Prebiotic potential of gluten-free bread enriched with inulin-type fructans: study in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME)

Abstract

Inulin-type fructans (ITF) are ingredients with great potential in the elaboration of gluten-free breads (GFB), contributing to the improvement of physical, sensory, and nutritional properties of the products. The consumption of gluten-free products enriched with ITF can contribute to the treatment of intestinal dysbiosis, frequently observed in celiac patients, promoting benefits related to the intestinal, immunological, and bone systems, among others. Thus, this pioneer study aims to evaluate the prebiotic potential of GFB enriched with ITF. The formulation enriched with 8% of the mixture of inulin and oligofructose (Orafti-Synergy1) will be used in this study. Initially, tests will be performed to select the biological yeast strain (S. cerevisiae) that presents low invertase activity, to reduce the rate of ITF hydrolysis during the baking process, and maintain or improve the physical and sensory properties of the GFB. Next, the prebiotic potential of this product will be evaluated in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME), considered the closest in vitro model to human gut fermentation. The reactors simulating the large intestine will be inoculated with fecal microbiota from 5 celiac children. After two weeks of stabilization of the microbiota, the treatment will be started with ITF-enriched GFB, and then the protocol will be restarted and repeated with the control GFB. After the period of simulated digestion, samples of colonic compartments will be collected for analysis of microbiota composition and production of short chain fatty acids, allowing to evaluate the effect of modulation of the intestinal microbiota. The results of this project will provide insight into the prebiotic potential of ITF-enriched GFB, and a new therapeutic strategy ancillary to the gluten-free diet to promote the nutrition and health of people with celiac disease. (AU)