Food Chemistry 2015-02-01

Solubilization of gliadins for use as a source of nitrogen in the selection of bacteria with gliadinase activity.

Patricia Alvarez-Sieiro, Begoña Redruello, Victor Ladero, Elena Cañedo, M Cruz Martin, María Fernández, Miguel A Alvarez

Index: Food Chem. 168 , 439-44, (2014)

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Abstract

For patients with celiac disease, gliadin detoxification via the use of gliadinases may provide an alternative to a gluten-free diet. A culture medium, in which gliadins were the sole source of nitrogen, was developed for screening for microorganisms with gliadinase activity. The problem of gliadin insolubility was solved by mild acid treatment, which renders an acid-hydrolysed gliadin/peptide mixture (AHG). This medium provided a sensitive and reliable means of detecting proteases, compared to the classical spectrophotometric method involving azocasein. When a sample of fermented wheat (a source of bacteria) was plated on an AHG-based culture medium, strains with gliadinase activity were isolated. These strains' gliadinase profiles were determined using an AHG-based substrate in zymographic analyses. Copyright © 2014 Elsevier Ltd. All rights reserved.