Identification of Rothia Bacteria as Gluten-Degrading Natural Colonizers of the Upper Gastro-Intestinal Tract
Author Information
Author(s): Zamakhchari Maram, Wei Guoxian, Dewhirst Floyd, Lee Jaeseop, Schuppan Detlef, Oppenheim Frank G., Helmerhorst Eva J.
Primary Institution: Boston University Henry M. Goldman School of Dental Medicine
Hypothesis
The aim of this study was to identify novel sources of gluten-digesting microbial enzymes from the upper gastro-intestinal tract with the potential to neutralize gluten epitopes.
Conclusion
The identified bacteria may be exploited for physiologic degradation of harmful gluten peptides.
Supporting Evidence
- Rothia mucilaginosa and Rothia aeria were identified as effective gluten-degrading bacteria.
- These bacteria can cleave immunogenic gluten peptides that are resistant to human digestive enzymes.
- Rothia enzymes have a wide pH activity range, making them suitable for digestive processes.
Takeaway
Some bacteria in our mouths can help break down gluten, which is good for people who have trouble digesting it.
Methodology
Oral microorganisms with gluten-degrading capacity were obtained by selective plating on gluten agar, followed by microbial speciation and enzyme activity assessment.
Limitations
The study does not address the in vivo effectiveness of these enzymes in humans.
Participant Demographics
The study involved a single subject with good oral health.
Digital Object Identifier (DOI)
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