Degradation of malathion, in aqueous extracts of asparagus (Asparagus officinalis)

Malathion was incubated in water extracts of vegetables at various temperatures and pH, and the amount of malathion present over time was analyzed by a gas chromatograph with a flame photometric detector. Malathion was degraded to a nondetectable level in a 1% asparagus extract incubated at pH 7.4 and 37 degrees C for 4 h. Carrot extract showed the second highest rate of malathion degradation (76%), followed by kale extract (23.7%), spinach extract (9.7%), and broccoli extract (1.5%) under the same conditions. The highest degradation rates of malathion were observed at 37 degrees C, when three different temperatures were tested (5, 25, and 37 degrees C) at pH 7.4. Rate constants were 0.134 min(-)(1) from a 1% asparagus solution and 0.095 min(-)(1) from a 0.5% asparagus solution. The highest degradation rate of malathion was achieved at pH 9 among the pHs tested (pH 4, 7.4, and 9) in a 0.5% asparagus solution. The 0.5% asparagus solution degraded dicarboxylic acid esters by almost 100% for dimethyl succinate and diethyl adipate, by 64% for diethyl acetyl succinate, and 30% for diethyl benzyl malonate when incubated at pH 9 for 20 min. The results support the hypothesis that the enzyme that degrades malathion in the asparagus solutions is a carboxylesterase.     

Acetone precipitation of the scrapie agent results in successful recovery of PrP(Sc) but decreased infectivity

Bioassay is considered the most sensitive method for evaluating prion inactivation procedures. Because prions are resistant to methods effective at inactivating conventional microorganisms, prion inactivation research has focused on relatively harsh alternatives, such as concentrated sodium hypochlorite or sodium hydroxide. Often, bioassay for residual infectivity in these studies requires dilution or biochemical alteration of the treated sample in order to maintain subject health and survival. Ideally, prions from treated samples could be sufficiently separated from the inactivating agent without alteration of the sample and with negligible loss of infectivity prior to inoculation into the bioassay host. The current study was designed to evaluate acetone precipitation of the disease-associated form of the prion protein (PrP(Sc)) from brain homogenate derived from mice with the RML (Rocky Mountain Laboratory) strain of scrapie. The ability to recover PrP(Sc) was evaluated by Western blot. Dilutions of acetone-precipitated RML-positive brain homogenate were compared to nonprecipitated RML homogenate, resulting in similar PrP(Sc) detection levels down to 0.025 mg equivalents of brain tissue. The impact of the method on infectivity was investigated by bioassay in intracranially inoculated tga20 mice. Additionally, contributions to infectivity from the pellet and supernatant fractions were investigated. Acetone precipitation resulted in a 1-log?? reduction in infectivity. Infectivity could not be reconstituted by the acetone soluble fraction of the infectious sample or uninfected brain. This study demonstrates that PrP(Sc) can successfully be precipitated out of infected brain homogenate using acetone but that there is a reduction in infectivity attributable to the procedure that would need to be considered when evaluating bioassay results.     

Influence of thiol metabolism of lactobacilli on egg white proteins in wheat sourdoughs

In wheat sourdoughs, the degradation of gluten proteins is favored by acidification and reducing conditions. This study aimed to determine the proteolytic degradation of egg white proteins in wheat sourdoughs acidified with lactobacilli differing in their thiol metabolism. Ovotransferrin was the only major egg white protein that degraded during sourdough fermentations. An extensive degradation of ovotransferrin required a heterofermentative lactobacilli starter, Lactobacillus sanfranciscensis, with glutathione reductase activity. Ovotransferrin was more resistant to breakdown when sourdoughs were acidified with homofermentative lactobacilli or a mutant strain of L. sanfranciscensis lacking the glutathione reductase. Its susceptibility to proteolysis in L. sanfranciscensis sourdoughs is thus attributable to thiol accumulation by L. sanfranciscensis, which apparently altered the structure of ovotransferrin through a reduction of disulfide bonds. Proteolytic degradation of ovotransferrin was attributable to wheat aspartic proteinases. In addition to the susceptibility to proteolysis, other functional properties of egg proteins may be influenced by thiol-exchange reactions.     

