Lactic Acid Bacteria from Sourdough and Impact on Gluten Sensitivity
Department
Biological Sciences
Major
Biological Sciences
Research Advisor
Westenberg, David J.
Advisor's Department
Biological Sciences
Funding Source
Boudin Bakery San Francisco, California; National Institute of Health; U.S. Department of Health and Human Services
Abstract
With Celiac disease and gluten sensitivity diagnoses rising fermentation of bread starter, typically termed sourdough, has shown promising potential to play a critical role in providing a safe, highly nutritious and flavorful addition to a strict gluten-free diet. During extensive, spontaneous, fermentation of whole wheat products microorganisms establish themselves degrading gluten/gliadin. Focusing on isolating and identifying a variety of bacteria, especially lactic acid bacteria, the ability to degrade gluten will be tested using a variety of standardized assays including SDS-PAGE, ELISA, Western blot, and 16s RNA gene sequence for identifying bacteria. In addition a new enzyme activity test developed by the University of Washington International Genetically Engineered Machine Team will be used. This work will determine which lactic acid bacterium degrades gluten/gliadin best.
Biography
Heather is a full-time student pursuing undergraduate studies in Biological Sciences at the Missouri University of Science and Technology in Rolla. She has enjoyed working in the lab of Dr. David Westenberg since summer 2011 more recently focusing on extensive fermentation of gluten breads and the lactic acid bacteria that make it possible. Heather loves wheat and has been making baked goods using home-ground whole wheat a hobby for many years. As mother to a newly diagnosed gluten-sensitive daughter she has ramped up efforts to study gluten grains and cereals and traditional fermentation practices. In her free-time she watches “Ben-10”, Disney’s “Phineas and Ferb”, and old westerns with her children and when school is not in session spends as much time as possible outside riding her bike, camping and hiking with her family. Outside of school and research Heather is an avid reader of great books, looks forward to graduate school and dreams of giving the world great whole wheat sour dough bread safe for Celiacs.
Research Category
Research Proposals
Presentation Type
Poster Presentation
Document Type
Poster
Award
Research proposal poster session, Third place
Location
Upper Atrium/Hallway
Presentation Date
10 Apr 2012, 1:00 pm - 3:00 pm
Lactic Acid Bacteria from Sourdough and Impact on Gluten Sensitivity
Upper Atrium/Hallway
With Celiac disease and gluten sensitivity diagnoses rising fermentation of bread starter, typically termed sourdough, has shown promising potential to play a critical role in providing a safe, highly nutritious and flavorful addition to a strict gluten-free diet. During extensive, spontaneous, fermentation of whole wheat products microorganisms establish themselves degrading gluten/gliadin. Focusing on isolating and identifying a variety of bacteria, especially lactic acid bacteria, the ability to degrade gluten will be tested using a variety of standardized assays including SDS-PAGE, ELISA, Western blot, and 16s RNA gene sequence for identifying bacteria. In addition a new enzyme activity test developed by the University of Washington International Genetically Engineered Machine Team will be used. This work will determine which lactic acid bacterium degrades gluten/gliadin best.
