Effects of exogenous strain fermentation on protein structure and allergenicity of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)

Abstract

Tartary buckwheat contains high nutrition, its protein supports numerous biological functions and can be used by celiac disease patients. But its protein is a potential allergen. It's necessary to explore methods that can effectively degrade Tartary buckwheat allergens. In this study, the exogenous strains Weissella cibaria, Lactococcus taiwanensis, Pediococcus pentosaceus, Lactobacillus curvatus, and Wickerhamomyces anomalus were added to dough respectively, which was fermented to explore the physicochemical properties of sourdough fermented by different strains and the changes in the allergen reactive and protein structure. ELISA results showed that fermentation decreased the allergen activity in Tartary buckwheat by 39.1%–82.8%. Protein structural analysis showed that the protein surface hydrophobicity decreased by 94.3%–98.2%, and relative β-turn decreased by 96.1%. The results showed that fermentation of Lactococcus taiwanensis and Pediococcus pentosaceus could effectively reduce the allergenicity of Tartary buckwheat, and the effect of fermentation of these two strains on the allergenicity of Tartary buckwheat was closely related to the changes in protein conformation.