Gluten hydrolyzing activity of Bacillus spp isolated from sourdough.

ABSTRACT:

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 cleav

SUBMITTER: Rashmi BS 

PROVIDER: S-EPMC7291523 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature