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. A method of treating gluten intolerance or reducing gluten exposure in a human subject comprising:
orally administering the subject with a therapeutically effective amount of an enzyme cocktail comprising a gluten degrading enzyme preparation isolated from Aspergillus oryzae with specificity for peptide substrate leucyl-glycyl-glycine (GDEP-LGG), papain, a semi-alkali protease and an enzyme preparation from Penicillium citrinum,
wherein the enzyme cocktail degrades a gluten oligopeptide of SEQ ID NO:1 into peptide fragments of four amino acids or less at acidic conditions, and
wherein the GDEP-LGG and papain are in a percent relative activity ratio of 80:20 to 20:80.
2. The method of claim 1 , wherein the enzyme cocktail is formulated in a pharmaceutically acceptable excipient.
3. The method of claim 1 , wherein the semi-alkali protease is Protease P.
4. The method of claim 1 , wherein the papain has been activated by a reductant.
5. The method of claim 1 , wherein the percent relative activity ratio is 80:20 to 40:60.
6. The method of claim 1 , wherein the percent relative activity ratio is 80:20 to 60:40.
7. The method of claim 1 , wherein the percent relative activity ratio is 60:40.