Authors: Jennifer Ehren, Belen Morón, Edith Martin, Michael T. Bethune, Gary M. Gray, Chaitan Khosla
DOI: 10.1371/journal.pone.0006313
Abstract Summary
Researchers tested food-grade enzymes that could help celiac patients break down accidentally ingested gluten. Aspergillopepsin (ASP) combined with dipeptidyl peptidase IV (DPPIV) successfully detoxified moderate gluten amounts in wheat bread, even with other proteins present. ASP also boosted another therapeutic enzyme’s effectiveness, suggesting promise as a dietary supplement.
Why Brain? 🧠
Food-grade enzymes ASP and DPPIV show promise in breaking down accidentally ingested gluten in celiac disease patients, potentially preventing symptoms from inadvertent gluten exposure when strict diet fails.
The image is AI-generated for illustrative purposes only. Courtesy of Midjourney.
