43 results about "Gluten intolerance" patented technology

The present technology relates to an enzyme composition. The enzyme composition may be used to treat gluten intolerant subjects, including suffering from non-Celiac gluten intolerance and/or non-Celiac gluten sensitivity. The enzyme composition may also be used to reduce gluten exposure in certain individuals. For example, the enzyme composition may also be used as a prophylactic to reduce exposure to gluten oligopeptides.

Patient reported outcome (PRO) instruments are useful for collecting information from celiac disease patients, patients with gluten intolerance or gluten sensitivity, and patients on gluten free diets.

We describe a method to determine effectiveness of a compound or composition in treatment of celiac disease or gluten intolerance, the method comprising:

• • administration of the compound or composition to one or more human patients who were on a gluten-free diet for 10 years or less, preferably 6 years or less;
  • challenge with gluten of the one or more human patients who were administered the compound or composition; and
  • determining whether there is a change in condition of celiac disease or gluten intolerance of the one or more patients that results from administration of the compound or composition and challenge with gluten; whereby no significant change in condition indicates that the compound or composition would be effective in treating celiac disease or gluten intolerance.

The present invention relates to Ofree, a novel wheat cultivar produced by crossing Keumkang wheat and Olgeuru wheat, in which low-molecular-weight glutenin subunit (LMW-GS) alleles located at the Glu-B3 loci (major cause of gluten intolerance) and ω-5 gliadin genes (major cause of wheat-dependent exercise-induced anaphylaxis (WDEIA)) have been deleted; a method of developing a new wheat cultivar using Ofree; wheat flour produced from Ofree; a method of producing a processed food using the wheat flour; and a processed food produced by the aforementioned production method. It is expected that Ofree provided in the present invention can be widely used for the production of processed foods capable of preventing the onset of celiac disease caused by gluten intolerance and the onset of WDEIA.

The invention relates to a new family of proteolytic enzymes having the ability to hydrolize at a p H between 3 and 8 gluten olygopeptides which are resistant to cleavage by gastric and pancreatic enzymes and whose presence in the intestinal lumen results in toxic effects. The enzymes have been identified as endopeptidases of the S8/S53 family and are produced by an Actinoallomurus strain. The object of the invention includes also methods for producing enzymes composition comprising the endopeptidases by cultivation of native Actinoallomurus strains, mutants thereof, or recombinant host cells comprising nucleic acids codifying for the endopeptidases. Said nucleic acids constitute a further object of the invention. The enzyme compositions comprising at least one endopeptidase of the invention are useful for the treatment and/or prevention of celiac sprue, dermatitis herpetiformis and any other disorder associated with gluten intolerance as ingredients of pharmaceutical formulations or as additives of foods and drinks.

The invention discloses a preparation method of China-hemp tofu and a product of the preparation method and belongs to the field of preparation of the China-hemp tofu. The preparation method of the China-hemp tofu comprises the following steps of (1) mixing China-hemp seed kernels and water, and refining a mixture into a pulp to obtain a China-hemp milk; (2) heating the China-hemp milk for heat coagulation, and then performing cooling; (3) adding TG enzyme in a cooled coagulation product for crosslinking coagulation to obtain curd; and (4) performing compression molding on the curd to obtain the China-hemp tofu. In the preparation method provided by the invention, by taking full cream China-hemp seed kernels as a raw material, the full cream China-hemp seed kernels are heated at 77-78 DEGC to enable China-hemp globulin to generate preliminary thermal polymerization, and the crosslinking integration effect of the TG enzyme is combined on the basis, so that the problem that the China-hemp tofu coagulates without forming a stable network cementitious system during heating is effectively solved, and a China-hemp tofu product which is uniform in elasticity, moderate in hardness, good in formation, difficult in crushing and good in taste and water retention and has a nut flavor is acquired and is particularly suitable for patients with a heart disease and people with menstrual disorder, gluten intolerance and the like to eat.

The present invention provides compositions for use in the prophylaxis or treatment of a condition arising from gluten intolerance, the compositions including at least partially purified caricain (or a biologically active fragment, analogue or variant thereof) alone or in combination with other suitable enzymes including bromelain, and/or an intestinal extract, as herein described. The present invention also provides methods of using such compositions for the prophylaxis or treatment of a condition arising from gluten intolerance.

The use of a nutritional composition including arabic gum (AG) improves gut impermeability. The nutritional composition also improves conditions like abdominal pain, chronic or not, insomnia, bloating, flatulence, shortness of breath, gluten intolerance, malnutrition, muscle cramps, multiple chemical sensitivities, muscle pain, myofascial pain, mood swings, poor exercise tolerance, poor immunity, poor memory, recurrent skin rashes, brittle nails, hair loss, food allergies, constipation, diarrhea, liver dysfunction, brain fatigue, abdominal spasms, constant hunger pains, depleted appetite, Irritable Bowel Syndrome, chemotherapy, food allergies, acne, liver dysfunction or inflammation of the bowel.

The present invention relates to transgenic plants, such as wheat or maize, comprising plant cells having SEQ.ID.NO 1 and seeds derived from those plants. It also relates to the use of said seed for the preparation of a flour which in turn is used for the preparation of food and/or feed such as dough, batters, pastries, cookies, pasta, wafers, bread and/or confectionery. The thus obtained gliadin-free foodstuff is beneficial for feeding patients suffering from coeliac disease and/or other forms of gluten intolerance.