New Enzyme Formulas Address Gluten, Dairy Intolerances

Deerland Enzymes (Kennesaw, GA), a formulator and contract manufacturer of enzyme-based dietary supplements, has introduced two new formulas to address food intolerances.

Dairylytic is an enzyme blend combining both lactase and what the company says is a unique protease enzyme blend. The company says this combination is designed to break down the lactose associated with dairy intolerance, as well as to make milk proteins that could cause an immune response easier to digest and absorb.

“Many people who experience digestive discomfort from consuming dairy products assume they are lactose intolerant but still do not find relief using traditional lactase enzyme supplements,” says John Deaton, PhD, the company’s vice president of technology. “Their discomfort may actually be attributed to an immune response from the protein components of dairy, not intolerance to the lactose.”

Glutalytic is designed to degrade the gluten proteins that often cause intolerances. The formula is a unique proteolytic enzyme blend that goes beyond the traditional DDPIV (dipeptidyl peptidase IV) enzyme, the company says, targeting the internal and external peptide bonds that make up the gluten protein.

“The fastest way to break down gluten is to cleave peptide bonds internally and externally,” explains Deaton. “Glutalytic contains both endopeptidases and exopeptidases to create the correct endopeptidase cleavage pattern near the long-chain amino acids that need to be hydrolyzed by the exopeptidase, producing rapid degradation of gluten.”

The firm’s CEO Scott Ravech says enzyme supplementation is a good approach for gluten and dairy intolerances. “Supplementation may lead to fewer dietary restrictions,” he adds.