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对酸面团相关乳酸菌降解小麦中蛋白质潜力的见解。

Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.

作者信息

Fraberger Vera, Ladurner Martin, Nemec Alexandra, Grunwald-Gruber Clemens, Call Lisa M, Hochegger Rupert, Domig Konrad J, D'Amico Stefano

机构信息

Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.

Department of Chemistry, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria.

出版信息

Microorganisms. 2020 Oct 30;8(11):1689. doi: 10.3390/microorganisms8111689.

DOI:10.3390/microorganisms8111689
PMID:33143014
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7693696/
Abstract

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 Lpa4 exhibiting the strongest alterations of the gliadin pattern, followed by Lpl5. ATI degradation capacities ranged from 52.3% to 85.0% by HPLC and 22.2% to 70.2% by ELISA, with 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).

摘要

酸面团发酵工艺有助于生产出更易消化的小麦烘焙食品，这尤其得益于乳酸菌（LAB）的蛋白水解活性。因此，对与酸面团相关的乳酸菌进行筛选，以评估它们降解诸如面筋和α-淀粉酶-胰蛋白酶抑制剂（ATIs）等免疫原性蛋白的能力。首先，在基于面筋的培养基上评估了87株分离菌的生长情况。此外，通过测量酸化参数和基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）蛋白质谱，重点针对醇溶蛋白测定了所选分离菌对面筋的分解能力。通过酸化、高效液相色谱（HPLC）和竞争酶联免疫吸附测定（ELISA）研究了在基于ATIs的培养基中培养72小时后ATIs的降解情况。所有分离菌均表现出高度降解ATIs的潜力，而在所测试的乳酸菌中醇溶蛋白降解能力差异更大，其中Lpa4表现出最强的醇溶蛋白模式变化，其次是Lpl5。通过HPLC测定的ATIs降解能力范围为52.3%至85.0%，通过ELISA测定的范围为22.2%至70.2%，Lpa4表现出卓越的分解特性。因此，选择特定的发酵剂培养物可用于酸面团发酵工艺，以生产面筋和ATIs含量降低的小麦烘焙食品，进而为患有非乳糜泻性小麦敏感症（NCWS）的患者提供耐受性更好的产品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/fea6fb4223e6/microorganisms-08-01689-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/44bcd75dae2b/microorganisms-08-01689-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/6a1ab6420b9a/microorganisms-08-01689-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/e8ac430c49b2/microorganisms-08-01689-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/fea6fb4223e6/microorganisms-08-01689-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/44bcd75dae2b/microorganisms-08-01689-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/6a1ab6420b9a/microorganisms-08-01689-g002a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/e8ac430c49b2/microorganisms-08-01689-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b0f4/7693696/fea6fb4223e6/microorganisms-08-01689-g004.jpg

相似文献

[1]
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Compr Rev Food Sci Food Saf. 2025-3

[2]
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Microorganisms. 2024-9-11

[3]
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Nutrients. 2024-7-31

[4]
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Heliyon. 2023-11-25

[5]
Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat.

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[6]
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Front Nutr. 2023-7-20

[7]
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Microorganisms. 2023-5-8

[8]
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Foods. 2022-12-6

[9]
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[10]
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本文引用的文献

[1]
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.

Foods. 2020-7-16

[2]
A taxonomic note on the genus : Description of 23 novel genera, emended description of the genus Beijerinck 1901, and union of and .

Int J Syst Evol Microbiol. 2020-4-15

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Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry.

Front Plant Sci. 2019-12-13

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Characterization of phenolic compounds and antioxidative potential of pot-pollen produced by stingless bees (Tetragonula biroi Friese) from the Philippines.

J Food Biochem. 2020-1

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A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat ( L.), Based on Optimization Using Plackett-Burman and Box-Behnken Designs.

Molecules. 2019-10-5

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Development of an enzymatic assay for the quantitative determination of trypsin inhibitory activity in wheat.

Food Chem. 2019-7-2

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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.

Eur Food Res Technol. 2018

[8]
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making.

Foods. 2019-4-18

[9]
Lactobacilli Degrade Wheat Amylase Trypsin Inhibitors to Reduce Intestinal Dysfunction Induced by Immunogenic Wheat Proteins.

Gastroenterology. 2019-2-22

[10]
Targeted LC-MS/MS Reveals Similar Contents of α-Amylase/Trypsin-Inhibitors as Putative Triggers of Nonceliac Gluten Sensitivity in All Wheat Species except Einkorn.

J Agric Food Chem. 2018-11-6

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