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Review
. 2018 Jun 22;7(7):96.
doi: 10.3390/foods7070096.

Use of Sourdough in Low FODMAP Baking

Jussi Loponen  1 , Michael G Gänzle  2
Affiliations
Review

Use of Sourdough in Low FODMAP Baking

Jussi Loponen et al. Foods. .

Abstract

A low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet allows most irritable bowel syndrome (IBS) patients to manage their gastrointestinal symptoms by avoiding FODMAP-containing foods, such as onions, pulses, and products made from wheat or rye. The downside of a low FODMAP diet is the reduced intake of dietary fiber. Applying sourdoughs—with specific FODMAP-targeting metabolic properties—to wholegrain bread making can help to remarkably reduce the content of FODMAPs in bread without affecting the content of the slowly fermented and well-tolerated dietary fiber. In this review, we outline the metabolism of FODMAPs in conventional sourdoughs and outline concepts related to fructan and mannitol metabolism that allow development of low FODMAP sourdough bread. We also summarize clinical studies where low FODMAP but high fiber, rye sourdough bread was tested for its effects on gut fermentation and gastrointestinal symptoms with very promising results. The sourdough bread-making process offers a means to develop natural and fiber-rich low FODMAP bakery products for IBS patients and thereby help them to increase their dietary fiber intake.

Keywords: FODMAP; fructan; irritable bowel syndrome (IBS); lactobacilli; mannitol; non-celiac wheat intolerance; sourdough.

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Conflict of interest statement

The authors declare no conflict of interest. The funding sponsors had no role in the writing of the manuscript, and in the decision to publish the review article.

Figures

Figure 1
Figure 1
Conversion and generation of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) in wheat and rye sourdoughs. Sucrose hydrolysis by yeast invertase or fructosidases of lactic acid bacteria [a]. Oligosaccharide formation by glucansucrases to form isomalto-oligosaccharides, or by fructansucrases to form kestose, nystose, and erlose from sucrose [b]. Kestose and nystose degradation by yeast invertase or by intracellular (phospho)-fructosidases of lactic acid bacteria [c]. Raffinose conversion by yeast invertase and levansucrase from lactic acid bacteria [d]. Fructose conversion by mannitol-dehydrogenase from heterofermentative lactic acid bacteria [e]. Starch conversion to maltose and glucose by flour amylases and gluco-amylase [f,g]. Exogenous xylanases are used in baking to increase the amount of soluble pentosane (arabinoxylan, AX) to improve bread properties, which can produce low DP arabinoxylan oligosaccharides (AXOS) along soluble high-DP arabinoxylan fragments [h].
Figure 2
Figure 2
Molecular phylogenetic analysis of extracellular fructanases in lactic acid bacteria by the Maximum Likelihood method. The evolutionary history was inferred by using the Maximum Likelihood method; the tree is drawn to scale with branch lengths measured in the number of substitutions per site. Evolutionary analyses were conducted in MEGA7. Sequences were retrieved by NCBI Blast using the fructanase of L. crispatus [62] and the inulinase of L. paracasei [60] as query sequence. Sequences from lactic acid bacteria (Lactobacillales) with a more than 80% coverage and more than 50% amino acid identity were retrieved and aligned by ClustalW in MEGA 7.0. A levanase of Bacillus subtilis was included for comparison. Only one representative sequence for each bacterial species was chosen; sequences of 15 Streptococcus spp. which were all similar to sequences of other streptococci were omitted from the tree. The two Lactobacillus enzymes that were characterized biochemically are printed in bold.
Figure 3
Figure 3
Degradation of fructans (black) and the formation and degradation of mannitol (white) in a type II rye sourdough. Sourdough microbiota consist of fructan-degrading strains of the L. delbrueckii group and heterofermentative strains of the L. reuteri group, which convert fructose to mannitol. Drawn with data from [65].
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