Fermentation with Lactobacillus strains for elimination of gluten in wheat (Triticum Aestivum) by-products

Abstract

Recently there is an increase in the number of consumers with gluten intolerance that causes expanding of the demand for gluten-free products. Gluten-free diet is unbalanced and usually has a higher percentage of calories from fat, less of carbohydrates, as well as low intake of non-starch polysaccharides. To solve this problem, new strategies are looked for to eliminate gluten in products of wheat and other cereals and to make them more balanced. Fermentation with lactic cultures and/or enzymes enables to reduce the gluten content in wheat flour. However, this process takes a long time, it is complicated to control, and hydrolysed gluten loses its technological properties. The purpose of this work was to find another way of removing gluten residues: first remove gluten from wheat by wet fractionation, then hydrolyse gluten residues in the remaining fractions by using biotechnological measures. The fractions of starch, fiber and bran had an initial gluten concentration of 85-33750 mg kg -1 . For eliminating the gluten residues, they were fermented with four probiotic strains separately: Lactobacillus plantarum P-1, Lactobacillus brevis R-1, Lactobacillus acidophilus 308, Lactobacillus acidophilus 336. Short (12 hours) and long fermentation (24 hours) at 30 and 37 °C was used. Gluten was degraded in wheat starch to below 20 mg kg -1 using Lactobacillus plantarum in short time, other strains performed better using long fermentation. In conclusion, it could be stated that sourdough-based biotechnology could eliminate the immunogenicity of wheat by-products and to improve the quality of life of celiac patients.

Effect of food processing on the immunoreactivity of gliadin

“…Starch had the lowest gluten content compared to other byproducts; therefore, the fermentation reduced the gluten concentrate to 20 and 12 mg kg À1 after 12 and 24 h fermentation, respectively, while the initial gluten concentration was 85 mg kg À1 , which means reducing by 76.5% and 85.9% respectively. The reduction of gluten concentration of fibre was 42.3% and 71.8% after 12 and 24 h fermentation, respectively, when the initial concentration was 7800 mg kg À1 (Bradauskiene et al, 2019). Rizzello et al (2007) studied the effect of fermentation by several types of Lactobacillus and two types of proteases extracted from Aspergillus oryzae and Aspergillus nigre on the IRG by using R5 antibody of ELISA, R5 antibody WB, two-dimensional electrophoresis and LC-MS.…”

“…Starch had the lowest gluten content compared to other byproducts; therefore, the fermentation reduced the gluten concentrate to 20 and 12 mg kg −1 after 12 and 24 h fermentation, respectively, while the initial gluten concentration was 85 mg kg −1 , which means reducing by 76.5% and 85.9% respectively. The reduction of gluten concentration of fibre was 42.3% and 71.8% after 12 and 24 h fermentation, respectively, when the initial concentration was 7800 mg kg −1 (Bradauskiene et al ., 2019). Rizzello et al .…”