Changes in wheat protein digestibility and allergenicity: role of Pediococcus acidilactici XZ31 and yeast during dough fermentation

作     者：Wenhui Fu Chen Chen Chenglong Liu Sha Tao Wentong Xue Wenhui Fu;Chen Chen;Chenglong Liu;Sha Tao;Wentong Xue

作者机构：Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjin 300071China College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China College of Information and Electrical EngineeringChina Agricultural UniversityBeijing 100083China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第6期

页      面：2381-2389页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：supported by the National Key Research and Development Program of China(2019YFC1605000) National Natural Science Foundation of China(31872904) 

主　　题：Fermentation Digestion Wheat allergen In vitro model Allergenicity 

摘      要：Wheat flour,as the most important source of food globally,is one of the most common causative agents of food *** study aimed to investigate the effects of fermentation on wheat protein digestibility and *** digestibility were evaluated using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and enzyme-linked immunosorbent *** effect of protein on intestinal permeability was investigated by Caco-2 cell ***-culture fermentation with Pediococcus acidilactici XZ31 and yeast leads to improvement in digestibility of wheat protein compared to single strain *** leads to a decrease in albumin/globulin antigenicity and an increase in gluten R5 reactivity,with the most significant changes in the co-culture *** strengthen the decrease of protein antigenicity and counteracts the difference in antigenicity induced by fermentation between ***,pretreatment with *** XZ31 reduces the amount of allergens across Caco-2 monolayer and attenuates the gluten-induced increase in permeability of Caco-2 cell monolayer by reducing actin polymerization and villous ***-culture fermentation reduces gluten-induced cell monolayer damage to a greater extent than *** XZ31 *** results gives valuable insight into the effects of *** XZ31 fermentation on the allergenicity and toxicity of wheat proteins,which contribute to promoting the application of multi-strain leavening agent in hypoallergenic and gluten-free wheat products.