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Nutrients 2018, 10(12), 1873; https://doi.org/10.3390/nu10121873

New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over Study

1
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, via Amendola 165/a, 70126 Bari, Italy
2
Interdisciplinary Department of Medicine–Pediatric Section, University of Bari Aldo Moro, Ospedale Pediatrico Giovanni XXIII, via Amendola 276, 70125 Bari, Italy
3
Faculty of Science and Technology, Free University of Bolzano, piazza Università, 5, 39100 Bolzano, Italy
*
Authors to whom correspondence should be addressed.
Received: 31 October 2018 / Revised: 25 November 2018 / Accepted: 28 November 2018 / Published: 2 December 2018
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Abstract

It has been suggested that sourdough fermented products have beneficial health effects. Fungal proteases and selected sourdough lactic acid bacteria were used to produce wheat bread and pasta with a reduced-gluten content (<50% of traditional products). Fermentable oligo-, di- and mono- saccharides and polyols and amylase/trypsin inhibitors were also evaluated. The sensorial features of new products were similar to traditional ones. The efficacy of these new products in reducing the severity of symptoms in Irritable Bowel Syndrome (IBS) patients were compared to traditional bread and pasta using a randomized, crossover-controlled trial. While on a strict gluten-free diet, patients were randomized to consume a reduced- or normal-gluten diet for 2weeks; then, patients from both arms started the wash-out period of one week, and subsequently started the final 2-week period on a normal or reduced-gluten diet. Compared to normal-gluten content, the administration of a reduced-gluten content diet resulted in a decrease of the Visual Analogue Scale score (p = 0.042), while no differences were found in the IBS-Severity Score, Hospital Anxiety and Depression Scale, and IBS-Quality of Life. Data herein reported are novel encouraging findings that should spur a new avenue of research aiming to develop products specifically designed for IBS patients. View Full-Text
Keywords: gluten; irritable bowel syndrome; lactic acid bacteria; wheat bread; pasta; diet gluten; irritable bowel syndrome; lactic acid bacteria; wheat bread; pasta; diet
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Calasso, M.; Francavilla, R.; Cristofori, F.; De Angelis, M.; Gobbetti, M. New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over Study. Nutrients 2018, 10, 1873.

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