“Gährungsdyspepsie” Revisited

Valeur, Jørgen; Undseth, Ragnhild; Berstad, Arnold

doi:10.1038/ajg.2015.361

Cited by 1 publication

(2 citation statements)

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“…Mean values at 48 h were not significantly different from mean values at 24 h (152.8 ± 23.8 vs. 194.8 ± 55.4 mmol/kg; p = 0.125). In addition, fermentation of fecal samples for 24 h was the original timing used for diagnosing ‘Gährungsdyspepsie' [10]. Thus, in order to evaluate fecal fermentation in the main study, we decided to analyze SCFA levels in frozen fecal samples, both at baseline (time 0) and after incubation (un-homogenized specimens; 37°C) for 24 h.…”

Section: Methodsmentioning

confidence: 99%

“…Importantly, increased fermentation potential of the feces was considered a hallmark of ‘Gährungsdyspepsie', and measurement of excessive gas production from incubated fecal samples was used as a diagnostic test [10]. Inspired by this early work, we aimed to investigate the effect of dietary FODMAP restriction on fecal fermentation in patients with IBS.…”

Section: Introductionmentioning

confidence: 99%

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Fecal Fermentation in Irritable Bowel Syndrome: Influence of Dietary Restriction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols

Valeur

Røseth²,

Knudsen

et al. 2016

Digestion

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Background/Aims: Dietary restriction of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) may relieve symptoms in patients with irritable bowel syndrome (IBS). We investigated whether this diet alters microbial fermentation, a process that may be involved in IBS symptom generation. Methods: Patients with IBS were included consecutively to participate in a 4-week FODMAP restricted diet. IBS symptoms were evaluated by using the IBS severity scoring system (IBS-SSS). Short-chain fatty acids (SCFAs) were analyzed in fecal samples before and after the dietary intervention, both at baseline and after in vitro fermentation for 24 h. Results: Sixty-three patients completed the study. Following the dietary intervention, IBS-SSS scores improved significantly (p < 0.0001). Total SCFA levels were reduced in fecal samples analyzed both at baseline (p = 0.005) and after in vitro fermentation for 24 h (p = 0.013). Following diet, baseline levels of acetic (p = 0.003) and n-butyric acids (p = 0.009) decreased, whereas 24 h levels of i-butyric (p = 0.003) and i-valeric acids (p = 0.003) increased. Fecal SCFA levels and IBS symptom scores were not correlated. Conclusion: Dietary FODMAP restriction markedly modulated fecal fermentation in patients with IBS. Saccharolytic fermentation decreased, while proteolytic fermentation increased, apparently independent of symptoms.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%