Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity

Autor: Hélène Rogniaux, Marcela Albuquerque Cavalcanti de Albuquerque, Colette Larré, C. Klingebiel, Kamel-Eddine El Mecherfi, Roberta Lupi, Svetoslav Dimitrov Todorov, Bernard Onno, Sandra Denery-Papini, Bernadette Dora Gombossy de Melo Franco, Mehdi Cherkaoui, Olivier Tranquet
Přispěvatelé: Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université des sciences et de la Technologie d'Oran Mohamed Boudiaf [Oran] (USTO MB), Universidade de São Paulo (USP), Handong Global University, Laboratoire Synlab Provence, École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), RFI Food For Tomorrow, Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) : 2018/11475-3.
Rok vydání: 2021
Předmět:
Zdroj: Probiotics and Antimicrobial Proteins
Probiotics and Antimicrobial Proteins, 2021, pp.Early Access. ⟨10.1007/s12602-021-09808-1⟩
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
ISSN: 1867-1314
1867-1306
DOI: 10.1007/s12602-021-09808-1
Popis: International audience; Wheat is a worldwide staple food, yet some people suffer from strong immunological reactions after ingesting wheat-based products. Lactic acid bacteria (LAB) constitute a promising approach to reduce wheat allergenicity because of their proteolytic system. In this study, 172 LAB strains were screened for their proteolytic activity on gluten proteins and alpha-amylase inhibitors (ATIs) by SDS-PAGE and RP-HPLC. Gliadins, glutenins, and ATI antigenicity and allergenicity were assessed by Western blot/Dot blot and by degranulation assay using RBL-SX38 cells. The screening resulted in selecting 9 high gluten proteolytic strains belonging to two species: Enterococcus faecalis and Lactococcus lactis. Proteomic analysis showed that one of selected strains, Lc. lactis LLGKC18, caused degradation of the main gluten allergenic proteins. A significant decrease of the gliadins, glutenins, and ATI antigenicity was observed after fermentation of gluten by Lc. lactis LLGKC18, regardless the antibody used in the tests. Also, the allergenicity as measured by the RBL-SX38 cell degranulation test was significantly reduced. These results indicate that Lc. lactis LLGKC18 gluten fermentation can be deeply explored for its capability to hydrolyze the epitopes responsible for wheat allergy.
Databáze: OpenAIRE
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