Rye Bread Research Articles

Adherence to Nordic dietary patterns and risk of first-trimester spontaneous abortion.

Evidence on the influence of modifiable risk factors on spontaneous abortion (SAB) is scarce. We investigated associations for adherence to national dietary guidelines and a healthy Nordic diet with first-trimester (≤ 12weeks' gestation) SAB in a Danish cohort of couples trying to conceive. Participants completed a questionnaire on sociodemographics, lifestyle and reproductive history and a validated food frequency questionnaire (FFQ). We ascertained pregnancies from follow-up questionnaires and restricted analyses to 3,043 women who became pregnant. We assessed adherence to the Danish Dietary Guidelines Index (DDGI, range of 0-6, from low to high), covering intake of fruit, vegetables, fish, red and processed meat, whole grains, saturated fat and added sugar. The Healthy Nordic Food Index (HNFI, range 0-6) covered intake of fish, cabbage, rye bread, apples, pears, root vegetables and oatmeal. Pregnancy outcomes were identified through Danish medical registries or self-reported. We used Cox proportional hazards regression to compute hazard ratios (HRs) and 95% confidence intervals (CIs) adjusted for sociodemographics and lifestyle. Fifteen percent of participants had a first-trimester SAB. Compared with a DDGI score < 3, adjusted HRs (95% CIs) for scores 3 to < 4, 4 to < 5 and ≥ 5 were 0.85 (0.59-1.23), 0.78 (0.54-1.12) and 0.71 (0.44-1.13), respectively. Compared with an HNFI score < 2, adjusted HRs (95% CIs) for scores 2 to < 3, 3 to < 4, 4 to < 5 and ≥ 5 were 0.84 (0.62-1.15), 0.88 (0.66-1.19), 0.94 (0.69-1.28) and 0.69 (0.49-0.96), respectively. Greater pre-pregnancy adherence to Danish dietary guidelines or a healthy Nordic diet was associated with a lower rate of first-trimester SAB, although estimates were imprecise.

Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis

BackgroundCereals are known to trigger for wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS). Inflammatory processes and intestinal barrier impairment are suspected to be involved in NCWS, although the molecular triggers are unclear.AimsWe were interested if different bread types influence inflammatory processes and intestinal barrier function in a mouse model of inflammatory bowel disease.MethodsEpithelial caspase-8 gene knockout (Casp8ΔIEC) and control (Casp8fl) mice were randomized to eight groups, respectively. The groups received different diets for 28 days (gluten-free diet, gluten-rich diet 5 g%, or different types of bread at 50 g%). Breads varied regarding grain, milling and fermentation. All diets were isocaloric.ResultsRegardless of the diet, Casp8ΔIEC mice showed pronounced inflammation in colon compared to ileum, whereas Casp8fl mice were hardly inflamed. Casp8fl mice could tolerate all bread types. Especially yeast fermented rye and wheat bread from superfine flour but not pure gluten challenge increased colitis and mortality in Casp8ΔIEC mice. Hepatic expression of lipopolysaccharide-binding protein and colonic expression of tumor necrosis factor-α genes were inversely related to survival. The bread diets, but not the gluten-rich diet, also decreased colonic tight junction expression to variable degrees, without clear association to survival and inflammation.ConclusionsBread components, especially those from yeast-fermented breads from wheat and rye, increase colitis and mortality in Casp8ΔIEC mice highly susceptible to intestinal inflammation, whereas control mice can tolerate all types of bread without inflammation. Yet unidentified bread components other than gluten seem to play the major role.

Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation-Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads.

