Fiber-Metabolizing Bacteria Could Boost Gut Health in Celiac Disease

[Russ H]

People with coeliac disease have an altered gut biome compared with those who do not, which may be associated with gut inflammation. Although the gut biome recovers on a gluten-free diet, there are still significant differences at 2 years.

In a mouse model of coeliac disease, supplementation with the soluble dietary fibre, inulin, increased the number of beneficial microbes and reduced gut inflammation.

Inulin is used by some plants as carbohydrate store, it is a complex polymer of fructose in the same way that starch is a complex polymer of glucose. Inulin cannot be digested by humans but serves as food source for some gut bacteria.

Inulin is present in many vegetables but the richest sources are (g/100g):

• chicory root 41.6
• Jerusalem artichoke 18.0
• dandelion greens 13.5
• garlic 12.5
• leeks 6.5
• onions 4.3

The Scientist: Fiber-Metabolizing Bacteria Could Boost Gut Health in Celiac Disease

 

 

[Scott Adams]

That is really interesting, especially because it points to how the gut microbiome may still stay altered in celiac disease even after going gluten-free. The idea that a fiber like inulin could help feed beneficial bacteria and reduce inflammation is encouraging, although I imagine some people with celiac disease or other gut issues might still need to introduce it carefully depending on tolerance. It definitely feels like an area worth watching, because anything that could help support healing beyond just avoiding gluten would be valuable.

[knitty kitty]

@Russ H,

Hi, I'm so glad you brought up this subject! 

I'm not a big fan of inulin in chicory root.  I found it a bit rough on my digestive system.  Members of the alum family (onions, leeks, garlic) were studied for the thiamine forms they contain which led to Benfotiamine and Thiamine TTFD, but there's limitations to the amount of garlic one can eat.  Those sulfur burps!  LoL

I kept searching for something to suit me better.  I learned that the production of short chain fatty acids produced by bacteria can improve not only physical health, but also mental health.  I was  diagnosed with major depressive disorder when my health hit rock bottom prior to diagnosis.  My doctors had been extremely ignorant about Celiac Disease, resulting nutritional deficiencies and the impact on the brain and mood.  Supplementing with Thiamine helps regulate the microbiome and influences the production of short chain fatty acids that improve mental health, so there was some help there, but there was still something lacking.  Then I found Cocoa powder which provides that fiber the bacteria use to make short chain fatty acids!   There's more benefits as Cocoa helps with gut dysbiosis in Celiac Disease!

I mix cocoa powder with hot water.  No dairy.  Just hot water and cocoa, which was how the Aztecs drank it (though they sometimes added chili peppers).  I put in a little sugar sometimes, but not much.  The results have been great!  The recent cocoa bean shortage and resulting high prices has been a bit rough, but cocoa is so very worthwhile! 

@Russ H, would you help research this with me?  Computer screens cause me migraines and my optic nerve shuts down.  Permanent damage to my optic nerves was caused by undiagnosed nutritional deficiencies.  I'd like a study buddy.  

References:

Dietary Vitamin B1 Intake Influences Gut Microbial Community and the Consequent Production of Short-Chain Fatty Acids

https://pmc.ncbi.nlm.nih.gov/articles/PMC9147846/

Circulating short chain fatty acids are associated with depression severity and predict remission from major depressive disorder

https://pmc.ncbi.nlm.nih.gov/articles/PMC12320157/

Gut microbiota-derived short-chain fatty acids and depression: deep insight into biological mechanisms and potential applications

https://pmc.ncbi.nlm.nih.gov/articles/PMC10882305/

Cocoa Supplementation Alleviates Gliadin-Induced Intestinal Dysbiosis in a Mouse Model of Celiac Disease

https://pmc.ncbi.nlm.nih.gov/articles/PMC12841230/

[knitty kitty]

Dutch processing (alkalization) reduces the polyphenols!  

Do check the labels on cocoa powder and avoid those stating it has been through Dutch processing.

Hershey's and Nestles don't use Dutch processing.  

Ghirardelli's does use Dutch processing.

[Scott Adams]

We recently posted a summary here: