IT1392414B1 - Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine. - Google Patents

Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine.

Info

Publication number
IT1392414B1
IT1392414B1 ITRM2008A000690A ITRM20080690A IT1392414B1 IT 1392414 B1 IT1392414 B1 IT 1392414B1 IT RM2008A000690 A ITRM2008A000690 A IT RM2008A000690A IT RM20080690 A ITRM20080690 A IT RM20080690A IT 1392414 B1 IT1392414 B1 IT 1392414B1
Authority
IT
Italy
Prior art keywords
flours
gluten
procedure
complete degradation
microbial biotechnology
Prior art date
Application number
ITRM2008A000690A
Other languages
English (en)
Inventor
Carlo Giuseppe Rizzello
Giammaria Giuliani
Anna Benedusi
Angela Cassone
Marco Gobbetti
Angelis Maria De
Cagno Raffaella Di
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
Priority to ITRM2008A000690A priority Critical patent/IT1392414B1/it
Application filed by Giuliani Spa filed Critical Giuliani Spa
Priority to PT98075047T priority patent/PT2373173E/pt
Priority to AU2009332504A priority patent/AU2009332504B2/en
Priority to DK09807504.7T priority patent/DK2373173T3/da
Priority to PCT/IT2009/000569 priority patent/WO2010073283A2/en
Priority to PL09807504T priority patent/PL2373173T3/pl
Priority to RU2011130911/10A priority patent/RU2523597C2/ru
Priority to ES09807504T priority patent/ES2402490T3/es
Priority to NZ593374A priority patent/NZ593374A/xx
Priority to CA2743599A priority patent/CA2743599C/en
Priority to JP2011541720A priority patent/JP5712138B2/ja
Priority to MX2011005466A priority patent/MX2011005466A/es
Priority to CN200980152930.6A priority patent/CN102655756B/zh
Priority to SI200930551T priority patent/SI2373173T1/sl
Priority to US13/131,458 priority patent/US9386777B2/en
Priority to UAA201109222A priority patent/UA103788C2/ru
Priority to BRPI0923646A priority patent/BRPI0923646B1/pt
Priority to EP09807504A priority patent/EP2373173B1/en
Publication of ITRM20080690A1 publication Critical patent/ITRM20080690A1/it
Priority to ZA2011/03457A priority patent/ZA201103457B/en
Publication of IT1392414B1 publication Critical patent/IT1392414B1/it
Application granted granted Critical
Priority to HRP20130211AT priority patent/HRP20130211T1/hr
Priority to CY20131100243T priority patent/CY1113844T1/el
Priority to SM201300049T priority patent/SMT201300049B/it
Priority to JP2014203907A priority patent/JP2015043774A/ja
Priority to US15/073,450 priority patent/US10240139B2/en

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)
  • Wood Science & Technology (AREA)
  • Zoology (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)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
ITRM2008A000690A 2008-12-23 2008-12-23 Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine. IT1392414B1 (it)

Priority Applications (24)

