A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis

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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Bibliographic Details
Main Authors: Olivia J. Ogilvie, Juliet A. Gerrard, Sarah Roberts, Kevin H. Sutton, Nigel Larsen, Laura J. Domigan
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Nutrients
Subjects:
sourdough
fermentation
gluten
antigen
immunogenic peptide
mass spectrometry
Online Access:https://www.mdpi.com/2072-6643/13/6/1906

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