The aim of the present study was to examine β-glucan production and the potential prebiotic and chemopreventive effects of wheat and rye sourdoughs and breads generated with wild-type and non-β-glucan-forming isogenic mutant strains of Levilactobacillus brevis and Pediococcus claussenii. Sourdough and bread samples were subjected to in vitro digestion and fermentation. Fermentation supernatants (FS) and pellets (FP) were analyzed (pH values, short-chain fatty acids (SCFA), ammonia, bacterial taxa) and the effects of FS on LT97 colon adenoma cell growth, viability, caspase-2 and -3 activity, genotoxic and antigenotoxic effects and on gene and protein expression of p21, cyclin D2, catalase and superoxide dismutase 2 (SOD2) were examined. Concentrations of SCFA were increased and concentrations of ammonia were partly reduced in the FS. The relative abundance of Bifidobacteriaceae was increased in all FPs. Treatment with FS reduced the growth and viability of LT97 cells and significantly increased caspase-2 and -3 activities without exhibiting genotoxic or antigenotoxic effects. The p21 mRNA and protein levels were increased while that of cyclin D2 was reduced. Catalase and SOD2 mRNA and protein expression were marginally induced. The presented results indicate a comparable chemopreventive potential of wheat and rye sourdoughs and breads without an additional effect of the formed β-glucan.

Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

Loss of appetite is common in older adults and as an adequate protein intake is recommended to support the maintenance of muscle mass and strength during ageing, a sufficient intake of dietary protein is essential. One strategy is to develop protein fortified foods for older adults. This study developed rye bread and chocolate cake fortified with chicken protein powder. Two independent trained panels were recruited to evaluate the sensory properties of the products. Seventy-five Danish older adults aged between 60 and 83 years were recruited to rate their overall liking on the 9-point hedonic scale; and their emotional response to each product was collected by check-all-that-apply (CATA). Results showed that fortification with chicken protein powder caused sensory changes especially in texture such as less firm, elastic texture and stronger floury mouthfeel for rye bread; less spongy, crumbly and stronger dense, moist texture for chocolate cakes. The sensory changes resulted in small yet significantly lower consumer acceptance of rye bread, but no significant differences in liking of chocolate cakes were found. All samples were above the acceptability level by Danish older consumers. Emotions pleased, interested, sad, disappointed and disgusted significantly discriminated the rye bread samples; disappointed and bored emotions significantly discriminated the chocolate cake samples. Moreover, significant correlations were found between the familiarity with protein fortified food products, appropriateness of rye bread or chocolate cakes for protein fortification and willingness to purchase of protein-fortified rye bread or chocolate cakes. This study was a first application of chicken protein powder in fortification of cereal products for older consumers.

Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread

Abstract The technology of fermented rye bread in Latvia has a strong traditional value. Microorganisms play an important role in the fermentation process of sourdough bread, mainly due to lactic acid bacteria (LAB). Traditional rye bread in Latvia is prepared using scalded flour and sourdough. Total fermentation time can be from 6 till 48 hours, depending on the bakery. Usually sourdough contains two to five LAB species. One of the metabolites in sourdough produced by LAB is exopolysaccharide (EPS). It has been found that 20% of the analysed strains in sourdough are able to produce EPSs from sucrose — mainly fructans and glucans are produced. The exopolysaccha-rides produced by LAB are able to bind water, improving the quality of bread, increasing the volume, delaying staling of the bread, and thus extending the shelf life. Many studies have shown that EPSs produced by LAB can improve the growth of probiotics in the human body, thus improving the immune function. Of particular interest about possible prebiotic functions are EPSs produced by LAB. Long rye bread scalding fermentation technology can improve the texture, quality, and shelf life of bread, as well as functionally affect the human immune system.

