Sourdough and gluten

[Guest guest]

A lot of people who react to gluten say they don't react to sourdough --

which may be something like I can eat kefir but not milk -- anyway,

now it's being studied. To date most gluten-reactive people

don't trust sourdough -- it's hard to trust just your reactions

since a lot of the damage is silent -- but it would be interesting

if they had a sourdough that was provably ok.

This also might explain why some cultures did better in the past

on wheat ... sourdough type bread was more common.

-- Heidi

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Appl Environ Microbiol. 2004 Feb;70(2):1088-1096

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with

Selected Lactobacilli Is Tolerated in Celiac Sprue Patients.

Di Cagno R, De Angelis M, Auricchio S, Greco L, e C, De Vincenzi M,

Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E,

Gobbetti M.

Department of Plant Protection and Applied Microbiology, University of

Bari, 70126 Bari. Institute of Sciences of Food Production, CNR, 70100

Bari. European Laboratory for Food Induced Disease (ELFID), Department of

Pediatrics and Gastroenterology, University of Naples Federico II, 80131

Naples. Istituto Superiore di Sanita, Laboratorio di Metabolismo e

Biochimica Patologica, I-00161 Rome, Italy. Department of Food and

Nutritional Sciences, University College Cork, Cork, Ireland.

This work was aimed at producing a sourdough bread that is tolerated by

celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized

peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer

peptide, the most potent inducer of gut-derived human T-cell lines in CS

patients. This epitope, the most important in CS, was hydrolyzed completely

after treatment with cells and their cytoplasmic extracts (CE). A sourdough

made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat

flours was started with lactobacilli. After 24 h of fermentation, wheat

gliadins and low-molecular-mass, alcohol-soluble polypeptides were

hydrolyzed almost totally. Proteins were extracted from sourdough and used

to produce a peptic-tryptic digest for in vitro agglutination tests on K 562

(S) subclone cells of human origin. The minimal agglutinating activity was

ca. 250 times higher than that of doughs chemically acidified or started

with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were

produced with baker's yeast or lactobacilli and CE and used for an in vivo

double-blind acute challenge of CS patients. Thirteen of the 17 patients

showed a marked alteration of intestinal permeability after ingestion of

baker's yeast bread. When fed the sourdough bread, the same 13 patients had

values for excreted rhamnose and lactulose that did not differ

significantly from the baseline values. The other 4 of the 17 CS patients

did not respond to gluten after ingesting the baker's yeast or sourdough

bread. These results showed that a bread biotechnology that uses selected

lactobacilli, nontoxic flours, and a long fermentation time is a novel tool

for decreasing the level of gluten intolerance in humans.

PMID: 14766592 [PubMed - as supplied by publisher]

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