This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Di Cagno, R.
Right arrow Articles by Gobbetti, M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Di Cagno, R.
Right arrow Articles by Gobbetti, M.
Agricola
Right arrow Articles by Di Cagno, R.
Right arrow Articles by Gobbetti, M.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, February 2002, p. 623-633, Vol. 68, No. 2
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.2.623-633.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Raffaella Di Cagno,1 Maria De Angelis,2 Paola Lavermicocca,3 Massimo De Vincenzi,4 Claudio Giovannini,4 Michele Faccia,5 and Marco Gobbetti1*

Dipartimento di Protezione delle Piante e Microbiologia Applicata, Facoltà di Agraria di Bari, 70126 Bari,1 Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-Alimentare, Università degli Studi di Perugia, 06126 Perugia,2 Istituto Tossine e Micotossine da Parassiti Vegetali, CNR 70125 Bari,3 Istituto Superiore di Sanità, Laboratorio di Metabolismo e Biochimica Patologica, I-00161 Rome,4 Dipartimento di Produzione Animale, Facoltà di Agraria di Bari, 70126 Bari, Italy5

Received 25 June 2001/ Accepted 30 October 2001

Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. Based on their hydrolysis profile patterns, Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough fermentation. A fractionated method of protein extraction and subsequent two-dimensional electrophoresis were used to estimate proteolysis in sourdoughs. Compared to a chemically acidified (pH 4.4) dough, 37 to 42 polypeptides, distributed over a wide range of pIs and molecular masses, were hydrolyzed by L. alimentarius 15M, L. brevis 14G, and L. sanfranciscensis 7A. Albumin, globulin, and gliadin fractions were hydrolyzed, while glutenins were not degraded. The concentrations of free amino acids, especially proline and glutamic and aspartic acids, also increased in sourdoughs. Compared to the chemically acidified dough, proteolysis by lactobacilli positively influenced the softening of the dough during fermentation, as determined by rheological analyses. Enzyme preparations of the selected lactobacilli which contained proteinase or peptidase enzymes showed hydrolysis of the 31-43 fragment of A-gliadin, a toxic peptide for celiac patients. A toxic peptic-tryptic (PT) digest of gliadins was used for in vitro agglutination tests on K 562 (S) subclone cells of human myelagenous leukemia origin. The lowest concentration of PT digest that agglutinated 100% of the total cells was 0.218 g/liter. Hydrolysis of the PT digest by proteolytic enzymes of L. alimentarius 15M and L. brevis 14G completely prevented agglutination of the K 562 (S) cells by the PT digest at a concentration of 0.875 g/liter. Considerable inhibitory effects by other strains and at higher concentrations of the PT digest were also found. The mixture of peptides produced by enzyme preparations of selected lactobacilli showed a decreased agglutination of K 562 (S) cells with respect to the whole 31-43 fragment of A-gliadin.

* Corresponding author. Mailing address: Dipartimento di Protezione delle Piante e Microbiologia Applicata, Facoltà di Agraria di Bari, Via G. Amendola 165/a, 70126 Bari, Italy. Phone: 39 080 5442945. Fax: 39 080 5442911. E-mail: gobbetti{at}agr.uniba.it.

Applied and Environmental Microbiology, February 2002, p. 623-633, Vol. 68, No. 2
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.2.623-633.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Vancanneyt, M., De Vuyst, L., Vandamme, P., Huys, G. (2007). Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs. Appl. Environ. Microbiol. 73: 6262-6269 [Abstract] [Full Text]  
  • Vermeulen, N., Pavlovic, M., Ehrmann, M. A., Ganzle, M. G., Vogel, R. F. (2005). Functional Characterization of the Proteolytic System of Lactobacillus sanfranciscensis DSM 20451T during Growth in Sourdough. Appl. Environ. Microbiol. 71: 6260-6266 [Abstract] [Full Text]  
  • Matthews, A., Grimaldi, A., Walker, M., Bartowsky, E., Grbin, P., Jiranek, V. (2004). Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification. Appl. Environ. Microbiol. 70: 5715-5731 [Full Text]  
  • Di Cagno, R., De Angelis, M., Auricchio, S., Greco, L., Clarke, C., De Vincenzi, M., Giovannini, C., D'Archivio, M., Landolfo, F., Parrilli, G., Minervini, F., Arendt, E., Gobbetti, M. (2004). Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients. Appl. Environ. Microbiol. 70: 1088-1096 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»