The Sourdough School

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Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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529 - ‘Diet influences the functions of the human intestinal microbiome’. Scientific Reports Nature Research. 10: 4247

Reference Number: 529

Year: 2020

Authors: MariaDeAngelis, Ilario Ferrocino, Francesco Maria Calabrese, FrancescaDe Filippis, NoemiCavallo, SonyaSiragusa, Simone Rampelli, Rafaella Di Cagno, Kalliopi Rantsiou, LuciaVannini, Nicoletta Pellegrini, Camilla Lazzi, Silvia Turroni, Nicola Lorusso, Mario Ventura, Marcello Chieppa, Erasmo Neviani, Patrizia Brigidi, Paul W. O’Toole, Danilo Ercolini , Marco Gobbetti & Luca Cocolin

Link: Link to original paper

Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Nutrition: Fibre | Whole grain

Summary

Gut microbes programme their metabolism to suit intestinal conditions and convert dietary components into a panel of small molecules that ultimately affect host physiology. To unveil what
is behind the effects of key dietary components on microbial functions and the way they modulate host–microbe interaction, we used for the first time a multi-omic approach that goes behind the mere gut phylogenetic composition and provides an overall picture of the functional repertoire in 27 faecal samples from omnivorous, vegan and vegetarian volunteers. Based on our data, vegan and vegetarian diets were associated to the highest abundance of microbial genes/proteins responsible for cell motility, carbohydrate- and protein-hydrolysing enzymes, transport systems and the synthesis of essential amino acids and vitamins. A positive correlation was observed when intake of fibre and the relative faecal abundance of flagellin were compared. Microbial cells and flagellin extracted from faecal samples of 61 healthy donors modulated the viability of the human (HT29) colon carcinoma cells and the host response through the stimulation of the expression of Toll-like receptor 5, lectin RegIII? and three interleukins (IL-8, IL-22 and IL-23). Our findings concretize a further and relevant milestone on how the diet may prevent/mitigate disease risk.

Significance of this study to the baker:

A further development into the science confirming how our diet choices influence the health of our gut microbiome, and in turn if positive changes are made, then we can support the prevention of disease risk. This study confirmed the benefits of consuming a plant based diet, richer in dietary fibres and nutrient density. These benefits gained are through the enrichment of an abundance in microbes responsible for key elements of our health such as the synthesis of essential proteins and vitamins.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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