Eat wheat flour without having to worry about gluten again
Microbiome Inc. has developed a unique lactic acid bacteria product to help break down gluten in wheat and enhance digestion, and to alleviate the health problems caused by gluten, such as “gluten intolerance,” “gluten allergy,” and “gluten-sensitive bowel disease.”
“Gluten-Degrading Probiotic” was developed based on De-glu MB0601 and De-glu GLU70 strains, which were isolated from fermented foods and have demonstrated excellent gluten-degrading ability among various lactic acid bacteria strains. De-glu MB0601 received a joint patent for its gluten-degrading ability through joint research and development by Microbiome Inc. and a government research institute. De-glu GLU70 was also recognized for its gluten-degrading ability, and Microbiome Inc. received a patent for its effectiveness in preventing and improving gliadin-induced inflammatory bowel disease.
Upon applying De-glu MB0601 and De-glu GLU70 strains to gluten-containing grains (wheat, rye, barley, oats, etc.) and fermenting them, the results showed that the gluten present in the grains were degraded. Moreover, in animal model experiments, ingesting De-glu MB0601 increased secretion of gastrin hormone, which helps promote gastric juice secretion, and it also increased secretion of pancreatic amylase, an enzyme that breaks down carbohydrates in wheat. De-glu GLU70 was effective in inhibiting intestinal epithelial cell damage as well as improving inflammation caused by gliadin in gluten.
By using the gluten-degraded flour produced through fermentation as described above, it is possible to manufacture various foods containing wheat as a main ingredient (such as ramen, noodles, udon, pizza, and bread) without worrying about potential negative health effects caused by gluten. Therefore, Microbiome Inc.’s Gluten-Degrading Probiotic is expected to be applicable to various processed food fields where gluten-free is popularly applied: such as confectionery, cereals, sauces, desserts, energy bars, meat/meat substitutes, snacks, and many more.
Gluten-Degrading Probiotic includes 4 unique beneficial bacteria:
De-glu MB0601 (gluten-degrading ability, enhances digestion)
De-glu GLU70 (gluten-degrading ability, prevents and improves intestinal inflammation)
5-Strain Probiotic Complex with confirmed antibacterial and antiviral effects
Digestive Enzyme-Producing Strain that helps break down carbohydrates and protein
In addition, there are also 7 types of postbiotics, or heat-treated, dried cultures of beneficial lactic acid bacteria:
De-glu MB1 (heat-treated De-glu MB0601 strain)
De-glu MB2 (heat-treated De-glu GLU70 strain
Dipro-rhamnosus heat-treated strain (made using Dipro-rhamnosus strain effective in preventing and treating obesity)
MB201, MB202, MB203, and MB204 which are heat-treated lactic acid bacteria
17 types of amino acids & various organic acids
Short-chain fatty acids according to a nationally recognized test analysis.
In total, 11 types of lactic acid bacteria components make up Microbiome Inc.’s Gluten-Degrading Probiotic.
Unlike conventional gluten-free foods, Gluten-Degrading Probiotic helps prevent and improve indigestion and health problems caused by gluten without modifying the unique nutritional components contained in wheat. Moreover, it can be easily sprinkled on wheat flour foods or consumed with water at any time, and can also be used in various ways, such as kneading directly into flour dough during cooking. Through modern microbiome technology, Microbiome Inc. has secured a safe ingredient that will enable people to enjoy flour food with confidence and worry-free.