Proteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Fermented Dough

M'Hir, S.; Aldric, Jean-Marc; El Mejdoub, Thami; Destain, Jacqueline; Mejri, M.; Hamdi, M.; Thonart, Philippe

doi:10.1007/s11274-008-9804-5

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Article (Scientific journals)

Proteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Fermented Dough

M'Hir, S.; Aldric, Jean-Marc; El Mejdoub, Thami et al.

2008 • In World Journal of Microbiology and Biotechnology, 24 (12), p. 2775-2781

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/28663

DOI
10.1007/s11274-008-9804-5

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Keywords :

Enterococcus; gliadin; proteolysis; screening; wheat liquid dough

Abstract :

[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.

Disciplines :

Biotechnology
Microbiology

Author, co-author :

M'Hir, S.

Aldric, Jean-Marc ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

El Mejdoub, Thami ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech

Destain, Jacqueline ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Mejri, M.

Hamdi, M.

Thonart, Philippe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Language :

English

Title :

Proteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Fermented Dough

Publication date :

2008

Journal title :

World Journal of Microbiology and Biotechnology

ISSN :

0959-3993

eISSN :

1573-0972

Publisher :

Springer, New York, United States - New York

Volume :

Issue :

Pages :

2775-2781

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 20 November 2009

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