Science for Society

Up to one in five people may suffer from irritable bowel syndrome. Symptoms can be mitigated through a diet that eliminates certain compounds found in food. A scientist from the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn proposes methods for making bakery products in such a way that they retain their nutritional value while being tolerated by people suffering from this digestive disorder.

– The healthiest bakery products recommended by nutritionists are often the least beneficial for people with irritable bowel syndrome. An example is whole-grain rye bread, rich in dietary fiber, which, however, is not recommended for people with the disorder. Fortunately, nowadays, thanks to acquired knowledge and appropriate technological processes, it is possible to produce nutritionally valuable bread that will not exacerbate gastrointestinal symptoms in people with this disease,” emphasizes Dr. Marianna Raczyk of the Nutrigenomics Scientific Group at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn.

The conclusions are presented in a review article outlining the world’s most current reports on the subject, which appeared in “Critical Reviews in Food Science and Nutrition”. The authors are Dr. Marianna Raczyk and Dr. Marcus Schmidt of the Federal Research Institute of Nutrition and Food at the Department of Safety and Quality of Cereals in Germany.

WHAT ABOUT BREAD?

Irritable Bowel Syndrome (IBS) is one of the most common gastrointestinal disorders for which a proper diet is crucial. Among other things, a group of carbohydrates called FODMAP – fermentable oligo-, di-, monosaccharides and polyols – are responsible for exacerbating the symptoms of this chronic disease. This is a group of fermentable sugars and alcohols that the body is unable to break down and absorb in the small and large intestines. These are the ones that produce gases, causing, among other things, bloating, diarrhoea, abdominal pain and other discomforts in people with IBS.

One of the main sources of FODMAPs in the diet includes bakery products, particularly whole-grain bread. – Cereals high in fructans, such as wheat, barley and rye, should be significantly reduced in a low FODMAP diet, hence it is difficult to choose the right bread for IBS patients – says Marianna Raczyk.

People with IBS are thus faced with the question: whether to eat whole-grain bread and thereby worsen their well-being, or choose light bread, which, however, is less nutritious.

– In order to improve the quality of life for IBS patients, it is therefore necessary to provide alternative products low in FODMAPs while maintaining nutritional values, the scientist points out, adding that it is not possible to completely eliminate FODMAP compounds from food, but they can be limited to so-called minimum threshold values

TAILORED PRODUCTION – THE KEY TO SUCCESS

The authors of the publication focused on bakery products. Collecting the most up-to-date world reports on the subject, they propose the following methods to reduce the FODMAP content in products: the use of yeast fermentation and fermentation with lactic acid bacteria, appropriate selection of raw materials, suitably modified dough fermentation process or the use of additional enzymes or microorganisms that eliminate unfavourable compounds.

– These technologies are mostly known to bakery product manufacturers, but it is necessary to improve them and use them in a controlled manner to preserve the maximum amount of nutritional value, the researcher points out.

You can also control the FODMAP content yourself – in the production of home baked goods by choosing the right raw materials and the right dough kneading or fermentation process. For details, see the article

THE FUTURE OF LOW FODMAP FOODS

The range of low-FODMAP foods on the food market is expanding. – Manufacturers are working all the time to improve and expand them, as there is growing interest by consumers themselves but also by catering companies offering boxed diets just for people with IBS – the researcher says.

Today, these products are slightly more expensive than the conventional ones. – However, I would compare this to gluten-free products – just a few decades ago they were a novelty, and today they are very popular and often at a price comparable to conventional ones. I suppose it will be similar with low FODMAP products – the scientist concludes. – Irritable bowel syndrome affects about 10-20 percent of the population. The number of people diagnosed with the condition is growing every year. Patients with IBS need the support of dietitians to work off the right diet for them, so it is estimated that the demand for low FODMAP products will increase – Marianna Raczyk summarizes.

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The corpus luteum plays an extremely important role in early pregnancy by secreting progesterone – an essential hormone needed for proper pregnancy development. Scientists at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn have discovered that this gland also secretes a protein called prokineticin 1, which increases the viability and stimulates the functions of the corpus luteum, and thus – benefits the development of early pregnancy.

