ArticleMicroorganisms2020
Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 38 citations in OpenAlex.
- Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions.Food chemistry: X · 2026Article
- Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.Current research in food science · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health.Foods (Basel, Switzerland) · 2025Review
- Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives.Comprehensive reviews in food science and food safety · 2025Review
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Evaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases.Nutrients · 2024Article
- Article
- Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites.Microorganisms · 2023Article
- Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat.Frontiers in allergy · 2023Review
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content duringFoods (Basel, Switzerland) · 2022Article
- Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation ofFrontiers in nutrition · 2022Article
- Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi.Frontiers in plant science · 2022Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
- Wheat ATIs: Characteristics and Role in Human Disease.Frontiers in nutrition · 2021Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibitors (ATIs). Firstly, the growth of 87 isolates was evaluated on a gluten-based medium. Further, the breakdown capacity of selected isolates was determined for gluten with a focus on gliadins by measuring acidification parameters and MALDI-TOF MS protein profiles. ATI degradation after 72 h of incubation within an ATI-based medium was investigated by means of acidification, HPLC, and competitive ELISA. All isolates exhibited the potential to degrade ATIs to a high degree, whereas the gliadin degradation capacity varied more greatly among tested LAB, with
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Registered trials
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