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

DEVELOPMENT OF HONEY RYE BREAD RECIPE

Introduction. The growth of demand for proper nutrition and the spread of science-based hypotheses about the importance of rational and meaningful food consumption encourage the development of new recipes. Reducing the consumption or replacement of sugar in the human diet requires finding products that can fulfill this role. As a full-fledged product with preventive and curative effects on the human body, natural honey can be an ingredient in food recipes to increase their nutritional and biological values. The goal of the work. Develop a recipe for honey rye bread with sugar substitution for rapeseed honey. Materials and methods of research. The research was conducted in the Laboratory of Assessing the Quality and Safety of Beekeeping Products Methods of National Scientific Center "Institute of Beekeeping named after P.I. Prokopovich" and the Department of Standardization and Certification of Agricultural Products of the National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine. The raw materials used in honey rye bread production met the requirements of national standards. In the first stage, the quality of the semi-finished product during fermentation quality was investigated (humidity, dough temperature, and acidity were determined); in the second stage, the quality of the finished product was investigated as well. Standard research methods according to DSTU 4583: 2006 'Rye bread and a mixture of rye and wheat flour' were used. The grade of honey was determined by melisopalinology. Results of research and discussion. The recipe of honey rye bread with seeds in percent is developed: rye flour - 31,1; wheat flour - 13.8; malt - 4.2; honey - 4.2; water - 41.5; dry yeast - 1.5; salt - 2.2; flax seeds - 0.5; sunflower seeds - 1.0. The following is established: honey added during the production of bread allows diluting the consistency of the crumb of the finished product; honey, provided the use of this amount accelerates the fermentation process by 1.5-2 times; confirmed the normal course of the fermentation process during the study of the dough. The results of organoleptic and physicochemical studies indicate that the obtained new product meets the requirements of the national standard of Ukraine. Other scientists have proven that honey, in particular rapeseed, contains organic acids, polyphenols, vitamins, minerals, alcohols, aromatic compounds, colloids, carotenoids, and enzymes. Quercetin, phenethyl ester of caffeic acid, acetatin, galangin, and kaempferol, which are part of honey, reduce the risk of coronary heart disease due to their antioxidant, antithrombotic and vasodilatory effects. Adding flax and sunflower seeds increases the biological value of bread. They are also used as products for functional nutrition. Flax seeds contain more than 25 dietary fibers. Sunflower seeds are an essential source of vegetable protein, and the vitamin B6 supplement, contains a large number of macro- and microelements, in particular, calcium, zinc, iron, potassium, and magnesium. Given the nutritional and biological value of the ingredients in the developed recipe of honey-rye bread with seeds and the results of our studies, which confirm the lack of negative impact on the quality of the finished product due to sugar substitution by rapeseed honey, we recommend considering its use in health food. Conclusions and prospects for further research. The expediency of replacing sugar with monofloral rapeseed honey in rye bread recipes has been established. The obtained organoleptic and physicochemical quality indicators, which were within the requirements of the national standard of Ukraine, confirm this. Using honey at the proposed ratio to other raw materials accelerates the fermentation process by 1-1.5 times as well as dilutes the consistency. Using additives such as flax and sunflower seeds increases the biological value of the finished product and generally improves the taste and organoleptic characteristics. Based on the obtained results, ways to continue experimental research were identified, in particular, to consider the possibility of the functional purpose of honey rye bread using various food additives.

The behaviour of pesticides in the high-temperature technological process of bread baking

The aim of the study was to assess the influence of the high-temperature technological process of bread baking from wheat and rye flour on the behaviour of commonly used active plant protection products in protection of cereals. The results of research conducted indicate the reduction thein concentration of 12 pesticides of 7 different chemical groups (strobilurins, pyrethroids, triazoles, neonicotinoids, organophosphates, imidazoles, benzimidazoles) when exposed to high temperature. The level of pesticide reduction was depending on the cereal raw material and content of bread dough used, including the presence of micro-organisms as the yeasts. The process conducted under the high temperature, caused a reduction of the pesticides tested from 24% to 87%. The greatest reduction of concentration was received for imidacloprid in rye bread (87% of reduction), while the lowest result was achieved for prosulfocarb in wheat bread (24% of reduction). Processing factor (PF) values were within a range between 0.13 (imidacloprid/rye bread/sourdough) and 0.76 (prosulfocarb/wheat bread/sourdough_yeast).

