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Guo L, Liu B, Liang C, Sun W, Jiang Y, Yun X, Lu L, Zhao X, Xu N. Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition. Int J Food Microbiol 2024; 417:110705. [PMID: 38640815 DOI: 10.1016/j.ijfoodmicro.2024.110705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/06/2024] [Accepted: 04/13/2024] [Indexed: 04/21/2024]
Abstract
The effect of a casein hydrolysate (CH) on the fermentation and quality of a naturally-fermented buckwheat sourdough (NFBS) were investigated, through assessing the fermentation characteristics, carbohydrate and protein degradation, texture, and bacterial composition of NFBS. According to the assaying data, CH might both increase the amount of lactic acid bacteria by 2.62 % and shorten the fermentation period by at least 3 h, subsequently leading to enhanced degradation of carbohydrate and protein, accompanied by a softer texture. More importantly, CH increased the relative abundance of lactobacillus in NFBS, making it the dominant bacterial genus and inhibited the growth of spoilage bacteria. In addition, Spearman correlation analysis indicated that the pH value, lactic and acetic acid contents, carbohydrates, protease activity, and these textural indices like hardness, elasticity, and adhesion had a positive/negative correlation with the bacterial composition of NFBS (Spearman correlation coefficient: -0.93-0.95). CH was thus regarded to be helpful to NFBS processing and production mainly by shortening its fermentation time, improving its fermentation performance, causing a finer texture and microstructure, and changing bacterial composition.
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Affiliation(s)
- Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Biqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chen Liang
- College of Medicine and Biological information Engineering, Hunnan Campus, Northeastern University, Shenyang 110167, China
| | - Wen Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Xueqi Yun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lin Lu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xinhuai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China.
| | - Ning Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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2
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Dan H, Li H, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Hui T, Wu W, Zeng Z, Liu Y. Application of sourdough in gluten-free bakery products. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38783748 DOI: 10.1080/10408398.2024.2356256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely.
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Affiliation(s)
- Hangyan Dan
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Sichuan Yaomazi Food Co., Ltd, Meishan, Sichuan, China
| | - Hongyu Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Teng Hui
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Yaan, China
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3
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Russo P, Diez-Ozaeta I, Mangieri N, Tamame M, Spano G, Dueñas MT, López P, Mohedano ML. Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking. Foods 2023; 13:69. [PMID: 38201097 PMCID: PMC10778100 DOI: 10.3390/foods13010069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350-150 µg/100 g) and total flavin (2.3-1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.
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Affiliation(s)
- Pasquale Russo
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (P.R.); (N.M.)
| | - Iñaki Diez-Ozaeta
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain; (I.D.-O.); (P.L.)
- Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain;
| | - Nicola Mangieri
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (P.R.); (N.M.)
| | - Mercedes Tamame
- Instituto de Biología Funcional y Genómica (IBFG), CSIC-Universidad de Salamanca, 37007 Salamanca, Spain;
| | - Giuseppe Spano
- DAFNE Department, University of Foggia, 71122 Foggia, Italy;
| | - Maria Teresa Dueñas
- Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain;
| | - Paloma López
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain; (I.D.-O.); (P.L.)
| | - Mari Luz Mohedano
- Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain; (I.D.-O.); (P.L.)
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4
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Fusco V, Chieffi D, Fanelli F, Montemurro M, Rizzello CG, Franz CMAP. The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential. Front Microbiol 2023; 14:1289937. [PMID: 38169702 PMCID: PMC10758620 DOI: 10.3389/fmicb.2023.1289937] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 11/14/2023] [Indexed: 01/05/2024] Open
Abstract
Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which emerged in the last decades for their probiotic and biotechnological potential. In 2015, an article reviewing the scientific literature till that date on the taxonomy, ecology, and biotechnological potential of the Weissella genus was published. Since then, the number of studies on this genus has increased enormously, several novel species have been discovered, the taxonomy of the genus underwent changes and new insights into the safety, and biotechnological and probiotic potential of weissellas and periweissellas could be gained. Here, we provide an updated overview (from 2015 until today) of the taxonomy, ecology, safety, biotechnological, and probiotic potential of these lactic acid bacteria.
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Affiliation(s)
- Vincenzina Fusco
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Daniele Chieffi
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Francesca Fanelli
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Marco Montemurro
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
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5
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Montemurro M, Beccaccioli M, Perri G, Rizzello CG, Reverberi M, Pontonio E. A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread. Int J Food Microbiol 2023; 404:110322. [PMID: 37454506 DOI: 10.1016/j.ijfoodmicro.2023.110322] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 06/19/2023] [Accepted: 07/11/2023] [Indexed: 07/18/2023]
Abstract
The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with current customer expectations. In this work, chestnut, carob, and hemp flours were used as mixed ingredients for making a gluten-free type-II sourdough. Three exopolysaccharides-producer lactic acid bacteria, belonging to Leuconostoc mesenteroides, Weissella cibaria, and Leuconostoc pseudomesenteroides, were used, and the fermentation processes (6 log10 cfu/g, 25 °C, 16 h) optimize to maximize the EPS synthesis (15.70 ± 2.1 mg/kg). The chestnut-hemp (70:30) type-II sourdough was included in a rice/corn gluten-free bread recipe also containing psyllium flour as structuring agent. Although the fortification with unfermented flours already led the achievement of 6 g/100 g of fiber (high fiber, Regulation EC n. 1924/2006) and content of magnesium higher than the daily reference intakes, the use of type-II sourdoughs led to a further structural, sensory, and nutritional improvements (e.g., decreasing the main anti-nutritional factor phytic acid). This work demonstrated that the use of ad-hoc selected ingredients and optimized protocol can be used to produce a GF and "clean label" bread with optimal nutritional features and appreciable sensory and structural properties.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy; National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy
| | - Marzia Beccaccioli
- Department of Environmental Biology, "Sapienza" University of Rome, Rome, Italy
| | - Giuseppe Perri
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Massimo Reverberi
- Department of Environmental Biology, "Sapienza" University of Rome, Rome, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
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Zyoud S’H, Shakhshir M, Abushanab AS, Koni A, Hamdallah M, Al-Jabi SW. Mapping the knowledge structure of a gluten-free diet: a global perspective. TRANSLATIONAL MEDICINE COMMUNICATIONS 2023; 8:18. [DOI: 10.1186/s41231-023-00152-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Accepted: 08/30/2023] [Indexed: 12/01/2023]
Abstract
Abstract
Background
A gluten-free diet (GFD) has become one of the most popular eating plans and is essential for managing gluten-related medical conditions, signs, and symptoms. Therefore, we performed a bibliometric analysis of the scientific literature on the GFD to describe the research landscape.
Methods
The Scopus database was searched for publications on the GFD from 1952 to 2021. A bibliometric analysis of the data was performed. VOSviewer software was used to perform visualization analysis, co-occurrence analysis, and publication trends in GFD.
Results
A total of 3,258 publications were retrieved. In terms of publications, Italy (n = 468, 14.36%) led in the number of publications, followed by the USA (n = 398, 12.22%) and Spain (n = 274, 8.41%). The retrieved documents earned an average of 22.89 citations per document, for a total of 74,560 citations. Since 2001, there has been a gradual growth in the number of articles published, going from 23 to more than 370 in 2021. Using the mapping terms in the title/abstract a minimum of 50 times, 291 terms were divided into two main clusters: ‘adherence to a gluten-free diet in celiac disease’ and ‘improvement of the nutritional and sensory quality of gluten-free products.’
Conclusions
Over the past six decades, there has been a growing need for gluten-free bakery products and a noticeable increase in related publications. This study indicates that the “improvement of the nutritional and sensory quality of gluten-free products” will remain a hotspot in this research field for upcoming years.
