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Proceedings Paper

Experimental strategy to discover microbes with gluten-degrading enzyme activities
Author(s): Eva J. Helmerhorst; Guoxian Wei
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Paper Abstract

Gluten proteins contained in the cereals barley, rye and wheat cause an inflammatory disorder called celiac disease in genetically predisposed individuals. Certain immunogenic gluten domains are resistant to degradation by mammalian digestive enzymes. Enzymes with the ability to target such domains are potentially of clinical use. Of particular interest are gluten-degrading enzymes that would be naturally present in the human body, e.g. associated with resident microbial species. This manuscript describes a selective gluten agar approach and four enzyme activity assays, including a gliadin zymogram assay, designed for the selection and discovery of novel gluten-degrading microorganisms from human biological samples. Resident and harmless bacteria and/or their derived enzymes could potentially find novel applications in the treatment of celiac disease, in the form of a probiotic agent or as a dietary enzyme supplement.

Paper Details

Date Published: 5 June 2014
PDF: 11 pages
Proc. SPIE 9112, Sensing Technologies for Global Health, Military Medicine, and Environmental Monitoring IV, 91120D (5 June 2014); doi: 10.1117/12.2058730
Show Author Affiliations
Eva J. Helmerhorst, Boston Univ. (United States)
Guoxian Wei, Boston Univ. (United States)


Published in SPIE Proceedings Vol. 9112:
Sensing Technologies for Global Health, Military Medicine, and Environmental Monitoring IV
Šárka O. Southern; Mark A. Mentzer; Isaac Rodriguez-Chavez; Virginia E. Wotring, Editor(s)

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