Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation – a pilot study

2018 ◽  
Vol 9 (10) ◽  
pp. 5323-5335 ◽  
Author(s):  
Elsa Sandberg Nielsen ◽  
Eirik Garnås ◽  
Kathrine Juul Jensen ◽  
Lars Hestbjerg Hansen ◽  
Peder Sandvold Olsen ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Lactic Acid ◽  
Pilot Study ◽  
Lactic Acid Bacteria ◽  
Irritable Bowel

Lacto-fermented sauerkraut contains a natural variety of lactic acid bacteria (LAB) and has not previously been studied in the treatment of irritable bowel syndrome (IBS).

scholarly journals FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 894
Author(s):  
Johannes Pitsch ◽  
Georg Sandner ◽  
Jakob Huemer ◽  
Maximilian Huemer ◽  
Stefan Huemer ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Low Temperature ◽  
Quantitative Assessment ◽  
Bakery Products ◽  
Fermentation Products ◽  
Fermentation Temperature ◽  
Digestive Disorders ◽  
Irritable Bowel

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.

T1391 The Effect of Neurokinin-1 Receptor Antagonism On Central Responses to Visceral Pain in Irritable Bowel Syndrome (IBS): A Pilot Study

2008 ◽  
Vol 134 (4) ◽  
pp. A-545 ◽  
Author(s):  
Kirsten Tillisch ◽  
Joshua A. Bueller ◽  
Bruce D. Naliboff ◽  
Brandall Y. Suyenobu ◽  
Suzanne R. Smith ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Pilot Study ◽  
Visceral Pain ◽  
Receptor Antagonism ◽  
Neurokinin 1 Receptor ◽  
Neurokinin 1 ◽  
Irritable Bowel
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