Category: Enzymes

The digestion of carbohydrates begins in the mouth, where salivary amylase breaks down starches into simpler sugars. Amylase is a crucial digestive enzyme that catalyzes the hydrolysis of starch into sugars, playing a key role in energy production from foods. Understanding which foods this enzyme targets is essential for comprehending how our bodies process energy.

Over 400 million pounds of honey, a natural source of amylase, are consumed annually in the United States, yet many are unaware of how this vital enzyme operates. Amylase, a crucial digestive enzyme, works on a specific type of food—carbohydrates, particularly starches—breaking them down into simpler sugars that the body can use for energy.

According to scientific studies, the liver of mammals and certain vegetables like broccoli exhibit some of the highest levels of catalase activity. This critical antioxidant enzyme is essential for protecting cells from damage by converting toxic hydrogen peroxide into harmless water and oxygen.

Over 50% of global fruit and vegetable production is lost due to enzymatic browning, a reaction catalyzed by the polyphenol oxidase (PPO) enzyme. This enzyme, widely distributed in plants, animals, and fungi, causes cut fruits and vegetables to turn brown and can reduce the nutritional value of foods. Knowing what foods contain high levels of the polyphenol oxidase enzyme is crucial for home cooks and food manufacturers alike to preserve product appearance and nutritional content.

Approximately 40% of all known enzymes require helper molecules called cofactors to function correctly. These non-protein chemical compounds are essential for enzyme activity, assisting in the catalysis of biochemical reactions within living organisms. Understanding what are the two main types of cofactors is fundamental to comprehending how enzymes drive metabolism and support life.

Recent research and clinical studies clearly indicate that pepsin is not an anti-inflammatory and, in fact, can be a major causative agent of inflammation, especially in the context of reflux diseases like GERD and LPR. As a powerful digestive enzyme designed for the stomach, its presence in sensitive tissues like the throat and esophagus triggers significant inflammatory responses.

Over 99% of saliva is water, but the remaining fraction contains crucial enzymes for initial digestion. However, when asked, "Is maltase present in saliva?" the answer is a resounding no, as a different enzyme begins the process of carbohydrate breakdown in the mouth.

Figs are technically not fruits, but inverted flowers that contain a fascinating compound. The primary source of ficin, a powerful proteolytic enzyme, is found in the latex, or milky sap, of the common fig tree (*Ficus carica*) and other members of the *Ficus* genus. This unique enzyme has a wide range of applications, from traditional medicine to modern commercial products.

Over 90% of ingested protein is broken down into its monomer units in the digestive tract. But can an enzyme break down proteins into amino acids? The short answer is yes, and this crucial biological process is facilitated by a family of enzymes called proteases, or proteolytic enzymes.

Acid protease is an enzyme that works best in acidic conditions, typically with a pH range of 2.0 to 6.0, where it breaks down proteins into smaller peptides and amino acids. This unique functionality makes it essential for numerous biological processes, including human digestion, and highly valuable for various industrial applications. The enzyme is widely utilized across the food, beverage, and feed industries to enhance product quality, increase efficiency, and improve nutrient absorption.