Bacterial-Based Strategies to Hydrolyze Gluten Peptides and Protect Intestinal Mucosa

Abstract

Gluten is a mixture of proteins highly resistant to hydrolysis, resulting in the emergence of toxic peptides responsible for gluten-related disorders. Currently, a gluten-free diet (GFD) is the unique proven therapy for celiac disease (CD). Several research groups and pharmaceutical companies are developing new nondietetic therapeutic strategies for CD. Probiotics are viable microorganisms thought to have a healthy effect on the host. The proteolytic mechanism of lactic acid bacteria comprises an extracellular serine protease, di-and oligopeptide-specific transport systems, and several intracellular peptidases that might affect gluten degradation. Therefore, probiotic supplementation is an attractive therapy because of its possible anti-inflammatory and immunomodulatory properties. Several studies have been performed to assess the effectiveness of various specific probiotic strains, showing positive effects on immune-modulation (inhibition of proinflammatory cytokine TNF-a) restoring gut microbiota and decrease of immunogenic peptides. The present review aims to summarize the current knowledge on the ability of probiotic strain (single or mixtures) to digest gliadin peptides in vitro and to modulate the inflammatory response in the gut.

Multiplex-Competitive ELISA for Detection and Characterization of Gluten during Yogurt Fermentation: Effects of Changes in Certain Fermentation Conditions on Gluten Protein Profiles and Method Reproducibility Assessment

“…The increase in ELISA response after fermentation is possibly due to an increase in the number of polypeptide units with single epitopes due to gluten proteolysis/degradation. Degradation of gluten proteins by the cell envelope-associated proteinases of lactic acid bacteria present in the yogurt starter culture has been reported previously. , The increased ELISA response also suggests that the proteolytic activity accompanying 24 h of fermentation did not completely degrade all gluten proteins.…”

“…Degradation of gluten proteins by the cell envelope-associated proteinases of lactic acid bacteria present in the yogurt starter culture has been reported previously. 38,39 The increased ELISA response also suggests that the proteolytic activity accompanying 24 h of fermentation did not completely degrade all gluten proteins.…”

Celiac Disease and Possible Dietary Interventions: From Enzymes and Probiotics to Postbiotics and Viruses

“…Lactobacilli and Bifidobacterium are considered essential intestinal microbiota having beneficial effects on human health and are widely used in the formulation of probiotic products. Therapy with probiotics containing bacteria that can degrade gluten could be a possible new strategy for the complementary treatment of CeD patients [ 126 ]. Bifidobacterium species showed significant digestion of gluten protein and reduced cytotoxicity and pro-inflammatory responses [ 127 ].…”

Effect of ancient wheat pasta on gut microbiota composition and bacteria-derived metabolites: A randomized controlled trial

“…GM is involved in several metabolic processes and its susceptibility to the general food quality and the specific quality of wheat is well established ( 11 ). In particular, considering that GM plays a pivotal role in gut-associated immune system homeostasis, it has been demonstrated that wheat peptides, only partially digested by intestinal proteases, can have an increased or reduced immunogenicity depending on their degrading bacteria, influencing the possibility of developing wheat-related disorders ( 12 ). Another core GM activity is carbohydrate fermentation with the consequent production of short- (SCFAs) and medium-chain fatty acids (MCFAs), critical metabolites that can regulate intestinal physiology and modulate immune functions, as well as serving as energy source for colonocytes or other resident bacteria ( 13 ).…”