Abstract: This invention relates to the use of an acidic soft drink for improving the efficiency of gluten digestion and more specifically of a gluten-digesting enzyme supplement. Said use allows maintaining or enhancing gastrointestinal comfort in celiac or non-celiac gluten sensitive individuals, or delaying the onset of gastrointestinal discomfort in non-celiac gluten sensitive healthy individuals using a reduced amount of gluten-digesting enzyme. Furthermore, it relates to an acidic soft drink having a pH in the range of 2 to 3.5 for use to support gluten digestion, and to prevent gastrointestinal discomfort following the ingestion of a gluten-containing meal by a gluten-sensitive consumer.

Abstract: This invention relates to a method of marketing a gluten-digesting enzyme supplement comprising providing an effective amount of a gluten-digesting enzyme to a person desirous of maintaining or enhancing gastro intestinal comfort or delaying the onset of gastrointestinal discomfort; or desirous of reducing gluten exposure, and informing the gluten sensitive individuals of the ability to increase the efficacy of the supplement by drinking one serving of an acidic soft drink having a pH in a range from 2 to 3.5. Furthermore, it relates to a kit comprising a gluten-digesting enzyme supplement and instructions for use in combination with an acidic soft drink having a pH in a range from 2 to 3.5.

Abstract: This invention relates to the use of an acidic soft drink for improving the efficiency of gluten digestion and more specifically of a gluten-digesting enzyme supplement. Said use allows maintaining or enhancing gastrointestinal comfort in celiac or non-celiac gluten sensitive individuals, or delaying the onset of gastrointestinal discomfort in non-celiac gluten sensitive healthy individuals using a reduced amount of gluten-digesting enzyme. Furthermore, it relates to an acidic soft drink having a pH in the range of 2 to 3.5 for use to support gluten digestion, and to prevent gastrointestinal discomfort following the ingestion of a gluten-containing meal by a gluten-sensitive consumer.

Abstract: This invention relates to a method of marketing a gluten-digesting enzyme supplement comprising providing an effective amount of a gluten-digesting enzyme to a person desirous of maintaining or enhancing gastro intestinal comfort or delaying the onset of gastrointestinal discomfort; or desirous of reducing gluten exposure, and informing the gluten sensitive individuals of the ability to increase the efficacy of the supplement by drinking one serving of an acidic soft drink having a pH in a range from 2 to 3.5. Furthermore, it relates to a kit comprising a gluten-digesting enzyme supplement and instructions for use in combination with an acidic soft drink having a pH in a range from 2 to 3.5.

Abstract: Provided is a mAb-based method for the detection of T cell stimulatory epitopes known to be involved in CD. The method has many advantages compared to the existing methods for the detection of gluten since it is the first method that can; (i) detect T cell stimulatory epitopes of gluten; (ii) detect the epitopes separately, (iii) detect T cell stimulatory epitopes present on gliadin and glutenin homologues present in other cereals also known to be involved in CD; and (iv) detect T cell stimulatory epitopes on both intact proteins and small protein fragments. The new method is a valuable tool in the screening of basic ingredients, semi manufactured ingredients and food products that are intended to be used in the gluten free diet of CD patients. Moreover the new method can also be used for the screening of cereals and different wheat varieties for the level of toxicity for CD patients.

Abstract: Provided is a mAb-based method for the detection of T cell stimulatory epitopes known to be involved in CD. The method has many advantages compared to the existing methods for the detection of gluten since it is the first method that can; (i) detect T cell stimulatory epitopes of gluten; (ii) detect the epitopes separately, (iii) detect T cell stimulatory epitopes present on gliadin and glutenin homologues present in other cereals also known to be involved in CD; and (iv) detect T cell stimulatory epitopes on both intact proteins and small protein fragments. The new method is a valuable tool in the screening of basic ingredients, semi manufactured ingredients and food products that are intended to be used in the gluten free diet of CD patients. Moreover the new method can also be used for the screening of cereals and different wheat varieties for the level of toxicity for CD patients.

Abstract: The invention describes the patterns of deamidation in gluten, and it is found that this is highly dependent on the spacing between the glutamine and proline residues. This knowledge can be used to predict novel T cell stimulatory gluten peptides. Several newly defined peptides and epitopes are provided. Also, the finding can explain the formation of neo-epitopes in autoimmune diseases such as RA (rheumatoid arthritis), MS (multiple sclerosis), SLE (systemic lupus erythomatosus), SS (Sjogren syndrome) and DB (diabetes). Several neo-epitopes and the peptides that are substrate for deamidation are provided. Further, the inventions provides for methods for detecting these peptides and epitopes and methods for making food more suitable for celiac disease patients.

Abstract: The present invention provides an isolated or recombinant HLA-DQ restricted T-cell receptor or functional equivalent and/or fragment thereof capable of recognizing a prolamine-derived peptide. The present invention also provides isolated, recombinant or synthetic prolamine-derived peptides involved in food-related immune enteropathy. In yet another embodiment the invention provides a diagnostic kit comprising an isolated or recombinant HLA-DQ restricted T-cell receptor according to the invention or host cell comprising a T-cell receptor according to the invention or an antibody according to the invention and a suitable means of detection. Such a diagnostic kit is, for example, very useful for detecting in food, food components or samples from (suspected) patients the presence of prolamine-derived peptide involved in food-related immune enteropathy (for example: celiac sprue, tropical sprue, giardiasis or food allergies of childhood).