Möchten Sie über diese Zeitschrift informiert bleiben? Klicken Sie bitte auf die Buttons, um unsere Alerts zu abonnieren.
Möchten Sie über diese Zeitschrift informiert bleiben? Klicken Sie bitte auf die Buttons, um unsere Alerts zu abonnieren.
Enterococcus faecalis CIRM-BIA2928 induces gluten proteolysis and reduces gluten immunoreactivity during fermentation
in Beneficial MicrobesSearch for other papers by E. Le Corre in
Current site
Google Scholar
Search for other papers by R. Tareb in
Current site
Google Scholar
Search for other papers by H. Rogniaux in
Current site
Google Scholar
Search for other papers by B. Annic in
Current site
Google Scholar
Search for other papers by G. Bouchaud in
Current site
Google Scholar
Search for other papers by W. Dijk in
Current site
Google Scholar
Abstract
Wheat is a staple food for human consumption thanks to its nutritional and technological quality. Worldwide, around 8% of the population is affected by wheat-related disorders, such as wheat allergy, celiac disease or non-celiac gluten-sensitivity. Food processing can modify gluten protein structure and immunoreactivity. Bacterial fermentation by Lactic Acid Bacteria (LAB) is of particular interest, as fermentation can cause the hydrolysis of gluten proteins. Our study aimed to identify LAB capable of hydrolysing gluten and to establish optimal fermentation conditions. Fifteen bacterial strains were screened on a liquid medium containing gluten as the sole nitrogen source. The protein profile of all fermentation products was characterised by SDS-PAGE. Of selected strains, a detailed peptide analysis of hydrolysed fermentation products was performed using mass spectrometry. Protein immunoreactivity was assessed by competitive ELISA. Finally, the bacterial enzyme class responsible for gluten hydrolysis was identified. One strain of Enterococcus faecalis (CIRM-BIA2928) was capable of hydrolysing gluten during fermentation. Fermentation time and bacterial cell concentration were identified as two factors modulating proteolysis. Gluten proteolysis led to a clear reduction in the immunoreactivity of the R5 peptide, implicated in celiac disease. This proteolysis was caused by zinc metalloprotease enzymes. Enterococcus faecalis CIRM-BIA2928 has interesting characteristics for hydrolysing wheat proteins. Hydrolyzed gluten could be used for preventive purposes to induce oral tolerance or for therapeutic purposes in wheat-allergic patients to avoid triggering a reaction.
Kauf
Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):
Institutszugang
Melden Sie sich mit Open Athens, Shibboleth oder Ihren institutionellen Anmeldedaten an.
Persönliche Anmeldung
Melden Sie sich mit Ihrem brill.com-Konto an
-
Abe, R., Shimizu, S., Yasuda, K., Sugai, M., Okada, Y., Chiba, K., Akao, M., Kumagai, H. and Kumagai, H., 2014. Evaluation of reduced allergenicity of deamidated gliadin in a mouse model of wheat-gliadin allergy using an antibody prepared by a peptide containing three epitopes. Journal of Agricultural and Food Chemistry 62: 2845-2852. https://doi.org/10.1021/jf4034078
-
Adekoya, O.A. and Sylte, I., 2009. The thermolysin family (M4) of enzymes: therapeutic and biotechnological potential. Chemical Biology & Drug Design 73: 7-16. https://doi.org/10.1111/j.1747-0285.2008.00757.x
-
Aguilar Galvez, A.C., Dubois Dauphin, R., Destain, J., Campos, D. and Thonart, P., 2012. Les enteÌrocoques: avantages et inconveÌnients en biotechnologie (syntheÌse bibliographique). Biotechnologie, Agronomie, SocieÌteÌ et Environnement 16.
