|Reference : Proteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Ferm...|
|Scientific journals : Article|
|Life sciences : Biotechnology|
Life sciences : Microbiology
|Proteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Fermented Dough|
|M'Hir, S. [> > > >]|
|Aldric, Jean-Marc [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]|
|El Mejdoub, Thami [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]|
|Destain, Jacqueline [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]|
|Mejri, M. [> > > >]|
|Hamdi, M. [> > > >]|
|Thonart, Philippe [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]|
|World Journal of Microbiology & Biotechnology|
|Yes (verified by ORBi)|
|[en] Enterococcus ; gliadin ; proteolysis ; screening ; wheat liquid dough|
|[en] The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole nitrogen source, in an agar medium was visualized by a clear zone surrounding
colonies. The increase in absorbance due to gliadin breakdown was measured spectrophotometrically using Ophthaldialdehyde (OPA) on Gliadin Glucose Broth medium.
Fermented liquid dough inoculated with individual selected Enterococcus faecalis, showed a decrease of the gliadin concentration from 45 g/kg to 18 g/kg determined by sandwich
ELISA test (R-7001). Only the enterococci strains show an hydrolysis of gliadin proteins. Strains showing proteolytic activity are gaining more and more importance in cereal based fermented foods and may help to reduce gliadin involved in coeliac disease.
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