Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.
OBJECTIVE
This work aimed at using a pool of selected enterococci and fungal proteases to hydrolyse wheat gluten during long-time fermentation.


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.


CONCLUSIONS
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.
M'hir
S
S
Laboratory of Ecology and Microbial Technology, National Institute of Applied Sciences and Technology, Tunis, Tunisia.
Rizzello
C G
CG
Di Cagno
R
R
Cassone
A
A
Hamdi
M
M
D002446:Celiac Disease / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D015180:Electrophoresis, Gel, Two-Dimensional; D004591:Electrophoresis, Polyacrylamide Gel; D013293:Enterococcus faecalis / Q000201:enzymology*; D004797:Enzyme-Linked Immunosorbent Assay; D005285:Fermentation; D005433:Flour / Q000032:analysis; D005903:Gliadin / Q000378:metabolism*; D010447:Peptide Hydrolases / Q000378:metabolism*; D012233:Rhizopus / Q000201:enzymology*; D014908:Triticum / Q000737:chemistry*
D005903:Gliadin; D010447:Peptide Hydrolases