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

• Published in: International journal of food sciences and nutrition 2019-11, Vol.70 (8), p.950-958
• Main Authors: Gallo, Marianna, Nigro, Federica, Passannanti, Francesca, Nanayakkara, Merlin, Lania, Giuliana, Parisi, Francesca, Salameh, Dana, Budelli, Andrea, Barone, Maria Vittoria, Nigro, Roberto
• Format: Article
• Language: English
• Subjects: Acid production; Autoimmune diseases; Caco-2 Cells; Celiac disease; Celiac Disease - drug therapy; Celiac Disease - prevention & control; coeliac disease; Diet, Gluten-Free; Epithelial cells; Epithelial Cells - metabolism; Fermentation; fermented food; Food Hypersensitivity - prevention & control; Food science; Functional Food; functional foods; Gliadin; Gliadin - antagonists & inhibitors; Gliadin - metabolism; Gluten; Glutens; Humans; Hydrogen-Ion Concentration; Immune response; Ingestion; Innate immunity; Intestine; Lactic acid; Lactic Acid - metabolism; Lactobacillus paracasei; Lactobacillus paracasei - metabolism; Lactobacillus paracasei CBA L74; Mucosa; Oryza - metabolism; Oryza - microbiology; P31-43; Peptide Fragments - antagonists & inhibitors; Peptide Fragments - metabolism; Peptides; pH control; pH effects; Probiotics; Rice; Soft drink industry; Taste
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637486.2019.1599827

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.