At Prozymi Biolabs, we are not simply creating another gluten-free alternative; we are revolutionising how people with gluten-related diseases can enjoy their favourite foods. How? By harnessing the power of specialised enzymes!

Understanding the Gluten Challenge

Gluten-related diseases affect millions worldwide, forcing many to choose between their health and the foods they love. But why do some people need to avoid gluten? Let's break down the science.

The two major types of Gluten-related diseases

1. Coeliac Disease

Coeliac disease is a complex autoimmune disorder occurring when the immune system reacts abnormally to gluten, a protein found in wheat, barley, and rye. This condition affects about 1% of the global population and can develop at any age after individuals begin consuming gluten-containing foods. Examining the intricate interaction between dietary proteins and the immune system is essential to understanding how coeliac disease functions.

Gluten in the Digestive System

When a person with coeliac disease consumes foods that contain gluten, such as bread, pasta, or cereals, the digestive process usually starts. Gluten is made up of two main protein groups: glutenin and gliadin. Both of these proteins contribute to the characteristic texture of bread, but the gliadin component triggers adverse reactions in individuals with coeliac disease. During digestion, these proteins are broken down into smaller fragments called peptides. However, some gliadin peptides resist complete digestion and can reach the small intestine, leading to complications for those affected.

The Intestinal Barrier Breach

In individuals with coeliac disease, the presence of gliadin triggers the overproduction of a protein called zonulin. This protein regulates the tight junctions between intestinal cells. When zonulin levels rise, these junctions become looser, creating small gaps in the intestinal wall. This condition, known as increased intestinal permeability or "leaky gut," allows partially digested gliadin peptides to pass through the intestinal barrier—something that should not occur in healthy individuals.

The Immune System Response

When gliadin peptides cross the intestinal barrier, they contact a tissue transglutaminase (tTG) enzyme. This enzyme alters the structure of the gliadin peptides. The immune system mistakenly identifies these modified peptides as harmful invaders in individuals with coeliac disease. This triggers a series of immune responses: specialised immune cells called antigen-presenting cells capture the modified peptides and present them to T-cells, which are the primary defenders of the immune system.

The Autoimmune Attack

The immune response in coeliac disease can be particularly damaging because it becomes self-sustaining. When T-cells recognise modified gliadin peptides, they signal other immune cells to initiate an attack. As a result, the immune system produces antibodies against these gliadin peptides and against the body's tTG enzyme. This dual response leads to a chronic inflammatory reaction in the intestinal wall.

Intestinal Damage and Consequences

The ongoing immune response causes significant damage to the small intestine, particularly affecting the intestinal villi - small, finger-like projections that generally enhance the intestinal surface area and facilitate nutrient absorption. Inflammation leads to the flattening and deterioration of these villi, greatly diminishing their ability to absorb nutrients from food. This damage explains why patients with coeliac disease often experience malnutrition, even when consuming a diet that appears healthy.

The Genetic Component

Coeliac disease has a strong genetic component, which helps explain why it often runs in families. Approximately 95% of individuals with coeliac disease carry the HLA-DQ2 gene variant, while most of the remaining 5% have the HLA-DQ8 variant. However, possessing these genes does not guarantee the development of coeliac disease; instead, they indicate a susceptibility to the condition. About 30-40% of the general population is estimated to carry these gene variants, but only a small percentage will develop coeliac disease. This suggests that other environmental factors also play a crucial role in triggering the condition.

Long-term Impact and Management

Without proper management, the ongoing cycle of gluten exposure and the immune response can lead to serious health complications. In addition to digestive symptoms, coeliac disease can cause issues throughout the body, including anaemia, osteoporosis, neurological problems, and an increased risk of certain cancers. The only effective treatment is strict adherence to a gluten-free diet, which allows the intestinal villi to heal and alleviate symptoms.

The Role of Early Detection

Understanding coeliac disease has resulted in improved diagnostic tools and treatment strategies. Blood tests can identify specific antibodies produced in response to gluten exposure, and genetic testing can help determine who is at risk. However, the complexity of the disease mechanism can mean that diagnosis sometimes takes years. This underscores the importance of ongoing research and heightened awareness within the medical community.

2. Non-coeliac Gluten Sensitivity (NCGS)

What is Non-coeliac Gluten Sensitivity?

Non-coeliac gluten sensitivity (NCGS) is a condition in which individuals experience adverse reactions to gluten-containing foods, even though they are not coeliac. This relatively newly recognised disorder affects approximately 6% of the population, making it more common than coeliac disease. Unlike coeliac disease, NCGS does not cause damage to the intestinal lining, but it can still significantly impact an individual's quality of life through various uncomfortable symptoms.

The Difference from Coeliac Disease

Both conditions involve reactions to gluten, but NCGS is fundamentally different from coeliac disease. In coeliac disease, the immune system attacks the intestinal lining when gluten is consumed, leading to measurable damage to the intestinal villi. In contrast, NCGS does not trigger this autoimmune response and does not cause damage to the intestines. This key difference makes NCGS more challenging to diagnose, as no specific biomarkers or definitive tests are available.

Symptoms and Manifestations

People with NCGS typically experience symptoms that appear hours or days after consuming gluten. These symptoms can include:

Digestive Symptoms:

• Bloating and gas

• Abdominal pain

• Diarrhoea or constipation

• Nausea

• Stomach cramping

Extra-intestinal Symptoms:

• Brain fog and difficulty concentrating

• Headaches

• Fatigue

• Joint and muscle pain

• Skin rashes

• Anxiety or depression

• Numbness in legs, arms, or fingers

• General feeling of being unwell

The Mechanism Behind NCGS

While the exact mechanism behind NCGS is still under investigation, researchers believe several factors contribute to the condition.

Innate Immune Response

Unlike coeliac disease, which affects the adaptive immune system, NCGS primarily activates the innate immune system. This leads to a different inflammatory response that does not cause permanent damage to the intestinal tissue.

Intestinal Permeability

Some research indicates that NCGS may be associated with increased intestinal permeability, although not as significantly as coeliac disease. This condition, often called "leaky gut," could enable partially digested gluten proteins and other substances to enter the bloodstream, potentially triggering various symptoms.

The Prozymi Solution: Where Science Meets Innovation

Our pioneering enzyme technology represents a breakthrough in addressing these challenges. Prozymi Biolabs emerged from cutting-edge research at the University of Edinburgh with a clear mission: to make gluten-safe products that don't compromise taste or texture.

How Our Technology Works

Our specialised enzymes target and neutralise the toxic components of gluten while preserving the structural properties that give bread its cherished characteristics. This innovative approach means:

• Preserved taste and texture of traditional wheat-based products

• Enhanced safety for gluten-sensitive individuals

• Reduced environmental impact through local wheat sourcing

• Potential applications beyond bread, including beer and supplements

For those interested in learning more about our technology or potential collaborations, we invite you to connect with us. Together, we are not just creating alternatives – we are revolutionising the future of gluten-safe food.