Gluten, a wheat protein, is an important factor in determining the quality and properties of wheat flour in food processing such as noodle making, confectionery and bakery. However, gluten protein can cause Celiac disease, an autoimmune disease displayed in the small intestine due to irritable aller...
Gluten, a wheat protein, is an important factor in determining the quality and properties of wheat flour in food processing such as noodle making, confectionery and bakery. However, gluten protein can cause Celiac disease, an autoimmune disease displayed in the small intestine due to irritable allergy. Since people showing these diseases are gradually increasing, efforts have been made to reduce foodstuffs by reducing or eliminating gluten in flour foods in various ways. In this study, we attempted to utilize microbiological fermentation in a way to reduce gluten. It is a traditional fermented food which separates lactic acid bacteria(LAB) and confirmed that it is lactic acid bacteria on the BCP plate using the color of colony. In the isolated lactic acid bacteria, the protein resolution capability was confirmed and confirmed by TSA plate to which skim milk was added. Strains that are lactic acid bacteria and excellent in proteolytic ability were selected and gluten resolution capability was confirmed using ELISA gluten assay kit. Strains showing gluten degradation ability were identified by API kit and 16S rRNA sequencing. As a sympathy result, four types of lactic acid bacteria were confirmed, and three kinds of GRAS-class lactic acid bacteria were selected. In addition, Lactobacillus paracasei having the highest gluten resolution among the three species was selected as the final strain through the fermentation experiment of the dough. The supernatant obtained by culturing L. paracasei at 37℃. for 24 h was kneaded with Junryakbun wheat flour for noodle, and the amount of gluten was confirmed after fermentation for 24 h. The fermented dough was washed with water, starch was flushed, and the remaining gluten was dried for 3 h, and its weight was measured. As a result of the experiment, the gluten decomposition rate was 70% or more. In addition, it was confirmed that gluten molecular weights of 70 kDa and 40, 25 kDa are reduced to less than 25 kDa by SDS-PAGE using magnitude of gluten molecular weight after decomposition. Therefore, we hoped that by utilizing the characteristics of Lactobacillus paracasei which degrades gluten, gluten in the dough can be decomposed by lactic acid bacteria fermenting the dough to produce gluten-free processed food.
Gluten, a wheat protein, is an important factor in determining the quality and properties of wheat flour in food processing such as noodle making, confectionery and bakery. However, gluten protein can cause Celiac disease, an autoimmune disease displayed in the small intestine due to irritable allergy. Since people showing these diseases are gradually increasing, efforts have been made to reduce foodstuffs by reducing or eliminating gluten in flour foods in various ways. In this study, we attempted to utilize microbiological fermentation in a way to reduce gluten. It is a traditional fermented food which separates lactic acid bacteria(LAB) and confirmed that it is lactic acid bacteria on the BCP plate using the color of colony. In the isolated lactic acid bacteria, the protein resolution capability was confirmed and confirmed by TSA plate to which skim milk was added. Strains that are lactic acid bacteria and excellent in proteolytic ability were selected and gluten resolution capability was confirmed using ELISA gluten assay kit. Strains showing gluten degradation ability were identified by API kit and 16S rRNA sequencing. As a sympathy result, four types of lactic acid bacteria were confirmed, and three kinds of GRAS-class lactic acid bacteria were selected. In addition, Lactobacillus paracasei having the highest gluten resolution among the three species was selected as the final strain through the fermentation experiment of the dough. The supernatant obtained by culturing L. paracasei at 37℃. for 24 h was kneaded with Junryakbun wheat flour for noodle, and the amount of gluten was confirmed after fermentation for 24 h. The fermented dough was washed with water, starch was flushed, and the remaining gluten was dried for 3 h, and its weight was measured. As a result of the experiment, the gluten decomposition rate was 70% or more. In addition, it was confirmed that gluten molecular weights of 70 kDa and 40, 25 kDa are reduced to less than 25 kDa by SDS-PAGE using magnitude of gluten molecular weight after decomposition. Therefore, we hoped that by utilizing the characteristics of Lactobacillus paracasei which degrades gluten, gluten in the dough can be decomposed by lactic acid bacteria fermenting the dough to produce gluten-free processed food.
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#Lactobacillus paracasei gluten lactic acid bacteria celiac disease
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