Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour

Stefańska, Ilona; Piasecka-Jóźwiak, Katarzyna; Kotyrba, Danuta; Kolenda, Magdalena; Stecka, K.

doi:10.1002/jsfa.7588

Cited by 36 publications

(30 citation statements)

References 28 publications

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“…Selecting strains of LAB with targeted proteolytic effects, due to the complexity of the gliadin locus with multiple expressed genes, is vital important. Recently, Stefańska et al (2016) selected 11 LAB strains capable of hydrolyzing albumin/globulin and gliadin in bakery sourdoughs. However, the concentration of polypeptides with IgE-reactive epitopes remains high and therefore formulas with the combination of fungal proteases and lactobacilli were developed, providing a new tool to eliminate gluten toxicity.…”

Section: Gluten Proteolysis and Sourdough Fermentationmentioning

confidence: 99%

“…In the past few years, the use of alternative ingredients including starches (Tsatsaragkou et al, 2014), GF flours (Lemos et al, 2012;Wronkowska et al, 2013), hydrocolloids (Sabanis & Tzia, 2011;Nicolae et al, 2016), proteins , enzymes (Yano, 2012;Palabiyik et al, 2016), and emulsifiers (López-Tenorio et al, 2015), is allowing an improvement in dough rheological characteristics. More recently, novel processing technologies such as gluten proteolysis and sourdough fermentation (Stefańska et al, 2016;Różyło et al, 2016), freezing and partial baking technologies (Mezaize andothera 2010, Sciarini et al, 2012), and low-gliadin wheat breeding (Barro et al, 2016) have proved to be promising alternative techniques to enhance gluten-free bread (GFB) quality. These innovative technologies provide solutions towards the improvement of GF dough and products.…”

Section: Introductionmentioning

confidence: 99%

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Recent developments in gluten-free bread baking approaches: a review

Wang

et al. 2017

Food Sci. Technol

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Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

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Section: Gluten Proteolysis and Sourdough Fermentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Recent developments in gluten-free bread baking approaches: a review

Wang

et al. 2017

Food Sci. Technol

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“…Since peptide structure is simple and the molecular mass is much smaller than protein, peptides are well known as bioactive substances involved in various cellular functions in the human body. In addition, composition of allergenic food protein, e.g., wheat gluten [ 8 ], caseins [ 9 ] and β-lactoglobulin [ 10 ], are less allergic. The composition of shellfish may be developed as seafood seasoning, health food, nutritional supplement, natural medicine and protein additives in food products.…”

Section: Introductionmentioning

confidence: 99%

Identification and Antithrombotic Activity of Peptides from Blue Mussel (Mytilus edulis) Protein

Qiao

Wang

et al. 2018

IJMS

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The blue mussel (Mytilus edulis) reportedly contains many bioactive components of nutritional value. Water-, salt- and acid-soluble M. edulis protein fractions were obtained and the proteins were trypsinized. The resultant peptides were analyzed by ultra-performance liquid chromatography quadrupole time of flight tandem mass spectrometry (UPLC-Q-TOF-MS/MS). 387 unique peptides were identified that matched 81 precursor proteins. Molecular mass distributions of the proteins and peptides were analyzed by sodium dodecyl sulfate-polyacryl amide gel electrophoresis (SDS-PAGE). The differences between the three protein samples were studied by Venn diagram of peptide and protein compositions. Toxicity, allergic and antithrombotic activity of peptides was predicted using database website and molecular docking respectively. The antithrombotic activity of enzymatic hydrolysate from water-, salt- and acid-soluble M. edulis protein were 40.17%, 85.74%, 82.00% at 5 mg/mL, respectively. Active mechanism of antithrombotic peptide (ELEDSLDSER) was also research about amino acid binding sites and interaction, simultaneously.

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“…The total amino acid contents in SSB and SB were considerably higher (p < 0.05) than WB. These enzymes can hydrolyze a variety of protein substrates (Cagno et al, 2002;Dallagnol, Pescuma, De Valdez, & Rollán, 2013;Rollán, De Angelis, Gobbetti, & De Valdez, 2005;Stefańska, Piasecka-Jóźwiak, Kotyrba, Kolenda, & Stecka, 2016). The total amino acid content of SSB sample was higher (p < 0.05) than SB (Figure 2).…”

Section: Amino Acids Of Bread Samplesmentioning

confidence: 99%

“…Earlier studies revealed that sourdough fermentation using LAB resulted in an increase in total amino acid content due to the release of strain-specific intracellular peptidases (Gobbetti, De Angelis, Corsetti, & Di Cagno, 2005). These enzymes can hydrolyze a variety of protein substrates (Cagno et al, 2002;Dallagnol, Pescuma, De Valdez, & Rollán, 2013;Rollán, De Angelis, Gobbetti, & De Valdez, 2005;Stefańska, Piasecka-Jóźwiak, Kotyrba, Kolenda, & Stecka, 2016).…”

Section: Amino Acids Of Bread Samplesmentioning

confidence: 99%

Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties

et al. 2018

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Background and objectives: In this study, 165 lactic acid bacteria (LAB) strains were isolated from three traditional Qu (LQ, XQ, and DQ) starters and screened for isoflavone glycoside biotransformation ability. The selected and identified strains were used as starter culture to enrich isoflavone aglycone in soybean sourdough bread (SSB). The in vitro gastrointestinal digestion, nutritional, and baking quality of soybean sourdough bread were determined. Findings: Based on yield, three strains identified as Pediococcus pentosaceus (D14, X11; 0.4940 and 0.5243 mg/g, respectively) and Lactobacillus plantarum group (L1, 0.6113 mg/g) showed the highest (p < 0.05) yield. The Lactobacillus plantarum group was confirmed to be L. plantarum using species-specific multiplex PCR based on recA gene. L. plantarum was used as starter culture in soybean sourdough fermentation and bread preparation. In sourdough fermentation, sucrose was the preferred carbon source, as it supported cell growth and exhibited the highest β-glucosidase enzyme activity (9.86 U/g). The aglycone content of SSB was increased under L. plantarum (5.93 mg/100 g). Similarly, the amino acid content was increased compared with soybean bread (SB) and wheat bread (WB). In vitro gastrointestinal digestion, SSB showed significant high release, absorption, and bioavailability of aglycone in bread. Baking quality (specific volume and texture) and overall acceptability of SSB were higher (p < 0.05) than SB and closer to WB. Conclusions: The use of β-glucosidase from LAB strains during sourdough fermentation enhanced the bioactivity and overall acceptability of sourdough bread. Significance and novelty: This added new knowledge and the application potential as commercial starter in sourdough fermentation applications in the food industry. K E Y W O R D Saglycone, bread, lactic acid bacteria, sourdough, soybean isoflavone

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Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour

Abstract: The selected strains exhibit proteolytic activity, which leads to a reduction in allergenicity of wheat sourdoughs. These strains may be applied as specific starter cultures to prepare bakery products of special nutritional use. © 2015 Society of Chemical Industry.

Cited by 36 publications

References 28 publications

Recent developments in gluten-free bread baking approaches: a review

Recent developments in gluten-free bread baking approaches: a review

Identification and Antithrombotic Activity of Peptides from Blue Mussel (Mytilus edulis) Protein

Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties

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