EnzyGenic

Lactase is the enzyme that is responsible for breaking down the milk sugar lactose, which is also a common FODMAP. The ability to break down lactose beyond childhood, known as ‘lactase persistence,’ is caused by a mutation that approximately 30% of the world’s population possesses. This mutation allows your body to continue producing lactase enzymes into adulthood, rather than naturally reducing production around the time humans would evolutionarily stop relying on milk for sustenance. However, since not every individual maintains the ability to metabolize lactose, a majority of the population experiences some form of gastrointestinal distress, or lactose intolerance, during and/or after consuming dairy products. Supplementing with lactase enzymes alongside dairy consumption can help prevent uncomfortable symptoms associated with lactose intolerance.^1,4

Cellulases are enzymes that break down the molecule known as cellulose, which makes up the tough, protective layer around plant and bacterial cells. Humans don’t naturally produce the cellulase enzyme, but recent research suggests that supplementing meals with cellulase enzymes may enhance food digestibility.^9,10

Beta-glucanase is an enzyme that breaks down beta-glucan, a soluble dietary fiber found in oats and barley that can be fermented by gut bacteria. Supplementing with beta-glucanase has been shown to improve the health of small intestine microstructures and support proper levels of bile acid to aid in digestion.^11,12

Xylanases are enzymes that break down the plant fiber xylan, a common FODMAP culprit that can lead to gastrointestinal distress. Consuming xylanase alongside meals can improve the digestibility of plant fibers and help prevent gastrointestinal distress.¹³

Pectinase refers to a group of enzymes that break down pectin and pectin-like molecules. Pectin is a soluble fiber commonly found in fruits, especially in apples, pears, oranges, and other citrus fruits. It is used in making jams and jellies to thicken them. Supplementing with pectinase can ensure proper digestion of plant fibers, which may help avoid gastrointestinal distress and stimulate the immune system.¹⁴

Phytase degrades phytic acid in food. Phytic acid (phytate) is a known anti-nutrient, commonly found in grains, legumes, nuts, and seeds. While phytic acid is not harmful in moderate amounts, excessive consumption can interfere with the absorption of essential minerals like calcium, iron, and zinc in the digestive system. Phytase breaks down phytic acid into inositol and soluble phosphate, releasing the bound phosphorus and minerals, and reducing the inhibitory effect of phytic acid on mineral absorption. This enzymatic action makes the minerals bound to phytic acid more available for absorption, thereby improving overall nutrient bioavailability from plant-based sources.¹⁵

Multiple types of organisms produce amylase enzymes, which break down starch molecules. Although these enzymes serve the same function, they may be adapted to different environments, such as high heat or high levels of acidity and salt. Bacillus species of bacteria have long been utilized for their ability to produce heat-stable amylase enzymes. These enzymes can be safely consumed to help digest starches without concern that the enzymes may be destroyed.¹⁶

Amylase is an enzyme that breaks down starch into a more digestible sugar, maltose. There is a significant amount of amylase activity in the mouth, which is why foods like bread and pasta may start to taste sweet when left in the mouth long enough. Amylase enzymes may not be active enough when naturally produced by the body, so supplementation may help with this deficit.^17–19 An additional benefit of amylases is that they can help break up and prevent the formation of digestive plaques, also known as biofilms, caused by pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa.²⁰

Alpha-Galactosidase is an enzyme that can remove galactose molecules from the ends of molecules where they may be attached. In a double-blind, placebo-controlled study, consumption of alpha-galactosidase after meals high in fermentable fibers resulted in a significant reduction in uncomfortable digestive symptoms such as bloating, gas, flatulence, diarrhea, and pain.^2,21

Invertase is an enzyme that breaks down the sugar sucrose into its two components, glucose and fructose, aiding in the digestion and absorption of sugars in humans.²² When carbohydrates can’t be digested effectively, it can lead to gastrointestinal distress and malabsorption of nutrients.²³ Maintaining optimal levels of invertase in the body helps prevent ulcer development and gastrointestinal distress. It may also help reduce the severity of gastrointestinal disorders.²²

Maltase is an enzyme that breaks down maltose, a sugar composed of two bonded glucose molecules, into individual glucose molecules. Maltose belongs to a category of sugars called disaccharides, as it is composed of two glucose molecules. Disaccharides are one of the FODMAPs that are thought to cause gastrointestinal irritation, especially in high quantities.¹⁷

Diastase refers to any of the three amylase enzymes (α-, β-, or γ-amylase) that break down starch molecules, which are just long chains of glucose molecules, into a more digestible sugar known as maltose. Consuming amylase along with meals can increase the nutrient availability of those foods.^18,19

Serratiopeptidase is a unique enzyme that has been shown to offer a multitude of benefits for the body. It breaks down peptides, which are similar to proteins, but much smaller. Research indicates that it can alleviate inflammation and disrupt biofilms in the gastrointestinal tract that may cause symptoms of gastrointestinal distress.²⁴

Peptidases are enzymes that break down peptides into amino acids, the basic building blocks of all proteins. Peptidase can break down gluten peptides, which are responsible for some food sensitivities and allergies. Recent research has investigated the usefulness of consuming various peptidases to help prevent reactions to gluten consumption. These studies show that peptidases can help avoid or reduce the reaction to accidental gluten consumption, especially in those who have gluten allergies.³

Acid-stable proteases are a specialized form of proteases that are not impaired or destroyed by acidic environments. This allows it to continue breaking down dietary proteins even in the presence of harsh acids like those found in the human stomach.²⁵

All organisms produce proteases, and each organism produces proteases adapted to its specific environment. When supplementing digestive enzymes, it can be useful to use enzymes from organisms like beneficial bacteria or fungi. This allows enzymes like proteases to survive the harsh acids and heat produced by the body.²⁵

The inability to metabolize dietary fats and oils, also known as lipids, can lead to gastrointestinal distress and nutrient deficiencies. While the body typically produces lipases, enzymes that break down lipids, on its own, there may not be enough lipases being produced naturally. Supplementing with lipase enzymes may help digest these nutrients and relieve the uncomfortable symptoms associated with excess lipids in the gastrointestinal tract.²⁶

Proteases are a family of enzymes that break down proteins into peptides and further break down larger peptides into smaller ones. They play a critical role in the digestion of dietary proteins. Once the protease enzymes have done their job, the remaining peptides are then further digested by peptidases. An important characteristic of proteases is their ability to also break down harmful biofilms caused by pathogenic bacteria.^20,27,28

Glucoamylase is an enzyme that breaks down starches into individual glucose molecules. This process is crucial for extracting the proper nutrients from starches in foods and preventing excessive fermentation of starch in the lower gastrointestinal tract.²⁹

Bromelain is a type of protease enzyme derived specifically from pineapples that breaks down proteins. Dietary supplementation of bromelain has been shown to reduce gastrointestinal distress and inflammation.³⁰

Papain is a type of protease enzyme derived specifically from papaya that breaks down proteins. In a double-blind, placebo-controlled study, papaya and its enzymatic components, including papain, were shown to significantly relieve a wide variety of gastrointestinal distress symptoms and help reduce functional issues with digestion and bowel movements.³¹

Rose hips are the accessory fruits of a flowering shrub, commonly known as dog rose, that have been used for many years in natural medicinal applications. They have been shown to improve inflammation and perceived pain, which may help relieve digestive discomfort. Rose hips may also combat infections of Helicobacter pylori, a bacteria that can infect the digestive tract and cause various complications like pain, inflammation, and even ulcers.^32,33

Leucine is an essential amino acid that is found in high concentrations in foods such as meat, eggs, dairy, seeds, legumes, and spirulina. Supplementing with leucine supports the health and development of the small intestine. Additionally, it is reported that leucine may contribute to the digestibility of starches, which are common irritating FODMAPs.^34–36