Profil électrophorétique d’un blé dur fermenté traditionnellement type Hamoum BFH par rapport au blé dur normal

Abstract

Our ancestors always used the fermentation of food without having a scientific explanation. It was only in the beginning of the twentieth century which the researchers began to interest in these natural phenomena having a therapeutic potential. Recent researches showed that the BFH is considered as a miraculous product for the treatment and the prevention of the cancer. With the aim of identifying the influence of the fermentation by the traditional storage (Matmora) during 12 months, on the biochemical components of the wheat, we tried to make a comparative study between the properties of both samples of durum wheat and to estimate their nutritional values and to find that the fermented durum wheat possesses a less allergenic effect and which would be recommended for the people having an allergy and / or intolerance of the gluten The results of the electrophoresis on SDS-PAGE gel, showed a total degradation of proteins of the normal durum wheat after fermentation for albumins / globulin, gliadins and gluténins after sequential extraction of every proteins. In conclusion, the BFH could be a good alternative to the people having an allergy or intolerance for the gluten, but these results should be confirmed by others studies like allergenicity, antigénicité and dosages of proteins