‘Detoxified’ gluten protein for the formulation of next-generation foods for coeliacs. The ‘new’ protein, produced using bacterial or plant cells as a ‘biofactory’, although structurally very similar to the ‘natural’ protein, is not recognised by antibodies in the serum of coeliac patients.
Patent Status
PENDING
Priority Number
102021000021194
Priority Date
04/08/2021
License
ITALY
Market
Coeliac disease is the most frequent food intolerance in the world and its estimated prevalence is around 1%. In the Italian population alone, the theoretical number of coeliacs is estimated to be around 600,000, compared to the almost 200,000 officially ascertained to date. Coeliac disease has been recognised as a ‘social disease’ and in Italy a law was passed in 2005 to protect coeliacs (Law No. 123 of 4 July 2005). The 2018/2019 edition of the Italian Celiac Disease Association’s Food Handbook shows further growth compared to previous editions both in the number of participating companies (more than 600) and in the number of products on the market (more than 20,000). The amount spent by Italians on the purchase of gluten-free products (not always for health reasons) is around 320 million euros/year and Italy is the world leader in the gluten-free market. Worldwide, the issue is also very much on the agenda: in the United States alone, the turnover of gluten-free products is around $2 billion per year.
Problem
Coeliac disease is an immune-mediated disease that affects about 1% of the population in Europe. It is characterised by a state of chronic inflammation of the mucosa of the small intestine triggered, in genetically predisposed individuals, by the ingestion of gluten proteins present in the grains (seeds) of certain cereals (wheat, barley, spelt, etc.). Elimination of gluten from the diet is to date the only effective therapy to achieve remission of symptoms and prevention of complications. The quality of life of coeliac patients is, however, lower than that of healthy individuals because it is difficult to adopt a well-balanced and strict gluten-free diet.
Current Technology Limits
Elimination of gluten from the diet is to date the only effective therapy to achieve remission of symptoms and prevention of complications. The quality of life of coeliac patients is lower than that of healthy individuals because it is difficult to adopt a well-balanced and strict gluten-free diet. Gluten proteins contribute to the viscosity and generate the elasticity and toughness of doughs. In pasta, for example, the gluten lattice slows down the absorption of water during cooking by the starch, giving the product tenacity and elasticity; in bread, on the other hand, it retains the gas bubbles produced by the yeast, as well as giving cohesion, homogeneity, visco-elasticity and tenacity to the dough, and allows for a soft and elastic product that is pleasing to the palate. However, the numerous and very diverse gluten proteins are encoded by multiple genes at complex loci and this genetic complexity makes it impossible to generate gluten-free wheat or other gluten-containing cereals using classical genetic techniques (such as crossing).In gluten-free cereal-based foods, the gluten mesh is therefore replaced with gums and/or thickening substances, emulsifiers, and although considerable progress has been made to improve the palatability of gluten-free foods, often the industrial products available on the market are high in calories, have a lower nutritional value and are particularly expensive. Other proposed solutions to deal with ‘coeliac disease’ have focused on the development of chemical-physical treatments to break down the gluten present in food, drug development and the development of low-gluten wheat varieties, but have so far failed to identify an alternative diet.
Killer Application
Use of the ‘detoxified’ protein as an addition to gluten-free flours (rice, maize, buckwheat, etc.) and use of ‘integrated’ flours to prepare gluten-safe foods with superior organoleptic (texture) and nutritional properties (no additives) compared to products currently on the market.
Our Technology and Solutions
The patented technology enables the production through an integrated biotechnological approach of a ‘detoxified’ gluten protein (gliadin) whose inflammatory effects are reduced/eliminated. The design, production and characterisation of the detoxified gluten protein were developed, and in particular:
Advantages
Preparation of gluten-safe foods with superior organoleptic (texture) and nutritional properties (no additives) compared to products currently on the market.
Roadmap
TRL
Team
