AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (1.1 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

Huan Raoa,b, Xi Lib, Wentong Xueb( )
College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Show Author Information

Abstract

Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic properties. However, few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy. In this study, 5 starters from different regions of China were used for fermentation, and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis, and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits. The allergenicity of steamed and baked matrices was also evaluated. The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation, but specific trends depend on different starters. With the progress of fermentation, especially as pH value decreased to 3.0–4.0, the allergenicity decreased significantly. Baking and steaming can reduce the allergenicity of wheat matrix, but fermentation is not a key factor affecting the allergenic activity of proteins. Our results can provide a theoretical basis for controlling wheat allergenicity in food processing or producing hypoallergenic food.

Keywords

Chinese traditional starterFermentation characteristicsThermal processingAllergenicityWheat matrix

References

[1]

G. Ricci, L. Andreozzi, F. Cipriani, et al., Wheat allergy in children: a comprehensive update, Medicina (Kaunas) 55 (2019) 400. https://doi.org/10.3390/medicina55070400.
Crossref Google Scholar
[2]
N. Patel, H. Samant, Wheat allergy, In StatPearls [Internet], StatPearls Publishing, 2021.
[3]

A. Cianferoni, Wheat allergy: diagnosis and management, J. Asthma Allergy 9 (2016) 13-25. https://doi.org/10.2147/JAA.S81550.
Crossref Google Scholar
[4]

W.P. Hammes, M.J. Brandt, K.L. Francis, et al., Microbial ecology of cereal fermentations, Trends Food Sci. Tech. 16 (2005) 4-11. https://doi.org/10.1016/j.tifs.2004.02.010.
Crossref Google Scholar
[5]

K. Poutanen, L. Flander, K. Katina, Sourdough and cereal fermentation in a nutritional perspective, Food Microbiol. 26 (2009) 693-699. https://doi.org/10.1016/j.fm.2009.07.011.
Crossref Google Scholar
[6]
K. Katina, Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread, VTT Publications, (2005) 92-98.
[7]

D. Gocmen, O. Gurbuz, A.Y. Kumral, et al., The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties, Eur. Food Res. Technol. 225 (2007) 821-830. https://doi.org/10.1007/s00217-006-0487-6.
Crossref Google Scholar
[8]

G. Zhang, W. Zhang, L. Sun, et al., Preparation screening, production optimization and characterization of exopolysaccharides produced by Lactobacillus sanfranciscensis Ls-1001 isolated from Chinese traditional sourdough, Int. J. Biol. Macromol. 139 (2019) 1295-1303. https://doi.org/10.1016/j.ijbiomac.2019.08.077.
Crossref Google Scholar
[9]

J. Leszczyńska, A. Diowksz, A. Łącka, et al., Evaluation of immunoreactivity of wheat bread made from fermented wheat flour, Czech. J. Food Sci. 30 (2012) 336-342. https://doi.org/10.1080/10498850.2011.589040.
Crossref Google Scholar
[10]

C.G. Rizzello, M. De Angelis, R. Coda, et al., Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy, Eur. Food Res. Technol. 223 (2006) 405-411. https://doi.org/10.1007/s00217-005-0220-x.
Crossref Google Scholar
[11]

T. Liu, Y. Li, F.A. Sadiq, et al., Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread, Food Chem. 242 (2018) 404-411. https://doi.org/10.1016/j.foodchem.2017.09.081.
Crossref Google Scholar
[12]

L. De Vuyst, H. Harth, S. Van Kerrebroeck, et al., Yeast diversity of sourdoughs and associated metabolic properties and functionalities, Int. J. Food Microbiol. 239 (2016) 26-34. https://doi.org/10.1016/j.ijfoodmicro.2016.07.018.
Crossref Google Scholar
[13]

H. Rao, I. Baricevic-Jones, H. Bernard, et al., The effect of the food matrix on the in vitro bio-accessibility and IgE reactivity of peanut allergens, Mol. Nutr. Food Res. 64 (2020) 1901093. https://doi.org/10.1002/mnfr.201901093.
Crossref Google Scholar
[14]

G. Zhang, G. He, Predominant bacteria diversity in Chinese traditional sourdough, J. Food Sci. 78 (2013) 1218-1223. https://doi.org/10.1111/1750-3841.12193.
Crossref Google Scholar
[15]