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7
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Demarinis C, Montemurro M, Torreggiani A, Pontonio E, Verni M, Rizzello CG. Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product. Microorganisms 2023; 11:1607. [PMID: 37375109 DOI: 10.3390/microorganisms11061607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Carob, an underutilized crop with several ecological and economic advantages, was traditionally used as animal feed and excluded from the human diet. Yet, nowadays, its beneficial effects on health are making it an interesting candidate as a food ingredient. In this study, a carob-based yogurt-like product was designed and fermented with six lactic acid bacteria strains, whose performances after fermentation and during shelf life were assessed through microbial and biochemical characterization. The strains showed different aptitudes to ferment the rice-carob matrix. Particularly, Lactiplantibacillus plantarum T6B10 was among the strains with the lowest latency phase and highest acidification at the end of fermentation. T6B10 also showed discrete proteolysis during storage, so free amino acids were up to 3-fold higher compared to the beverages fermented with the other strains. Overall, fermentation resulted in the inhibition of spoilage microorganisms, while an increase in yeasts was found in the chemically acidified control. The yogurt-like product was characterized by high-fiber and low-fat content; moreover, compared to the control, fermentation decreased the predicted glycemic index (-9%) and improved the sensory acceptability. Thus, this work demonstrated that the combination of carob flour and fermentation with selected lactic acid bacteria strains represents a sustainable and effective option to obtain safe and nutritious yogurt-like products.
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Affiliation(s)
- Chiara Demarinis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy
| | - Andrea Torreggiani
- Department of Environmental Biology, "Sapienza" University of Rome, 00185 Rome, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
- Department of Environmental Biology, "Sapienza" University of Rome, 00185 Rome, Italy
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8
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Zhang J, Yao Y, Li J, Ju X, Wang L. Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread. Food Chem 2023; 425:136369. [PMID: 37269640 DOI: 10.1016/j.foodchem.2023.136369] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 04/05/2023] [Accepted: 05/11/2023] [Indexed: 06/05/2023]
Abstract
Exopolysaccharides (EPS) produced in situ by lactic acid bacteria (LAB) during sourdough fermentation have the potential to replace hydrocolloids in gluten-free sourdoughs. This study investigated effects of an EPS-producing Weissella cibaria NC516.11 fermentation on chemical, rheological properties of sourdough and the quality of buckwheat bread. Results indicate that the buckwheat sourdough fermentation by W. cibaria NC516.11 had lower pH (4.47) and higher total titrable acidity (8.36 mL) compared with other groups, and the polysaccharide content reached 3.10 ± 0.16 g/kg. W. cibaria NC516.11 can significantly improve the rheological properties and viscoelastic properties of sourdough. Compared with control group, the baking loss of NC516.11 group bread decreased by 19.94%, specific volume increased by 26.03%, and showed good appearance and cross-sectional morphology. Scanning electron micrograph revealed an intact and less porous cell structure. Meanwhile, W. cibaria NC516.11 significantly improved the texture of the bread and reduced the hardness and moisture loss during storage.
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Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China
| | - Yijun Yao
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China
| | - Jun Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China
| | - Xingrong Ju
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China.
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Vacca M, Pinto D, Annunziato A, Ressa A, Calasso M, Pontonio E, Celano G, De Angelis M. Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. Antioxidants (Basel) 2023; 12:antiox12040845. [PMID: 37107220 PMCID: PMC10135093 DOI: 10.3390/antiox12040845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/27/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
Due to its high nutritional value and broad beneficial effects, the artichoke plant (Cynara cardunculus L.) is an excellent healthy food candidate. Additionally, the artichoke by-products are usually discarded even though they still contain a huge concentration of dietary fibers, phenolic acids, and other micronutrients. The present work aimed to characterize a laboratory-made gluten-free bread (B) using rice flour supplemented with a powdered extract from artichoke leaves (AEs). The AE, accounting for the 5% of titratable chlorogenic acid, was added to the experimental gluten-free bread. Accounting for different combinations, four different bread batches were prepared. To evaluate the differences, a gluten-free type-II sourdough (tII-SD) was added in two doughs (SB and SB-AE), while the related controls (YB and YB-AE) did not contain the tII-SD. Profiling the digested bread samples, SB showed the lowest glycemic index, while SB-AE showed the highest antioxidant properties. The digested samples were also fermented in fecal batches containing viable cells from fecal microbiota samples obtained from healthy donors. Based on plate counts, no clear tendencies emerged concerning the analyzed microbial patterns; by contrast, when profiling volatile organic compounds, significant differences were observed in SB-AE, exhibiting the highest scores of hydrocinnamic and cyclohexanecarboxylic acids. The fecal fermented supernatants were recovered and assayed for healthy properties on human keratinocyte cell lines against oxidative stress and for effectiveness in modulating the expression of proinflammatory cytokines in Caco-2 cells. While the first assay emphasized the contribution of AE to protect against stressor agents, the latter enlightened how the combination of SB with AE decreased the cellular TNF-α and IL1-β expression. In conclusion, this preliminary study suggests that the combination of AE with sourdough biotechnology could be a promising tool to increase the nutritional and healthy features of gluten-free bread.
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Affiliation(s)
- Mirco Vacca
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Daniela Pinto
- Human Microbiome Advanced Project-HMPA, Giuliani SpA, 20129 Milan, Italy
| | - Alessandro Annunziato
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Arianna Ressa
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Maria Calasso
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
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10
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The Weissella Genus: Clinically Treatable Bacteria with Antimicrobial/Probiotic Effects on Inflammation and Cancer. Microorganisms 2022; 10:microorganisms10122427. [PMID: 36557680 PMCID: PMC9788376 DOI: 10.3390/microorganisms10122427] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/28/2022] [Accepted: 12/02/2022] [Indexed: 12/13/2022] Open
Abstract
Weissella is a genus earlier considered a member of the family Leuconostocaceae, which was reclassified into the family Lactobacillaceae in 1993. Recently, there have been studies emphasizing the probiotic and anti-inflammatory potential of various species of Weissella, of which W. confusa and W. cibaria are the most representative. Other species within this genus include: W. paramesenteroides, W. viridescens, W. halotolerans, W. minor, W. kandleri, W. soli, W. ghanensis, W. hellenica, W. thailandensis, W. fabalis, W. cryptocerci, W. koreensis, W. beninensis, W. fabaria, W. oryzae, W. ceti, W. uvarum, W. bombi, W. sagaensis, W. kimchi, W. muntiaci, W. jogaejeotgali, W. coleopterorum, W. hanii, W. salipiscis, and W. diestrammenae. Weissella confusa, W. paramesenteroides, W. koreensis, and W. cibaria are among the few species that have been isolated from human samples, although the identification of these and other species is possible using metagenomics, as we have shown for inflammatory bowel disease (IBD) and healthy controls. We were able to isolate Weissella in gut-associated bacteria (post 24 h food deprivation and laxatives). Other sources of isolation include fermented food, soil, and skin/gut/saliva of insects/animals. With the potential for hospital and industrial applications, there is a concern about possible infections. Herein, we present the current applications of Weissella on its antimicrobial and anti-inflammatory mechanistic effects, the predisposing factors (e.g., vancomycin) for pathogenicity in humans, and the antimicrobials used in patients. To address the medical concerns, we examined 28 case reports focused on W. confusa and found that 78.5% of infections were bacteremia (of which 7 were fatal; 1 for lack of treatment), 8 were associated with underlying malignancies, and 8 with gastrointestinal procedures/diseases of which 2 were Crohn’s disease patients. In cases of a successful resolution, commonly administered antibiotics included: cephalosporin, ampicillin, piperacillin-tazobactam, and daptomycin. Despite reports of Weissella-related infections, the evolving mechanistic findings suggest that Weissella are clinically treatable bacteria with emerging antimicrobial and probiotic benefits ranging from oral health, skin care, obesity, and inflammatory diseases to cancer.
