XenaZyme XL
Amylase – Alpha-amylase is derived from a fermentation of a nonpathogenic, nontoxicogenic strain of Bacillus stearothermophilus or Aspergillus oryzae. Amylase supports the digestion of starch and carbohydrates since the enzymatic hydrolysis of starch may be a limiting factor in carbohydrate digestion because of factors related to the physico-chemical properties of starchy foods. Normally the body’s amylase degrades starch, glycogen and other polysaccharides into glucose, maltose, amylopectin and other smaller units (mono and disaccharides). Ptyalin, an alpha-amylase, is found in saliva and catalyzes the hydrolysis of starch into maltose and dextrin. Amylopsin, an alpha-amylase, is produced by the pancreas. Reference: Plant Foods Hum Nutr. 2002; Biochim Biophys Acta, February, 2001; Gen Physiol Biophys, September, 2000.
Bromelain – Proteolytic enzymes A and B from the Pineapple plant (Ananas comosus). Bromelain supports the splitting of immune complexes and activating macrophages and the mobilization of edema. The proteolytic activity of Bromelain helps manufacture and release the enzyme plasmin that supports the breakdown of fibrin allowing edematous tissue to drain and enhance the reduction of swelling. Bromelain also helps support the inhibition of the production of kinins (proteins, bradykin and kallidin) that are associated with vasodilation and inflammation. Reference: Exp Med Surg, 1961;
J Ethnopharmacol, 1988.
Calcium Malate - Calcium malate is source of bio-available calcium in which calcium is bound to the naturally occurring malic acid. Also known as fruit acid, malic acid is a naturally occurring organic acid in the plants and animals, including humans. The anion, malate, is a key intermediate in the major bio-chemical energy producing cycle called Krebs cycle, located in the cells’ mitochondria. The absorption potential of calcium is enhanced in calcium malate as compared to inorganic forms of calcium. Calcium helps support the permeability of membranes to allow nutrients to pass through cell walls, and acts as a coenzyme to help synthesize hormones and enzymes necessary for digestion. Reference: Am J Med., May, 2003; J Nutr., November, 2002; Struct Biol., March, 2000.
Cellulase – Enzyme complex produced by the fermentation of a nonpathogenic, nontoxicogenic strain of fungi Trichoderma viride, which is capable of decomposing cellulose polysaccharides into smaller fragments, primarily glucose. Also derived from Aspergillus niger. A daily typical diet includes a combination of both soluble and insoluble fiber. Soluble fiber supports the binding of excess cholesterol in the bowel and helps to remove it from the body. In order to improve this process, Cellulase helps in the breakdown of plant walls (cellulose), and increases the overall efficiency of binding excess cholesterol and toxins in the intestines for removal. Insoluble fiber provides the necessary bulk to help keep the intestinal tract properly inflated and decrease malabsorption by acting as a ``push broom" to clean the walls of both the intestines and colon. Reference: Bioresour Technol., January, 2003; Appl Microbiol Biotechnol., December, 2002.
Gotu Kola –Investigations of the pharmacologic profile of Gotu Kola (Centella asiatica), a creeping, marsh-loving plant native to China, India and the South Pacific have shown that it supports anxiolytic activity and binds to the receptors of the digestive enzyme cholecystokinin (CCK). High affinity CCK receptors are divided into two main subtypes: the CCK-A (A for "alimentary") and the CCK-B (B for "brain") receptors. Combinations of these CCK receptors are proposed to be involved in the association of anxiety and sleep deprivation and incomplete digestion and digestive disorders. Reference: J Clin Psychopharmacol. December, 2000; Lippincotts Prim Care Pract., May-Jun, 1999.
HemiSeb - Is an enzyme complex produced primarily from Aspergillus fumigatus that supports the production of Phytase phosphorous which in turn supports the breaking down of the 1-6 carbon bonds found in legume sugars (raffinose, stachyose and pentosans). These sugars are ordinarily not digested in the small intestine and subsequently pass through into the large bowel where they are fermented by normal microbial flora and lead to gas production, generalized bloating and frequently seen physiologic discomfort. Appl Microbiol Biotechnol, June, 2003.
Lactase – Produced from Nonpathogenic, nontoxicogenic yeast(s), Candida pseudotropicalis or Kluyveromyces lactis. Pure culture fermentation in GRAS materials. Also from the fermentation of a nonpathogenic, nontoxicogenic strain of Aspergillus oryzae. Lactase supports catalyzing the production of glucose and galactose from lactose. If the intestinal juices and mucosa do not produce enough (or any) lactase, the milk sugar (lactose) is not digested and moves into the colon, where it is fermented by bacteria - producing hydrogen, carbon dioxide and organic acids, often associated with diarrhea, gas and cramps. Reference: Am Fam Physician, May, 2002.
