Influence of a combination of three probiotics on wheat dough fermentation; new therapeutic strategy in celiac disease

Gluten can trigger allergies or celiac disease in sensitive individuals. This study reports the effects of Bifidobacterium longum, Lactobacillus acidophilus and Lactiplantibacillus Plantarum (each strain at 10⁹ CFU/ml of dough) on the gluten hydrolysis of wheat. The selected strain mixture was used to evaluate and compare the chemical properties of the fermented dough after 24, 48, and 72 h. Gliadin concentration was estimated by bicinchoninic acid assay, and the presence of gliadin was confirmed by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Fermentation decreased protein, ash, and pH and increased moisture content significantly (P < 0.05). HPLC peaks showed the content of different gliadin monomers decreased after 72 h fermented. A certain peak exists, while the amount was related to the gliadin content and depended on the time of probiotic exposure. This reduction of protein may be due to the synergistic effect of protease secretion by mixed Lactobacilli and Bifidobacteria, responsible for gliadin degradation. These changes in protein by mixed culture proteolysis of probiotics were confirmed by SEM by observing small particle gliadin peptides. Moreover, changes in the viscoelastic properties of fermented dough mixed with probiotics were studied by rheometry. The rheological data indicated a higher storage modulus (G′) compared to loss modulus (G″) in control compared with fermented dough with probiotics. The tan δ of dough treated with probiotics significantly increased after the time of incubation. Further studies are needed to improve its organoleptic properties.