Food and Fermentation Industries >

2025 , Vol. 51 >Issue 21: 105 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043068

Effect of intracellular enzymes of lactic acid bacteria on allergenicity of gliadin and optimization of enzymatic hydrolysis process

  • XU Chao ,
  • HE Ziqiong ,
  • AI Zhilu ,
  • XIE Xinhua ,
  • CHEN Kai ,
  • ZHANG Yuxin ,
  • YU Tianqi ,
  • SUO Biao ,
  • FAN Huiping
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(National Research and Development Center for Processing Technology of Frozen Instant Rice and Flour Products, Zhengzhou 450002, China)
    3(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)

Received date: 2025-04-18

  Revised date: 2025-06-13

  Online published: 2025-11-21

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Abstract

Gliadin (GLI), the major wheat allergen, may have its allergenicity reduced through the activity of lactic acid bacteria.This study selected four lactic acid bacterial strains (Lactiplantibacillus plantarum ACX0484、Lactobacillus brevis ACX0303、Latilactobacillus curvatus ACX0476、 Lactiplantibacillus plantarum ACX0410) isolated from Chinese sourdough samples and known for their allergenic properties.The allergenicity of GLI following treatment with intracellular enzymes from lactic acid bacteria was assessed using a double antibody sandwich enzyme-linked immunosorbent assay (ELISA), with OD450 values and Anti-Gliadin Antibody-Immunoglobulin E(AGA-IgE)levels as key indicators.Enzymatic hydrolysis conditions were optimized via single-factor and response surface methodology.Structural changes in GLI were characterized by Fourier transform infrared spectroscopy (FTIR), endogenous fluorescence spectroscopy (EFS), and ultraviolet absorption spectroscopy (UAS).Results showed that the intracellular enzymes from the four lactic acid bacterial strains significantly reduced the gliadin OD450 value and AGA-IgE antibody levels compared to the control group (P<0.05).Particularly, the intracellular enzymes of strain ACX0410 exhibited the best desensitization effect, reducing the OD450 value from 0.842 to 0.640.The optimal conditions for ACX0410 intracellular enzymes to reduce GLI allergenicity were determined as:0.05 g/mL substrate concentration, 35 ℃, pH 7.5, 12.5 h reaction time, and 647 U/g enzyme dosage.Under optimal conditions, the treated GLI showed significantly reduced allergenicity (P<0.05) compared to untreated controls, with OD450 values decreasing from 0.908 to 0.433 and AGA-IgE antibody levels declining from 0.144 mg/mL to 0.092 mg/mL.The characterization of GLI structure via FTIR, EFS, and UAS revealed that the intracellular enzymes of the ACX0410 strain alter the secondary and tertiary structures of GLI by significantly reducing the α-helix content, increasing the β-turn content, and promoting the exposure of hydrophobic groups, thereby reducing its allergenicity.

Key words： gliadin(GLI); lactic acid bacteria; allergenicity; enzymatic hydrolysis; process optimization; protein structure

Cite this article

XU Chao , HE Ziqiong , AI Zhilu , XIE Xinhua , CHEN Kai , ZHANG Yuxin , YU Tianqi , SUO Biao , FAN Huiping . Effect of intracellular enzymes of lactic acid bacteria on allergenicity of gliadin and optimization of enzymatic hydrolysis process[J]. Food and Fermentation Industries, 2025 , 51(21) : 105 -113 . DOI: 10.13995/j.cnki.11-1802/ts.043068

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