Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

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Huang , X , Schuppan , D , Tovar , L E R , Zevallos , V F , Loponen , J & Ganzle , M 2020 , ' Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity ' , Foods , vol. 9 , no. 7 , 943 . https://doi.org/10.3390/foods9070943

Title: Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
Author: Huang, Xin; Schuppan, Detlef; Tovar, Luis E. Rojas; Zevallos, Victor F.; Loponen, Jussi; Ganzle, Michael
Contributor: University of Helsinki, Department of Food and Nutrition
Date: 2020-07
Language: eng
Number of pages: 17
Belongs to series: Foods
ISSN: 2304-8158
URI: http://hdl.handle.net/10138/318944
Abstract: The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, alpha-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease and non-celiac wheat sensitivity. ATI are involved in plant self-defense against insects and possibly in grain development. Notably, they are largely resistant to gastrointestinal proteases and heat, and their inflammatory activity affects not only the intestine, but also peripheral organs. The aim of this study was to understand the changes of ATI throughout the sourdough and yeast-fermented bread-making processes. ATI tetramers were isolated, fluorescein-labelled, and added to a mini-dough bread-making system. When the pH decreased below 4.0 in sourdough fermentation, the ATI tetramers were degraded due to the activation of aspartic proteases, whilst in yeast fermentation, ATI tetramers remained intact. The amylase inhibitory activity after sourdough fermentation decreased significantly, while the concentration of free thiol groups increased. The glutathione reductase activity ofFructilactobacillus sanfranciscensisdid not contribute to the reduction of ATI tetramers. Compared to the unfermented wheat, sourdough fermentation was able to decrease the release of pro-inflammatory cytokines monocyte chemoattractant protein-1 (MCP-1) and tumor necrosis factor alpha (TNF-alpha) in quantitative ATI extracts added to the human monocytic cell line THP-1. The current data suggest that sourdough fermentation can degrade ATI structure and bioactivity, and point to strategies to improve product development for wheat sensitivity patients.
Subject: wheat sensitivity
bioactivity
innate immunity
fermentation
lactic acid bacteria
AMYLASE-TRYPSIN-INHIBITORS
CELIAC GLUTEN SENSITIVITY
INTESTINAL INFLAMMATION
PROLAMIN HYDROLYSIS
GLUTATHIONE
PROTEINS
DOUGH
LACTOBACILLI
ACTIVATION
YEAST
416 Food Science
3143 Nutrition
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