The Problem

Gluten found in wheat, barley, rye and other cereal grains as well as casein found in dairy foods is difficult for the body to digest which, if not addressed, can result in serious health issues. Gluten (composed of gliadin and glutenin proteins) and casein contain amino acid sequences unusually high in the amino acid, proline. These proline-dense regions exhibit structural features that cause folding and helical cross-linking of the protein.[1] Researchers have identified the structural anomalies of the gluten and casein molecules as preventing hydrolysis by the body’s gastric, pancreatic and intestinal brush border proteases.[2,3] In addition, deficiencies in certain proteases, such as intestinal dipeptidyl peptidase, has been observed in individuals suffering from gluten sensitivities.[4] Incomplete digestion of gluten and casein damages the intestinal villi resulting in malabsorption of nutrients, inflammation with its associated discomfort (gluten intolerance) and, in extreme cases, a systemic immune response (celiac disease).[5,6]

The Solution

ProteaseGL™ is a powerful combination of proteases and peptidases capable of thoroughly digesting gluten and casein.* Avoiding foods containing grains and dairy may seem like the easiest solution to gluten and casein sensitivities or intolerance. Unfortunately, ingredients derived from grains and dairy are often used for nutritional or processing purposes in other common foods, medications and dietary supplements and may not be clearly identified on the label.[7-9]


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  2. Hausch F, Shan L, Santiago NA, Gray GM, Khosla C. Intestinal digestive resistance of immunodominant gliadin peptides. Am J Physiol Gastrointest Liver Physiol. 2002 Oct;283(4):G996-G1003.
  3. Shan L et al. Structural basis for gluten intolerance in celiac sprue. Science. 2002 Sep 27; 297(5590):2275-9.
  4. Garcia-Horsman JA. Deficient activity of mammalian prolyl oligopeptidase on the immunoactive peptide digestion in coeliac disease. Scand J Gastroenterol. 2007 May; 42(5):562-71.
  5. Matysiak-Budnik T. Alterations of the intestinal transport and processing of gliadin peptides in celiac disease. 2003 Sep; 125(3):696-707.
  6. Sapone et al. Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Medicine 2012; 10:13.
  7. Matoori S, Fuhrmann G, Leroux JC. Celiac disease: A challenging disease for pharmaceutical scientists. Pharm Res 2013; 30:619-26.
  8. Miletic ID, Miletic VD, Sattely-Miller EA, Schiffman SS. Identification of gliadin presence in pharmaceutical products. J Pediatr Gastroenterol Nutr. 1994 Jul;19(1):27-33.
  9. Saturni L, Ferretti G, Bacchetti T.The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients. 2010 Jan; 2(.1): 16–34.