– We hope that in the future, on the basis of the results of these studies, it will be possible to develop therapies that will support the development of a normal pregnancy in humans,” stresses Dr. Agnieszka Wacławik from the Department of Hormonal Action Mechanisms of the Institute of Animal Reproduction and Food Research PAS.

Her team’s findings have just been published in „Scientific Reports„, a journal published by „Nature.”

The research team members are Dr. Agnieszka Wacławik, Professor of the Polish Academy of Sciences; Monika Baryła, PhD student (the results are an important part of her doctoral thesis); Dr. Ewelina Goryszewska-Szczurek and Dr. Piotr Kaczyński.

CORPUS LUTEUM ON SPECIAL ASSIGNMENT

The corpus luteum is a temporary endocrine gland in the ovary. It synthesizes and secretes progesterone, which is necessary for the proper establishment of pregnancy, that is, for the implantation of the embryo in the uterus and the development of the placenta. The activity of the corpus luteum depends on the fate of the egg cell released in the process of ovulation – if the egg cell is not fertilized or the development of the fertilized cell is inhibited, the corpus luteum atrophies. The development of blood vessels during the formation and function of the corpus luteum is one of the most intense compared to other organs.

Disruption of corpus luteum function, both during the reproductive cycle and during pregnancy, carries a high risk of fertility disorders. However, the mechanisms regulating the function of this gland are not yet fully understood. Attempts to explain them are being made by the team of Dr. Agnieszka Wacławik.

PROTEIN SUPPORTING THE DEVELOPMENT OF EARLY PREGNANCY

In earlier studies, scientists from Olsztyn focused on a certain protein called prokineticin 1, demonstrating its important role in processes related to the establishment of pregnancy, primarily the development of blood vessels in the endometrium, as well as the development of the embryo and placenta in the pig (for ethical reasons, studies cannot be conducted on tissues from the female ovary during physiological changes in the sexual cycle or pregnancy, and certain mechanisms are universal to mammals).

Now scientists have shown that prokineticin 1 is present in the porcine corpus luteum and regulates the processes involved in the development of the corpus luteum and its function (both during the reproductive cycle and during pregnancy).

– We showed that prokineticin 1 and its receptors are mainly found in luteal cells (i.e., those that produce progesterone) and in the blood vessels of the corpus luteum. It was an important discovery to prove that the highest content of prokineticin 1 protein is found in the corpus luteum during early pregnancy,” says the researcher.

Already knowing that prokineticin 1 acts in the corpus luteum, the researchers also decided to see what processes it participates in. – Using in vitro tissue and cell culture models, we showed that the agent under study stimulates the expression of genes involved in steroid hormone production and progesterone synthesis by the corpus luteum. An important discovery was the demonstration that prokineticin 1 increases the viability of corpus luteum tissue and inhibits cell apoptosis (the process of cell destruction) in which progesterone is produced. Further studies allowed us to conclude that prokineticin 1 stimulates the processes of blood vessel construction (known as angiogenesis) in the corpus luteum, the scientist explained.

This means that the synthesis of prokineticin 1 in the corpus luteum during pregnancy may play an important role in preventing the regression of the corpus luteum and sustaining its function in the establishment and development of early pregnancy.

– Despite the presence of interspecies differences, certain physiological mechanisms occurring during early pregnancy are universal for mammals, so the results presented here may contribute to further studies involving other species, including humans, Agnieszka Wacławik concludes.

—

Dr. Agnieszka Wacławik, Professor of the Polish Academy of Sciences, has recently received a grant from the National Science Center (NCN), within the OPUS call. For the project „Effect of embryonic signals on methylome of the porcine endometrium as a novel mechanism contributing to pregnancy establishment” she received nearly PLN 2 million.

Full results can be found here.

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International Celiac Disease Day is celebrated on May 16 in all countries belonging to the AOECS. Established in 2006, it draws attention to gluten-dependent diseases and the challenges faced by consumers following a gluten-free diet, but also by food producers, for whom the market has growing expectations. Dr. Urszula Krupa-Kozak from the Department of Chemistry and Biodynamics of Food, talks about celiac disease and the relevant research being conducted at our Institute.

