利用酸面团降低面包中致乳糜泻因子的研究进展

Research progress of reducing celiac disease promoting factor in bread with sourdough

中文关键词:  乳糜泻  麸质蛋白  酸面团发酵  乳酸菌  蛋白酶

英文关键词:celiac disease  gluten  sourdough fermentation  lactic acid bacteria  proteinase

中文摘要:

      乳糜泻是由于摄入麸质蛋白而引起的一种肠道自身免疫疾病。目前, 对付乳糜泻的唯一方法是控制饮食中麸质蛋白的摄入, 尤其是麦醇溶蛋白的摄入。酸面团是一种多菌种混合发酵剂, 是将面粉、水混合后经微生物发酵制成, 在世界范围内的面制品生产上有着广泛应用。酸面团中的微生物以乳酸菌和酵母菌为主, 其中乳酸菌可以产生一系列蛋白酶及肽酶, 从而显著降低面包中的麸质蛋白含量。本文主要对乳糜泻的发病机制, 以及利用酸面团降解致乳糜泻因子的机制及研究进展进行了概述, 以期为推动无致乳糜泻毒性的产品开发提供新的方法和思路。

英文摘要:

      Celiac disease (CD) is an intestinal autoimmune disease caused by ingestion of gluten protein. At present, the only way to deal with it is to limit the intake of dietary gluten protein, especially gliadin. Sourdough is a kind of mixed multi-bacteria starter for bread making. It consists of flour, water and microorganisms, and is widely used in bread making around the world. Lactic acid bacteria and yeast are the predominant microorganisms in sourdough. Therein lactic acid bacteria can produce a series of proteases and peptidases, hence significantly reducing the content of gluten in bread. In order to provide new methodologies and strategies for developing food products without CD-induced toxicity, this paper summarized the pathogenesis of CD, the mechanism and the research progress of degrading CD promoting factors in sourdough.