luminal bifidobacteria and gastrointestinal symptoms in patients with irritable bowel syndrome J. Nutr. 2012, 142, 1510– 1518DOI: 10.3945/jn.112.159285 [Crossref], [PubMed], [CAS], Google Scholar17Fermentable carbohydrate restriction reduces luminal bifidobacteria and gastrointestinal symptoms in patients with irritable bowel syndromeStaudacher, Heidi M.; Lomer, Miranda C. E.; Anderson, Jacqueline L.; Barrett, Jacqueline S.; Muir, Jane G.; Irving, Peter M.; Whelan, KevinJournal of Nutrition (2012), (8), 1510-1518CODEN: JONUAI; ISSN:0022-3166. (American Society for Nutrition) Preliminary studies indicate that dietary restriction of fermentable short-chain carbohydrates improves symptoms in irritable bowel syndrome (IBS). Prebiotic fructo-oligosaccharides and galacto-oligosaccharides stimulate colonic bifidobacteria. However, the effect of restricting fermentable short-chain carbohydrates on the gastrointestinal (GI) microbiota has never been examd. This randomized controlled trial aimed to investigate the effects of fermentable carbohydrate restriction on luminal microbiota, SCFA, and GI symptoms in patients with IBS. Patients with IBS were randomized to the intervention diet or habitual diet for 4 wk. The incidence and severity of symptoms and stool output were recorded for 7 d at baseline and follow-up. A stool sample was collected and analyzed for bacterial groups using fluorescent in situ hybridization. Of 41 patients randomized, 6 were withdrawn. At follow-up, there was lower intake of total short-chain fermentable carbohydrates in the intervention group compared with controls (P = 0.001). The total luminal bacteria at follow-up did not differ between groups; however, there were lower concns. (P 0.001) and proportions (P 0.001) of bifidobacteria in the intervention group compared with controls when adjusted for baseline. In the intention-to-treat anal., more patients in the intervention group reported adequate control of symptoms (13/19, 68%) compared with controls (5/22, 23%; P = 0.005). This randomized controlled trial demonstrated a redn. in concn. and proportion of luminal bifidobacteria after 4 wk of fermentable carbohydrate restriction. Although the intervention was effective in managing IBS symptoms, the implications of its effect on the GI microbiota are still to be detd. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC38XhtFajsLvI md5=8ba6331418f86ca2acc284477a1f6a6118Biesiekierski, J. R.; Peters, S. L.; Newnham, E. D.; Rosella, O.; Muir, J. G.; Gibson, P. R. No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates Gastroenterology 2013, 145, 320– 328DOI: 10.1053/j.gastro.2013.04.051 [Crossref], [PubMed], [CAS], Google Scholar18No Effects of Gluten in Patients With Self-Reported Non-Celiac Gluten Sensitivity After Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain CarbohydratesBiesiekierski, Jessica R.; Peters, Simone L.; Newnham, Evan D.; Rosella, Ourania; Muir, Jane G.; Gibson, Peter R.Gastroenterology (2013), (2), 320-328.e3CODEN: GASTAB; ISSN:0016-5085. (Elsevier) Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease but their symptoms improve when they are placed on gluten-free diets. We investigated the specific effects of gluten after dietary redn. of fermentable, poorly absorbed, short-chain carbohydrates (fermentable, oligo-, di-, monosaccharides, and polyols [FODMAPs]) in subjects believed to have NCGS. We performed a double-blind cross-over trial of 37 subjects (aged 24-61 y, 6 men) with NCGS and irritable bowel syndrome (based on Rome III criteria), but not celiac disease. Participants were randomly assigned to groups given a 2-wk diet of reduced FODMAPs, and were then placed on high-gluten (16 g gluten/d), low-gluten (2 g gluten/d and 14 g whey protein/d), or control (16 g whey protein/d) diets for 1 wk, followed by a washout period of at least 2 wk. We assessed serum and fecal markers of intestinal inflammation/injury and immune activation, and indexes of fatigue. Twenty-two participants then crossed over to groups given gluten (16 g/d), whey (16 g/d), or control (no addnl. protein) diets for 3 days. Symptoms were evaluated by visual analog scales. In all participants, gastrointestinal symptoms consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or whey protein. Gluten-specific effects were obsd. in only 8% of participants. There were no diet-specific changes in any biomarker. During the 3-day rechallenge, participants' symptoms increased by similar levels among groups. Gluten-specific gastrointestinal effects were not reproduced. An order effect was obsd. In a placebo-controlled, cross-over rechallenge study, we found no evidence of specific or dose-dependent effects of gluten in patients with NCGS placed diets low in FODMAPs. www.anzctr.org.au. ACTRN12610000524099. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXhtFyntrnI md5=c8530b8aea2ff135bc9dfcb531e4e1ec19Gearry, R. B.; Irving, P. M.; Barrett, J. S.; Nathan, D. M.; Shepherd, S. J.; Gibson, P. R. Reduction of dietary poorly absorbed short-chain carbohydrates (FODMAPs) improves abdominal symptoms in patients with inflammatory bowel disease—a pilot study J. Chrons Colitis 2009, 3, 8– 14DOI: 10.1016/j.crohns.2008.09.004 [Crossref], [PubMed], Google ScholarThere is no corresponding record for this reference.20Gibson, P.; Shepherd, S. Personal view: food for thought–western lifestyle and susceptibility to Crohn’s disease. The FODMAP hypothesis Aliment. Pharmacol. Ther. 2005, 21, 1399– 1409DOI: 10.1111/j.1365-2036.2005.02506.x [Crossref], [PubMed], [CAS], Google Scholar20Personal view: food for thought--western lifestyle and susceptibility to Crohn's disease. The FODMAP