Determination of Gluten Degradation Abilities of Lactic Acid Bacteria
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https://doi.org/10.5281/zenodo.7474692Keywords:
Lactic acid bacteria, Probiotics, Celiac, Gluten sensitivity, Gluten hydrolysisAbstract
Wheat gluten can trigger reactions such as Celiac disease (CD), wheat allergy (BA) and non-celiac gluten sensitivity (DOGD). Sensitive individuals must adhere to a lifelong gluten-free diet. Alternative strategies are needed to reduce gluten in products to levels suitable for sensitive individuals. The hydrolysis of immunoreactive components of wheat gluten into harmless peptides using the sourdough microbiota has received increasing attention. Therefore, in this study, lactic acid bacteria (LAB) were isolated from traditionally produced and untreated flours and sourdoughs derived from them and sourdough samples from local bakeries. Gluten hydrolysis abilities of LAB were tested by qualitative method. As a result, it was determined that 39 LAB strains have the potential to be used as “sourdough” in the leavening of gluten-free or gluten-reduced bakery products.
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