School of Biological Sciences, University of Canterbury, 20 Kirkwood Avenue, Upper Riccarton, Christchurch 8041, New Zealand.
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
Nutrients. 2021 Jun 1;13(6):1906. doi: 10.3390/nu13061906.
Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immunogenic gluten. This study examined the effect of a single sourdough culture (representative of those that the public may consume) on the digestion of immunogenic gluten peptides. Sourdough bread was digested via the INFOGEST protocol. Throughout digestion, quantitative and discovery mass spectrometry were used to model the kinetic release profile of key immunogenic peptides and profile novel peptides, while ELISA probed the gluten's allergenicity. Macrostructural studies were also undertaken. Sourdough fermentation altered the protein structure, in vitro digestibility, and immunogenic peptide release profile. Interestingly, sourdough fermentation did not decrease the total immunogenic peptide concentration but altered the in vitro digestion profile of select immunogenic peptides. This work demonstrates that partial sourdough fermentation can alter immunogenic gluten digestion, and is the first study to examine the in vitro kinetic profile of immunogenic gluten peptides from sourdough bread.
乳糜泻是由具有免疫原性表位的消化抗性谷蛋白肽激活的。酸面团发酵是降低食物中这些肽浓度的一种潜在策略。然而，我们目前对部分酸面团发酵对免疫原性谷蛋白的影响知之甚少。本研究考察了单一酸面团培养物（代表公众可能食用的培养物）对免疫原性谷蛋白肽消化的影响。通过 INFOGEST 方案对酸面团面包进行消化。在整个消化过程中，定量和发现质谱用于模拟关键免疫原性肽的动力学释放曲线，并对新型肽进行分析，而 ELISA 则探测谷蛋白的变应原性。还进行了宏观结构研究。酸面团发酵改变了蛋白质结构、体外消化率和免疫原性肽释放曲线。有趣的是，酸面团发酵并没有降低总免疫原性肽浓度，但改变了特定免疫原性肽的体外消化曲线。这项工作表明，部分酸面团发酵可以改变免疫原性谷蛋白的消化，并且是首次研究酸面团面包中免疫原性谷蛋白肽的体外动力学曲线。
