Abstract:
Celiac disease is an autoimmune disorder triggered by gluten molecules. The proline rich residues present in the grains mediate the adverse immune response in patients with celiac disease. There is a high prevalence of celiac disease in children as compared to adults in Pakistan. The association between psychiatric disorders and Celiac Disease has long been known. There is a significant risk of the development of depression and other psychiatric symptoms in patients with celiac disease. Celiac disease also leads to gut dysbiosis. Lactic Acid bacteria are Gram-positive, acid-tolerant, rod or coccishaped bacteria. LAB produce anti-oxidant enzymes and degrades gluten molecules by producing proteolytic enzymes. They also mitigate the symptoms of depression by up-regulating the enzymes, which are downregulated in depression. This present study aims to isolate Lactic Acid bacteria from local yogurt samples and to degrade the gluten molecules by sourdough fermentation with LAB. The aim also involves the alleviation of stress in the chronic stress-induced mice model. Yogurt samples were collected from various sites in Karachi. Lactic acid bacteria were isolated in MRS media, macroscopic and microscopic evaluation, and biochemical tests including catalase, and KOH tests were performed for confirmation of LAB. Sourdough fermentation with LAB isolates was carried out. The strain, which gave the best result, was selected for characterization, and DNA was isolated and outsourced for gene sequencing. A rapid test kit evaluated gluten molecule degradation. Chronic stress in mice was induced by disturbing their circadian rhythm for 4 consecutive weeks. Behavioral studies were performed to confirm the induction of chronic stress. After 4 weeks, LAB suspension was orally administered as a therapy for 7 days and behavioral studies were performed again. This study revealed that the LAB suspension alleviates the chronic stress symptoms in the mice model. Also, LAB significantly degrades the number of gluten molecules present in wheat during fermentation.
Page(s):
91-91
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023