Consumption of yeast-fermented wheat and rye breads increases colitis and mortality in a mouse model of colitis

dc.contributor.authorZimmermann, Julia
dc.contributor.authorDe Fazio, Luigia
dc.contributor.authorKaden-Volynets, Valentina
dc.contributor.authorHitzmann, Bernd
dc.contributor.authorBischoff, Stephan C.
dc.contributor.corporateZimmermann, Julia; Department of Nutritional Medicine/Prevention, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateDe Fazio, Luigia; Department of Medical and Surgical Science (DIMEC), University of Bologna, Bologna, Italy
dc.contributor.corporateKaden-Volynets, Valentina; Department of Nutritional Medicine/Prevention, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateHitzmann, Bernd; Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
dc.contributor.corporateBischoff, Stephan C.; Department of Nutritional Medicine/Prevention, University of Hohenheim, Stuttgart, Germany
dc.date.accessioned2025-04-30T10:54:46Z
dc.date.available2025-04-30T10:54:46Z
dc.date.issued2022
dc.date.updated2024-10-02T07:20:47Z
dc.description.abstractBackground: Cereals are known to trigger for wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS). Inflammatory processes and intestinal barrier impairment are suspected to be involved in NCWS, although the molecular triggers are unclear. Aims: We were interested if different bread types influence inflammatory processes and intestinal barrier function in a mouse model of inflammatory bowel disease. Methods: Epithelial caspase-8 gene knockout (Casp8 ΔIEC ) and control (Casp8 fl ) mice were randomized to eight groups, respectively. The groups received different diets for 28 days (gluten-free diet, gluten-rich diet 5 g%, or different types of bread at 50 g%). Breads varied regarding grain, milling and fermentation. All diets were isocaloric. Results: Regardless of the diet, Casp8 ΔIEC mice showed pronounced inflammation in colon compared to ileum, whereas Casp8 fl mice were hardly inflamed. Casp8 fl mice could tolerate all bread types. Especially yeast fermented rye and wheat bread from superfine flour but not pure gluten challenge increased colitis and mortality in Casp8 ΔIEC mice. Hepatic expression of lipopolysaccharide-binding protein and colonic expression of tumor necrosis factor-α genes were inversely related to survival. The bread diets, but not the gluten-rich diet, also decreased colonic tight junction expression to variable degrees, without clear association to survival and inflammation. Conclusions: Bread components, especially those from yeast-fermented breads from wheat and rye, increase colitis and mortality in Casp8 ΔIEC mice highly susceptible to intestinal inflammation, whereas control mice can tolerate all types of bread without inflammation. Yet unidentified bread components other than gluten seem to play the major role.en
dc.description.sponsorshipOpen Access funding enabled and organized by Projekt DEAL.
dc.description.sponsorshipForschungskreis der Ernährungsindustrie http://dx.doi.org/10.13039/501100008465
dc.description.sponsorshipUniversität Hohenheim (3153)
dc.identifier.swb1799653471
dc.identifier.urihttps://doi.org/10.1007/s10620-022-07462-3
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16677
dc.language.isoeng
dc.rights.licensecc_by
dc.subjectInflammatory bowel disease
dc.subjectColitis
dc.subjectWheat hypersensitivity
dc.subjectBread
dc.subjectBaker’s yeast
dc.subjectMedical and Health Sciences
dc.subject.ddc610
dc.titleConsumption of yeast-fermented wheat and rye breads increases colitis and mortality in a mouse model of colitisen
dc.type.diniArticle
dcterms.bibliographicCitationDigestive diseases and sciences, 67 (2022), 9, 4422-4433. https://doi.org/10.1007/s10620-022-07462-3. ISSN: 1573-2568
dcterms.bibliographicCitation.issn0163-2116
dcterms.bibliographicCitation.issn1573-2568
dcterms.bibliographicCitation.issue9
dcterms.bibliographicCitation.journaltitleDigestive diseases and sciences
dcterms.bibliographicCitation.originalpublishernameSpringer US
dcterms.bibliographicCitation.pageend4433
dcterms.bibliographicCitation.pagestart4422
dcterms.bibliographicCitation.volume67
local.export.bibtex@article{Zimmermann2022, doi = {10.1007/s10620-022-07462-3}, author = {Zimmermann, Julia and De Fazio, Luigia and Kaden-Volynets, Valentina et al.}, title = {Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis}, journal = {Digestive Diseases and Sciences}, year = {2022}, volume = {67}, number = {9}, pages = {4422--4433}, }
local.export.bibtexAuthorZimmermann, Julia and De Fazio, Luigia and Kaden-Volynets, Valentina et al.
local.export.bibtexKeyZimmermann2022
local.export.bibtexPages4422--4433
local.export.bibtexType@article
local.subject.sdg2
local.subject.sdg3
local.subject.sdg12
local.title.fullConsumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis

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