Differences in bread protein digestibility traced to wheat cultivar traits

Lavoignat, Mélanie; Denis, Sylvain; Faye, Annie; Halupka, Laura; Perrochon, Sibille; Rhazi, Larbi; Giraudeau, Pascal; Déjean, Sébastien; Branlard, Gérard; Bancel, Emmanuelle; Ravel, C.

doi:10.1016/j.jcs.2022.103533

Cited by 9 publications

(6 citation statements)

References 26 publications

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“…Through foods such as pasta, bread, and other bakery products, wheat is a source of carbohydrates, proteins, lipids, minerals, and vitamins in the daily diet [ 1 ]. Focusing on wheat proteins represent more than 20% of the total protein intake in the human diet [ 2 ]. According to the extraction process, they are classified into four groups known as the Osborne fractions: (i) albumins, soluble in water; (ii) globulins, soluble in saline; (iii) gliadins, soluble in an aqueous alcohol solution (60–70%); and (iv) glutenins, only soluble in alcohol if reducing agents are included [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Méndez

Uña

Vega-Fernández

et al. 2022

Foods

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Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides derived from incomplete degradation of gliadins by gastric proteases. Previous research has revealed the effectiveness of sourdough-fermentation technology or related lactic acid bacteria in reducing wheat flour allergenic proteins. However, there are no single yeast cultures for producing reduced allergenicity wheat products. This study evaluated sourdough-related yeast Wickerhamomyces anomalus strains for their ability to hydrolyze gliadin proteins. All yeast strains were able to degrade gliadins and use them as carbon and nitrogen sources. The proliferation of the yeast strains depended on the gliadin addition; complete hydrolysis was observed after 24 h. The strain showing higher proteolytic activity fermented, acceptably wheat flour dough. The gliadin content of the leavened dough was reduced by 50%. Bread made from the W. anomalus-fermented dough showed a 78% reduction in immunogenic α-gliadins. 50% of the decrease was attributed to the proteolytic activity of the yeast cells, and the other 35% to the baking process. These results show the potential of the yeast W. anomalus as a starter for reducing immunogenicity wheat products.

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Section: Introductionmentioning

confidence: 99%

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Méndez

Uña

Vega-Fernández

et al. 2022

Foods

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“…The protein obtained at a low flour extraction rate came mainly from the central part of the wheat endosperm, and the proportion of total glutenin polymers, especially high molecular mass glutenin polymers, is higher in the central part of the grain than that in the periphery. An increase in high molecular weight glutenin polymer enhanced the resistance to gastrointestinal digestive enzymes (Lavoignat et al, 2022). This resistance could be attributed to the high proportion of proline (11%-26%) and glutamine (35%-56%) in gluten (Ma & Baik, 2021), which can decrease the flexibility of the protein chain and are known for their high resistance to hydrolysis by peptidases (Joye, 2019).…”

Section: Degree Of Protein Hydrolysismentioning

confidence: 99%

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

Zhang,

Yang,

Sun

et al. 2024

Int J of Food Sci Tech

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SummaryThe flour extraction rate determines the components of wheat flour. However, the correlation between variations in components resulting from flour extraction rate and the protein digestion characteristics remains to be clarified. In this study, digestion characteristic of wheat flour protein influenced by flour extraction rates was investigated. The results indicated that the degree of protein hydrolysis, the number of peptides at the intestinal stage and the digestive rate constant (k) at the gastric stage exhibited a significant increase as the flour extraction rate increased (35%–85%). Moreover, wheat flour with 85% extraction rate presented the highest protein hydrolysis degree (25.85%), the most peptides (n = 79) and the maximum intestinal digestion rate constant (k = 0.0285). Therefore, increasing the flour extraction rate from 75% to 85% can improve the wheat flour protein digestibility in conventional milling, thereby establishing a fundamental basis for nutritional control of flour products.

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“…The objective was to identify contrasted genotypes for storage protein content and composition, glutenin polymer characteristics and technological quality. Based on this screening, a subset of these 75 lines was further investigated in the research paper [1] .…”

Section: Objectivementioning

confidence: 99%

“…Data show the genotypic and phenotypic variabilities of the material used and can be used to explore genetic and environmental effects on traits involved in grain protein quality. This dataset is associated to the research article “Differences in bread protein digestibility traced to wheat cultivar traits” [1] .…”

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Bread wheat (T. aestivum) variability: Phenotypic and genotypic data from 75 varieties

et al. 2023

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Differences in bread protein digestibility traced to wheat cultivar traits

Cited by 9 publications

References 26 publications

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

Bread wheat (T. aestivum) variability: Phenotypic and genotypic data from 75 varieties

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