Can Enzyme Supplements Help You Digest Gluten and Casein?

Struggling with some minor reactions to comfort foods like pizza and ice cream? The right digestive enzymes may help. These enzymes help fully break down the proteins in gluten and casein, reducing the chances of incompletely digested proteins throwing you off from optimal. 

But how effective are they? Could they genuinely make a difference in your overall health and more? Some people experience effects of these foods beyond the digestive system, including breakouts or brain fog.

In this article, we’ll explore why these enzyme supplements work and whether they could be a helpful addition to your routine if you experience discomfort after consuming gluten or casein.

Understanding Gluten and Casein Intolerances

Before diving into digestive enzymes, it’s key to understand that gluten and casein can challenge the digestive system even without an official gluten or casein intolerance. 

Gluten can trigger zonulin—a protein that controls how tightly the gut lining holds together. When zonulin levels rise, the gut barrier loosens, leading to leaky gut.

According to Dr. Alessio Fasano, this leaky gut happens to everyone. If you’re perfectly in optimal health, your immune system should be able to ignore this exposure. Your gut barrier can open and close multiple times a day, but your health isn’t affected as much. However, having increased zonulin and leaky gut regularly is not the best for health and performance.

This suggests that gluten may be a suboptimal food choice, even for those without any known sensitivity. And at BIOptimizers, we want you to be at optimal health. This is where digestive enzymes come in. 

Before we explore how digestive enzymes work, let’s look at what happens in the body when someone struggles with gluten or casein intolerance.

What Is Gluten Intolerance?

Gluten intolerance, often called non-celiac gluten sensitivity (NCGS), is when individuals experience symptoms related to ingesting gluten-containing foods but do not have celiac disease or wheat allergy. 

Gluten is a group of proteins found in wheat, barley, and rye, primarily consisting of the proteins gliadin and glutenin. It gives dough elasticity and strength, helping it rise and maintain its shape, and contributes to the chewy texture of bread.

Symptoms can appear hours or even days after eating gluten, making it difficult to link them to specific meals. Common digestive symptoms include:

• Bloating
• Stomach discomfort 
• Irregularities 
• Nausea
• Acid reflux

Symptoms might also occur outside the digestive system, such as:

• Headaches
• Tiredness
• Brain fog 
• General discomfort
• Skin rashes
• Joint pain
• Feelings of sadness.

The exact cause of gluten intolerance isn’t fully understood, but it seems to stem from the body’s immune system reacting unusually to gluten. A review of studies took a closer look at what happens in the body when someone with non-celiac gluten sensitivity (NCGS) is exposed to gluten, and here’s what they found:

In people with non-celiac gluten sensitivity (NCGS), there’s an imbalance in the proteins and immune markers that regulate the body’s immune response to gluten. One of these proteins, toll-like receptor 2 (TLR2), is found at higher levels in the intestines of people with NCGS. TLR2 plays a key role in detecting harmful substances, which might make the immune system more alert to potential threats like gluten. 

However, at the same time, levels of FOXP3—a marker associated with immune regulation—are lower. FOXP3 is essential because it’s predominantly found in regulatory T cells, which help balance the immune response. When FOXP3 levels drop, this regulatory function weakens, making it harder for the immune system to control its reaction to gluten. 

In addition, people with NCGS have more of certain inflammatory cytokines in their bodies. Cytokines are like messengers that signal the immune system to respond to potential threats. When these levels are high, it indicates inflammation, which is the body’s way of reacting to perceived harm.

The adaptive immune system, which helps the body recognize and remember harmful substances, is also involved. In people with NCGS, two important inflammatory markers are increased in the rectal tissue, suggesting that the immune system is actively responding to gluten. This immune reaction can happen with various substances, indicating that the body is reacting to something it perceives as harmful.

Finally, there’s evidence that the intestinal barrier—like a protective wall that keeps harmful substances out—may not work as well in people with NCGS. This dysfunction allows substances like gluten to pass through the intestine more easily, potentially triggering the immune response and leading to symptoms.

What Is Casein Intolerance?

Many people think that milk intolerance is mainly due to not having enough of the enzyme that breaks down lactose, the sugar found in milk. However, research from the National Institutes of Health shows that many who believe they’re lactose intolerant don’t have issues with lactose absorption. So, their tummy troubles might come from something else.

