Since gluten and starch from wheat flour would become sticky with certain amount of water, it is as same as kneading flour for making bread, its viscous of ingested foods is very depending on amount of fluid. 90% of fluid would be absorbed during digestion, it makes stool harden as well. And during digenstion process, amount of fluid is vary because of secretion of digestive juices and absorption/reabsorption of fluid. Since, the viscous of ingested gluten containing foods are very sensitive with amount of fluid, after absorption/reabsorption in small intestine, and because of the viscous of digesting foods containing gluten become higher. The higher viscous digesting foods and gluten sensitivity could make damages to intestine. Those repeated damages, inflamation and also body reaction because of the damages could cause the coeliac disease. The intestine environment of people who keep ingesting gluten, would be worse. Because of gluten itself is fine-particle and the ingested foods would become higher density. It would be easily to become dried and harden when less fluid, but also it would be loosen, or diarrhea easily with just a little bit more fluid, small varience of amount of fluid. It is because water retention capability is less with the fine-particle, higher density. The microbiota in intestine could be caught by these and it would be drained as if washing out the intestine. Those intestinal environments could easily make damages and inflamation. As same as gluten, fine-particles foods could cause this kind of phenomena. So that says, even if you taking dietary fibers, and even if you taking same amount of it, effectiveness from ingesting natural foods sources and taking fibers from supplements would be significantly different. For digestion and absorption, fine-particles would be better for those efficiency. Although, for excretion, fine-particles would be worse. Mixture of various size and shapes of particles is one of key for lower density, which making aggregate structure that would make optimal spaces between the particles and keep water/moisture longer in the spaces. Because the lower density aggregate structure has more capability for fluid retention, excreta become softer, but not easily to become dried and harden or not easily to become loosen or diarrhea by changing amount of fluid. Such intestinal environment is also good for microbiota as well. Because of this, AZSP recommend Gluten-free diet with ingesting more dietary fibers from whole grains, beans, vegetables and fruits as possible, instead of taking dietary fiber supplements, or drinking vegetable/fruits juices. Also, recommend probiotics for more effectiveness of the Gluten-free diet, not only for healthy intestine but also for allergy and/or total health.
Limosilactobacillus is a thermophilic and heterofermentative genus of lactic acid bacteria created in 2020 by splitting from Lactobacillus. The name is derived from the Latin limosus "slimy", referring to the property of most strains in the genus to produce exopolysaccharides from sucrose. The genus currently includes 31 species or subspecies, most of these were isolated from the intestinal tract of humans or animals. Limosilactobacillus reuteri has been used as a model organism to evaluate the host-adaptation of lactobacilli to the human and animal intestine and for the recruitment of intestinal lactobacilli for food fermentations. Limosilactobacilli are heterofermentative and produce lactate, CO2, and acetate or ethanol from glucose; several limosilactobacilli, particularly strains of Lm. reuteri convert glycerol or 1,2-propanediol to 1,3 propanediol or propanol, respectively. Most strains do not grow in presence of oxygen, or in de Man, Rogosa Sharpe (MRS) mediu...