Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.
Identifieur interne : 000049 ( Main/Exploration ); précédent : 000048; suivant : 000050Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.
Auteurs : Xin Huang [Finlande] ; Detlef Schuppan [Allemagne, États-Unis] ; Luis E. Rojas Tovar [Canada] ; Victor F. Zevallos [Allemagne, Royaume-Uni] ; Jussi Loponen [Finlande] ; Michael G Nzle [Canada, République populaire de Chine]Source :
- Foods (Basel, Switzerland) [ 2304-8158 ] ; 2020.
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 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 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.
DOI: 10.3390/foods9070943
PubMed: 32708800
PubMed Central: PMC7404469
Affiliations:
- Allemagne, Canada, Finlande, Royaume-Uni, République populaire de Chine, États-Unis
- Hubei, Massachusetts, Rhénanie-Palatinat, Uusimaa
- Helsinki, Mayence, Wuhan
- Université d'Helsinki
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Rojas Tovar</name><affiliation wicri:level="1"><nlm:affiliation>Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.</nlm:affiliation><country xml:lang="fr">Canada</country><wicri:regionArea>Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5</wicri:regionArea><wicri:noRegion>AB T6G 2P5</wicri:noRegion></affiliation></author><author><name sortKey="Zevallos, Victor F" sort="Zevallos, Victor F" uniqKey="Zevallos V" first="Victor F" last="Zevallos">Victor F. Zevallos</name><affiliation wicri:level="3"><nlm:affiliation>Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, 55131 Mainz</wicri:regionArea><placeName><region type="land" nuts="2">Rhénanie-Palatinat</region><settlement type="city">Mayence</settlement></placeName></affiliation><affiliation wicri:level="1"><nlm:affiliation>Nutrition and Food Research Group, Department of Applied and Health Sciences, University of Northumbria, Newcastle Upon Tyne NE1 8ST, UK.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Nutrition and Food Research Group, Department of Applied and Health Sciences, University of Northumbria, Newcastle Upon Tyne NE1 8ST</wicri:regionArea><wicri:noRegion>Newcastle Upon Tyne NE1 8ST</wicri:noRegion></affiliation></author><author><name sortKey="Loponen, Jussi" sort="Loponen, Jussi" uniqKey="Loponen J" first="Jussi" last="Loponen">Jussi Loponen</name><affiliation wicri:level="1"><nlm:affiliation>Fazer lab, Fazer Group, 01230 Vantaa, Finland.</nlm:affiliation><country xml:lang="fr">Finlande</country><wicri:regionArea>Fazer lab, Fazer Group, 01230 Vantaa</wicri:regionArea><wicri:noRegion>01230 Vantaa</wicri:noRegion></affiliation></author><author><name sortKey="G Nzle, Michael" sort="G Nzle, Michael" uniqKey="G Nzle M" first="Michael" last="G Nzle">Michael G Nzle</name><affiliation wicri:level="1"><nlm:affiliation>Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.</nlm:affiliation><country xml:lang="fr">Canada</country><wicri:regionArea>Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5</wicri:regionArea><wicri:noRegion>AB T6G 2P5</wicri:noRegion></affiliation><affiliation wicri:level="1"><nlm:affiliation>College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068</wicri:regionArea><placeName><settlement type="city">Wuhan</settlement><region type="région">Hubei</region></placeName></affiliation></author></analytic><series><title level="j">Foods (Basel, Switzerland)</title><idno type="ISSN">2304-8158</idno><imprint><date when="2020" type="published">2020</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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 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 of <i>Fructilactobacillus sanfranciscensis</i> 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.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">32708800</PMID><DateRevised><Year>2020</Year><Month>09</Month><Day>28</Day></DateRevised><Article PubModel="Electronic"><Journal><ISSN IssnType="Print">2304-8158</ISSN><JournalIssue CitedMedium="Print"><Volume>9</Volume><Issue>7</Issue><PubDate><Year>2020</Year><Month>Jul</Month><Day>16</Day></PubDate></JournalIssue><Title>Foods (Basel, Switzerland)</Title><ISOAbbreviation>Foods</ISOAbbreviation></Journal><ArticleTitle>Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.</ArticleTitle><ELocationID EIdType="pii" ValidYN="Y">E943</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.3390/foods9070943</ELocationID><Abstract><AbstractText>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 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 of <i>Fructilactobacillus sanfranciscensis</i> 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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Huang</LastName><ForeName>Xin</ForeName><Initials>X</Initials><Identifier Source="ORCID">0000-0003-0869-840X</Identifier><AffiliationInfo><Affiliation>Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Fazer lab, Fazer Group, 01230 Vantaa, Finland.