Effect of ingestion of gluten-free products enriched with inulin-type fructans on intestinal microbiota and metabolic parameters in celiac patients

• Grant number: 23/09345-2
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Effective date (Start): August 01, 2023
• Effective date (End): July 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Vanessa Dias Capriles
• Grantee: Natália da Silva Valente
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated research grant: 21/06643-7 - Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies, AP.JP2

Abstract

Inulin-type fructans (ITF) are often used in the preparation of gluten-free products due to their potential to improve the physical properties and nutritional composition of products, and for their potential health effects for people with celiac disease. Thus, this pioneering study aims to evaluate the effect of ingestion of gluten-free products enriched with ITF on the intestinal microbiota and metabolic parameters in celiac patients, through a triple-blind, controlled and randomized clinical trial. Eighty volunteers will be recruited, between 18 and 30 years old, of both sexes, with celiac disease. The volunteers must ingest a daily portion of gluten-free bread and cereal bar enriched with 4g of the mixture of inulin and oligofructose (Orafti-Synergy1), totaling the consumption of 8g of ITF/day, or the control food (bread and cereal bar without the addition of ITF) during the period of 90 days. Nutritional guidance will be given in order to maintain the dietary pattern throughout the study period. At the beginning and end of the intervention period, blood and feces will be collected, in addition to anthropometric assessment and food consumption. The groups will be compared at the beginning and end of the intervention regarding the composition of the fecal microbiota, production of short chain fatty acids, and metabolic parameters related to hunger, satiety, inflammation, glycemia and lipid profile. The results of this project will allow evaluating the potential of gluten-free products enriched with ITF as a new therapeutic strategy for gluten-free diets to promote nutrition and health for people with celiac disease. (AU)