Decrease of wheat flour allergenicity via lactic acid fermentation

Abstract

Results of the research on the lowering of allergenicity of wheat flour fermented using homo-and heterofermentative lactic acid bacteria and mixed cultures with yeast were discussed. The gliadins' immunoreactivity was measured using the indirect non-competitive enzyme-linked immunosorbent assay method. The biggest decrease of the immunoreactivity of gliadin fraction was observed in the case of fermentation performed with the use of mixed cultures of lactic acid bacteria and yeast. This way of wheat flour modification seems to be promising, because fermentation is a natural process causing not only lowering of the allergenicity, but also improving organoleptic and nutritional values of obtained products.

Hypoallergenic wheat bread: response to an emerging issue

“…45% reduction of the immune response. Previous studies (De Angelis et al, 2006;Di Cagno et al, 2002;Leszczynska et al, 2009;Loponen et al, 2004;Rizzello et al, 2006;Rollan et al, 2005) also confirm the usefulness of LAB as an efficient tool for reducing wheat allergens, although not all strains reveal the same capacity for gliadin fraction hydrolysis. The starter culture applied in the fermentation process was not composed at random.…”

“…The starter culture applied in the fermentation process was not composed at random. The selected strains had been examined previously for their ability to destruct gliadin epitopes recognised by antibodies from the sera of CD patients (Leszczynska et al, 2009). De noted that mixed cultures reduced immunoractivity more efficiently than single strains due to the complex action of proteolytic enzymes with straindependent specificity.…”

“…Sourdough is a mixture of flour and water fermented by lactic acid bacteria (LAB) and yeasts, which not only determine the acidity, aroma and leavening of flours but also improve their baking and nutritional qualities (Ganzle, Loponen, & Gobbetti, 2008;Poutanen, Flander, & Katina, 2009;Thiele, Grassl, & Gänzle, 2004). It has been proven that sourdough-resident microorganisms reveal complex metabolic activity resulting in the hydrolysis of gliadins responsible for inflammations in CD (De Angelis et al, 2006;Di Cagno et al, 2002;Leszczynska et al, 2009;Loponen, Mikola, Katina, Sontag-Strohm, & Salovaara, 2004;Rizzello, De Angelis, Coda, & Gobbetti, 2006;Rollan, De Angelis, Gobbetti, & de Valdez, 2005). Several laboratories have already begun research on the production of low immunoreactivity wheat bread for celiac (Di Cagno et al, 2004;Leszczynska, Diowksz, Lacka, Wolska, & Bartos, 2012;Moroni et al, 2009;Rizzello et al, 2006).…”

Evaluation of immunore activity of wheat bread made from fermented wheat flour

“…The application of mixed cultures in fermentation (Table 3) reduces immunoreactivity much more significantly than when only one strain is used for wheat flour fermentation (Leszczyńska et al 2009). Good results were obtained for starter composition No.…”

“…In the previous paper (Leszczyńska et al 2009) a set of lactic acid bacterial strains was examined in respect of their capacity to produce l-lactic acid, which decreases pH, and the ability to destruct gliadin epitopes recognised by antibodies from the patients' sera. Dough acidity is significant as the prevailing proteolysis of wheat proteins is catalysed by endogenous aspartate proteases present in flour, requiring low pH to become activated (Spicher & Nierle 1988;Loponen et al 2004).…”