Auteur Topic: Zuurdesembrood beter verteerbaar dan gistbrood voor mensen met PDS of NCGS  (gelezen 199 keer)

tine

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Mensen met het prikkelbare darm syndroom en mensen die glutensensitief zijn kunnen waarschijnlijk beter zuurdesembrood eten dan gewoon brood gebakken met gist. Het zuurdesembrood bevat niet alleen minder FODMAPs (complexe suikers) maar ook minder ATIs (een eiwit in tarwe dat de plant beschermt tegen plagen zoals wolluis en vraat van dieren). Mogelijk worden er ook andere eiwitten in tarwe door zuurdesem afgebroken. Het komt goed uit dat ambachtelijke bakkers weer vaker zuurdesembrood maken, vinden Duitse onderzoekers. Het is de moeite waard om uit te zoeken of mensen die last hebben van het prikkelbare darmsyndroom of die glutensensitief zijn, zuurdesembrood beter kunnen verdragen.

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
by Xin Huang 1,2,*,Detlef Schuppan 3,4,Luis E. Rojas Tovar 5,Victor F. Zevallos 3,6,Jussi Loponen 2 and Michael Gänzle 5,7
1.
Foods 2020, 9(7), 943; https://doi.org/10.3390/foods9070943
Received: 11 June 2020 / Revised: 13 July 2020 / Accepted: 13 July 2020 / Published: 16 July 2020

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease and non-celiac wheat sensitivity. ATI are involved in plant self-defense against insects and possibly in grain development. Notably, they are largely resistant to gastrointestinal proteases and heat, and their inflammatory activity affects not only the intestine, but also peripheral organs. The aim of this study was to understand the changes of ATI throughout the sourdough and yeast-fermented bread-making processes. ATI tetramers were isolated, fluorescein-labelled, and added to a mini-dough bread-making system. When the pH decreased below 4.0 in sourdough fermentation, the ATI tetramers were degraded due to the activation of aspartic proteases, whilst in yeast fermentation, ATI tetramers remained intact. The amylase inhibitory activity after sourdough fermentation decreased significantly, while the concentration of free thiol groups increased. The glutathione reductase activity of Fructilactobacillus sanfranciscensis did not contribute to the reduction of ATI tetramers. Compared to the unfermented wheat, sourdough fermentation was able to decrease the release of pro-inflammatory cytokines monocyte chemoattractant protein-1 (MCP-1) and tumor necrosis factor alpha (TNF-α) in quantitative ATI extracts added to the human monocytic cell line THP-1. The current data suggest that sourdough fermentation can degrade ATI structure and bioactivity, and point to strategies to improve product development for wheat sensitivity patients.


Mijn zoon (20) en ik eten allebei glutenvrij. Wij zijn extreem gevoelig voor sporen van gluten (via besmetting, tarwe-derivaten en hulpstoffen). Ik ben wetenschapsredacteur voor het Glutenvrij Magazine van de NCV.