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KMID : 0380620220540020203
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 2 p.203 ~ p.208
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Biochemical properties and gluten degradation of Lactobacillus paracasei strain GLU70 isolated from salted seafood
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Park Hye-In
Yoon Seul-Gi
Jang Jun-Ho
Byun Ji-Young
Yoon Bok-Kun
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Abstract
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Gluten is an insoluble protein present in cereals such as wheat. Gluten consumed through food is not digested and accumulates in the body; this has been linked to digestive discomfort, irritation, and various digestive disorders, including intestinal inflammation. In this study, the Lactobacillus paracasei strain GLU70, which exhibits a glutendegrading ability, was isolated from salted seafood. At a pH of 3.0, GLU70 showed a survival rate of approximately 84%, and at 0.3% oxgall, it showed a survival rate of approximately 53%. When the culture supernatant collected after 12 h of incubation was added to flour dough, approximately 50% gluten degradation was observed. Moreover, among several probiotic isolates exhibiting proteolytic activity selected to assess the gluten-degrading ability, GLU70 showed superior results regardless of the dough fermentation temperature. Although further research is required, GLU70 is expected to be of value in manufacturing gluten-reduced products and the food industry as an ingredient or additive.
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KEYWORD
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wheat flour, gluten, degradation, probiotics, fermentation
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