Project Description
As an autoimmune disorder, celiac disorder depends on sensitivity to wheat ingredients such that gliadin which is a glycoprotein complex rich in proline and glutamine, especially alpha-2-gliadin. Alfa-2-glaidin basically bind to of specific receptor called HLA-DQ2 or HLA-DQ8 (because tTG alter the alfa-2-gliadin’s charge density which results in highly negative charges. This negative charge density create significant binding effect of alfa-2-gliadin to HLA-DQ2 OR HLA-DQ8 ). That receptor is an important key component of immune system, which have loci at chromosome 6. Epitopes of that receptor create cellular signaling pathway which results in arise of T and B-cells. These important immune cells eventually kill the specific antigens presented cells. Thus, in order to interfere this autoimmune disorder, protein’s (gluten) specific subunits, which have key roles at celiac disorder are going to be destroyed before the intake of protein in our project. Fundamentally, adding specific enzymes’ genes to E.coli’s genome. Then, E.coli will be added into dough while it is in fermentation process. So during the process of fermentation, specific enzymes’ genes will be transcribed and break down the gluten. To sum up, with the specific enzyme, which is expressed by E.coli, alters and break down the specific protein subunit which is key component of celiac disorder. In addition, we would like to improve the stiffness of gluten-free bread by letting bacteria to secrete additives. For the efficiency of the gluten destruction process, the homogenization of dough will be also improved by the bacteria secretion of additives. Last but not least, receptor complex within E.coli is going to be designed and enable bacteria to express receptor which is like HLA-DQ; in order to detect whether there is a gluten or not.
