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Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.

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Τίτλος: Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.
Συγγραφείς: Watters SIN; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Henriksen C; Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, 0317 Oslo, Norway., Gjøvik M; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Garnweidner-Holme L; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Frederiksen MP; Mesterbakeren AS, 0552 Oslo, Norway., Jonassen S; Mesterbakeren AS, 0552 Oslo, Norway., Ravnanger I; Mesterbakeren AS, 0552 Oslo, Norway., Myhrstad MCW; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Telle-Hansen VH; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.; Intelligent Health, Faculty of Health Sciences and Faculty of Technology, Art and Design, Oslo Metropolitan University, 0130 Oslo, Norway.
Πηγή: Nutrients [Nutrients] 2026 Sep 01; Vol. 18 (17). Date of Electronic Publication: 2026 Sep 01.
Τύπος έκδοσης: Journal Article; Randomized Controlled Trial
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE
Imprint Name(s): Original Publication: Basel, Switzerland : MDPI Publishing
Ιατρικοί όροι (MeSH): Bread*/microbiology , Bread*/analysis , Saccharomyces cerevisiae* , Gastrointestinal Microbiome*, Feces/microbiology ; Diarrhea/microbiology ; Humans ; Cross-Over Studies ; Double-Blind Method ; Male ; Adult ; Female ; Triticum ; Middle Aged
Περίληψη: Background/Objectives: The intake of bread has been associated with gastrointestinal discomfort in some individuals. The primary aim of this study was to investigate gut symptoms upon consuming sourdough bread compared to baker's yeast bread. Secondary endpoints were changes in targeted gut microbial taxa, micronutrient levels, and metabolic markers. Methods: This randomised, controlled, double-blind cross-over study included twenty healthy participants. Sourdough or baker's yeast bread was consumed for one week before crossing over. Before and after the interventions, participants reported gut symptoms, and they also provided blood samples to analyse micronutrients, metabolic markers, and faecal samples for targeted gut microbial taxa analyses. Results: The breads were made of whole grain wheat with similar macronutrients content. The sourdough bread contained less fructose than the baker's yeast bread. The consumption of sourdough bread caused a significant reduction in the diarrhoea sub-dimension score (p = 0.016) and a borderline significant reduction in the overall GSRS-IBS score compared to baker's yeast (p = 0.051). Several gut bacteria were significantly increased after intake of sourdough bread compared to baker's yeast bread: Alistipes putredinis (p = 0.029), Alistipes shahii (p = 0.015), Bifidobacterium adolescentis (p = 0.042), Bifidobacterium longum (p = 0.010) and Bifidobacterium longum subspecies longum (p = 0.021). There was a significant correlation between changes in diarrhoea score and changes in Alistipes shahii (r= -0.353, p = 0.025). Conclusions: This exploratory cross-over study did not demonstrate a statistically significant difference in the overall GSRS-IBS score between the two breads. A nominal difference in the diarrhoea sub-dimension and selected targeted microbial taxa was observed between the two breads, but these findings require further investigations.
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Grant Information: Regionale forskningsfond Oslofjordfondet; Forregion; Mesterbakeren; University of Oslo; OsloMet - Oslo Metropolitan University
Contributed Indexing: Keywords: baker’s yeast bread; dietary fibre; fermentation; gut microbiota; sourdough bread; whole-grain
Entry Date(s): Date Created: 20260915 Date Completed: 20260915 Latest Revision: 20260929
Update Code: 20260930
PubMed Central ID: PMC13567351
DOI: 10.3390/nu18172854
PMID: 42739025
Βάση Δεδομένων: MEDLINE
Περιγραφή
ISSN:2072-6643
DOI:10.3390/nu18172854