Characterization of Oat Endoproteinases that Hydrolyze Oat Avenins

Mikola, Markku; Brinck, Outi; Jones, B. L.

doi:10.1094/cchem.2001.78.1.55

Cited by 29 publications

(20 citation statements)

References 10 publications

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“…2A). Alcohol-soluble oat avenins were located in the molecular mass range of 24.5 to 38 kDa, and this was in substantial agreement with the results of Mikola et al (38), who found prolamins of ca. 22 to 33 kDa.…”

Section: Hydrolysis Ofsupporting

confidence: 90%

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Cagno

Angelis

Auricchio

et al. 2004

Appl Environ Microbiol

237

158

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This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptictryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.

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Section: Hydrolysis Ofsupporting

confidence: 90%

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Cagno

Angelis

Auricchio

et al. 2004

Appl Environ Microbiol

237

158

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show abstract

“…The serine and metalloproteinases hydrolysed oat proteins in dissolved form, and when oat proteins were in a bound form cysteine endoproteinase was the main degrading activity. Mikola and Jones (2000b) and Mikola et al (2001) studied the hydrolysis on oat globulins and oat avenins in detail. In the beginning of germination, oat globulins were hydrolysed into intermediate molecular weight peptides.…”

Section: Amino Acid Composition and Protein Degrading Enzymesmentioning

confidence: 99%

Germination: a means to improve the functionality of oat

Kaukovirta-Norja¹,

Wilhelmson²,

Poutanen³

2008

AFSci

116

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The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics.

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“…The cysteine proteinases were able to hydrolyze both oat globulins and avenins, the oat prolamins (Mikola and Jones 2000a;Mikola et al 2001). Mikola concluded that both types of oat storage proteins were hydrolyzed mainly by the cysteine proteinases; therefore it is not so surprising that their endoproteinase complements are quite similar to those of the other species.…”

Section: Oat Endoproteinasesmentioning

confidence: 99%

“…A metalloproteinase from buckwheat (Fagopyrum esculentum Moench) has been purified and studied (Voskoboinikova et al 1989) and some of the oat (Avena sativa L.) and rye (Secale cereale L) proteinases have been partially characterized, but not purified (Mikola and Jones 2000a,b;Mikola et al 2001;Brijs et al 2002). The endoproteinases of most of the other grains have only been studied cursorily, if at all.…”

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confidence: 99%

Comparison of Endoproteinases of Various Grains

Jones¹,

Lookhart

2005

Cereal Chem

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Cereal Chem. 82(2):125-130Two-dimensional isoelectric focusing (IEF) × PAGE gels were used to compare the endoproteolytic (gelatinase) activities of germinated barley with those of bread and durum wheat, rye, triticale, oat, rice, buckwheat, and sorghum. Barley was used as the standard of comparison because its endoproteinase complement has been studied previously in the greatest detail. The characteristics of the grain proteases were appraised from their migration patterns and by how they were affected by pH levels. All of the germinated grains contained multiple enzyme activities and their separation patterns and pH levels were at least similar to those of barley. The proteinases of the bread and durum wheats, rye, oat, and sorghum were most similar to those of barley, whereas the other grains provided more varied patterns. The rice and buckwheat proteinases developed much more slowly than those of the other grains. The activity patterns of the triticale resembled those of the parents, wheat and rye, but the triticale contained many more activities and higher overall proteolytic activities than any of the other species. These results should be applied to scientific or commercial procedures with caution because grains contain potent endogenous proteinase inhibitors that could inactivate some of these enzymes in various tissues or germination stages.

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Characterization of Oat Endoproteinases that Hydrolyze Oat Avenins

Cited by 29 publications

References 10 publications

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Germination: a means to improve the functionality of oat

Comparison of Endoproteinases of Various Grains

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