PMID- 32708800
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200928
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 9
IP  - 7
DP  - 2020 Jul 16
TI  - Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and 
      Reduces Pro-Inflammatory Activity.
LID - 10.3390/foods9070943 [doi]
LID - 943
AB  - The ingestion of gluten-containing foods can cause wheat-related disorders in up 
      to 15% of wheat consuming populations. Besides the role of gluten, 
      alpha-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-alpha) 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.
FAU - Huang, Xin
AU  - Huang X
AUID- ORCID: 0000-0003-0869-840X
AD  - Department of Food and Nutrition, Faculty of Agriculture and Forestry, University 
      of Helsinki, PL 66, FI-00014 Helsinki, Finland.
AD  - Fazer lab, Fazer Group, 01230 Vantaa, Finland.
FAU - Schuppan, Detlef
AU  - Schuppan D
AD  - Institute of Translational Immunology and Research Center for Immunotherapy, 
      University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany.
AD  - Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard 
      Medical School, Boston, MA 02215, USA.
FAU - Rojas Tovar, Luis E
AU  - Rojas Tovar LE
AUID- ORCID: 0000-0002-0839-701X
AD  - Department of Agricultural, Food and Nutritional Science, University of Alberta, 
      Edmonton, AB T6G 2P5, Canada.
FAU - Zevallos, Victor F
AU  - Zevallos VF
AUID- ORCID: 0000-0003-3135-1359
AD  - Institute of Translational Immunology and Research Center for Immunotherapy, 
      University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany.
AD  - Nutrition and Food Research Group, Department of Applied and Health Sciences, 
      University of Northumbria, Newcastle Upon Tyne NE1 8ST, UK.
FAU - Loponen, Jussi
AU  - Loponen J
AUID- ORCID: 0000-0002-6987-1627
AD  - Fazer lab, Fazer Group, 01230 Vantaa, Finland.
FAU - Ganzle, Michael
AU  - Ganzle M
AUID- ORCID: 0000-0003-0972-928X
AD  - Department of Agricultural, Food and Nutritional Science, University of Alberta, 
      Edmonton, AB T6G 2P5, Canada.
AD  - College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 
      430068, China.
LA  - eng
GR  - Schu 646/17-1/Deutsche Forschungsgemeinschaft/
GR  - Pic/Sch SPP 1656/Deutsche Forschungsgemeinschaft/
GR  - SFB TR128/Collaborative Research Center on Multiple Sclerosis/
GR  - SAW-2016-DFA-2/Leibniz-Gemeinschaft/
GR  - FEI AiF19924N/Forschungskreis der Ernahrungsindustrie/
GR  - 2017/Postdocs in Companies (PoDoCo) Fund/
GR  - Michael Ganzle/Canada Research Chairs/
GR  - 1/CX/CSRD VA/United States
GR  - 1/CX/CSRD VA/United States
GR  - 1/CX/CSRD VA/United States
PT  - Journal Article
DEP - 20200716
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC7404469
OTO - NOTNLM
OT  - bioactivity
OT  - fermentation
OT  - innate immunity
OT  - lactic acid bacteria
OT  - wheat sensitivity
COIS- The authors declare no conflict of interest.
EDAT- 2020/07/28 06:00
MHDA- 2020/07/28 06:01
PMCR- 2020/07/16
CRDT- 2020/07/26 06:00
PHST- 2020/06/11 00:00 [received]
PHST- 2020/07/13 00:00 [revised]
PHST- 2020/07/13 00:00 [accepted]
PHST- 2020/07/26 06:00 [entrez]
PHST- 2020/07/28 06:00 [pubmed]
PHST- 2020/07/28 06:01 [medline]
PHST- 2020/07/16 00:00 [pmc-release]
AID - foods9070943 [pii]
AID - foods-09-00943 [pii]
AID - 10.3390/foods9070943 [doi]
PST - epublish
SO  - Foods. 2020 Jul 16;9(7):943. doi: 10.3390/foods9070943.