See who reacted to this - The Effect of Sourdough Fermentation on Immunogenic Gluten Peptides

Welcome to Celiac.com!

You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-M):
Get Celiac.com Updates:

Support Our Content

eNewsletter

Donate
- All (1)
- Like (0)
- Thanks (1)
- Haha (0)
- Confused (0)
- Sad (0)
- Upvote (0)
1. Oldturdle
  August 19, 2022
Get Celiac.com Updates:

Support Celiac.com:

Join eNewsletter

Donate
About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

>VIEW ALL ARTICLES BY JEFFERSON ADAMS
Celiac.com Sponsor (A17):

Celiac.com Sponsor (A17):

Celiac.com Sponsors (A17-M):
Related Articles
Can Sourdough Fermentation Speed Intestinal Recovery in Celiac Patients at Start of Gluten-free Diet?
Celiac.com 04/19/2012 - A team of researchers examined the effect of corn, rice and amaranth gluten-free sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight celiac disease patients.
The research team included Maria Calasso, Olimpia Vincentini, Francesco Valitutti, Cristina Felli, Marco Gobbetti and Raffaella Di Cagno.
The team used select lactic acid bacteria as starters for making corn, rice and amaranth sourdoughs. From these gluten-free sourdough matrices, they made chemically acidified doughs, without bacterial starters, and doughs started with baker’s yeast alone.
They produced pepsin-trypsin (PT) digests from all sourdoughs and doughs, and used the results to the measure the recovery of biopsy s...

Read Full Article...

10 comments

27,882 views
Can Sourdough Make Germinated Rye Safe for Celiac Patients?
Celiac.com 05/07/2014 - Current treatment for celiac disease is to eat only foods which are gluten-free. But, what about foods processed to remove gluten? Is it safe for people with celiac disease to eat foods that have been processed to remove gluten?
Processing may render gluten-containing foods technically safe celiac patients, but so far live safety testing can only be performed on actual patients, not in laboratory computer models.
A team of researchers recently set out to test the safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice. The research team included T.L. Freitag, J. Loponen, M. Messing, V. Zevallos, L.C. Andersson, T. Sontag-Strohm, P. Saavalainen, D. Schuppan, H. Salovaara...

Read Full Article...

2 comments

8,123 views
Could Sourdough Bread Help Conquer Wheat Sensitivity?
Celiac.com 05/15/2018 - There is a good amount of anecdotal evidence that people with non-celiac gluten sensitivity can tolerate sourdough bread, but there is no good science to support such claims. To determine if sourdough bread help conquer wheat sensitivity, the Alberta Wheat Commission (AWC) is funding a team of researchers to see if the sourdough fermentation process can reduce or eliminate wheat components that trigger wheat sensitivity.
The project will study the way the sourdough bread fermentation process breaks down proteins and carbohydrates in wheat flour.
Chair of the AWC Research Committee, Terry Young, said new research suggests that wheat protein may not be the cause of gluten sensitivity in people without celiac disease. Longer fermentation, aka sourdough ...

Read Full Article...

6 comments

9,324 views
AN-PEP Successfully Degrades Gluten in Rye Sourdough Products
Celiac.com 09/24/2018 - A team of researchers recently set out to investigate the degradation of gluten in rye sourdough products by means of a proline-specific peptidase.
The research team included Theresa Walter, Herbert Wieser, and Peter Koehler, with the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut in Freising, Germany.
Their team monitored gluten content of rye sourdough during fermentation using competitive ELISA based on the R5 antibody. The team noted a decrease in gluten over time, but found that even prolonged fermentation did not bring gluten levels below 20 ppm requirement for gluten-free foods.
Interestingly, they did find that Aspergillus niger prolyl endopeptidase (AN-PEP) extensively degraded gluten concentrations of up to 8...

Read Full Article...

0 comments

6,212 views
Recent Activity
1. 26 minutes ago - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
  16
  
  Headaches / Migraines and Hypoglycaemia
  
  @glucel, I encourage you to reconsider Benfotiamine. Talk to your doctor! There's many articles that have found a link between thiamine and heart problems. Here are some articles worth further discussion with your doctor: Pyruvate dehydrogenase activity and quantity decreases after coronary artery bypass grafting: a prospective observational...
2. 1 hour ago - glucel replied to Sarah Grace's topic in Related Issues & Disorders
  16
  
  Headaches / Migraines and Hypoglycaemia
  
  Sorry I was not clear. I never took benfotiamine due to the alleged side effects. I never had irregular heart beat before bypass surgery or at least it was never detected.
3. 5 hours ago - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
  16
  
  Headaches / Migraines and Hypoglycaemia
  
  @Sarah Grace, Thanks for answering. I'm sorry you're not bouncing back as quickly as we would like to see. Are you taking a B Complex? Thiamine interacts with each of the other B vitamins somewhere along the line. Taking a B Complex helps boost absorption and ensures there's plenty of the other B's for thiamine to work with. Thiamine needs...
4. 8 hours ago - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
  16
  
  Headaches / Migraines and Hypoglycaemia
  
  I'm so glad you're still taking Benfotiamine! It's interesting to note that elevated liver enzymes and brachycardia are symptoms of thiamine deficiency and you've had these before taking the Benfotiamine. Many cardiac patients have low thiamine. I have also had these, but since taking Benfotiamine I no longer have them. I hope you can find the courage...
5. 8 hours ago - knitty kitty replied to Bebygirl01's topic in Related Issues & Disorders
  16
  
  How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?
  
  @Liquid lunch, so glad you're going to continue with the thiamine! Good to keep in mind that tannins in tea and coffee can break thiamine in two, rendering it useless. Caffeine can destroy thiamine, too. Take your thiamine separately from these drinks, by an hour or so. Green tea (not macha, though) only has about thirty percent of caffeine as black...