The impact of sourdough fermentation of spelt (Triticum dicoccum) from Garfagnana on gut microbiota composition and in vitro activity
Pozzo, Luisa | Alcántara, Cristina | Selma-Royo, Marta | Garcia-Mantrana, Izaskun | Bramanti, Emilia | Longo, Vincenzo | Collado, Maria Carmen | Pucci, Laura
The aim of this study has been to evaluate the impact of the fermentation process of the spelt from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels, andon thein vitromicrobial growth and metabolism. The fermentation process of spelt significantly increases its protein and mannitol content, and decreases its dietary fiber content and fructose, glucose, sucrose, maltose, and raffinose concentration. Fermented spelt modulates thein vitrointestinal microbiota, promoting a stimulation ofLactobacillus andBifidobacteriumspp. growth accompanied by a high production of lactate, acetate,and propionate, both in human gut microbiota from normal weight and obese subjects. The multivariate approach (PCA) combining viable counts and metabolite concentration values has suggested that spelt fermentation could beneficially modulate the gut microbiota from normal weight and obese individuals, stimulating bacteria eliciting anti-inflammatory responses. Further, in vivo studies are recommended for the impact that fermented spelt could have in human nutrition in health and disease.
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