SBP 19 - Degradation of gluten and the creation of gluten-like protein

Celiac disease is an immune-mediated enteropathy that is triggered by the ingestion of gluten and that results from the interaction between gluten and immune, genetic and environmental factors. The problems caused by gluten. In Canada, gluten-free foods are labelled if the amount of gluten does not exceed more than 20mg. To produce a gluten-free environment without even gluten content in food, we came up with two products. Our project, we did three approaches

First phase

• Isolating the Lactobacillus from yoghurt and then proving the probiotic properties of these species whether they can thrive in NaCl, antibiotic resistance, bile salts and survival rate in simulated gastric juice
• These probiotic Lactobacillus species are then encapsulated into form beads to prolong their shelf life. 
• The encapsulation process involves banana powder sodium alginate, aloe vera gel and also an isolated organism.
• Second phase 
• Isolation and characterisation of caurobin (gluten-like protein) from carol seed powder
• The identified protein undergoes testing such as its sugar content, Lowry’s test and also its amino acid content to prove the properties of caroubin.
• Final phase - Examining the degradation of caroubin over the encapsulated beads.
• The beads were dipped in the caroubin solution and show the beads were effective in degrading the gluten-like protein caroubin with the help of Lowry’s test. 
• This isolated carotin is powdered with the help of calcium chloride and compared with the processed gluten powder (sensory analysis).

The ingestion of gluten is very much necessary and the only way to overcome the CD is to introduce a gluten-free environment. We have tackled this widespread problem by using primary two methods, the application of gluten-like protein found in carob seed powder and the use of the probiotic Our project emphasises the potential use of caroubin and probiotic Lactobacillus species as innovative remedies for gluten in the food sector. Our research into the precise processes and practical uses of these proteins is required, indicating a knowledge gap in gluten alternates. The results of our research provide important information for the creation of gluten-free foods that are higher quality and healthier in consumption.