The unique combination of endopeptidases and exopeptidases present in DG Protect efficiently degrade both the internal and terminal peptides bonds of the gluten molecule. Specifically, enzymatic action creates the correct endopeptidase cleavage pattern near the long chain amino acids that need to be hydrolyzed by the exopeptidase, producing rapid degradation of gluten. The resultant smaller amino acids may be more easily absorbed by the body.

Studies have demonstrated the ability of the enzyme blend in DG Protect to break down the lactose present in dairy quickly and efficiently and degrade varying lactose loads as measured via hydrogen breath test, along reducing associated gastrointestinal symptoms.

Protease enzymes in DG Protect support dairy protein digestion and absorption. Specifically, these enzymes hydrolyze milk proteins into smaller peptides that may be better absorbed by the body and less likely to bind to antibodies and help maintain normal immune balance.