Microbiome Inc. Secures Patent for Development of Gluten-Degrading Probiotics
- microbiomeint
- Sep 8, 2021
- 2 min read
Microbiome Inc. has obtained a patent for its gluten-degrading probiotics, contributing to the safe consumption of wheat-based foods.
Gluten is an insoluble protein in wheat flour, composed of gliadin and glutenin. When water is added to flour to make dough, these proteins bind together to form a thin film with elasticity and viscosity, commonly known as gluten. While gluten provides the chewy texture enjoyed in wheat-based foods, insufficient digestive enzymes in the body can make it difficult to break down, leading to indigestion. After consuming wheat-based foods, some people may experience gas, bloating, headaches, allergies, autoimmune conditions, obesity, and weakened digestion or immunity due to gluten intolerance.
Such conditions may also result in gluten sensitivity, gluten-related allergies, celiac-like diseases, wheat dependence, dysbiosis, and leaky gut syndrome. As a temporary solution, gluten-free foods have been developed, but their substitute ingredients, such as potato and corn starch, are high in carbohydrates, contributing to obesity and metabolic diseases.
Microbiome Inc. has obtained patents for probiotic strains with outstanding gluten-degrading properties, including MB0601 and GLU70, which were isolated from traditional Korean fermented foods.
MB0601 was jointly developed with a government-funded research institute and is protected under a joint patent, while GLU70 was granted an independent patent for its proven ability to prevent and improve inflammatory bowel diseases triggered by gliadin.
An official from Microbiome Inc. explained, "When dough was fermented with MB0601, experiments showed an average gluten degradation rate of about 70%. In animal studies, mice fed a diet containing MB0601-fermented gluten-degraded wheat flour showed increased levels of the hormone gastrin and pancreatic amylase secretion — up to 60% and 80% respectively — compared with the control group."
Gastrin, secreted by G cells in the stomach lining, stimulates gastric acid and supports digestion, while pancreatic amylase breaks down carbohydrates in wheat. These results demonstrate that MB0601-fermented wheat flour improves digestibility compared with regular wheat flour.
Additional studies on GLU70 also confirmed its positive effects. In mice fed gliadin-containing feed for 21 days, GLU70 suppressed gliadin-induced intestinal mucosal damage. In the GLU70 group, levels of the inflammatory cytokine TNF-α decreased, while anti-inflammatory cytokine IL-10 secretion increased.
Microbiome Inc.’s gluten-degrading probiotics include MB0601 and GLU70, along with five mixed strains that provide antibacterial and antiviral benefits, as well as strains that support digestive enzyme production.
The company has also developed derivative postbiotics such as MB1 (from MB0601), MB2 (from GLU70), Dipro-Rhamnosus (from DS0508), and four functional postbiotics (MB201, MB202, MB203, MB204) containing amino acids, organic acids, and short-chain fatty acids.
A company representative emphasized, "These patented gluten-degrading probiotics represent unique, differentiated microbiome technology. They break down gluten while preserving the texture of wheat-based foods, making digestion easier."
Recognized for the value of this patent, Microbiome Inc. received multiple honors in 2021, including the Korea's Excellent Patent Award, National Sustainability Management Outstanding Company Award, and the Korea Innovation Award.
To promote public awareness, the company signed an MOU with Kwangwoon University’s Bio-Integrated Healthcare Management Research Institute Microbiome Center (Director: Professor Bok Keun Yoon). In addition, Microbiome Inc. will sponsor the upcoming 9th Microbiome Industrialization Forum on October 5 under the theme "Industrial Applications of Gluten-Degrading Probiotics."
The company also plans to advance into the U.S. market through clinical trials and regulatory approval, accelerating its global business expansion.
