Alba Therapeutics Announces the Enrollment and Randomization of the First Patient in the Phase IIb Clinical Trial for Larazotide Acetate (AT-1001) for the Treatment of Active Celi...( BALTIMORE May 16 /- Alba Therapeu...)

BALTIMORE, May 16 /PRNewswire/ -- Alba Therapeutics Corporation announced today that it has enrolled and randomized its first patient in a twelve-week Phase IIb trial with oral larazotide acetate, an inhibitor of intestinal barrier dysfunction, for the treatment of patients with active celiac disease (CD). The global multi-center, randomized, double-blind, placebo-controlled study will evaluate the clinical and histological efficacy, safety and tolerability of larazotide acetate in 106 active CD subjects adhering to a gluten-free diet, while also testing components of a celiac disease activity rating index, a new patient reported outcomes instrument. "This is Alba's sixth human trial with larazotide acetate and highlights our efforts to improve the treatment of celiac disease and help the celiac community by raising the awareness of this important and neglected disease," stated Dr. Francisco Leon, Head of Clinical Research and Development at Alba. "Alba is committed to studying new treatment options for patients with celiac disease. By conducting this important pioneering clinical study we believe we can learn more about celiac disease and provide insights for physicians and celiac patients," stated Bruce Peacock, CEO of Alba. For more information about Alba's clinical trials, please visit the http://www.clinicaltrials.gov web site and search for Alba Therapeutics.

About Celiac Disease

Celiac disease is a lifelong T-cell mediated auto-immune disorder, which occurs in individuals who are genetically susceptible and is characterized by small intestinal inflammation, injury and intolerance to gluten. CD is a growing public health concern, affecting approximately 3 million people in the United States and over 6.5 million people worldwide. People with CD cannot tolerate gluten proteins and have an inflammatory response to the gluten in wheat, barley and rye. This results in varying symptoms su
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