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Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour
Author(s) -
Stefańska Ilona,
PiaseckaJóźwiak Katarzyna,
Kotyrba Danuta,
Kolenda Magdalena,
Stecka Krystyna M
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7588
Subject(s) - gluten , biochemistry , gliadin , lactic acid , proteolytic enzymes , hydrolysis , food science , chemistry , wheat flour , gel electrophoresis , prolamin , globulin , hydrolyzed protein , pepsin , plant protein , vegetable proteins , bacteria , biology , storage protein , enzyme , gene , immunology , genetics
Background Wheat flour is one of the most common causative agents of food allergy. The study presents the selection and characterization of lactic acid bacteria ( LAB ) strains capable of hydrolyzing/modifying allergenic proteins of wheat flour. Hydrolysis of wheat proteins was determined with sodium dodecyl sulfate–polyacrylamide gel electrophoresis and immunoblotting with sera from patients with food allergy to gluten. Results The analysis of electrophoretic profiles of protein extracted from sourdough shows the capability of selected LAB strains for proteolytic degradation of wheat proteins that belong to two factions: albumin/globulin (hydrolysis of 13 polypeptides with a molecular weight between 103 and 22 kDa ); and gliadin (seven polypeptides with a molecular weight between 39 and 24 kDa ). All analyzed strains were capable of hydrolyzing some IgE ‐binding epitopes of wheat allergens. The lack of such changes in control samples indicates that they were induced rather by the proteolytic activity of bacterial strains than endogenous enzymes of wheat flour. The gluten proteins were susceptible to hydrolysis by sequential digestion with pepsin and trypsin. Conclusion The selected strains exhibit proteolytic activity, which leads to a reduction in allergenicity of wheat sourdoughs. These strains may be applied as specific starter cultures to prepare bakery products of special nutritional use. © 2015 Society of Chemical Industry