Live probiotic<i>Bifidobacterium lactis</i>bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture

Lindfors, Katri; Blomqvist, Trinelise; Juuti‐Uusitalo, Kati; Stenman, Satumarja; Venäläinen, Jarkko I.; Mäki, Markku; Kaukinen, Katri

doi:10.1111/j.1365-2249.2008.03635.x

Cited by 182 publications

(115 citation statements)

References 33 publications

(40 reference statements)

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“…It is estimated that gluten contamination of GFDs occurs for 32 to 55% of CD patients (30). Probiotics could play a key role in degrading and/or modifying immunogenic epitope contaminants in gluten-free products during gastrointestinal digestion (25,31). This study demonstrated that 10 strains of probiotic lactobacilli hydrolyze gluten under gastrointestinal conditions.…”

Section: Discussionmentioning

confidence: 82%

Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion

Francavilla

Angelis

Rizzello

et al. 2017

Appl Environ Microbiol

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The aim of this study was to demonstrate the capacity of probiotic lactobacilli to hydrolyze immunogenic gluten peptides. Eighteen commercial strains of probiotic lactobacilli with highly variable peptidase activity (i.e., aminopeptidase N, iminopeptidase, prolyl endopeptidyl peptidase, tripeptidase, prolidase, prolinase, and dipeptidase), including toward Pro-rich peptides, were tested in this study. Ten probiotic strains were selected on the basis of their specific enzyme activity. When pooled, these 10 strains provided the peptidase portfolio that is required to completely degrade the immunogenic gluten peptides involved in celiac disease (CD). The selected probiotic mixture was able to completely hydrolyze well-known immunogenic epitopes, including the gliadin 33-mer peptide, the peptide spanning residues 57 to 68 of the ␣9-gliadin (␣9-gliadin peptide 57-68), A-gliadin peptide 62-75, and ␥-gliadin peptide 62-75. During digestion under simulated gastrointestinal conditions, the pool of 10 selected probiotic lactobacilli strongly hydrolyzed the wheat bread gluten (ca. 18,000 ppm) to less than 10 ppm after 360 min of treatment. As determined by multidimensional chromatography (MDLC) coupled to nanoelectrospray ionization (nano-ESI)-tandem mass spectrometry (MS/MS), no known immunogenic peptides were detected in wheat bread that was digested in the presence of the probiotics. Accordingly, the level of cytokines (interleukin 2 [IL-2], IL-10, and interferon gamma [IFN-␥]) produced by duodenal biopsy specimens from CD patients who consumed wheat bread digested by probiotics was similar to the baseline value (negative control). Probiotics that specifically hydrolyze gluten polypeptides could also be used to hydrolyze immunogenic peptides that contaminate gluten-free products. This could provide a new and safe adjunctive therapy alternative to the gluten-free diet (GFD).IMPORTANCE This study confirmed that probiotic Lactobacillus strains have different enzymatic abilities for hydrolyzing polypeptides, including the Pro-rich epitopes involved in the pathology of CD. Ten lactobacilli with complementary peptidase activities that hydrolyze gluten peptides during simulated gastrointestinal digestion were selected and tested. The results collected showed the potential of probiotic formulas as novel dietary treatments for CD patients.KEYWORDS celiac disease, probiotic lactobacilli, peptidases, gluten immunogenic peptides, cytokines C eliac disease (CD) is an immune-mediated enteropathy that is triggered by the ingestion of gluten (in genetically susceptible individuals) and that results from the interaction between gluten and immune, genetic, and environmental factors (1). The prevalence of CD is as high as 1% in European countries (2), and its clinical

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Section: Discussionmentioning

confidence: 82%

Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion

Francavilla

Angelis

Rizzello

et al. 2017

Appl Environ Microbiol

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“…Lindfors and coworkers (47) found that B. lactis exerted a protective effect on epithelial cells against cellular damage induced by gliadin incubation. Furthermore, it was observed that the addition of 10 6 and 10 7 CFU/ml, but not 10 5 CFU/ml, of B. lactis was able to preserve TJ in comparison to epithelial cells maintained in the presence of gliadin alone.…”

Section: Probiotics and CDmentioning

confidence: 99%

Intestinal Microbiota and Probiotics in Celiac Disease

et al. 2014

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SUMMARY Celiac disease (CD) is a common chronic autoimmune enteropathy caused by gluten intake. To date, the only therapy for CD is the complete exclusion of dietary sources of grains and any food containing gluten. It has been hypothesized that the intestinal microbiota is somehow involved in CD. For this reason, probiotics are appearing as an interesting adjuvant in the dietetic management of CD. This review aims to discuss the characteristics of the microbiota in CD subjects and the use of probiotics as a novel therapy for CD. Comparisons between children with CD and controls show that their microbiota profiles differ; the former have fewer lactobacilli and bifidobacteria. Specific probiotics have been found to digest or alter gluten polypeptides. It has also been demonstrated that some bacterial species belonging to the genera Lactobacillus and Bifidobacterium exert protective properties on epithelial cells from damage caused by gliadin.

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“…Moreover, proteolytic activity by probiotic VSL#3 was also found to have an importance during food processing to produce predigested and tolerated gliadins for increasing the palatability of gluten-free products [90]. In addition; Bfdbm lactis was found to inhibit the toxic effects of gliadin in intestinal cell culture conditions [91].…”

Section: Celiac Diseasementioning

confidence: 99%