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11
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Fanelli F, Montemurro M, Chieffi D, Cho GS, Franz CMAP, Dell'Aquila A, Rizzello CG, Fusco V. Novel Insights Into the Phylogeny and Biotechnological Potential of Weissella Species. Front Microbiol 2022; 13:914036. [PMID: 35814678 PMCID: PMC9257631 DOI: 10.3389/fmicb.2022.914036] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 05/19/2022] [Indexed: 11/29/2022] Open
Abstract
In this study, the genomes of the Weissella (W.) beninensis, W. diestrammenae, W. fabalis, W. fabaria, W. ghanensis, and W. uvarum type strains were sequenced and analyzed. Moreover, the ability of these strains to metabolize 95 carbohydrates was investigated, and the genetic determinants of such capability were searched within the sequenced genomes. 16S rRNA gene and genome-based-phylogeny of all the Weissella species described to date allowed a reassessment of the Weissella genus species groups. As a result, six distinct species groups within the genus, namely, W. beninensis, W. kandleri, W. confusa, W. halotolerans, W. oryzae, and W. paramesenteroides species groups, could be described. Phenotypic analyses provided further knowledge about the ability of the W. beninensis, W. ghanensis, W. fabaria, W. fabalis, W. uvarum, and W. diestrammenae type strains to metabolize certain carbohydrates and confirmed the interspecific diversity of the analyzed strains. Moreover, in many cases, the carbohydrate metabolism pathway and phylogenomic species group clustering overlapped. The novel insights provided in our study significantly improved the knowledge about the Weissella genus and allowed us to identify features that define the role of the analyzed type strains in fermentative processes and their biotechnological potential.
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Affiliation(s)
- Francesca Fanelli
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Daniele Chieffi
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | | | - Anna Dell'Aquila
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | | | - Vincenzina Fusco
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
- *Correspondence: Vincenzina Fusco
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12
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Yano H, Fu W. Effective Use of Plant Proteins for the Development of "New" Foods. Foods 2022; 11:foods11091185. [PMID: 35563905 PMCID: PMC9102783 DOI: 10.3390/foods11091185] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/08/2022] [Accepted: 04/15/2022] [Indexed: 02/04/2023] Open
Abstract
Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal origins. This “protein shift” urges food researchers to develop high-quality foods based on plant proteins. Meanwhile, patients with food allergies, especially gluten-related ones, are reported to be increasing. Additionally, growing popularity of the gluten-free diet demands development of foods without using ingredients of wheat origin. Besides, consumers prefer “clean-label” products in which products are expected to contain fewer artificial compounds. These diversified demands on foods have spurred the development of “new” foods in view of food-processing technologies as well as selection of the primary ingredients. In this short review, examples of foodstuffs that have achieved tremendous recent progress are introduced: effective use of plant protein realized low-carb, high protein, gluten-free bread/pasta. Basic manufacturing principles of plant-based vegan cheese have also been established. We will also discuss on the strategy of effective development of new foods in view of the better communication with consumers as well as efficient use of plant proteins.
