Low-FODMAP vs regular rye bread in irritable bowel syndrome:Randomized SmartPill~ study

AIM To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome(IBS) symptoms and to study gastrointestinal conditions with Smart Pill?.METHODS Our aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion,lower intraluminal pressure,higher colonic p H,different transit times,and fewer IBS symptoms than regular rye bread.The study was a randomized,double-blind,controlled cross-over meal study.Female IBS patients(n = 7) ate study breads at three consecutive meals during one day.The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.Intraluminal p H,transit time,and pressure were measured by Smart Pill,an indigestible motility capsule.RESULTS Hydrogen excretion(a marker of colonic fermentation) expressed as area under the curve(AUC)(0-630 min) was [median(range)] 6300(1785-10800) ppm?min for low-FODMAP rye bread and 10 635(4215-13080) ppm?min for regular bread(P = 0.028).Mean scores of gastrointestinal symptoms showed no statistically significant differences but suggested less flatulence after low-FODMAP bread consumption(P = 0.063).Intraluminal pressure correlated significantly with total symptom score after regular rye bread(ρ = 0.786,P = 0.036) and nearly significantly after lowFODMAP bread consumption(ρ = 0.75,P = 0.052).We found no differences in p H,pressure,or transit times between the breads.Gastric residence of Smart Pill was slower than expected.Smart Pill left the stomach in less than 5 h only during one measurement(out of 14 measurements in total) and therefore did not follow on par with the rye bread bolus.CONCLUSION Low-FODMAP rye bread reduced colonic fermentation vs regular rye bread.No difference was found in median values of intraluminal conditions of the gastrointestinal tract.

Conventional water bath heating on undried brewer’s spent grain:Functionality,fatty acids,volatiles,polyphenolic and antioxidant properties

Brewers’spent grain(BSG)contains bioactive compounds.It was hypothesized that heating treatments using conventional water bath heating(CWH)on brewers’spent grain(BSG)would modify the functionality,chemical constituents and antioxidant activities of BSG.Different temperatures and time exposures(80,90 and 100℃ at 15,30 and 60 min)were applied on fresh undried BSG.CWH at 80℃ increased the amount of flavan-3-ols,while 100℃ at 30 and 60 min improved the ABTS(2,2′-Azinobis-3-ethylbenzthiazoline-6-sulfonic acid)value.CWH significantly declined saturated fatty acid and enhanced the poly-unsaturated fatty acid.Moreover,CWH discharged pungent,floral,spice and mushroom odor perceptions and formed fruity,sweet and pleasant odor perceptions,as well as essential-oil-related compounds.Additionally,CWH improved water-holding and oil-holding capacities.In conclusion,CWH as a low-cost treatment improved the functionality,fatty acid composition and aromatic profile of BSG.