3 results
Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity
- Lotta Nylund, Salla Hakkola, Leo Lahti, Seppo Salminen, Baoru Yang, Marko Kalliomäki, Kaisa Linderborg
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E559
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Gluten-related disorders form the umbrella term for all conditions related to gluten ingestion, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS). A life-long exclusion of gluten from diet is currently the only effective treatment in remitting the symptoms of these diseases. However, a life-long, strict GFD is challenging to maintain due to social and economic burdens. In addition, it may lead to restricted and nutritionally suboptimal diet. Thus, the possibility of using nutritious and fiber-rich oats would diversify the GFD, improving general palatability, sensory properties such as texture and fiber-content of the diet. Pure oats are being grown and produced following strict agricultural practices to minimize any contamination with other cereals. Indeed, consumption of pure, uncontaminated oats would allow a wider selection of foods for individuals with gluten related disorders. However, the inclusion of oats into GFD is not globally applied yet. The aim of this study was to evaluate the effect of daily consumption of oat products on intestinal microbiota composition and activity in subjects with gluten-related disorders. Subjects with CeD (n = 19) or NCGS (n = 10) and healthy volunteers (n = 14) were recruited to the study. Study subjects completed food diaries for four days preceding fecal sample collection. Intestinal microbiota composition was characterized using 16S MiSeq sequencing. The total energy intake was comparable between the study groups. However, NCGS subjects consumed more energy (E %) from protein and less from carbohydrates when compared to healthy controls (p = 0.025 and p = 0.045, respectively). Dietary fiber intake was relatively high in all subjects and no differences were observed between the study groups (p = 0.79). Total microbiota profiles were comparable between CeD, NCGS and healthy controls. In addition, no differences were observed in microbiota richness or diversity between the study groups. Phylum-level microbial abundances exhibited high inter-individual variation, but did not differ between the study groups. To conclude, microbiota markers demonstrated that oat consumption was safe and beneficial for subjects with CeD or NCGS. Oat consumption was shown to enrich available gluten-free diets and to increase dietary fiber intake to the recommended levels.
Effect of processing of bovine milk on gastrointestinal symptoms and intestinal pressure in sensitive individuals
- Anu Nuora, Tuomo Tupasela, Johanna Jokioja, Raija Tahvonen, Heikki Kallio, Baoru Yang, Susanna Rokka, Pertti Marnila, Petri Mäkelä, Jonne Pohjankukka, Tapio Pahikkala, Matti Viitanen, Kaisa Linderborg
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E546
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Over the last years, the consumption of unpasteurised milk has increased in popularity in the Western countries, despite the known risks associated with food-borne pathogens. Some people appear to experience milk-related gastrointestinal symptoms even when tested negative for lactose intolerance and milk allergy. In such cases, processing of milk, most often homogenisation or heat treatment, has been suggested to be involved in the induction of the gastrointestinal symptoms. Commercial milk is generally homogenised for the purpose of physical stability. Homogenisation reduces the size of fat droplets. Breaking of the fat globules creates new interface, which is covered with denaturated proteins. Further denaturation level of the proteins depends on the severity of the heat treatment. In this study entity, the effect of processing of bovine milk on the gastrointestinal symptoms in self-reported milk sensitive individuals was tested in two separate double blind crossover trials. Tested milks included raw milk (unprocessed), pasteurized milk, pasteurized and homogenized milk, and UHT treated and homogenized milk thus including milks at both end of commercially approved liquid milks in Finland. All milks came from the same herd of cows, which nulled the effect of genetic background and feeding of the cows. Ingestible pH-, pressure and temperature measuring probe was used to investigate gastrointestinal pressure. Self-reported diaries were used to measure perceived gastrointestinal symptoms. Additionally inflammation markers were studied from the plasma. In the first trial no significant difference was found in the amount of gastrointestinal symptoms or in the intestinal pressure after the consumption of native and processed milk. However, the obtained results on pressure in the large intestine (P = 0.068) as well as reported symptoms (P = 0.103) suggested that further studies in this area were needed. However, in the second trial where pasteurised, pasteurised and homogenised, and UHT -treated and homogenized milks were compared, the amount, severity or duration of the reported symptoms did not differ. This study demonstrates that the ingestible pressure-, pH and temperature measuring probe provided a novel possibility to study intestinal pressure in nutrition trials. The results of the present studies do not support the hypothesis that cows’ milk processing would induce gastrointestinal symptoms in milk sensitive but lactose tolerant subjects.
Microbial production of essential and toxic compounds among oat-using CeD and NCGS patients
- Salla Hakkola, Lotta Nylund, Baoru Yang, Marko Kalliomäki, Kaisa Linderborg
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E560
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- Article
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The recent development of diagnostic methods and current well-being trend have increased the awareness of gluten-related diseases, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS), 1% and 6 % of general population, respectively. Currently for both CeD and NCGS, the only effective treatment is a life-long gluten-free diet, which makes adequate intake of fiber challenging. Despite of improving gut function, dietary fibers promote the growth of gut beneficial microbes. They are in charge of production of numerous compounds, which are essential for human health, such as enzymes and short chain fatty acids (SCFA). Moreover, dietary fiber has an effect on ammoniacal nitrogen levels and beta-glucuronidase activity, which are harmful for human in high concentrations. Gluten-free oats are an excellent source of dietary fiber and they have exceptionally good nutritional properties.
In this observational study, SCFA production, ammoniacal nitrogen levels and beta-glucuronidase activity of oat-using CeD patients, NCGS patients and healthy controls were compared. SPME-GC-MS method was developed for SCFA analysis and the other biomarkers were analyzed by spectrophotometer.
There were no significant differences between groups on propionic acid and butyric acid production, only the percentage of acetic acid of total SCFAs was higher in control group compared to NCGS group, (p = 0,03). Neither was there significant differences between groups in ammonia production or beta-glucuronidase activity.
It has been scientifically proven that pure oats are suitable for celiac disease and gluten-sensitive patients, but they are not commonly used outside of Scandinavia. Our results stated that oat-using CeD and NCGS patients, whose disease is in balance, have gut microbiota capable of healthy production of essential SCFAs and normal levels of harmful compounds.
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