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Effects of native Iranian Probiotics on Hydrolysis of Wheat Gliadin with the Aim of Decreasing Celiac Disease Symptoms
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F Zendeboodi    , M Molaei Parvari , A M Mortazavian * , S Sohrabvandi |
| Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , mortazvn@sbmu.ac.ir |
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Abstract: (885 Views) |
Background and Objectives: Celiac disease is an autoimmune illness that occurs due to the body intolerance to gluten protein in humans. Research have shown that probiotics can promote health in people with celiac disease through regulating inflammatory processes and hydrolyzing peptides in the small intestine. The present study was carried out to investigate ability of a mixture of native Iranian probiotics (one strain of Lactobacillus spp. and three strains of bifidobacteria) with their paraprobiotic cells in hydrolysis of gluten peptides.
Materials & Methods: Gliadin protein mixture and its peptides before and after treatment with probiotics in presence and absence of paraprobiotics were analyzed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and enzyme-linked immunosorbent assay.
Results: Results of the experiments showed that human digestive enzymes could not hydrolyze gliadin peptides and gastric hydrolyzed gliadin was well decomposed by the probiotics in presence of paraprobiotics. Moreover, low-molecular weight components achieved with no toxic effects in celiac patients.
Conclusion: Results of the current study revealed that the mixture of native Iranian probiotics in presence of their paraprobiotics might play protective roles in celiac patients. |
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| Keywords: Viable and non-viable probiotic cells, Wheat gluten, Celiac disease, Gliadin hydrolysis |
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Full-Text [PDF 688 kb]
(400 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2023/02/13 | Accepted: 2023/05/17 | Published: 2023/07/3
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