Gluten-degrading bacteria: availability and applications

Gluten is a mixture of storage proteins in wheat and occurs in smaller amounts in other cereal grains. It provides favorable structure to bakery products but unfortunately causes disease conditions with increasing prevalence. In the human gastrointestinal tract, gluten is cleaved into proline and gl...

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Veröffentlicht in:	Applied microbiology and biotechnology 2021-04, Vol.105 (8), p.3045-3059
Hauptverfasser:	Kõiv, Viia, Tenson, Tanel
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergies Autoimmune diseases Bacteria Bakery products Biodegradation Biomedical and Life Sciences Biotechnology Celiac Disease Degradation Diet Diet, Gluten-Free Dietary supplements Digestive system Disease Food Food intolerance Food production Food sources Gastrointestinal system Gastrointestinal tract Gluten Glutens Health services Humans Immune response Intestinal microflora Life Sciences Microbial activity Microbial Genetics and Genomics Microbiology Microbiomes Microorganisms Mini-Review Natural & organic foods Peptides Proline Proteins Storage proteins Wheat Wheat Hypersensitivity
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