Scientfc Design of a Dairy Product aimed at CeliacPatents
- Autores: Daniel Ramón
- Localización: Celiac Disease and Non-Celiac Gluten Sensitvity / coord. por Amado Salvador Peña; Luis Rodrigo (ed. lit.), 2014, ISBN 978-84-942118-2-9, págs. 495-504
- Idioma: inglés
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Resumen
Afer receiving a celiac disease diagnosis, patents need to follow a gluten-free diet. Thetechnological bases of gluten-free products are focused on generatng gliadin-free products,without providing any other nutritonal benefts. Quite recently we have developed a milksupplement called Proceliac which aims to change this trend in the design of products for celiacpatents. The basis of this product is a probiotc called ES1 that has shown strong ant-infammatory efects in both experiments with human cell cultures and in preclinical animalexperiments. The food safety of the ES1 probiotc has been evaluated following the World HealthOrganizaton guidelines. Moreover, its genome has been fully sequenced to ensure the absenceof genes encoding confictng proteins. Finally, two clinical trials on healthy adults and childrenwith celiac disease at the beginning of gluten-free diet have been performed with excellentresults that indicate this strain’s ability to equilibrate the gut microbiota of celiac patents.
