Our Solution

An enzymatic solution for gluten-related disorders

E40 is a novel glutenase that efficiently degrades gluten.

E40 serves as a first-line approach, blocking the immunogenic effect of gluten and easing the symptoms of gluten-related disorders.

E40 was discovered in 2012 by Dr. Linda Cavaletti, an expert in the screening of Actinomycetes for novel antibiotics and proteases.

Research shows that E40 offers best-in-class glutenase activity by degrading gluten, either purified or as part of complex food, at multiple sites as well as hydrolysis of whole wheat flour gluten. E40 also degrades and inactivates 33-mer, the most immunogenic gluten peptide, at four unique sites. The enzymatic activity of E40 against 33-mer has also been confirmed by liquid chromatography with tandem mass spectrometry.

In addition, it has been shown that robust enzymatic activity of E40 is maintained in the presence of gastric enzymes across the entire range of stomach and duodenal pH.

In gastrointestinal-simulated model experiments, E40-digested gluten resulted in no release of immunogenic peptides. Furthermore, in ex vivo experiments using T cells from patients with Celiac Disease that were exposed to E40-digested gluten, immune activation was significantly reduced or absent.

E40 has the potential to become the first-in-class, first line pharmaceutical option for all currently diagnosed gluten-related disorders.

In addition, E40 has a safety and efficacy profile suitable for prophylactic or on-the-spot treatment to accommodate for travel or restaurant dining with the ability to accommodate to an individual’s daily lifestyle needs.

An enzymatic solution for gluten-related disorders

E40 was discovered in 2012 by Dr. Linda Cavaletti, an expert in the screening of Actinomycetes for novel antibiotics and proteases.

In addition, it has been shown that robust enzymatic activity of E40 is maintained in the presence of gastric enzymes across the entire range of stomach and duodenal pH.

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