# US 2021/0274818 A1 · Methods for lowering gluten content using fungal cultures > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2021/0274818 A1 - Document ID: US20210274818A1 - Status: Published application - Kind: A1 - Application number: 17/233,656 - Filed: 2021-04-19 - Published: 2021-09-09 - Earliest claimed: 2015-02-26 - Assignees: MycoTechnology, Inc. - Applicants: MycoTechnology, Inc. - Inventors: James Patrick LANGAN; Brooks John KELLY; Huntington DAVIS; Alan D. HAHN - Web page: https://patentgrep.com/patent/US20210274818A1 ## CPC - A23L 7/104: Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms - A23J 3/346: {of vegetable proteins} - A23L 7/197: {Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196 (preservation A23B9/00)} - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ## Abstract The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention. ## Claims ### Claim 1 A method for preparation of a gluten-containing grain having reduced levels of gluten, comprising: a) providing a prepared gluten-containing grain comprising the steps of: i. providing a gluten-containing grain; ii. sterilizing or pasteurizing the gluten-containing grain to provide prepared gluten-containing grain; b) providing a prepared fungal component; c) inoculating the prepared gluten-containing grain with the prepared fungal component; and d) incubating the prepared gluten-containing grain and prepared fungal component to hydrolyze gluten, resulting in the gluten-containing grain having reduced levels of gluten, wherein the gluten comprises prolamin, glutelin or prolamin/glutelin aggregate. ### Claim 2 (depends on 1) The method of claim 1, wherein the method further comprises drying the gluten-containing grain from step (d). ### Claim 3 (depends on 1) The method of claim 1, wherein the method comprises pasteurizing the gluten-containing grain from step (d). ### Claim 4 (depends on 1) The method of claim 1, wherein the method of step a) further comprises hydrating the gluten-containing grain. ### Claim 5 (depends on 1) The method of claim 1, wherein the gluten-containing grain having lowered levels of gluten has had more than 90% of gluten hydrolyzed compared to the prepared gluten-containing grain. ### Claim 6 (depends on 1) The method of claim 1, wherein the gluten-containing grain having lowered levels of gluten has had more than 95% of gluten hydrolyzed, compared to the prepared gluten-containing grain. ### Claim 7 (depends on 1) The method of claim 1, wherein the gluten-containing grain having lowered levels of gluten has had more than 99.99% of gluten hydrolyzed, compared to the prepared gluten-containing grain. ### Claim 8 (depends on 1) The method of claim 1, wherein the prepared fungal component is a submerged fungal liquid tissue culture. ### Claim 9 (depends on 1) The method of claim 1, wherein the incubating step comprises culturing to induce myceliation. ### Claim 10 (depends on 9) The method of claim 9, wherein the culturing step is performed for between one and forty-two days. ### Claim 11 (depends on 1) The method of claim 1, wherein the submerged fungal liquid tissue culture is grown in a human food-grade media. ### Claim 12 (depends on 1) The method of claim 1, wherein the submerged fungal liquid tissue culture is grown in an animal feed-grade media ### Claim 13 (depends on 1) The method of claim 1, wherein gluten is selected from the group consisting of prolamin, glutelin and an aggregate of prolamin and glutelin. ### Claim 14 (depends on 1) The method of claim 1, wherein gluten content is measured by measuring prolamin, glutenin, or prolamin/glutelin aggregate. ### Claim 15 (depends on 1) The method of claim 1, wherein the prepared fungal component is selected from the group consisting of Hericium erinaceus, Pleurotus ostreatus, Pleurotus eryngii, Pleurotus citrinopileatus, Pleurotus djamor, Trametes versicolor, Lentinula edodes, Armillariella mellea Tricholoma matsutake, Flammulina velutipes, Volvariella volvacea, Agaricus campestris, Agaricus blazei, Grifola frondosa, Pholiota nameko, Agrocybe cylindracea, Boletus ornatipes, Boletus edulis, Ganoderma lucidum, Ganoderma applanatum, Hypsizygus marmoreus, Morchella angusticeps, Morchella esculenta, Morchella hortensis, Phellinus linteus, Auricularia auricula, Tremella fuciformis, Inonotus obliquus, Fomes fomentarius, Laetiporus sulfureus, Bridgeoporus nobillismus, Stropharia rugosoannulata, Clitocybe spp., Cordyceps sinensis, Cordyceps militaris, and Polyporus umbellatus, and combinations thereof. ### Claim 16 (depends on 14) The method of claim 14, wherein the prepared fungal component is M. esculenta. ### Claim 17 (depends on 14) The method of claim 14, wherein the prepared fungal component is T. matsutake. ### Claim 18 (depends on 1) The method of claim 1, wherein the prepared fungal component is prepared by a method comprising screening a number of strains of fungi and selecting a strain having an enhanced ability to tolerate, grow on, metabolize or utilize gluten. ### Claim 19 (depends on 1) The method of claim 1, wherein the prepared fungal component is prepared by a method comprising maintaining a strain of fungi on an undefined media comprising organic gluten and an energy source. ### Claim 20 (depends on 1) The method of claim 1, wherein the gluten-containing grain is selected from the group consisting of Triticum spp., Hordeum spp., Secale spp., Zea spp., Sorghum spp., and Avena spp. ### Claim 21 (depends on 1) A gluten-containing grain having lowered levels of gluten prepared by the method of claim 1.