Comparison of the effects of native and commercial probiotic on gluten degradation

The main treatment for celiac disease is a gluten-free diet. Gluten infection occurs in 55-32% of these patients, which can cause symptoms in these patients. Many patients with celiac disease are dissatisfied with a gluten-free diet and are interested in a non-dietary alternative treatment.  

In this study, probiotic samples of local dairy (milk, yogurt, and cheese) from Iran were collected in sterile conditions and after enzymatic extraction using a lysis buffer and a sonication method for enzyme activity of prolyl endopeptidase and aminopeptidase N were evaluated.  

The highest absorption rate for Z-Gly-Pro-4-nitroanilide substrate that performs the evaluation of prolyl endopeptidase enzyme, respectively, for strains C10-1 (L. pentosus), B6-1 (L. fermentum), C5-2 (L.paracasei), Y5 (L.paracasei) and C11-1 (L. pentosus) and in relation to Leu-p-NA which assesses aminopeptidase N The highest uptake was observed for strains K1 (L. helveticus), B8-2 (L. plantarum), Y5 (L.paracasei), P2-3 and P35 (L. plantarum), respectively. All of the above strains showed significantly different uptake than the negative control containing buffer and substrate (P <0.05). Finally, the 16s rRNA sequence of the isolated strains was registered in NCBI database.

The results of the present study showed that number of native Iranian probiotics have effective activity of prolyl endopeptidase and aminopeptidase N which can be used as a selective combination for gluten degradation and to help celiac patients.