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Anyone have any success using enzymes for gluten intolerance (see abstract below).  My son has not been tested yet, although he does have positive IGG.  We are looking at using enzymes to see if there is any difference.
kathy


European Food Research and Technology
http://link.springer.de/link/service/journals/00217/bibs/9209006/92090428.htm
       ISSN: 1438-2377 (printed version)
       ISSN: 1438-2385 (electronic version)

       Table of Contents 

       Abstract Volume 209 Issue 6 (1999) pp 428-433 

       Screening methods for the proteolytic breakdown of gluten by
lactic
       acid bacteria and enzyme preparations

       Karina Wehrle (1), Noeleen Crowe (2), Ineke van Boeijen (2), E.
K. Arendt (2)

       (1) Department of Food Science and Technology and National Food
Biotechnology Centre, University College Cork,
       National University of Ireland, Cork, Ireland
       (2) Department of Food Science and Technology, University College
Cork, National University of Ireland, Cork,
       Ireland e-mail: [log in to unmask]

       Received: 25 February 1999

       Abstract Gluten is the major protein in wheat and it is largely
responsible for the rheological characteristics of bread
       dough. The sourdough process is a traditional dough fermentation
process with lactic acid bacteria. The proteolytic
       activity of lactic acid bacteria derived from starter cultures
used in sourdough or meat fermentation was tested on
       gluten as a substrate. The activities of commercial enzyme
preparations, which were derived from bacterial or fungal
       sources, were also evaluated. Proteolytic breakdown of gluten
protein in an agar medium by either bacterial culture or
       enzymes was evident by a clear zone around wells after staining
with Coomassie blue. The increase in TCA-soluble
       material due to gluten breakdown was measured
spectrophotometrically. A third test evaluated the release of free
       amino acids due to exoproteolytic activity. The agar based test
showed positive results for the commercial enzyme
       preparations and one Micrococcus strain. All sourdough strains
were positive in the enzyme test whereas some
       starters from the meat fermentation process were not able to
break down gluten under test conditions. Variations in
       the release of free amino acid indicated differences in the
enzyme systems of the lactic acid bacteria tested. 

       Key words Proteolysis · Gluten · Sourdough · Starter · Lactic
acid bacteria 

       Article in PDF format (512 KB) 

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