Michal Skawinski at BBCon 2024

00:00 Introductions

01:00 Presentation ‘The In Vitro Effects of Different Bread Types on Fecal Microbiome Composition And Volatile Metabolic Activity in Healthy and Non-Coeliac Wheat Sensitive Subjects’

19:42 Q&A

Talk Abstract:

Digestive diseases represent a substantial health concern, impacting the well-being and quality of life of affected people, with a global prevalence of approximately 30% in 2019, and rising. Non-Coeliac Wheat Sensitivity (NCWS) is a condition characterized by an adverse reaction to wheat consumption in the absence of coeliac disease or wheat allergy. The individuals affected by NCWS suffer from bloating, discomfort, flatulence, and abdominal pain, but extra-intestinal symptoms such as depression and anxiety are also present. The underlying etiological factors and mechanisms triggering this disease are currently not well understood. However, diet and consequently the intestinal microbiota composition and activity are considered to play an important role in symptom generation. Moreover, the occurrence of different symptoms has been previously associated with the grain content and the specific fermentation method, but their precise impact remains inadequately explored.

Aims: The aim of the study was to investigate the impact of different breads on the in vitro composition of fecal microbiota and associated volatile organic compounds (VOCs) in NCWS individuals and healthy controls.

Methods: Fecal samples from five NCWS and healthy controls 12 hours after bread consumption were incubated in vitro with different pre-digested breads, after dilution in standard SIEM medium in an anaerobic chamber. Breads made from wheat, emmer, or spelt either yeast or sourdough fermented were tested. At the baseline and after 5 hours of incubation fecal samples were taken using dedicated anaerobic culture vials, equipped with carbon sorption devices to collect VOCs. Microbial composition was profiled using amplicon sequencing of the hypervariable V4 region of the 16S rRNA gene. For VOCs analysis an additional measurement was taken after 2 hours of incubation. The fecal VOCs headspace were obtained using HiSorb with Gas Chromatography Time-of-flight Mass Spectrometry. Preprocessed data were analyzed using multivariate methods, and statistical importance was assessed with ANOVA Simultaneous Component Analysis.

Results: Both microbiota and VOC profiles between NCWS and healthy controls showed distinct clustering of features primarily according to donors and time. Clear time shifts associated with exposure to bread were observed. However, the effects of the different bread types on the overall microbial community structure and metabolic activity were not pronounced.

Conclusions: In conclusion, microbiome and VOC profiles analysis shows potential as a non-invasive monitoring tool for patients with NCWS symptoms. Validation of the results is needed in human subjects under controlled conditions to provide a robust foundation for the development of targeted dietary interventions tailored to NCWS individuals.

Speaker Biography:

Michal was born and raised in Poland, where he studied Bioinformatics before moving to the Netherlands to dive deeper into Systems Biology. Now, he is working on his PhD at Maastricht University, focusing on volatolomics and metagenomics data analysis in the context of Intestinal Health. Science-wise, Michal is interested in how the human microbiome, nutrition, immunology, and mental health are all connected, and how we can use that knowledge for better diagnostics, profiling, and preventive treatments to improve well-being. Outside of science, Michal enjoys practicing yoga and experimenting with plant-based cooking.

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