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Título: | Solubilization of gliadins for use as a source of nitrogen in the selection of bacteria with gliadinase activity |
Autor: | Álvarez Sieiro, Patricia CSIC; Redruello, Begoña CSIC ORCID; Ladero Losada, Víctor Manuel CSIC ORCID ; Cañedo, Elena CSIC; Martín, M. Cruz CSIC ORCID ; Fernández García, María CSIC ORCID ; Álvarez González, Miguel Ángel CSIC ORCID | Palabras clave: | Zymography Gliadin solubility Gliadinase Culture medium Gluten |
Fecha de publicación: | 1-feb-2015 | Editor: | Elsevier | Citación: | Food Chemistry 168: 439-444 (2015) | Resumen: | 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. © 2014 Elsevier Ltd. All rights reserved. | Versión del editor: | http://dx.doi.org/10.1016/j.foodchem.2014.07.085 | URI: | http://hdl.handle.net/10261/109574 | DOI: | 10.1016/j.foodchem.2014.07.085 | Identificadores: | issn: 0308-8146 |
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solubilization_gliadins_Alvarez.pdf | 316,94 kB | Adobe PDF | Visualizar/Abrir |
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