6533b7d8fe1ef96bd126b011

RESEARCH PRODUCT

Commensal Bacterium Rothia aeria Degrades and Detoxifies Gluten via a Highly Effective Subtilisin Enzyme

Eva J. HelmerhorstGuoxian WeiDetlef SchuppanDetlef SchuppanGhassan DarwishFrank G. Oppenheim

subject

0301 basic medicinelcsh:TX341-641detoxifymedicine.disease_causedigestive systemBacterial cell structure<i>Rothia</i>Microbiology03 medical and health sciences0302 clinical medicinemedicineZymographydegradationchemistry.chemical_classificationepitopeNutrition and DieteticsbiologyRothia aeria<i>Bacillus</i>food and beveragesnutritional and metabolic diseasesbiology.organism_classificationGlutenneutralizecuredigestive system diseasesEnzyme assay030104 developmental biologychemistryglutencommensalbiology.proteinsubtilisin030211 gastroenterology & hepatologyDigestionGliadinlcsh:Nutrition. Foods and food supplyceliac diseaseBacteriaFood Science

description

Celiac disease is characterized by a chronic immune-mediated inflammation of the small intestine, triggered by gluten contained in wheat, barley, and rye. Rothia aeria, a gram-positive natural colonizer of the oral cavity and the upper digestive tract is able to degrade and detoxify gluten in vitro. The objective of this study was to assess gluten-degrading activity of live and dead R. aeria bacteria in vitro, and to isolate the R. aeria gluten-degrading enzyme. Methods: After an overnight fast, Balb/c mouse were fed a 1 g pellet of standard chow containing 50% wheat (and 4% gliadin) with or without 1.6 &times

yearjournalcountryeditionlanguage
2020-12-01Nutrients
https://doi.org/10.3390/nu12123724