Industrializing the Microbiome Through Gluten-Degrading Probiotics
- microbiomeint
- Nov 5, 2018
- 2 min read
Debate over the health effects of wheat flour continues, once sparking a wave of gluten-free marketing in the food industry. The controversy persists: in September, researchers at Australia’s Latrobe University reported that gluten in wheat may cause fatigue and depression, while the following month, the head of a Korean obesity clinic chain argued that healthy individuals need not fear wheat consumption. Much of this debate centers on gluten, an insoluble protein in wheat that is difficult to digest and has been linked to negative health effects.
Recently, Korean researchers developed probiotics capable of breaking down gluten, raising expectations that this may help resolve "gluten fear." Ji Young Byun, CEO of Microbiome Inc., explained on the 5th, "GlutenCook is a probiotic product that degrades gluten in wheat flour. Its launch will be welcome news for people suffering from gluten-related conditions such as gluten sensitivity, gluten intolerance, gluten allergy, and wheat dependence."
Gluten is found in wheat, rye, barley, and oats. When mixed with water, it provides elasticity and viscosity to dough. CEO Byun noted, "Because gluten is an insoluble protein, it is not easily digested and can trigger gluten-related intestinal diseases, intolerance, allergies, and even wheat addiction."
GlutenCook, developed from a patented gluten-degrading probiotic co-filed with the Korea Research Institute of Bioscience and Biotechnology (KRIBB), addresses this challenge. Byun emphasized, "Since GlutenCook breaks down gluten, it helps alleviate symptoms of gluten-related conditions. It can simply be sprinkled on wheat-based foods, and because it is colorless and tasteless, it does not affect texture or flavor, allowing consumers to enjoy their food while protecting their health."
Microbiome Inc. has also filed a patent for a technology that delivers live gluten-degrading probiotics safely to the intestine. The probiotics are coated with polysaccharides from white jelly mushrooms and beta-glucans, enabling them to survive stomach acid while maintaining viability during storage. Byun added that the strains themselves possess natural acid and bile resistance.
Building on this research, Microbiome Inc. is preparing new products that restore the optimal balance of gut microbiota at 85:15 between beneficial and harmful bacteria, as well as customized antimicrobial solutions for the small and large intestines.
Byun concluded, "Because Microbiome Inc. directly owns its strains, we can manufacture a wide range of functional foods applying microbiome technology. The gut microbiota produces thousands of essential metabolites, vitamins, and bioactive compounds that regulate immunity, metabolism, and brain function, safeguarding the body’s balance and overall health."
