Gluten hydrolyzing activity of Bacillus spp isolated from sourdough

Microbial Cell Factories
Bennur Somashekharaiah RashmiPatil Prakash

Abstract

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. 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. It has been inferred that four Bacillus spp especi...Continue Reading

References

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Citations

Jul 3, 2021·Nutrients·Verónica SeguraMaría de Lourdes Moreno

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Methods Mentioned

BETA
ELISA
deamidation

Software Mentioned

GraphPad
MassLynx
ProteinLynx Global Server ( PLGS
ProteinLynx Global Server
GraphPad Prism
WATERS
RIDA ® SOFT Win
RIDA
SOFT Win
ProteinLynx Global Server ( PLGS )

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