Proteolytic

ProteaseGL™

A specialized proteolytic complex designed to hydrolyze proline-rich gluten peptides, which are resistant to breakdown by human digestive enzymes. By cleaving these peptides into smaller fragments, it reduces the persistence of large gluten molecules in the gastrointestinal tract, aiding in their elimination.*

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  • Current lead time is 1-8 weeks from date of order confirmation.

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ENZYME CLASSIFICATION

EC NUMBER | CAS NUMBER:
3.4.23.18/3.4.11.1 | 9025-49-4/9001-61-0
ENZYME CLASS:
Hydrolase → Peptidase
ENZYME TYPE:
Gluten-specific protease
ENZYME SOURCE:
Aspergillus | Bacillus
Enzyme Applications:
Dietary Supplements

TECHNICAL SPECIFICATIONS

ACTIVITY MEASUREMENT:
DPP-IV (Dipeptidyl Peptidase IV)
PRIMARY SUBSTRATE:
Gluten peptides (gliadins, glutenins)
BOND CLEAVED:
Internal peptide bonds adjacent to proline residues
PRIMARY PRODUCTS:
Smaller peptides, amino acids
INACTIVATION:
80°C for 30 minutes
FORM:
Powder
SOLUBILITY:
Water-soluble
STORAGE:
Store in a cool, dry environment
SHELF-LIFE:
18 months from MFG date if properly stored.
SAFETY & HANDLING:
Always refer to the included Safety Data Sheet.
ProteaseGL™
ProteaseGL™

BIOCHEMICAL ROLE IN DIGESTION

ProteaseGL™ is formulated to cleave proline-rich sequences that dominate gluten peptides, including resistant regions in gliadin and glutenin. These motifs evade many human proteases and can persist as large fragments. By targeting proline-adjacent bonds, ProteaseGL™ reduces peptide size and complexity, generating fragments that downstream peptidases can complete to amino acids, thereby shortening the residence time of intact gluten peptides in the gut.*

NUTRITIONAL RELEVANCE IN SUPPLEMENTATION

Supplemental ProteaseGL™ helps lower the load of intact gluten peptides during meals containing wheat, barley, or rye. This can support digestive comfort in individuals seeking to reduce persistence of difficult-to-digest gluten fragments. It is not a treatment or substitute for a gluten-free diet in celiac disease, but it can assist non-celiac populations with managing incidental gluten exposure and improving overall protein digestion from gluten-containing foods.*