Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the

Raffaella di Cagno1, Maria de Angelis, Giuditta Alfonsi

  • 1Department of Plant Protection and Applied Microbiology, University of Bari, 70126 Bari, Italy.

Journal of Agricultural and Food Chemistry
|May 26, 2005
PubMed
Summary

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Content and face validity of a food frequency questionnaire for the assessment of ultra-processed food consumption in the Italian adult population: a pilot study.

Frontiers in nutrition·2026
Same author

Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium.

International journal of food microbiology·2026
Same author

Impact of fermentation regime and metabolically defined LAB consortia on sourdough bread nutritional and volatile composition.

Food chemistry·2026
Same author

Translating nutrition science into national policy: comparative assessment of the 2025-2030 U. S. Dietary Guidelines and the Italian Mediterranean-based guidelines.

Frontiers in nutrition·2026
Same author

Effectiveness of Mediterranean diet for the primary prevention of cardiovascular diseases: A systematic review and meta-analysis featured in the Italian National Guidelines "La Dieta Mediterranea".

Nutrition (Burbank, Los Angeles County, Calif.)·2026
Same author

A Mediterranean Perspective on the 2026-2030 Dietary Guidelines for Americans.

Nutrition reviews·2026

Lactic acid bacteria fermentation significantly reduced gluten in durum wheat semolina pasta, potentially aiding those with gluten intolerance. This novel biotechnology offers a promising approach for safer gluten-free products.

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Biotechnology

Background:

  • Celiac disease and gluten sensitivity are growing concerns.
  • Durum wheat is a primary source of gluten in pasta.
  • Current gluten-free options can be limited in texture and nutritional value.

Purpose of the Study:

  • To investigate the potential of lactic acid bacteria fermentation to reduce gluten content in durum wheat pasta.
  • To evaluate the impact of fermentation on pasta characteristics and potential allergenicity.

Main Methods:

  • Fermentation of durum wheat semolina using selected lactic acid bacteria.
  • Analysis of gliadin hydrolysis using 2D electrophoresis, mass spectrometry, and HPLC.
  • Quantification of gluten content via R5-Western blot.

Related Experiment Videos

  • In vitro agglutination tests on peptic-tryptic digests.
  • Sensory analysis of the final pasta product.

    • Main Results:

    • Lactic acid bacteria fermentation hydrolyzed over 70% of durum wheat gliadins.
    • Gluten concentration decreased by approximately 83% in fermented pasta compared to control.
    • Specific fractions of fermented digests showed agglutination activity, indicating modified allergenic potential.
    • Sensory analysis revealed no significant differences in odor and flavor, with slight reductions in stickiness and firmness.

    Conclusions:

    • Prefermentation of durum wheat semolina with lactic acid bacteria is an effective strategy to reduce gluten content.
    • This biotechnology offers a potential tool for developing pasta products with reduced allergenicity for gluten-intolerant individuals.
    • Combining fermentation with buckwheat flour presents a novel approach for creating safer gluten-free pasta alternatives.