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Can Sourdough Fermentation Speed Intestinal Recovery in Celiac Patients at Start of Gluten-free Diet?

Celiac.com 04/19/2012 - A team of researchers examined the effect of corn, rice and amaranth gluten-free sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight celiac disease patients.

Image: Sourdough starter: CC--andersbknudsenThe research team included Maria Calasso, Olimpia Vincentini, Francesco Valitutti, Cristina Felli, Marco Gobbetti and Raffaella Di Cagno.

The team used select lactic acid bacteria as starters for making corn, rice and amaranth sourdoughs. From these gluten-free sourdough matrices, they made chemically acidified doughs, without bacterial starters, and doughs started with baker’s yeast alone.

They produced pepsin-trypsin (PT) digests from all sourdoughs and doughs, and used the results to the measure the recovery of biopsy specimens from eight celiac disease patients at diagnosis. They also measured the release of NO and the synthesis of pro-inflammatory cytokines interferon-γ (IFN-γ).

They found that lactic acid bacteria acidified and grew well (ca. log 9.0 CFU/g) during fermentation, showing strong proteolysis on all gluten-free samples.

They also found that duodenal biopsy specimens still released NO and IFN-γ when subjected to treatments with basal medium (control), PT-digest from chemically acidified doughs and PT-digest from doughs fermented with baker’s yeast alone.

In fact, in every case, biopsy specimens treated with PT-digests from all gluten-free matrices with sourdough fermentation substantially reduced NO release and IFN-γ synthesis.

From their results, the team concludes that sourdough fermentation might offer an easy and effective way to speed recovery from intestinal inflammation of celiac patients beginning a gluten-free diet.

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10 Responses:

 
gluten
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Apr 2012 5:09:25 PM PST
Can you really trust the 'gluten free' label on a product? From what I understand these things are not that heavily regulated, especially with foods produce outside of the country. I've picked up quite a few products only to later find traces of gluten.

 
M. Sutherland
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
23 Apr 2012 10:44:51 AM PST
It did not give the recipe for the sourdough stater.

 
Kim
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Apr 2012 5:58:35 PM PST
I found this article very interesting. As a newly diagnosed celiac disease patient I'm having a difficult time not only adapting to the diet, but also affording the gluten free groceries.

 
Steven M. Weil
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said this on
23 Apr 2012 6:58:24 PM PST
Kudos for Jefferson Adams!

 
Jan
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said this on
24 Apr 2012 4:28:30 AM PST
So, how about some gluten-free sourdough recipes?

 
Nancy
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said this on
29 Apr 2012 12:13:25 PM PST
Sourdough recipes would be awesome!!

 
d. smith
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said this on
13 Jun 2012 6:25:12 PM PST
Good article, but there are no recipes for the sourdough mix and I agree with Kim. As a senior on a fixed income I find the price of gluten-free food atrocious.

 
dave

said this on
21 Mar 2013 4:13:16 PM PST
I've been over 6 months gluten-free and usually notice within a few minutes when I slip and eat the wrong thing. But I reintroduced regular sourdough bread (Scholtzky's) and had zero ill effects. No reaction whatsoever. So I ate another one the next day. Still no effects--no heartburn, no painful joints, no bad stomach, no effects at all. Can't believe it.

 
Michelle
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said this on
11 May 2014 7:31:15 AM PST
I am new to the GF world. Missing my pizza, and bread!! I had some sourdough bread here for company and I said forget it...I am going to have a large slice with butter. Yummy! I had no ill effect at all. I love it--sour dough is my new best friend.

 
admin
( Author)
said this on
14 May 2014 1:09:22 PM PST
If you are a celiac or gluten intolerant we highly advise that you don't eat any wheat-based breads. In this study corn, rice and amaranth sourdoughs were used, so they were gluten-free.




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