Andrea Polo

We selected ingredients with a high content of bioactive components typical of the Mediterranean diet (MD) and designed an MD‐based food. Its effect on human gut microbiota, microbiome, and metabolome was explored in comparison to placebo by feeding a Twin Mucosal Simulator of the Human Intestinal Microbial Ecosystem (Twin M‐SHIME). The fecal donor used for the inoculation of the Twin M‐SHIME was chosen within a cohort of individuals showing low adherence to MD. The administration of MD‐based food increased the abundance of numerous taxa, almost all having the potential to exert beneficial activities. The reshaping of the microbiota reflected on microbiome changes: genes responsible for colanic acid biosynthesis (implicated in healthy aging) and carbohydrate metabolism increased, whereas genes involved in l‐valine pathway decreased. MD‐based food temporarily increased short‐chain fatty acid (SCFA) synthesis, reflecting the increase of genes responsible for butyrate synthesis and fiber degradation. MD‐based food modulated the synthesis of volatile organic compounds (VOCs), mainly esters derived from medium‐ and long‐chain fatty acids and polyunsaturated fatty acids.

Gluten possesses unique properties that render it only partially digestible. Consequently, it exerts detrimental effects on a part of the worldwide population who are afflicted with celiac disease (1%) or related disorders (5%), particularly due to the potential for cross-contamination even when adhering to a gluten-free diet (GFD). Finding solutions to break down gluten during digestion has a high nutritional and social impact. Here, a randomized double-blind placebo-controlled in vivo challenge investigated the gluten-degrading activity of a novel probiotic preparation comprising lactobacilli and their cytoplasmic extracts, Bacillus sp., and bacterial protease. In our clinical trial, we collected feces from 70 healthy volunteers at specific time intervals. Probiotic/placebo administration lasted 32 days, followed by 10 days of wash-out. After preliminary GFD to eliminate residual gluten from feces, increasing amounts of gluten (50 mg–10 g) were administered, each one for 4 consecutive days. Compared to placebo, the feces of volunteers fed with probiotics showed much lower amounts of residual gluten, mainly with increased intakes. Probiotics also regulate the intestinal microbial communities, improving the abundance of genera pivotal to maintaining homeostasis. Quantitative PCR confirmed that all probiotics persisted during the intervention, some also during wash-out. Probiotics promoted a fecal metabolome with potential immunomodulating activity, mainly related to derivatives of branched-chain amino acids and short-chain fatty acids. IMPORTANCE: The untapped potential of gluten-degrading bacteria and their application in addressing the recognized limitations of gluten-related disorder management and the ongoing risk of cross-contamination even when people follow a gluten-free diet (GFD) emphasizes the significance of the work. Because gluten, a common protein found in many cereals, must be strictly avoided to stop autoimmune reactions and related health problems, celiac disease and gluten sensitivity present difficult hurdles. However, because of the hidden presence of gluten in many food products and the constant danger of cross-contamination during food preparation and processing, total avoidance is frequently challenging. Our study presents a novel probiotic preparation suitable for people suffering from gluten-related disorders during GFD and for healthy individuals because it enhances gluten digestion and promotes gut microbiota functionality.

Background The Mediterranean Diet (MD) tangibly impacts on human health, but the access to this virtuous dietary habit is difficult for a considerable part of the population. In response to this challenge, we selected ingredients with high content of bioactive components typical of MD, and designed and manufactured a MD-based food. Its effect on human gut microbiota, microbiome and metabolome was explored in comparison to placebo by feeding a Twin M-SHIME. The fecal donor used for the inoculation of the Twin M-SHIME was chosen within a cohort of individuals showing traits of low adherence to MD.Results The administration of MD-based food increased the abundance of numerous taxa, almost all having the potential to exert beneficial activities. Some detrimental taxa increased their abundances with the administration of the placebo but remained under control with MD-based food. The reshape of the microbiota reflected on microbiome changes. We observed increased abundances of genes responsible for colanic acid biosynthesis, a microbial metabolite implicated in longevity and healthy aging. The abundance of genes involved in L-valine pathway decreased, while the intake of MD-based food boosted the abundance of genes responsible for the carbohydrate metabolism. MD-based food temporarily increased the synthesis of SCFAs, which reflected the increased abundance of genes responsible for butyrate synthesis and fiber degradation. MD-based food modulated the synthesis of VOCs, with particular reference to esters derived from medium- and long-chain fatty acids, and polyunsaturated fatty acids.Conclusions Overall, the intake of this novel MD-based food in vitro orchestrated positive changes in the gut microbiota, microbiome, and metabolome, making possible for people who do not adhere to MD the opportunity to access dietary benefits.

Baked goods manufacturing parameters and fermentation conditions interfere with the nutrients content and affect their gastrointestinal fate. Pinsa Romana is a type of pizza that, recently, has been commercially rediscovered and that needed elucidation from a nutritional and digestibility perspective. In this study, six types of Pinsa Romana (five made with indirect method and one produced with straight dough technology) were characterized for their biochemical and nutritional features. Several variables like indirect (biga) Pinsa Romana production process, fermentation time and use of sourdough were investigated. The Pinsa Romana made with biga including sourdough and fermented for 48 h at 16 °C ((PR_48(SD)) resulted in the lowest predicted glycemic index, in the highest content of total peptides, total and individual free amino acids and gamma-amino butyric acid (GABA), and in the best protein quality indexes (protein efficiency ratio and nutritional index). The static in vitro digestion showed that the digesta from PR_48(SD) confirmed a reduced in vitro glycemic response after intake, and it showed a lower bioavailability of hydrophilic peptides. Furthermore, the inclusion of sourdough in biga enhanced the bioavailability of protein-related end-products including human health promoting compounds such as essential amino acids.