hypothesisGibson P R; Shepherd S JAlimentary pharmacology therapeutics (2005), (12), 1399-409 ISSN:0269-2813. Susceptibility to the development of Crohn's disease involves a combination of genetic and environmental factors. The association of Crohn's disease with westernization has implicated lifestyle factors in pathogenesis. While diet is a likely candidate, evidence for specific changes in dietary habits and/or intake has been lacking. A new hypothesis is proposed, by which excessive delivery of highly fermentable but poorly absorbed short-chain carbohydrates and polyols (designated FODMAPs--Fermentable Oligo-, Di- and Mono-saccharides And Polyols) to the distal small intestinal and colonic lumen is a dietary factor underlying susceptibility to Crohn's disease. The subsequent rapid fermentation of FODMAPs in the distal small and proximal large intestine induces conditions in the bowel that lead to increased intestinal permeability, a predisposing factor to the development of Crohn's disease. Evidence supporting this hypothesis includes the increasing intake of FODMAPs in western societies, the association of increased intake of sugars in the development of Crohn's disease, and the previously documented effects of the ingestion of excessive FODMAPs on the bowel. This hypothesis provides potential for the design of preventive strategies and raises concern about current enthusiasm for putative health-promoting effects of FODMAPs. One of the greatest challenges in defining the pathogenesis of Crohn's disease is to identify predisposing environmental factors. Such an achievement might lead to the development of preventive strategies for, and the definition of, possible target for changing the natural history of this serious disease. The present paper describes a new hypothesis for one such environmental factor. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A280%3ADC%252BD2Mzgt1aqsw%253D%253D md5=753f9a83f19e56f9e45f74cd18dff1c421Huynh, B.-L.; Palmer, L.; Mather, D. E.; Wallwork, H.; Graham, R. D.; Welch, R. M.; Stangoulis, J. C. R. Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method J. Cereal Sci. 2008, 48, 369– 378DOI: 10.1016/j.jcs.2007.10.004 [Crossref], [CAS], Google Scholar21Genotypic variation in wheat grain fructan content revealed by a simplified HPLC methodHuynh, Bao-Lam; Palmer, Lachlan; Mather, Diane E.; Wallwork, Hugh; Graham, Robin D.; Welch, Ross M.; Stangoulis, James C. R.Journal of Cereal Science (2008), (2), 369-378CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) Fructans are prebiotics, with potentially beneficial effects on human health. This study aimed to examine genetic variation in wheat grain fructan content using a simplified anal. method. The method involves extg. fructans from wheat grain followed by enzymic hydrolysis to break down fructans into monosaccharides that can then be quant. measured by anion-exchange liq. chromatog. coupled with pulsed amperometric detection. The modified procedure is reliable and allows the handling of large nos. of flour samples at a low cost, and could therefore be useful for assessing large nos. of wheat breeding lines. Using this method, grain samples taken from 19 bread wheat cultivars and breeding lines grown in both glasshouse and the field were analyzed for grain fructan content. In addn., grain samples of 29 international wheat landraces and 14 new wheat breeding lines from the International Maize and Wheat Improvement Center (CIMMYT) were surveyed for their fructan contents. There was significant genotypic variation among these materials, with grain fructan content ranging from 0.7 to 2.9% of grain dry wt. There was no evidence of strong genotype-by-environment interaction; the fructan contents of field-grown grain samples were pos. correlated (r = 0.83) with those of glasshouse-grown samples of the same cultivars. It should therefore be possible to investigate the genetic control of variation for this trait using the simplified HPLC method and to select effectively for increased grain fructan content in wheat breeding. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD1cXhtVarsLvP md5=56ac440d0407c9b9235546473cdfe8c422Lewis, D. Nomenclature and diagrammatic representation of oligomeric fructans-a paper for discussion New Phytol. 1993, 124, 583– 594DOI: 10.1111/j.1469-8137.1993.tb03848.x [Crossref], Google ScholarThere is no corresponding record for this reference.23Knudsen, B. K.; Hessov, I. Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man Br. J. Nutr. 1995, 74, 101– 113DOI: 10.1079/BJN19950110 [Crossref], [PubMed], [CAS], Google Scholar23Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of manKnudsen, K. E. Bach; Hessov, I.British Journal of Nutrition (1995), (1), 101-13CODEN: BJNUAV; ISSN:0007-1145. (Cambridge University Press) The recovery of inulin, a naturally occurring β(2→1)-fructan isolated from Jerusalem artichoke (Helianthus tuberosus L.), in the small intestine of man was studied in ileostomy subjects. The ileostomists were given a low-dietary-fiber diet based on white wheat bread and virtually free of inulin, and the same diet with the addn. of 10 g and 30 g inulin product resp., and the recovery and mean transit time (MTT) of inulin were estd. by tracking inulin in ileal effluent. The recovery of inulin was approx. 87% at both ingestion levels. MTT was 4.9 (SE 0.6) h at an intake of 10 g inulin product decreasing to 3.4 (SE 0.3) h at an intake of 30 g inulin product. A significant change in the fructose:glucose ratio of inulin from ingestion (4.1) to recovery in ileal effluent (4.5-4.7) and a lower recovery of the glucose residue than of the fructose residue of inulin indicate that the low-mol.