Lipase – Produced by controlled fermentation of a nonpathogenic, nontoxicogenic strain of Aspergillus niger or Aspergillus oryzae. Supports the hydrolysis of triglycerides of fatty acid esters yielding monoglycerides, diglycerides, glycerol and free fatty acids. Fats and lipids are more difficult then proteins and carbohydrates to digest since the digestion of fats must be carried by a water based transport system - the blood and lymph. Most fat digestion is not concentrated in the stomach. There is a gastric lipase that will digest egg yolk and cream, since they are already emulsified fats. The liver primarily starts the process of emulsifying large fat molecules. Subsequently, the bile breaks down emulsified large fat molecules to small droplets, allowing the lipase to start its work. Fat digestion in the small intestine is reliant on a pancreatic secretion called pancreatin containing lipase as well as protease and amylase. In most of today’s diets of refined food products and hydrolyzed fats the liver is not stimulated to produce enough bile, with the result that the large fat molecules are not properly emulsified, making it difficult for the lipase to bind, leading to incomplete or reduced fat absorption. Further, there is a striking sensitivity of skeletal muscle to lipoprotein lipase to inactivity and low-intensity contractile activity. Since lack of exercise may provide one piece of the puzzle for why inactivity is a risk factor and why even non-vigorous activity provides marked protection against disorders involving poor lipid metabolism Lipase may help support the hydrolysis of triglycerides of fatty acid esters for patients who are inactive and are trying to get back into a healthy activity program. Reference: J Physiol., June 2003; Indian J Exp Biol., January, 2002.
Maltase – Supports the digestion of the disaccharide maltose (a complex sugar) into glucose, which is produced in the small intestine during digestion. Maltase supports digestion in conditions where small bowel digestion of maltose is compromised such as with diarrhea occurring from shift-work, stress, excessive travel, laxative abuse or other malabsorption situations affecting the break down of maltose . Reference: J Gastroenterol Hepatol., Jan, 2003; Proc Natl Acad Sci USA., February, 2003.
Marshmallow Root - Primary chemical constituents of Marshmallow root which grows in marshes and swamps in Great Britain and most countries of Europe, from Denmark southward (althaea officinalis) include mucilage, polysaccharides, flavonoids (quercetin, kaaempferol), asparagine, tannins, lecithin, and pectin. Studies on the demulcent and emollient properties of Marshmallow show its role in supporting irritated mucous membranes of the digestive tracts and diminishing indigestion. The active constituents in Marshmallow are large carbohydrate (sugar) molecules, which make up the mucilage. Reference: Eur J Cancer Prev., Feb, 2000; Therapie, Mar-Apr, 1966.
Papain - The tropical species Carica papaya is well known for being a rich source of the four cysteine endopeptidases papain, chymopapain, glycyl endopeptidase and caricain. Papain supports in the digestion of starch and proteins. Reference: J Chromatogr B Analyt Technol Biomed Life Sci., June, 2003.
Peptizyme SP - Is an endopeptidase derived from fermentation of the bacteria Serratia sp. T-1. Peptizyme SP purified enzyme supports anti-inflammatory activity and is a stronger caseinolytic or fibrinolytic than any other known alkaline or neutral protease such as Chymotrypsin, Bromelain or Pronase and may support the inhibition of the known C-Reactive protein enhancement of local inflammatory reactions in the myocardium and coronary vessels. Reference: Br J Haematol, July, 2003; J Biol Inorg Chem., June, 2002.
Protease blend – A blend of three proteolytic enzymes working under different acid base conditions that supports the digestion of dietary proteins and breaks down undigested protein linkages. Protease I works on meat proteins, Protease II breaks down milk and grain proteins, while protease III is non-specific in its action. All three work together to form a broad pH spectrum approach to protein absorption. Proteases are a type of digestive enzyme that are designed to support the break down of larger proteins into smaller proteins and amino acids. Protease enzymes are naturally found in the stomach and in the pancreatic and intestinal juices. Any time a deficiency of protease exists or if the body is protein overloaded as with high protein meals, proteins can go through the intestinal tract and remain undigested and or cause protein linkages between cells such as red blood cells causing an increase in blood agglutination and plasma viscosity. Reference: Mol Cell., September, 2002; Int J Biochem Cell Biol, December, 2002; Mol Cell Biochem., December, 2001; Sheng Wu Hua Xue Yu Sheng Wu Wu Li Xue Bao (Shanghai). 1996.
