Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products

Wheat consumption may lead to various adverse health effects in susceptible individuals. The symptoms of irritable bowel syndrome (IBS), celiac disease, wheat allergy and non-celiac wheat sensitivity (NCWS) reduce human well-being and quality of life. Therefore, ways are being sought to increase the tolerability and digestibility of wheat products. It is suggested that sourdough products are better tolerated compared to yeast-leavened breads, especially by those suffering from NCWS and IBS. The wheat constituents that cause symptoms, such as fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), amylase/trypsin-inhibitors (ATIs) and gluten proteins are more or less extensively degraded by lactic acid bacteria (LAB), which are used for sourdough fermentation. This chapter summarizes the current knowledge about the effect of LAB on FODMAPs and ATIs and if their degradation contributes to a better tolerability and digestibility of wheat and rye products in the context of wheat-related disorders. Future research will be confronted with challenges to transfer the current knowledge mostly obtained by model experiments to the actual effect in the human body and to produce grain-based foods with high nutritional and sensory quality and better tolerability for individuals suffering from NCWS or IBS.