Wheat Peptide is distinguished by its exceptionally high glutamine content (glutamine + glutamic acid >30%) — making it nature's most concentrated dietary source of glutamine in peptide-bound form. Glutamine peptides are the preferred substrate for enterocytes (intestinal cells). It supports gut barrier function, immune cell proliferation, and muscle glutamine pool replenishment. Applications include medical nutrition (critical care, burns, post-surgery), sports recovery, and gut health products.
Clinical research documents benefits for gut integrity (tight junction support), post-exercise immune suppression mitigation, and nitrogen balance in catabolic states. Production uses food-grade wheat gluten hydrolyzed with alkaline and neutral proteases. This produces 80–90% protein and ≥ 85% peptides below 2,000 Da. Wheat Peptide retains its gluten-derived amino acid profile but the enzymatic hydrolysis renders the peptides non-immunogenic to most celiac patients (residual gluten typically < 20 ppm in certified grades). Meets FDA GRAS, EU Novel Food, and Chinese GB/T standards.