Gluten Digestion

What is gluten?

Gluten is a storage protein found in grains and grasses. It is the protein that gives foods such as bread its soft 'bouncy' feel. You can think of gluten as a 'glue' that binds dough together.

Gluten is a composite of  Gliadin + Glutenin

Gliadin and glutenin makes up 80% of the protein contained in wheat seed [grain]. 

Prolamins

Plant storage proteins that have a high proline content are called prolamins. These are found in the seeds of cereal grains e.g.:

1. Wheat (gliadin),
2. Barley (hordein),
3. Rye (secalin),
4. Corn (zein),
5. Oats (avenin)

Dipeptidyl peptidase IV [DPP IV] Activity

There are numerous enzymes on the brush border of the small intestine that are responsibe for digesting proteins, carbohydrates and fats. One of these enzymes is DPP IV which is thought to be a rate-limiting enzyme in gluten digestion. Theoretically having enzymes with DPP IV activity may alleviate the symptoms of having gluten in the diet.

Gluteneze [With DPP IV Activity]

Protease [Peptidase]	18,750 HUT
Protease [6.0]	12,500 HUT
Amylase	10,000 DU
Cellulase	4,000 CU
Base: Microcrystalline Celluose
Effective pH 2 to 8; Effective Temperature Range up to 700C To Purchase If you are in the QuickGuides section, click the image to the right. You will be directed to the NutriDesk Shop If you are in the NutriDesk Shop click on the image above

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