28-11-2025
The University of Barcelona and the CSIC develop a protein that breaks down gluten and opens new paths to treat celiac disease.
A team of researchers from the University of Barcelona (UB) and the Spanish National Research Council (CSIC) has developed a new protein capable of breaking down gluten with high efficiency.
“With this enzyme, we’ve seen clear improvements, both in the reduction of specific antibodies and in the regeneration of intestinal tissue,” explain Dr. Francisco Pérez, the project leader, and researcher Marina Girbal. And that’s a key factor in the context of celiac disease.
Today, diagnosing and monitoring celiac disease mainly rely on two key tests: detecting specific antibodies and performing an intestinal biopsy. That’s because these are precisely the two parts of the body most affected by the condition. When someone has celiac disease, antibody levels rise and the intestinal tissue becomes damaged. “This enzyme helps improve both aspects,” explains Girbal.
Born from a carnivorous plant. The future? Wide open
It all began with a carnivorous plant, one that was found to contain this enzyme capable of breaking down toxic gluten fragments. Its potential had already been partly demonstrated, but the company holding the patent had, as so often happens, put it away in a drawer and forgotten about it. CSIC researchers later recovered the enzyme and introduced several modifications that allowed it to be produced in greater quantities and much more efficiently.
“And these improvements were substantial enough to create a new, separate patent — the one for the modified enzyme we’re working with now,” concludes the researcher. She adds that this is a discovery with many potential applications. “Right now, our main priority is to ensure its continuity. We want to keep researching, so we’re open to everything — any collaboration would be more than welcome, and there are many possible uses we could explore.
An enzyme with great potential
Although research has initially focused on the medical field, the project leaders emphasize that the possibilities of this enzyme go far beyond that.
One possible application, for example, could be in the food industry — either to produce gluten-free products or as a tool to remove traces of gluten during manufacturing processes. “Imagine a company that works with oats and nuts, which might contain traces of gluten — this enzyme could be used to ensure proper cleaning,” explains Marina Girbal.
Although the main goal is clear, “another objective we could set for ourselves is to explore whether this enzyme could become something like a lactase equivalent — but for people with celiac disease or gluten intolerance. In other words, it could be developed as a pill, allowing celiac or gluten-intolerant individuals to eat out without worrying.”
Some say this breakthrough could represent a major step forward in the treatment and quality of life of people with celiac disease or gluten sensitivity. And the more optimistic believe that, if the laboratory results are confirmed in clinical studies, the enzyme could eventually become a truly revolutionary tool.
In any case, as Girbal notes, “what really matters now is ensuring the project’s continuity and developing it until it can be applied in the real world. There’s still a long way to go, but also enormous potential.”
For more information and potential collaborations:
