Celiac disease or gluten-sensitive enteropathy is a disease related to the immune system that is defined as a persistent allergy to wheat gliadin or other prolamines in people who are genetically predisposed. Lactic acid bacteria are able to produce a complex system of peptidases, especially proline-specific peptidases, thereby reducing the toxic effects of gluten peptides, especially prolamine. In this study, first the lactic isolates were isolated and identified from wheat flour, then the lactic isolates were added to the sourdough and prolamine was extracted from them. Finally, the effects of lactic isolates on prolamine hydrolysis were eva‎luated by sodium dodecyl sulfate polyacrylamide gel electrophoresis, infrared spectroscopy and hydrolysis degree measurement. Four samples of sourdough were prepared separately by adding 109 CFU/ml of suspension of Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Pediococcus pentosaceus microbes and were fermented at 37°C for 24 hours. A dough sample was also prepared without adding microbial suspension as a control sample and fermented under the same conditions as the treatments. A dough sample was also prepared without adding microbial suspension as a control sample and fermented under the same conditions as the treatments. Also a control dough was prepared without adding microbial suspension and without fermentation conditions. pH value and the logarithm of the number of bacteria were measured at the beginning of fermentation 4, 8 and 24 hours after fermentation. Gliadin was extracted from all of the treatments and their hydrolysis rate was assessed using sodium dodecyl sulfate polyacrylamide gel electrophoresis, infrared spectroscopy and also by hydrolysis degree measurment. The results showed that there was a significant difference in the degree of hydrolysis of peptide bonds between all 4 treatments in the probability level of 1% (p <0.01) and among lactic strains, Pediococcus pentosaceus, Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus reuteri showed the highest percentage of hydrolysis, respectively. In general, the results of this study showed that in the microbial flora of wheat, there are lactic acid bacteria that are able to hydrolyze gliadin, but the hydrolysis ability of gliadin by these strains is different from each other. Also, these strains of lactic acid isolated from wheat can be used as starters for the preparation of wheat bread for patients with celiac disease.

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