Tolerase

Tolerase® G : a prolyl-oligopeptidase with proven efficacy, capable of degrading gluten

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Gluten is a complex protein, mainly found in wheat, barley and rye. Gluten is known to give shape, strength and texture to bread and other cereal derivatives. It is also present in many other foods such as confectionery, meats and industrial sauces.


Gluten is a protein that is difficult to digest because it is rich in proline, a non-essential amino acid. The human body cannot effectively break down proline-rich foods, which is why about 13% of the world's population is sensitive to the gluten in the diet. Gluten is present in many foods, which is why a gluten-free diet cannot eliminate it completely, especially when eating outdoors(1): studies have indeed shown that, despite a gluten-free diet, involuntary consumption can range from 200 mg/day to 3,000 mg/day(2-4).


The THERASCIENCE Laboratory uses a patented endopeptidase specific to proline: Tolerase® G. This digestive enzyme is effective in the degradation of gluten residues. It is not intended to replace a gluten-free diet or to treat celiac disease, but it allows people with intolerance to digest the residual gluten in their diet.

Tolerase® Ghelps break down gluten and supports consumers' lifestyles. It has been designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven.

Tolerase schema

Tolerase

 

1. Nielsen, ‘What’s in our food and on our minds: ingredient and dining out trends around the world’, August 2016 [report].
2. F. van Overbeek et al., ‘The daily gluten intake in relatives of patients with coeliac disease compared with that of the general Dutch population’, Eur J Gastroenterol Hepatol, 1997, vol. 9, no. 11, p1097-9.
3. E. Hopman et al., ‘Nutritional management of the gluten-free diet in young people with celiac disease in The Netherlands’, J Pediatr Gastroenterol Nutr, 2006, vol. 43 no. 1, p102-8.
4. E. Hopman et al., ‘Gluten tolerance in adult patients with celiac disease 20 years after diagno¬sis?’, Eur J Gastroenterol Hepatol, 2008, vol 20 no 5, p423-9. 7.
Tolerase® G is a trademark of DSM

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