The Capacity of Probiotics on Gluten Hydrolysis; a Review Study
Gastroenterology and Hepatology from Bed to Bench,
9 December 2020
Celiac disease (CD) is an autoimmune disorder of the small intestinal mucosa in genetically susceptible subject when getting exposed to gluten on their diet. Gluten in wheat, rye and barley is harmful to some individuals and leads to various symptoms. Different research approved that, treatment with probiotics in CD patients could improve the symptoms by the gluten hydrolysis. for this purpose, different databases such as Medline, PubMed, Scopus, and Google Scholar were searched using the following keywords: Celiac disease, Wheat flour, Gluten, glutamine, Probiotic, Bifidobacterium, Lactobacillus, Enzymes, Wheat allergy, Immune system, T cells, HLA-DQ2, HLA-DQ8, Gluten-free diet, Proteolysis, α2-gliadin fragment, Gliadin, 33-mer peptide, Zonulin. The search aimed to retrieve the articles published during 2000-2019. Today, a gluten-free diet (GFD) is the only celiac disease treatment. Biotechnological strategy based on probiotic treatment could be able to degrade gluten. Research has shown that, combination of the probiotic enzyme is more effective than single on gluten hydrolysis. The result of different studies showed that probiotic mixture has the capacity to hydrolyze a considerable concentration of the 33-mer of gliadin completely. The present was study aimed to investigate the associations between the capacities of probiotics on gluten hydrolysis.
Keywords: Celiac disease, Gliadin, Gluten-free diet, Probiotics, Wheat
- • Celiac disease, Gliadin, Gluten-free diet, Probiotics, Wheat×
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