Revolutionizing Gluten: Prozymi Biolabs Takes on Celiac Disease

[Editor’s Note: Dr. Stasinopoulos will be speaking at the Future Food-Tech event in London, Sept 24-25. Find out more about the event here.]

Gluten-Free Products: A Double-Edged Sword

While gluten-free products have come a long way, they often come at a high price and leave some consumers longing for the taste and texture of traditional options. However, Edinburgh-based Prozymi Biolabs is hopeful that the future holds a solution that combines safety with satisfaction.

The Science Behind Prozymi Biolabs

Founded by Dr. Ioannis Stasinopoulos and Dr. Andreas Andreou, Prozymi Biolabs aims to discover enzymes that can effectively degrade gliadins, the proteins in gluten responsible for triggering immune responses in celiac disease patients. Stasinopoulos emphasizes the importance of precision in this endeavor: “We cannot use a sledgehammer to crack a nut. Gluten is a complex network of proteins, and if we disrupt its functionality too much, we risk creating products that aren’t marketable.”

Competitive Landscape

Stasinopoulos notes that Prozymi Biolabs is not venturing into uncharted territory; competitors like DSM-Firmenich have already released enzymes for gluten reduction. Their products, such as Brewers Clarex and Tolerase G, target gliadins for application in beverages and dietary supplements.

However, Tolerase G has shown limitations, especially in terms of texture in baked goods. According to Stasinopoulos, the enzyme degraded gluten but also resulted in dense bread lacking the desired sensory qualities. “Our innovation allows us to specifically target the problematic components of gluten while preserving its beneficial characteristics,” he says.

Aiming for ‘Gluten-Safe’ Products

Prozymi’s ambition is to produce “gluten-safe” products—those that neutralize gluten responsibilities without removing it entirely. Early testing has demonstrated that their enzymes can sever gliadins at specific sites, preventing immune recognition. However, further refinement is needed to ensure safety for individuals with celiac disease.

“Our enzyme cuts gliadins effectively, and we’ve seen promising ELISA R5 test results. Yet, it’s too early to declare it safe for those with celiac,” Stasinopoulos adds.

Application in Bread Production

To seamlessly integrate its enzyme into bread production, Prozymi Biolabs is working closely with producers to acclimate the enzyme to the specific conditions of dough preparation, including variables like temperature, pH, and humidity. “The big question remains: can we effectively degrade gluten while maintaining texture? We believe we can, and we’re making strides in this area,” explains Stasinopoulos.

Discovery and Optimization

The enzymes Prozymi is developing have their roots in microbial screening, initiated by Andreou. The team collected various wheat and barley samples, searching for microorganisms capable of degrading gluten. Through meticulous screening of 100-200 candidates, they have isolated several promising enzymatic solutions.

Next, Prozymi aims to optimize these enzymes for large-scale production while securing intellectual property rights to ensure its innovations aren’t easily replicated, stating, “As long as we extract the enzyme from the organism, we can patent it.”

Funding and Industry Interest

To date, Prozymi has successfully garnered non-dilutive funding through grants from organizations like Innovate UK and Scottish Enterprise. Stasinopoulos notes the challenges of startup fundraising often create a “chicken and egg” scenario—investors require evidence of progress before monetary support is extended.

Despite these hurdles, interest from the baking industry has been encouraging. Major UK baking companies have reached out, eager to enhance their gluten-free offerings. “Even with current options, there’s always room for improvement,” he says.

The Future of Gluten-Safe Products

As Prozymi Biolabs continues its efforts, it remains committed to developing innovative solutions for the gluten-sensitive population. With promising research and strong industry interest, the startup is poised to make a significant impact on the future of gluten-safe foods.