Mass spectrometry analysis of peptides from sourdoughs and baked goods

ABSTRACT: Sourdough fermentation, owing to a mixture of yeast and Lactic Acid Bacteria (LAB), is an old biotechnology process that deeply influences the sensory, chemical features and shelf life properties of leavened baked goods. Besides a plethora of functional active metabolites, LABs are able to produce peptides from enzymatic digestion of cereals proteins; which are defined bioactive peptides having important roles in nutrition and healthcare perspective. Starting from the observation that production of peptides is a strain specific feature and that some LAB strains are more efficient in producing Low Molecular Weight peptides, L. farciminis H3 and A11 strains and L. sanfranciscensis I4 strain have been selected for their high ability to produce peptides equipped with biological activity. The peptides isolated from the respective sourdough show antioxidant and anti-inflammatory activity detected as the ability either to reduce intracellular ROS production and to decrease the expression of inflammatory markers like NF-kB and IL-1β in cultured murine macrophages. Herein solid proofs of keeping of the biological activity of the peptides in baked bread are provided to increase the literature data on biological activity in the finished products that is, till now, still scanty. Low Molecular Weight peptides from breads obtained with the LAB strains above mentioned, show the same antioxidant and anti-inflammatory activity as that observed in doughs. Mass spectrometry performed both on doughs and breads highlights a lot of peptides derived from native proteins: among these only three peptides are present in all the analyzed extracts, while a large number of peptides are strain-specific. Moreover, comparing doughs vs breads peptides, major differences can be noticed either in amino acidic composition and in proteins from which they derive. However, irrespective of the sequences, all the tested strains produce bioactive peptides equipped with antioxidant and anti-inflammatory activity

INSTRUMENT(S): impact II

ORGANISM(S): Triticum Aestivum (wheat)

SUBMITTER: Lorenzo Mazzoli  

LAB HEAD: Luigia Pazzagli

PROVIDER: PXD013454 | Pride | 2020-07-21

REPOSITORIES: Pride