A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis
Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immu...
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| Format: | Article |
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MDPI AG
2021-06-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/13/6/1906 |
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| author | Olivia J. Ogilvie Juliet A. Gerrard Sarah Roberts Kevin H. Sutton Nigel Larsen Laura J. Domigan |
| author_facet | Olivia J. Ogilvie Juliet A. Gerrard Sarah Roberts Kevin H. Sutton Nigel Larsen Laura J. Domigan |
| author_sort | Olivia J. Ogilvie |
| collection | DOAJ |
| description | Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immunogenic gluten. This study examined the effect of a single sourdough culture (representative of those that the public may consume) on the digestion of immunogenic gluten peptides. Sourdough bread was digested via the INFOGEST protocol. Throughout digestion, quantitative and discovery mass spectrometry were used to model the kinetic release profile of key immunogenic peptides and profile novel peptides, while ELISA probed the gluten’s allergenicity. Macrostructural studies were also undertaken. Sourdough fermentation altered the protein structure, in vitro digestibility, and immunogenic peptide release profile. Interestingly, sourdough fermentation did not decrease the total immunogenic peptide concentration but altered the in vitro digestion profile of select immunogenic peptides. This work demonstrates that partial sourdough fermentation can alter immunogenic gluten digestion, and is the first study to examine the in vitro kinetic profile of immunogenic gluten peptides from sourdough bread. |
| first_indexed | 2024-03-10T10:49:14Z |
| format | Article |
| id | doaj.art-d60ed37d99a04953924f74ba85bb8bed |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T10:49:14Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-d60ed37d99a04953924f74ba85bb8bed2023-11-21T22:25:33ZengMDPI AGNutrients2072-66432021-06-01136190610.3390/nu13061906A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough ProteolysisOlivia J. Ogilvie0Juliet A. Gerrard1Sarah Roberts2Kevin H. Sutton3Nigel Larsen4Laura J. Domigan5School of Biological Sciences, University of Canterbury, 20 Kirkwood Avenue, Upper Riccarton, Christchurch 8041, New ZealandRiddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New ZealandThe New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New ZealandRiddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New ZealandThe New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New ZealandRiddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New ZealandCeliac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immunogenic gluten. This study examined the effect of a single sourdough culture (representative of those that the public may consume) on the digestion of immunogenic gluten peptides. Sourdough bread was digested via the INFOGEST protocol. Throughout digestion, quantitative and discovery mass spectrometry were used to model the kinetic release profile of key immunogenic peptides and profile novel peptides, while ELISA probed the gluten’s allergenicity. Macrostructural studies were also undertaken. Sourdough fermentation altered the protein structure, in vitro digestibility, and immunogenic peptide release profile. Interestingly, sourdough fermentation did not decrease the total immunogenic peptide concentration but altered the in vitro digestion profile of select immunogenic peptides. This work demonstrates that partial sourdough fermentation can alter immunogenic gluten digestion, and is the first study to examine the in vitro kinetic profile of immunogenic gluten peptides from sourdough bread.https://www.mdpi.com/2072-6643/13/6/1906sourdoughfermentationglutenantigenimmunogenic peptidemass spectrometry |
| spellingShingle | Olivia J. Ogilvie Juliet A. Gerrard Sarah Roberts Kevin H. Sutton Nigel Larsen Laura J. Domigan A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis Nutrients sourdough fermentation gluten antigen immunogenic peptide mass spectrometry |
| title | A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis |
| title_full | A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis |
| title_fullStr | A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis |
| title_full_unstemmed | A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis |
| title_short | A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis |
| title_sort | case study of the response of immunogenic gluten peptides to sourdough proteolysis |
| topic | sourdough fermentation gluten antigen immunogenic peptide mass spectrometry |
| url | https://www.mdpi.com/2072-6643/13/6/1906 |
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