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

Huang, Xin, Schuppan, Detlef, Rojas Tovar, Luis E., Zevallos Herencia, Victor, Loponen, Jussi and Gänzle, Michael (2020) Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods, 9 (7). p. 943. ISSN 2304-8158

[img]
Preview
Text
foods-09-00943-v2.pdf - Published Version
Available under License Creative Commons Attribution 4.0.

Download (3MB) | Preview
Official URL: http://dx.doi.org/10.3390/foods9070943

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, α-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 yeastfermented 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 of Fructilactobacillus sanfranciscensis did 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-α) 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.

Item Type: Article
Uncontrolled Keywords: Bioactivity, Fermentation, Innate immunity, Lactic acid bacteria, Wheat sensitivity
Subjects: C100 Biology
C500 Microbiology
C700 Molecular Biology, Biophysics and Biochemistry
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Rachel Branson
Date Deposited: 16 Nov 2020 13:32
Last Modified: 16 Nov 2020 13:45
URI: http://nrl.northumbria.ac.uk/id/eprint/44768

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics