Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation - a way to obtain low-gluten bread

Barbara Mickowska , Kvetoslava Romanova , Dana Urminská

Abstract

The aim of our work was to check the ability of selected strains of lactobacilli (Lactobacillus plantarum CCM 3626, Lb. plantarum CCM 3627, Lb. zymae CCM 7241 and Lb. fermentum CCM 7192) to reduce immunoreactivity of rye and wheat prolamins in fermented sourdoughs and, consequently, gluten content in bread. The proteolysis was increased by the addition of fungal proteases from Aspergillus oryzae (Flavourzyme; Novozymes, Basvaerd, Denmark). The proteolysis was analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis, immunoreactivity by Western blot and enzyme-linked immunosorbent assay (sandwich and competitive ELISA). Amino acid analysis was performed to quantify the amount of free amino acids released during the sourdough fermentation. The most effective proteolysis and reduction of immunoreactivity was achieved in sourdoughs with Flavourzyme and with lactobacilli-Flavourzyme mixture, where only 1.6–2.3 % of initial immunoreactivity remained. Fungal proteases of Flavourzyme were responsible for the most of protein degradation and immunoreactivity decrease. Prepared pre-treated sourdoughs were used for bread baking and the gluten content was reduced to the level of 65–123 mg·kg-1 of fresh mass of bread, so bread with a low gluten content was obtained.
Author Barbara Mickowska (FoFT / DoToCaC)
Barbara Mickowska,,
- Department of Technology of Catering and Consumption
, Kvetoslava Romanova
Kvetoslava Romanova,,
-
, Dana Urminská
Dana Urminská,,
-
Journal seriesJournal of Food and Nutrition Research, ISSN 1336-8672, e-ISSN 1338-4260, (N/A 40 pkt)
Issue year2019
Vol58
No2
Pages153-166
Publication size in sheets0.65
Keywords in Englishlactobacilli; Flavourzyme; low-gluten bread; coeliac immunoreactivity
ASJC Classification2916 Nutrition and Dietetics; 1106 Food Science
URL http://www.vup.sk/en/download.php?bulID=2015
Internal identifierWTŻ/2019/42
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.447; WoS Impact Factor: 2018 = 0.927 (2) - 2018=0.932 (5)
Citation count*
Additional fields
FinansowanieThe research was financed by the Ministry of Science and Higher Education of the Republic of Poland and by the project KEGA 020SPU-4/2016.
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?