New strain of lactobacillus casei with ability to degrade the immunotoxic peptide from gluten
| Autor: | Álvarez Sieiro, Patricia, Álvarez Sieiro, María Cruz, Redruello, Begoña, Ladero Losada, Víctor Manuel, Fernández García, María, Álvarez González, Miguel Ángel |
|---|---|
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | The invention relates to a bacterial strain, Lactobacillus casei IPLA12038 with deposit number CECT 8590, and its use for the degradation of gluten, gliadin or derivative peptides. The strain has been isolated from an acidic dough used to make bread. Its advantages include the ability to use gliadin as nitrogen source, possess peptidase activities involved in the degradation of it and be able to completely degrade the immunotoxic (33) amino acid peptide involved in triggering of celiac disease in a short period of time. The fact of considering it a GRAS and QPS microorganism, isolated from a fermented food, sensitive to antimicrobial gastrointestinal agents and resistant to gastrointestinal conditions tested in vitro, guarantees its use as a probiotic or nutraceutical supplement. Consejo Superior de Investigaciones Científicas (España) A1 Solicitud de patente con informe sobre el estado de la técnica |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|