Determination of the activity of acidic phytate-degrading enzymes in cereal seeds

Five different methods were compared to elucidate the total activity of the acidic phytate-degrading enzymes present in the seeds of rye, wheat, and barley. Phytate-degrading activity was studied at pH 5.0 by quantifying the liberated phosphate. Rye showed the highest acid phytate-degrading activity among the cereals studied. Using an aqueous extract, only 30-50% of the activity was found (rye, 3443 mU g(-1) of grain; wheat, 1026 mU g(-1) of grain; barley, 1032 mU g(-1) of grain) compared to that found by the direct incubation of the dry-milled cereal grains in a buffered phytate-containing solution (rye, 6752 mU g(-1) of grain; wheat, 2931 mU g(-1) of grain; barley, 2093 mU g(-1) of grain). Extending the extraction time resulted in an increase in extractable phytate-degrading activity by, at maximum, 10-15%. Extraction of phytate-degrading activity is strongly enhanced in the presence of Triton X-100 and the protease inhibitor phenylmethylsulfonyl fluoride (rye, 6536 mU g(-1) of grain; wheat, 2873 mU g(-1) of grain; barley, 2023 mU g(-1) of grain), suggesting at least a partial association with membrane structures and a degradation by proteolytic activity during extraction. In addition, it was shown that determining phytate-degrading activity by quantification of the liberated inorganic phosphate is more robust and precise than determining phytate-degrading activity by quantification of the residual phytate.     

Extraction of Antioxidants from Wheat Bran Using Conventional Solvent and Microwave-Assisted Methods

Total phenolic and tocopherol contents and free radical scavenging capability of wheat bran extracted using conventional and microwave-assisted solvent extraction methods were studied. Three different solvents (methanol, acetone, and hexane) were used in the conventional solvent extraction. Methanol was the most effective solvent, producing higher extraction yield (4.86%), total phenolic compound content (241.3 μg of catechin equivalent/g of wheat bran), and free radical scavenging capability (0.042 μmol of trolox equivalent/g of wheat bran) than either acetone or hexane. However, there was no significant difference in the total tocopherol contents (13.6–14.8 μg/g of wheat bran) among the three different solvent extraction methods. Microwave-assisted solvent extraction using methanol significantly increased the total phenolic compound content to 467.5 and 489.5 μg of catechin equivalent; total tocopherol content to 18.7 and 19.5 μg; and free radical scavenging capability to 0.064 and 0.072 μmol of trolox equivalent/g of wheat bran at extraction temperatures of 100 and 120°C, respectively. However, extraction yields of conventional methanol solvent and microwave-assisted methanol extractions at different temperatures were not significantly different.     

尕海湿地不同退化梯度土壤脲酶与蛋白酶活性时空分布特征

为探讨高寒湿地退化对土壤酶活性的影响，本文以青藏高原东缘尕海湿地未退化、轻度退化、中度退化和重度退化4种不同退化梯度的0～10、10～20和20～40 cm层土壤为研究对象，研究不同退化梯度土壤脲酶与蛋白酶活性时空变化特征。结果表明：随退化梯度加剧，土壤含水量降低，温度升高；土壤脲酶活性在0～40 cm土层中表现为随退化加剧而逐渐降低，而蛋白酶活性趋势恰好相反；除重度退化外，其他退化梯度土壤两种酶活性均随土层加深而降低；0～40 cm土层中脲酶与蛋白酶活性分别在7、8月和6、7月最高；相关性分析表明土壤脲酶活性与蛋白酶活性和温度极显著正相关(P<0.01)；土壤蛋白酶活性与微生物生物量氮极显著正相关(P<0.01)，与含水量和温度显著正相关(P<0.05)，与硝态氮显著负相关(P<0.05)。沼泽化草甸退化显著增加土壤表层脲酶活性而降低蛋白酶活性；温度对土壤脲酶与蛋白酶活性起促进作用，含水量、微生物生物量氮对土壤蛋白酶活性具有促进作用。     

Comparative study of methods for the extraction of eleven organophosphorus pesticide residues in rice.

Several extraction methods are compared for the simultaneous analysis of organophosphorus pesticides in unpolished rice. Four stationary phases were used for the subsequent gas-liquid chromatographic (GLC) determination of the selected pesticides. Using 3 different GLC columns, 11 pesticides were completely separated and identified. The efficiency of the cleanup and the sensitivity of the analytical method were evaluated by using powdered unpolished rice samples fortified with the pesticides and also wheat and dried bean samples. Average recoveries ranged from 74.7% for disulfoton to 97.4% for malathion in unpolished rice and from 68.1% for disulfoton to 108.3% for malathion in other crops. The method described is applicable to the analysis of selected organophosphorus pesticide residues in unpolished rice, wheat, buckwheat, and dried beans.     

