The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses
Background: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten)...
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2023-06-01
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| author | Najmeh Ramedani Aurelio Seidita Nastaran Asri Masoumeh Azimirad Abbas Yadegar Somayeh Jahani-Sherafat Anousheh Sharifan Pasquale Mansueto Antonio Carroccio Mohammad Rostami-Nejad |
| author_facet | Najmeh Ramedani Aurelio Seidita Nastaran Asri Masoumeh Azimirad Abbas Yadegar Somayeh Jahani-Sherafat Anousheh Sharifan Pasquale Mansueto Antonio Carroccio Mohammad Rostami-Nejad |
| author_sort | Najmeh Ramedani |
| collection | DOAJ |
| description | Background: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. Methods: Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods. Results: According to our findings, fermenting wheat dough with a mix of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> for 6 h was effective in gliadin degradation. This process also reduced levels of IL-6 (<i>p</i> = 0.004), IL-17A (<i>p</i> = 0.004), and IFN-γ (<i>p</i> = 0.01) mRNA, as well as decreased IL-6 (<i>p</i> = 0.006) and IFN-γ (<i>p</i> = 0.0009) protein secretion. 4 h fermentation led to a significant decrease in IL-17A (<i>p</i> = 0.001) and IFN-γ (<i>p</i> = 0.003) mRNA, as well as reduced levels of IL-6 (<i>p</i> = 0.002) and IFN-γ (<i>p</i> < 0.0001) protein secretion. This process was also observed to increase the expression levels of IL-10 (<i>p</i> < 0.0001) and TGF-β (<i>p</i> < 0.0001) mRNA. Conclusions: 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients. |
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| spelling | doaj.art-4f533e2e1b354a1b86d03d31eddf55002023-11-18T11:57:20ZengMDPI AGNutrients2072-66432023-06-011512276910.3390/nu15122769The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory ResponsesNajmeh Ramedani0Aurelio Seidita1Nastaran Asri2Masoumeh Azimirad3Abbas Yadegar4Somayeh Jahani-Sherafat5Anousheh Sharifan6Pasquale Mansueto7Antonio Carroccio8Mohammad Rostami-Nejad9Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 9311634719, IranDepartment of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, ItalyGastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, IranFoodborne and Waterborne Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, IranFoodborne and Waterborne Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, IranLaser Application in Medical Sciences Research Center, Shahid Beheshti University of Medical Sciences, Tehran 1416634793, IranDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 9311634719, IranDepartment of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, ItalyDepartment of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, ItalyCeliac Disease and Gluten Related Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, IranBackground: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. Methods: Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods. Results: According to our findings, fermenting wheat dough with a mix of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> for 6 h was effective in gliadin degradation. This process also reduced levels of IL-6 (<i>p</i> = 0.004), IL-17A (<i>p</i> = 0.004), and IFN-γ (<i>p</i> = 0.01) mRNA, as well as decreased IL-6 (<i>p</i> = 0.006) and IFN-γ (<i>p</i> = 0.0009) protein secretion. 4 h fermentation led to a significant decrease in IL-17A (<i>p</i> = 0.001) and IFN-γ (<i>p</i> = 0.003) mRNA, as well as reduced levels of IL-6 (<i>p</i> = 0.002) and IFN-γ (<i>p</i> < 0.0001) protein secretion. This process was also observed to increase the expression levels of IL-10 (<i>p</i> < 0.0001) and TGF-β (<i>p</i> < 0.0001) mRNA. Conclusions: 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients.https://www.mdpi.com/2072-6643/15/12/2769gliadinnon-celiac wheat sensitivityprobioticsCaco-2 cells |
| spellingShingle | Najmeh Ramedani Aurelio Seidita Nastaran Asri Masoumeh Azimirad Abbas Yadegar Somayeh Jahani-Sherafat Anousheh Sharifan Pasquale Mansueto Antonio Carroccio Mohammad Rostami-Nejad The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses Nutrients gliadin non-celiac wheat sensitivity probiotics Caco-2 cells |
| title | The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses |
| title_full | The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses |
| title_fullStr | The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses |
| title_full_unstemmed | The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses |
| title_short | The Gliadin Hydrolysis Capacity of <i>B. longum</i>, <i>L. acidophilus</i>, and <i>L. plantarum</i> and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses |
| title_sort | gliadin hydrolysis capacity of i b longum i i l acidophilus i and i l plantarum i and their protective effects on caco 2 cells against gliadin induced inflammatory responses |
| topic | gliadin non-celiac wheat sensitivity probiotics Caco-2 cells |
| url | https://www.mdpi.com/2072-6643/15/12/2769 |
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