The Experts below are selected from a list of 1101 Experts worldwide ranked by ideXlab platform
Riitta Korpela - One of the best experts on this subject based on the ideXlab platform.
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pilot study comparison of sourdough wheat bread and yeast fermented wheat bread in individuals with wheat sensitivity and irritable bowel syndrome
Nutrients, 2017Co-Authors: Reijo Laatikainen, Jari Koskenpato, Sannamaria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontagstrohm, Hanne Salmenkari, Riitta KorpelaAbstract:Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26). Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more Feelings of Tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.
Reijo Laatikainen - One of the best experts on this subject based on the ideXlab platform.
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pilot study comparison of sourdough wheat bread and yeast fermented wheat bread in individuals with wheat sensitivity and irritable bowel syndrome
Nutrients, 2017Co-Authors: Reijo Laatikainen, Jari Koskenpato, Sannamaria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontagstrohm, Hanne Salmenkari, Riitta KorpelaAbstract:Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26). Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more Feelings of Tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.
Sebastian M. Schmid - One of the best experts on this subject based on the ideXlab platform.
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Chronobiological aspects of sleep restriction modulate subsequent spontaneous physical activity.
Physiology & behavior, 2019Co-Authors: Britta Wilms, Marina Kuhr, Rodrigo Chamorro, Nelli Klinsmann, Denisa Spyra, Matthias Mölle, Hannes Kalscheuer, Bernd Schultes, Hendrik Lehnert, Sebastian M. SchmidAbstract:Abstract Purpose First evidence suggests that chronobiological aspects of sleep restriction affect metabolic conditions. Our aim was to investigate whether spontaneous free-living physical activity likewise is affected by chronobiological timing of short sleep. Methods In an experimental randomized, balanced cross-over design, eleven healthy, normal-weight (BMI: 23.9 ± 0.4 kg/m2) men were evaluated. Physical activity was assessed by tri-axial wrist actigraphy after (i) four-hour sleep during the first night-half of the night (‘late night sleep loss’), (ii) four-hour sleep during the second night-half (‘early night sleep loss’), and (iii) eight-hour regular sleep (‘regular sleep’), from 7:00 to 24:00 (17 h). Feelings of Tiredness and activity were measured by semi-quantitative questionnaires. Results Physical activity differed between sleep conditions (P Conclusions Sleep restriction during the second half of the night elicits stronger effects on spontaneous physical activity than sleep restriction during the first half of the night despite identical sleep duration, but the impact of longer period awake needs to be evaluated in further research. In sum, these data indicate that not only short sleep per se but also chronobiological aspects modulate physical activity pattern.
Jari Koskenpato - One of the best experts on this subject based on the ideXlab platform.
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pilot study comparison of sourdough wheat bread and yeast fermented wheat bread in individuals with wheat sensitivity and irritable bowel syndrome
Nutrients, 2017Co-Authors: Reijo Laatikainen, Jari Koskenpato, Sannamaria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontagstrohm, Hanne Salmenkari, Riitta KorpelaAbstract:Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26). Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more Feelings of Tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.
Sannamaria Hongisto - One of the best experts on this subject based on the ideXlab platform.
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pilot study comparison of sourdough wheat bread and yeast fermented wheat bread in individuals with wheat sensitivity and irritable bowel syndrome
Nutrients, 2017Co-Authors: Reijo Laatikainen, Jari Koskenpato, Sannamaria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontagstrohm, Hanne Salmenkari, Riitta KorpelaAbstract:Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26). Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more Feelings of Tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.
