Polymers Shield Enzymes to Help Digestive and Dietary Intolerances

(ETH Zurich, June 10, 2013)

Researchers from ETH Zurich have attached polymers to enzymes which may help treat food intolerances in the future. By stabilizing and protecting therapeutic enzymes from breaking down in the digestive tract, the enzymes attached to polymer chains remain active in the stomach and the small intestine for substantially longer periods of time than unconjugated enzymes. Enzymes shielded by polymers can work for up to three hours. However, the question remains why do these polymers work so well. One peculiarity has been discovered: “This polymer adheres particularly well to the mucous membrane in the stomach or intestinal wall” explains Jean-Christophe Leroux, professor of Drug Formulation and Delivery at the Institute of Pharmaceutical Sciences and head of the research project. Use for Coeliac disease is possible and by making new methods, patients with gluten restrictions could take enzymes to reciprocate for gluten absence.