Rothia species gluten-degrading enzymes and uses thereof
AssigneeTrustees of Boston University
InventorsEva J. Helmerhorst, Frank G. Oppenheim
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Abstract
There are gluten-degrading enzymes found in Rothia species bacteria that are capable of breaking peptide bonds in -XPQ-, -QQP-, -PPF-, -LYP- and/or -PFP-containing peptides. These enzymes are acidic enzymes; they retain protease activity at acidic pH, eg., at 3.0, and have isoelectric points in a pH range of 2.0-7.0. Embodiments herein provide isolated enzyme compositions and probiotic compositions comprising at least one acidic gluten-degrading enzyme or a Rothia species bacteria. Also provided herein are methods of treatment of celiac disease or a related disorder, treatment of gluten-containing foodstuff, degrading and/or detoxifying gluten comprising the acidic gluten-degrading enzyme and/or compositions.
Claims27
An isolated enzyme composition comprising at least one gluten-degrading enzyme isolated from a Rothia species bacteria, wherein the at least one enzyme retains protease activity at an acidic pH of 3.0 as measured in an in vitro gliadin degradation assay for 3 hours using a synthetic substrate Z-YPQ-pNA, and wherein the at least one enzyme comprises an isoelectric point in a pH range of 2.0-7.0, inclusive.
A probiotic composition comprising an effective amount of Rothia species bacteria comprising a gluten-degrading enzyme retains protease activity at acidic pH of 3.0 as measured in an in vitro gliadin degradation assay for 3 hours using a synthetic substrate Z-YPQ-pNA, and wherein the at least one enzyme and comprises an iso-electric point in a pH range of 2.0-7.0, inclusive, and a pharmaceutically acceptable carrier.
A method for treating celiac disease or a related disorder, the method comprising administering to a subject an effective amount of at least one gluten-degrading enzyme isolated from a Rothia species bacteria, wherein the at least one enzyme retains protease activity at acidic pH of 3.0 as measured in an in vitro gliadin degradation assay for 3 hours using a synthetic substrate Z-YPQ-pNA, and wherein the at least one enzyme comprises an iso-electric point in a pH range of 2.0-7.0, inclusive, and attenuates gluten toxicity in the subject.
A method for degrading gluten in a gluten-containing foodstuff prior to ingestion, the method comprises contacting the gluten-containing foodstuff with an effective amount of at least one gluten-degrading enzyme isolated from a Rothia species bacteria, wherein the at least one enzyme retains protease activity at acidic pH of 3.0 as measured in an in vitro gliadin degradation assay for 3 hours using a synthetic substrate Z-YPQ-pNA, and wherein the at least one enzyme comprises an iso-electric point in a pH range of 2.0-7.0, inclusive.
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Dependencies are inferred from the claim text.