World Journal of Microbiology and Biotechnology

, Volume 24, Issue 12, pp 2775–2781

Proteolytic breakdown of gliadin by Enterococcus faecalis isolated from Tunisian fermented dough

Authors

  • Sana M’hir
    • Laboratoire d’Écologie et de Technologie MicrobienneInstitut National des Sciences Appliquées et de Technologie (I.N.S.A.T)—Boulevard de la Terre, Centre Urbain Nord de Tunis
  • Jean-Marc Aldric
    • Centre Wallon de Biologie Industrielle (C.W.B.I.)—Unité de Bio-IndustriesFaculté Universitaire des Sciences Agronomiques (Fusagx)—Passage des Déportés
  • Thami El-Mejdoub
    • Centre Wallon de Biologie Industrielle (C.W.B.I.)—Unité de Bio-IndustriesFaculté Universitaire des Sciences Agronomiques (Fusagx)—Passage des Déportés
  • Jaqueline Destain
    • Centre Wallon de Biologie Industrielle (C.W.B.I.)—Unité de Bio-IndustriesFaculté Universitaire des Sciences Agronomiques (Fusagx)—Passage des Déportés
  • Mondher Mejri
    • Laboratoire d’Écologie et de Technologie MicrobienneInstitut National des Sciences Appliquées et de Technologie (I.N.S.A.T)—Boulevard de la Terre, Centre Urbain Nord de Tunis
    • Laboratoire d’Écologie et de Technologie MicrobienneInstitut National des Sciences Appliquées et de Technologie (I.N.S.A.T)—Boulevard de la Terre, Centre Urbain Nord de Tunis
  • Phillippe Thonart
    • Centre Wallon de Biologie Industrielle (C.W.B.I.)—Unité de Bio-IndustriesFaculté Universitaire des Sciences Agronomiques (Fusagx)—Passage des Déportés
Original Paper

DOI: 10.1007/s11274-008-9804-5

Cite this article as:
M’hir, S., Aldric, J., El-Mejdoub, T. et al. World J Microbiol Biotechnol (2008) 24: 2775. doi:10.1007/s11274-008-9804-5

Abstract

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole nitrogen source, in an agar medium was visualized by a clear zone surrounding colonies. The increase in absorbance due to gliadin breakdown was measured spectrophotometrically using O-phthaldialdehyde (OPA) on Gliadin Glucose Broth medium. Fermented liquid dough inoculated with individual selected Enterococcus faecalis, showed a decrease of the gliadin concentration from 45 g/kg to 18 g/kg determined by sandwich ELISA test (R-7001). Only the enterococci strains show an hydrolysis of gliadin proteins. Strains showing proteolytic activity are gaining more and more importance in cereal based fermented foods and may help to reduce gliadin involved in coeliac disease.

Keywords

EnterococcusGliadinProteolysisScreeningWheat liquid dough

Copyright information

© Springer Science+Business Media B.V. 2008