PD330 - IMPACT OF MANUFACTURING PROCESSES ON BREAD PROTEOME AND IMMUNOGENIC POTENTIAL: EVALUATION OF PROTEIN QUANTITY

PD330

IMPACT OF MANUFACTURING PROCESSES ON BREAD PROTEOME AND IMMUNOGENIC POTENTIAL: EVALUATION OF PROTEIN QUANTITY

P. P. Petersen^1,*, L. Filipe Rosa¹, S. C. Bischoff¹

¹Clinical Nutrition & Prevention, University of Hohenheim, Stuttgart, Germany

Rationale: Various cereal proteins are known to elicit gastrointestinal symptomatology in wheat intolerances, such as celiac disease and wheat allergy, while the trigger of non-celiac wheat sensitivity (NCWS) is still unclear. As manufacturing processes seem to modulate the bread protein composition, their impact on the content of potential allergens and gastrointestinal triggers in bread requires evaluation.

Methods: The proteome of 48 different bread types was analyzed using Nano LC-ESI-MS/MS. Besides using distinct grain types being common wheat, spelt (mixture of genotypes) and Oberkulmer (pure genotype), breads comprised of superfine (SF) or whole grain (WG) flour. Bread types further differed in the use of fermentation agent being yeast (Y) or sourdough (So), short (60 min) or long (16 h) duration of dough rest and addition or omission of bread improver.

Results: Liquid chromatographic analysis of bread samples detected overall 5535 different proteins. Thereby, total protein content did not differ between grain types or fermentation methods, whereas WG breads exhibited higher protein abundance compared to SF formulations across all grain types (ρ < 0.0001). Comparative analysis within grain types identified distinct protein profiles comparing different flour types (SF vs. WG, ρ < 0.0001), while no significant differences emerged from other bread type comparisons.

Conclusion: Bread protein composition seems to be primarily determined by flour type, whereas fermentation conditions do not appear to influence protein count. To elucidate the impact of bread manufacturing on tolerability in NCWS, comprehensive characterization of potentially immunogenic proteins is ongoing.

Disclosure of Interest: None declared