C.T. Gu, C.Y. Li, L.J. Yang, et al., Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough, Int. J. Syst. Evol. Microbiol. 63 (2013) 4698-4706. https://doi.org/10.1099/ijs.0.054296-0.
Crossref Google Scholar
[16]

H. Rao, Y. Tian, S. Tao, et al., Key factors affecting the immunoreactivity of roasted and boiled peanuts: temperature and water, LWT 72 (2016) 492-500. https://doi.org/10.1016/j.lwt.2016.05.014.
Crossref Google Scholar
[17]
M. Gobbetti, M. Gänzle, Handbook on sourdough biotechnology, Springer, New York, 2013.
Crossref
[18]

G.G. Pritchard, T. Coolbear, The physiology and biochemistry of the proteolytic system in lactic acid bacteria, FEMS Microbiol. Rev. 12 (1993) 179-206. https://doi.org/10.1111/j.1574-6976.1993.tb00018.x.
Crossref Google Scholar
[19]

I. De Pasquale, E. Pontonio, M. Gobbetti, et al., Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours, Int. J. Food Microbiol. 316 (2020) 108426. https://doi.org/10.1016/j.ijfoodmicro.2019.108426.
Crossref Google Scholar
[20]

Y. Li, T. Liu, M. Zhao, et al., In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough, Appl. Microbiol. Biotechnol. 103 (2019) 1893-1903. https://doi.org/10.1007/s00253-018-9554-8.
Crossref Google Scholar
[21]

M. Oshiro, M. Tanaka, T. Zendo, et al., Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties, Biosci. Microb. Food H. 39 (2020) 152-159. https://doi.org/10.12938/bmfh.2019-038.
Crossref Google Scholar
[22]

M.M. Gromiha, M.C. Pathak, K. Saraboji, et al., Hydrophobic environment is a key factor for the stability of thermophilic proteins, Proteins 81 (2013) 715-721. https://doi.org/10.1002/prot.24232.
Crossref Google Scholar
[23]

H.W. Lopez, A. Ouvry, E. Bervas, et al., Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour, J. Agric. Food Chem. 48 (2000) 2281-2285. https://doi.org/10.1021/jf000061g.
Crossref Google Scholar
[24]

M. De Angelis, A. Cassone, C.G. Rizzello, et al., Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases, Appl. Environ. Microbiol. 76 (2010) 508-518.
Crossref Google Scholar
[25]

K. Papadimitriou, A. Alegria, P.A. Bron, et al., Stress physiology of lactic acid bacteria, Microbiol. Mol. Biol. Rev. 80 (2016) 837-890. https://doi.org/10.1128/AEM.01630-09.
Crossref Google Scholar
[26]

R. Di Cagno, M. De Angelis, P. Lavermicocca, et al., Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance, Appl. Environ. Microb. 68 (2002) 623-633. https://doi.org/10.1128/AEM.68.2.623-633.2002.
Crossref Google Scholar
[27]

E. Lhomme, A. Lattanzi, X. Dousset, et al., Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs, Int. J. Food Microbiol. 215 (2015) 161-170. https://doi.org/10.1016/j.ijfoodmicro.2015.09.015.
Crossref Google Scholar
[28]

S. Valmorri, R. Tofalo, L. Settanni, et al., Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy), Anton. Leeuw. 97 (2010) 119-129. https://doi.org/10.1007/s10482-009-9392-x.
Crossref Google Scholar
[29]

M.J. Brandt, Industrial production of sourdoughs for the baking branch: an overview, Int. J. Food Microbiol. 302 (2019) 3-7. https://doi.org/10.1016/j.ijfoodmicro.2018.09.008.
Crossref Google Scholar
Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 789-794
DOI: 10.1016/j.fshw.2022.09.013
Cite this article:
Rao H, Li X, Xue W. Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix. Food Science and Human Wellness, 2023, 12(3): 789-794. https://doi.org/10.1016/j.fshw.2022.09.013

684

Views

37

Downloads

5

Crossref

4

Web of Science

5

Scopus

1

CSCD

Altmetrics
Received: 30 December 2020
Revised: 01 February 2021
Accepted: 26 March 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return