Sourdough bread tolerated in some with gluten intolerance

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Sourdough bread tolerated in some with " gluten intolerance " JoAnn Guest Feb

27, 2005 17:50 PST

 

 

 

http://www.enzymestuff.com/rtflour.htm

 

 

If you are sensitive to phenols or certain chemicals, this might make a

difference in bread tolerance.

Note that some types of King Arthur flour does contain barley malt

(avoided on some yeast control diets).

 

Given a choice, you probably wouldn't add things like benzoyl peroxide,

chlorine dioxide, and potassium bromate to the cookies you're making for

the family picnic.

 

But at least one of these chemicals is already found in most flours in

America.

 

Most flour companies add " benzoyl peroxide " or " chlorine dioxide " to

chemically whiten -- that is, bleach -- their flours.

Some add potassium bromate to artificially strengthen their flours.

 

When you hear benzoyl peroxide, you probably think acne cream, in which

benzoyl peroxide is the active ingredient.

 

Chlorine dioxide?

 

Anyone who's done the laundry or cleaned the swimming pool knows that

chlorine is the key agent in liquid bleach.

 

For its part, potassium bromate is a suspected carcinogen that has been

banned from food products in Europe, Japan, and Canada.

 

Food in California that contains potassium bromate must bear a " warning "

label.

 

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Sourdough Bread " Tolerated " in Some with Gluten Intolerance

 

Some individuals with gluten intolerance are able to have sourdough

bread without problem where they do have problems with 'regular' bread.

It might have something to do with the " fermentation " process.

 

This might be similar to some with milk intolerance being able to have

yogurt and certain cheeses.

 

1. 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, Italy.

Appl Environ Microbiol. 2004 Feb;70(2):1088-96. PMID: 14766592

 

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.

 

2. Gluten hydrolysis and depolymerization during sourdough fermentation.

 

Thiele C, Grassl S, Ganzle M.

J Agric Food Chem. 2004 Mar 10;52(5):1307-14. PMID: 14995138 ]

 

3. 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.

Appl Environ Microbiol. 2004 Feb;70(2):1088-96. PMID: 14766592

 

4. Fluorescence labeling of wheat proteins for determination of gluten

hydrolysis and depolymerization during dough processing and sourdough

fermentation.

Thiele C, Ganzle MG, Vogel RF.

J Agric Food Chem. 2003 Apr 23;51(9):2745-52. PMID: 12696967

 

5. Proteolysis by sourdough lactic acid bacteria: effects on wheat flour

protein fractions and gliadin peptides involved in human cereal

intolerance.

Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C,

Faccia M, Gobbetti M.

Appl Environ Microbiol. 2002 Feb;68(2):623-33. PMID: 11823200

 

6. Gluten hydrolysis and depolymerization during sourdough fermentation.

 

Thiele C, Grassl S, Ganzle M. Lehrstuhl fur Technische Mikrobiologie, TU

Munich, Weihenstephaner Steig 16, D-85350 Freising, Germany.

J Agric Food Chem. 2004 Mar 10;52(5):1307-14. PMID: 14995138

 

Hydrolysis and depolymerization of gluten proteins during sourdough

fermentation were determined. Neutral and acidified doughs in which

microbial growth and metabolism were inhibited were used as controls to

take into account the proteolytic activity of cereal enzymes.

 

Doughs were characterized with respect to cell counts, pH, and amino

nitrogen concentrations as well as the quantity and size distribution of

SDS-soluble proteins.

 

Furthermore, sequential extractions of proteins and analysis by HPLC

and SDS-PAGE were carried out.

 

Sourdough fermentation resulted in a solubilization and depolymerization

of the gluten macropolymer.

 

This depolymerization of gluten proteins was also observed in acid

aseptic doughs, but not in neutral aseptic doughs.

 

Hydrolysis of glutenins and occurrence of hydrolysis products upon

sourdough fermentation were observed by electrophoretic analysis.

 

Comparison of sourdoughs with acid control doughs demonstrated that

glutenin hydrolysis and gluten depolymerization in sourdough were mainly

caused by " pH-dependent " activation of cereal enzymes.

_________________

 

JoAnn Guest

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