Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects

Bevilacqua, Antonio; Costabile, Adele; Bergillos-Meca, Triana; González, Isidro de Jesús Nápoles; Landriscina, Loretta; Ciuffreda, Emanuela; D’Agnello, Paola; Corbo, Maria Rosaria; Sinigaglia, Milena; Lamacchia, C.

doi:10.1371/journal.pone.0162770

Cited by 25 publications

(35 citation statements)

References 45 publications

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“…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).…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2018

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The Gluten FriendlyTM Technology is an innovative method that induces structural changes in gluten proteins. In this paper a synbiotic fermented milk, containing Lactobacillus acidophilus La-5 and Gluten Friendly Flour (GFF), was proposed. A mixture design was used to combine flour, temperature and probiotic to study the effects of these variables on the acidification. The experiments were done on both GFF and control flour (CF). Thus, the following conditions were chosen to produce the fermented milk: L. acidophilus at 6.5 log cfu/ml; flour at 2.5 g/l; temperature at 37°C. Then, the fermented milk was produced and stored at 4°C for 90 days. The most important result was the positive effect of GFF on the viability of the probiotic, with a prolongation of the shoulder length to 20 days (12–13 days in the control). Moreover, GFF did not act on the sensory scores and on the physico-chemical parameters.

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Section: Discussionmentioning

confidence: 99%

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

et al. 2018

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“…The University of Reading Research Ethics Committee (UREC 15/20) approved this study in accordance with the Declaration of Helsinki. Sample size was in accordance with previous studies ( Bevilacqua et al, 2016 ). Fecal samples were placed in an anaerobic jar (AnaeroJar TM 2.5 L, Oxoid Ltd.) including a Gas-Generating Kit (AnaeroGen TM , Oxoid Ltd.) in order to reproduce anaerobic conditions inside the chamber.…”

Section: Methodsmentioning

confidence: 92%

“…After microwave treatment, the wheat kernels were cooled and dried at room temperature (24°C) for 12–24 h and then ground using an automatic laboratory mill MCKA (Bühler AG, Uzwil, Switzerland; diameter of grid 118–180 μm) ( Bevilacqua et al, 2016 ).…”

Section: Methodsmentioning

confidence: 99%

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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

et al. 2017

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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.

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“…This approach relies on the fact that an input factor (i.e. the use of neem oil in this study) affects the trend of the statistical population, but the effect of the trend is independent of the initial value (Bevilacqua et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Efficacy of a novel neem oil formulation (RP03™) to control the poultry red mite Dermanyssus gallinae

Camarda

Pugliese

Bevilacqua

et al. 2018

Medical Vet Entomology

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Dermanyssus gallinae (Mesostigmata: Dermanyssidae) is the most harmful ectoparasite of laying hens, represents an occupational hazard for poultry workers, and a growing threat to medical science per se. There is increasing demand for alternative products, including plant-derived acaricides, with which to control the mite. The present study investigated the efficacy of neem oil against D. gallinae on a heavily infested commercial laying hen farm. A novel formulation of 20% neem oil, diluted from a 2400-p.p.m. azadirachtin-concentrated stock (RP03™), was administered by nebulization three times in 1 week. Using corrugated cardboard traps, mite density was monitored before, during and after treatment and results were statistically analysed. Mite populations in the treated block showed 94.65%, 99.64% and 99.80% reductions after the first, second and third product administrations, respectively. The rate of reduction of the mite population was significantly higher in the treated block (P < 0.001) compared with the control and buffer blocks. The results suggest the strong bioactivity of neem, and specifically of the patented neem-based formulation RP03™, against D. gallinae. The treatment was most effective in the 10 days following the first application and its effects persisted for over 2 months. Further studies will aim to overcome observed side effects of treatment represented by an oily layer on equipment and eggs.

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Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects

Cited by 25 publications

References 45 publications

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

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

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

Efficacy of a novel neem oil formulation (RP03™) to control the poultry red mite Dermanyssus gallinae

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