Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions

Leidiane Andreia Acordi Menezes; Mariana Pinheiro Costa Pimentel; Thais de Oliveira Alves; Talita Pimenta do Nascimento; Joseph A M Evaristo; Fábio C S Nogueira; Mariana Simões Larraz Ferreira; Juliano De Dea Lindner

doi:10.1016/j.foodchem.2023.137037

Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions

Food Chem. 2024 Jan 1:430:137037. doi: 10.1016/j.foodchem.2023.137037. Epub 2023 Jul 29.

Authors

Leidiane Andreia Acordi Menezes¹, Mariana Pinheiro Costa Pimentel², Thais de Oliveira Alves², Talita Pimenta do Nascimento², Joseph A M Evaristo³, Fábio C S Nogueira⁴, Mariana Simões Larraz Ferreira⁵, Juliano De Dea Lindner⁶

Affiliations

¹ Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil.
² Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil.
³ Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil.
⁴ Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil; Proteomics Unit, Institute of Chemistry, UFRJ, 21941-909 Rio de Janeiro, RJ, Brazil.
⁵ Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, 22290-240 Rio de Janeiro, RJ, Brazil. Electronic address: mariana.ferreira@unirio.br.
⁶ Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil. Electronic address: juliano.lindner@ufsc.br.

PMID: 37541040
DOI: 10.1016/j.foodchem.2023.137037

Abstract

The microbial consortia of lactic acid bacteria and yeast of sourdough can partially degrade gluten subunits associated with wheat-related diseases. This study evaluated how sourdough fermentation interferes with wheat protein profiles and if it can be related to the reduction expression of allergenic proteins. Samples from five bread doughs (Saccharomyces cerevisiae -C1; chemical acidification -C2, and three sourdoughs formulations -S1, S2, and S3) were sequentially extracted, digested, and submitted to shotgun label-free proteomic analysis. Eight-five proteins were identified as allergenic, mainly belonging to gliadin fraction, including seven containing the 33-mer peptide sequence. The highest immunogenic potential was found in dough C1 and S3, while the least reactive group consisted of S1 and C2. The two folds down expression of an α-gliadin containing the 33-mer sequence corroborates this. This finding may indicate the role of organic acids produced by the microbiota sourdough type II during fermentation in changing the protein profile.

Keywords: Allergenic wheat proteins; Gluten proteolysis; Lactic acid bacteria; Proteomics; UHPLC-MS/MS.

MeSH terms

Allergens* / analysis
Bread / analysis
Fermentation
Fermented Foods*
Flour / analysis
Food Microbiology
Gliadin / metabolism
Proteomics
Saccharomyces cerevisiae / metabolism
Triticum / metabolism

Substances

Allergens
Gliadin