Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions.

Autor: Menezes LAA; Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil., Pinheiro Costa Pimentel M; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil., Alves TO; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil., Pimenta do Nascimento T; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil., Evaristo JAM; Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil., Nogueira FCS; Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil; Proteomics Unit, Institute of Chemistry, UFRJ, 21941-909 Rio de Janeiro, RJ, Brazil., Ferreira MSL; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, 22290-240 Rio de Janeiro, RJ, Brazil. Electronic address: mariana.ferreira@unirio.br., De Dea Lindner J; Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil. Electronic address: juliano.lindner@ufsc.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Jan 01; Vol. 430, pp. 137037. Date of Electronic Publication: 2023 Jul 29.
DOI: 10.1016/j.foodchem.2023.137037
Abstrakt: The microbial consortia of lactic acid bacteria and yeast of sourdough can partially degrade gluten subunits associated with wheat-related diseases. This study evaluated how sourdough fermentation interferes with wheat protein profiles and if it can be related to the reduction expression of allergenic proteins. Samples from five bread doughs (Saccharomyces cerevisiae -C1; chemical acidification -C2, and three sourdoughs formulations -S1, S2, and S3) were sequentially extracted, digested, and submitted to shotgun label-free proteomic analysis. Eight-five proteins were identified as allergenic, mainly belonging to gliadin fraction, including seven containing the 33-mer peptide sequence. The highest immunogenic potential was found in dough C1 and S3, while the least reactive group consisted of S1 and C2. The two folds down expression of an α-gliadin containing the 33-mer sequence corroborates this. This finding may indicate the role of organic acids produced by the microbiota sourdough type II during fermentation in changing the protein profile.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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