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Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.
J Appl Microbiol. 2009 Feb; 106(2):421-31.JA

Abstract

AIMS

This work aimed at using a pool of selected enterococci and fungal proteases to hydrolyse wheat gluten during long-time fermentation.

METHODS AND RESULTS

A liquid dough made with wheat flour (20% w/w) was fermented with three Enterococcus strains (dough A) or with the combination of enterococci and Rhizopus oryzae proteases (dough B). After 48 h of fermentation, dough A and B had a concentration of water-soluble peptides approximately threefold higher than the chemically acidified dough (CAD), used as the control. The same was found for the concentration of free amino acids, being higher in dough B with respect to dough A. SDS-PAGE analysis showed that albumin and glutenin fractions were partially hydrolysed, while gliadins almost disappeared in dough A and B, as confirmed by two-dimensional electrophoresis, RP-HPLC and R5-ELISA analyses.

CONCLUSIONS

The combined use of enterococci and fungal proteases showed a decrease of the gluten concentration of more than 98% during long-time fermentation.

SIGNIFICANCE AND IMPACT OF THE STUDY

The use of the mixture of selected enterococci and R. oryzae proteases should be considered as a potential tool to decrease gluten concentration in foods.

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Authors+Show Affiliations

M'hir S
Laboratory of Ecology and Microbial Technology, National Institute of Applied Sciences and Technology, Tunis, Tunisia.
Rizzello CG
No affiliation info available
Di Cagno R
No affiliation info available
Cassone A
No affiliation info available
Hamdi M
No affiliation info available

MeSH

Celiac DiseaseChromatography, High Pressure LiquidElectrophoresis, Gel, Two-DimensionalElectrophoresis, Polyacrylamide GelEnterococcus faecalisEnzyme-Linked Immunosorbent AssayFermentationFlourGliadinPeptide HydrolasesRhizopusTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19200310

Citation

M'hir, S, et al. "Use of Selected Enterococci and Rhizopus Oryzae Proteases to Hydrolyse Wheat Proteins Responsible for Celiac Disease." Journal of Applied Microbiology, vol. 106, no. 2, 2009, pp. 421-31.
M'hir S, Rizzello CG, Di Cagno R, et al. Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease. J Appl Microbiol. 2009;106(2):421-31.
M'hir, S., Rizzello, C. G., Di Cagno, R., Cassone, A., & Hamdi, M. (2009). Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease. Journal of Applied Microbiology, 106(2), 421-31. https://doi.org/10.1111/j.1365-2672.2008.04008.x
M'hir S, et al. Use of Selected Enterococci and Rhizopus Oryzae Proteases to Hydrolyse Wheat Proteins Responsible for Celiac Disease. J Appl Microbiol. 2009;106(2):421-31. PubMed PMID: 19200310.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease. AU - M'hir,S, AU - Rizzello,C G, AU - Di Cagno,R, AU - Cassone,A, AU - Hamdi,M, PY - 2009/2/10/entrez PY - 2009/2/10/pubmed PY - 2010/3/27/medline SP - 421 EP - 31 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 106 IS - 2 N2 - AIMS: This work aimed at using a pool of selected enterococci and fungal proteases to hydrolyse wheat gluten during long-time fermentation. METHODS AND RESULTS: A liquid dough made with wheat flour (20% w/w) was fermented with three Enterococcus strains (dough A) or with the combination of enterococci and Rhizopus oryzae proteases (dough B). After 48 h of fermentation, dough A and B had a concentration of water-soluble peptides approximately threefold higher than the chemically acidified dough (CAD), used as the control. The same was found for the concentration of free amino acids, being higher in dough B with respect to dough A. SDS-PAGE analysis showed that albumin and glutenin fractions were partially hydrolysed, while gliadins almost disappeared in dough A and B, as confirmed by two-dimensional electrophoresis, RP-HPLC and R5-ELISA analyses. CONCLUSIONS: The combined use of enterococci and fungal proteases showed a decrease of the gluten concentration of more than 98% during long-time fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: The use of the mixture of selected enterococci and R. oryzae proteases should be considered as a potential tool to decrease gluten concentration in foods. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/19200310/Use_of_selected_enterococci_and_Rhizopus_oryzae_proteases_to_hydrolyse_wheat_proteins_responsible_for_celiac_disease_ L2 - https://doi.org/10.1111/j.1365-2672.2008.04008.x DB - PRIME DP - Unbound Medicine ER -