-
Akamine, I.T., Mansoldo, F.R.P., Cardoso, V.S., de Souza Dias, E.P. and Vermelho, A.B., 2023. Hydrolase activities of sourdough microorganisms. Fermentation 9: 703. https://doi.org/10.3390/fermentation9080703
-
Ali, L., Goraya, M.U., Arafat, Y., Ajmal, M., Chen, J.-L. and Yu, D., 2017. Molecular mechanism of quorum-sensing in Enterococcus faecalis: its role in virulence and therapeutic approaches. International Journal of Molecular Sciences 18: 960. https://doi.org/10.3390/ijms18050960
-
Aljada, B., Zohni, A. and El-Matary, W., 2021. The gluten-free diet for celiac disease and beyond. Nutrients 13: 3993. https://doi.org/10.3390/nu13113993
-
Alvarez-Sieiro, P., Redruello, B., Ladero, V., MartıÌn, M.C., FernaÌndez, M. and Alvarez, M.A., 2016. Screening sourdough samples for gliadin-degrading activity revealed Lactobacillus casei strains able to individually metabolize the coeliac-disease-related 33-mer peptide. Canadian Journal of Microbiology 62: 422-430. https://doi.org/10.1139/cjm-2015-0796
-
Ballegaard, A.R., Castan, L., Larsen, J.M., Piras, C., Villemin, C., Andersen, D., Madsen, C.B., Roncada, P., Brix, S., Denery-Papini, S., Mazzucchelli, G., Bouchaud, G. and Bøgh, K.L., 2021. Acid hydrolysis of gluten enhances the skin sensitizing potential and drives diversification of IgE reactivity to unmodified gluten proteins. Molecular Nutrition & Food Research 65: 2100416. https://doi.org/10.1002/mnfr.202100416
-
Ballegaard, A.-S.R. and Bøgh, K.L., 2023. Intestinal protein uptake and IgE-mediated food allergy. Food Research International 163: 112150. https://doi.org/10.1016/j.foodres.2022.112150
-
Baran, A., Nadaroglu, H., Ãnem, H. and Adigüzel, M., 2022. Proteolytic activities and safety use of Enterococcus faecalis strains isolated from Turkish white pickled cheese and milk samples. Journal of the Hellenic Veterinary Medical Society 72: 3391. https://doi.org/10.12681/jhvms.29382
-
Baranli Aydinlioglu, G., Ocak, M. and Can, D., 2024. Development of tolerance in children with henâs egg allergy using the egg ladder. Asthma Allergy Immunology: 253-260. https://doi.org/10.21911/aai.2024.589
-
Battais, F., Richard, C., Jacquenet, S., Denery-Papini, S. and Moneret-Vautrin, D.-A., 2008. Wheat grain allergies: an update on wheat allergens. European Annals of Allergy and Clinical Immunology 40: 67-76.
-
Biesiekierski, J.R., 2017. What is gluten? Journal of Gastroenterology and Hepatology 32: 78-81. https://doi.org/10.1111/jgh.13703
-
Buyuktiryaki, B., Soyer, O., Bingol, G., Can, C., Nacaroglu, H.T., Bingol, A., Arik Yilmaz, E., Aydogan, M. and Sackesen, C., 2024. Milk ladder: who? When? How? Where? With the lowest risk of reaction. front. Allergy 5. https://doi.org/10.3389/falgy.2024.1516774
-
Campana, R., Huang, H.-J., Freidl, R., Linhart, B., Vrtala, S., Wekerle, T., Karaulov, A. and Valenta, R., 2017. Recombinant allergen and peptide-based approaches for allergy prevention by oral tolerance. Seminars in Immunology 30: 67-80. https://doi.org/10.1016/j.smim.2017.08.017
-
Castan, L., Villemin, C., Claude, M., Aubert, P., Durand, T., Neunlist, M., Brossard, C., Magnan, A., Bodinier, M. and Bouchaud, G., 2018. Acid-hydrolyzed gliadins worsen food allergies through early sensitization. Molecular Nutrition & Food Research 62: 1800159. https://doi.org/10.1002/mnfr.201800159
-
Cianferoni, A., 2016. Wheat allergy: diagnosis and management. Journal of Asthma and Allergy 9: 13-25. https://doi.org/10.2147/JAA.S81550
-
Cox, J. and Mann, M., 2008. MaxQuant enables high peptide identification rates, individualized p.p.b.-range mass accuracies and proteome-wide protein quantification. Nature Biotechnology 26: 1367-1372. https://doi.org/10.1038/nbt.1511
-
De Angelis, M., Cassone, A., Rizzello, C.G., Gagliardi, F., Minervini, F., Calasso, M., Di Cagno, R., Francavilla, R. and Gobbetti, M., 2010. Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases. Applied and Environmental Microbiology 76: 508-518. https://doi.org/10.1128/AEM.01630-09
-
De Angelis, M.D., Rizzello, C.G., Fasano, A., Clemente, M.G., Simone, C.D., Silano, M., Vincenzi, M.D., Losito, I. and Gobbetti, M., 2006. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue probiotics and gluten intolerance. Biochimica et Biophysica Acta Molecular Basis of Disease 1762: 80-93. https://doi.org/10.1016/j.bbadis.2005.09.008
-
Del Papa, M.F., Hancock, L.E., Thomas, V.C. and Perego, M., 2007. Full activation of Enterococcus faecalis gelatinase by a C-terminal proteolytic cleavage. Journal of Bacteriology 189: 8835-8843. https://doi.org/10.1128/JB.01311-07
-
Di Cagno, R., De Angelis, M., Auricchio, S., Greco, L., Clarke, C., De Vincenzi, M., Giovannini, C., DâArchivio, M., Landolfo, F., Parrilli, G., Minervini, F., Arendt, E. and Gobbetti, M., 2004. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Applied and Environmental Microbiology 70: 1088-1096. https://doi.org/10.1128/AEM.70.2.1088-1096.2004
-
Di Cagno, R., De Angelis, M., Lavermicocca, P., De Vincenzi, M., Giovannini, C., Faccia, M. and Gobbetti, M., 2002. Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Applied and Environmental Microbiology 68: 623-633. https://doi.org/10.1128/AEM.68.2.623-633.2002
-
Elashiry, M.M., Bergeron, B.E. and Tay, F.R., 2023. Enterococcus faecalis dans la parodontite apicale secondaire: meÌcanismes de survie bacteÌrienne et de persistance de la maladie. Microbial Pathogenesis 183: 106337. https://doi.org/10.1016/j.micpath.2023.106337
-
FoulquieÌ Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E. and De Vuyst, L., 2006. The role and application of enterococci in food and health. International Journal of Food Microbiology 106: 1-24. https://doi.org/10.1016/j.ijfoodmicro.2005.06.026
-
Fu, W., Rao, H., Tian, Y. and Xue, W., 2020. Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens. Food Science & Technology 117: 108669. https://doi.org/10.1016/j.lwt.2019.108669
-
Gallagher, A., Cronin, C., Heng, T.A., McKiernan, A., Tobin, C., Flores, L., McGinley, A.M., Loughnane, C., Velasco, R., OâB. Hourihane, J. and Trujillo, J., 2024. Dietary advancement therapy using milk and egg ladders among children with a history of anaphylaxis. Journal of Allergy and Clinical Immunology 12: 2135-2143. https://doi.org/10.1016/j.jaip.2024.04.057
-
Gasparre, N. and Rosell, C.M., 2023. Wheat gluten: a functional protein still challenging to replace in gluten-free cereal-based foods. Cereal Chemistry 100: 243-255. https://doi.org/10.1002/cche.10624
-
Gerez, C.L., Dallagnol, A., RollaÌn, G. and Font de Valdez, G., 2012. A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation. Food Microbiology 32: 427-430. https://doi.org/10.1016/j.fm.2012.06.007
-
Gerez, C.L., Font de Valdez, G. and RollaÌn, G.C., 2008. Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments. Letters in Applied Microbiology 47: 427-432. https://doi.org/10.1111/j.1472-765X.2008.02448.x
-
Gerez, C.L., RollaÌn, G.C. and de Valdez, G.F., 2006. Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough. Letters in Applied Microbiology 42: 459-464. https://doi.org/10.1111/j.1472-765X.2006.01889.x
-
Gobbetti, M., Giuseppe Rizzello, C., Di Cagno, R. and De Angelis, M., 2007. Sourdough lactobacilli and celiac disease. Food Microbiology 24: 187-196. https://doi.org/10.1016/j.fm.2006.07.014
-
Heredia-Sandoval, N., Valencia-Tapia, M., CalderoÌn de la Barca, A. and Islas-Rubio, A., 2016. Microbial proteases in baked goods: modification of gluten and effects on immunogenicity and product quality. Foods 5: 59. https://doi.org/10.3390/foods5030059
-
Implementing regulation (EU) No 828/2014, n.d. ReÌglement dâexeÌcution (UE) n°828/2014 de la commission du 30 juillet 2014 relatif aux exigences applicables aÌ la fourniture dâinformations aux consommateurs concernant lâabsence ou la preÌsence reÌduite de gluten dans les denreÌes alimentaires, 228.
-
Iqbal, M.J., Shams, N., Fatima, K., Iqbal, M.J., Shams, N. and Fatima, K., 2022. Nutritional quality of wheat. In: Wheat â recent advances. IntechOpen. https://doi.org/10.5772/intechopen.104659
-
Jabbari Shiadeh, S.M., Pormohammad, A., Hashemi, A. and Lak, P., 2019. Global prevalence of antibiotic resistance in blood-isolated Enterococcus faecalis and Enterococcus faecium: a systematic review and meta-analysis. Infection and Drug Resistance 12: 2713-2725. https://doi.org/10.2147/IDR.S206084
-
Kahlenberg, F., Sanchez, D., Lachmann, I., Tuckova, L., Tlaskalova, H., MeÌndez, E. and Mothes, T., 2006. Monoclonal antibody R5 for detection of putatively coeliac-toxic gliadin peptides. European Food Research and Technology 222: 78-82. https://doi.org/10.1007/s00217-005-0100-4
-
Kieliszek, M., Pobiega, K., Piwowarek, K. and Kot, A.M., 2021. Characteristics of the proteolytic enzymes produced by lactic acid bacteria. Molecules 26: 1858. https://doi.org/10.3390/molecules26071858
-
Kleber, N., Weyrich, U. and Hinrichs, J., 2006. Screening for lactic acid bacteria with potential to reduce antigenic response of β-lactoglobulin in bovine skim milk and sweet whey. Innovative Food Science & Emerging Technologies 7: 233-238. https://doi.org/10.1016/j.ifset.2005.12.005
-
KoÌiv, V. and Tenson, T., 2021. Gluten-degrading bacteria: availability and applications. Applied Microbiology and Biotechnology 105: 3045-3059. https://doi.org/10.1007/s00253-021-11263-5
-
Landis, E.A., Oliverio, A.M., McKenney, E.A., Nichols, L.M., Kfoury, N., Biango-Daniels, M., Shell, L.K., Madden, A.A., Shapiro, L., Sakunala, S., Drake, K., Robbat, A., Booker, M., Dunn, R.R., Fierer, N. and Wolfe, B.E., 2021. The diversity and function of sourdough starter microbiomes. eLife 10: e61644. https://doi.org/10.7554/eLife.61644
-
Leau, A., Denery-Papini, S., Bodinier, M. and Dijk, W., 2023. Tolerance to heated egg in egg allergy: explanations and implications for prevention and treatment. Clinical and Translational Allergy 13: e12312. https://doi.org/10.1002/clt2.12312
-
LeszczynÌska, J., Diowksz, A., Åącka, A., Bryszewska, M., Wolska, K. and Ambroziak, W., 2009. Decrease of wheat flour allergenicity via lactic acid fermentation. Food and Agricultural Immunology 20: 139-145. https://doi.org/10.1080/09540100902889944
-
Li, G., Walker, M.J. and De Oliveira, D.M.P., 2023. Vancomycin resistance in Enterococcus and Staphylococcus aureus. Microorganisms 11: 24. https://doi.org/10.3390/microorganisms11010024
-
Liu, W., Wu, Y., Wang, J., Wang, Z., Gao, J., Yuan, J. and Chen, H., 2023. A meta-analysis of the prevalence of wheat allergy worldwide. Nutrients 15: 1564. https://doi.org/10.3390/nu15071564
-
Lopes, M.d.F.S., SimoÌes, A.P., Tenreiro, R., Marques, J.J.F. and Crespo, M.T.B., 2006. Activity and expression of a virulence factor, gelatinase, in dairy enterococci. International Journal of Food Microbiology 112: 208-214. https://doi.org/10.1016/j.ijfoodmicro.2006.09.004
-
Manguy, J., Jehl, P., Dillon, E.T., Davey, N.E., Shields, D.C. and Holton, T.A., 2017. Peptigram: a web-based application for peptidomics data visualization. Journal of Proteome Research 16: 712-719. https://doi.org/10.1021/acs.jproteome.6b00751
-
Mâhir, S., Aldric, J.-M., El-Mejdoub, T., Destain, J., Mejri, M., Hamdi, M. and Thonart, P., 2008. Proteolytic breakdown of gliadin by Enterococcus faecalis isolated from Tunisian fermented dough. World Journal of Microbiology & Biotechnology 24: 2775-2781. https://doi.org/10.1007/s11274-008-9804-5
-
Morita, E., Matsuo, H., Kohno, K., Yokooji, T., Yano, H. and Endo, T., 2023. A narrative mini review on current status of hypoallergenic wheat development for IgE-mediated wheat allergy, wheat-dependent exercise-induced anaphylaxis. Foods 12: 954. https://doi.org/10.3390/foods12050954
-
Osborne, T.B., 1909. The vegetable proteins. Longmans, Green, and Co, pp. 1-146. https://doi.org/10.5962/bhl.title.18912
-
Pecquet, S., Bovetto, L., Maynard, F. and FritscheÌ, R., 2000. Peptides obtained by tryptic hydrolysis of bovine β-lactoglobulin induce specific oral tolerance in mice. Journal of Allergy and Clinical Immunology 105: 514-521. https://doi.org/10.1067/mai.2000.103049
-
Pi, X., Yang, Y., Sun, Y., Cui, Q., Wan, Y., Fu, G., Chen, H. and Cheng, J., 2022. Recent advances in alleviating food allergenicity through fermentation. Critical Reviews in Food Science and Nutrition 62: 7255-7268. https://doi.org/10.1080/10408398.2021.1913093
-
Purnima, C., Ramasarma, P.R. and Prabhasankar, P., 2012. Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta. Journal of Food Science and Technology 49: 50-57. https://doi.org/10.1007/s13197-011-0258-7
-
Qin, X., Singh, K.V., Weinstock, G.M. and Murray, B.E., 2000. Effects of Enterococcus faecalis fsrgenes on production of gelatinase and a serine protease and virulence. Infection and Immunity 68: 2579-2586. https://doi.org/10.1128/iai.68.5.2579-2586.2000
-
Reynolds, M.P. and Braun, H.-J., 2022. Wheat improvement. In: Reynolds, M.P. and Braun, H.-J. (eds.) Wheat improvement. Springer International Publishing, Cham, pp. 3-15. https://doi.org/10.1007/978-3-030-90673-3_1
-
Rizzello, C.G., Curiel, J.A., Nionelli, L., Vincentini, O., Di Cagno, R., Silano, M., Gobbetti, M. and Coda, R., 2014. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten. Food Microbiology 37: 59-68. https://doi.org/10.1016/j.fm.2013.06.017
-
Rizzello, C.G., De Angelis, M., Coda, R. and Gobbetti, M., 2006. Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy. European Food Research and Technology 223: 405-411. https://doi.org/10.1007/s00217-005-0220-x
-
Rizzello, C.G., De Angelis, M., Di Cagno, R., Camarca, A., Silano, M., Losito, I., De Vincenzi, M., De Bari, M.D., Palmisano, F., Maurano, F., Gianfrani, C. and Gobbetti, M., 2007. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Applied and Environmental Microbiology 73: 4499-4507. https://doi.org/10.1128/AEM.00260-07
-
Samson, M.-F. and Mameri, H., 2023. Les diffeÌrentes faces du gluten. MeÌdecine des Maladies MeÌtaboliques, Le gluten sous tous ses aspects 17: 568-575. https://doi.org/10.1016/j.mmm.2023.09.009
-
Savijoki, K., Ingmer, H. and Varmanen, P., 2006. Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology 71: 394-406. https://doi.org/10.1007/s00253-006-0427-1
-
Sharma, N., Bhatia, S., Chunduri, V., Kaur, S., Sharma, S., Kapoor, P., Kumari, A. and Garg, M., 2020. Pathogenesis of celiac disease and other gluten related disorders in wheat and strategies for mitigating them. Frontiers in Nutrition 7. https://doi.org/10.3389/fnut.2020.00006
-
Socha, P., Mickowska, B., UrminskaÌ, D. and KacÌmaÌrovaÌ, K., 2015. The use of different proteases to hydrolyze gliadins.
-
Sood, S., Malhotra, M., Das, B.K. and Kapil, A., 2008. Enterococcal infections & antimicrobial resistance. Indian Journal of Medical Research 128: 111.
-
StefanÌska, I., Piasecka-JoÌzÌwiak, K., Kotyrba, D., Kolenda, M. and Stecka, K.M., 2016. Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour. Journal of the Science of Food and Agriculture 96: 3897-3905. https://doi.org/10.1002/jsfa.7588
-
Taraghikhah, N., Ashtari, S., Asri, N., Shahbazkhani, B., Al-Dulaimi, D., Rostami-Nejad, M., Rezaei-Tavirani, M., Razzaghi, M.R. and Zali, M.R., 2020. An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects. BMC Gastroenterology 20: 258. https://doi.org/10.1186/s12876-020-01390-0
-
Tatham, A.S. and Shewry, P.R., 2008. Allergens to wheat and related cereals. Clinical and Experimental Allergy 38: 1712-1726. https://doi.org/10.1111/j.1365-2222.2008.03101.x
-
Tyanova, S. and Cox, J., 2018. Perseus: a bioinformatics platform for integrative analysis of proteomics data in cancer research. In: von Stechow, L. (ed.) Cancer systems biology: methods and protocols. Springer, New York, NY, pp. 133-148. https://doi.org/10.1007/978-1-4939-7493-1_7
-
Upadhyaya, P.G., Ravikumar, K. and Umapathy, B., 2009. Review of virulence factors of Enterococcus: an emerging nosocomial pathogen. Indian Journal of Medical Microbiology 27: 301-305. https://doi.org/10.4103/0255-0857.55437
-
Vauquelin, B. and RivieÌre, P., 2023. Maladie cÅliaque. La Revue de MeÌdecine Interne 44: 539-545. https://doi.org/10.1016/j.revmed.2023.07.006
-
Venter, C., Meyer, R., Ebisawa, M., Athanasopoulou, P. and Mack, D.P., 2022. Food allergen ladders: a need for standardization. Pediatric Allergy and Immunology 33: e13714. https://doi.org/10.1111/pai.13714
-
Verhoeckx, K.C.M., Vissers, Y.M., Baumert, J.L., Faludi, R., Feys, M., Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, N., Wichers, H. and Kimber, I., 2015. Food processing and allergenicity. Food and Chemical Toxicology 80: 223-240. https://doi.org/10.1016/j.fct.2015.03.005
-
Vermeulen, N., Pavlovic, M., Ehrmann, M.A., Gänzle, M.G. and Vogel, R.F., 2005. Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough. Applied and Environmental Microbiology 71: 6260-6266. https://doi.org/10.1128/AEM.71.10.6260-6266.2005
-
Wei, G., Tian, N., Valery, A.C., Zhong, Y., Schuppan, D. and Helmerhorst, E.J., 2015. Identification of pseudolysin (lasB) as an aciduric gluten-degrading enzyme with high therapeutic potential for celiac disease. American Journal of Gastroenterology 110: 899. https://doi.org/10.1038/ajg.2015.97
-
WHO/IUIS, 1984. Allergen nomenclature [WWW Document]. Sub-Committee World Health Organization/International Union of Immunological Societies (WHO/IUIS). https://www.allergen.org/search.php?allergenname=&allergensource=Triticum+aestivum&TaxSource=&TaxOrder=&foodallerg=all&bioname= (accessed 1.18.25).
-
Xu, Y., Wang, H., Mu, G. and Zhu, X., 2023. Evaluation de lâallergeÌniciteÌ du lait fermenteÌ preÌpareÌ par co-fermentation de Lactobacillus plantarum 7-2 et de starters commerciaux apreÌs digestion in vitro. Food Chemistry: X 20: 100911. https://doi.org/10.1016/j.fochx.2023.100911
-
Zhou, C., Ãsterbye, T., Bach, E., Dahal-Koirala, S., Høydahl, L.S., Steinsbø, Ã., Jahnsen, J., Lundin, K.E.A., Buus, S., Sollid, L.M. and Iversen, R., 2022. Focused B cell response to recurring gluten motif with implications for epitope spreading in celiac disease. Cell Reports 41. https://doi.org/10.1016/j.celrep.2022.111541
Supplementary Materials
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 396 | 396 | 14 |
| Gesamttextansichten | 19 | 19 | 4 |
| PDF-Downloads | 49 | 49 | 9 |
Enterococcus faecalis CIRM-BIA2928 induces gluten proteolysis and reduces gluten immunoreactivity during fermentation
in Beneficial MicrobesSearch for other papers by E. Le Corre in
Current site
Google Scholar
PubMed
Search for other papers by R. Tareb in
Current site
Google Scholar
PubMed
Search for other papers by H. Rogniaux in
Current site
Google Scholar
PubMed
Search for other papers by B. Annic in
Current site
Google Scholar
PubMed
Search for other papers by G. Bouchaud in
Current site
Google Scholar
PubMed
Search for other papers by W. Dijk in
Current site
Google Scholar
PubMed
Abstract
Wheat is a staple food for human consumption thanks to its nutritional and technological quality. Worldwide, around 8% of the population is affected by wheat-related disorders, such as wheat allergy, celiac disease or non-celiac gluten-sensitivity. Food processing can modify gluten protein structure and immunoreactivity. Bacterial fermentation by Lactic Acid Bacteria (LAB) is of particular interest, as fermentation can cause the hydrolysis of gluten proteins. Our study aimed to identify LAB capable of hydrolysing gluten and to establish optimal fermentation conditions. Fifteen bacterial strains were screened on a liquid medium containing gluten as the sole nitrogen source. The protein profile of all fermentation products was characterised by SDS-PAGE. Of selected strains, a detailed peptide analysis of hydrolysed fermentation products was performed using mass spectrometry. Protein immunoreactivity was assessed by competitive ELISA. Finally, the bacterial enzyme class responsible for gluten hydrolysis was identified. One strain of Enterococcus faecalis (CIRM-BIA2928) was capable of hydrolysing gluten during fermentation. Fermentation time and bacterial cell concentration were identified as two factors modulating proteolysis. Gluten proteolysis led to a clear reduction in the immunoreactivity of the R5 peptide, implicated in celiac disease. This proteolysis was caused by zinc metalloprotease enzymes. Enterococcus faecalis CIRM-BIA2928 has interesting characteristics for hydrolysing wheat proteins. Hydrolyzed gluten could be used for preventive purposes to induce oral tolerance or for therapeutic purposes in wheat-allergic patients to avoid triggering a reaction.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 396 | 396 | 14 |
| Gesamttextansichten | 19 | 19 | 4 |
| PDF-Downloads | 49 | 49 | 9 |
