Organic acids in bread-making affecting gluten structure and digestibility

Autor(es)

Magalhaes, Ana Elisa Ramos ; Neves, Maria Isabel Landim ; Gasparetto, Bruna dos Reis ; Oliveira Junior, Fernando Divino ; Fonseca, Larissa Ribas ; Steel, Caroline Joy ; da Cunha, Rosiane Lopes

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 174, p. 11-pg., 2023-10-03.

Resumo

Although wheat gluten has remarkable technological properties, it can induce adverse immune reactions in susceptible individuals, such as wheat allergy and celiac disease. Technological processing and some additives on bread formulation can modify gluten physicochemical structure, but the knowledge about the impacts on the digestibility and immunogenicity of gluten is limited. The present study aimed to study the effect of adding organic acids (acetic or ascorbic) on dough rheological properties and bread technological characteristics. In addition, breads were subjected to in vitro digestion and the digesta were analyzed by confocal microscopy, SDS-PAGE and ELISA immunoassay. Acetic acid resulted in a decrease in dough development time up to 44 % and a reduction in stability up to 20 %. Ascorbic acid, present in vinegar, on the other hand, increased elastic modulus (G ') and resistance to extension of dough. After the in vitro digestion, SDS-PAGE indicated that protein degra-dation started in the gastric phase, with the generation of low molecular weight peptides. Accordingly, ELISA immunoassay suggested a great reduction in immunogenic gliadin content from oral to gastric phase. At the end of the intestinal phase, samples with ascorbic acid did not differ from the control, while vinegar addition indicated a reduction in gluten immunogenicity with a reduction of about 44 % in immunogenic gliadin content compared to the control. Results show a window of opportunity in the modulation of wheat bread formulation with reduced allergenicity, while maintaining the technofunctional properties. (AU)

• Processo FAPESP: 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade?
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 20/15929-9 - Desenvolvimento de um microsimulador do intestino delgado para avaliação da digestão in vitro de emulsões
• Beneficiário: Larissa Ribas Fonseca
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 21/13311-0 - Digestibilidade do glúten por simulação in vitro dinâmica: influência de modificações tecnológicas em pães
• Beneficiário: Ana Elisa Ramos Magalhães
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 08/57906-3 - Instituto Nacional de Fotônica Aplicada à Biologia Celular - INFABIC
• Beneficiário: Hernandes Faustino de Carvalho
• Modalidade de apoio: Auxílio à Pesquisa - Temático