Sakandar Hafiz Arbab, Kubow Stan, Azadi Behnam, Faryal Rani, Ali Barkat, Ghazanfar Shakira, Quraishi Umar Masood, Imran Muhammad
School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, Canada.
Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan.
Front Microbiol. 2019 Feb 12;9:3312. doi: 10.3389/fmicb.2018.03312. eCollection 2018.
Foods containing high amounts of either phytic acid or gliadin can pose a risk for development of iron deficiency and celiac disease, respectively. The present study was conducted to evaluate the effects of preselected gliadin degrading strains, QAUSD01 and QAUWA03, on phytic acid and gliadin degradation in six wheat cultivars (, , , , , ). Tight junction proteins, -epithelial resistance (TER) and ruffle formation in Caco-2 cells were evaluated relative to -mediated fermented and unfermented controls. Phytic acid degradation was demonstrated in all six cultivars fermented with QAUSD01 and QAUWA03 consortia. Among the six fermented cultivars, showed relatively higher degradation of gliadin. In comparison to the other tested wheat varieties, fermentation of was associated with minimal toxic effects on Caco-2 cells in terms of ruffle formation, tight junction proteins and TER, which can be attributed to extensive degradation of toxic gliadin fragments.
含有大量植酸或麦醇溶蛋白的食物分别会造成缺铁和乳糜泻的风险。本研究旨在评估预选的麦醇溶蛋白降解菌株QAUSD01和QAUWA03对六个小麦品种（、、、、、）中植酸和麦醇溶蛋白降解的影响。相对于介导的发酵和未发酵对照，评估了Caco-2细胞中的紧密连接蛋白、上皮电阻（TER）和褶皱形成。在用QAUSD01和QAUWA03菌群发酵的所有六个品种中均证明了植酸降解。在六个发酵品种中，显示出相对较高的麦醇溶蛋白降解。与其他测试的小麦品种相比，就褶皱形成、紧密连接蛋白和TER而言，的发酵对Caco-2细胞的毒性作用最小，这可归因于有毒麦醇溶蛋白片段的大量降解。
