Potencial de degradação do glúten por estirpes de Paenibacillus sp

Abstract

Celiac Disease is an intolerance to gluten ingestion, contained in cereals such as barley, oats, rye, wheat and malt, characterized by an inflammatory process involving the mucosa of the small intestine, leading to intestinal villous atrophy and bad absorption. Approximately 1-2 % of the world population has this disease. Obtaining a byproduct that can be used along with food for these people can be a solution that would give them a life without the worry of consuming foods containing this protein. Microorganisms, for their high genetic diversity, can be one source of these bioproducts. Among them, we can highlight the rhizobacterias found in the rhizosphere of plants and within nodules of legumes, by presenting a range of enzymes of biotechnological value and are not pathogenic to plants and animals, including human being. Experiments were conducted under laboratory conditions to find rhizobacterias able to degrade gluten aiming their future use as enzymes suppliers for the benefit of people who have celiac disease. About 10 % of a total of 115 tested rhizobacterias had this ability: INPA_Ps007, INPA_Ps020, INPA_Ps021, INPA_Ps024, INPA_Ps028, INPA_Ps076, INPA_Ps178, INPA_Ps183, INPA_Ps225, INPA_Ps572. The top six (INPA_Ps020, Ps021, Ps028, Ps076, Ps178, Ps225) were taxonomically identified as Paenibacillus sp. These Paenibacillus sp. showed better growth in medium containing mannitol and gluten compared to the media only with gluten or only with mannitol. The ability of these Paenibacillus sp. in degrading gluten was higher at the temperature of 36.5° C than at 26.5° C. The presence of gluten in the culture medium containing mannitol was essential for the strains of Paenibacillus sp. INPA_Ps020, Ps021, Ps028 and Ps225 extracts to produce degrading activity of this protein. Only the extracts produced by the strains of INPA_Ps076 and Ps178 in the medium containing only gluten showed the ability to degrade this protein. Most of the crude extracts of these Paenibacillus sp. presented degrading action against gluten until the dilution of eight times, after eight days of growth in culture. The crude extract of INPA_Ps178 showed degrading gluten activity until the dilution of four times and from the INPA_Ps225, until the dilution of 16 times at eight days of growth in culture. The crude extracts of these Paenibacillus sp. showed gluten degrading action at the temperatures between 36-56º C, but lost this ability at the temperatures between 66-96º C. There was an influence of pH on their ability to degrade gluten, with neutral pH (7.0) being the most suitable for all the bacterial extracts. The best bacteria will be studied more intensively to evaluate whether they can serve as gluten degrading enzymes suppliers for the benefit of people who have celiac disease.