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Schuppan</LastName><ForeName>Detlef</ForeName><Initials>D</Initials><AffiliationInfo><Affiliation>Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA 02215, USA.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Rojas Tovar</LastName><ForeName>Luis E</ForeName><Initials>LE</Initials><Identifier Source="ORCID">0000-0002-0839-701X</Identifier><AffiliationInfo><Affiliation>Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Zevallos</LastName><ForeName>Victor F</ForeName><Initials>VF</Initials><Identifier Source="ORCID">0000-0003-3135-1359</Identifier><AffiliationInfo><Affiliation>Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Nutrition and Food Research Group, Department of Applied and Health Sciences, University of Northumbria, Newcastle Upon Tyne NE1 8ST, UK.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Loponen</LastName><ForeName>Jussi</ForeName><Initials>J</Initials><Identifier Source="ORCID">0000-0002-6987-1627</Identifier><AffiliationInfo><Affiliation>Fazer lab, Fazer Group, 01230 Vantaa, Finland.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Gänzle</LastName><ForeName>Michael</ForeName><Initials>M</Initials><Identifier Source="ORCID">0000-0003-0972-928X</Identifier><AffiliationInfo><Affiliation>Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><GrantList CompleteYN="Y"><Grant><GrantID>Schu 646/17-1</GrantID><Agency>Deutsche Forschungsgemeinschaft</Agency><Country></Country></Grant><Grant><GrantID>Pic/Sch SPP 1656</GrantID><Agency>Deutsche Forschungsgemeinschaft</Agency><Country></Country></Grant><Grant><GrantID>SFB TR128</GrantID><Agency>Collaborative Research Center on Multiple Sclerosis</Agency><Country></Country></Grant><Grant><GrantID>SAW-2016-DFA-2</GrantID><Agency>Leibniz-Gemeinschaft</Agency><Country></Country></Grant><Grant><GrantID>FEI AiF19924N</GrantID><Agency>Forschungskreis der Ernährungsindustrie</Agency><Country></Country></Grant><Grant><GrantID>2017</GrantID><Agency>Postdocs in Companies (PoDoCo) Fund</Agency><Country></Country></Grant><Grant><GrantID>Michael Gänzle</GrantID><Agency>Canada Research Chairs</Agency><Country></Country></Grant><Grant><GrantID>1</GrantID><Acronym>CX</Acronym><Agency>CSRD VA</Agency><Country>United States</Country></Grant><Grant><GrantID>1</GrantID><Acronym>CX</Acronym><Agency>CSRD VA</Agency><Country>United States</Country></Grant><Grant><GrantID>1</GrantID><Acronym>CX</Acronym><Agency>CSRD VA</Agency><Country>United States</Country></Grant></GrantList><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2020</Year><Month>07</Month><Day>16</Day></ArticleDate></Article><MedlineJournalInfo><Country>Switzerland</Country><MedlineTA>Foods</MedlineTA><NlmUniqueID>101670569</NlmUniqueID><ISSNLinking>2304-8158</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">bioactivity</Keyword><Keyword MajorTopicYN="N">fermentation</Keyword><Keyword MajorTopicYN="N">innate immunity</Keyword><Keyword MajorTopicYN="N">lactic acid bacteria</Keyword><Keyword MajorTopicYN="N">wheat sensitivity</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate 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sortKey="Huang, Xin" sort="Huang, Xin" uniqKey="Huang X" first="Xin" last="Huang">Xin Huang</name><name sortKey="Loponen, Jussi" sort="Loponen, Jussi" uniqKey="Loponen J" first="Jussi" last="Loponen">Jussi Loponen</name></country><country name="Allemagne"><region name="Rhénanie-Palatinat"><name sortKey="Schuppan, Detlef" sort="Schuppan, Detlef" uniqKey="Schuppan D" first="Detlef" last="Schuppan">Detlef Schuppan</name></region><name sortKey="Zevallos, Victor F" sort="Zevallos, Victor F" uniqKey="Zevallos V" first="Victor F" last="Zevallos">Victor F. Zevallos</name></country><country name="États-Unis"><region name="Massachusetts"><name sortKey="Schuppan, Detlef" sort="Schuppan, Detlef" uniqKey="Schuppan D" first="Detlef" last="Schuppan">Detlef Schuppan</name></region></country><country name="Canada"><noRegion><name sortKey="Rojas Tovar, Luis E" sort="Rojas Tovar, Luis E" uniqKey="Rojas Tovar L" first="Luis E" last="Rojas Tovar">Luis E. Rojas Tovar</name></noRegion><name sortKey="G Nzle, Michael" sort="G Nzle, Michael" uniqKey="G Nzle M" first="Michael" last="G Nzle">Michael G Nzle</name></country><country name="Royaume-Uni"><noRegion><name sortKey="Zevallos, Victor F" sort="Zevallos, Victor F" uniqKey="Zevallos V" first="Victor F" last="Zevallos">Victor F. Zevallos</name></noRegion></country><country name="République populaire de Chine"><region name="Hubei"><name sortKey="G Nzle, Michael" sort="G Nzle, Michael" uniqKey="G Nzle M" first="Michael" last="G Nzle">Michael G Nzle</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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