Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Abstract

This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptictryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.

Functional Characterization of the Proteolytic System ofLactobacillus sanfranciscensisDSM 20451Tduring Growth in Sourdough

“…This difference was more pronounced when peptides were added to the dough. Similar observations have been made by Corsetti et al and Di Cagno et al (6,10), who reported that sourdough fermentation results in a more complete degradation of peptides than an aseptic acidifed dough. This implies that the difference between L. sanfranciscensis-fermented doughs and aseptic acidified doughs depends on a synergistic effect between flour proteinases and the peptide metabolism of L. sanfranciscensis.…”

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

“…14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were previously selected based on their capacity to hydrolyze gliadins (14). L. sanfranciscensis LS3, LS10, LS19, LS23, LS38, and LS47 were selected based on their peptidase systems, with particular reference to activities toward Pro-rich peptides (12).…”

Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats

“…This challenge thrown at the scientific world is well received and currently there is burgeoning research with a 'thirst to quench hunger'. At present there is considerable interest in the consumption of alternative crops such as buckwheat, oats, barley, spelt, rye as potential recipes for healthy food having special dietary uses (Skrabanja et al 2001a;Di Cagno et al 2004). The use of these pseudo cereals is of great nutritional interest because of their peculiar composition (Skrabanja et al 2001b;Abdel-Aal and Hucl 2002;Gabrovska et al 2002;Kim et al 2004).…”