Abstract
Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain Pediococcus acidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains Torulaspora delbrueckii JM1 and Saccharomyces cerevisiae JM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products.
Highlights
IntroductionWheat is a very economically important cereal worldwide and has significant nutritional value
Wheat is a very economically important cereal worldwide and has significant nutritional value.wheat is one of the most frequent causes of food allergy [1]
2.02.0 toto showed that Lactic acid bacteria (LAB) and yeast possessed protease activities on the casein substrate ranging from
Summary
Wheat is a very economically important cereal worldwide and has significant nutritional value. Wheat is one of the most frequent causes of food allergy [1]. The most common immune reactions to wheat ingestion such as wheat allergy, celiac disease, non-celiac wheat sensitivity (NCGS), and wheat–related inflammatory bowel diseases (IBD) have an increasing prevalence around the world [2]. Wheat allergens belong to the group of gluten (gliadins and glutenins) and non-gluten fractions (albumin and globulin). Gluten accounts for 80% of the total wheat protein and is associated with coeliac disease (CD). Screening studies show a high prevalence of CD (between 1/100–1/300)
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