An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

Abstract

Recently, an innovative gluten detoxification method called Gluten FriendlyTM (GF) has been developed. It induces structural modifications, which abolish the antigenic capacity of gluten and reduce the in vitro immunogenicity of the most common epitopes involved in celiac disease, without compromising the nutritional and technological properties. This study investigated the in vitro effects of GF bread (GFB) on the fecal microbiota from healthy and celiac individuals by a three-stage continuous fermentative system, which simulates the colon (vessel 1, proximal colon; vessel 2, transverse colon; and vessel 3, distal colon), as well as on the production of short chain fatty acids (SCFA, acetate, propionate, butyrate). The system was fed with GFB and the changes in microbiota through fluorescence in situ hybridization and in SCFA content were assessed. GFB exerted beneficial modulations such as bifidogenic effects in each compartment of the model both with healthy- and celiac-derived samples, as well as growth in Clostridium clusters XIVa+b in celiac-derived samples. Furthermore, increased levels of acetic acid were found in vessel 1 inoculated with the fecal microbiota of healthy individuals, as well as acetic and propionic in vessel 1 and 2 with celiac-derived samples. In addition, the use of multivariate approaches showed that the supplementation of GFB could result in a different modulation of the fecal microbiota and SCFA, as a function of initial equilibrium.

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

“…This interaction could lead to a protection of the cell from aging, and/or a change in the membrane permeability ( Bevilacqua et al, 2016b ). This effect was later found and recovered on the lactobacilli of the fecal microbiota ( Costabile et al, 2017 ).…”

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile

“…Previous in vitro studies [43,44], described how the Gluten Friendly Bread (GFB) produced a beneficial modulation of the gut microbiota in both healthy and CD subjects, increasing the bacterial populations of the genera Bifidobacterium and Lactobacillus , as well as an increase in the production of short chain fatty acids (SCFAs). The first study was based on a batch-culture fermentation system, which simulated the distal region of the human large intestine, whilst the second study used a continuous colonic model in three stages imitating the proximal, transverse, and distal human colon.…”

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

“…After the optimization, the effect of GF on the viability of the probiotic Bifidobacterium was assessed, as some preliminary reports (Bevilacqua et al, 2016; Costabile et al, 2017) highlighted the importance of GF (flours or bread) and pointed out a positive effect and a partial restoration of bifidobacteria in coeliac subjects, along with a protective effect and a lowering of death kinetic of L. acidophilus La-5 (Bevilacqua et al, 2016; Speranza et al, 2018).…”

“…The results of the second step confirmed the protective effect and the lowering of the death kinetic. However, the data of the last part, which surprisingly denoted a partial increase of bifidobacteria in the last days of the storage, highlighted that the effect of GF was not a mere protection, but also a possible stimulation of bifidobacterial population (Costabile et al, 2017).…”

“…An additional effect of this treatment is the functional effect of Gluten Friendly TM on microorganisms, like the antimicrobial activity toward Salmonella sp., and the prolonged the viability of Lactobacillus acidophilus La5 in a model system (Bevilacqua et al, 2016) and in a fermented milk during a refrigerated storage (Speranza et al, 2018). Moreover, Gluten Friendly TM flour or bread promoted a partial restoration of gut microbiota of coeliac subjects both in batch systems and in a gut model system (Bevilacqua et al, 2016; Costabile et al, 2017), as well as the increase of mucin production (Lamacchia et al, 2018).…”