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Identification of Proteolytic Bacteria from Thai Traditional Fermented Foods and Their Allergenic Reducing Potentials
Author(s) -
Phromraksa P.,
Nagano H.,
Boonmars T.,
Kamboonruang C.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00721.x
Subject(s) - food science , bacillus subtilis , fermentation , bacteria , hypoallergenic , fermentation in food processing , casein , gluten , biology , chemistry , bacillales , allergen , allergy , lactic acid , genetics , immunology
This study aimed to identify proteolytic bacteria from Thai traditional fermented foods and investigate their allergenic reducing potentials to wheat and milk allergens. Nine bacteria were isolated from fermented foods as follows: fermented soybean seeds (Thua Nao), fermented soybean paste (Thua Nao), wheat flour dough of steamed stuffed bun (Sa La Pao), and soaked rice from Thai fermented rice‐noodle (Kha Nhom Jeen) processing. Both phenotypic and genotypic identifications were used in this study. It was found that all isolates were Gram‐positive rods. Seven isolates were matched and identified as Bacillus subtilis by both techniques, and the remaining 2 isolates were phenotypically and genotypically identified as B. licheniformis and B. subtilis , respectively. The concentrated crude enzyme of B. subtilis DB and SR could reduce allergenicity of gliadin by hydrolyzing the allergenic gliadin fragments detected by immunoblotting. Furthermore, the enzyme of B. subtilis DB could also reduce allergenicity of β‐lactoglobulin (β‐LG) detected by hydrolyzing the major allergenic epitope of β‐LG at Gln 35 ‐Ser 36 position. B. subtilis DB and SR can be applied for the production of hypoallergenic wheat flour or milk food products.