TY - JOUR
T1 - Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough
AU - Boakye, Prince G
AU - Kougblenou, Ibilola
AU - Murai, Takehiro
AU - Okyere, Akua Y
AU - Anderson, James A
AU - Bajgain, Prabin
AU - Philipp, Becky
AU - LaPlante, Brian
AU - Schlecht, Shannon
AU - Vogel, Charlie
AU - Carlson, Melissa
AU - Occhino, Lorrene
AU - Stanislawski, Harold
AU - Ray, Sarah Swan
AU - Annor, George A.
N1 - Funding Information:
We would like to thank the Minnesota Department of Agriculture for funding this research through the Agricultural Growth, Research, and Innovation (AGRI) Crop Research Program Grant (Swift Contract Number: 154210; PO Number: 3000031217).
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/11
Y1 - 2022/11
N2 - FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) and ATIs (Amylase-Trypsin inhibitors) have been reported to trigger intestinal symptoms in irritable bowel syndrome (IBS) patients and individuals with non-celiac wheat sensitivity (NCWS). The objective of this work was to investigate the FODMAP and ATI contents of 22 different wheat varieties grown in two locations in Minnesota, USA, and further study the effect of type I sourdough fermentation (4- and 12-h fermentation times) on the FODMAP and ATI levels in these varieties. FODMAPs and ATIs were quantified using High-performance anion-exchange chromatography (HPAEC) and High-performance liquid chromatography (HPLC), respectively. FODMAPs and ATIs were significantly influenced by variety as well as growing location. Longer sourdough fermentation time (12 h) caused up to 69%, 69%, and 41% reductions in fructans, raffinose, and ATIs, respectively, in the resulting sourdoughs. However, a substantial increase in mannitol (550%) was observed after sourdough fermentation. These results suggest that mannitol should be monitored in addition to other FODMAPs during type I sourdough fermentation, and strategies to reduce their levels during type I sourdough fermentation and in final products should be considered.
AB - FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) and ATIs (Amylase-Trypsin inhibitors) have been reported to trigger intestinal symptoms in irritable bowel syndrome (IBS) patients and individuals with non-celiac wheat sensitivity (NCWS). The objective of this work was to investigate the FODMAP and ATI contents of 22 different wheat varieties grown in two locations in Minnesota, USA, and further study the effect of type I sourdough fermentation (4- and 12-h fermentation times) on the FODMAP and ATI levels in these varieties. FODMAPs and ATIs were quantified using High-performance anion-exchange chromatography (HPAEC) and High-performance liquid chromatography (HPLC), respectively. FODMAPs and ATIs were significantly influenced by variety as well as growing location. Longer sourdough fermentation time (12 h) caused up to 69%, 69%, and 41% reductions in fructans, raffinose, and ATIs, respectively, in the resulting sourdoughs. However, a substantial increase in mannitol (550%) was observed after sourdough fermentation. These results suggest that mannitol should be monitored in addition to other FODMAPs during type I sourdough fermentation, and strategies to reduce their levels during type I sourdough fermentation and in final products should be considered.
KW - ATI (Amylase-trypsin inhibitor)
KW - FODMAP
KW - Sourdough fermentation
KW - Wheat
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U2 - 10.1016/j.jcs.2022.103574
DO - 10.1016/j.jcs.2022.103574
M3 - Article
AN - SCOPUS:85140094097
SN - 0733-5210
VL - 108
JO - Journal of Cereal Science
JF - Journal of Cereal Science
M1 - 103574
ER -