Use of proteases for gluten 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.
1. An enzyme cocktail comprising:
a gluten degrading enzyme preparation with specificity for peptide substrate leucyl-glycyl-glycine (GDEP-LGG) and papain in a percent relative activity ratio of 80:20 to 20:80;
wherein the enzyme cocktail degrades a gluten oligopeptide into peptide fragments of nine amino acids or less.
2. The enzyme cocktail of claim 1 , wherein the enzyme cocktail further comprises a semi-alkali protease and an enzyme preparation from Penicillium citrinum.
3. The enzyme cocktail of claim 2 , wherein the semi-alkali protease is Protease P.
4. The enzyme cocktail of claim 1 , wherein the papain has been activated by a reductant.
5. The enzyme cocktail of claim 1 , wherein the gluten oligopeptide is a 33-mer peptide fragment of α-gliadin.
6. The enzyme cocktail of claim 5 , wherein the 33-mer peptide fragment has the amino acid sequence LQLQPFPQPQLPYPQPQLPYPQPQLPYPQPQPF (SEQ ID NO:1).
7. The enzyme cocktail of claim 1 , wherein the enzyme cocktail is stable in acid conditions.
8. The enzyme cocktail of claim 1 , wherein the enzyme cocktail is formulated in a pharmaceutically acceptable excipient.
9. The enzyme cocktail of claim 1 , wherein the enzyme cocktail further comprises a semi-alkali protease.
10. The enzyme cocktail of claim 1 , wherein the percent relative activity ratio is 80:20 to 40:60.
11. The enzyme cocktail of claim 1 , wherein the percent relative activity ratio is 80:20 to 60:40.
12. The enzyme cocktail of claim 1 , wherein the percent relative activity ratio is 60:40.
13. A method of treating gluten intolerance or reducing the effects of ingestion of a gluten oligopeptide in a human subject in need thereof, comprising:
orally administering said subject with a therapeutically effective amount of the enzyme cocktail according to claim 1 ,
wherein the enzyme cocktail degrades the gluten oligopeptide at acidic conditions.