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Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, a...

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Autores principales: Păcularu-Burada, Bogdan, Georgescu, Luminița Anca, Vasile, Mihaela Aida, Rocha, João Miguel, Bahrim, Gabriela-Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284720/
https://www.ncbi.nlm.nih.gov/pubmed/32354104
http://dx.doi.org/10.3390/microorganisms8050643
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author Păcularu-Burada, Bogdan
Georgescu, Luminița Anca
Vasile, Mihaela Aida
Rocha, João Miguel
Bahrim, Gabriela-Elena
author_facet Păcularu-Burada, Bogdan
Georgescu, Luminița Anca
Vasile, Mihaela Aida
Rocha, João Miguel
Bahrim, Gabriela-Elena
author_sort Păcularu-Burada, Bogdan
collection PubMed
description The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.
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spelling pubmed-72847202020-06-15 Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs Păcularu-Burada, Bogdan Georgescu, Luminița Anca Vasile, Mihaela Aida Rocha, João Miguel Bahrim, Gabriela-Elena Microorganisms Article The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed. MDPI 2020-04-28 /pmc/articles/PMC7284720/ /pubmed/32354104 http://dx.doi.org/10.3390/microorganisms8050643 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Păcularu-Burada, Bogdan
Georgescu, Luminița Anca
Vasile, Mihaela Aida
Rocha, João Miguel
Bahrim, Gabriela-Elena
Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
title Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
title_full Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
title_fullStr Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
title_full_unstemmed Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
title_short Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
title_sort selection of wild lactic acid bacteria strains as promoters of postbiotics in gluten-free sourdoughs
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284720/
https://www.ncbi.nlm.nih.gov/pubmed/32354104
http://dx.doi.org/10.3390/microorganisms8050643
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