Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

Fraberger, Vera; Ladurner, Martin; Nemec, Alexandra; Grünwald‐Gruber, Clemens; Call, Lisa; Hochegger, Rupert; Domig, Konrad J.; D’Amico, Stefano

doi:10.3390/microorganisms8111689

Cited by 25 publications

(14 citation statements)

References 46 publications

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“…The second procedure exploits the solubility of inhibitors in chloroform/methanol (49) to separate them from metabolic proteins, although the fraction also contains some gluten proteins (51). A second extraction with saline removes gliadins and enriches ATIs, but other proteins of the prolamin superfamily (farinins and non-specific lipid transfer proteins) are still present (55). However, neither of these methods gives pure isoforms and additional purification steps are required such as chromatographic enrichment.…”

Section: Extraction From Flour and Foodmentioning

confidence: 99%

“…(b) Ingested food is exposed to gastric acid and bile acids [bile is known to affect proteolytic enzymes (84)] and proteolysis by pancreatic enzymes. (c) Lactobacilli present in the intestine may secrete proteolytic enzymes capable of degrading ATIs (6,55). As a consequence, the resistance of extracted ATIs to proteolysis in in vitro digestibility studies may not reflect the situation in vivo.…”

Section: Effects Of Atis On Human Physiology and Pathologymentioning

confidence: 99%

“…On the one hand, as outlined above, the microbiota is influenced by the presence of ATIs. On the other hand, selected Lactobacillus strains from sourdough and human intestine were shown to express proteases able to degrade ATIs and thereby reduce inflammatory and immune responses (55,89). In addition to potentiating intestinal inflammation, ATI extracts also increase liver and adipose tissue inflammation, liver fibrosis and insulin resistance in murine models of non-alcoholic steatohepatitis (90), and exacerbation of the pathological hallmarks of Alzheimer's disease in 5xFAD mice (91).…”

Section: In Vitro and In Vivo Animal Studies Addressing Ati Bioactivitymentioning

confidence: 99%

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Wheat ATIs: Characteristics and Role in Human Disease

et al. 2021

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Amylase/trypsin-inhibitors (ATIs) comprise about 2–4% of the total wheat grain proteins and may contribute to natural defense against pests and pathogens. However, they are currently among the most widely studied wheat components because of their proposed role in adverse reactions to wheat consumption in humans. ATIs have long been known to contribute to IgE-mediated allergy (notably Bakers' asthma), but interest has increased since 2012 when they were shown to be able to trigger the innate immune system, with attention focused on their role in coeliac disease which affects about 1% of the population and, more recently, in non-coeliac wheat sensitivity which may affect up to 10% of the population. This has led to studies of their structure, inhibitory properties, genetics, control of expression, behavior during processing, effects on human adverse reactions to wheat and, most recently, strategies to modify their expression in the plant using gene editing. We therefore present an integrated account of this range of research, identifying inconsistencies, and gaps in our knowledge and identifying future research needs.Note This paper is the outcome of an invited international ATI expert meeting held in Amsterdam, February 3-5 2020

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Section: Extraction From Flour and Foodmentioning

confidence: 99%

Section: Effects Of Atis On Human Physiology and Pathologymentioning

confidence: 99%

Section: In Vitro and In Vivo Animal Studies Addressing Ati Bioactivitymentioning

confidence: 99%

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Wheat ATIs: Characteristics and Role in Human Disease

et al. 2021

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“…At last, disruption of the gluten network releases proline-rich polypeptides which will be exposed to the action of proline-specific peptidases from lactobacilli in sourdough [ 144 ]. In recent research [ 147 ], gliadin degradation with Lb. paracasei LPA4 was found to exhibit the strongest alterations of the gliadin pattern, followed by Lb.…”

Section: Benefits Of Sourdoughmentioning

confidence: 99%

Sourdough Microbiome Comparison and Benefits

et al. 2021

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Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

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“…Hence, more research is needed on biological relevant activities and allergenicity of different ATI proteins as well as possibilities to manipulate these activities along the wheat supply chain through agronomic and other technological processes. Very recent studies investigated the contribution of food processing in ATI degradation by using different sourdough fermentations with lactic acid bacteria (Fraberger et al 2020), or by comparing different bread making processes (Huang et al 2020). Both studies showed the ability of sourdough fermentation to degrade ATI proteins for more than 22%.…”

Section: Wheat Cultivars Largely Differ In Their Content and Composition Of Atismentioning

confidence: 99%

Genetic architecture underlying the expression of eight α-amylase trypsin inhibitors

et al. 2021

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Key message Wheat cultivars largely differ in the content and composition of ATI proteins, but heritability was quite low for six out of eight ATIs. The genetic architecture of ATI proteins is built up of few major and numerous small effect QTL. Abstract Amylase trypsin inhibitors (ATIs) are important allergens in baker’s asthma and suspected triggers of non-celiac wheat sensitivity (NCWS) inducing intestinal and extra-intestinal inflammation. As studies on the expression and genetic architecture of ATI proteins in wheat are lacking, we evaluated 149 European old and modern bread wheat cultivars grown at three different field locations for their content of eight ATI proteins. Large differences in the content and composition of ATIs in the different cultivars were identified ranging from 3.76 pmol for ATI CM2 to 80.4 pmol for ATI 0.19, with up to 2.5-fold variation in CM-type and up to sixfold variation in mono/dimeric ATIs. Generally, heritability estimates were low except for ATI 0.28 and ATI CM2. ATI protein content showed a low correlation with quality traits commonly analyzed in wheat breeding. Similarly, no trends were found regarding ATI content in wheat cultivars originating from numerous countries and decades of breeding history. Genome-wide association mapping revealed a complex genetic architecture built of many small, few medium and two major quantitative trait loci (QTL). The major QTL were located on chromosomes 3B for ATI 0.19-like and 6B for ATI 0.28, explaining 70.6 and 68.7% of the genotypic variance, respectively. Within close physical proximity to the medium and major QTL, we identified eight potential candidate genes on the wheat reference genome encoding structurally related lipid transfer proteins. Consequently, selection and breeding of wheat cultivars with low ATI protein amounts appear difficult requiring other strategies to reduce ATI content in wheat products.

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Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

Cited by 25 publications

References 46 publications

Wheat ATIs: Characteristics and Role in Human Disease

Wheat ATIs: Characteristics and Role in Human Disease

Sourdough Microbiome Comparison and Benefits

Genetic architecture underlying the expression of eight α-amylase trypsin inhibitors

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