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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).

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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 PDT
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 PDT
It did not give the recipe for the sourdough stater.

 
Kim
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Apr 2012 5:58:35 PM PDT
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
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Apr 2012 6:58:24 PM PDT
Kudos for Jefferson Adams!

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

 
Nancy
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
29 Apr 2012 12:13:25 PM PDT
Sourdough recipes would be awesome!!

 
d. smith
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
13 Jun 2012 6:25:12 PM PDT
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 PDT
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
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 May 2014 7:31:15 AM PDT
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 PDT
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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these sound like celiac reactions yes ... basically avoid anything that causes the reaction always and find your self a great natural practitioner and rebuild your body .. Rest vitamins digestive enzymes and very strict diet Good Luck

Hey guys im from the UK and this site is really helpful for me. I've been diagnosed with Coeliac disease (uk spelling) for 5 years now and I slowly became dairy intolerant, which makes sense and I live with this now... but now alcohol has turned on me. I don't drink often and I don't drink a lot (I used to in my uni years) but the reaction the next day (or same night) is horrific. I wondered if anyone else had this problem. I start with sweats and dizziness , then the stomach cramps cause chronic diarrhoea ... I then start to vomit until my body is empty .... this isn't the bad part. After my body is empty I go into a fit like state and cannot move walk talk or anything... the cold sweats start but I'm burning up. The stomach spasms are awful, I have to lie in bed flat with cold wet towels on my head and belly. I cannot speak or move for hours and feel so weak and unstable ..: this lasts all day and I can't eat or drink anything but I don't feel myself for three or four days. I avoid drinking but sometimes it's nice to go out and have some... am I alcohol intolerant??!! Does anyone else have this!? I obviously stick to gluten free drinks and have a very strict diet! Im a severe case! Thankyoy steph

I'm going to contact my primary Dr and see what his take is on this. I know I can't wait another 4 weeks to go to my gastroenterologist. Today marks day 23 of diarrhea. Since switching back to Imodium it has gotten worse. I think that the other 2 medications, even though I couldn't tolerate them and they didn't stop the diarrhea, at least slowed it down a little. If my primary has no clue, then I am definitely contacting U of C. The only thing stopping me is that they are out of network for my insurance plan so it would be more costly.

Spring is cherry blossom season, which means that actual cherries are still far enough off that we'll have to leave their deliciousness ahead, and turn to their canned cousins for this recipe. Turns out, that's not a bad thing. Canned cherries make a tasty cornerstone to this super quick, super-easy no-bake cheesecake. Topped with lovely cherries, this no-bake cheesecake is a contender. Enjoy! View the full article

Haha todays cheat day and I cant decide if i want pizza or mac and cheese lmao oh the struggle.