One key player in this conversation is a compound called bovine beta-casomorphin-7 (BCM-7), which comes from a protein in cow’s milk called A1 beta-casein. Milk is mostly protein, with about 80% of it being casein. Evidence suggests that casein, particularly A1 beta-casein, could be a significant reason behind milk intolerance symptoms.

For individuals intolerant to casein, especially the A1 type, digesting this protein releases BCM-7. This peptide interacts with opioid receptors in the gut, leading to digestive issues like bloating, cramping, and diarrhea by slowing down gut movement and triggering an inflammatory response. This means that even if someone isn’t lactose intolerant, they could still experience discomfort from consuming A1-containing milk.

A1 beta-casein may also elevate levels of inflammatory markers in the colon, which can complicate digestion and contribute to a range of symptoms like irregularity or abdominal pain.  While this inflammatory response can be subtle, it may lead to chronic discomfort over time if you’re sensitive to casein.

We’ve been talking specifically about A1 milk. Interestingly, there’s also A2 milk, which contains a different form of beta-casein that doesn’t produce BCM-7. A2 milk is often better tolerated by those with casein intolerance. However, most milk sold in the U.S. is A1, making it challenging to avoid if you’re sensitive.

Learn more about A1 and A2 milk in this article. 

How Digestive Enzymes Support Gluten and Casein Digestion

Let’s start by being clear that digestive enzymes cannot cure or treat conditions like celiac disease, wheat allergy, or non-celiac gluten sensitivity. While these enzymes may assist in breaking down some of the proteins in gluten and casein, they are not a replacement for a strict gluten-free diet or other prescribed treatments. 

That said, for individuals with sensitivities, digestive enzymes might help mitigate symptoms from accidental or occasional gluten exposure, potentially easing digestive discomfort. However, relying on your healthcare provider’s advice is essential to manage these conditions effectively.

Gluten Digestion Pills

Gluten is particularly challenging to break down. The main reason for this is its high content of a specific amino acid called proline. Proline creates a kink in the protein structure, making gluten more resistant to most protein-digesting enzymes in our gut. These include pepsin, trypsin, chymotrypsin, and peptidases which normally help break down proteins into smaller, more manageable pieces. 

Two notable fragments from gluten, known as α-gliadin and γ-gliadin, contain long sequences filled with proline and glutamine. These sequences are particularly tough to digest, which results in larger pieces of gluten remaining intact in the digestive system.

So, the key to finding effective pills for gluten digestion is finding the right enzyme that can cut the kinked proteins with proline and glutamine. 

One study assessed nine commercially available supplements by testing how well their enzymes could break down wheat proteins at two acidity levels (pH 3.5 and 7.0).

The supplements contained various enzymes, including:

• Caricain: Derived from papaya, this enzyme cleaves proline residues to help break down gluten.
• Dipeptidyl Peptidase IV (DPP-IV): The aspergillus enzyme, DPP-IV, works at intestinal pH (7.0) to break down small snippets of proline-rich fragments from gluten digestion. This enzyme cuts from one end of these snippets, creating amino acids.
• Aspergillus niger Prolyl Endopeptidase (AnPEP): Known as Tolerase G, this enzyme is designed to degrade small amounts of gluten in controlled settings. This enzyme cuts inside proteins that have proline in them.

The study found that most supplements were ineffective at breaking down gluten. However, the caricain-containing supplement stood out, particularly at pH 7.0, due to its enteric coating, which allowed the enzyme to release in the small intestine. Other supplements containing DPP-IV and fungal enzymes showed minimal effectiveness at both acidity levels.

Another study found different results. Researchers tested two enzymes, aspergillopepsin (ASP) and DPP-IV, to see how well they break down gluten. They used different types of gluten, including synthetic peptides and whole-wheat bread, and analyzed the results with lab techniques.

ASP was more effective than pepsin at digesting gluten, and when combined with DPP-IV, it helped reduce gluten peptides. This suggests the enzyme combo could help people with celiac disease by reducing the effects of accidental gluten exposure.

A review of studies looked at what enzymes effectively break down gluten and noted that DPP-IV doesn’t work well in the stomach due to the stomach’s low pH. DPP-IV can only act on one end of gluten proteins, which means large, potentially problematic gluten fragments may remain intact. To effectively break down the remaining fragments, DPP-IV should be combined with some other proteases that are active in stomach acid.

It’s important to note, however, that these results may not be as reliable as those observed in human subjects. Let’s turn to a human study.

A study of 12 healthy volunteers evaluated the enzyme AN-PEP’s ability to break down gluten in the stomach. Participants received meals containing 4 grams of gluten with or without AN-PEP across four test days. Researchers determined that AN-PEP effectively degraded gluten in the stomach with both high and low-calorie meals.

