89 results about "Coeliac disease" patented technology

Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

The invention herein disclosed is related to epitopes useful in methods of diagnosing, treating, and preventing coeliac disease. Therapeutic compositions which comprise at least one epitope are provided.

A method for diagnosing and treating an immune microbial dysfunction in a subject, the method comprising: receiving an aggregate set of biological samples from a population of subjects; generating at least one of a microbiome composition dataset and a microbiome functional diversity dataset for the population of subjects; generating a characterization of the immune microbial dysfunction based upon features extracted from at least one of the microbiome composition dataset and the microbiome functional diversity dataset, wherein the characterization is diagnostic of at least one of Crohn's disease, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), ulcerative colitis, and celiac disease; based upon the characterization, generating a therapy model configured to correct the immune microbial dysfunction; and at an output device associated with the subject, promoting a therapy to the subject based upon the characterization and the therapy model.

The invention describes the patterns of deamidation in gluten, and it is found that this is highly dependent on the spacing between the glutamine and proline residues. This knowledge can be used to predict novel T cell stimulatory gluten peptides. Several newly defined peptides and epitopes are provided. Also, the finding can explain the formation of neo-epitopes in autoimmune diseases such as RA (rheumatoid arthritis), MS (multiple sclerosis), SLE (systemic lupus erythomatosus), SS (Sjogren syndrome) and DB (diabetes). Several neo-epitopes and the peptides that are substrate for deamidation are provided. Further, the inventions provides for methods for detecting these peptides and epitopes and methods for making food more suitable for celiac disease patients.

The invention herein disclosed is related to epitopes useful in methods of diagnosing, treating, and preventing coeliac disease. Therapeutic compositions which comprise at least one epitope are provided.

Administering an effective dose of a tTGase inhibitor to a Celiac or dermatitis herpetiformis patient reduces the toxic effects of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

Pharmaceutical formulations of glutenase enzymes are provided. The enzymes find particular use in the treatment of a Celiac or dermatitis herpetiformis patient.

The invention herein disclosed is related to epitopes useful in methods of diagnosing, treating, and preventing coeliac disease. Therapeutic compositions which comprise at least one epitope are provided.

A ministering an effective dose of a tTGase inhibitor to a Celiac or dermatitis herpetiformis patient reduces the toxic effects of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.

Described herein are peptide derivatives and peptidomimetics as inhibitors for transglutaminases, methods for their preparation, pharmaceutical compositions containing said compounds as well as uses of said transglutaminase inhibitors in particular for the treatment of coeliac disease and transglutaminase dependent diseases.

Detection of toxic gluten oligopeptides refractory to digestion and antibodies and T cells responsive thereto can be used to diagnose Celiac Sprue. Analogs of such oligopeptides are useful in the inhibition of immune responses.

Combination enzyme products and methods of use thereof are provided. Aspergillopepsin I is combined with a protease enzyme that provides for an additive or synergistic effect in the digestion of toxic gluten oligopeptides. The enzyme products are useful in the treatment of Celiac Sprue patients, particularly for patients who continue to exhibit signs or symptoms of active disease despite following a gluten-free diet.

The present invention includes a pharmaceutical compositions and methods for treating diseases associated with gluten intolerance in a patient, comprising: administering to the patient an effective amount of an antibody having specific activity against gluten or gluten-derived peptides. Such diseases include, for example, celiac disease and dermatitis herpetiformis.

Disclosed are glutamine endopeptidase enzymes from Rothia sp. bacteria that are naturally associated with the oral cavity, formulations comprising the glutamine endopeptidase enzymes and the use thereof for the treatment, prevention of allergic reaction and diagnosis of gluten allergy related diseases such as Celiac Sprue, gluten allergy and / or dermatitis herpetiformis.

A method for screening wheat varieties with low celiac sprue toxicity based on T cell epitopes comprises the following steps: separating and extracting wheat gluten protein in two steps, performing SDS-PAGE electrophoresis combined with PageBlue TM staining method to identify the gluten protein, detecting celiac sprue T cell epitopes caused by the gluten protein through immunoblotting and other steps. According to the invention, T cell epitopes-based screening method is adopted to screen out the wheat varieties with low celiac sprue toxicity, so that safe and reliable low gluten food can be supplied for celiac sprue patients from the origin of raw materials, and the safety risk of the celiac sprue patients is reduced.

