Wheat Fermentation With Enterococcus mundtii QAUSD01 and Wickerhamomyces anomalus QAUWA03 Consortia Induces Concurrent Gliadin and Phytic Acid Degradation and Inhibits Gliadin Toxicity in Caco-2 Monolayers

Sakandar, Hafiz Arbab; Kubow, Stan; Azadi, Behnam; Faryal, Rani; Ali, Barkat; Ghazanfar, Shakira; Quraishi, Umar Masood; Imran, Muhammad

doi:10.3389/fmicb.2018.03312

Cited by 12 publications

(4 citation statements)

References 44 publications

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“…Consistent with our findings, other authors have also reported the ability of W. anomalus to degrade gliadins during wheat flour fermentation [ 29 ]. A similar hydrolysis profile of all gliadins was seen, but 48 h of fermentation was necessary to achieve a degradation degree of 20%, ~2-fold lower than that obtained with the yeast strain W. anomalus ME1 at 24 h. Unlike our work, Sakandar et al (2019) [ 29 ] detected oligopeptides and amino acids from gliadin hydrolysis since they used RP-HPL. In the same position, the authors achieved almost total gliadin hydrolysis when the yeast W. anomalus QAUWA03 and the Enterococcus mundtii QAUSD01 were used to ferment wheat dough.…”

Section: Discussionsupporting

confidence: 93%

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The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Méndez

Uña

Vega-Fernández

et al. 2022

Foods

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Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides derived from incomplete degradation of gliadins by gastric proteases. Previous research has revealed the effectiveness of sourdough-fermentation technology or related lactic acid bacteria in reducing wheat flour allergenic proteins. However, there are no single yeast cultures for producing reduced allergenicity wheat products. This study evaluated sourdough-related yeast Wickerhamomyces anomalus strains for their ability to hydrolyze gliadin proteins. All yeast strains were able to degrade gliadins and use them as carbon and nitrogen sources. The proliferation of the yeast strains depended on the gliadin addition; complete hydrolysis was observed after 24 h. The strain showing higher proteolytic activity fermented, acceptably wheat flour dough. The gliadin content of the leavened dough was reduced by 50%. Bread made from the W. anomalus-fermented dough showed a 78% reduction in immunogenic α-gliadins. 50% of the decrease was attributed to the proteolytic activity of the yeast cells, and the other 35% to the baking process. These results show the potential of the yeast W. anomalus as a starter for reducing immunogenicity wheat products.

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Section: Discussionsupporting

confidence: 93%

“…Recent reports provide data on the contribution of some yeasts to the degradation of immunogenic wheat proteins when co-inoculated with LAB [ 28 , 29 ]. However, no yeasts performed proteolysis alone have been reported to date.…”

Section: Introductionmentioning

confidence: 99%

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Méndez

Uña

Vega-Fernández

et al. 2022

Foods

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“…Generally, this functionality has been associated with some species of sourdough lactobacilli. However, fermentation of some wheat flour varieties by a strain consortium of Enterococcus mundtii QAUSD01 and W. anomalus QAUWA03 acts synergistically in reducing the gliadin content of dough [ 71 ].…”

Section: Introductionmentioning

confidence: 99%

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs.

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“…These results agree with those of previous studies reporting protective effects of certain probiotic strains against some gliadin-mediated inflammatory responses. In a previous study, Enterococcus mundtii QAUSD01 and Wickerhamomyces anomalus QAUWA03 were reported to be able to degrade gliadin in various wheat varieties [ 66 ]. Probiotic VSL#3 (Ferring Pharamaceuticals, Milan, Italy), containing Streptococcus thermophilus , L. plantarum , L. acidophilus , L. casei , L. delbrueckii spp.…”

Section: Discussionmentioning

confidence: 99%

The Gliadin Hydrolysis Capacity of B. longum, L. acidophilus, and L. plantarum and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses

et al. 2023

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Background: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. Methods: Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods. Results: According to our findings, fermenting wheat dough with a mix of B. longum, L. acidophilus, and L. plantarum for 6 h was effective in gliadin degradation. This process also reduced levels of IL-6 (p = 0.004), IL-17A (p = 0.004), and IFN-γ (p = 0.01) mRNA, as well as decreased IL-6 (p = 0.006) and IFN-γ (p = 0.0009) protein secretion. 4 h fermentation led to a significant decrease in IL-17A (p = 0.001) and IFN-γ (p = 0.003) mRNA, as well as reduced levels of IL-6 (p = 0.002) and IFN-γ (p < 0.0001) protein secretion. This process was also observed to increase the expression levels of IL-10 (p < 0.0001) and TGF-β (p < 0.0001) mRNA. Conclusions: 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients.

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Wheat Fermentation With Enterococcus mundtii QAUSD01 and Wickerhamomyces anomalus QAUWA03 Consortia Induces Concurrent Gliadin and Phytic Acid Degradation and Inhibits Gliadin Toxicity in Caco-2 Monolayers

Cited by 12 publications

References 44 publications

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

The Gliadin Hydrolysis Capacity of B. longum, L. acidophilus, and L. plantarum and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses

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