Many people who consume grain products report distressing symptoms, worsening health and reduced quality of life. Gluten, which is a complex of wheat reserve proteins (gliadin and glutein) and the homologous proteins of rye (secalin) and barley (hordein), can cause the development of gluten-dependent diseases, which include celiac disease, Dühring syndrome, gluten ataxia, wheat allergy and non-celiac gluten hypersensitivity. Celiac disease (a.k.a. visceral disease, gluten-dependent enteropathy) is an autoimmune disease that occurs in genetically predisposed individuals, caused by persistent gluten intolerance. The disease is characterized by a varied clinical picture, the presence of specific serum antibodies and haplotype (group of genes inherited from one parent – ed.) HLADQ2 or HLA-DQ8, and enteropathy (pathological changes – ed.) in the small intestine. The disease leads to damage to the intestinal mucosa, followed by atrophy of the intestinal villi, whose function is to absorb nutrients.

Diagnosis

Gluten-dependent diseases can manifest themselves with different symptoms, which can additionally vary in severity. Classic celiac disease (full-blown) is characterized by symptoms of malnutrition, abdominal pain, weight loss; it is accompanied by diarrhea, bloating, and in children, personality changes and developmental disorders. This form of the disease is relatively rare, and is diagnosed relatively quickly due to its characteristic symptoms. Much more often, however, patients with celiac disease have extraintestinal symptoms (anemia, chronic fatigue, aphthas, neurological disorders, bone and joint pain, premature osteoporosis, fertility problem), which should draw the attention not only of gastroenterologists, but also of endocrinologists, gynecologists, hematologists, rheumatologists or neurologists. Non-celiac gluten hypersensitivity (NCGS) is characterized by symptoms similar to celiac disease and irritable bowel syndrome, with which it can be confused. The condition mainly affects adults and is characterized by symptoms beyond the gastrointestinal tract.

People who observe alarming symptoms in themselves after consuming gluten-containing products and suspect the development of gluten-related diseases should consult their GP. The doctor, based on the medical history, will order a consultation with a specialist – a gastroenterologist in a justified case. The specialist in the next step will order the determination of celiac disease-specific antibodies (tTG and EmA), the presence of which in the blood serum indicates the disease, but does not always mean changes in the small intestine, authorizing its diagnosis. Therefore, for a complete diagnosis of celiac disease, biopsy and histopathological evaluation of small intestine sections, which are the gold standard for diagnosis in adults, are necessary. In the case of NCGS, diagnosis relies on the exclusion of other gluten-dependent diseases (celiac disease and wheat allergy), as there are no specific markers to detect this type of hypersensitivity.

What’s next?

For gluten-dependent diseases, the basic and common form of therapy is to exclude gluten from the diet. The differences, however, are that in the case of celiac disease, a gluten-free diet must already be followed rigorously and for life, while in the case of allergies and NCGS, the diet can be followed temporarily.

A gluten-free diet involves eliminating foods made from grains, i.e. wheat (including spelt, flatbread, semolina), barley, rye and uncertified oats. Commercially, gluten-free products are marked with a crossed ear sign. However, unlabeled products can be a problem, especially those in which gluten is not expected such as cured meats, sauces, spice blends, dressings, yogurts or gum, and even some medicines that may have been contaminated with this protein in the manufacturing process.

In the initial stages of treatment, right after diagnosis, the support of a qualified nutritionist is very important and helpful in properly balancing a gluten-free diet. However, once you become familiar and „accustomed” to its principles, following the diet in your own home becomes a habit. Meals away from home, in restaurants, at school/preschool or while traveling can be a problem. That’s why it’s a good idea to ensure your safety by planning your meals well, choosing only reliable restaurants and catering companies. Although products with the crossed-thorn mark are now available for purchase, it is advisable to prepare a set of tried-and-true gluten-free products for trips, consisting, for example, of bread, cookies, nuts and fruit. It’s also a good idea to be mindful of your diet when traveling by air and to book a gluten-free meal in advance.

