A Complete List of Supplemental Enzymes and their function!
Posted by Alexander Harper on
NOTE: The pH range in which these enzymes work is extremely important to digestion. They peak or are most available in their mid-range.
For our online store and Enzyme range click here!
Hydrolysis means the chemical breaking down of something in the presence of water.
| Enzyme Function Enzyme Name Source pH Range | |||
| Hydrolysis of peptides and amino acids | Bromelain | Ananas comosus (pineapple stem) | 4.0 – 9.0Works in the small intestine & then blood for inflammation. |
| Papain | Carica papaya (green papaya fruit) | 3.0 – 10.5Best used topically on wounds | |
| Inflammation, immune modulation, proteins | Peptidase | Aspergillus oryzae | 3.25 – 7.5Finishes the breaking down of proteases not completely digested in the stomach |
| Blood circulation & toxicity | Protease 3.0 | Aspergillus niger | 2.75 – 4.7Works in stomach & throughout the digestive tract. |
| Inflammation later in the digestive tract, into the liver, sinusitis | Protease 4.5 | Aspergillus oryzae var | 2.75 − 6.25Same as the other proteases 3.0 but more towards alkaline |
| Edema, carry away toxicity, reduce pain, varicose veins | Protease 6.0 | Aspergillus oryzae | 2.75 − 7.0Systemic protease, works in the blood |
| Hydrolysis of triglycerides | Lipase AN | Aspergillus niger | 3.0 − 8.0Tries to maintain pancreas as body ages so it can continue to produce lipase |
| Dietary fats & oil | Lipase | Gastric enzymes | 3.0 − 8.0Within the stomach to break down fatty acids |
| Lipase | Liver enzymes | 3.0 − 8.0Carried by lymphatic system to liver | |
| Starch, breads, pasta | Amylase | Aspergillus oryzae | 3.0 − 7.0Works with other enzymes to breakdown starch to sugar and other same carbohydrates |
| Digestion of polysaccharides, beans and vegetables | Alpha-galactosidase | Aspergillus niger var | 2.5 −7.5Foods like greens or beans which are difficult to digest cause gas but these enzymes help with their further breakdown |
| Sugars & desserts | Invertase | Saccharomycs cerevisiae | 3.5 − 5.5Breaks down the connection between glucose and fructose |
| Dairy sugars | Lactase | Aspergillus oryzae | 3.0 − 8.0Assists in the digestion of dairy products. Releases nutrients in dairy. |
| Grains, rice | Beta-glucanase | Trichoderma longibrachiatum | 2.0 − 7.0Breaks down the glucans in wheat, barley and rye |
| Fiber | Macerase | A. niger & T. longibrachiatum | 2.0 − 5.0A complex enzyme to breakdown fibers in fruits |
| Cereals | Glucoamylase | Aspergillus niger | 4.0 – 6.0 A different type of amylase helps breakdown starch foods but also rids the body of dead white blood cells |
| Digestion of carbs | Malt diastase | Hordeum vulgare (barley malt) | 4.0 − 9.0Breaks down both sugar and starch in grains |
| Xylanase | Trichodermalongibrachiatum | 2.0 − 7.0Naturally produced in the body by good microorganisms to breakdown fiber | |
| Digestion of fiber, fruits, vegetables | Cellulase | Trichoderma longibrachiatum | 2.0 − 8.0Humans do not make this but when eating man-made fibers or plant cells this enzyme is needed |
| And grains | Hemicellulase | Aspergillus Niger | 3.0 − 5.5Assist cellulase to breakdown bio-film |
| Skin on fruit | Pectinase | Aspergillus Niger | 2.0 − 5.0Plant cell walls |
| Phytase | Aspergillus Niger |
2.0 − 7.0Liberates minerals from grains and helps in bone health
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- Tags: body, diet, digestion, Enzymes, Probiotics