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43 results about "Gluten intolerance" patented technology
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A detrimental reaction to the presence of gluten in food, which may include abdominal pain, fatigue, headaches and paresthesia, or celiac disease. [HPO:probinson]
Use of proteases for gluten intolerance
InactiveUS20110200574A1Peptide/protein ingredientsAntipyreticNon-celiac gluten sensitivityLactose intolerance
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.
Owner:AMANO ENZYME USA CO LTD +1
System for gluten replacement in food products
InactiveUS20080038434A1Process safetyQuality improvementDough treatmentBaking mixturesAdditive ingredientGluten intolerance
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.
Owner:CARGILL INC
Antibody therapy for treatment of diseases associated with gluten intolerance
InactiveUS20070184049A1Specific activityMetabolism disorderMilk immunoglobulinsGluten intoleranceDermatitis herpetiformis
The present invention includes a pharmaceutical compositions and methods for treating diseases associated with gluten intolerance in a patient, comprising: administering to the patient an effective amount of an antibody having specific activity against gluten or gluten-derived peptides. Such diseases include, for example, celiac disease and dermatitis herpetiformis.
Owner:CIRCLE 33 LLC
System for gluten replacement in food products
InactiveUS8088427B2Quality improvementFood safetyDough treatmentBaking mixturesGluten intoleranceAdditive ingredient
Owner:CARGILL INC
Treatment of gluten intolerance and related conditions
ActiveUS20140140980A1Lower Level RequirementsDecrease in levelAntibacterial agentsPeptide/protein ingredientsGluten intoleranceInternal medicine
Owner:CODEXIS INC
System for gluten replacement in food products
InactiveUS20090098270A1Process safetyQuality improvementDough treatmentBakery battersGluten intoleranceGluten-Free Diets
The present invention is a system for replacing gluten in food products. In certain embodiments, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition in certain embodiments mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining agent and a gluten-free setting agent, and it may also include a hydrocolloid or a starch, or both.
Owner:CARGILL INC
Treatment of gluten intolerance and related conditions
ActiveUS20140186330A1High affinityDifferent cleavage affinityAntibacterial agentsPeptide/protein ingredientsClostridium difficileGluten intolerance
Owner:CODEXIS INC
Novel Fermentation Process and Uses Therefore
A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural protein concentrate can be directly used, in addition with a carbohydrate source, to produce a wort suitable for fermentation, thus avoiding the malting and mash mixing steps in traditional brewing methods. The wort requires less yeast to initiate the fermentation process than in similar alcohol fermentations, and does not require the addition of yeast nutrients. The resulting fermentation product can be processed for bottling without the need for an intervening storage period. The protein concentrate used in the method can be derived from non-cereal sources such as peas, soy, rice potatoes and other sources of natural protein. Using non-cereal sources also permits the simplified production of a gluten-free fermentation product that can be used in preparing beverages consumable by persons suffering from gluten intolerance.
Owner:FARMPURE BEVERAGES
Patient reported outcome instrument
InactiveUS20150223747A1Monitor efficacyPeptide/protein ingredientsDigestive systemGluten intoleranceGluten-Free Diets
Owner:IMMUNOGENICS LLC
Testing efficacy for celiac disease
InactiveUS20120107847A1Easy to explainData processing applicationsHydrolasesGluten intoleranceGluten-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; anddetermining 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.
Owner:DSM IP ASSETS BV
Methods and Pharmaceutical Compositions for Treating Celiac Disease and Gluten Intolerance
ActiveUS20150352195A1Preventing signAvoid symptomsDispersion deliveryPeptide/protein ingredientsAbdominal cavityOral medication
Oral administration of ALV003 can protect celiac disease patients and patients otherwise suffering from gluten-intolerance from the harmful effects of ingesting food containing gluten.
Owner:IMMUNOGENICS LLC
Methods and pharmaceutical compositions for treating celiac disease and gluten intolerance
Owner:IMMUNOGENICS LLC
Wheat for improvement and prevention of gluten intolerance and wheat-dependent exercise-induced anaphylaxis
ActiveUS20180352778A1Impairs intestinal functionAvoid seizuresModified nutritive productsAngiosperms/flowering plantsLactose intoleranceGluten 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.
Owner:REPUBLIC OF KOREA (MANAGEMENT RURAL DEV ADMINISTRATION) +1
New Proteases Able to Hydrolyze Gluten Peptides and Proteins at Acidic PH, from the Actinomycete Actinoallomurus
InactiveUS20140356345A1Avoid symptomsEfficient productionMilk preparationSugar derivativesActinoallomurusPancrelipase
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.