THE EFFECT OF THE ADDITION OF ALGAE TO RYE BREAD ON THE CONTENT AND IN VITRO AVAILABILITY OF SELECTED MICRO- AND MACROELEMENTS

Background. Efficient methods of cultivating microalgae have been developed for the fuel industry in photobioreactors or open recirculation tanks. Reduced world fuel demand makes the production of thirdgeneration biofuels less profitable. Algae producers are looking for alternative applications for them and have high hopes for the food industry. Algae biomass is an excellent source of food ingredients – it is rich in easily digestible and well-balanced protein and is characterized by a high content of macro- and microelements occurring in easily digestible forms as complex or organometallic compounds. The presented study shows the results of an experiment aimed at examining the effect of adding microalgae in various forms (Arthrospira platensis and Ascophyllum nodosum - dried, granulated and smoked) to rye bread on the nitrogen, phosphorus, iron and iodine content. In order to test the bioavailability of these elements, the produced bread was subjected to a simulated in vitro digestion process. The dialysates and mineralized bread samples obtained were used to analyze the content of the above-mentioned macro- and microelements using spectrophotometric methods. Results and conclusion. The results obtained indicate a statistically significant effect of the addition of algae on an increase in the level of the elements discussed. The largest differences in the content of the analyzed macro- and microelements compared to the bread without additives were observed for the samples containing dried spirulina (Arthospira platensis) and Ascophyllum nodosum in the form of granules. The microalgae introduced into the rye bread also increased the bioavailability of iron and iodine.

USING RAMSON IN THE RYE AND WHEAT BREAD PRODUCTION TECHNOLOGY

USING RAMSON IN THE RYE AND WHEAT BREAD PRODUCTION TECHNOLOGY

Рожь – природный источник альбуминов и глобулинов, стимулирующих иммунитет

This article is a combination of the results of an analytical review of the literature and our own research devoted to the study of the nutritional and biological value of rye grain. It is noted that in the structure of rye grain proteins, albumin and globulins occupy 55%, which is 3 times more than in wheat proteins. They are located in the aleurone layer and in the germ of rye grain, possess unique properties superior to wheat grains. Based on the analysis of scientific research data and statistics on the consumption of rye bread by the population of Russia. It was concluded that rye grain proteins, albumins and globulins, have a close functional relationship with albumins, globulins, human blood proteins. The conducted research confirms the original combination of biological, nutritional and functional properties of rye grain proteins, making them important and irreplaceable food products (including bread) for mass consumption and increasing immunity.

Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One.

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.

A healthy dietary pattern with a low inflammatory potential reduces the risk of gestational diabetes mellitus

PurposeAn optimal diet for lowering the risk of gestational diabetes mellitus (GDM) is still to be defined, but may comprise of nutrient intakes, dietary patterns, diet quality, and eating frequency. This study was designed to investigate the contribution of diet in developing GDM in a comprehensive way.MethodsThe dietary intake of overweight or obese women, a risk group for GDM (n = 351), was assessed using 3-day food diaries and diet quality questionnaires in early pregnancy. Eating frequency and nutrient intakes were calculated, and dietary patterns identified using principal component analysis. The inflammatory potential of the diet was determined by calculating the dietary inflammatory index (DII®) and energy-adjusted DII (E-DII™). GDM was diagnosed with an oral glucose tolerance test at 24–28 gestational weeks.ResultsHigher adherence to ‘healthier dietary pattern’ characterized by consumptions of vegetables and rye bread associated with a reduced risk of GDM (adjusted OR 0.27, 95% CI 0.11–0.70). Higher E-DII score, indicating pro-inflammatory diet, was associated with a 27% higher risk of GDM (adjusted OR 1.27; 95% CI 1.08–1.49) for each E-DII point. In the evaluation of nutrient intakes, total fat, saturated fatty acids (SFAs), and trans fatty acids were higher and fiber lower in women developing GDM compared to women not developing GDM (all p < 0.05). Intakes of total fat, SFAs, and trans fatty acids were also significant predictors for GDM (all p < 0.05).ConclusionsThe results emphasize the importance of an overall healthy diet and limitation of foods with SFAs, and other nutrients with a high inflammatory potential in reducing the risk of GDM.Trial registrationClinicalTrials.gov Identifier: NCT01922791, August 14, 2013.

Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties.

