FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. FODMAPs in wheat-derived baked goods may be reduced via bioprocessing by endogenous enzymes and/or microbial fermentation. Because of the inherent enzyme activities, bread made by baker’s yeast and sourdough may result in decreased levels of FODMAPs, whose values are, however, not enough low for people sensitive to FODMAPs. Our study investigated the complementary capability of targeted commercial enzymes and metabolically strictly fructophilic lactic acid bacteria (FLAB) to hydrolyze fructans and deplete fructose during wheat dough fermentation. FLAB strains displayed higher fructose consumption rate compared to conventional sourdough lactic acid bacteria. Fructose metabolism by FLAB was faster than glucose. The catabolism of mannitol with the goal of its reuse by FLAB was also investigated. Under sourdough conditions, higher fructans breakdown occurred in FLAB inoculated doughs compared to conventional sourdough bacteria. Preliminary trials allowed selecting Apilactobacillus kunkeei B23I and Fructobacillus fructosus MBIII5 as starter candidates, which were successfully applied in synergy with commercial invertase for low FODMAPs baking. Results of this study clearly demonstrated the potential of selected strictly FLAB to strongly reduce FODMAPs in wheat dough, especially under liquid-dough and high oxygenation conditions.

中文翻译：

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果糖乳酸菌如何降低小麦衍生烘焙食品中FODMAPs的含量：概念验证。

FODMAP（可发酵的低聚糖，二糖，单糖和多元醇）的摄入与肠易激综合症症状的发作有关。小麦来源的焙烤食品中的FODMAPs可以通过内源酶和/或微生物发酵的生物处理来降低。由于固有的酶活性，由面包酵母和酸面团制成的面包可能会导致FODMAPs含量降低，但是对于那些对FODMAPs敏感的人来说，其值仍然不足。我们的研究调查了目标商业酶和代谢严格的果糖乳酸菌（FLAB）在小麦面团发酵过程中水解果糖并消耗果糖的互补能力。与传统的酸乳酸菌相比，FLAB菌株显示出更高的果糖消耗率。FLAB的果糖代谢比葡萄糖快。还研究了甘露醇的分解代谢，目的是通过FLAB将其再利用。在酸面团条件下，与传统的酸面团细菌相比，在FLAB接种的面团中果聚糖分解率更高。初步试验允许选择kunkeei B23I和果糖果糖MBIII5发酵剂作为候选发酵剂，它们已成功地与商业转化酶协同作用，用于低FODMAPs烘焙。这项研究的结果清楚地表明，严格选择FLAB可以显着降低小麦面团中的FODMAPs，特别是在液态面团和高氧条件下。与传统的酵母菌相比，FLAB接种的面团中果聚糖分解率更高。初步试验允许选择kunkeei B23I和果糖果糖MBIII5发酵剂作为候选发酵剂，它们已成功与商业转化酶协同作用，用于低FODMAPs烘焙。这项研究的结果清楚地表明，严格选择FLAB可以显着降低小麦面团中FODMAP的潜力，尤其是在液态面团和高氧条件下。与传统的酵母菌相比，FLAB接种的面团中果聚糖分解率更高。初步试验允许选择kunkeei B23I和果糖果糖MBIII5发酵剂作为候选发酵剂，它们已成功地与商业转化酶协同作用，用于低FODMAPs烘焙。这项研究的结果清楚地表明，严格选择FLAB可以显着降低小麦面团中FODMAP的潜力，尤其是在液态面团和高氧条件下。