-wt. inulins are more sensitive to hydrolysis than the high-mol.-wt. fragments. The loss of inulin during passage through the small intestine is presumably due to hydrolysis by either acids or enzymes and to microbial degrdn. by the microflora permanently colonizing the distal small intestine. The concns. of lactic acid (LA) and short-chain fatty acids (SCFA) in frequently collected ileal effluents on the control day were approx. 6 mmol/l and approx. 55 mmol/l resp. During periods with inulin ingestion the concn. of LA increased to 18-26 mmol/l, while the concn. of SCFA ran converse and decreased to 18-32 mmol/l. The osmotic loads (68 and 204 mosmol/l) assocd. with the ingestion of inulin product caused minor malabsorption of low-mol.-wt. sugars. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK2MXnt1CktLw%253D md5=71ba743ac6a70713a19d68f1e154999624Nilsson, U.; Öste, R.; Jägerstad, M. Cereal fructans: Hydrolysis by yeast invertase, in vitro and during fermentation J. Cereal Sci. 1987, 6, 53– 60DOI: 10.1016/S0733-5210(87)80040-1 [Crossref], [CAS], Google Scholar24Cereal fructans: hydrolysis by yeast invertase, in vitro and during fermentationNilsson, Urban; Oeste, Rickard; Jaegerstad, MargarethaJournal of Cereal Science (1987), (1), 53-60CODEN: JCSCDA; ISSN:0733-5210. Cereal fructans were isolated from wheat flour and fractionated into tri-, tetra-, penta- and the higher mol. wt. oligo- and polysaccharides. These five fructan fractions were used as substrates for both com. invertase and bakers' yeast and were compared with sucrose and inulin. Optimal pH for hydrolysis with invertase was in the range 4.5 to 5.0 for all substrates except inulin, which showed an optimum pH at 6.0. The hydrolytic activity of both invertase and bakers' yeast towards the various fructan oligomers decreased with an increase in their mol. size. In comparison with sucrose, the 5 fructan fractions were hydrolyzed at the following rates: tri- (14-17%); tetra- (10-12%); penta- (9%) and the 2 higher-mol.-wt. fractions between 2 and 7%. Enzyme kinetics were investigated using di-, tri- and tetrasaccharides as substrates. The hydrolysis of cereal fructans by bakers' yeast during fermn. of doughs prepd. from wheat flour was also investigated. During 1 h of fermn., most of the tri-, tetra and pentasaccharides disappeared, amounting to half of the fructan concn. initially present. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaL2sXltlaqtbY%253D md5=0fe516db9efa4956cd482aef320a28cf25Verspreet, J.; Hemdane, S.; Dornez, E.; Cuyvers, S.; Delcour, J. A.; Courtin, C. M. Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast (Saccharomyces cerevisiae)-mediated degradation J. Agric. Food Chem. 2013, 61, 1397– 1404DOI: 10.1021/jf3050846 [ACS Full Text ], [CAS], Google Scholar25Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies To Prevent Their Yeast (Saccharomyces cerevisiae)-Mediated DegradationVerspreet, Joran; Hemdane, Sami; Dornez, Emmie; Cuyvers, Sven; Delcour, Jan A.; Courtin, Christophe M.Journal of Agricultural and Food Chemistry (2013), (6), 1397-1404CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society) The degrdn. of endogenous wheat grain fructans, oligosaccharides with possible health-promoting potential, during wheat whole meal bread making was investigated, and several strategies to prevent their degrdn. were evaluated. Up to 78.4±5.2% of the fructans initially present in wheat whole meal were degraded during bread making by the action of yeast (Saccharomyces cerevisiae) invertase. The addn. of sucrose to dough delayed fructan degrdn. but had no effect on final fructan concns. However, yeast growth conditions and yeast genotype did have a clear impact. A 3-fold redn. of fructan degrdn. could be achieved when the com. bread yeast strain was replaced by yeast strains with lower sucrose degrdn. activity. Finally, fructan degrdn. during bread making could be prevented completely by the use of a yeast strain lacking invertase. These results show that the nutritional profile of bread can be enhanced through appropriate yeast technol. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXhtFyjs7w%253D md5=2d8bb71bdad37f2b0d2c30b5f32da63826Gélinas, P.; McKinnon, C.; Gagnon, F. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat Int. J. Food Sci. Technol. 2016, 51, 555– 564DOI: 10.1111/ijfs.13022 [Crossref], [CAS], Google Scholar26Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheatGelinas, Pierre; McKinnon, Carole; Gagnon, FleurInternational Journal of Food Science and Technology (2016), (3), 555-564CODEN: IJFTEZ; ISSN:0950-5423. (Wiley-Blackwell) Summary : The aim of this study was to det. wheat constituents in bread and pasta that might result in intestinal gas prodn. Fructans, water-sol. arabinoxylans, arabinogalactan proteins and fermentable sugars were followed in bread and pasta made with ancient (Khorasan wheat; emmer) and modern wheats (common wheat; durum). After fermn. for 180 min, 80% of fructans were eliminated and higher levels of fructose than glucose accumulated in bread dough supplemented with sucrose. Whole-grain Khorasan wheat and emmer flours inhibited yeast fermentative activity. Half of fructans, arabinogalactan proteins and sugars were washed out in cooking water for pasta. Water-sol. wheat arabinoxylans increased in bread and cooked pasta. With very low levels (0.3-0.8%, dry basis), fructans in cooked pasta and, in particular, long-fermn. bread prepd. with modern or ancient wheat would unlikely act as major gas-forming triggers of gastrointestinal discomfort assocd. with noncoeliac gluten sensitivity. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXitVylsrjM md5=54347bd6671b25ed5d1cc1ec94dc83c327Knez, M.; Abbott, C.; Stangoulis, J. C. Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads Eur. Food Res. Technol. 2014, 239, 803– 811DOI: 10.1007/s00217-014-2273-1 [Crossref], [CAS], Google Scholar27Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breadsKnez, Marija; Abbott, Cathy; Stangoulis, James C. R.European Food Research and Technology (2014), (5), 803-811CODEN: EFRTFO; ISSN:1438-2377. (Springer) Fructans and arabinoxylans (AXs) are prebiotics naturally occurring in cereal grains which have well-known beneficial effects on human health. However, the majority of grains consumed by humans are processed prior to the consumption. The effect of baking on fructan and AX levels has been studied in rye breads, but there is a scarcity of data on the presence of fructans and AXs in wheat breads. Therefore, the aim of this study was to investigate the effect of baking on stability of fructans and total AXs in breads made from both wheat and rye flours. Bread loaves were baked using an automatic bread maker Breville BBM100 (Sydney, Australia). Sugar anal. was performed using high-performance liq. chromatog. on a Dionex ICS-3000 unit. This study showed slight loss of total AXs (6-10 %) during prepn. processes of leavened, yeast-free and unleavened breads. In contrast, there was 40-60 % degrdn. in fructan content of leavened, but no significant losses of fructans in unleavened breads. Yeast-free breads had higher contents of both fructans and AXs than leavened breads. Generally, smaller changes in the content of these prebiotics were apparent in wholemeal and rye than in white breads. It seems that differences in the structures of AXs and fructans in cereals, and the presence of yeast play significant role in detg. stabilities of these components during baking. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2cXhtVGqur7E md5=3227d1663d40fdd01fae5fc8e9710cc528Varney, J.; Barrett, J.; Scarlata, K.; Catsos, P.; Gibson, P. R.; Muir, J. G. FODMAPs: food composition, defining cutoff values and international application J. Gastroenterol. Hepatol. 2017, 32, 53– 61DOI: 10.1111/jgh.13698 [Crossref], [PubMed], [CAS], Google Scholar28FODMAPs: food composition, defining cutoff values and international applicationVarney, Jane; Barrett, Jacqueline; Scarlata, Kate; Catsos, Patsy; Gibson, Peter R.; Muir, Jane G.Journal of Gastroenterology and Hepatology (2017), (S1), 53-61CODEN: JGHEEO; ISSN:0815-9319. (Wiley-Blackwell) The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required not only extensive food compn. data but also the establishment of "cutoff values" to classify foods as low-FODMAP. These cutoff values relate to each particular FODMAP present in a food, including oligosaccharides (fructans and galacto-oligosaccharides), sugar polyols (mannitol and sorbitol), lactose, and fructose in excess of glucose. Cutoff values were derived by considering the FODMAP levels in typical serving sizes of foods that commonly trigger symptoms in individuals with irritable bowel syndrome, as well as foods that were generally well tolerated. The reliability of these FODMAP cutoff values has been tested in a no. of dietary studies. The development of the techniques to quantify the FODMAP content of foods has greatly advanced our understanding of food compn. FODMAP compn. is affected by food processing techniques and ingredient selection. In the USA, the use of high-fructose corn syrups may contribute to the higher FODMAP levels detected (via excess fructose) in some processed foods. Because food processing techniques and ingredients can vary between countries, more comprehensive food compn. data are needed for this diet to be more easily implemented internationally. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2sXjtl2qt7w%253D md5=d7053d9f54568146bface9c44d8dfe5d29Ziegler, J. U.; Steiner, D.; Longin, C. F. H.; Würschum, T.; Schweiggert, R. M.; Carle, R. Wheat and the irritable bowel syndrome–FODMAP levels of modern and ancient species and their retention during bread making J. Funct. Foods 2016, 25, 257– 266DOI: 10.1016/j.jff.2016.05.019 [Crossref], [CAS], Google Scholar29Wheat and the irritable bowel syndrome - FODMAP levels of modern and ancient species and their retention during bread makingZiegler, Jochen U.; Steiner, Deborah; Longin, C. Friedrich H.; Wuerschum, Tobias; Schweiggert, Ralf M.; Carle, ReinholdJournal of Functional Foods (2016), 257-266CODEN: JFFOAX; ISSN:1756-4646. (Elsevier Ltd.) Dietary intake of fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) has previously been shown to aggravate the symptoms of the irritable bowel syndrome (IBS), furthermore being assocd. with wheat sensitivity and a bread wheat-specific intolerance. FODMAP in whole grain flours and breads made of different varieties of bread wheat, spelt, durum, emmer, and einkorn were detd. by high-performance anion exchange chromatog. with pulsed amperometric detection. Fructans and raffinose were the only FODMAP detected in wheat flour. Total FODMAP contents ranged from 1.24 ± 0.38 to 2.01 ± 0.42 g/100 g DM in emmer and einkorn flours, resp. During bread making, prolonging dough proofing times ( 4 h) allowed to effectively diminish FODMAP levels of the final product by up to 90%. Therefore, the applied processing method was substantially more important than the selection of the used variety in order to obtain low-FODMAP wheat bakery products, suitable for consumption by IBS patients. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC28XpvVWqtb4%253D md5=324684848335c5bb50a238194dc59c5830Lane, M. M.; Morrissey, J. P. Kluyveromyces marxianus: a yeast emerging from its sister’s shadow Fungal Biol. Rev. 2010, 24, 17– 26DOI: 10.1016/j.fbr.2010.01.001 [Crossref], Google ScholarThere is no corresponding record for this reference.31Fonseca, G. G.; Heinzle, E.; Wittmann, C.; Gombert, A. K. The yeast Kluyveromyces marxianus and its biotechnological potential Appl. Microbiol. Biotechnol. 2008, 79, 339– 354DOI: 10.1007/s00253-008-1458-6 [Crossref], Google ScholarThere is no corresponding record for this reference.32Rouwenhorst, R. J.; Hensing, M.; Verbakel, J.; Scheffers, W. A.; van Duken, J. Structure and properties of the extracellular inulinase of Kluyveromyces marxianus CBS 6556 Appl. Environ. Microbiol. 1990, 56, 3337– 3345Google ScholarThere is no corresponding record for this reference.33Rouwenhorst, R. J.; Ritmeester, W. S.; Scheffers, W. A.; Van Dijken, J. P. Localization of inulinase and invertase in Kluyveromyces species Appl. Environ. Microbiol. 1990, 56, 3329– 3336Google ScholarThere is no corresponding record for this reference.34Verspreet, J.; Dornez, E.; Van den Ende, W.; Delcour, J. A.; Courtin, C. M. Cereal grain fructans: structure, variability and potential health effects Trends Food Sci. Technol. 2015, 43, 32– 42DOI: 10.1016/j.tifs.2015.01.006 [Crossref], [CAS], Google Scholar34Cereal grain fructans: Structure, variability and potential health effectsVerspreet, Joran; Dornez, Emmie; Van den Ende, Wim; Delcour, Jan A.; Courtin, Christophe M.Trends in Food Science Technology (2015), (1), 32-42CODEN: TFTEEH; ISSN:0924-2244. (Elsevier Ltd.) Fructans are carbohydrates with health promoting potential consisting mainly or exclusively of fructose. This review focuses on cereal grain fructans as cereals and cereal based products are by far the most important fructan source in our daily diet. Current knowledge on cereal grain fructan structure and occurrence is discussed and compared between cereals. In addn., their degrdn. during food processing is considered together with their potential health benefits. Recently published data suggest that cereal grain fructans are not only dietary fibers but may have prebiotic effects as well. Due to the high consumption of cereal products, cereal grain fructans may have a profound impact on colon health. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXisVOlsLg%253D md5=43499403d14e0d47d8bb7a0f3f0c91c135Verspreet, J.; Damen, B.; Broekaert, W. F.; Verbeke, K.; Delcour, J. A.; Courtin, C. M. A critical look at prebiotics within the dietary fiber concept Annu. Rev. Food Sci. Technol. 2016, 7, 167– 190DOI: 10.1146/annurev-food-081315-032749 [Crossref], [PubMed], [CAS], Google Scholar35A Critical Look at Prebiotics Within the Dietary Fiber ConceptVerspreet, Joran; Damen, Bram; Broekaert, Willem F.; Verbeke, Kristin; Delcour, Jan A.; Courtin, Christophe M.Annual Review of Food Science and Technology (2016), 167-190CODEN: ARFSBV; ISSN:1941-1413. (Annual Reviews) This article reviews the current knowledge of the health effects of dietary fiber and prebiotics and establishes the position of prebiotics within the broader context of dietary fiber. Although the pos. health effects of specific fibers on defecation, redn. of postprandial glycemic response, and maintenance of normal blood cholesterol levels are generally accepted, other presumed health benefits of dietary fibers are still debated. There is evidence that specific dietary fibers improve the integrity of the epithelial layer of the intestines, increase the resistance against pathogenic colonization, reduce the risk of developing colorectal cancer, increase mineral absorption, and have a pos. impact on the immune system, but these effects are neither generally acknowledged nor completely understood. Many of the latter effects are thought to be particularly elicited by prebiotics. Although the prebiotic concept evolved significantly during the past two decades, the line between prebiotics and nonprebiotic dietary fiber remains vague. Nevertheless, scientific evidence demonstrating the health-promoting potential of prebiotics continues to accumulate and suggests that prebiotic fibers have their rightful place in a healthy diet. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC28XnsFGmtQ%253D%253D md5=9acb7a2a08c22c66cccf8e3534aac6f836AOAC. Official Methods of Analysis, 16th ed.; Association of Official Analytical Chemists: Washington, DC, 1995.Google ScholarThere is no corresponding record for this reference.37AACC. Approved Methods of Analysis, 11th ed.; American Association of Cereal Chemists: St. Paul, MN, 2000.Google ScholarThere is no corresponding record for this reference.38Shogren, M.; Finney, K. Bread-making test for 10 grams of flour Cereal Chem. 1984, 61, 418– 423Google ScholarThere is no corresponding record for this reference.39Struyf, N.; Laurent, J.; Lefevere, B.; Verspreet, J.; Verstrepen, K. J.; Courtin, C. M. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations Food Chem. 2017, 218, 89– 98DOI: 10.1016/j.foodchem.2016.09.004 [Crossref], [PubMed], [CAS], Google Scholar39Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentationsStruyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.Food Chemistry (2017), 89-98CODEN: FOCHDJ; ISSN:0308-8146. (Elsevier Ltd.) It is generally believed that maltose drives yeast-mediated bread dough fermn. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2 h fermn. of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degrdn. of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermn., while amylase-mediated sugar release was predominant in the later stages of fermn., which explains why higher amylolytic activity prolonged the productive fermn. time only. These results illustrate the importance of wheat fructan and sucrose content and their degrdn. for dough fermns. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC28XhsFWhsrzO md5=b37e76e1dab110fdbef523e441bd9e7540Verspreet; Pollet, A.; Cuyvers, S.; Vergauwen, R.; Van den Ende, W.; Delcour, J. A.; Courtin, C. M. A simple and accurate method for determining wheat grain fructan content and average degree of polymerization J. Agric. Food Chem. 2012, 60, 2102– 2107DOI: 10.1021/jf204774n [ACS Full Text ], [CAS], Google Scholar40A simple and accurate method for determining wheat grain fructan content and average degree of polymerizationVerspreet, Joran; Pollet, Annick; Cuyvers, Sven; Vergauwen, Rudy; Van den Ende, Wim; Delcour, Jan A.; Courtin, Christophe M.Journal of Agricultural and Food Chemistry (2012), (9), 2102-2107CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society) An improved method for the measurement of fructans in wheat grains is presented. A mild acid treatment is used for fructan hydrolysis, followed by anal. of the released glucose and fructose with high performance anion exchange chromatog. with pulsed amperometric detection (HPAEC-PAD). Not only the amt. of fructose set free from fructans but also the released glucose can be quantified accurately, allowing detn. of the av. d.p. of fructans (DPav). Application of the mild acid treatment to different grain samples demonstrated that a correction should be made for the presence of sucrose and raffinose, but not for stachyose or higher raffinose oligosaccharides. The fructan content and DPav of spelt flour, wheat flour, and whole wheat flour were 0.6%, 1.2%, and 1.8% of the total wt. and 4, 5, and 6, resp. Validation expts. demonstrate that the proposed quantification method is accurate and repeatable and that also the DPav detn. is precise. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC38XitFahs7k%253D md5=55d085b17ced02d5b8459dc0ef81370041Eiadpum, A.; Limtong, S.; Phisalaphong, M. High-temperature ethanol fermentation by immobilized coculture of Kluyveromyces marxianus and Saccharomyces cerevisiae J. Biosci Bioeng. 2012, 114, 325– 329DOI: 10.1016/j.jbiosc.2012.04.004 [Crossref], Google ScholarThere is no corresponding record for this reference.42Verstrepen, K. J.; Iserentant, D.; Malcorps, P.; Derdelinckx, G.; Van Dijck, P.; Winderickx, J.; Pretorius, I. S.; Thevelein, J. M.; Delvaux, F. R. Glucose and sucrose: hazardous fast-food for industrial yeast? Trends Biotechnol. 2004, 22, 531– 537DOI: 10.1016/j.tibtech.2004.08.001 [Crossref], Google ScholarThere is no corresponding record for this reference.43Caballero, R.; Olguín, P.; Cruz-Guerrero, A.; Gallardo, F.; García-Garibay, M.; Gómez-Ruiz, L. Evaluation of Kluyveromyces marxianus as baker’s yeast Food Res. Int. 1995, 28, 37– 41DOI: 10.1016/0963-9969(95)93329-S [Crossref], [CAS], Google Scholar43Evaluation of Kluyveromyces marxianus as bakers' yeastCaballero, R.; Olguin, P.; Cruz-Guerrero, A.; Gallardo, F.; Garcia-Garibay, M.; Gomez-Ruiz, L.Food Research International (1995), (1), 37-41CODEN: FORIEU; ISSN:0963-9969. (Elsevier) Two strains of Kluyveromyces marxianus (NRRL-Y-2415 and NRRL-Y-1109) were assessed as baker's yeasts comparing them with two strains of Saccharomyces cerevisiae isolated from compressed yeast and active dry yeast, resp. Strains were tested for dough proofing activity in lean dough and rich doughs (prepd. with sucrose, lactose, or whey) and sensory evaluation of breads. In rich doughs contg. lactose or whey, both strains of K. marxianus had superior proofing activity compared to com. baker's yeast strains but no difference in bread flavor was detected. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADyaK2MXkvF2mt7o%253D md5=4a91fc11695a476c86a762d363597b8944Van der Walt, J.; Johannsen, E. Genus 13. Kluyveromyces van der Walt emend. van der Walt. In The Yeasts: A Taxonomic Study, 3rd ed.; Kreger-Van Rij, N. W. J., Ed. Elsevier Science Publishers: Amsterdam, The Netherlands, 1970; pp 224– 251.Google ScholarThere is no corresponding record for this reference.45Struyf, N.; Laurent, J.; Verspreet, J.; Verstrepen, K. J.; Courtin, C. M. Substrate-Limited Saccharomyces cerevisiae yeast strains allow control of fermentation during bread making J. Agric. Food Chem. 2017, 65, 3368– 3377DOI: 10.1021/acs.jafc.7b00313 [ACS Full Text ], [CAS], Google Scholar45Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread MakingStruyf, Nore; Laurent, Jitka; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.Journal of Agricultural and Food Chemistry (2017), (16), 3368-3377CODEN: JAFCAU; ISSN:0021-8561. (American Chemical Society) Identification and use of yeast strains that are unable to consume one or more otherwise fermentable substrate types could allow a more controlled fermn. process with more flexibility regarding fermn. times. In this study, Saccharomyces cerevisiae strains with different capacities to consume substrates present in wheat were selected to investigate the impact of substrate limitation on dough fermn. and final bread vol. Results show that fermn. of dough with maltose-neg. strains relies on the presence of fructan and sucrose as fermentable substrates and can be used for regular bread making. Levels of fructan and sucrose, endogenously present or added, hence det. the extent of fermn. and timing at the proofing stage. Whole meal is inherently more suitable for substrate-limited fermn. than white flour due to the presence of higher native levels of these substrates. Bread making protocols with long fermn. times are accommodated by addn. of substrates such as sucrose. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2sXltlOrtbY%253D md5=407493766c51989fa2a3d80d493596b946Struyf, N.; Verspreet, J.; Verstrepen, K. J.; Courtin, C. M. Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels J. Cereal Sci. 2017, 75, 35– 44DOI: 10.1016/j.jcs.2017.03.013 [Crossref], [CAS], Google Scholar46Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levelsStruyf, Nore; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.Journal of Cereal Science (2017), 35-44CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread dough and increase loaf vol. While the preference of yeast for glucose and fructose over maltose as substrate for fermn. is well documented, the impact of maltose vs. glucose producing enzymes on bread dough fermn. kinetics and bread sugar levels is ill documented. Hence the impact of α-amylase, α-glucosidase and glucoamylase action on both aspects was investigated. Glucoamylase and α-amylase increase the total fermentable sugar content of dough, while α-glucosidase only affects the glucose/maltose ratio. Due to their effect on total fermentable sugar levels, addn. of α-amylase or glucoamylase prolongs the total productive fermn. time, while this is not the case for α-glucosidase. In contrast to α-amylase, both glucoamylase and α-glucosidase supplementation leads to higher CO2 prodn. rates during the initial stages of fermn. In the final bread product, different sugar levels are obsd. depending on the dosage and type of starch-degrading enzyme. The results of this study imply that long and short fermn. processes benefit from α-amylase and α-glucosidase addn., resp., while glucoamylase supplementation is suitable for both long and short fermn. times. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2sXkvF2gu7k%253D md5=943e9e2160d3e233c6696186def7c68b47Van der Maarel, M. J. E. C.; Van der Veen, B.; Uitdehaag, J. C. M.; Leemhuis, H.; Dijkhuizen, L. Properties and applications of starch-converting enzymes of the alpha-amylase family J. Biotechnol. 2002, 94, 137– 155DOI: 10.1016/S0168-1656(01)00407-2 [Crossref], [PubMed], [CAS], Google Scholar47Properties and applications of starch-converting enzymes of the α-amylase familyvan der Maarel, Marc J. E. C.; van der Veen, Bart; Uitdehaag, Joost C. M.; Leemhuis, Hans; Dijkhuizen, L.Journal of Biotechnology (2002), (2), 137-155CODEN: JBITD4; ISSN:0168-1656. (Elsevier Science Ltd.) A review with 109 refs. Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, one has have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the prodn. of maltodextrin, modified starches, or glucose and fructose syrups. Currently, these enzymes comprise ∼30% of the world's enzyme prodn. In addn. to the use in starch hydrolysis, starch-converting enzymes are also used in a no. of other industrial applications, such as laundry and porcelain detergents or as anti-staling agents in baking. A no. of these starch-converting enzymes belong to a single family: the α-amylase family or family 13 glycosyl hydrolases. This group of enzymes share a no. of common characteristics such as a (β/α)8 barrel structure, the hydrolysis or formation of glycosidic bonds in the α conformation, and a no. of conserved amino acid residues in the active site. As many as 21 different reaction and product specificities are found in this family. Currently, 25 3-dimensional structures of a few members of the α-amylase family have been detd. using protein crystn. and x-ray crystallog. These data in combination with site-directed mutagenesis studies have helped to better understand the interactions between the substrate or product mol. and the different amino acids found in and around the active site. This review illustrates the reaction and product diversity found within the α-amylase family, the mechanistic principles deduced from structure-function relation structures, and the use of the enzymes of this family in industrial applications. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD38XktFSruw%253D%253D md5=5e8fbf9b45217da77246ea27213856b248Sainz-Polo, M. A.; Ramírez-Escudero, M.; Lafraya, A.; González, B.; Marín-Navarro, J.; Polaina, J.; Sanz-Aparicio, J. Three-dimensional structure of Saccharomyces invertase: Role of a non-catalytic domain in oligomerization and substrate specificity J. Biol. Chem. 2013, 288, 9755– 9766DOI: 10.1074/jbc.M112.446435 [Crossref], [PubMed], [CAS], Google Scholar48Three-dimensional Structure of Saccharomyces InvertaseSainz-Polo, M. Angela; Ramirez-Escudero, Mercedes; Lafraya, Alvaro; Gonzalez, Beatriz; Marin-Navarro, Julia; Polaina, Julio; Sanz-Aparicio, JuliaJournal of Biological Chemistry (2013), (14), 9755-9766CODEN: JBCHA3; ISSN:0021-9258. (American Society for Biochemistry and Molecular Biology) Invertase is an enzyme that is widely distributed among plants and microorganisms and that catalyzes the hydrolysis of the disaccharide sucrose into glucose and fructose. Despite the important physiol. role of Saccharomyces invertase (SInv) and the historical relevance of this enzyme as a model in early biochem. studies, its structure had not yet been solved. We report here the crystal structure of recombinant SInv at 3.3 Å resoln. showing that the enzyme folds into the catalytic β-propeller and β-sandwich domains characteristic of GH32 enzymes. However, SInv displays an unusual quaternary structure. Monomers assoc. in two different kinds of dimers, which are in turn assembled into an octamer, best described as a tetramer of dimers. Dimerization plays a determinant role in substrate specificity because this assembly sets steric constraints that limit the access to the active site of oligosaccharides of more than four units. Comparative anal. of GH32 enzymes showed that formation of the SInv octamer occurs through a β-sheet extension that seems unique to this enzyme. Interaction between dimers is detd. by a short amino acid sequence at the beginning of the β-sandwich domain. Our results highlight the role of the non-catalytic domain in fine-tuning substrate specificity and thus supplement our knowledge of the activity of this important family of enzymes. In turn, this gives a deeper insight into the structural features that rule modularity and protein-carbohydrate recognition. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC3sXlsVGhsrs%253D md5=93d3cb88a70c40666c77cb81a2c37a0b49Haskå, L.; Nyman, M.; Andersson, R. Distribution and characterisation of fructan in wheat milling fractions J. Cereal Sci. 2008, 48, 768– 774DOI: 10.1016/j.jcs.2008.05.002 [Crossref], [CAS], Google Scholar49Distribution and characterisation of fructan in wheat milling fractionsHaska, L.; Nyman, M.; Andersson, R.Journal of Cereal Science (2008), (3), 768-774CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) Structure and health effects of inulin-type fructans have been extensively studied, while less is known about the properties of the graminan-type fructans in wheat. Arabinoxylan (AX) is another important indigestible component in cereal grains, which may have beneficial health effects. In this study, the fructan content in milling fractions of two wheat cultivars was detd. and related to ash, dietary fiber and AX contents. The mol. wt. distribution of the fructans was analyzed with HPAEC-PAD and MALDI-TOF MS using 1H NMR and enzymic hydrolysis for identification of fructans. The fructan content (g/100 g) ranged from 1.5 ± 0.2 in flour to 3.6 ± 0.5 in shorts and 3.7 ± 0.3 in bran. A correlation was found between fructan content and dietary fiber content (r = 0.93, P 0.001), but with a smaller variation in fructan content between inner and outer parts of the grain. About 50% of the dietary fiber consisted of AX in all fractions. The fructans were found to have a DP of up to 19 with a similar mol. wt. distribution in the different fractions. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BD1cXhtlagur%252FK md5=33584271039d56c7f3cc5a6b57db816c50Rouwenhorst, R. J.; Visser, L. E.; Van Der Baan, A. A.; Scheffers, W. A.; Van Dijken, J. P. Production, distribution, and kinetic properties of inulinase in continuous cultures of Kluyveromyces marxianus CBS 6556 Appl. Environ. Microbiol. 1988, 54, 1131– 1137Google ScholarThere is no corresponding record for this reference.51Verspreet, J.; Hansen, A. H.; Dornez, E.; Delcour, J. A.; Van den Ende, W.; Harrison, S. J.; Courtin, C. M. LC-MS analysis reveals the presence of graminan-and neo-type fructans in wheat grains J. Cereal Sci. 2015, 61, 133– 138DOI: 10.1016/j.jcs.2014.08.012 [Crossref], [CAS], Google Scholar51LC-MS analysis reveals the presence of graminan- and neo-type fructans in wheat grainsVerspreet, Joran; Holmgaard Hansen, Anders; Dornez, Emmie; Delcour, Jan A.; Van den Ende, Wim; Harrison, Scott J.; Courtin, Christophe M.Journal of Cereal Science (2015), 133-138CODEN: JCSCDA; ISSN:0733-5210. (Elsevier Ltd.) This is the first study describing the fine structure of the main, individual fructan oligosaccharides present in wheat grains. Wheat grain fructan structure was investigated in developing wheat grains and in different tissues of mature grains with liq. chromatog.-mass spectrometry. Fructan oligosaccharides with a low d.p. ( 5) were mainly of the graminan- and inulin-type in developing wheat grains during the first week after anthesis. Starting from 14 days after anthesis, neo-type fructans, fructans with an internal glucose, were obsd. for the first time. Several neo-type fructan structures were identified and their portion in the total fructan pool gradually increased during grain development. In the mature kernel, almost no differences were noted between the fructan distributions of wheat flour and two wheat bran fractions enriched in either pericarp or aleurone tissue. Results are related to wheat fructan metabolizing enzymes and the nutritional implications are discussed. >> More from SciFinder https://chemport.cas.org/services/resolver?origin=ACS resolution=options coi=1%3ACAS%3A528%3ADC%252BC2MXhtVGmu7Y%253D md5=6d956d53cfb2f2e8181e9343fb8768d8Supporting InformationSupporting InformationARTICLE SECTIONSJump ToThe Supporting Information is available free of charge on the ACS Publications website at DOI: 10.1021/acs.jafc.7b02793.HPAEC-PAD profile of a fructo-oligosaccharide solution before and after incubation with 100 U invertase (2 h, 50 °C, pH 5) (PDF)jf7b02793_si_001.pdf (155.19 kb) Terms & Conditions Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses). Permission may be obtained from ACS for other uses through requests via the RightsLink permission system: http://pubs.acs.org/page/copyright/permissions.html. Export articles to Mendeley Get article recommendations from ACS based on references in your Mendeley library. Export articles to Mendeley Get article recommendations from ACS based on references in your Mendeley library. Please note: If you switch to a different device, you may be asked to login again with only your ACS ID. Please note: If you switch to a different device, you may be asked to login again with only your ACS ID. Please note: If you switch to a different device, you may be asked to login again with only your ACS ID. Please login with your ACS ID before connecting to your Mendeley account.Login with ACS ID This website uses cookies to improve your user experience. By continuing to use the site, you are accepting our use of cookies. Read the ACS privacy policy. CONTINUE