Study on Degradation Kinetics of Wheat and Barley Proteins by actobacillus paracasei CD4

Abstract

This contemporary analysis has a goal of figuring out the proteolytic activity of indigenous lactic cultures against dietary gluten found in various food products of wheat, barley to underline a peculiar approach for reducing the epidemiology of this disease. Celiac disease is an intense situation of gluten sensitivity and intolerance hence gluten is the main causative protein that damages the small intestine. Based on probiotic attributes of lactic cultures four lactic cultures; Lactobacillus paracasei CD4, L. gastricus BTM7, L. plantarum K 90 and L. rhamnosus GG showed their perceptible gluten hydrolyzing characteristics with the plate method containing MRS agar, gluten protein and the lactic cultures. Furthermore, lactobacilli strains were also examined for appurtenant selection of efficient strains that exhibit high proteolytic and metabolic activity. This prerequisite knowledge was further used in qualitative and quantitative analysis of the target protein. Accordingly, the gluten complex gets denatured within higher and lower molecular weight fragmented protein i.e. Glutenin and Gliadin. For further development of the fermented food product with probiotic attribute, Lactobacillus paracasei CD4 is used for preparing sourdough (khamir) followed by their proteolytic analysis of gluten protein through SDS-PAGE and RP- HPLC. The results acquired in the current study demonstrated the effective propensity of Lactobacillus paracasei CD4 to breakdown the gluten into minimal amount. Hence the selective Lactobacillus paracasei CD4 strain can be used to stimulate the production of fermented food product with minimal gluten content and enriched with probiotic values as a boon for gluten intolerant people to reduce the risk of immunogenic reactions to the negligible quantum. The developed fermented product would also be healthier to the normal individuals and as well as it strengthen their gut microbiota