The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity

The aim of this study has been to evaluate the impact of the fermentation process of the spelt from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels, and on the in vitro microbial growth and metabolism. The fermentation process of spelt significantly increases its p...

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Detalhes bibliográficos
Autores: Pozzo, Luisa, Alcántara, Cristina, Selma Royo, Marta, García-Mantrana, Izaskun, Bramanti, Emilia, Longo, Vincenzo, Collado, María Carmen, Pucci, Laura
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/263711
Acesso em linha:http://hdl.handle.net/10261/263711
https://api.elsevier.com/content/abstract/scopus_id/85125384632
Access Level:acceso abierto
Palavra-chave:Bifidobacterium spp.
Fermentation
Lactobacillus spp.
SCFAs
Spelt
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spelling The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activityPozzo, LuisaAlcántara, CristinaSelma Royo, MartaGarcía-Mantrana, IzaskunBramanti, EmiliaLongo, VincenzoCollado, María CarmenPucci, LauraBifidobacterium spp.FermentationLactobacillus spp.SCFAsSpeltThe aim of this study has been to evaluate the impact of the fermentation process of the spelt from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels, and on the in vitro microbial growth and metabolism. The fermentation process of spelt significantly increases its protein and mannitol content, and decreases its dietary fiber content and fructose, glucose, sucrose, maltose, and raffinose concentration. Fermented spelt modulates the in vitro intestinal microbiota, promoting a stimulation of Lactobacillus and Bifidobacterium spp. growth accompanied by a high production of lactate, acetate, and propionate, both in human gut microbiota from normal weight and obese subjects. The multivariate approach (PCA) combining viable counts and metabolite concentration values has suggested that spelt fermentation could beneficially modulate the gut microbiota from normal weight and obese individuals, stimulating bacteria eliciting anti-inflammatory responses. Further, in vivo studies are recommended for the impact that fermented spelt could have in human nutrition in health and disease.Part of this research was funded by the “DiSBA 2017” grant program of Department of Biology, Agriculture and Food Science (DiSBA) of Consiglio Nazionale delle Ricerche (CNR) to Dr. Luisa Pozzo.Peer reviewedElsevierConsiglio Nazionale delle RicercheConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/263711https://api.elsevier.com/content/abstract/scopus_id/85125384632reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésJournal of Functional Foodshttps;//doi.org/10.1016/j.jff.2022.105007Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2637112026-05-22T06:33:51Z
dc.title.none.fl_str_mv The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
title The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
spellingShingle The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
Pozzo, Luisa
Bifidobacterium spp.
Fermentation
Lactobacillus spp.
SCFAs
Spelt
title_short The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
title_full The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
title_fullStr The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
title_full_unstemmed The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
title_sort The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
dc.creator.none.fl_str_mv Pozzo, Luisa
Alcántara, Cristina
Selma Royo, Marta
García-Mantrana, Izaskun
Bramanti, Emilia
Longo, Vincenzo
Collado, María Carmen
Pucci, Laura
author Pozzo, Luisa
author_facet Pozzo, Luisa
Alcántara, Cristina
Selma Royo, Marta
García-Mantrana, Izaskun
Bramanti, Emilia
Longo, Vincenzo
Collado, María Carmen
Pucci, Laura
author_role author
author2 Alcántara, Cristina
Selma Royo, Marta
García-Mantrana, Izaskun
Bramanti, Emilia
Longo, Vincenzo
Collado, María Carmen
Pucci, Laura
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consiglio Nazionale delle Ricerche
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bifidobacterium spp.
Fermentation
Lactobacillus spp.
SCFAs
Spelt
topic Bifidobacterium spp.
Fermentation
Lactobacillus spp.
SCFAs
Spelt
description The aim of this study has been to evaluate the impact of the fermentation process of the spelt from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels, and on the in vitro microbial growth and metabolism. The fermentation process of spelt significantly increases its protein and mannitol content, and decreases its dietary fiber content and fructose, glucose, sucrose, maltose, and raffinose concentration. Fermented spelt modulates the in vitro intestinal microbiota, promoting a stimulation of Lactobacillus and Bifidobacterium spp. growth accompanied by a high production of lactate, acetate, and propionate, both in human gut microbiota from normal weight and obese subjects. The multivariate approach (PCA) combining viable counts and metabolite concentration values has suggested that spelt fermentation could beneficially modulate the gut microbiota from normal weight and obese individuals, stimulating bacteria eliciting anti-inflammatory responses. Further, in vivo studies are recommended for the impact that fermented spelt could have in human nutrition in health and disease.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/263711
https://api.elsevier.com/content/abstract/scopus_id/85125384632
url http://hdl.handle.net/10261/263711
https://api.elsevier.com/content/abstract/scopus_id/85125384632
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Journal of Functional Foods
https;//doi.org/10.1016/j.jff.2022.105007
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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