HARNESSING THE POWER OF LACTIC ACID BACTERIA FROM LOCAL YOGURT: A PROMISING APPROACH FOR ENHANCING SOURDOUGH FERMENTATION

Abstract

Celiac disease is an autoimmune disorder triggered by gluten molecules. The proline-rich residues present in the grains mediate the adverse immune response in patients with celiac disease. There is a high prevalence of celiac disease in children as compared to adults in Pakistan. The association between psychiatric disorders and Celiac disease has long been known. There is a significant risk of the development of depression and other psychiatric symptoms in patients with celiac disease. Celiac disease also leads to gut dysbiosis. Lactic acid bacteria are gram-positive, acid-tolerant, rod or cocci-shaped bacteria. LAB produce anti-oxidant enzymes and degrades gluten molecules by producing proteolytic enzymes. They also mitigate the symptoms of depression by upregulating the enzymes, which are down regulated in depression. This present study aims to isolate lactic acid bacteria from local yogurt samples and to degrade the gluten molecules by sourdough fermentation with LAB. Yogurt samples were collected from various sites in Karachi. Lactic acid bacteria were isolated in MRS media, macroscopic and microscopic evaluation, and biochemical tests including catalase test was performed for confirmation of LAB. Sourdough fermentation with LAB isolates was carried out. A rapid test kit evaluated gluten molecule degradation. All isolates produced gas and bubbling when subjected to degrade wheat samples. However, isolate 9 gave the best results in terms of bubble formation, production of gas, and proofing of the sourdough when compared to the positive control. This study revealed that LAB significantly degrades the number of gluten molecules present in wheat during fermentation. Conclusion: This study aimed to isolate the lactic acid bacteria from yogurt, and its application in celiac disease. LAB products can be added to the diet of post-operative patient’s diets for better recovery as LAB will strengthen the immune system by the production of antioxidant enzymes. LAB can be used for the production of gluten-free products locally.