Enzyme List

Manufacturers and suppliers of : Alkaline protease, alpha galactosidase, amyloglucosidase glucoamylase, bacterial alpha amylase, beta glucanase bifidobacterium longum, bromelain, calflak plus, cellulase, cellulase-an, fungal acid protease, fungal alpha amylase, fungal lactase, fungal protease, lactoacillus casei, lactobacillus acidophilus, neutral protease, papain, pectinase, phytase, hemicellulase, xylanase, dextranase, fungal acid protease, fungal alpha amylase, fungal lactase, fungal protease, glucose oxidase, grease trap bio-eliminator, hemicellulase, invertase, neutral protease, papain, pectinase, peptidase, phytase, polyase plus, xylanase

Also available in liquid form *

Blends can be formulated to meet client specifications

All the above ingredients are in concentrated form

Pricing available according to client request

Research Ref: Educational Information on Different Enzymes

 

Digestion & Absorption:

 

In general foods must be broken down (hydrolyzed) or simplified chemically before they can be assimilated by the body. This Is true of the carbohydrates, fats, and proteins, It is not true of water and inorganic ions, for they pass from the digestive tract and are absorbed In their original form. This simplification or breakdown of food is accomplished by the action of different enzymes, which are active In the mouth, esophagus, stomach and the small and large intestines.

Scientists estimate that the human body produces over 100,000 different types of enzymes each one accomplishing an entirely Independent function in sustaining life. The enzymes produced In the pancreas and small intestine which are so important in digestion are Protease (act on protein), lipase (act on fat) and Amylase (act on starch). These enzymes catalyze (bring about) the hydrolysis of native protein to amino acids, starches to simple sugar, and fats to glycerol and fatty acids.It is probable in the course of these digestive reactions that minerals and vitamins of food a stuffs are also made more assimilable. This is certainly true of fat-soluble vitamins, which are not absorbed unless fat digestion is proceeding normally.

The physiological activity of man changes greatly with advancing years. Age brings In a gradual retardation of cell division, cell excretions and overall body function. Studies have shown that 35 % of people over 60 years old have some sort of digestive malfunction. In fact disturbances of the all alimentary tract rank second only to cardiovascular disorders as causes of morbidity in the aged.

Good health at any age, and especially in the old, depends on proper nutrition. Since efficient digestion Is a prerequisite for adequate absorption then if sufficient enzymes to breakdown food are not produced by the body In the pancreas, stomach, and small intestine then complications such as weight loss, flatulence, chronic constipation, non infectious diarrhea and abdominal discomfortwill occur.

The Function of Enzymes

To understand the function of an enzyme without getting into a complex discussion of molecular chemistry simply consider the enzyme as similar to a knife slicing a loaf of bread. The knife, "undergoing no change" acts as a catalyst causing a "chemical reaction" The breaking down of the loaf of bread - Thereby putting the bread into a more useful form. Essentially, enzymes accomplish what the knife does in our example. Their catalytic action breaks down food into particles small enough to be absorbed and used by the body.

To fully a appreciate how important and efficient enzymes are, consider the following. In order for a chemist to break down the white of an egg, which is protein in nature, he must first add to it about ten tines its weight in concentrated acid. He must then boil this mixture for twenty hours!

Enzymes play a role in virtually all biochemical processes that take place in the human body everyday. Without them, life could not continue, even in the presence of sufficient amounts of vitamins, minerals, and other nutrients. Essentially, enzymes are complex protein structures that have a specific shape and function. Their high specificity for a particular substance (the substances that enzymes act on are often referred to as substrates) means that a multitude of enzymes must be produced to carry out the reactions between the many different substrates within the body. Enzymes truly are the "engines of life."

The function of enzymes are to act as catalysts, that is, to facilitate or speed up the reaction between products that would otherwise not occur or would proceed at a very slow rate. too slow to sustain life. Imagine how long it would take to digest breakfast without enzymes, perhaps months or even years. Enzymes speed up these reactions so that the digestion of food takes place in just hours. Enzymes themselves fall under two categories: metabolic and digestive. Metabolic enzymes catalyze the various chemical reactions within the cells such as energy production and detoxification.

Digestive enzymes, as the name implies, breakdown food, enabling nutrients to be absorbed from the gastrointestinal tract. There are hundreds, if not thousands of metabolic enzymes but only three basic types of digestive enzymes: amylase, protease, and lipase. Amylase, found in the saliva and pancreatic digestive juices, breakdown carbohydrates, particularly starches, into smaller units called saccharides (sac-a-rides). Protease facilitate the breakdown of proteins to amino acids and smaller protein units (such as dipeptides and tripeptides) and are found in the stomach as well as pancreatic secretions. Lipase breaks down fat from the diet into diglycerides, triglycerides, free fatty acids, glycerin, and various other lipid subunits. Lipid digestion occurs primarily in the small intestines and to some extent in the stomach. The body is only able to absorb nutrients that have been broken down sufficiently enough to pass through the intestinal wall. Thus, the body is only able to absorb nutrients with the aid of enzymes.

Carbohydrate Digestive Enzymes : Amylase enzyme, or more specifically alpha-amylase, is a carbohydrate-degrading enzyme produced by fermentation of Aspergillus oryzae. Alpha-amylase is effective in acidic environments, such as the stomach, where other amylase enzymes tend to be less stable. This particular enzyme's activity is measured in Sandstedt Kneen Blish Units (SKBU)

 

Examples:

 

Alpha Galactosidase: Gas Flatulence Alpha-galactosidase (AGS) is produced by the controlled fermentation of Aspergillus niger and is characterized by its ability to hydrolyze the chemical bonds (alpha 1-6 bonds) found in melibiose, raffinose, and stachyose. These carbohydrates are widely distributed in plants, mainly beans, legumes, seeds, roots, soy products, and underground stems. AGS can be used in any application where the hydrolysis of these particular carbohydrates is desired. AGS activity is measured in Alpha Galactosidase Units (AGSU)

Bromelain is probably important as an anti-inflammatory enzyme useful in post traumatic responses and swelling and after surgery. It is also part of an antiaging program as it reduces tissue irritation. This proteolytic enzyme of pineapple also has several actions that make it helpful