{"id":12283,"date":"2024-01-25T18:22:03","date_gmt":"2024-01-25T17:22:03","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=12283"},"modified":"2024-01-25T18:24:15","modified_gmt":"2024-01-25T17:24:15","slug":"lactis-llgkc18-caused-degradation-of-the-main-gluten-allergenic-proteins","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=12283&lang=en","title":{"rendered":"Lactis LLGKC18 caused degradation of the main gluten allergenic proteins"},"content":{"rendered":"<p>The research \u201cFermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity\u201d <span class=\"Y2IQFc\" lang=\"en\">highlighted <\/span>\u201c A significant decrease of the gliadins, glutenins, and ATI antigenicity was observed after fermentation of gluten by Lc. lactis LLGKC18\u201d<\/p>\n<p>Abstract: \u201cWheat 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 \u03b1-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, <strong>Lc. lactis LLGKC18, caused degradation of the main gluten allergenic proteins.<\/strong> 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.\u201d Kamel El Mecherfi et al. Probiotics and Antimicrobial Proteins volume 14, pages 779\u2013791 (2022) Cite this article Published: 03 June 2021<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The research \u201cFermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity\u201d highlighted \u201c A significant decrease of the gliadins, glutenins, and ATI antigenicity was observed after fermentation of gluten by Lc. lactis LLGKC18\u201d Abstract: \u201cWheat is a worldwide staple food, yet some people suffer from strong immunological reactions after ingesting wheat-based products. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[1787,1785,1783,365],"class_list":["post-12283","post","type-post","status-publish","format-standard","hentry","category-article","tag-degrasation-of-glute","tag-glute","tag-lactis-llgkc18","tag-ncgs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lactis LLGKC18 caused degradation of the main gluten allergenic proteins - Glutenlight<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=12283&lang=en\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lactis LLGKC18 caused degradation of the main gluten allergenic proteins - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"The research \u201cFermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity\u201d highlighted \u201c A significant decrease of the gliadins, glutenins, and ATI antigenicity was observed after fermentation of gluten by Lc. lactis LLGKC18\u201d Abstract: \u201cWheat is a worldwide staple food, yet some people suffer from strong immunological reactions after ingesting wheat-based products. 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