[Digestive enzymes].

Abstract

EFFECT Introduction Digestive enzymes are required both for optimal digestion of all macronutrients and for the absorption of fat-soluble vitamins. Good digestion increases the biological availability of nutrients, improves food tolerance and inhibits the formation of toxins and other damaging substances in the gastrointestinal tract. This reduces accompanying symptoms such as bloating, flatulence, stomach ache, bowel movement problems, fatigue and various related aspecific symptoms. An excellent manner of investigating the effect of digestive enzymes is through TNO’s TIM digestion model ("TNO Intestinal Model"). This dynamic computer-controlled model simulates the entire physiological food digestion in a human’s gastrointestinal tract and determines various digestion parameters in the stomach, small intestine and colon, as well as microbiotics. The most stable and effective enzymes are plant and microbe-derived enzymes. These enzymes do not degrade during passage through the stomach and retain their effect. These enzymes are also active over a much wider range of pH values (2-8), meaning they are active over a longer distance in the gastrointestinal tract. For greater biological activity it is preferable to combine enzymes from various sources. This type of complex can be enriched with a number of other specialised enzymes, such as maltase, lactase, alpha galactosidase and invertase. A complex for human consumption contains no fungal residues. It only contains enzymes and has no unpleasant pungent flavour or odour. Enzyme functions Listed below are the digestive enzymes that are approved for human use, including the corresponding units by which the standardised enzyme activities are expressed. Protease or proteolytic enzymes separate dietary proteins into easily digestible peptides and amino acids. The enzyme activity of proteolytic enzymes are expressed in HUT (Haemoglobin Unit; enzymatic hydrolysis of denatured haemoglobin) or SAPU (Spectrophotometric Acid Protease Units) Papain separates dietary proteins into peptides and amino acids and also has starch-separating and, to a certain extent, fat-separating properties. The enzyme activity of papain is expressed in NF (National Formulary) Bromelain also separates dietary proteins and, like Papain, supports the effect of fungal proteolytic enzymes. Bromelain supports the digestion in pepsin and/or trypsin deficiency. The enzyme activity of bromelain is expressed in GDU (Gelatine Digesting Units) Amylase breaks down complex sugars (starch) into tri-, diand monosaccharides. The enzyme activity of amylase is expressed in DU (Dextrinising Units) Glucoamylase or amyloglucosidase also breaks down starch-type carbohydrates. The enzyme activity of glucoamylase is expressed in AGU (Amyloglucosidase Units) Lactase or beta-galactosidase separates the disaccharide lactose into the simple sugars galactose and glucose. The enzyme activity of lactase is expressed in ALU (Acid Lactase Units) Invertase separates the disaccharide sucrose into the simple sugars glucose and fructose. The enzyme activity of invertase is expressed in SU (Sarett glucose oxidase Units) Alpha-galactosidase breaks down sugars such as raffinose, stachyose and verbascose and helps in the digestion of grain, legumes and varieties of cabbage. The enzyme activity of alpha-galactosidase is expressed in GalU (Galactosidase Units) Lipase digests fats and increases the absorption of lipophilic nutrients (vitamins A and D). The enzyme activity of lipase is expressed in FIP (Federation Internationale Pharmaceutique).