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Appl Environ Microbiol. 2004 Feb;70(2):1088-1096

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with
Selected Lactobacilli Is Tolerated in Celiac Sprue Patients.

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M,
Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E,
Gobbetti M.

Department of Plant Protection and Applied Microbiology, University of
Bari, 70126 Bari. Institute of Sciences of Food Production, CNR, 70100
Bari. European Laboratory for Food Induced Disease (ELFID), Department of
Pediatrics and Gastroenterology, University of Naples Federico II, 80131
Naples. Istituto Superiore di Sanita, Laboratorio di Metabolismo e
Biochimica Patologica, I-00161 Rome, Italy. Department of Food and
Nutritional Sciences, University College Cork, Cork, Ireland.

This work was aimed at producing a sourdough bread that is tolerated by
celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized
peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer
peptide, the most potent inducer of gut-derived human T-cell lines in CS
patients. This epitope, the most important in CS, was hydrolyzed completely
after treatment with cells and their cytoplasmic extracts (CE). A sourdough
made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat
flours was started with lactobacilli. After 24 h of fermentation, wheat
gliadins and low-molecular-mass, alcohol-soluble polypeptides were
hydrolyzed almost totally. Proteins were extracted from sourdough and used
to produce a peptic-tryptic digest for in vitro agglutination tests on K 562
(S) subclone cells of human origin. The minimal agglutinating activity was
ca. 250 times higher than that of doughs chemically acidified or started
with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were
produced with baker's yeast or lactobacilli and CE and used for an in vivo
double-blind acute challenge of CS patients. Thirteen of the 17 patients
showed a marked alteration of intestinal permeability after ingestion of
baker's yeast bread. When fed the sourdough bread, the same 13 patients had
values for excreted rhamnose and lactulose that did not differ
significantly from the baseline values. The other 4 of the 17 CS patients
did not respond to gluten after ingesting the baker's yeast or sourdough
bread. These results showed that a bread biotechnology that uses selected
lactobacilli, nontoxic flours, and a long fermentation time is a novel tool
for decreasing the level of gluten intolerance in humans.

PMID: 14766592 [PubMed - as supplied by publisher]

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