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

Abstract

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.

Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

“…This was also consistent with a recent study, showing that whey protein increased the viscosity of the dough and the strength of the expanded cells, thereby improving the gas retention rate during baking and resulting in a better specific volume [24]. In addition, it has been suggested that yeast strains have the ability to effectively utilize non-sugar-based substrates, assimilating and degrading amino acids in the dough to obtain carbon and nitrogen units [25]. Therefore, WOP may be used as a nitrogen source for yeast, which improves their gas production capacity.…”

Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme Production

“…The immunogenic reaction of gluten and gliadin proteins was shown in the range of 25-50 kDa. This aspect was accompanied with the study of [33]. Consistent with the results of SDS-PAGE, the immunogenic proteins related to α/β-gliadins were markedly decomposed by B. amyloliquefaciens subsp.…”

“…The presence of immunogenic proteins was verified using Western blotting with an anti-gliadin antibody (Figure 5), which reacts specifically with the deaminated peptide (KLQPFPQPELPYPQPQ), comprising the 33 mer sequence part of the wheat gliadin (residues 56-88) [33]. The immunogenic reaction of gluten and gliadin proteins was shown in the range of 25-50 kDa.…”