Interactive Effects of Salinity Stress and Zn Availability on Physiological Properties,Antioxidant Activity,and Micronutrients Content of Wheat (Triticum aestivum) Plants

In order to evaluate the combined effects of salinity stress and Zinc (Zn) applications on wheat growth, an experiment was conducted with the treatments included four Zn levels (0, 10, 20, and 40 mg/kg of dried soil) and three levels of sodium chloride (NaCl) salinity of irrigation water (0, 100, and 200 mM NaCl). Salinity caused a significant reduction in chlorophyll a and b content. The activity of catalase (CAT), superoxide dismutase (SOD), and glutathione reductase (GR) was enhanced as salinity level was increased. The significant enhancement in concentration of sodium due to the salinity was alleviated by Zn addition. Potassium content was increased by Zn treatments. A substantial increase was observed in leaf Zn concentration as the applied level of Zn was increased. Overall, these results indicate some positive and negative interactions of salinity and Zn application, which could be helpful in management of the saline soil and water.     

Enantioselective degradation and chiral stability of malathion in environmental samples

The dissipation behaviors of the two enantiomers of the organophosphorus pesticide malathion (MA) in environment samples were elucidated using a normal-phase high-performance liquid chromatography with a cellulose-tris(3,5-dimethylphenylcarbamate) (CDMPC) chiral column. A validated chiral residue analysis method in soil and water was established; the average recoveries for the two enantiomers were 88-102% in soil and 81-99% in water. Racemic and enantiopure R-(+)- and S-(-)-MA were incubated in five soil and water systems. The results of the degradation of racemate in all of the environment samples showed the inactive S-(-)-enantiomer degraded more rapidly than the active R-(+)-enantiomer, resulting in a relative enrichment of the R-form. Moreover, when the enantiopure S-(-)- and R-(+)-MA were incubated in three well-chosen soil and water samples, respectively, inversion from one enantiomer to another was found, indicating that using the optically pure enantiomer will not help to increase the bioactivity and reduce the environmental pollution.     

Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.)

Four kinds of solvent extracts from three Chinese barley varieties (Ken-3, KA4B, and Gan-3) were used to examine the effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley through free radical scavenging activity, reducing power and metal chelating activity, and individual and total phenolic contents. Results showed that extraction solvent mixtures had significant impacts on antioxidant activity estimation, as well as different extraction capacity and selectivity for free phenolic compounds in barley. The highest DPPH* and ABTS*+ scavenging activities and reducing power were found in 80% acetone extracts, whereas the strongest *OH scavenging activity, O2*- scavenging activity, and metal chelating activity were found in 80% ethanol, 80% methanol, and water extracts, respectively. Additionally, 80% acetone showed the highest extraction capacity for (+)-catechin and ferulic, caffeic, vanillic, and p-coumaric acids, 80% methanol for (-)-epicatechin and syringic acid, and water for protocatechuic and gallic acids. Furthermore, correlations analysis revealed that TPC, reducing power, DPPH* and ABTS*+ scavenging activities were well positively correlated with each other (p < 0.01). Thus, for routine screening of barley varieties with higher antioxidant activity, 80% acetone was recommended to extract free phenolic compounds from barley. DPPH* scavenging activity and ABTS*+ scavenging activity or reducing power could be used to assess barley antioxidant activity.     