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content

The aim of the study was to determine the impact of three factors: dough preparation method (direct and indirect), green tea extract (GTE) addition (0.1% and 0.5% on flour basis) and baking temperature (230 and 260 °C) on rye bread quality and acrylamide (AA) content. All factors and their interaction had significant influence on quality parameters of dough and bread. pH of dough prepared by direct method was higher. Addition of GTE increased dough TTA, porosity and bread volume and decreased hardness of bread crumb. Breads prepared by indirect method had darker color of crust, which may be due to the higher amount of Maillard reaction products. Acrylamide formation in breads prepared from dough acidified by lactic acid (direct method) was 3.5 times lower than in breads from dough fermented by starter cultures (indirect method). Effect of GTE seemed to be unclear, because in breads made by direct method AA formation was not significantly different, however, in fermented sourdoughs content of this harmful component increased. All of the samples baked in lower temperature (230 °C) contained in average 25% less AA than baked in 260 °C.

Continuous On-Line Leaching To Evaluate The Effect Of Toasting On Bioaccessibility, And Pb Source Apportionment Of Alternative Breads

Laser-induced with the increasing popularity of alternative breads, investigating their health benefits and risks is vitally important. The bioaccessibility of potentially toxic elements in these breads could indicate a potential risk to consumers. The continuous online leaching method (COLM) involves the sequential leaching of a mini-column of food by artificial saliva, gastric juice, and intestinal fluid with real time monitoring of elements being released. Because the dissolution equilibrium is shifted to the right from continuous exposure to fresh reagent, it assesses bioaccessibility in three gastrointestinal matrices in less than 30 min and includes valuable kinetic extraction information. In this study, a gluten-free (GF) and a rye bread were analyzed for As, Cd, and Pb before and after toasting. Toasting lowered all PTE concentrations by a factor of 1.5 (As in rye bread) to 2.5 (Cd in rye bread). Most of the PTEs present were bioaccessible whether the bread was toasted or not. In the case of As, a significant portion is in the form of As(III) and As(V). COLM analysis allowed for Pb sourcing, revealing two potential sources of Pb being released separately in gastric juice from rye bread based on their significantly different 206Pb/207Pb and 208Pb/206Pb isotope ratios. Comparison with Pb ratios reported in previous literature revealed that some of the gastric-mobile Pb in rye bread came from the Pb historically added to gasoline in North America. This source completely vanished upon toasting rye bread.

Grain bread: nutritional value, quality assessment and assortment

Grain bread has a high nutritional and biological value, is rich in vitamins of B and E groups, phosphorus, chlorine, sodium, potassium, iron, zinc, manganese, as well as an essential amino acid — leucine. Compared to regular bread, cereal bread contains more fiber. Grain bread is popular not only in Russia, but also in other countries such as France, Sweden, Germany and the USA. The analysis of the assortment of grain bread in the “VkusVill” trading network has been carried out, since this network specializes in the sale of products for proper, healthy nutrition. 5 commodity items of the assortment of grain bread of the own brand “VkusVill” were considered. Their composition, nutritional value, as well as the price range were studied. When carrying out an organoleptic assessment of bread samples, 3 samples were selected: borodinsky dark rye bread “Khlebny Dom” as a control sample, and two grain breads of the brands “VkusVill” and “Fazer”. As a result of the organoleptic assessment, it was found that all bread samples meet the requirements of regulatory and technical documentation for organoleptic properties, as well as the requirements for food labeling.

Actual aspects of feeding management for preschoolers

The purpose of the study was a comparative assessment of the actual diet of preschoolers, taking into account changes in the requirements of sanitary legislation on the organization of public catering. Materials and methods. Nutrition was assessed based on a study of the menu-layouts of two-week implemented menus in 4 preschool organizations. The analysis of children’s diets’ nutritional and biological value was carried out according to the leading indices of normative documents and legislative acts. A comparative characteristic of the actual food set was carried out, taking into account the changes in the requirements, the sanitary and epidemiological rules, and norms of SanPiN 2.3 / 2.4.3590-20 that had come into effect again. Results. The structure of the food set sold to children in the preschool organization was irrational. The optimal consumption (from 94 to 104% of the norm) of primary food products (meat, poultry, milk and dairy products, cottage cheese, sour cream, eggs) was established. The disadvantage of the menus under analysis was the deficit in the food assortment of rye bread, fish, fruit, leftover pasta, sugar, confectionery, and the presence of products excluded from the new food set (sausages). The nutritional and energy value of children’s diets was sufficient compared to the norms of physiological needs. However, there was an imbalance in both macro and micronutrients, especially calcium, phosphorus, and magnesium. Conclusion. According to the menu-layouts in children’s institutions, evaluation of children’s nutrition showed that they did not comply with both the previously existing and newly introduced regulatory requirements for indices of food supply and the chemical composition of rations. The needs of the recently entered sanitary rules and norms for feeding organizations were not considered when drawing up the menu in institutions. Revision of the food set requires making adjustments to the technological charts for baby nutrition and the elaboration of guidelines for developing menus in new conditions.