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13
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Hori K, Okunishi T, Nakamura K, Iijima K, Hagimoto M, Hayakawa K, Shu K, Ikka T, Yamashita H, Yamasaki M, Takeuchi Y, Koyama S, Tsujii Y, Kayano T, Ishii T, Kumamaru T, Kawagoe Y, Yamamoto T. Genetic Background Negates Improvements in Rice Flour Characteristics and Food Processing Properties Caused by a Mutant Allele of the PDIL1-1 Seed Storage Protein Gene. RICE (NEW YORK, N.Y.) 2022; 15:13. [PMID: 35247122 PMCID: PMC8898210 DOI: 10.1186/s12284-022-00560-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Accepted: 02/08/2022] [Indexed: 05/18/2023]
Abstract
Phenotypic differences among breeding lines that introduce the same superior gene allele can be a barrier to effective development of cultivars with desirable traits in some crop species. For example, a deficient mutation of the Protein Disulfide Isomerase Like 1-1 (PDIL1-1) gene can cause accumulation of glutelin seed storage protein precursors in rice endosperm, and improves rice flour characteristics and food processing properties. However, the gene must be expressed to be useful. A deficient mutant allele of PDIL1-1 was introduced into two rice cultivars with different genetic backgrounds (Koshihikari and Oonari). The grain components, agronomic traits, and rice flour and food processing properties of the resulting lines were evaluated. The two breeding lines had similar seed storage protein accumulation, amylose content, and low-molecular-weight metabolites. However, only the Koshihikari breeding line had high flour quality and was highly suitable for rice bread, noodles, and sponge cake, evidence of the formation of high-molecular-weight protein complexes in the endosperm. Transcriptome analysis revealed that mRNA levels of fourteen PDI, Ero1, and BiP genes were increased in the Koshihikari breeding line, whereas this change was not observed in the Oonari breeding line. We elucidated part of the molecular basis of the phenotypic differences between two breeding lines possessing the same mutant allele in different genetic backgrounds. The results suggest that certain genetic backgrounds can negate the beneficial effect of the PDIL1-1 mutant allele. Better understanding of the molecular basis for such interactions may accelerate future breeding of novel rice cultivars to meet the strong demand for gluten-free foods.
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Affiliation(s)
- Kiyosumi Hori
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan.
- National Institute of Agrobiological Sciences, Tsukuba, 305-8602, Japan.
| | - Tomoya Okunishi
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan
| | - Kenji Nakamura
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, Tsukuba, 300-2611, Japan
| | - Ken Iijima
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan
- National Institute of Agrobiological Sciences, Tsukuba, 305-8602, Japan
| | - Masahiro Hagimoto
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, Tsukuba, 300-2611, Japan
| | - Katsuyuki Hayakawa
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, Tsukuba, 300-2611, Japan
| | - Koka Shu
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan
- National Institute of Agrobiological Sciences, Tsukuba, 305-8602, Japan
| | - Takashi Ikka
- National Institute of Agrobiological Sciences, Tsukuba, 305-8602, Japan
- Faculty of Agriculture, Shizuoka University, Shizuoka, 422-8529, Japan
| | - Hiroto Yamashita
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan
- Faculty of Agriculture, Shizuoka University, Shizuoka, 422-8529, Japan
| | - Masanori Yamasaki
- Food Resources Education and Research Center, Kobe University, Kasai, 675-2103, Japan
| | - Yoshinobu Takeuchi
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan
| | - Shota Koyama
- Department of Agricultural Chemistry, Tokyo University of Agriculture, Tokyo, 156-8502, Japan
| | - Yoshimasa Tsujii
- Department of Agricultural Chemistry, Tokyo University of Agriculture, Tokyo, 156-8502, Japan
| | - Toshiaki Kayano
- National Institute of Agrobiological Sciences, Tsukuba, 305-8602, Japan
| | - Takuro Ishii
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan
| | | | - Yasushi Kawagoe
- National Institute of Agrobiological Sciences, Tsukuba, 305-8602, Japan
| | - Toshio Yamamoto
- National Agricultural and Food Research Organization (NARO), Tsukuba, 305-8518, Japan
- National Institute of Agrobiological Sciences, Tsukuba, 305-8602, Japan
- Institute of Plant Science and Resources, Okayama University, Kurashiki, 710-0046, Japan
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Lomba-Viana X, Raymundo A, Prista C, Alegria MJ, Sousa I. Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae. Front Nutr 2022; 9:825999. [PMID: 35252304 PMCID: PMC8888533 DOI: 10.3389/fnut.2022.825999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/24/2022] [Indexed: 11/29/2022] Open
Abstract
“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.