Trendy „gluten-free”

Without consulting a gastroenterologist and without a definitive diagnosis, you should not switch to a gluten-free diet on your own. This will make it more difficult and prolong the time for a proper diagnosis because when we eliminate gluten from the diet, the body will not be in contact with this factor and will stop producing characteristic antibodies, so that the results of serological tests will be inaccurate or falsely negative.

Flaxseed cake as an opportunity to improve gluten-free products

Recent research conducted by scientists at the Institute of Animal Reproduction and Food Research, in cooperation with the West Pomeranian University of Technology, has focused on improving the quality and enrichment of gluten-free baked goods with nutrients and bioactive ingredients derived from flaxseed cake, the pomace from linseed oil production. Compared to conventional bread, a common disadvantage of commercially available gluten-free baked goods is poor quality due to inferior taste, unsatisfactory texture and reduced nutritional value and short shelf life. The need to improve the quality of baked goods led researchers to study the nutritional and functional potential of flaxseed cake, which has been shown to be a good source of minerals and antioxidants. In addition, along with flaxseed cake, proteins and polysaccharides are introduced into bread recipes, which have a beneficial effect on the technological properties of bread, giving it the desired cohesiveness, porosity, colour and even aroma. The research conducted by the teams from Olsztyn and Szczecin is important from the point of view of consumers on a gluten-free diet, who have the right to expect that the quality of gluten-free products available commercially will be similar to conventional products. In reality, however, this is not easy to achieve and poses a great challenge for food technologists and producers.

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Until recently, it was believed that if a woman had a problem with heavy menstrual bleeding, fertility or menstrual pain, then „this is her beauty”. Today we know that these may be symptoms of, for example, adenomyosis – a female disease similar to endometriosis. The research results of scientists from the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn may improve the diagnosis and treatment of this condition.

The publication on this topic appeared in the journal „Journal of Clinical Medicine” .

ADENOMMYOSIS – A LESS KNOWN FORM OF ENDOMETRIOSIS

Adenomyosis is an estrogen-dependent disease similar to endometriosis. In endometriosis, endometrial tissue, the lining inside the uterus, abnormally migrates to other places in the body, including the intestines or around the anus. With adenomyosis, these tissues get into in the uterine muscle – explains the author of the study, Maria Sztachelska, MD, PhD from the Department of Biology and Pathology of Human Reproduction IRZiBŻ PAS in Olsztyn.

The main symptoms of adenomyosis are very heavy menstrual bleeding, perimenstrual pain and pain during intercourse, thickening of the uterine walls in the ultrasound image, infertility problems, general malaise, and a tendency to anemia.

The exact mechanism of adenomyosis formation is not yet known. As Maria Sztachelska emphasizes, one of the theories is the presence of excessive contractile activity of the uterus, which leads to micro-trauma and the mucous membrane tissue inside the uterus instead of exfoliating outside (during menstruation) penetrates inside this wall.

(NOT) ESSENTIAL ESTROGEN

Adenomyosis is an estrogen-dependent disease, which means that estrogens are the key hormones driving its growth.

“In our studies, we wanted to determine the profile of hormone receptors and we showed the presence of all nuclear and membrane estrogen and progesterone receptors. We suspect that in the case of adenomyosis – as in endometriosis – the mechanism of disease formation is most likely related to the expression of the beta estrogen receptor, which is not present in the normal endometrium – the researcher points out.

Studies have also shown that adenomyosis is able to drive its own development, because its tissues themselves produce estradiol (biologically active estrogen), and this promotes cell proliferation. – In addition, adenomyosis also produces prolactin, which inhibits apoptosis, i.e. the process of cell destruction. All this increases the lifespan of adonemiosis and therefore its complete recovery is still a challenge – emphasizes Maria Sztachelska.

BETTER DIAGNOSIS AND TARGETED THERAPY

Currently, adenomyosis can be treated in two ways. The first path is radical, surgical treatment.

