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Gluten associated GI inflammation? GF sourdoughs may hasten healing

  [ 28 votes ]   [ 1 Comment ]
www.ProHealth.com • March 1, 2012


Article:
“The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet”
– Source: European Journal of Nutrition, Feb 4, 2012

By Maria Calasso, et al.

Abstract:
Purpose: This study aimed at investigating the effect of corn, rice and amaranth gluten-free (GF) sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight celiac disease (CD) patients. [Elevated nitric oxide production has been associated with mucosal inflammation in celiac patients.]

Methods: Selected lactic acid bacteria were used as starters for the manufacture of corn, rice or amaranth sourdoughs.

Chemically acidified doughs, without bacterial starters, and doughs started with baker's yeast alone were also manufactured from the same gluten-free matrices.

Pepsin-trypsin (PT) digests were produced from all sourdoughs and doughs, and used to assay the rate of recovery of biopsy specimens from eight CD patients at diagnosis.

The release of nitric oxide and the synthesis of pro-inflammatory cytokines interferon-gamma (IFN-y) were assayed.

Results:
During fermentation, lactic acid bacteria acidified and grew well (ca. log 9.0 CFU/g) on all gluten-free matrices, showing intense proteolysis [digestion of protein into simpler, soluble substances].

Duodenal biopsy specimens still released nitric oxide and IFN-y when subjected to treatments with basal medium (control), PT-digest from chemically acidified doughs, and PT-digest from doughs fermented with baker's yeast alone.

On the contrary, the treatment of all the biopsy specimens with PT-digests from all gluten-free matrices subjected to sourdough fermentation significantly decreased:

• The release of nitric oxide,

• And the synthesis of pro-inflammatory interferon-gamma (IFN-y).

Conclusions:
During manufacture of gluten-free baked goods, the use of sourdough fermentation could be considered as an adjuvant to enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.

Source: European Journal of Nutrition, Feb 4, 2012. PMID:22307223, by Calasso M, Vincentini O, Valitutti F, Felli C, Gobbetti M, Di Cagno R. Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, Bari, Italy.




Please Discuss This Article:   Post a Comment 

Petition for gluten free and allergen free Girl Scout cookies
Posted by: StacyIM
Mar 2, 2012
Please support my petition for the Girl Scouts to sell a gluten free and allergen free cookie. http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie
Reply Reply
 
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