Food Science and Technology Department

 

Department of Food Science and Technology: Faculty Publications

Document Type

Article

Date of this Version

12-8-2022

Citation

Journal of Functional Foods 100 (2023) 105367. https://doi.org/10.1016/j.jff.2022.105367

Comments

Open access.

Abstract

In addition to causing embarrassment, intestinal gas can be associated with more serious symptoms. This review provides an overview of gas production by the human gut microbiome and outlines foods associated with intestinal gas. Bacteroides, Ruminococcus, Roseburia, Clostridium, Eubacterium, Desulfovibrio, and Methanobrevibacter are among the most abundant microbes responsible for intestinal gas. More than 99% of intestinal gas is composed of hydrogen, carbon dioxide, and methane, while less than 1% is composed of other odiferous compounds. Food groups associated with intestinal gas include pulses, vegetables, fruits, grains, and, for some individuals, dairy. These foods are rich in non–digestible carbohydrates such as raffinose family oligosaccharides, fructans, polyols, and, for sensitive individuals, lactose. These carbohydrates are fermented by colonic bacteria and produce gases directly or by cross–feeding. Additional research on gas production by the gut microbiota and foods associated with gas may help mitigate the symptoms linked to intestinal gas.

Included in

Food Science Commons

Share

COinS