title: Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
abstract: A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.
authors.affiliation: Department of Plant Protection and Applied Microbiology, University of Bari, 70126 Bari, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: di Cagno
authors.forename: Maria
authors.initials: M
authors.lastname: de Angelis
authors.forename: Giuditta
authors.initials: G
authors.lastname: Alfonsi
authors.forename: Massimo
authors.initials: M
authors.lastname: de Vincenzi
authors.forename: Marco
authors.initials: M
authors.lastname: Silano
authors.forename: Olimpia
authors.initials: O
authors.lastname: Vincentini
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D002446:Celiac Disease / Q000517:prevention & control*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005285:Fermentation; D005433:Flour; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005983:Glutens / Q000032:analysis; D006801:Humans; D007778:Lactobacillus / Q000378:metabolism*; D012677:Sensation; D014908:Triticum
chemical_list: D005983:Glutens