title: Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects.
abstract: The main aim of this paper was to assess the in vitro response of healthy and coeliac human faecal microbiota to gluten-friendly bread (GFB). Thus, GFB and control bread (CB) were fermented with faecal microbiota in pH-controlled batch cultures. The effects on the major groups of microbiota were monitored over 48 h incubations by fluorescence in situ hybridisation. Short-chain fatty acids (SCFAs) were measured by high-performance liquid chromatography (HPLC). Furthermore, the death kinetics of Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Staphylococcus aureus, and Salmonella Typhimurium in a saline solution supplemented with GFB or CB were also assessed. The experiments in saline solution pinpointed that GFB prolonged the survival of L. acidophilus and exerted an antibacterial effect towards S. aureus and S. Typhimurium. Moreover, GFB modulated the intestinal microbiota in vitro, promoting changes in lactobacilli and bifidobacteria members in coeliac subjects. A final multivariate approach combining both viable counts and metabolites suggested that GFB could beneficially modulate the coeliac gut microbiome; however, human studies are needed to prove its efficacy.
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Bevilacqua
authors.affiliation: Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom.
authors.forename: Adele
authors.initials: A
authors.lastname: Costabile
authors.affiliation: Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom.
authors.forename: Triana
authors.initials: T
authors.lastname: Bergillos-Meca
authors.affiliation: Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom.
authors.forename: Isidro
authors.initials: I
authors.lastname: Gonzalez
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy.
authors.forename: Loretta
authors.initials: L
authors.lastname: Landriscina
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy.
authors.forename: Emanuela
authors.initials: E
authors.lastname: Ciuffreda
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: D'Agnello
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy.
authors.forename: Maria Rosaria
authors.initials: MR
authors.lastname: Corbo
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy.
authors.forename: Milena
authors.initials: M
authors.lastname: Sinigaglia
authors.affiliation: Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Foggia, Italy.
authors.forename: Carmela
authors.initials: C
authors.lastname: Lamacchia
mesh_terms: D001939:Bread; D016022:Case-Control Studies; D002446:Celiac Disease / Q000378:metabolism* / Q000382:microbiology; D005285:Fermentation; D005983:Glutens / Q000378:metabolism*; D006801:Humans; D066298:In Vitro Techniques; D064307:Microbiota
chemical_list: D005983:Glutens