Institute of Food Sciences, National Research Council, Avellino, Italy.
Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
Food Chem. 2021 Oct 15;359:129955. doi: 10.1016/j.foodchem.2021.129955. Epub 2021 Apr 27.
The aim of this study was to evaluate the dynamics of proteolysis during dough fermentation started with different lactic acid bacteria species, through the identification of intermediate and small-sized peptides generated during fermentation. Single-strain cultures of Levilactobacillus brevis, Fructilactobacillus sanfranciscensis, Companilactobacillus alimentarius, and Leuconostoc pseudomesenteroides were assayed as sourdough starters. Assays were carried out at lab-scale for 48 h of fermentation, using both unstarted and yeast-leavened dough as controls. Physicochemical and microbiological analyses were combined with peptidomic and proteomic profiling, identifying several hundreds of peptides mainly released from the water-soluble wheat proteins, including β-amylase, triticin, and serpins. Both α- and γ-gliadins were hydrolyzed, though only at the N-terminal domain, while the central protein region - encrypting celiac disease epitopes- remained unaffected. The bacterial-mediated consumption of sugars and the concomitant hydrolysis of starch degrading β-amylase could underlie improved digestibility and several nutritionally beneficial effects of sourdough baked products.
本研究旨在通过鉴定发酵过程中产生的中间和小肽，评估不同乳酸菌种类起始面团发酵过程中的蛋白水解动力学。以短乳杆菌、旧金山乳杆菌、植物乳杆菌和肠膜明串珠菌作为发酵用单一菌株培养物，评估酸面团发酵起始作用。在实验室规模下进行 48 小时发酵，同时以未发酵面团和酵母发酵面团作为对照。将理化和微生物分析与肽组学和蛋白质组学分析相结合，鉴定了数百种主要来自于小麦水溶性蛋白的肽，包括β-淀粉酶、麦谷蛋白和丝氨酸蛋白酶抑制剂。尽管仅在 N 端结构域水解，但α-和γ-麦醇溶蛋白被水解，而含有乳糜泻表位的中心蛋白区域则不受影响。细菌介导的糖消耗和降解淀粉的β-淀粉酶水解可能是酸面团烘焙产品提高消化率和多种营养有益作用的基础。
