Proteolytic breakdown of gliadin by Enterococcus faecalis isolated from Tunisian fermented dough

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 12, 2008, Pages 2775-2781

  M'hir, Sana ^a   Aldric, Jean Marc ^b   El Mejdoub, Thami ^b   Destain, Jaqueline ^b   Mejri, Mondher ^a   Hamdi, Moktar ^a   Thonart, Phillippe ^b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

Author keywords

Enterococcus; Gliadin; Proteolysis; Screening; Wheat liquid dough

Indexed keywords

ACIDS; CONCENTRATION (PROCESS); GLUCOSE; GRAIN (AGRICULTURAL PRODUCT); HYDROLYSIS; LACTIC ACID; ORGANIC ACIDS; POLYSACCHARIDES;

ABSORBANCE; AGAR MEDIUMS; COELIAC DISEASES; ELISA TESTS; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; FERMENTED FOODS; GLIADIN; LACTIC ACID BACTERIA; NITROGEN SOURCES; PHTHALDIALDEHYDE; PROTEOLYTIC ACTIVITIES; WHEAT DOUGHS; WHEAT GLIADINS; WHEAT LIQUID DOUGH;

PROTEOLYSIS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; TRITICUM AESTIVUM;

EID: 54849414630     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9804-5     Document Type: Article

References (32)

1. JA Centeno S Menéndez JL Rodriguez-Otero 1996 Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest spain) Int J Food Microbiol 33 307 313 10.1016/0168-1605(96)01165-8
2. HJ Chae H Joo MJ In 2001 Utilisation of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavour characteristics Bioresour Technol 76 253 258 10.1016/S0960-8524(00)00102-4
3. D Charalampopoulos SS Pandiella C Webb 2002 Growth studies of potentially probiotic lactic acid bacteria in cereal-based substartes J Appl Microbiol 92 851 859 10.1046/j.1365-2672.2002.01592.x
4. FC Church HE Swaisgood DH Porter GL Catignani 1983 Spectrophotometric assay using O-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins J Dairy Sci 66 1219 1227
5. P Collin L Thorell K Kaukinen M Mäki 2004 The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of oeliac disease? Aliment Pharmacol Ther 19 1277 1283 10.1111/j.1365-2036.2004.01961.x
6. A Corsetti L Settani 2007 Lactobacilli in sourdough fermentation: a review Food Res Int 40 539 558 10.1016/j.foodres.2006.11.001
7. A Corsetti L Settani S Valmorri M Mastrangelo G Suzzi 2007 Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations Food Microbiol 24 592 600 10.1016/j.fm.2007.01. 002
8. D De Vuyst P Neysens 2005 The sourdough microflora: biodiversity and metabolic interactions Trends Food Sci Technol 16 43 56 10.1016/j.tifs.2004.02. 012
9. R Di Cagno M De Angelis P Lavermicocca M De Vincenzi C Giovannini M Faccia M Gobbetti 2002 Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance Appl Environ Microbiol 68 623 633 10.1128/AEM.68.2.623-633.2002
10. MR Foulquié Moreno P Sarantinopoulos E Tsakalidou L De Vuyst 2006 The role and application of enterococci in food and health Int J Food Microbiol 106 1 24 10.1016/j.ijfoodmicro.2005.06.026
11. G Giraffa 2003 Functionality of enterococci in dairy products Int J Food Microbiol 88 215 222 10.1016/S0168-1605(03)00183-1
12. M Gobbetti E Smacchi A Corsetti 1996 The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase Appl Environ Microbiol 62 3220 3226
13. ICC (1986) International association for cereal chemistry standard methods. Verlay Moritz Shafer, Detmold
14. Y Kawamura D Yonezawa 1982 Wheat flour proteases and their action on gluten proteins in dilute acetic acid Agric Biol Chem 46 767 773
15. Khedid K, Faid M, Mokhtari A, Soulaymani A, Zinedine A (2008) Characterisation of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiol Res (in press)
16. J Loponen M Mikola K Katina T Sontag-Strohm H Salavaora 2004 Degradation of HMW glutenins during wheat sourdough fermentations Cereal Chem 81 87 93 10.1094/CCHEM.2004.81.1.87
17. MA Madreau NP Mangia MA Murgia MG Sanna G Garau L Leccis 2006 Employment of autochthonous microflora in Peccorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening Int Dairy J 16 876 885 10.1016/j.idairyj.2005.08.005
18. S M'hir M Mejri M Hamdi 2005 Caractérisation de la flore lactique de la farine fermentée Tunisienne Microbiologie Hyg Alimentaire 17 25 30
19. S Morandi M Brasca C Andrighetto A Lombardi R Lodi 2006 Technological and moleculaar characterisation of enterococci isolated from north-west Italian dairy products Int Dairy J 16 867 875 10.1016/j.idairyj.2005.09.005
20. Osborne TB (1924) The vegetable proteins. Longmans Green and Co., London
21. O Pepe F Villani T Oliviero T Greco S Cappola 2002 Effect of proteolytic starter cultures as leavening agents of pizza dough Int J Food Microbiol 2637 1 8
22. Prakasham RS, Subba Rao Ch, Sarma PN (2006) Green gram husk-an inexpensive substarte for alkaline protease production by Bacillus sp. in solid-state fermentation. Bioresour Technol 97:1449-1454. doi: 10.1016/j.biortech.2005.07.015
23. C Primo-Martín A Van de Pijpekamp T Van Vliet HHJ De Jongh JJ Plijter RJ Hamer 2006 The role of the gluten network in the crispness of bread crust J Cereal Sci 43 342 352 10.1016/j.jcs.2005.12.007
24. CG Rizzello M De Angelis R Coda M Gobbetti 2006 Use of selected sourdough lactic acid bacteria to hydrolyse wheat and rye proteins responsible for cereal allergy Eur Food Res Technol 223 405 411 10.1007/s00217-005-0220-x
25. GC Rollán M De Angelis M Gobbetti GF De Valdez 2005 Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli J Appl Microbiol 99 1495 1502 10.1111/j.1365-2672.2005.02730.x
26. P Sarantinopoulous G Kalantzopoulous E Tsakalidou 2002 Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese Int J Food Microbiol 76 93 105 10.1016/S0168-1605(02)00021-1
27. Thiele C (2003) Hydrolysis of gluten and the formation of flavour precursors during sourdough fermentation. Thesis, Tecnische Universität München
28. C Thiele MG Gänzle RF Vogel 2002 Contribution of sourdough lactobacilli, yeasts, and cereal enzymes to the generaton of amino acids in dough relevant for bread flavor Cereal Chem 79 45 51 10.1094/CCHEM.2002.79.1.45
29. K Wehrle N Crowe I Van Boeijen EK Arendt 1999 Screening methods for proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations Eur Food Res Technol 209 428 433 10.1007/s002170050521
30. Wiese (1995) Die Mikroflora von weizenvorteigen und ihr Einfluss auf die aromabildung. Dissertation, Universität Hannover, Fachbereich Biologie
31. Yoon MY, Kim YJ, Hwang HJ (2007) Properties and safety aspects of Enterococcus faecium strains isolated from chungkukjang, a fermented soy product. LWT Food Sci Technol (in press)
32. T Zotta A Ricciardi E Parente 2007 Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdougs Int J Food Microbiol 115 165 172 10.1016/j.ijfoodmicro.2006.10.026