Snehal Gagare1,* <br/><br/>
Gluten hydrolysing bacteria from Tilapia: a ray of hope in gluten intolerance 

 - pp46-53 
<br/><br/> Gluten intolerance can be recognised as an emerging health concern. Currently, there are few, if any,<br/>medications available to mitigate gluten intolerance<br/>symptoms, prompting the search for effective natural<br/>alternatives. Recent studies have demonstrated the significant potential of probiotic bacteria that hydrolyse<br/>gluten in alleviating symptoms of gluten intolerance.<br/>This study aims to evaluate the gluten-hydrolysing ability of five bacterial isolates from Tilapia (Oreochromis<br/>niloticus) and assess their in vitro probiotic attributes.<br/>Biochemical and molecular characterisation identified<br/>the isolates as Bacillus licheniformis (L1), Bacillus tequilensis (G1), Lactococcus lactis (G5), Enterococcus faecium (G7) and Weissella confusa (G9). All isolates were<br/>capable of surviving a wide pH range (3–9) and exhibited surface hydrophobicity and auto-aggregation<br/>properties. Furthermore, according to Clinical and<br/>Laboratory Standards Institute (CLSI) criteria, the<br/>isolates were susceptible to most of the tested antibiotics. The study concludes that the five isolates from<br/>Tilapia can hydrolyse gluten and possess essential probiotic properties, suggesting their potential as probiotic<br/>supplements for individuals with gluten intolerance. 
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Bacillus tequilensis<br/>gluten intolerance<br/> health supplements<br/>Oreochromis niloticus<br/>probiotic