ArticleProbiotics and antimicrobial proteins2021
Probiotic Potential and Gluten Hydrolysis Activity of Lactobacillus brevis KT16-2.
Article in Probiotics and antimicrobial proteins, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 18 citations in OpenAlex.
- Probiotic, functional, and safety assessment of Levilactobacillus brevis M3R3 isolated from traditional Khiki cheese.Antonie van Leeuwenhoek · 2026Article
- Is There a Future Without Gluten Restrictions for Celiac Patients? Update on Current Treatments.Nutrients · 2025Review
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- Effects of walnut green hsuk on the quality, bacterial community diversity andFrontiers in veterinary science · 2025Article
- Screening of Potential ProbioticPolish journal of microbiology · 2023Article
- Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture.Probiotics and antimicrobial proteins · 2023Article
- Immunostimulatory activity ofFood science and biotechnology · 2023Article
- Screening of Spore-Forming Bacteria with Probiotic Potential in Pristine Algerian Caves.Microbiology spectrum · 2022Article
- Probiotic Characteristics ofFood science of animal resources · 2021Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Celiac disease (CD) is a chronic autoimmune disease that occurs in genetically predisposed individuals. Gluten-hydrolyzing probiotic bacteria are promising for alleviating symptoms in individuals with CD. Therefore, in this study, the gluten hydrolysis ability and probiotic potential of Lact. brevis KT16-2 were determined. Lact. brevis KT16-2 formed proteolysis zones on gluten and gliadin agar plates, in which gluten and gliadin were used as the only nitrogen sources. SDS-PAGE analysis showed that Lact. brevis KT16-2 completely hydrolyzed peptides ranging from 28 to 66 kDa in 8 h. Then, the survival of the strain in bile salts, in simulated gastric juice and at low pH was determined. Additionally, the antioxidant and antimicrobial substance production, autoaggregation, hydrophobicity and antibiotic resistance of the strain were investigated. API-ZYM test kits were used to determine the enzymatic capacity of the strain. Lact. brevis KT16-2 had the ability to hydrolyze wheat gluten. It was able to survive in a broad pH range (pH 2-8), in bile salts (0.3-1%), and in simulated gastric juice. It had the ability to autoaggregate (59.4%), and the hydrophobicity (52.7%) of the strain was determined. In addition, this strain was capable of producing antimicrobial peptides against test bacteria, including antibiotic-resistant bacteria. Cell-free supernatants (CFS) of the strain had high antioxidant activity (DPPH-71.0% and ABTS-54.1%). The results of this study suggest that Lact. brevis KT16-2, which can hydrolyze gliadin and has many essential probiotic properties, has the potential to be used as a probiotic supplement for individuals with CD.
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