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58 2019

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2019

Mickowska, B. – Romanová, K. – Urminská, D.
Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation – a way to obtain low-gluten bread
Journal of Food and Nutrition Research, 58, 2019, č. 2, s. 153-166

Barbara Mickowska, Małopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland. E-mail: barbara.mickowska@urk.edu.pl

Received 10 July 2018; 1st revised 20 November 2018; accepted 26 November 2018; published online 14 February 2019

Súhrn: The aim of our work was to check the ability of selected strains of lactobacilli (Lactobacillus plantarum CCM 3626, Lb. plantarum CCM 3627, Lb. zymae CCM 7241 and Lb. fermentum CCM 7192) to reduce immunoreactivity of rye and wheat prolamins in fermented sourdoughs and, consequently, gluten content in bread. The proteolysis was increased by the addition of fungal proteases from Aspergillus oryzae (Flavourzyme; Novozymes, Basvaerd, Denmark). The proteolysis was analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis, immunoreactivity by Western blot and enzyme-linked immunosorbent assay (sandwich and competitive ELISA). Amino acid analysis was performed to quantify the amount of free amino acids released during the sourdough fermentation. The most effective proteolysis and reduction of immunoreactivity was achieved in sourdoughs with Flavourzyme and with lactobacilli-Flavourzyme mixture, where only 1.6–2.3 % of initial immunoreactivity remained. Fungal proteases of Flavourzyme were responsible for the most of protein degradation and immunoreactivity decrease. Prepared pre-treated sourdoughs were used for bread baking and the gluten content was reduced to the level of 65–123 mg·kg-1 of fresh mass of bread, so bread with a low gluten content was obtained.

Kľúčové slová: lactobacilli; Flavourzyme; low-gluten bread; coeliac immunoreactivity

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