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posted by janrinok on Thursday April 16 2020, @01:42PM   Printer-friendly
from the parp-belch dept.

A more plant-based diet without stomach troubles: Getting rid of FODMAPs with enzymes:

A plant-based diet is a good choice for both climate and health. However, many plant-based products, especially legumes, contain FODMAP compounds that are poorly digestible and cause unpleasant intestinal symptoms. A study by VTT and Finnish companies succeeded in breaking down FODMAPs with enzymes and producing new, stomach-friendly plant-based food products.

FODMAPs are short-chain carbohydrate molecules that are poorly absorbed in the human small intestine. These non-absorbed compounds move along to the large intestine, where intestinal microbes feed on them. This results in the production of gases that causes symptoms especially for those suffering from intestinal disorders, but also for many others. These problems are relatively common, as it has been estimated that the irritable bowel syndrome alone affects between 10% and 20% of the population.

Many foods containing FODMAPs are in themselves healthy and good sources of fibre, nutrients and vegetable proteins. However, those suffering from symptoms will often avoid these foods and miss out on their health benefits.

In a study funded by VTT, Gold&Green Foods, Raisio, Roal and Valio, VTT focused on two key FODMAP compounds: galactan and fructan. Galactan is abundant in, for example, legumes, while fructan is found in many cereals, among other things.

[...] "The study showed that enzymes also work under a variety of conditions and in different food processes. This is interesting new information especially for legumes, as there are currently no similar legume-based foods suitable for the FODMAP diet on the market," says Nyyssölä.

"The results are most likely to be utilised next in the development of new food items, but also in academic research in order to verify the effects on intestinal symptoms with certainty," he continues.

Journal Reference:

Antti Nyyssölä, Simo Ellilä, Emilia Nordlund, Kaisa Poutanen. Reduction of FODMAP content by bioprocessing. Trends in Food Science & Technology, 2020; 99: 257 DOI: 10.1016/j.tifs.2020.03.004


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  • (Score: 4, Interesting) by meustrus on Thursday April 16 2020, @05:15PM (3 children)

    by meustrus (4961) on Thursday April 16 2020, @05:15PM (#983689)

    This is very interesting to me as I have issues digesting many of these FODMAP compounds, so I'm doing a deep dive and seeing if there's any practical advice. I think there is; keep reading.

    According to the journal article [sciencedirect.com]:

    Milling damages starch granules and starch becomes thereby available as a growth substrate for amylolytic microbes of the sourdough flora. Maltose, which is released by amylases under these conditions, is then the main carbohydrate source for microbes. However, in the absence of damaged starch fructans are utilized instead, which leads to enrichment of microbes capable of hydrolyzing it. Enrichment can be continued by so-called back-slopping, which means inoculation of the next batch of sourdough with a fraction of the previous one (Loponen, 2016 [sciencedirect.com]).

    The repeated back-slopping process was the source for the bacterial fructanase producer, identified as Lactobacillus crispatus. The fructanase enzyme was produced recombinantly in Pichia pastoris and tested for degradation of different types of fructan substrates on the basis of released fructose. Oligomeric fructans (4 g/L) were degraded nearly quantitatively (97% of hydrolysis). Fructans (4 g/L) with average degrees of polymerizations of 10 and 23 were 76% and 55% hydrolyzed, respectively, and with rye meal extract (2 g/L) as the substrate, 81% hydrolysis of the fructan type of compounds was achieved.

    So the digestion of fructans, like are found in wheat, onions, and garlic especially, is aided by Lactobacillus crispatus [wikipedia.org], which is apparently often found in the vagina. Interesting.

    (evidently, "The enzyme preparation is now commercially available by the name LOFO™, and is claimed to decrease the fructan content of grain products by more than 50%", but they appear to be selling the product of the enzyme, not the enzyme itself [lofopantry.com])

    Further:

    As discussed above, the fructose present in sourdough may be converted to mannitol by mannitol dehydrogenases of heterofermentative lactobacilli, but its concentration can be reduced by mannitol consuming strains (Loponen & Gänzle, 2018 [sciencedirect.com]). Mannitol production from fructose can also take place in other food products, such as sauerkraut and kimchi, fermented with lactic acid bacteria (Sinha, Hui, Evranuz, Siddiq, & Ahmed, 2010 [sciencedirect.com])

    Makes sense. Heterofermentative lactobacilli include [sciencedirect.com]: "Facultatively heterofermentative (Group II) including: L. casei, L. curvatus, L. plantarum, L. sakei and Obligately heterofermentative (Group III) including: L. brevis, L. buchneri, L. fermentum, L. reuteri". These bacterium are commonly used in fermentation, so one might be able to ingest them from live cultures of foods like yogurt, cheese, saurkraut, pickles, and kimchi. However, many of these bacterium are also commonly found in the vagina [wikipedia.org].

    So.

    If what I'm reading here is correct...

    To improve your digestion, you should eat more pussy.

    --
    If there isn't at least one reference or primary source, it's not +1 Informative. Maybe the underused +1 Interesting?
    Starting Score:    1  point
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  • (Score: 2) by Phoenix666 on Thursday April 16 2020, @05:19PM (2 children)

    by Phoenix666 (552) on Thursday April 16 2020, @05:19PM (#983691) Journal

    Eh, your introduction needs work and the middle wandered quite a bit, but that is one strong conclusion.

    --
    Washington DC delenda est.
    • (Score: 2) by c0lo on Friday April 17 2020, @12:21AM (1 child)

      by c0lo (156) on Friday April 17 2020, @12:21AM (#983867) Journal

      Eh, your introduction needs work and the middle wandered quite a bit, but that is one strong conclusion.

      I disagree. All the information there points to the strong hypothesis of: eating old pussies, with high and sustained colonization levels, may be a more efficient to rid yourself of bloating.

      (Since I don't have such problems, I'll let you have the old ones and keep the younger for myself)

      --
      https://www.youtube.com/watch?v=aoFiw2jMy-0
      • (Score: 2) by Phoenix666 on Friday April 17 2020, @05:01AM

        by Phoenix666 (552) on Friday April 17 2020, @05:01AM (#983995) Journal

        Trevor Philips: "Older women should be appreciated, like a fine cheese. Sometimes the rind is the best bit."

        --
        Washington DC delenda est.