| Top Enzymes Issues |
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Enzymes are a cornerstone in digestion, but as more studies are conducted on the many enzymatic compounds that exist in the food we eat, as well as animals, plants and fungi, researchers are discovering they play a much larger physiological role than just digestion.
The trouble is, enzymes are unstable in nature and under certain conditions. "Prolonged exposure to extreme heat and humidity can denature enzymes more rapidly and result in loss of activity," said Scott Ravech, CEO, Deerland Enzymes Inc. "Enzymes also lose activity due to oxidation and/or hydrolysis. These phenomena are inherent in the enzyme, and there is little that can be done."
"It is important to understand that enzymes are proteins with very complex structures," said Mike Smith, vice president, Specialty Enzymes and Biotechnologies. "These proteins have a very complex shape created by many different kinds of bonds. It only requires the slightest change to this shape, and an enzyme is no longer active."
Because of these inherent characteristics, enzymes need to be carefully handled, stored, formulated, encapsulated, etc. "It is recommended that enzymes be stored in a cool, dry environment. Other conditions such as the high acidity of the gut where some enzymes may be sensitive can be overcome with enteric coatings or microencapsulated enzymes," Ravech added.
Mark Anderson, Ph.D., director of research and development, Triarco Industries Inc., agreed, echoing: "When it comes to enzyme formulation, stability is key. Test for stability and activity, and then test again if excipients have been added. Even seemingly inert ingredients can create differences you need to allow for in your formula. And remember, while an enzyme’s sensitivity to its environment may mean taking extra care in storage and processing, it is that same highly responsive nature that makes an enzyme so finely attuned to the digestive processes it supports—if it is properly formulated. For instance, a digestive enzyme can be prematurely activated or destroyed in the acid of the stomach, rendering it useless for nutrient absorption."
Next: Enzymes in food and beverages
