Browsing by Author "Lundberg, Maj"

Abstract Background: Irritable bowel syndrome is a common functional gastrointestinal disorder characterized by abdominal pain and altered bowel habits. More than 60% of IBS patients report that certain foods, such as legumes, trigger intestinal symptoms. Legumes contain α-galacto-oligosaccharides (α-GOS), which belong to FODMAP-carbohydrates, that are not absorbed in the small intestine. When they pass to large intestine, α-GOS are fermented by gut microbiota, causing abdominal bloating and aggravated intestinal symptoms in IBS patients. Enzymatic processing could reduce the amount of α-GOS in food. Oral α-galactosidase enzyme has been reported to effectively reduce gas production and relieve gas-related symptoms in healthy individuals and pediatric IBS patients. The effects of enzymatic treatment of foods on gastrointestinal (GI) symptoms have not been previously studied. Aim: The aim of the study was to investigate whether α-galactosidase treated pea-based crackers, compared to control crackers, will reduce GI symptoms in people suffering from irritable bowel syndrome (IBS) or functional bloating (FB). The second aim of the study was to investigate the associations between nutrient and food intake and GI symptoms. Methods: This was a randomized, double-blinded, placebo-controlled two-period crossover study. Participants, were aged 22 -– 57 years. who suffered from irritable bowel syndrome or functional bloating based on the Rome IV criteria (n=24). Each participant received a three-day portion of either α-galactosidase-treated or control, pea-based crackers on each study week. The participants reported their GI symptoms throughout the study weeks and kept a food diary on the cracker eating days and during the run-in period. Maximum values of symptoms, symptom sum scores, as well as the average intake of nutrients and foods were analyzed. Statistical analyses were performed with the Wilcoxon signed rank test, Friedman's dependent samples test, correlation analyzes and linear regression. Results: No significant statistical difference was seen in between the maximum values of the symptoms during the study weeks. However, maximum values of abdominal bloating, flatulence, stomach noise, nausea and heartburn were consistently higher during the control week. Several nutrients and foods such as fiber, fat, glucose, fructose, and maltose, were significantly related to the GI symptoms during the study weeks. Conclusions: Since the enzyme-treated product was not better tolerated than the control product, it is possible that other components in the crackers or diet have overshadowed the possible benefits of α-galactosidase treatment. There is some evidence of beneficial effects ofSupplementation with α-galactosidase supplementation, but has shown some beneficial effects, however the results of α-galactosidase in alleviating GI symptoms in adult patients suffering from IBS are inconclusive. More studies on the effects of enzyme-treated food are needed in people suffering from IBS and FB are needed.