Degradation of Secalins During Rye Sourdough Fermentation

Rye sourdough (RSD) gives rye bread mildly acidic taste and desired flavor. Flavor precursors (amino acids and small peptides) are generated in the proteolytic breakdown of rye proteins. Our aim was to study the protein degradation during RSD fermentations. Two sourdoughs were prepared of flours derived from two rye cultivars (Amilo and Akusti). RSD samples were collected during fermentations. Three protein fractions were obtained by sequential protein extraction and these were analyzed by SDS‐PAGE. Free amino nitrogen (FAN) was measured with a ninhydrin method. In addition, two rye incubations without starter microorganisms (with antibiotics) were made at pH 3.6 and 6.1, and proteinase profiles of the rye cultivars were analyzed at pH 4.3. SDS‐PAGE analysis showed that during RSD fermentations, rye proteins, especially the alcohol‐soluble secalins, were degraded. Secalins also evidently degraded during the incubation without starter microorganisms at pH 3.6. Aspartic proteinases were in the major proteinase group in both rye cultivars. This study confirms that endogenous proteinases of rye, mainly aspartic proteinases, hydrolyze rye proteins, especially secalins, during RSD fermentation. Protein degradation in rye sourdoughs may thus be enhanced by selecting rye flours with high proteolytic activity toward secalins.     

Degradation behavior of soy protein-wheat gluten films in simulated soil conditions

Films containing soy protein and wheat gluten were exposed to simulated farmland soil mix over a period of 30 days and monitored for degradation. The simulated farmland soil mix (topsoil/sand/Sunshine compost/vermiculite, 59:6:25:10, wt %) was mixed and stored at ambient humidity (48-55%) and temperature (20-24 degrees C); the soil mix was constantly maintained at 15% moisture by weight. Research focused on evaluating the effectiveness of gluten and cysteine additions on biodegradable behavior in the simulated farmland soil conditions. The four types of films, soy protein (S:G 1:0); soy protein with cysteine addition (S:G 1:0 + CYS); soy protein-wheat gluten (S:G 4:1); and soy protein-wheat gluten with cysteine addition (S:G 4:1 + CYS), were prepared at pH 7. 0 for degradation studies. Soy protein-gluten film rapidly degraded with 50% weight loss in about 10 days and with up to 95% weight loss in 30 days. Tensile strength and elongation of all soy protein-gluten films significantly decreased in 3 days. However, cysteine addition delayed the degradation rate of soy protein-gluten films. Soy protein-wheat gluten film disintegrated after 20 days in the simulated farmland soil environment. These results suggest that wheat gluten and cysteine addition to soy protein-based films could delay degradation rates due to their high disulfide contents.     

Effects of Wheat Bug (Eurygaster maura) Protease on Glutenin Proteins

Proteolytic degradation of 50% 1-propanol insoluble (50PI) glutenin of six common wheat cultivars by wheat bug (Eurygaster maura) protease was investigated using reversed-phase HPLC. Wheat at the milk-ripe stage was manually infested with adult bugs. After harvest, bug-damaged kernels were blended (2:1, kernel basis) with undamaged grain of the same cultivar. Samples of ground wheat were incubated in distilled water for different times (0, 30, 60, and 120 min). The incubated whole meal samples were subsequently freeze-dried and stored until analysis. The degree of proteolytic degradation of 50PI glutenin was determined based on the quantity of total glutenin subunits (GS), high molecular weight GS (HMW-GS), and low molecular weight GS (LMW-GS). For ground wheat samples incubated for ≥30 min, 50PI glutenin was substantially degraded as evidenced by a >80% decrease on average in total GS, HMW-GS, and LMW-GS. Some cultivars showed different patterns of glutenin proteolysis as revealed by differences in the ratios of HMW-GS to LMW-GS between sound and bug-damaged samples; a significant decrease in this ratio was found for four cultivars. This evidence, combined with other observations, indicated that there were intercultivar differences in polymeric glutenin resistance to the protease of the wheat bug Eurygaster maura. While the nature of this resistance is unknown, it should be possible to select and develop wheat cultivars with improved tolerance for wheat bug damage. Propanol insoluble glutenin, which corresponds to relatively large glutenin polymers, appears to be an excellent quantitative marker for this purpose.     

Factors affecting the dissolution and degradation of oriental mustard-derived sinigrin and allyl isothiocyanate in aqueous media

Sinigrin, the predominant glucosinolate in the oriental mustard Brassica juncea, is mainly degraded upon the enzymatic action of myrosinase under normal conditions to give allyl isothiocyanate (AITC) in an aqueous media. Because AITC is considered to be the principal nematicidal ingredient in B. juncea, its stability in aqueous media is an important issue in achieving efficient nematode control. Pure sinigrin and AITC were found to be relatively stable in buffered water in the pH range of 5.00-7.00 but less stable at pH 9.00. Both sinigrin and AITC were more stable in soil water (supernatant of a 1:1 water/air-dried soil mixture) than in buffered water at the same pH range of 5.00-9.00. Sinigrin dissolved from the mustard bran or ground seed into water very quickly and was degraded by codissolved myrosinase to AITC. The AITC that formed from the degradation of sinigrin was found to be more stable in the soil water than in the buffered water. Buffer capacity was considered to be one of the factors that contributed to the stabilization of AITC in the soil water, but other unknown factors from both bran or seed and soil may also have contributed to the stabilization.     