Casein Digestion Enzymes

Similar to gluten, effective digestion of casein relies on the right enzymes. Casein-specific digestive enzyme supplements are formulated to break down this milk protein into smaller peptides and amino acids, making it easier to digest and absorb. Their effectiveness depends on the type of enzymes used and their ability to target casein’s complex structure.

Casein has “water-repellent” areas that make it difficult for digestive enzymes to break it down. Additionally, casein proteins often undergo changes in the body that make the protein stronger and harder for digestive enzymes to break down. Essentially, these modifications help the casein maintain its structure, making it more digestion-resistant.

When we consume casein, it’s often mixed with other foods rather than just drinking milk. The dietary fibers in these foods can impact how well casein is digested. For instance, pectin can make casein harder to break down, while lignin reduces the activity of digestive enzymes, making it less digestible. On the other hand, cellulose has the least negative effect on casein digestion.

Therefore, the type of fiber we eat alongside casein can influence how easily our bodies can process it.

So, what enzymes can effectively help break down casein? A lab study explored the digestion of purified bovine β-casein using various combinations of proteinases and peptidases. Researchers identified several enzymes as particularly effective for casein digestion. 

Dipeptidyl Peptidase IV (DPP-IV) plays an essential role in breaking down casein by boosting the release of proline, the same challenging-to-access amino acid we discussed above. Aminopeptidase M, works in tandem with DPP-IV, further increasing the breakdown of beta-casein into its amino acids. This combination optimizes the digestion process and maximizes the nutritional benefits of casein.

Protease enzymes, like trypsin and chymotrypsin, help break down casein by starting a process called proteolysis, which is necessary for other specific enzymes, such as DPP-IV and aminopeptidase M, to work effectively. In simpler terms, these general enzymes prepare casein for more targeted breakdown, making it easier for the body to digest.

Best Supplements for Gluten and Casein Digestion Support

With or without gluten or casein sensitivities, these are tough proteins to break down. Their complex structures can challenge the digestive system, leading to symptoms like bloating, gas, and discomfort.

When selecting a digestive enzyme supplement, consider the following tips:

1. Specificity: Look for enzymes specifically formulated to target gluten and casein. Enzymes like Dipeptidyl Peptidase IV (DPP-IV) and various proteases are known to assist in breaking down these proteins effectively.
2. Concentrated Dose: To fully experience the benefits of digestive enzymes, choose supplements with a high concentration of active ingredients. In the study comparing digestive enzymes, some ineffective formulas included only 500-1,000 DPPU of DPP-IV and 10,000-95,000 HUT of proteases.
3. Ingredient Quality: Choose products from reputable brands that use high-quality ingredients and have undergone third-party testing for potency and purity.
4. Dietary Restrictions: Ensure the supplement is labeled gluten-free, dairy-free, or vegan to meet your dietary needs.

Here’s more on what to look for in a digestive enzyme supplement. 

BIOptimizers Gluten Guardian features a potent blend of seven plant-based proteolytic enzymes, including 6,000 DPPU of DPP- IV. This unique formulation not only aids in breaking down gluten and casein but also contains over 288,000 HUT of proteases that function effectively across various pH levels, offering synergistic benefits for optimal digestion.

This powerful blend is designed to help break down gluten and casein, making it an excellent choice for anyone looking to minimize digestive discomfort related to these proteins. It’s also guaranteed to be vegan and gluten-free.

Remember, while digestive enzymes can assist with gluten and casein breakdown, they are not a substitute for a gluten-free diet or other prescribed treatments for those with celiac disease or gluten sensitivity. They may, however, help reduce the adverse effects of accidental exposure. 

 Always consult with a healthcare professional for personalized advice regarding your digestive health.

Conclusion

Enzyme supplements can be a valuable addition for those who struggle with digesting gluten and casein, helping to reduce discomfort from these proteins’ challenging structures. Although they are not a cure for gluten or casein intolerance, certain enzymes—like DPP-IV from Aspergillus niger—may help alleviate symptoms from incidental exposure, supporting digestion and comfort. 

Gluten Guardian supports the digestion of gluten and casein in wheat and dairy with a blend of seven plant-based proteolytic enzymes, including Peptidase DPP-IV. It helps break down complex carbohydrates and fats, easing occasional bloating, gas, and digestive discomfort from high-carb meals.