BRPI0923646A2 - Processo de biotecnologia microbiana para degradar completamente glúten em farinhas. - Google Patents

Processo de biotecnologia microbiana para degradar completamente glúten em farinhas.

Info

Publication number
BRPI0923646A2
BRPI0923646A2 BRPI0923646-5A BRPI0923646A BRPI0923646A2 BR PI0923646 A2 BRPI0923646 A2 BR PI0923646A2 BR PI0923646 A BRPI0923646 A BR PI0923646A BR PI0923646 A2 BRPI0923646 A2 BR PI0923646A2
Authority
BR
Brazil
Prior art keywords
flour
completely degrade
microbial biotechnology
biotechnology process
degrade gluten
Prior art date
Application number
BRPI0923646-5A
Other languages
English (en)
Inventor
Giammaria Giuliani
Anna Benedusi
Raffaella Di Cagno
Carlo Giuseppe Rizzello
Maria De Angelis
Marco Gobbetti
Angela Cassone
Original Assignee
Giuliani Spa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Giuliani Spa filed Critical Giuliani Spa
Publication of BRPI0923646A2 publication Critical patent/BRPI0923646A2/pt
Publication of BRPI0923646B1 publication Critical patent/BRPI0923646B1/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/58—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi
    • C12N9/62—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi from Aspergillus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/11—Aminopeptidases (3.4.11)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/11—Aminopeptidases (3.4.11)
    • C12Y304/11005—Prolyl aminopeptidase (3.4.11.5)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/183—Sanfranciscenis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Cereal-Derived Products (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
BRPI0923646A 2008-12-23 2009-12-17 mistura, uso da mistura, processo para a preparação de massa de farinha líquida, massa de farinha líquida ou seca, processo para a preparação de produtos assados fermentados e produto assado. BRPI0923646B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITRM2008A000690A IT1392414B1 (it) 2008-12-23 2008-12-23 Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine.
PCT/IT2009/000569 WO2010073283A2 (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours

Publications (2)

Publication Number Publication Date
BRPI0923646A2 true BRPI0923646A2 (pt) 2015-07-21
BRPI0923646B1 BRPI0923646B1 (pt) 2019-09-03

Family

ID=40843240

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0923646A BRPI0923646B1 (pt) 2008-12-23 2009-12-17 mistura, uso da mistura, processo para a preparação de massa de farinha líquida, massa de farinha líquida ou seca, processo para a preparação de produtos assados fermentados e produto assado.

Country Status (22)

Country Link
US (2) US9386777B2 (pt)
EP (1) EP2373173B1 (pt)
JP (2) JP5712138B2 (pt)
CN (1) CN102655756B (pt)
AU (1) AU2009332504B2 (pt)
BR (1) BRPI0923646B1 (pt)
CA (1) CA2743599C (pt)
CY (1) CY1113844T1 (pt)
DK (1) DK2373173T3 (pt)
ES (1) ES2402490T3 (pt)
HR (1) HRP20130211T1 (pt)
IT (1) IT1392414B1 (pt)
MX (1) MX2011005466A (pt)
NZ (1) NZ593374A (pt)
PL (1) PL2373173T3 (pt)
PT (1) PT2373173E (pt)
RU (1) RU2523597C2 (pt)
SI (1) SI2373173T1 (pt)
SM (1) SMT201300049B (pt)
UA (1) UA103788C2 (pt)
WO (1) WO2010073283A2 (pt)
ZA (1) ZA201103457B (pt)

