EFFECT OF PROTEOLYTIC ENZYMES ON BIOAVAILABILLITY OF GLUTEN

Abstract

Celiac disease is a chronic inflammatory disorder characterized by mucosal damage to the small intestine triggered by gluten which found in wheat, barley and rye. The aim of this work was to evaluate the ability of protease enzymes from different sources (germinated wheat grains, Bacillus subtilis and larvae of red palm weevil) for degradation of gluten and gliadin. The data indicate that protease enzymes extracted from larvae of red palm weevil aged 12 weeks and purified by acetone (80%) were found to hydrolyze gluten and gliadin more efficiently than those extracted from wheat grains germinated for 7 days and purified by trichloroacetic acid (0.2M), and then protease enzymes extracted from Bacillus subtilis and purified by acetone (80%). The mixture of protease enzymes from the three sources was able to hydrolyze gluten and gliadin more efficiently than digestin drug but lower than polyzyme drug.

Key words: Celiac disease, Protease enzymes, Germinated wheat grains, Bacillus subtilis, Larvae of red palm weevil, Gluten, Gliadin.