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

Abstract

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.

Keywords:

• Lactobacillus paracasei CBA L74
• fermented food
• pH control
• coeliac disease
• P31-43
• functional foods

Acknowledgements

Roberto Nigro, Maria Vittoria Barone and Marianna Gallo designed the research; Giuliana Lania, Merlin Nanayakkara, Federica Nigro, Francesca Parisi, Francesca Passannanti, and Dana Salameh, performed the experiments and collected and analysed the data; Marianna Gallo, Federica Nigro and Francesca Passannanti contributed to the interpretation of the results; Andrea Budelli provided the raw materials and Lactobacillus paracasei CBA L74; Marianna Gallo, Federica Nigro and Francesca Passannanti wrote the article and have the primary responsibility for the final content. All authors read and approved the final manuscript.

Ethical review

This study does not involve any human or animal testing.

Informed consent

Written informed consent was obtained from all study participants.

Disclosure statement

Dr Andrea Budelli is currently employed by Heinz BV, Netherlands. He provided the raw materials (rice flour) and Lactobacillus Paracasei CBA L74 and participated in the design of the study. He did not have any additional role in the data collection and analysis, decision to publish, or preparation of the manuscript.

Heinz BV did not provide any financial support to the authors for the experimental activity, did not have any additional role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript.