Maximizing Reactivity with Enzymes

Enzymes work systemically to enhance nutrient uptake and general well-being.

Powerful proteins, enzymes are the workhorses of the body, catalyzing chemical reactions and breaking down substances into their basic structures without being affected themselves. Without enzymes, reactions such as energy production, digestion and cellular communication would proceed at a snail’s pace ... if at all.

More than 3,000 types of enzymes have been identified. They can be classified into six main groups: hydrolases, isomerases, ligases, lyases, oxidoreductases and transferases. The primary enzymes of concern in the nutritional and functional food industries are hydrolases, which work by adding a water molecule to the substance to be impacted. “Enzymes hydrolyze proteins for improved protein digestion, assist with fat breakdown and the breakdown of sugars and carbohydrates,” explained Tony Reinsch, territory manager, American Laboratories. “Enzyme use assists the body with breaking down and digesting various foods and beverages.”

The main classes of hydrolytic enzymes are protease (proteins), amylase (carbohydrates), lipase (fats or lipids) and cellulase (cellulose). Enzymes only work on a specific substrate—an enzyme that affects carbohydrates will not work to help digest fat, for example. Within the classes, individual enzymes are also highly specific in the substrate they affect. Lactase acts on the milk sugar lactose, while papain breaks proteins into amino acid components.

Enzymes can improve the digestion of food, reduce stress in the gastrointestinal (GI) tract, help maintain normal pH levels, break down inflammatory compounds in the body and promote the growth of healthy intestinal flora. In fact, Troy Aupperle, Enzymology Research Center Inc., noted, “Enzymes will ‘automatically’ clean up, repair and bring back into balance any part of the human body that is in need of that service.”

Within the nutraceutical and functional food marketplace, there are two general areas of discussion: digestive support and systemic enzyme activity. “The use of enzymes to support digestion is the area in which the primary health effects can be most readily demonstrated,” said Nena Dockery, technical resources manager, National Enzyme Co. “Since a healthy functioning digestive system is important for optimal immune support, enzymes supplemented for digestive assistance can also be extremely beneficial to ideal immune system functioning.”

She added new research is focusing on the use of enzymes to help ameliorate inflammation, which may prove beneficial in cardiovascular and joint health. In fact, this application, systemic use of enzymes, is on the rise, according to industry members.

“Systemic enzymes are an exciting area of investigation,” said Mike Smith, sales and marketing manager, Specialty Enzymes & Biochemicals. “Systemic enzymes are predominantly protease enzymes, such as bromelain, which is derived from pineapple. Others include serratopeptidase and nattokinase, which are derived from bacteria. These proteases are utilized for their anti-inflammatory and fibrinolytic activities.”

Enzyme Sourcing

Enzymes can be sourced from animal tissue, plants or microorganisms such as fungi or bacteria. Pancreatin is the bestknown animal source enzyme; it is a proteolytic enzyme that acts in a narrow pH range. Plant enzymes include papain (from papaya) and pineapple’s bromelain. These types of enzymes are generally effective in a broader pH range and are also usually proteolytic. Fungal or bacterial enzymes offer the widest action and the broadest range of activity in the body.

Formulators must consider the desired activity in the body when determining what source may offer the most efficacious enzyme. “In some cases, natural animal-sourced enzymes work the best, but in certain pH and temperature ranges plant/fungal enzymes will work better,” Reinsch said. “In each situation, you have to tailor the approach, no matter what the enzyme, to meet customer specifications, needs and desires.”

Dockery added: “Microbial enzymes, including enzymes derived from fungal, bacterial and yeast organisms, and some plant enzymes have a distinct advantage over those derived from animal products because of their stability in the acidic environment of the stomach. This is particularly important for digestive aid products, because enzymatic assistance can begin much earlier in the digestive process. However, animal enzymes do have a perceived advantage over microbial and plant enzymes in systemic products because their optimal activity is closer to the neutral pH of the bloodstream. As a result, research in the area of systemic enzyme activity is usually focused on enzymes that are both gastric stable and ideally active in a neutral to alkaline environment.”

