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Evaluation of immunore activity of wheat bread made from fermented wheat flour

Author

Listed:
  • Joanna Leszczyńska

    (Institute of General Food Chemistry and)

  • Anna Diowksz

    (Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland)

  • Agata Łącka

    (Institute of General Food Chemistry and)

  • Katarzyna Wolska

    (Institute of General Food Chemistry and)

  • Adrian Bartos

    (Institute of General Food Chemistry and)

Abstract

Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker's yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation and digestion processes amounted to less than 30% relative to immunoreactivity of human anti-gliadin antibodies and less than 10% relative to immunoreactivity of anti-QQQPP peptide antibodies as compared to the baking made with non-fermented flour.

Suggested Citation

  • Joanna Leszczyńska & Anna Diowksz & Agata Łącka & Katarzyna Wolska & Adrian Bartos, 2012. "Evaluation of immunore activity of wheat bread made from fermented wheat flour," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(4), pages 336-342.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:137-2011-cjfs
    DOI: 10.17221/137/2011-CJFS
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    References listed on IDEAS

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    1. Joanna Leszczyńska & Agata Łącka & Malgorzata Bryszewska & Ewa Brzezińska-Błaszczyk, 2008. "The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(1), pages 24-30.
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