Gluten is a type of protein found in various groups of cereals that causes impaired absorption in the small intestine of people with celiac disease and gluten intolerance. By consuming gluten-containing foods, symptoms such as vomiting, loss of appetite, diarrhea, constipation, abdominal swelling, and weight loss occur. Currently, the only method of treatment is the use of a gluten-free diet.
In our country, the incidence of celiac disease and gluten intolerance is estimated at about 1%, and 10% of these individuals can be diagnosed. After the diagnosis is made, it becomes a way of life.
AN-PEP (Aspergillus Niger Prolyl EndoProteaz) Enzyme
The first and only digestive enzyme that can be of hope to individuals who cannot consume gluten and has been shown to be effective in a clinical trial is the AN-PEP enzyme. AN-PEP is an enzyme called Prolyl Endoprotease that is obtained from the fungus called Aspergillus Niger. This enzyme breaks down gluten in the stomach and, unlike many other enzymes, is not affected by stomach acid and can maintain its degrading duty.
Since even the smallest amount of gluten can trigger long-term damage in people with celiac disease, the AN-PEP enzyme should not be used to start eating gluten-containing foods. The AN-PEP enzyme can play an important role, since even a small amount of gluten can affect individuals with gluten sensitivity. However, AN-PEP is not a stand-alone treatment option and is not an alternative to a gluten-free diet. It may be aimed at ensuring the breakdown of gluten in individuals who currently follow a gluten-free diet and are involuntarily exposed to the consumption of foods containing a small amount of gluten.
Brewers Clarex (Fermentation) Enzyme
Brewer's clarex enzyme is a fermentation enzyme that can eliminate the cold stabilization process in beer production. This fermentation enzyme is a Proline-specific Endo-Protease-containing enzyme that offers brewers a great solution for both breaking down gluten and preventing the formation of protein-polyphenol complexes. The brewers clarex enzyme breaks down the bonds in the protein chains, making beer gluten-free. The degradation of proteins also prevents the formation of large complex aggregates with polyphenols, which turn into visible blur in beer, and thus cold haze does not form. The enzyme in Brewers Clarex targets only haze-sensitive proteins, not the other good proteins in beer. Thus, it does not have a negative effect on the foam or taste of beer.
For gluten-free beer, it is also possible to make beer using cereals such as sorghum, rice or corn that do not contain gluten. Alternatively, classic beer brewers clarex enzymes (barley) using direct before adding to fermentation in the making of Mayse allergic reactions, or adverse health effects by providing individuals with celiac disease and gluten intolerance gluten protein that causes to enjoy a gluten free beer is provided. And today it has become a proven and widely used solution for the production of gluten-free beer.
Sinem Kınık
Food Engineer