Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation.

@article{Rizzello2012SynthesisOT,
  title={Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation.},
  author={Carlo Giuseppe Rizzello and Luana Nionelli and Rossana Coda and Marco Gobbetti},
  journal={Nutrition and cancer},
  year={2012},
  volume={64 1},
  pages={111-20}
}
This study aimed to exploit the potential of sourdough lactic acid bacteria to release lunasin during fermentation of cereal and nonconventional flours. 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 characterized by SDS-PAGE analysis of the water… CONTINUE READING
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Isolation, purification, and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity

  • VP Dia, W Wanga, VL Oh, BO de Lumen, E Gonzalez de Mejia
  • Food Chem 114,
  • 2009
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