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Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne. This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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95 - ‘Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation’. Nutrition and Cancer. 64:1, (111-120)

Reference Number: 95

Year: 2012

Authors: Carlo G. Rizzello , Luana Nionelli , Rossana Coda & Marco Gobbetti

Link: Link to original paper

Health: Cancer

Nutrition: Bioactive peptides

Summary

Introduction

This study talks about the synthesis of a cancer preventative peptide (protein) called Lunasin by lactic acid bacteria during the process of sourdough fermentation.

Aim

This study aimed to exploit the potential of sourdough lactic acid bacteria to release lunasin during fermentation of cereal and nonconventional flours.

Method

The peptidase activities of a large number of sourdough lactic acid bacteria were screened using synthetic substrates. Selected lactic acid bacteria were used as sourdough starters to ferment wholemeal wheat, soybean, barley, amaranth, and rye flours. Proteinase activity during fermentation was characterised by SDS-PAGE analysis of the water-soluble extracts.

Results

Albumins having molecular masses of 18 to 22 kDa, which included the size of lunasin precursors, were markedly affected by proteolysis of lactic acid bacteria. After fermentation, lunasin from the water- soluble extracts was quantified, purified, and identified through RP-HPLC and nano-LC-ESI-MS analyses. Compared to control doughs, the concentration of lunasin increased up to 2–4 times during fermentation. Lactobacillus curvatus SAL33 and Lactobacillus brevis AM7 synthesized the highest concentrations of lunasin in all the flours. Besides the presence of the entire lunasin sequence, fragments containing the immunoreactive epitope RGDDDDDDDDD were also found.

 

SIGNIFICANCE OF THIS STUDY

This study shows that sourdough fermentation by lactic acid bacteria increased the concentration of lunasin in flour. This again is an important finding that supports the benefits of sourdough fermentation in health and nutrition.

 

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