Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

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.

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

“…Proteolysis during sourdough fermentation has been considered a key process for determining the dough rheology and overall quality of the final product. Thus, the presence of proteolytic activity is a selection criterium of paramount importance among candidate sourdough starters [ 33 , 34 ]. Primary gluten hydrolysis is dependent on cereal proteases, while secondary proteolysis is carried out by strain-specific peptidases of sourdough LAB [ 35 ].…”

“…plantarum and yeast, revealed extensive hydrolysis of higher molecular weight protein bands, with the concomitant appearance of additional bands of lower molecular weight [ 39 ]. In the case of yeasts, decreased proteolytic activity has been reported by the majority of researchers [ 33 ]. Generally, yeasted doughs are characterized by decreased levels of amino acids compared to doughs fermented with LAB [ 40 ].…”

Effective Degradation of Gluten and Its Fragments by Gluten-Specific Peptidases: A Review on Application for the Treatment of Patients with Gluten Sensitivity

“…Screening of 12 strains of LAB and yeast, based on their ability to hydrolyze wheat proteins and ferment dough, found that no unique strain of the LAB or yeast can completely degrade wheat allergens [47]. However, Pediococcus acidilactici XZ 31, Torulaspora delbrueckii JM1, and Saccharomyces cerevisiae JM4 demonstrated superiority over other strains in their ability to ferment dough and reduce the allergenicity of wheat products.…”

A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen

“…Studies have shown that fermentation can reduce food allergens through hydrolysis (8), while improving nutritional and physicochemical characteristics of foods (9,10). Reduction of protein allergens through fermentation has been reported for milk (11,12), peanuts (13), soybeans (14,15), and wheat (16,17). Also, their nutritional properties were notably improved following fermentation, such as increasing the contents of free amino acids in milk (18), as well as improving the levels of phenolic compounds, bioactive peptides, and free amino acids in cereals (19).…”