HOME MAJOR NEEDS SCIENCE PRODUCTS PEOPLE PRESS INVESTORS CAREERS REGION GELESIS TECHNOLOGY By changing the mechanical properties and composition of the GI content, Gelesis has the potential to transform how GI-related chronic diseases are treated. TECHNOLOGY PIPELINE POSTERS AND PUBLICATIONS PRESENTATIONS THE GELESIS PLATFORM A NOVEL HYDROGEL TECHNOLOGY INSPIRED BY NATURE AND PROVEN BY SCIENCE Gelesis takes cues from nature’s R&D to alter the properties of the ingested meals passing through our digestive system. The goal is to use cellulose-based superabsorbent hydrogels to mimic some of the effects of raw vegetables. Thousands of small firm pieces of gel act mechanically in the stomach and small intestine, increasing the volume and firmness of the meals, to potentially alter the course of certain chronic diseases. Those pieces of firm gel have no calories and are constructed mainly of water (~99%) held by a 3D structure of modified cellulose. The proprietary Gelesis platform is the first and only superabsorbent hydrogel made exclusively from naturally-derived building blocks. TWO NATURALLY DERIVED BUILDING BLOCKS The highly engineered and proprietary patented hydrogel is made by cross-linking 2 naturally derived building blocks: MODIFIED CELLULOSE CITRIC ACID Learn about the mechanical properties of our hydrogels and how they are different from fiber LEARN MORE KEY FEATURES ORALLY ADMINISTERED Capsules release thousands of small non-aggregating hydrogel particles. The hydrogel particles rapidly absorb water in the stomach, creating individual cellulosic based gel pieces, with no caloric value MECHANICAL PROPERTIES SIMILAR TO VEGETABLES The small gel pieces homogeneously mix with the ingested foods and increase the volume and elasticity (firmness) of the stomach contents, similar to the mechanical effect created by a half pound of leafy vegetables PROPERTIES ARE MAINTAINED THROUGH THE SMALL INTESTINE The hydrogel pieces flow through the small intestine while maintaining their 3‑dimensional structure and mechanical properties, increasing the elasticity of the contents of the small intestine as well. Similar to ingested vegetables, they partially degrade and release the water in the large intestine CONTROLLED HYDRATION Hydrogel volume limited to fluids present in the GI tract, as well as hydration capacity of the hydrogel NON CLUSTERING PARTICLES Small particles do not stick together and have similar elastic response as ingested solid foods, with no evidence of obstruction NATURAL DEGRADATION Digestive enzymes in the large intestine degrade the 3‑dimensional structure, releasing water, which is reabsorbed by the body HOW OUR TECHNOLOGY WORKS GELESIS IS STUDYING THE POTENTIAL EFFECT OF ITS HYDROGELS ON THE IMPROVEMENT OF GUT BARRIER DYSFUNCTION AND RELATED DISEASES Satiety and Weight Loss Insulin Resistance and Glycemic Control Liver Health View Selected Grants for Research and Development Gelesis Pilot Plant and Product Pipeline for NAFLD/NASH and other gastrointestinal-related disorders – GEL4P Gelesis Completed the Development of a New Polymeric Platform with a $ 1.4 (€1.2) Million Grant [Italian] LEARN MORE ABOUT OUR ONGOING RESEARCH GELESIS PIPELINE © 2021 Gelesis – All rights reserved Terms and conditions Privacy Policy E.U. GDPR – English | Italian Social Media Community Guidelines Patent Notice Contact