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.
US13/131,458 US9386777B2 (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours
AU2009332504A AU2009332504B2 (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours
UAA201109222A UA103788C2 (ru) 2008-12-23 2009-12-17 Способ приготовления дрожжевой хлебобулочных изделий с помощью глютен-детоксифицированной муки
PL09807504T PL2373173T3 (pl) 2008-12-23 2009-12-17 Drobnoustrojowy sposób biotechnologiczny całkowitej degradacji glutenu w mąkach
RU2011130911/10A RU2523597C2 (ru) 2008-12-23 2009-12-17 Штамм молочнокислых бактерий (варианты) для полного разложения глютена в муке и его использование
ES09807504T ES2402490T3 (es) 2008-12-23 2009-12-17 Proceso de biotecnología microbiana para degradar completamente el gluten en harinas
NZ593374A NZ593374A (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours using a mixture of lactobacillus sanfranciscensis dsm22063 and lactobacillus plantarum dsm22064
CA2743599A CA2743599C (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours
JP2011541720A JP5712138B2 (ja) 2008-12-23 2009-12-17 粉中のグルテンを完全に分解するための微生物バイオ技術のプロセス
MX2011005466A MX2011005466A (es) 2008-12-23 2009-12-17 Proceso de biotecnologia microbiana para degradar completamente gluten en harinas.
CN200980152930.6A CN102655756B (zh) 2008-12-23 2009-12-17 彻底降解面粉中谷蛋白的微生物方法
PT98075047T PT2373173E (pt) 2008-12-23 2009-12-17 Processo de biotecnologia microbiana para degradar completamente o glúten nas farinhas
DK09807504.7T DK2373173T3 (da) 2008-12-23 2009-12-17 Mikrobiel bioteknologisk proces for komplet udarmning af gluten i meltyper
PCT/IT2009/000569 WO2010073283A2 (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours
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.
EP09807504A EP2373173B1 (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours
SI200930551T SI2373173T1 (sl) 2008-12-23 2009-12-17 Postopek mikrobiotične biotehnologije za popolno znižanje glutena v mokah
ZA2011/03457A ZA201103457B (en) 2008-12-23 2011-05-11 Process of microbic biotechnology for completely degrading gluten in flours
HRP20130211AT HRP20130211T1 (hr) 2008-12-23 2013-03-11 Postupak mikrobne biotehnologije za potpunu razgradnju glutena u brašnima
CY20131100243T CY1113844T1 (el) 2008-12-23 2013-03-22 Διαδικασια μικροβιακης βιοτεχνολογιας για την πληρη αποδομηση της γλουτενης στα αλευρια
SM201300049T SMT201300049B (it) 2008-12-23 2013-05-07 Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine
JP2014203907A JP2015043774A (ja) 2008-12-23 2014-10-02 粉中のグルテンを完全に分解するための微生物バイオ技術のプロセス
US15/073,450 US10240139B2 (en) 2008-12-23 2016-03-17 Process of microbic biotechnology for completely degrading gluten in flours

Applications Claiming Priority (1)

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.

Publications (2)

Publication Number Publication Date
ITRM20080690A1 ITRM20080690A1 (it) 2010-06-24
IT1392414B1 true IT1392414B1 (it) 2012-03-02

Family

ID=40843240

Family Applications (1)

Application Number Title Priority Date Filing Date
ITRM2008A000690A IT1392414B1 (it) 2008-12-23 2008-12-23 Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine.

Country Status (22)

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

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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
US10072311B2 (en) * 2012-11-08 2018-09-11 Ludwig Stocker Hofpfisterei Gmbh Microorganisms from sourdough
US20160015059A1 (en) * 2013-03-14 2016-01-21 Empire Technology Development Llc Food products containing coffee cherry particulates and methods for their preparation
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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
US10709157B2 (en) 2014-08-26 2020-07-14 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
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US9572364B2 (en) 2014-08-26 2017-02-21 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
PL3240426T3 (pl) 2014-12-29 2019-10-31 Mofin S R L Wytwarzanie wolnej od drożdży, wysoko strawnej pizzy z użyciem ciasta zawierającego bakterie kwasu mlekowego
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
AU2016283411A1 (en) 2015-06-25 2018-01-25 Manildra Milling Corporation Gluten-free starch and methods of producing same
CN108697116A (zh) * 2015-10-30 2018-10-23 贝丝以色列女执事医疗中心 用于测定谷物、面粉、植物和复合食品中的谷物淀粉酶胰蛋白酶抑制剂的生物活性、量、除去或失活的方法
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
EP3416491A1 (en) * 2016-02-17 2018-12-26 DuPont Nutrition Biosciences ApS Manufacture of lactic acid-fermented batter
US10806101B2 (en) 2016-04-14 2020-10-20 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
JP6931359B2 (ja) 2016-04-14 2021-09-01 マイコテクノロジー，インコーポレーテッド 菌糸体処理された高タンパク質食品組成物の生産のための方法及び使用
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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
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