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    Study Finds Wheat-based Sourdough Bread Started with Selected Lactobacilli is Tolerated by Celiac Disease Patients

    Scott Adams

    Appl Environ Microbiol. 2004 Feb;70(2):1088-1096

    Celiac.com 02/26/2004 - Please note that the sourdough bread used in this study is not your garden-variety sourdough bread, and as far as I know it is not commercially available. Even though this study had very promising results, it was conducted on a relatively small number of people, and larger studies need to be carried out before reaching any conclusions about the long-term safety of celiacs consuming this type of sourdough bread. -Scott Adams

    Researchers in Europe conducted a novel study which utilized a highly specialized sourdough lactobacilli containing peptidases that have the ability to hydrolyze Pro-rich peptides, including the 33-mer peptide, which is the main culprit in the immune response associated with celiac disease. The sourdough bread in the study was made from a dough mixture that contained 30% wheat flour and other nontoxic flours including oat, millet, and buckwheat, which was then started with the specialized lactobacilli. After 24 hours of fermentation all 33-mer peptides and low-molecular-mass, alcohol-soluble polypeptides were almost totally hydrolyzed.

    For the next step in the study the researchers extracted proteins fro the sourdough and used them to produce a "peptic-tryptic digest" for in vitro agglutination tests on human K 562 subclone cell. The agglutinating activity of the sourdough proteins was found to be 250 times higher that that of normal bakers-yeast or lactobacilli started breads.

    A double blind test was then conducted in which 17 celiac disease patients were given 2 grams of gluten-containing bread started with bakers yeast or lactobacilli. Thirteen of them showed distinct, negative changes in their intestinal permeability after eating the bread, and 4 of them did not show any negative effects. The specially prepared sourdough bread was then given to all 17 patients and none of them had intestinal permeability reactions that differed from their normal baseline values.

    The researchers conclude: "These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans."


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    Guest cindy trim

    Posted

    I had read a similar article in the British Journal of Medicine sometime ago but they failed to mention it was a specialized sourdough. Both my daughters with celiac tried eating regular sourdough and both seem to tolerate it in spite of the fact it is 100% wheat based. They did notice the more sour the taste, the better it is tolerated. Now I wonder if they should continue eating it.

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    Thanks for this great article. I thought it was a miracle when I had some sourdough bread in a weak (and hungry) moment and had none of my usual reactions. Since then I have read that people with celiac may be able to tolerate sourdough made with a slow process (several days of proofing). Some commercial sourdough starters are quick-proofed and used within hours for baking. The longer process (proofing for up to a week allows the bacteria to break down the gluten making it easier to digest. This may be why Cindy's daughters can tolerate it better the more "sour" it tastes. I recommend trying to make your own sourdough bread at home with a starter that is fed for a 5 days to a week before being used.

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    Guest Cary MacDonald

    Posted

    Hello,

    I am a gluten intolerant person who can tolerate sprouted whole grain breads. Generally, bread is more tolerated when it's toasted; apparently, the extra cooking helps to break down the offending proteins a bit more. I am very interested in the sourdough findings and would appreciate receiving an email that points me in the direction of more data and studies about this.

     

    It has occurred to me, and to many other observant people, that mankind almost always prepared its breads from fermented doughs. This is still true in Russia, the former bread basket of the world, although I've heard that the modern version of quick bread making is now popular. This re-discovery regarding bread making is extremely important to every bread eater in the world. People who do not know about gluten intolerance are suffering the consequences nevertheless of eating modern breads. They do not realize that slowly, over many years, these poorly made breads are leading them down the road to various "old age" illnesses, such as, rheumatoid arthritis, weakened digestion, insulin resistance and Type 2 diabetes, to name a few.

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    Guest barbara

    Posted

    I was encouraged by this article, although as I looked up more about it, it seems that whey/lactic acid may have been in the starter. What about a person who has an allergy to the protein in milk (whey/casein)? Is there a starter that could be used for their sourdough wheat bread and still be free of the side effects of wheat? Who has the phone number of the people who did the

    experiment so that I may ask them?

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    Barbara -- whey/lactic acid isn't used in sourdough starter. Lactobacilli is a bacteria, and completely dairy free. I own a bakery, and our sourdough and 7 Grain bread is fermented over 15 hours, and many people who are gluten intolerant can digest it easily.

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    Barbara -- whey/lactic acid isn't used in sourdough starter. Lactobacilli is a bacteria, and completely dairy free. I own a bakery, and our sourdough and 7 Grain bread is fermented over 15 hours, and many people who are gluten intolerant can digest it easily.

    Please note that celiacs should not eat any of this bread, but perhaps further research will lead to bread like this that celiacs can eat.

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    Thanks for this great article. I thought it was a miracle when I had some sourdough bread in a weak (and hungry) moment and had none of my usual reactions. Since then I have read that people with celiac may be able to tolerate sourdough made with a slow process (several days of proofing). Some commercial sourdough starters are quick-proofed and used within hours for baking. The longer process (proofing for up to a week allows the bacteria to break down the gluten making it easier to digest. This may be why Cindy's daughters can tolerate it better the more "sour" it tastes. I recommend trying to make your own sourdough bread at home with a starter that is fed for a 5 days to a week before being used.

    I come from Cyprus and I know that people used to make their own bread in the old times by using a sourdough starter that they kept from their previous batch of baking. They used to make bread once a week and hence their starter was fed for 5-7 days and there was no such thing as gluten intolerance in those days. It makes one wonder really whether this once a week business was the reason why. It seems that gluten intolerance has increased after the invention of commercialization of bread making. Perhaps time to honor our ancestors' know-how!

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    Guest aaimyep@hotmail.com

    Posted

    I had read a similar article in the British Journal of Medicine sometime ago but they failed to mention it was a specialized sourdough. Both my daughters with celiac tried eating regular sourdough and both seem to tolerate it in spite of the fact it is 100% wheat based. They did notice the more sour the taste, the better it is tolerated. Now I wonder if they should continue eating it.

    Just because they experienced no symptoms does not mean it did them no damage.

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    Guest Madeleine Hoffman

    Posted

    Excellent article.

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    Guest Gluten intolerant

    Posted

    Sorry to say, doesn't work for me. Gluten intolerant and sourdough (fermented properly and prepared appropriately) still glutens me up. So disappointing.

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