The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread

This study examines the potential health benefits of different types of wheat sourdough bread against diseases of civilization. Celiac disease, diabetes and hypertension affect large numbers of the world’s population, increasing demand for novel treatments and ways of improving patient welfare. Diff...

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Main Authors:	Anna Diowksz, Alicja Malik, Agnieszka Jaśniewska, Joanna Leszczyńska
Format:	Article
Language:	English
Published:	MDPI AG 2020-05-01
Series:	Foods
Subjects:	wheat sourdough bread digestion gluten angiotensin-converting enzyme alpha-amylase immunoreactivity
Online Access:	https://www.mdpi.com/2304-8158/9/5/656

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spelling	doaj-3e3ac13aa77645a3a70b5542fe3396ad2020-11-25T03:22:12ZengMDPI AGFoods2304-81582020-05-01965665610.3390/foods9050656The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough BreadAnna Diowksz0Alicja Malik1Agnieszka Jaśniewska2Joanna Leszczyńska3Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandInstitute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandInstitute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandThis study examines the potential health benefits of different types of wheat sourdough bread against diseases of civilization. Celiac disease, diabetes and hypertension affect large numbers of the world’s population, increasing demand for novel treatments and ways of improving patient welfare. Different types of artisan breads were subjected to in vitro simulated digestion prior to analysis. The G12 test and ELISA with human sera were used for immunoreactivity analysis. The activity of α-amylase inhibitors and angiotensin-converting enzymes (ACE) was also assessed. The addition of sourdough to the analyzed wheat bread raised the content of α-amylase inhibitors and angiotensin-converting enzyme inhibitors while reducing their immunoreactivity. However, despite decreases in the antigenicity of the wheat flour proteins, the sera showed various reactions, depending on the individual patient’s susceptibility to gluten.https://www.mdpi.com/2304-8158/9/5/656wheat sourdough breaddigestionglutenangiotensin-converting enzymealpha-amylaseimmunoreactivity
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Anna Diowksz Alicja Malik Agnieszka Jaśniewska Joanna Leszczyńska
spellingShingle	Anna Diowksz Alicja Malik Agnieszka Jaśniewska Joanna Leszczyńska The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread Foods wheat sourdough bread digestion gluten angiotensin-converting enzyme alpha-amylase immunoreactivity
author_facet	Anna Diowksz Alicja Malik Agnieszka Jaśniewska Joanna Leszczyńska
author_sort	Anna Diowksz
title	The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
title_short	The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
title_full	The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
title_fullStr	The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
title_full_unstemmed	The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread
title_sort	inhibition of amylase and ace enzyme and the reduction of immunoreactivity of sourdough bread
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2020-05-01
description	This study examines the potential health benefits of different types of wheat sourdough bread against diseases of civilization. Celiac disease, diabetes and hypertension affect large numbers of the world’s population, increasing demand for novel treatments and ways of improving patient welfare. Different types of artisan breads were subjected to in vitro simulated digestion prior to analysis. The G12 test and ELISA with human sera were used for immunoreactivity analysis. The activity of α-amylase inhibitors and angiotensin-converting enzymes (ACE) was also assessed. The addition of sourdough to the analyzed wheat bread raised the content of α-amylase inhibitors and angiotensin-converting enzyme inhibitors while reducing their immunoreactivity. However, despite decreases in the antigenicity of the wheat flour proteins, the sera showed various reactions, depending on the individual patient’s susceptibility to gluten.
topic	wheat sourdough bread digestion gluten angiotensin-converting enzyme alpha-amylase immunoreactivity
url	https://www.mdpi.com/2304-8158/9/5/656
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The Inhibition of Amylase and ACE Enzyme and the Reduction of Immunoreactivity of Sourdough Bread

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