Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat
| Autor: | Vera Fraberger, Clemens Grünwald-Gruber, Stefano D'Amico, Konrad J. Domig, Alexandra Nemec, Rupert Hochegger, Lisa Call, Martin Ladurner |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Microbiology (medical) wheat sensitivity 030106 microbiology Microbiology High-performance liquid chromatography Article 03 medical and health sciences chemistry.chemical_compound Starter Virology Food science Incubation chemistry.chemical_classification sourdough biology nutritional and metabolic diseases food and beverages α-amylase-trypsin inhibitors biology.organism_classification Gluten Lactic acid lactic acid bacteria 030104 developmental biology chemistry gluten biology.protein Degradation (geology) Gliadin Bacteria |
| Zdroj: | Microorganisms Volume 8 Issue 11 |
| ISSN: | 2076-2607 |
| DOI: | 10.3390/microorganisms8111689 |
| Popis: | Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibitors (ATIs). Firstly, the growth of 87 isolates was evaluated on a gluten-based medium. Further, the breakdown capacity of selected isolates was determined for gluten with a focus on gliadins by measuring acidification parameters and MALDI-TOF MS protein profiles. ATI degradation after 72 h of incubation within an ATI-based medium was investigated by means of acidification, HPLC, and competitive ELISA. All isolates exhibited the potential to degrade ATIs to a high degree, whereas the gliadin degradation capacity varied more greatly among tested LAB, with Lacticaseibacillus paracasei Lpa4 exhibiting the strongest alterations of the gliadin pattern, followed by Lactiplantibacillus plantarum Lpl5. ATI degradation capacities ranged from 52.3% to 85.0% by HPLC and 22.2% to 70.2% by ELISA, with Lacticaseibacillus paracasei Lpa4 showing superior breakdown properties. Hence, a selection of specific starter cultures can be used in sourdough processing for wheat-based bakery products with reduced gluten and ATI content and, further, better tolerated products for patients suffering from non-celiac wheat sensitivity (NCWS). |
| Databáze: | OpenAIRE |
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