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IT1392414B1 (it) * 2008-12-23 2012-03-02 Giuliani Spa Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine.
JP5717433B2 (ja) * 2010-12-16 2015-05-13 株式会社日清製粉グループ本社 胆汁酸吸着用組成物
US20140065262A1 (en) * 2012-08-29 2014-03-06 Giuliani S.P.A. Method for partial degradation of gluten
ITRM20120468A1 (it) * 2012-10-02 2014-04-03 Uni Degli Studi Di Foggia Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali
UA116550C2 (uk) 2012-11-06 2018-04-10 Гонсалес-де Ла Торре Хав'єр Комбінація мікроінкапсульованого бактеріального консорціуму з протеолітичними ферментами для деградації глютену, її застосування та спосіб одержання вказаного бактеріального консорціуму
ES2611912T3 (es) * 2012-11-08 2017-05-11 Ludwig Stocker Hofpfisterei Gmbh Microorganismos Lactobacillus sanfranciscensis a partir de una masa madre
CA2904826C (en) * 2013-03-14 2018-01-23 Empire Technology Development Llc Coffee cherry flour compositions and methods for their preparation
EA035876B1 (ru) * 2013-06-13 2020-08-25 Коммонвелт Сайнтифик Энд Индастриэл Рисерч Организэйшн Ячмень с очень низким содержанием хордеинов
CN103329954B (zh) * 2013-07-16 2014-04-16 江南大学 一种利用罗伊糖改善谷物食品品质的加工方法
US10231469B2 (en) 2014-03-15 2019-03-19 Mycotechnology, Inc. Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
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DK3240426T3 (da) * 2014-12-29 2019-07-22 Mofin S R L Fremstilling af en gærfri, meget fordøjelig pizza ved anvendelse af en dej indeholdende mælkesyrebakterier
WO2016138476A1 (en) * 2015-02-26 2016-09-01 Mycotechnology, Inc. Methods for lowering gluten content using fungal cultures
KR101565541B1 (ko) * 2015-05-22 2015-11-03 주식회사 파리크라상 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 유산균
WO2016210408A1 (en) 2015-06-25 2016-12-29 Manildra Milling Corporation Gluten-free starch and methods of producing same
AU2016343738B2 (en) * 2015-10-30 2021-05-13 Beth Israel Deaconess Medical Center, Inc. Methods for determination of bioactivity, quantity, removal, or inactivation of cereal amylase trypsin inhibitors in cereals, flours, plants, and complex foods
ITUB20159442A1 (it) * 2015-12-17 2017-06-17 New Gluten World Srl Metodo di detossificazione delle proteine del glutine dalle granaglie dei cereali e relativi usi in campo medico
US20190150457A1 (en) * 2016-02-17 2019-05-23 Dupont Nutrition Biosciences Aps Manufacture of lactic acid-fermented batter
US11166477B2 (en) 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
US10806101B2 (en) 2016-04-14 2020-10-20 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
CN115720814A (zh) 2016-04-14 2023-03-03 麦可科技有限公司 菌丝体化的高蛋白质食物产品、组合物及其制备方法
CN106520603B (zh) * 2016-10-27 2020-01-21 江南大学 一种在细胞水平筛选具有增强肠道细胞紧密连接功能益生菌的方法
AU2017423355A1 (en) * 2017-07-12 2020-02-27 GONZALEZ DE LA TORRE, Javier Method for degradation of gliadin to obtain gluten-free flour
KR102223309B1 (ko) * 2018-06-15 2021-03-05 한국생명공학연구원 젓갈로부터 분리된 글루텐 분해능을 가지는 락토바실러스 플란타룸 mb-0601 균주 및 이의 용도
CN109043307A (zh) * 2018-06-25 2018-12-21 北京协同创新研究院 一种半固态酶法水解谷物粉及其生产方法
WO2020061502A1 (en) 2018-09-20 2020-03-26 The Better Meat Company Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions
CN112056496A (zh) * 2020-09-09 2020-12-11 中国农业大学 一种利用乳酸菌降低面团麸质蛋白含量的方法
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ITRM20060369A1 (it) * 2006-07-17 2008-01-18 Giuliani Spa Miscela di batteri lattici per la preparazione di prodotti da forno senza glutine
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Also Published As

Publication number Publication date
RU2523597C2 (ru) 2014-07-20
US20120034339A1 (en) 2012-02-09
IT1392414B1 (it) 2012-03-02
JP5712138B2 (ja) 2015-05-07
CY1113844T1 (el) 2016-07-27
JP2012513198A (ja) 2012-06-14
SMT201300049B (it) 2013-07-09
NZ593374A (en) 2013-05-31
US20160205974A1 (en) 2016-07-21
EP2373173B1 (en) 2013-02-20
DK2373173T3 (da) 2013-03-25
CA2743599C (en) 2018-10-23
AU2009332504B2 (en) 2014-05-22
WO2010073283A3 (en) 2010-09-30
WO2010073283A2 (en) 2010-07-01
UA103788C2 (ru) 2013-11-25
RU2011130911A (ru) 2013-01-27
EP2373173A2 (en) 2011-10-12
HRP20130211T1 (hr) 2013-04-30
ES2402490T3 (es) 2013-05-06
BRPI0923646B1 (pt) 2019-09-03
CN102655756B (zh) 2014-04-23
SI2373173T1 (sl) 2013-05-31
MX2011005466A (es) 2011-06-16
PL2373173T3 (pl) 2013-06-28
JP2015043774A (ja) 2015-03-12
CN102655756A (zh) 2012-09-05
PT2373173E (pt) 2013-04-09
ITRM20080690A1 (it) 2010-06-24
ZA201103457B (en) 2012-10-31
AU2009332504A1 (en) 2010-07-01
US9386777B2 (en) 2016-07-12
CA2743599A1 (en) 2010-07-01
US10240139B2 (en) 2019-03-26

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