小麦花药蛋白质组双向电泳技术体系的优化

以小麦单核期花药为材料,比较了两种不同蛋白质提取方法TCA/丙酮法和酚提取法及不同的蛋白质裂解液组成对双向电泳的影响,并在蛋白质上样量和SDS-PAGE胶浓度等方面也进行了探索与优化。结果表明,采用TCA/丙酮提取法比用酚提取法提取的蛋白质所得的2-DE胶图谱上蛋白质点数增加,图谱背景也比较清晰;样品溶解于含有硫脲和TBP的蛋白质裂解液Ⅱ中,可显著提高蛋白质的溶解性,在2-DE图谱上可分辨出554个蛋白质点,比用蛋白质裂解液Ⅰ提取的蛋白多39个点。以TCA-丙酮法提取小麦花药组织中的蛋白,用蛋白质裂解液Ⅱ[7mol/L尿素、2mol/L硫脲、4%CHAPS、2%TBP、65mmol/L DTT、0.2%载体两性电解质(其中0.1%pH 3~10,0.1%pH4~6)]溶解蛋白,以pH4~7线性17cm的IPG胶条进行双向凝胶电泳,在上样量为800μg,13%SDS-PAGE胶浓度下,蛋白质得到了更好的分离,2-DE图谱上可分辨出631个蛋白点,图谱质量最佳。优化后的双向电泳技术体系,适合于小麦花药全蛋白质的双向电泳分析。     

Literature data may underestimate the actual antioxidant capacity of cereals

Several recent articles have reported a significant antioxidant capacity of cereal products, determined in methanolic and ethanolic extracts. The aim of this work was to conduct an assessment of the antioxidant capacity of cereals using both chemical and in vitro digestive enzymatic extraction of antioxidants. Ferric reducing power (FRAP) and free radical scavenging capacity (DPPH) methods were used to determine the antioxidant capacity in wheat flour, bread, raw and boiled rice, wheat bran, and oat bran. The most efficient antioxidant extraction was achieved by using successively acidic methanol/water (50:50 v/v, pH 2) and acetone/water (70:30 v/v). The antioxidant capacity in these extracts ranged from 1.1 to 4.4 micromol Trolox/g dw. A significant amount of hydrolyzable phenolics with a high antioxidant capacity (from 5 to 108 micromol Trolox/g dw) was found in the residues of this aqueous-organic extraction. The antioxidant capacities of these nonextractable polyphenols are usually ignored in the literature, although they may have an antioxidant role in the gastrointestinal tract, especially after colonic fermentation, and may be fermentated to active metabolites. On the other hand, in vitro digestive enzymatic extracts obtained by enzymatic treatments that mimic conditions in the gastrointestinal tract showed that the amount of antioxidants released by the cereal matrix into the human intestine may be higher than the one that can be expected from measurements in the usual aqueous-organic extracts.     

Degradation of lignin in wheat straw during growth of the oyster mushroom (Pleurotus ostreatus) using off-line thermochemolysis with tetramethylammonium hydroxide and solid-state (13)C NMR.

The oyster mushroom (Pleurotus ostreatus) is widely cultivated on wheat straw (Triticum aestivum); however, there is a need to better understand the relationship between the chemical composition of the compost and mushroom growth. Wheat straw was degraded over a period of 63 days by P. ostreatus during which time it was sampled at weekly intervals. Off-line thermochemolysis with tetramethylammonium hydroxide and solid-state (13)C NMR were then used in the molecular characterization of the undegraded wheat straw and the degraded samples. The degraded wheat straw samples had a lower proportion of syringyl- to guaiacyl-derived moieties and cinnamyl- to guaiacyl-derived moieties than the undegraded control. There were increases in both guaiacyl and syringyl acid to aldehyde ratios with composting time, which showed that side-chain oxidation has been mediated by P. ostreatus. The (13)C NMR spectra confirmed the increase in carboxyl content but indicated that the overall lignin and methoxyl contents remained relatively constant, although some nonsystematic variations were observed. The spectra also showed a decrease in amorphous noncellulosic polysaccharides in relation to the crystalline cellulose upon degradation.     

