Title : Kluyveromyces marxinaus ABB S7: A technological revolution in the production of bakery products for people with sensitivity to FODMAPs
Abstract:
Context: Individuals with functional gastrointestinal disorders, like irritable bowel syndrome (IBS), benefit from a diet low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) since they are known as poorly absorbed substances found in various foods. When these substances pass through the digestive system, they can cause digestive discomfort as they could not be well absorbed by our gut yet metabolized by our microbiota. Intestinal microbiota is then responsible of secondary symptoms such as gas production and alterations in osmotic pressure. Due to the relevance of FODMAP sensitivity emergence as well as the increase in scientific and technical studies published in the market today, a solution for the previously mentioned issue was pursued.
Aim: This study explores a yeast-based technology using Kluyveromyces marxianus ABB S7 to reduce fructans levels in whole wheat bread, making it suitable for individuals with FODMAP sensitivity. Therefore, our aim is to make basic, naturally low-FODMAP items, starting with baked goods.
Methods and outcomes: The study involves the use of classic microbiological tools to isolate potential strains, molecular characterization techniques, and analytical methods to develop a yeast-based method for FODMAP reduction in baked goods.
A combination of two different strains: K. marxianus ABB S7 and Saccharomyces cerevisiae demonstrated the reduction of fructans content in bread by 60%, without increasing other FODMAPs. The developed bread meets international consensus standards for low FODMAP products. This research contributes to providing solutions for individuals with FODMAP sensitivity, addressing the challenge of consuming FODMAP-rich foods like wheat-based products.
Data Collection and Analysis Procedures: Data collection involved experimentation with different yeast strains in bread fermentation. Analysis included measuring changes in fructan content and evaluating the final FODMAP levels in the bread.
Conclusion: Overall, our approach involves identifying natural microbial processes that can break down fructans during the fermentation of these products. This resulted in products that are not only low in fructans but also taste good and meet regulatory standards.
