Food & Function Blog

Celiac disease is an autoimmune disease which results in an intolerance to gluten ingestion. Currently, the only treatment available for Celiac disease sufferers is to abide by a gluten-free diet, but this is often difficult as gluten is found in many food products which contain wheat, rye and barley. Therefore gluten-free breads and similar foods are becomming increasingly popular with Celiac sufferers, however the fibre content of these products is usually low. Now, researchers from Sao Paulo, Brazil, have investigated the effects of increasing levels of prebiotic inulin-type fructans (ITFs – soluble dietary fibers) on the sensory and nutritional quality of gluten-free bread.

The research team found that adding ITFs to the gluten-free bread provides additional structure and gas retention during baking, thus improving the bread quality by creating softer crumbs and an improved crust, which improve the sensory enjoyment. The in vitro and in vivo glycemic responses were also studied and it was found that addition of 12% ITF was sufficient to decrease the glycemic response of gluten-free bread. This results in breads with a low glycemic index that are high in prebiotic dietary fibre and can benefit patients with either celiac disease or diabetes.

Read the full article for free until the 15th November 2012:

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads, V. D. Capriles and J. A. G. Areas, Food Funct., 2012, DOI: 10.1039/c2fo10283h

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Polyphenol compounds have previously been shown to have many health benefits including anticancer activity. However, the role of colonic microbiota in degrading dietary polyphenols is attracting great interest due to the potential health benefits associated with the bioactive catabolites (substances produced during destructive metabolism) absorbed into the circulatory system.

In this work, Alan Crozier and colleagues from Glasgow, UK, have investigated the aromatic compounds that result from colonic catabolism of Concord grape juice using an in vitro model of colonic fermentation. After consuming the grape juice substantial quantities of (poly)phenolic compounds reach the large intestine, where they are degraded to bioactive phenolic acids and aromatic compounds, which pass through the circulatory system before being excreted in the urine. The in vivo fate of these catabolites following absorption in the colon was also investigated by GC-MS. It was found that 40% of ingested (poly)phenolic compounds in Concord grape juice pass from the small to the large intestine and contributes to the increased bioavailabilty of the Concord grape polyphenolics.

To read the full article for free until the 1st November, please click the link below:

Colonic catabolism of dietary phenolic and polyphenolic compounds from Concord grape juice, Angelique Stalmach, Christine A. Edwards, Jo Lynne D. Wightman and Alan Crozier, Food Funct., 2012, DOI: 10.1039/c2fo30151b

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.