Variation in phenolic composition and antioxidant activity during flower development of safflower (Carthamus tinctorius L.)

This work was aimed to study the effect of extraction solvent system with varying polarities on polyphenol, flavonoid and proanthocyanidin contents and DPPH scavenging activity. Obtained results showed that phenolic contents and antioxidant activities varied considerably as function of solvent polarity. The extraction with acetone/water (2:8) showed the highest flower polyphenol content (15.09 mg GAE/g DW). Moreover, antiradical capacities against DPPH, chelating power and lipid peroxidation assay were maximal in acetone/water (2:8) of flower extract. Significant variation in antioxidant properties was observed between different development stages of Carthamus tinctorius flowers; the highest antioxidant activity was observed at stage III (full flowering) while phenolic composition reached its maximum at stage II (flower formation). Gallic acid was the most abundant phenolic compound in C. tinctorius orange flowers, accounting for about 102.57 (μg/g DW). Findings underline the potential health benefits as a result of consuming C. tinctorius flowers and suggest that it could be used as valuable flavor with functional properties for food or nutraceutical products on the basis of the high polyphenol contents and antioxidant activities.     

不同柑橘类果胶分子的理化特性、结构及凝胶性能

为了解不同果胶的理化性质、结构与其功能特性的区别,拓展不同性能果胶的针对化应用,提高柑橘加工副产物的附加值。该研究采用酸提法从上饶柚子皮、赣南脐橙皮、南丰蜜桔皮、日本柚子皮、小青柑皮、柠檬皮6种柑橘类水果果皮渣中分别提取果胶,依次为HMP-1、HMP-2、HMP-3、HMP-4、HMP-5和HMP-6,并对其理化特性、结构及凝胶性能进行比较分析。结果表明：不同来源的6种柑橘果胶酯化度在67.20%～75.45%,均为高酯果胶（high methoxyl pectin, HMP）,具备阴离子多糖特性,在提取过程中均出现了不同程度的降解,理化特性和分子结构上存在一定差别。果胶的分子量、黏度、分子链结构等因素共同作用于果胶的凝胶性能,6种HMP均能形成具有一定强度的酸/糖凝胶,将水分截留在三维凝胶网络中,经历冻融循环过程持水性仍在96%以上,具备较好的稳定性。其中分子量较低的HMP-1和HMP-6凝胶强度最高,胶凝度均在200°以上,这与HMP-1的高同型半乳糖醛酸聚糖（HG）含量、较完整的分子结构,以及HMP-6较高的鼠李糖半乳糖醛酸聚糖-I（RG-I）含量及分支度有关,而分子量及黏度较高的HMP-5的弱凝胶强度则与其较大的分子链降解程度及低RG-I含量有关,表明HG和RG-I结构域对凝胶的形成均有促进作用。原子力显微镜图像也显示,HMP-1和HMP-6中出现较为明显的分子链交联。对不同柑橘类果胶的理化性质、结构与凝胶特性进行比较分析,为确定凝胶性能更加优异的提取原料、果胶的扩大化生产及针对性应用提供了理论参考。     

Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities

The prolamins of wheat, rye, and barley contain structures that are harmful to gluten-sensitive people, and an extensive degradation of these prolamins during food processing might eliminate this problem. Sourdough fermentation is a cereal food process during which some protein degradation occurs. In this study, the prolamin hydrolysis that occurred in a high-proteolytic-activity germinated-wheat sourdough (GWSD) was compared with that of wheat sourdough systems which contained moderate or no proteolytic activities. Virtually all of the wheat prolamins (gliadins and glutenins) were degraded during the GWSD fermentation. Quantification of its prolamin levels confirmed that extensive prolamin hydrolysis had occurred in the GWSD. This hydrolysis was attributed to the cysteine proteinase activities of the germinated wheat. The use of high-proteolytic sourdoughs in baking could make it possible to prepare new low-prolamin cereal-based products for use by gluten-sensitive people, who could then diversify their diets by including these whole-grain containing products into their every-day diets.