ArticleProbiotics and antimicrobial proteins2022
Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity.
Article in Probiotics and antimicrobial proteins, 2022. 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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9 citing papers in PubMed, 35 citations in OpenAlex.
- Comparative analysis of proteolytic activity in lactic and propionic acid bacteria: substrate specificity and complementary effects in dairy fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Influence of commensal bacteria on the proteolytic and antigenic profiles of INFOGEST-like digested wheat gliadin.Frontiers in microbiology · 2026Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health.Foods (Basel, Switzerland) · 2025Review
- Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation ofFoods (Basel, Switzerland) · 2024Article
- Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients.Foods (Basel, Switzerland) · 2024Review
- The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation.Foods (Basel, Switzerland) · 2023Article
- Bioactive Peptides from Lupin (Journal of agricultural and food chemistry · 2022Article
- Fermentation of plant-based dairy alternatives by lactic acid bacteria.Microbial biotechnology · 2022Review
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Authors and funding
12 authors at 7 institutions in 6 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat is a worldwide staple food, yet some people suffer from strong immunological reactions after ingesting wheat-based products. Lactic acid bacteria (LAB) constitute a promising approach to reduce wheat allergenicity because of their proteolytic system. In this study, 172 LAB strains were screened for their proteolytic activity on gluten proteins and α-amylase inhibitors (ATIs) by SDS-PAGE and RP-HPLC. Gliadins, glutenins, and ATI antigenicity and allergenicity were assessed by Western blot/Dot blot and by degranulation assay using RBL-SX38 cells. The screening resulted in selecting 9 high gluten proteolytic strains belonging to two species: Enterococcus faecalis and Lactococcus lactis. Proteomic analysis showed that one of selected strains, Lc. lactis LLGKC18, caused degradation of the main gluten allergenic proteins. A significant decrease of the gliadins, glutenins, and ATI antigenicity was observed after fermentation of gluten by Lc. lactis LLGKC18, regardless the antibody used in the tests. Also, the allergenicity as measured by the RBL-SX38 cell degranulation test was significantly reduced. These results indicate that Lc. lactis LLGKC18 gluten fermentation can be deeply explored for its capability to hydrolyze the epitopes responsible for wheat allergy.
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