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Food Science and Human Wellness 2023, 12(6): 2381-2389 https://doi.org/10.1016/j.fshw.2023.03.006
Research Article | Open Access | Issue | Published: 04 April 2023

Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation

Show Author's Information Wenhui Fua,  Chen Chenb,  Chenglong Liub,  Sha Taoc,  Wentong Xueb( )
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China

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

Keywords:
Fermentation, Digestion, Allergenicity, Wheat allergen, In vitro model
Cite this article:
Fu W, Chen C, Liu C, et al. Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation. Food Science and Human Wellness, 2023, 12(6): 2381-2389. https://doi.org/10.1016/j.fshw.2023.03.006
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Abstract Full text About this article

Wheat flour, as the most important source of food globally, is one of the most common causative agents of food allergy. This study aimed to investigate the effects of fermentation on wheat protein digestibility and allergenicity. Protein digestibility were evaluated using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and enzyme-linked immunosorbent assay. The effect of protein on intestinal permeability was investigated by Caco-2 cell monolayers. Co-culture fermentation with Pediococcus acidilactici XZ31 and yeast leads to improvement in digestibility of wheat protein compared to single strain fermentation. Fermentation leads to a decrease in albumin/globulin antigenicity and an increase in gluten R5 reactivity, with the most significant changes in the co-culture group. Digestion strengthen the decrease of protein antigenicity and counteracts the difference in antigenicity induced by fermentation between groups. However, pretreatment with P. acidilactici XZ31 reduces the amount of allergens across Caco-2 monolayer and attenuates the gluten-induced increase in permeability of Caco-2 cell monolayer by reducing actin polymerization and villous atrophy. Co-culture fermentation reduces gluten-induced cell monolayer damage to a greater extent than P. acidilactici XZ31 monoculture. These results gives valuable insight into the effects of P. acidilactici XZ31 fermentation on the allergenicity and toxicity of wheat proteins, which contribute to promoting the application of multi-strain leavening agent in hypoallergenic and gluten-free wheat products.


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About this article

Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation

Show Author's information Wenhui Fua, Chen Chenb, Chenglong Liub, Sha Taoc, Wentong Xueb( )
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China

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

Abstract

Wheat flour, as the most important source of food globally, is one of the most common causative agents of food allergy. This study aimed to investigate the effects of fermentation on wheat protein digestibility and allergenicity. Protein digestibility were evaluated using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and enzyme-linked immunosorbent assay. The effect of protein on intestinal permeability was investigated by Caco-2 cell monolayers. Co-culture fermentation with Pediococcus acidilactici XZ31 and yeast leads to improvement in digestibility of wheat protein compared to single strain fermentation. Fermentation leads to a decrease in albumin/globulin antigenicity and an increase in gluten R5 reactivity, with the most significant changes in the co-culture group. Digestion strengthen the decrease of protein antigenicity and counteracts the difference in antigenicity induced by fermentation between groups. However, pretreatment with P. acidilactici XZ31 reduces the amount of allergens across Caco-2 monolayer and attenuates the gluten-induced increase in permeability of Caco-2 cell monolayer by reducing actin polymerization and villous atrophy. Co-culture fermentation reduces gluten-induced cell monolayer damage to a greater extent than P. acidilactici XZ31 monoculture. These results gives valuable insight into the effects of P. acidilactici XZ31 fermentation on the allergenicity and toxicity of wheat proteins, which contribute to promoting the application of multi-strain leavening agent in hypoallergenic and gluten-free wheat products.

Keywords: Fermentation, Digestion, Allergenicity, Wheat allergen, In vitro model

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Publication history

Received: 03 December 2021
Revised: 15 May 2022
Accepted: 24 July 2022
Published: 04 April 2023
Issue date: November 2023

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© 2023 Beijing Academy of Food Sciences.

Acknowledgements

This project was supported by the National Key Research and Development Program of China (2019YFC1605000) and National Natural Science Foundation of China (31872904). The authors thank Prof. Zhihong Liang and Prof. Fazheng Ren for their technical assistance with Caco-2 cell culture and fluorescence microscopy imaging, respectively.

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

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