黑麦面粉酸酵过程中面筋蛋白成分的变化

IF 2.2 4区 农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-10-09 DOI:10.1002/cche.10837
Gabriella Muskovics, Alexandra Farkas, Zsuzsanna Bugyi, Sandor Tömösközi
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引用次数: 0

摘要

背景与目标 乳糜泻(CD)是一种由食用麸质引发的免疫介导疾病。尽管越来越多的研究表明,面筋蛋白在酸包粉发酵过程中会部分降解,但目前仍不清楚 CD 的毒性表位是否会受到影响。我们的目的是研究控制酸包粉发酵对黑麦粉中不同酸包粉发酵剂的面筋含量和组成的影响。 研究结果 尽管经高效液相色谱法证实蛋白质大小分布发生了明显变化,仲肽酶类型减少,但酶联免疫吸附测定结果显示发酵后面筋含量增加。麸质的不完全降解和乳糜泻毒性表位的潜在抗性可能解释了我们的结果。作为 R5 抗体结合的一部分,表位在原生形式的颉颃素中应该是不可用的;它们可能会被释放出来,并在较小的蛋白质片段中变得可及。 结论 通过比较不同酵母培养物的效果,结果表明酸面团样品的微生物组成不同可能是导致蛋白质降解差异的原因。 意义和新颖性 结果凸显了深入研究面筋蛋白降解对 CD 毒性的影响以及发酵过程标准化的重要性。
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Changes of gluten protein composition during sourdough fermentation in rye flour

Background and Objectives

Celiac disease (CD) is an immune-mediated condition triggered by gluten consumption. Although more studies stated that gluten proteins are partially degrading during sourdough fermentation, it is still unclear whether the CD toxic epitopes are affected. Our aim was to examine the effect of controlled sourdough fermentation on the gluten content and composition with different sourdough starters in rye flour.

Findings

Despite significant changes in protein size distribution and a decrease in secalin types confirmed by high-performance liquid chromatography methods, the enzyme-linked immunosorbent assay results showed increased gluten content after fermentation. The incomplete degradation of gluten and the potential resistance of celiac toxic epitopes may explain our results. As part of the R5 antibody binding, epitopes are supposed to be unavailable in the native form of secalins; they might be released and become accessible in the smaller protein fragments.

Conclusions

In comparison of the effect of different starter cultures, the results show that the different microbiological composition of the sourdough samples might be the reason for the differences in the protein degradation.

Significance and Novelty

Results highlight the importance of a deeper investigation of the effects of gluten protein degradation on CD toxicity and the standardization of the fermentation process.

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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
期刊最新文献
Issue Information Changes of gluten protein composition during sourdough fermentation in rye flour A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22
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