Gluten hydrolyzing activity of Bacillus spp isolated from sourdough

Gluten hydrolyzing activity of Bacillus spp isolated from sourdough

Abstract Background Celiac disease is an intestinal chronic disorder with multifactorial etiology resulting in small intestinal mucosal injuries and malabsorption. In genetically predisposed individuals with HLA DQ2/DQ8 molecules, the gluten domains rich in glutamine and proline present gluten domai...

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Main Authors: Bennur Somashekharaiah Rashmi, Devaraja Gayathri, Mahanthesh Vasudha, Chakra Siddappa Prashantkumar, Chidanandamurthy Thippeswamy Swamy, Kumar S. Sunil, Palegar Krishnappa Somaraja, Patil Prakash
Format: Article
Language:English
Published: BMC 2020-06-01
Series:Microbial Cell Factories
Subjects:
Bacillus
Celiac disease
Gliadin
Gluten
Mass spectrometry
Online Access:http://link.springer.com/article/10.1186/s12934-020-01388-z

Internet

http://link.springer.com/article/10.1186/s12934-020-01388-z

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