Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread

Journal of Agricultural and Food Chemistry
Kai Xing TangMichael G Gänzle

Abstract

Type I sourdough fermentations with Lactobacillus sanfranciscensis as predominant organism accumulate reduced glutathione through glutathione reductase (GshR) activity of L. sanfranciscensis. Reduced glutathione acts as chain terminator for gluten polymerization but is also kokumi-active and may thus enhance bread taste. This study implemented a type I model sourdough fermentations to quantitate glutathione accumulation sourdough, bread dough, and bread and to assess the effect of L. sanfranciscensis GshR on bread volume by comparison of L. sanfranciscensis and an isogenic strain devoid of GshR. L. sanfranciscensis sourdough accumulated the highest amount of reduced glutathione during proofing. Bread produced with the wild type strain had a lower volume when compared to the gshR deficient mutant. The accumulation of γ-glutamyl-cysteine was also higher in L. sanfranciscensis sourdoughs when compared to doughs fermented with the gshR mutant strain. The accumulation of reduced glutathione in L. sanfranciscensis bread did not enhance the saltiness of bread.

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Aug 9, 2015·Applied and Environmental Microbiology·Jinshui ZhengMichael Gänzle
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Jun 1, 2016·International Journal of Food Microbiology·Michael Gänzle, Valery Ripari
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Sep 20, 2016·Journal of Agricultural and Food Chemistry·Cindy J Zhao, Michael G Gänzle

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Citations

Sep 26, 2019·Frontiers in Microbiology·Dan XuMichael G Gänzle
Oct 30, 2020·Applied Microbiology and Biotechnology·Qing Li, Michael G Gänzle
Feb 18, 2021·Comprehensive Reviews in Food Science and Food Safety·YiNing Dong, Salwa Karboune
Apr 8, 2021·Food Chemistry·Kiana Pourmohammadi, Elahe Abedi
Jan 5, 2022·Journal of Agricultural and Food Chemistry·Yukiko TakakuraHideyuki Suzuki

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