Owner:FOND IST INSUBRICO DI RICERCA PER LA VITA
Proteases for Degrading Gluten
InactiveUS20140205587A1Reduce exposureMilk preparationDough treatmentProteinase activityGluten intolerance
Owner:ALVINE PHARMA
Latiglutenase (alv003) for use in the treatment of symptomatic celiac disease, gluten intolerance or gluten sensitivity
InactiveUS20190307860A1Reducing severity frequencyReduces severity and frequencyPeptide/protein ingredientsDigestive systemSerum igeLactose intolerance
A method is provided for reducing the severity and / or frequency of symptoms or clinical manifestations resulting from gluten ingestion by administering to a seropositive patient with symptomatic celiac disease, gluten intolerance, or gluten sensitivity latiglutenase (ALV003) in an amount from about 100 mg to about 1200 mg per day.
Owner:IMMUNOGENICS LLC
Compositions and methods for treating gluten intolerance and disorders arising therefrom
ActiveUS20190022194A1Reduced and eliminated symptomLower immune responseNervous disorderPeptide/protein ingredientsIntestinal structureLactose intolerance
Owner:CODEXIS INC
Treatment of gluten intolerance and related conditions
Provided herein are compositions, foods comprising nepenthesin or a derivative thereof and methods of using nepenthesin or a derivative thereof for modulating gluten intolerance and related conditions, such as celiac disease. Further provided herein are pharmaceutical compositions comprising nepenthesin or a derivative thereof and methods of using nepenthesin or a derivative thereof to treat bacterial infections of the gastrointestinal tract, such as C. difficile or H. pylori. Further provided herein are compositions comprising recombinant nepenthesin I or nepenthesin II, or homologous proteins, and methods for making the same.
Owner:CODEXIS INC
Preparation method of China-hemp tofu and product of preparation method
ActiveCN109105531AUniform and stable tissueUniform tissueFood ingredientsCheese manufactureFlavorCompression molding
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.
Owner:HARBIN UNIV OF COMMERCE
Antibody therapy for treatment of diseases associated with gluten intolerance
InactiveUS8071101B2Metabolism disorderMilk immunoglobulinsAntiendomysial antibodiesGluten intolerance
Owner:CIRCLE 33 LLC
Compositions and methods for treating gluten intolerance and disorders arising therefrom
ActiveUS20210093699A1Low antigenicityMaintenance safetyNervous disorderPeptide/protein ingredientsGluten intolerancePharmaceutical drug
Owner:CODEXIS INC
Compositions for the treatment of gluten intolerance and uses thereof
ActiveUS20120034299A1Retain activityImprove heat resistanceBacteriaPeptide/protein ingredientsGluten intoleranceCaricain
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.
Owner:GLUTAGEN PTY LTD
Preparation method and product of hemp tofu
ActiveCN109105531BUniform and stable tissueUniform tissueFood ingredientsCheese manufactureGluten intoleranceMenstrual disturbance
The invention discloses a preparation method of hemp tofu and a product thereof, belonging to the field of preparation of hemp tofu. The preparation method of the hemp tofu includes: (1) mixing hemp seeds and water to obtain hemp milk; (2) heating the hemp milk for thermal coagulation and then cooling; (3) adding the hemp milk to the cooled hemp milk Adding TG enzyme to the coagulation product to carry out cross-linking and coagulation to obtain curd; (4) pressing the curd to form. The invention uses full-fat hemp seeds as raw materials, heats hemp globulin at 77-78°C for preliminary thermal polymerization, and combines the cross-linking and integration of TG enzymes on this basis to effectively solve the problem of the heating of hemp tofu. Coagulation can not form a stable network gelling system problem, to obtain hemp tofu products with uniform elasticity, moderate hardness, good shape, not brittle, good taste, good water retention and nutty flavor, especially suitable for heart disease patients, menstrual disorders and People with gluten intolerance etc.
Owner:HARBIN UNIV OF COMMERCE
Use of a composition comprising arabic gum (AG) for improving gut impermeability
InactiveUS20170056462A1Improve impermeabilityNervous disorderMetabolism disorderGluten intoleranceRash
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.
Owner:NEXIRA INT
Modified low molecular weight glutenin gene in plants
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.
Owner:MONSANTO AGRAR DEUTLAND
Compositions for the treatment of gluten intolerance and uses thereof
ActiveUS10100296B2Reduce the amount requiredHydrolasesPeptide/protein ingredientsLactose intoleranceGluten intolerance
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, analog 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.
Owner:GLUTAGEN PTY LTD
Proteases Able to Hydrolyze Gluten Peptides and Proteins at Acidic PH, from the Actinomycete Actinoallomurus
ActiveUS20160114009A1Efficient productionAvoid symptomsPeptide/protein ingredientsDigestive systemActinoallomurusGluten intolerance
Owner:FOND IST INSUBRICO DI RICERCA PER LA VITA
Method and composition for therapeutic management of gluten intolerance
Owner:SAMI SABINSA GRP LTD
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