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Affiliation(s)
- Xavier Lomba-Viana
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | - Catarina Prista
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
| | | | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Centre, Departamento de Ciências e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia da Universidade de Lisboa, Lisboa, Portugal
- *Correspondence: Isabel Sousa
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15
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Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods 2022; 11:foods11030480. [PMID: 35159630 PMCID: PMC8834121 DOI: 10.3390/foods11030480] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 02/04/2023] Open
Abstract
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.
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16
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Culetu A, Duta DE, Papageorgiou M, Varzakas T. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021; 10:foods10123121. [PMID: 34945672 PMCID: PMC8701227 DOI: 10.3390/foods10123121] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 11/25/2022] Open
Abstract
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
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Affiliation(s)
- Alina Culetu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Denisa Eglantina Duta
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
- Correspondence: ; Tel.: +30-2721045279
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17
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Paidari S, Tahergorabi R, Anari ES, Nafchi AM, Zamindar N, Goli M. Migration of Various Nanoparticles into Food Samples: A Review. Foods 2021; 10:foods10092114. [PMID: 34574224 PMCID: PMC8466665 DOI: 10.3390/foods10092114] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 12/17/2022] Open
Abstract
Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.
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Affiliation(s)
- Saeed Paidari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
- Correspondence:
| | - Ensieh Sadat Anari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
| | - Abdorezza Moahammdi Nafchi
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia;
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Nafiseh Zamindar
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran; (S.P.); (E.S.A.); (N.Z.); (M.G.)
- Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
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18
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Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030115] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.
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Ramos L, Alonso-Hernando A, Martínez-Castro M, Morán-Pérez JA, Cabrero-Lobato P, Pascual-Maté A, Téllez-Jiménez E, Mujico JR. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods 2021; 10:1498. [PMID: 34203323 PMCID: PMC8304676 DOI: 10.3390/foods10071498] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/13/2021] [Accepted: 06/16/2021] [Indexed: 12/20/2022] Open
Abstract
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.
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Affiliation(s)
- Laura Ramos
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
- Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal, CSIC, 28002 Madrid, Spain
| | - Alicia Alonso-Hernando
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Miriam Martínez-Castro
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jose Alejandro Morán-Pérez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Patricia Cabrero-Lobato
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Ana Pascual-Maté
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Eduardo Téllez-Jiménez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jorge R. Mujico
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
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20
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Colombo F, Di Lorenzo C, Biella S, Bani C, Restani P. Ancient and Modern Cereals as Ingredients of the Gluten-Free Diet: Are They Safe Enough for Celiac Consumers? Foods 2021; 10:foods10040906. [PMID: 33924221 PMCID: PMC8074585 DOI: 10.3390/foods10040906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/14/2021] [Accepted: 04/17/2021] [Indexed: 02/05/2023] Open
Abstract
Celiac disease is an autoimmune disorder that occurs in genetically predisposed individuals after consuming prolamins from some cereals. Although the products available for celiac subjects have increased significantly in quality and quantity over the last few decades, research still focuses on identifying new ingredients to improve the nutritional, sensorial and functional qualities of gluten-free products. In terms of toxicity for people with celiac disease, there is a wide variability between ancient and modern grains. The most contradictory results are related to the role of oats in the gluten-free diet. In order to clarify the role of minor cereals (such as oat) and ancient grains in the diets of celiac patients, this review discusses recent in vitro and in vivo studies performed on those cereals for which the toxicity for celiac subjects is still controversial. According to in vivo studies, selected oat varieties could be tolerated by celiac patients. On the other hands, although some wheat-ancient grains (Triticum monococcum, Triticum aestivum ssp. spelta and Kamut®) showed a reduced in vitro toxicity, to date, these grains are still considered toxic for celiac patients. Contradictory results underline the importance of studying the safety of "unusual" cereals in more detail.
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