Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
| Autor: | Kumar S. Sunil, Chakra Siddappa Prashantkumar, Bennur Somashekharaiah Rashmi, Palegar Krishnappa Somaraja, Chidanandamurthy Thippeswamy Swamy, Devaraja Gayathri, M. Vasudha, Patil Prakash |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
lcsh:QR1-502 Bioengineering Peptide Bacillus Applied Microbiology and Biotechnology lcsh:Microbiology Gliadin Microbiology 03 medical and health sciences 0302 clinical medicine Celiac disease Proline Triticum chemistry.chemical_classification biology Mass spectrometry Research Hydrolysis HLA-DQ2 food and beverages nutritional and metabolic diseases Gluten digestive system diseases Glutamine 030104 developmental biology Enzyme chemistry Proteolysis biology.protein Food Microbiology 030211 gastroenterology & hepatology Antibody Biotechnology |
| Zdroj: | Microbial Cell Factories Microbial Cell Factories, Vol 19, Iss 1, Pp 1-11 (2020) |
| ISSN: | 1475-2859 |
| Popis: | Background Celiac disease is an intestinal chronic disorder with multifactorial etiology resulting in small intestinal mucosal injuries and malabsorption. In genetically predisposed individuals with HLA DQ2/DQ8 molecules, the gluten domains rich in glutamine and proline present gluten domains to gluten reactive CD4+ T cells causing injury to the intestine. In the present experimental design, the indigenous bacteria from wheat samples were studied for their gluten hydrolyzing functionality. Results Proteolytic activity of Bacillus spp. was confirmed spectrophotometrically and studied extensively on gliadin-derived synthetic enzymatic substrates, natural gliadin mixture, and synthetic highly immunogenic 33-mer peptide. The degradation of 33-mer peptide and the cleavage specificities of the selected isolates were analyzed by tandem mass spectrometry. The gluten content of the sourdough fermented by the chosen bacterial isolates was determined by R5 antibody based competitive ELISA. All the tested isolates efficiently hydrolyzed Z-YPQ-pNA, Z-QQP-pNA, Z-PPF-pNA, and Z-PFP-pNA and also cleaved 33-mer immunogenic peptide extensively. The gluten content of wheat sourdough was found to be below 110 mg/kg. Conclusion It has been inferred that four Bacillus spp especially GS 188 could be useful in developing gluten-reduced wheat food product for celiac disease prone individuals. |
| Databáze: | OpenAIRE |
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