Ergotism and Saint Anthony's fire

It has been widely accepted that ergot is a fungal disease caused by infection with the parasitic Claviceps purpurea leading to the development of typical black kernels n the plant. Ingestion of infected rye grains containing ergot alkaloids—usually in the form of contaminated rye bread—causes poisoning, also known as ergotism. The negative impacts of ergot contamination of grain on the health of humans and animals were first documented in ancient times. The history of ergotism shows the influence of food on human health. Although ergot has been known for ages, until the 18th century, its nature was not recognized. It was a part of the rye plant and it was used in traditional medicine. The diet was based was mostly on rye that led to neurologic disorders and gangrene. In the Middle Ages, in regions where rye was a dietary staple, many cases of a peculiar epidemic were recorded. Two names are usually used to describe it: “Saint Anthony's fire” and “holy fire,” although there are many more appellations. The history of ergotism is a very important part of history of dermatology. The saint who people prayed to for protection against the disease was Anthony the Great (251-356). Monks of the Order of Saint Anthony played a particular role in treating ergotism by natural methods and specialized in treating skin diseases. Ergot alkaloids still pose a risk to human and animal safety if they appear in food.

Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye

Background/ObjectivesCereal products like flour and bread are known to trigger diseases such as wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS). Some of these diseases are caused by allergenic proteins, the expression of which might vary depending on the grain type and manufacturing processes. Therefore, we examined the protein composition and abundance of potentially allergenic proteins in flours from bread wheat, spelt and rye, and corresponding breads. Materials and methodsUsing Nano-LC-ESI-MS/MS and label free quantification (LFQ) we analyzed the proteome of six different bread flours (wholegrain and superfine flours from rye, spelt and bread wheat) and 14 bread types (yeast and sourdough fermented breads from all flours and wheat breads plus/minus bread improver). Potentially allergenic proteins in flours and breads were functionally categorized using the Pfam database and relatively quantified by LFQ. ResultsWe could show that almost equal numbers of proteins can be identified in rye- and spelt samples compared to wheat samples using the Uniprot bread wheat protein database, indicating high sequence conservation between cereals. In total, 4424 proteins were identified in the 20 flour and bread samples. The average number of identified proteins in flour (2719 ± 243) was slightly higher than in bread (2283 ± 232; P < 0.001). In wheat- and spelt wholegrain flour higher protein numbers (wheat: 2891 ± 90; spelt: 2743 ± 140) were identified on average than in superfine flour (wheat: 2562 ± 79; P = 0.009; spelt: 2431 ± 140; P = 0.004). Neither the absolute number nor the abundance distribution of potentially allergenic proteins were dependent on the flour type or the fermentation process, but known allergenic proteins like gliadins showed higher relative abundance in spelt- and wheat samples, compared to rye samples. ConclusionWe provide comprehensive proteome data for six flour types and related breads showing that the grain species have greater influence on proteome composition than milling and fermentation processes. Our data indicate that allergenic proteins are not selectively degraded during bread production and are more abundant in bread wheat and spelt compared to rye. SignificanceOur proteomics study revealed that bread contains a number of potentially and proven allergenic proteins. Most likely allergenicity is not dependent on milling or conventional fermentation processes, but on the grain type. Relative abundance of allergenic proteins was higher in spelt- and wheat samples than in rye samples. Considering rye bread as better suited to atopic individuals predisposed to react to cereal allergens, clinical trials are warranted to verify this assumption.