– The second option, often used after the procedure, is pharmacological treatment. Currently, the therapy most often consists in the use of GnRH antagonists, which inhibit the production of estradiol. However, they cannot be used indefinitely, because estradiol is necessary for a woman – it affects e.g. skin, hair, nails, well-being. Our previous research, led by Dr. Donata Ponikwicka-Tyszko, on the biology of endometriosis, indicates that GnRH antagonist therapy in combination with estradiol can be used long-term and has good effects. Currently, the potential of targeted therapy, e.g. in the form of antibodies directed at specific receptors, is also being investigated, emphasizes Maria Sztachelska.

The test results may also contribute to better diagnosis. „Since we showed a high expression of the estrogen receptor beta, knowing this altered profile of receptors, it would be possible to determine whether a woman is potentially at risk of adenomyosis by examining the endometrial tissue taken in a biopsy, even before the onset of symptoms” – the researcher points out.

– Until recently, it was believed that if a woman has a problem with heavy menstrual bleeding, fertility or menstrual pain, then „this is her beauty”. Fortunately, today the awareness and detection of endometriosis or adenomyosis is increasing. And this is not a marginal problem, because these diseases can affect up to every fifth woman – sums up Maria Sztachelska.

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Lymphocytes are white blood cells that regulate the immune system. If they have some „experience”, e.g. with an allergenic protein and get transplanted into another organism, then such a transfer will strengthen the immune reaction and the body will start to defend itself better against this protein.

Such an experiment was conducted by scientists from our Institute. They showed that transplanted CD4+ T cells that were in contact with hen’s egg white enhanced the immune response to it. The results were published in the International Journal of Molecular Science.

– The results of our research may be a step towards developing methods of treating patients with allergies – emphasizes the author of the research, Dr. Dagmara Złotkowska from the Department of Immunology and Food Microbiology IAR&FR PAS in Olsztyn.

HOW ALLERGIES HAPPEN

A food allergy is an abnormal reaction of the body’s immune system to a specific compound, which is an allergen. So it is a type of food hypersensitivity that causes unwanted food reactions, involving the immune system.

In the fight against food allergies, T lymphocytes, i.e. white blood cells, play an important role in regulating the immune system response. – This is a group of cells specializing in defending our body against the undesirable effects of potential allergens – explains Dr. Dagmara Złotkowska.

If we „teached” cells how to recognize and neutralize specific allergenic proteins, these „teachers” could be transferred (e.g. in the form of vaccines) to the body of allergy sufferers to minimize its immune response. – This can be compared to the mechanism of the mRNA vaccine against COVID-19, where – to put it simply – we do not provide the cells with a virus, but with a „set of instructions” on how to produce antibodies – the researcher points out.

EXPERIMENTAL TRANSFER

The team from the Department of Immunology and Food Microbiology of IAR&FR PAS in Olsztyn focused on allergy to hen’s egg protein and the possibility of cross-reactivity with chicken meat proteins. This meat is a common component of the modern diet; allergy to them is relatively rare and occurs independently or in people allergic to egg white (OVA, or ovalbumin, is the main protein found in egg white). CD4+ T cells, on the other hand, are special immune cells that recognize allergens, including the OVA protein.

The experiment involved transplanting experienced (those that had already been in contact with OVA) CD4+ T cells into the body of an animal that was allergic to OVA and fed chicken meat. – It turned out that such a transfer helped to improve the negative immune response to OVA, that is, it strengthened the body’s immune response to the OVA protein, which was previously not recognized and fought off by the immune system. To put it simple, the body began to defend itself better against this protein – indicates Dr. Dagmara Złotkowska.

A CURE FOR FOOD ALLERGY?

The approach of the researchers from Olsztyn is innovative and may contribute to the development of treatment methods for patients with allergies. – So far, the most effective way to treat food allergy is to exercise the elimination diet – which eliminates not only allergens, but also other cross-reacting proteins. I doubt whether we will find a „cure” for allergy in the near future, because many factors and mechanisms affecting it are still not known. The results of our research may, however, be a step towards developing methods of treating patients with allergies, e.g. by giving them „trained” groups of cells that could reduce the immune response to a given allergen. There are still many years of research ahead of us, but the direction seems promising – the researcher concludes.

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