The ability of the yeast Wickerhamomyces anomalus to hydrolyze immunogenic wheat gliadin proteins
The ability of the yeast Wickerhamomyces anomalus to hydrolyze immunogenic wheat gliadin proteins
Date
2022-12-19
Authors
Paula Xiomara Méndez
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Abstract
Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in
many immune disorders affecting an increasing number of people who eat foods made with
wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides
derived from incomplete degradation of gliadins by gastric proteases. Previous research has
revealed the effectiveness of sourdough-fermentation technology or related lactic acid bacteria
in reducing wheat flour allergenic proteins. However, there are no single yeast cultures for
producing reduced allergenicity wheat products. This study evaluated sourdough-related
yeast Wickerhamomycesanomalus strains for their ability to hydrolyze gliadin proteins. All
yeast strains were able to degrade gliadins and use them as carbon and nitrogen sources. The
proliferation of the yeast strains depended on the gliadin addition; complete hydrolysis was
observed after 24 h. The strain showing higher proteolytic activity fermented, acceptably
wheat flour dough. The gliadin content of the leavened dough was reduced by 50%. Bread
made from the W. anomalus-fermented dough showed a 78% reduction in immunogenic
α-gliadins. 50% of the decrease was attributed to the proteolytic activity of the yeast cells,
and the other 35% to the baking process. These results show the potential of the yeast W.
anomalus as a starter for reducing immunogenicity wheat products.
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Citation
Méndez, P. X., Uña, J. A., Vega-Fernández, S., & Santos, M. Á. (2022). The ability of the yeast Wickerhamomyces anomalus to hydrolyze immunogenic wheat gliadin proteins. Foods, 11(11), 4105.