Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Rizzello, Carlo Giuseppe; Curiel, José Antonio; Nionelli, Luana; Vincentini, Olimpia; Cagno, Raffaella Di; Silano, Marco; Gobbetti, Marco; Coda, Rossana

doi:10.1016/j.fm.2013.06.017

Cited by 81 publications

(76 citation statements)

References 23 publications

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“…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. Bread prepared with flours used selected sourdough LAB and fungal proteases presented similar physicochemical properties to control (Rizzello et al, 2014).…”

Section: Gluten Proteolysis and Sourdough Fermentationmentioning

confidence: 96%

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: 96%

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

Wang

et al. 2017

Food Sci. Technol

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“…An alternative to the gluten-free diet is the elimination of coeliac toxic and immunogenic peptide fragments at the stage of food production or by supporting the digestion in the human gastrointestinal tract [20][21][22][23]. Studies on the degradation of gluten by oral enzyme therapy are focused on the use of bacterial prolyl endopeptidases from Flavobacterium meningosepticum, Myxococcus xanthus and Sphingomonas capsulata [24], prolyl endopeptidase from Aspergillus niger [25] and cysteine endopeptidase from germinating barley grains (EP-B2) [16].…”

Section: Introductionmentioning

confidence: 99%

“…The fermentation of wheat flour using LAB and peptidases from A. oryzae and A. niger reduces immunoreactivity of gliadins and glutenins by 66 and 20 %, respectively. The flour prepared in this way, which is subsequently subjected to digestion with pepsin and trypsin exhibits an eightfold lower ability to agglutinate K562(S) cells, compared to native flour [22].…”

Section: Introductionmentioning

confidence: 99%

Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation

Brzozowski

2015

Eur Food Res Technol

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Section: Methodsmentioning

confidence: 99%

“…Doughs (600 g) with a dough yield (DY; calculated as dough weight ϫ 100/flour weight) of 160 (corresponding to 62.5% flour and 37.5% water) were mixed at 60 ϫ g for 5 min with an IM 5-8 high-speed mixer (Mecnosud, Flumeri, Italy) and were incubated at 30°C for 24 h. AB enzymes were added to doughs at the dosages suggested by the manufacturer: Corolase 7989 at 10 g/100 kg of protein, Corolase LAP at 20 g/100 kg of protein, Veron HPP at 10 g/100 kg of protein, and Veron PS at 25 g/100 kg of protein. Enzymes from Bio-Cat were used at 200 ppm (18,19).Aliquots (50 g) from each legume flour hydrolysate were taken after 0, 3, 6, 9, 12, and 24 h of incubation and were used for obtaining water/saltsoluble extracts (WSE) according to the method originally described by Osborne (20) and modified by Weiss et al (21). The extracts were treated at 90°C for 5 min for enzyme denaturation and were stored at Ϫ20°C before the antifungal assay.…”

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confidence: 99%

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

Rizzello

Lavecchia

Gramaglia³

et al. 2015

Appl Environ Microbiol

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In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). Contamination by fungi is the most common cause of microbial spoilage and a costly problem for bakeries. In many cases, it is the major factor governing shelf life. In addition to the repellent sight of visible growth, fungi may be responsible for off-flavors and may synthesize mycotoxins and allergenic compounds (1, 2).Chemical preservatives, novel ingredients with fungus-inhibiting properties, and packaging techniques are all technology options that, together with hygiene during processing, may contribute to decreasing the growth of fungi in baked goods (3). Routinely, salts of propionic, sorbic, and benzoic acids, as well as ethanol, are used as chemical preservatives. Nevertheless, consumers require high-quality, preservative-free, safe but mildly processed foods with extended shelf life and preserved sensory properties. These requirements have led to a search for new preservatives derived mainly from natural sources. In nature, antifungal compounds from plants comprise proteins and peptides that are thought to play an important role in plant disease resistance, serving as protective agents against fungal invasion (4). In particular, leguminous plants represent an important reservoir to be investigated owing to their abundance of proteins with important biological activities (5). Overall, leguminous proteins are classified as prote...

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Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Cited by 81 publications

References 23 publications

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

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

Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

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