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Strains

Gluten-Degrading Probiotic: Lactic Acid Bacteria

Strain

Raw Material (Strain)

1.     De-glu GLU70(GLU70)

2.    De-glu MB0601(MB0601) 

3.    5-Strain Probiotic Complex (ML-004, ML-036, ML-019, ML-        035, ML-117)

4.   MF01 

Function

Function

1.     Gluten-degrading activity; Preventing, improving, or                   treating gliadin-induced inflammatory bowel disease              (Patented)

2.    Gluten-degrading activity (Patented)

3.    Antibacterial and antiviral effect

4.    Production of digestive enzymes

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De-glu GLU70

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A composition for preventing, improving, or treating gliadin-induced inflammatory bowel disease comprising of GLU70 as an active ingredient having gluten degradation activity

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Experimental Groups

Test Substance

Dosage

Administered for 21 days

NC

DW

-

Gliadin

Gliadin

10mg / 250㎕ / mice

De-glu GLU70-L

Gliadin + De-glu GLU70 low concentration

40mg / kg / day

De-glu GLU70-H

Gliadin + De-glu GLU70 high concentration

400mg / kg / day

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Normal intestinal 

epithelial cell

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Intestinal epithelial cells 
   damaged by gliadin

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Degeneration of damaged intestinal epithelial cells inhibited by De-glu GLU70

Confirmed inhibition of gluten(gliadin)-induced degeneration of intestinal epithelial cells by GLU70

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Experimental Groups

Test Substance

Dosage

NC

DW

-

Gliadin

Gliadin

10mg / 250㎕ / mice

PC

Gliadin + Vancomycin

10mg / kg / day

De-glu GLU70-L

Gliadin + De-glu GLU70 low concentration

40mg / kg / day

De-glu GLU70-H

Gliadin + De-glu GLU70 high concentration

400mg / kg / day

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Decreased secretion of TNF-α (inflammatory cytokine)

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Increased secretion of IL-10 
(anti-inflammatory cytokine)

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Decreased expression levels of inflammatory
proteins in De-glu GLU70-ingested groups

Reduced secretion of inflammatory cytokines, increased secretion of anti-inflammatory cytokines, and decreased expression of inflammatory proteins when feeding De-glu GLU70 strain with feed containing gliadin
 

De-glu MB0601

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MB-0601 strain having gluten degradation activity and uses thereof

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Image by Julia Koblitz
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Traditional Fermented Food

Electron microscope image of De-glu MB0601 

Isolation/Securing of Gluten-Degrading Lactic Acid Bacteria

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De-glu MB0601

Add

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Knead

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Rest

Gluten Developed

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Gluten degraded

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Evaluation of gluten degradability of De-glu MB0601 strain

Comparing the difference between regular dough vs dough with gluten-degrading strain 

Experiment #1 Regular dough (Resting time: 2 hours)

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Confirmed that the elasticity of the dough is decreased by gluten-degrading lactic acid bacteria

Mice were fed meals that were mixed with our gluten-degrading flour (fermented with De-glu MB0601) or ordinary flour for 8 weeks. The results showed that as the content of gluten-degrading flour increased:

  • Blood gastrin content of the mice increased by up to 60% - Gastrin (a hormone secreted by G cells of the gastric glands) promotes gastric juice secretion and aids digestion

 

  • Secretion of Pancreatic amylase increased by up to 80% - Amylase is an enzyme that breaks down carbohydrates in wheat flour

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Blood gastrin levels according to feeding gluten-degraded flour

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Pancreatic amylase levels according to feeding gluten-degraded flour

Experiment #2 Dough with gluten-degrading strain added (Resting time: 2 hours)

5-Strain Probiotic Complex

Antibacterial and Antiviral Test Report

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Antibacterial Test

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Antiviral Test

Certificate of Deposit 

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MF01

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[Digestive-Enzyme Producing Strain] New strain of Aspergillus and solid phase fermentation process of a Arecaceae kernel cake using the same

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Produces various enzymes that break down carbohydrates (starch) as well as proteins and promotes the secretion of amylase to facilitate the breakdown, absorption, and digestion of flour