Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells.

Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells. Int J Food Sci Nutr. 2019 Apr 10;:1-9 Authors: Gallo M, Nigro F, Passannanti F, Nanayakkara M, Lania G, Parisi F, Salameh D, Budelli A, Barone MV, Nigro R Abstract Coeliac disease is an increasingly recognised pathology, induced by the ingestion of gluten in genetically predisposed patients. Undigested gliadin peptide can induce adaptive and innate immune response that unleash the typical intestinal mucosal alterations. A growing attention is paid to alternative therapeutic approaches to the gluten-free diet: one of these approaches is the use of probiotics and/or postbiotics. We performed lactic fermentation of rice flour with and without pH control, using Lactobacillus paracasei CBA L74 as fermenting strain. We evaluated bacterial growth, lactic acid production during fermentation and gliadin peptide P31-43 entrance in CaCo-2 cells with and without pH control. When pH control was applied no differences were observed in terms of bacterial growth; on the contrary, lactic acid production was greater, as expected. Both samples could inhibit the P31-43 entrance in CaCo-2 cells but the effect was significantly greater for samples obtained when the pH control was applied. PMID: 30969137 [PubMed - as supplied by publisher]
Source: International Journal of Food Sciences and Nutrition - Category: Nutrition Tags: Int J Food Sci Nutr Source Type: research

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Source: Frontiers in Immunology - Category: Allergy & Immunology Source Type: research
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Source: Best Practice and Research Clinical Endocrinology and Metabolism - Category: Endocrinology Source Type: research
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Source: News from Mayo Clinic - Category: Databases & Libraries Source Type: news
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