Enzymes Reduce Risk From Gluten Exposure in Sensitive People.

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ClinicalIn a clinical trial undertaken by Hudson and King from Kennesaw State University, people with a gluten sensitivity were given an enzyme to aid in the degradation of gluten chains so that periodic or accidental exposure to gluten could be mediated through suitable enzyme assistance.[1]

The enzyme produced by Deerland, showed considerable benefit in terms of a variety of symptoms experienced by people with gluten sensitivity after exposure to gluten. In the double-blind, placebo based human clinical study, participants showed statistically significant improvements in a wide variety of common digestive issues while taking Glutalytic.

Glutalytic contains both endopeptidases and exopeptidases to create the correct endopeptidase cleavage pattern near the long chain amino acids that need to be hydrolyzed by the exopeptidase, producing rapid degradation of gluten. This means that Gliadin, the major immune eliciting protein fraction in gluten, can be degraded down from gram to milligram quantities by the time it reaches the small intestine.

What are the implications?

Whilst currently no exogenous enzyme exists that can prevent coeliac patients from the damage linked to gluten, the large number of people that have already identified that they improve with gluten avoidance and are classified as gluten sensitive, may find the use of this enzyme very helpful to avoid problems secondary to unexpected or unknown ingestion of gluten.

Each person will respond at a different level of immune reactivity, but knowing that an enzyme taken orally soon after exposure will reduce the symptoms or may even prevent them is an attractive step forward. Adding additional enzymes to assist with milk and other commonly difficult to digest proteins may add further protection and relief.


[1] Hudson, M., & King, C. Glutalytic Clinical Trial for Normal Consumption of Gluten Containing Foods. View Full Paper

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