GluteGuard’s patented enzyme, caricain, helps protect against symptoms caused by inadvertent gluten ingestion for those on a gluten-free diet for medical reasons
The Gluten Problem
When gluten containing foods are eaten, the body’s pancreatic enzymes (pepsin, trypsin and chymotrypsin) which are found in the gastrointestinal track, cannot fully digest the gluten proteins. They can only partly break them down, leaving smaller, undigested, sections called ‘peptides’.
Most people are not affected by these peptides. For others with recognised gluten disorders, the peptides can be toxic or capable of triggering an auto-immune reaction, leading to the symptoms and intestinal damage observed in gluten related disorders.
An Innovative Natural Enzyme
The science of GluteGuard is the culmination of decades of Australian clinical and scientific research. Early work by Prof. Hugh Cornell illustrating the biochemical composition of gluten, has been instrumental to today’s understanding of gluten’s toxicity in gluten related disorders.
Prof. Hugh Cornell, a former Professor of Biological Chemistry at the RMIT University and Dr. Teodor Stelmasiak a veterinary pathologist with over 25 years of experience in pharmaceutical research, hypothesised that if the right enzyme is delivered to the gastrointestinal track prior the consumption of foods, it could complete the digestion of the toxic and immunogenic gluten peptides resistant to gastrointestinal digestion, helping to protect patients against the effects caused by inadvertent gluten ingestion.
This was followed by the discovery of a very specific enzyme uniquely able to break down the toxic and immunogenic peptides in gluten into harmless fragments. Caricain, a natural enzyme found in the fruit oleoresin of the Carica papaya plant, facilitates the targeted and highly effective breakdown of gluten peptides in the small intestine.
This discovery was the catalyst for the establishment of Glutagen by Dr Stelmasiak in 2001 and the subsequent development of GluteGuard.