AUTHOR=Sakandar Hafiz Arbab , Kubow Stan , Azadi Behnam , Faryal Rani , Ali Barkat , Ghazanfar Shakira , Quraishi Umar Masood , Imran Muhammad 

TITLE=Wheat Fermentation With Enterococcus mundtii QAUSD01 and Wickerhamomyces anomalus QAUWA03 Consortia Induces Concurrent Gliadin and Phytic Acid Degradation and Inhibits Gliadin Toxicity in Caco-2 Monolayers

JOURNAL=Frontiers in Microbiology

VOLUME=9

YEAR=2019

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2018.03312

DOI=10.3389/fmicb.2018.03312

ISSN=1664-302X

ABSTRACT=<p>Foods containing high amounts of either phytic acid or gliadin can pose a risk for development of iron deficiency and celiac disease, respectively. The present study was conducted to evaluate the effects of preselected gliadin degrading strains, <italic>Enterococcus mundtii</italic> QAUSD01 and <italic>Wickerhamomyces anomalus</italic> QAUWA03, on phytic acid and gliadin degradation in six wheat cultivars (<italic>Lasani 2008</italic>, <italic>Seher 2006</italic>, <italic>Chakwal 97</italic>, <italic>Shafaq 2006</italic>, <italic>Bars 2009</italic>, <italic>Barani 83</italic>). Tight junction proteins, <italic>trans</italic>-epithelial resistance (TER) and ruffle formation in Caco-2 cells were evaluated relative to <italic>Saccharomyces cerevisiae</italic>–mediated fermented and unfermented controls. Phytic acid degradation was demonstrated in all six cultivars fermented with <italic>E. mundtii</italic> QAUSD01 and <italic>W. anomalus</italic> QAUWA03 consortia. Among the six fermented cultivars, <italic>Shafaq 2006</italic> showed relatively higher degradation of gliadin. In comparison to the other tested wheat varieties, fermentation of <italic>Lasani 2006</italic> was associated with minimal toxic effects on Caco-2 cells in terms of ruffle formation, tight junction proteins and TER, which can be attributed to extensive degradation of toxic gliadin fragments.</p>