This can offer opportunities to develop combination formulas with activity for both systemic and digestive health. “Many digestive and systemic blends will have a combination of plant, fungal and bacterial enzymes,” Smith agreed. “Certain bacterial proteases are important for systemic use, and acid-stable and alkaline-stable proteases for advanced digestive blends.”

However, the dominant formulations in the nutraceutical and functional food market are focused solely on digestive health, which seems to favor plant- and fungal-sourced enzymes. “These enzymes are, by nature, programmed to be much more resilient to different environments and pH conditions,” said Lisa Clark, director of sales/business development – West Coast, Deerland Enzymes. “In fact, they can be active in the stomach region to allow for improved or complete food degradation before moving into the small intestine where assimilation occurs. This provides for much better nutrient uptake into our bodies.”

As far as production on a commercial scale, many manufacturers isolate microbial strains that produce the desired enzyme or genetically engineer the strain to produce a desired enzyme. Through fermentation carried out under optimal conditions, manufacturers can produce sufficient quantities of product.

Production is governed by federal agencies (Food and Drug Administration) and state regulations. Many manufacturers also follow industry guidelines for production. Enzymes are available in a variety of physical forms: liquids, slurries, granules and powders.

Formulation Factors

In nature, many foods contain the enzymes necessary for their digestion. However, enzymes are highly susceptible to changing environmental conditions such as pH and temperature, and are destroyed by the high temperatures used in cooking and processing. And in a world increasingly focused on processed foods, this means many people are not receiving the enzymes they need.

Unfortunately, delivering those enzymes via dietary supplements or functional beverages is not always an easy equation, as the formulation and processing necessary can adversely affect the enzymes, resulting in an ineffective product. Reinsch explained among the factors affecting the efficacy of enzymes during processing are “pH, temperature, diluents, additives and, of course, the physical, chemical and/or physiological conditions in which the enzyme application will take place. Various factors in the active processing environment can affect the nature of enzyme and its activity levels.”

These processing challenges have meant enzymes have most commonly been seen at retail in supplement products. “Enzymes are best in capsules and powders,” Smith said. “Tablets require more care due to the pressure and temperature in the die during tableting. Still, some very good tablets are made, especially with enterically coated products. The coating protects the enzyme in the stomach and then releases the enzyme in the alkaline environment of the small intestine. Sustained release tablets certainly can be a useful delivery system. Potentially, one could even have a tablet that is half fast release and half sustained.”

Dockery added new technologies are aiding in innovative formulation. “Effervescent technology enables a dietary ingredient to be delivered in a unique and tasty way through an effervescent beverage,” she said. “The use of time-release and microencapsulation coatings can potentially aid in the delivery of enzymes to the intestine that would not otherwise survive passage through the gastric environment. Specialized coatings may also be beneficial in enabling enzymes to be delivered in soft gels or a liquid- or oil-based medium.”

While consumers are showing interest in functional foods and beverages with added specialty ingredients, like enzymes, the formulation challenges are myriad. “Enzymes have long been used as part of food processing as a catalyst for some desired reaction; however, after that process is complete, the enzymes are no longer functional,” Clark said. “For the most part, typical processing of foods to make for easy preparation or to prolong shelf life will inactivate most enzyme activity that would be in the product. Hence, the challenges with adding enzymes in the list of functional food fortifications.”

However, Dockery noted, “developing methods for microencapsulation and specialized coatings are making it more feasible for enzymes to be effectively delivered in food and beverage products.”

One ideal delivery system may be adding enzymes to dry powder mixes, Smith suggested. “An excellent example of the use of enzymes in beverages is in meal replacement shakes, high protein drinks and supplemental drinks that come as a dry powder,” he said. “In powder form, enzymes are quite stable. The shake is mixed with water or juice only at the time it’s ready to be consumed and, thus, the enzymes have their full activity. Fortunately, enzymes are water-soluble, so this format is ideal.”

To read more about purchasing guidelines for enzymes, click here.

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