HOW SOURDOUGH FERMENTATION INFLUENCES WHEAT ALLERGENICITY: A PROTEOMIC STUDY

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  • Presentation type: Oral
  • Track: Biochemistry and Biotechnology (BB)
  • Keywords: SOURDOUGH; Proteomics; immunogenicity;
  • 1 Universidade Federal do Estado do Rio de Janeiro
  • 2 Universidade Federal de Santa Catarina
  • 3 Food and Nutrition Master Program / Instituto de Alimentos e nutrição / Universidade Federal do Estado do Rio de Janeiro
  • 4 Universidade Federal do Rio de Janeiro
  • 5 Programa de Pós-Graduação em Bioquímica / Instituto de Química / Universidade Federal de Juiz de Fora
  • 6 UNIRIO - Programa de Pos Graduação em Alimentos e Nutrição

HOW SOURDOUGH FERMENTATION INFLUENCES WHEAT ALLERGENICITY: A PROTEOMIC STUDY

Thais Alves

Universidade Federal do Estado do Rio de Janeiro

Abstract

Sourdough is a flour and water dough fermented by lactic acid bacteria (LAB) and yeast. There are several benefits of its use in baking related mainly to the improvement of nutritional and technological qualities, amongst them the partial degradation of gluten proteins and reduction of allergenic compounds. The action of LABs has potential in the degradation of the 33-mer peptide, the most immunogenic peptide involved in CD triggering. The aim of this work was to evaluate whether sourdough fermentation may be associated with a decrease in allergenic potential in bread dough through NanoLC-MS/MS proteomics approach. Five sample were prepared, two by traditional fermentation using Saccharomyces cerevisiae (A) and acidified control (B), and the others produced by sourdough-type fermentation (C,D,E). Proteins were extracted sequentially using tris-HCl (50mM, pH 8.8), ethanol (70%) and SDS (1%) and digested using trypsin as protease. Peptides were analyzed by Easy-nLC 1000 nano-LC system (Thermo Scientific) coupled to a QExactive Plus mass spectrometer (Thermo Scientific) in FullScan-DDA MS2 mode. Peptide identification was performed with the Sequest HT algorithm and the UNIPROT (Triticum aestivum) database using filters. The proteins were matched against pre-existing databases of allergenic proteins. Globally, 2756 proteins were identified and, after filtering, 215 proteins were identified and quantified. From those, 24% showed immunogenic potential, mostly represented by gliadins. Although, 13 proteins were found in all 5 samples, mostly represented by HMW and LMW-glutenin subunits. The 33-mer peptide or its epitopes were signed in 9 proteins. The samples were divided into three groups concerning its immunogenic potential: control A + sourdough E; sourdough D; sourdough C + control B. Although these results point subtle differences in the allergenic potential of classic fermented doughs and sourdough, further studies are necessary to determine which technique (control B or sourdough C) is more cost-effective in terms of food safety.

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Author

Thais Alves

Oi Anna! Sim, por esse motivo uma das conclusões do trabalho reforça o fato de que todos os resultados são cepa-dependentes, ou seja, dependem dos microorganismos utilizados para a fermentação. Esse não é um trabalho exclusivo meu, foi parte da Tese da Doutora Leidiane Menezes da UFSC, que avaliou, no seu Doutorado, outros fatores atribuídos a esse tipo de fermentação, como a redução de FODMAPs. Quem sabe no futuro seria sim, interessante, avaliar esses fatores sensoriais!

Obrigada pelo elogio e feedback!