PMID- 17265872
OWN - NLM
STAT- MEDLINE
DCOM- 20070227
LR  - 20230307
IS  - 0362-028X (Print)
IS  - 0362-028X (Linking)
VI  - 70
IP  - 1
DP  - 2007 Jan
TI  - Probiotic preparation has the capacity to hydrolyze proteins responsible for 
      wheat allergy.
PG  - 135-44
AB  - This study was aimed at showing the capacity of probiotic VSL#3 to hydrolyze 
      wheat flour allergens. Hydrolysis was investigated either by the use of baker's 
      yeast bread treated with digestive enzymes and VSL#3, an experimental design that 
      mimicked the activity of probiotics during gut colonization, or by the use of 
      VSL#3 as a starter for dough fermentation, an experimental design that mimicked 
      the predigestion of wheat flour proteins during food processing. Albumins, 
      globulins, and gliadins extracted from wheat flour and chemically acidified and 
      started dough and total proteins extracted from breads were analyzed by 
      immunoblotting with pooled sera from patients with an allergy to wheat. 
      Hydrolysis of wheat flour proteins was determined by sodium dodecyl 
      sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and two-dimensional 
      electrophoresis (2DE). Mass spectrometry matrix-assisted laser desorption and 
      ionization-time of flight was used to identify some immunoglobulin E 
      (IgE)-binding proteins. As shown by immunoblotting with sera from allergic 
      patients, several IgE-binding proteins persisted after treatment of baker's yeast 
      bread by pepsin and pancreatin. The signal of all these IgE-binding proteins 
      disappeared after further treatment by VSL#3. As shown by SDS-PAGE and related 
      immunoblotting and 2DE analyses, when VSL#3 was used as a starter for bread 
      making, it caused a marked degradation of wheat proteins, including some 
      IgE-binding proteins such as the putative transcription factor APFI and wheat 
      alpha-amylase inhibitors. Indeed, the IgE-binding profile of the bread 
      manufactured by VSL#3 was largely different from that of baker's yeast bread. The 
      IgE-binding proteins that persisted in the bread made with VSL#3 were completely 
      degraded by pepsin and pancreatin.
FAU - De Angelis, Maria
AU  - De Angelis M
AD  - Department of Plant Protection and Applied Microbiology, University of Bari, 
      70126 Bari, Italy
FAU - Rizzello, Carlo G
AU  - Rizzello CG
FAU - Scala, Enrico
AU  - Scala E
FAU - De Simone, Claudio
AU  - De Simone C
FAU - Farris, Giovanni A
AU  - Farris GA
FAU - Turrini, Francesco
AU  - Turrini F
FAU - Gobbetti, Marco
AU  - Gobbetti M
LA  - eng
PT  - Journal Article
PL  - United States
TA  - J Food Prot
JT  - Journal of food protection
JID - 7703944
RN  - 0 (Albumins)
RN  - 0 (Galectin 3)
RN  - 0 (Immunoglobulin G)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - 8049-47-6 (Pancreatin)
RN  - EC 3.4.- (Peptide Hydrolases)
RN  - EC 3.4.23.1 (Pepsin A)
SB  - IM
MH  - Albumins
MH  - Electrophoresis, Gel, Two-Dimensional
MH  - Electrophoresis, Polyacrylamide Gel
MH  - Fermentation
MH  - Flour
MH  - *Food Microbiology
MH  - Galectin 3/*metabolism
MH  - Humans
MH  - Hydrolysis
MH  - Immunoglobulin E/blood/immunology
MH  - Immunoglobulin G/blood/immunology
MH  - Pancreatin/metabolism
MH  - Pepsin A/metabolism
MH  - Peptide Hydrolases/*metabolism
MH  - *Probiotics
MH  - Triticum
MH  - Wheat Hypersensitivity/*immunology/*metabolism
EDAT- 2007/02/03 09:00
MHDA- 2007/02/28 09:00
CRDT- 2007/02/03 09:00
PHST- 2007/02/03 09:00 [pubmed]
PHST- 2007/02/28 09:00 [medline]
PHST- 2007/02/03 09:00 [entrez]
AID - S0362-028X(22)05882-3 [pii]
AID - 10.4315/0362-028x-70.1.135 [doi]
PST - ppublish
SO  - J Food Prot. 2007 Jan;70(1):135-44. doi: 10.4315/0362-028x-70.1.135.