Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
Food Res Int. 2023 Dec;174(Pt 1):113520. doi: 10.1016/j.foodres.2023.113520. Epub 2023 Sep 28.
Although wheat gluten has remarkable technological properties, it can induce adverse immune reactions in susceptible individuals, such as wheat allergy and celiac disease. Technological processing and some additives on bread formulation can modify gluten physicochemical structure, but the knowledge about the impacts on the digestibility and immunogenicity of gluten is limited. The present study aimed to study the effect of adding organic acids (acetic or ascorbic) on dough rheological properties and bread technological characteristics. In addition, breads were subjected to in vitro digestion and the digesta were analyzed by confocal microscopy, SDS-PAGE and ELISA immunoassay. Acetic acid resulted in a decrease in dough development time up to 44 % and a reduction in stability up to 20 %. Ascorbic acid, present in vinegar, on the other hand, increased elastic modulus (G') and resistance to extension of dough. After the in vitro digestion, SDS-PAGE indicated that protein degradation started in the gastric phase, with the generation of low molecular weight peptides. Accordingly, ELISA immunoassay suggested a great reduction in immunogenic gliadin content from oral to gastric phase. At the end of the intestinal phase, samples with ascorbic acid did not differ from the control, while vinegar addition indicated a reduction in gluten immunogenicity with a reduction of about 44 % in immunogenic gliadin content compared to the control. Results show a window of opportunity in the modulation of wheat bread formulation with reduced allergenicity, while maintaining the technofunctional properties.
虽然小麦面筋具有显著的技术特性，但它会在易感性个体中引起不良反应，如小麦过敏和乳糜泻。面包配方中的技术加工和一些添加剂可以改变面筋的物理化学结构，但关于面筋消化率和免疫原性的影响的知识有限。本研究旨在研究添加有机酸（乙酸或抗坏血酸）对面团流变性和面包工艺特性的影响。此外，对面包进行体外消化，并通过共聚焦显微镜、SDS-PAGE 和 ELISA 免疫测定分析消化物。乙酸可使面团的形成时间缩短至 44%，稳定性降低至 20%。另一方面，抗坏血酸存在于醋中，增加了面团的弹性模量（G'）和延伸阻力。经过体外消化后，SDS-PAGE 表明蛋白质降解始于胃阶段，产生低分子量肽。相应地，ELISA 免疫测定表明，从口腔到胃阶段，免疫原性麦醇溶蛋白的含量大大降低。在肠阶段结束时，添加抗坏血酸的样品与对照样品没有区别，而添加醋则表明面筋免疫原性降低，与对照相比，免疫原性麦醇溶蛋白的含量降低了约 44%。结果表明，在调制小麦面包配方时，存在降低过敏性的机会窗口，同时保持技术功能特性。
