College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China.
Int J Food Microbiol. 2021 Jun 2;347:109190. doi: 10.1016/j.ijfoodmicro.2021.109190. Epub 2021 Mar 31.
Previous researchers have shown the potential of sourdough and isolated lactic acid bacteria in reducing wheat allergens. As the interactions of lactic acid bacteria with yeast is a key event in sourdough fermentation, we wished to investigate how yeast affects metabolism of lactic acid bacteria, thereby affecting protein degradation and antigenic response. In this study, three strains isolated from sourdough were selected for dough fermentation, namely Pediococcus acidilactici XZ31, Saccharomyces cerevisiae JM1 and Torulaspora delbrueckii JM4. The changes in dough protein during the fermentation process were studied. Protein degradation and antigenic response in dough inoculated with Pediococcus acidilactici XZ31 monoculture and co-culture with yeast were mainly evaluated by SDS-PAGE, immunoblotting, ELISA and Liquid chromatography-tandem mass spectrometry assay. The whole-genome transcriptomic changes in Pediococcus acidilactici XZ31 were also investigated by RNA sequencing. The results showed that water/salt soluble protein and Tri a 28/19 allergens content significantly decreased after 24 h fermentation. Co-culture fermentation accelerated the degradation of protein, and reduced the allergen content to a greater extent. RNA-sequencing analysis further demonstrated that the presence of yeast could promote protein metabolism in Pediococcus acidilactici XZ31 for a certain period of time. These results revealed a synergistic effect between Pediococcus acidilactici XZ31 and yeast degrading wheat allergens, and suggested the potential use of the multi-strain leavening agent for producing hypoallergenic wheat products.
先前的研究已经表明，酸面团和分离的乳酸菌在降低小麦过敏原方面具有潜力。由于乳酸菌与酵母的相互作用是酸面团发酵的关键事件，我们希望研究酵母如何影响乳酸菌的代谢，从而影响蛋白质降解和抗原反应。在这项研究中，从酸面团中分离出的三种菌株被选择用于面团发酵，即嗜酸乳杆菌 XZ31、酿酒酵母 JM1 和德巴利酵母 JM4。研究了发酵过程中面团蛋白的变化。通过 SDS-PAGE、免疫印迹、ELISA 和液相色谱-串联质谱分析主要评估了接种嗜酸乳杆菌 XZ31 单培养和与酵母共培养的面团中蛋白质的降解和抗原反应。还通过 RNA 测序研究了嗜酸乳杆菌 XZ31 的全基因组转录组变化。结果表明，水/盐可溶性蛋白和 Tri a 28/19 过敏原含量在发酵 24 小时后显著下降。共培养发酵加速了蛋白质的降解，并在更大程度上降低了过敏原含量。RNA-seq 分析进一步表明，酵母的存在可以在一定时间内促进嗜酸乳杆菌 XZ31 中的蛋白质代谢。这些结果揭示了嗜酸乳杆菌 XZ31 和酵母协同降解小麦过敏原的作用，并表明多菌株发酵剂在生产低过敏原小麦产品中的潜在用途。
