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This bar graph shows the change in number of the TG2 binding motif QLP, specific to α2-gliadin, which remains available for TG2 binding after lactic fermentation and in vitro digestion of wheat flour. Wheat flour fermented with L. brevis, L. pentosus, or L. plantarum was compared to unfermented breads (control = 100%). Data are presented as means ± SD (n = 8–12) and shows the change 73%–122% of control. The asterisk indicates a significant change (p < 0.05) from control.