Compositions and methods for the therapy of Inflammatory Bowel Disease (IBD), including Celiac Disease, Crohn's Disease, and Ulcerative Colitis, are disclosed. Illustrative compositions comprise one or more anti-type 1 interferon antagonists, such as anti-type 1 interferon receptor antibody antagonists and fragments thereof, as well as polypeptides and small molecules that inhibit the interaction of type 1 interferon with its receptor (IFNAR).

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

A process is provided for inhibiting symptoms of food allergy or food intolerance in a subject that includes the oral adminstration to the subject suffering from food allergy or food intolerance an IgA or an IgM. When administered in a therapeutic quantity based on the subject characteristics and the type of IgA or IgM, symptoms of food allergy or food intolerance in that subject are inhibited. Even non-secretory forms of IgA and IgM are effective when administered orally.

The invention relates to a method for extracting the gluten contained in a sample using an ethanol aqueous solution in the presence of a composition containing a disulphur group reducer and a decoupling agent, in a buffer having a pH of between 7 and 8. The inventive method can be used to extract quantitatively the gluten contained in a heat-processed or non-heat processed food sample before the quantification of the gluten by ELISA. The method is suitable for food analyses, in particular, for foodstuffs intended for celiac sufferers.

A low-sugar highly nutrient gluten-free bread production method belongs to the technical field of food processing. According to the low-sugar highly nutrient gluten-free bread production method, coarse rice powder and buckwheat powder serve as main raw materials, and low-sugar highly nutrient gluten-free bread is finally obtained through a series of processes of gluten-free bread moisture determination, flour paste preparation, fermentation, baking and the like. The low-sugar highly nutrient gluten-free bread production method comprises the steps of ultra-micro-pulverizing coarse rice and buckwheat and mixing the ultra-micro-pulverized coarse rice and buckwheat in proportion; adding saccharomycete into white granulated sugar after the white granulated sugar is completely dissolved in warm water for activation, and then mixing the white granulated sugar with the coarse rice powder and the buckwheat powder; sequentially adding salt, isomaltooligosaccharide, xanthan gum, sodium alginate, compound enzyme preparation (tyrosinase and laccase) and water into the mixture for mixing, performing stirring, adding sunflower seed oil into the mixture, pouring flour paste into a mold, vibrating the flour paste evenly, placing the flour paste after fermentation, cooling the bread and slicing the bread. The color of the gluten-free bread produced through the low-sugar highly nutrient gluten-free bread production method resembles whole wheat bread, and the gluten-free bread is attractive in fragrance and good in every aspect such as specific volume and viscoelasticity, has no collapse on the surface, is nutrient and healthy and is particularly to patients with the coeliac disease.

The invention relates to gluten-free germinated brown rice and soybean bread and a making method thereof and belongs to the technical field of food and making methods thereof. The gluten-free germinated brown rice and soybean bread is prepared from, by weight, 80-90 parts of germinated brown rice powder, 10-20 parts of defatted soybean powder, 1-2 parts of hydroxypropyl methyl cellulose, 0.2-0.3 part of xanthan gum, 0.5-1.5 parts of transglutaminase, 2-3 parts of yeast, 5-10 parts of cane sugar, 1-3 parts of salt, 4-6 parts of edible vegetable oil and a proper amount of water. According to the gluten-free germinated brown rice and soybean bread and the making method thereof, the germinated brown rice powder and the defatted soybean powder are used as the main raw materials, no gluten is contained, two types of water-soluble edible gum, namely hydroxypropyl methyl cellulose and xanthan gum, are compounded, the catalytic effect of transglutaminase is added, the nutritious health-care function, the protein biological titer and quality of the bread are improved, and the bread can serve as staple food bread of a patient suffering from gluten-induced enteropathy (celiac sprue) and also can serve as healthy health-maintenance food of ordinary people.

The present invention relates to the field of medicine and in particular to celiac disease (CD). Specifically the present invention relates to methods and means for detection of CD using novel microbiomarker, celiac gut index (CGI). The invention relates also to methods and means for treatment or prophylaxis of CD. The present invention provides a novel product comprising a gut microbiome altering agent that, when administered to an individual, improves the state of health of individuals suffering or susceptible to suffer from celiac disease and possibly reduces the likelihood of acquiring celiac disease. The product of the invention provides a natural and safe manner for the treatment of celiac disease. The present invention provides also a novel method for aiding diagnosis of CD by the specific gut health biomarker, Celiac Gut Index (GCI). In the method a probability of a subject having celiac disease is determined by measuring the relative abundances of one or more microbial taxa in a fecal sample from a subject; and the probability of the subject having CD is determined based on the measured abundances as celiac gut index (CGI).