Trial reportApplied and environmental microbiology2004
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.
Trial report in Applied and environmental microbiology, 2004. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT01257620 (Exploratory, Randomized, Double-blind, Placebo-Controlled Study on the Effects of Bifidobacterium Infantis in Active Celiac Disease), which is not on this map. Cited by 53 papers, 2 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Exploratory, Randomized, Double-blind, Placebo-Controlled Study on the Effects of Bifidobacterium Infantis in Active Celiac Disease
Who cites it
53 citing papers in PubMed, 2 syntheses or guidelines pooled it, 268 citations in OpenAlex.
- The role of fermented foods in managing food allergies in children and adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- Nutritional benefits of sourdoughs: A systematic review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- Novel probiotic preparation withMicrobiology spectrum · 2024Trial
- Reintroduction of gluten following flour transamidation in adult celiac patients: a randomized, controlled clinical study.Clinical & developmental immunology · 2012Trial
- The role of flour type and feeding schedule on the sourdough microbiome.Microbiology spectrum · 2026Article
- Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health.Foods (Basel, Switzerland) · 2025Review
- Celiac Disease-Narrative Review on Progress in Celiac Disease.Foods (Basel, Switzerland) · 2025Review
- Fermented foods and gastrointestinal health: underlying mechanisms.Nature reviews. Gastroenterology & hepatology · 2024Review
- Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough.Foods (Basel, Switzerland) · 2023Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation ofFrontiers in nutrition · 2022Article
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- The 10,000-Year Success Story of Wheat!Foods (Basel, Switzerland) · 2021Review
- Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review.Food science & nutrition · 2021Review
- Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies.Nutrients · 2020Article
- Role of the gut microbiota in the pathogenesis of coeliac disease and potential therapeutic implications.European journal of nutrition · 2020Review
- Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products.Foods (Basel, Switzerland) · 2020Article
- Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications.Foods (Basel, Switzerland) · 2020Review
- The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread.Foods (Basel, Switzerland) · 2020Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptic-tryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.