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

Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunorea...

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Bibliographic Details
Published inCzech Journal of Food Sciences Vol. 30; no. 4; pp. 336 - 342
Main Authors Leszczyńska, Joanna, Diowksz, Anna, Łącka, Agata, Wolska, Katarzyna, Bartos, Adrian
Format Journal Article
LanguageEnglish
Czech
Slovak
Published Prague Czech Academy of Agricultural Sciences (CAAS) 31.08.2012
Czech Academy of Agricultural Sciences
Subjects
Allergens
Antibodies
Autoimmune diseases
Bacteria
Baking
bread, wheat
Celiac disease
Digestion
Dough
Enzyme-linked immunosorbent assay
Fermentation
Flour
Gliadin
gliadins
Gluten
Immunoreactivity
Lactic acid
Lactic acid bacteria
Peptides
Wheat
Yeasts
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Summary:Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation and digestion processes amounted to less than 30% relative to immunoreactivity of human anti-gliadin antibodies and less than 10% relative to immunoreactivity of anti-QQQPP peptide antibodies as compared to the baking made with non-fermented flour.
ISSN:1212-1800
1805-9317
DOI:10.17221/137/2011-CJFS