2026-04-19T15:47:40Zhttps://recercat.cat/oai/request

oai:recercat.cat:10256/245832025-11-14T03:43:41Zcom_2072_452955com_2072_2054col_2072_453079

urn:hdl:10256/24583 Impact of bread diet on intestinal dysbiosis and irritable bowel syndrome symptoms in quiescent ulcerative colitis: A pilot study Lluansí Salis, Aleix Llirós Dupré, Marc Carreras-Torres, Robert Bahí, Anna Capdevila, Montserrat Feliu, Anna Vilà i Quintana, Laura Elias-Masiques, Núria Cueva, Emilio Peries, Laia Torrealba, Leyanira Miquel Cusachs, Josep Oriol Sàbat Mir, Míriam Busquets Casals, David López, Carmen Delgado Aros, Sílvia Garcia-Gil, L. J. Elias, Isidre Aldeguer i Manté, Xavier Colitis ulcerosa Ulcerative colitis Intestins -- Microbiologia Intestines -- Microbiology Intestins -- Inflamació Inflammatory bowel diseases Gut microbiota may be involved in the presence of irritable bowel syndrome (IBS)-like symptomatology in ulcerative colitis (UC) patients in remission. Bread is an important source of dietary fiber, and a potential prebiotic. To assess the effect of a bread baked using traditional elaboration, in comparison with using modern elaboration procedures, in changing the gut microbiota and relieving IBS-like symptoms in patients with quiescent ulcerative colitis. Thirty-one UC patients in remission with IBS-like symptoms were randomly assigned to a dietary intervention with 200 g/d of either treatment or control bread for 8 weeks. Clinical symptomatology was tested using questionnaires and inflammatory parameters. Changes in fecal microbiota composition were assessed by high-throughput sequencing of the 16S rRNA gene. A decrease in IBS-like symptomatology was observed after both the treatment and control bread interventions as reductions in IBS-Symptom Severity Score values (p-value < 0.001) and presence of abdominal pain (p-value < 0.001). The treatment bread suggestively reduced the Firmicutes/Bacteroidetes ratio (p-value = 0.058). In addition, the Firmicutes/Bacteroidetes ratio seemed to be associated with improving IBS-like symptoms as suggested by a slight decrease in patient without abdominal pain (p-value = 0.059). No statistically significant differential abundances were found at any taxonomic level. The intake of a bread baked using traditional elaboration decreased the Firmicutes/Bacteroidetes ratio, which seemed to be associated with improving IBS-like symptoms in quiescent ulcerative colitis patients. These findings suggest that the traditional bread elaboration has a potential prebiotic effect improving gut health (ClinicalTrials.gov ID number of study: NCT05656391) 2024-02-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion peer-reviewed info:eu-repo/semantics/altIdentifier/doi/10.1371/journal.pone.0297836 info:eu-repo/semantics/altIdentifier/eissn/1932-6203 Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Public Library of Science (PLoS) PLoS One, 2024, vol. 19, núm. 2, p. e0297836 Articles publicats (IdIBGi) Lluansí Salis, Aleix Llirós Dupré, Marc Carreras Torres, Robert Bahí, Anna Capdevila, Montserrat Feliu, Anna Vilà i Quintana, Laura Elias-Masiques, Núria Cueva, Emilio Peries, Laia Torrealba, Leyanira Miquel Cusachs, Josep Oriol Sàbat Mir, Míriam Busquets Casals, David López, Carmen Delgado Aros, Sílvia Garcia-Gil, L. J. Elias, Isidre Aldeguer i Manté, Xavier 2024 Impact of bread diet on intestinal dysbiosis and irritable bowel syndrome symptoms in quiescent ulcerative colitis: A pilot study PLoS One 19 2 e0297836