Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli

Aims: To characterize the peptide hydrolase system of Lactobacillus plantarum CRL 759 and CRL 778 and evaluate their proteolytic activity in reducing gliadin-like fractions. Methods and Results: The intracellular peptide hydrolase system of Lact. plantarum CRL 759 and CRL 778 involves amino-, di- (D...

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Bibliographic Details
Published in:Journal of applied microbiology 2005-01, Vol.99 (6), p.1495-1502
Main Authors: Rollan, G, De Angelis, M, Gobbetti, M, Valdez, G.F. de
Format: Article
Language:English
Subjects:
Amino Acids - metabolism
Biological and medical sciences
Bread - microbiology
Colony Count, Microbial
Fermentation
Food Microbiology
food safety
Food Technology - methods
Fundamental and applied biological sciences. Psychology
gliadin
Gliadin - metabolism
Hydrogen-Ion Concentration
Hydrolysis
lactic acid bacteria
Lactobacillus
Lactobacillus - metabolism
Lactobacillus plantarum
metalloproteinases
Microbiology
peptidases
Peptide Hydrolases - analysis
Peptide Hydrolases - metabolism
proteolysis
sourdough
Temperature
toxic substances
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Summary:Aims: To characterize the peptide hydrolase system of Lactobacillus plantarum CRL 759 and CRL 778 and evaluate their proteolytic activity in reducing gliadin-like fractions. Methods and Results: The intracellular peptide hydrolase system of Lact. plantarum CRL 759 and CRL 778 involves amino-, di- (DP), tri- (TP) and endopeptidase activities. These peptidases are metalloenzymes inhibited by EDTA and 1,10-phenanthroline and stimulated by Co(2+). DP and TP activities of Lact. plantarum CRL 759 and CRL 778, respectively, were completely inhibited by Cu(2+). Lactobacillus plantarum CRL 778 showed the highest proteolytic activity and amino acids release in fermented dough. The synthetic 31-43 alpha-gliadin fragment was hydrolysed to 36% and 73% by Lact. plantarum CRL 778 and CRL 759 respectively. Conclusions: Lactobacillus plantarum CRL 759 and CRL 778 have an active proteolytic system, which is responsible for the high amino acid release during sourdough fermentation and the hydrolysis of the 31-43 alpha-gliadin-like fragment. Significance and Impact of the Study: This work provides new information of use when obtaining sourdough starters for bread making. Moreover, knowledge regarding lactobacilli capable of reducing the level of gliadin-like fractions, a toxic peptide for coeliac patients, has a beneficial health impact.
ISSN:1364-5072
1365-2672
DOI:10.1111/j.1365-2672.2005.02730.x