Industrial Enzymes Derived From Plants, Vegetables, Fungus and Bacteria
About Us
Advanced Enzyme Technologies Ltd.. was established with a purpose of providing eco-friendly products for various industries. We have today emerged as world leaders in the production of industrial enzymes. Our company prides itself on being one of the few manufacturers in the world that produces a full spectrum of industrial enzymes derived from all four natural origins: plant, vegetable, fungus, and bacteria. And we use both solid state and submerged culture techniques of fermentation. We specializes in developing tailored enzyme solutions for individual customers. Our growing production base, comprehensive advisory and after sales services, allows us to cater to our rapidly expanding global markets. ENZYMES Alpha Acetolactate De-carboxilase Alpha-Acetolactate decarboxylase is used to avoid formation of the unpleasant tasting alpha-diacetyl from alpha-acetolactate during fermentation. In the traditional brewing process, the alpha-diacetyl formed from alpha-acetolactate is further reduced to acetoin over a 2-to 4-week maturation period. alpha-Acetolactate decarboxylase causes direct decarboxylation of alpha-acetolactate to acetoin, thus avoiding the need for this maturation period. The enzyme can similarly be used in the fermentation of alcohol, where diacetyl is otherwise formed and requires a maturation step before distillation. Amyloglucosidase Amyloglucosidase (EC 3.2.1.3) is an important industrial enzyme that is used by the manufacturers of high fructose corn syrup (HFCS). More than half of all commercial baked goods and practically all soft drink bottlers use this syrup instead of sugar because HFCS is both sweeter and cheaper. Amyloglucosidase catalyzes the breakdown of malto-oligosaccharides to glucose. Bacterial Alpha Amylase Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units. Amylase is a digestive enzyme made primarily by the pancreas and salivary glands. Enzymes are substances made and used by the body to trigger specific chemical reactions. The primary function of the enzyme amylase is to break down starches in food so that they can be used by the body. Barley Beta-Amylase Beta-amylase is a 1,4-alpha-D-glucan maltohydrolase (I.U.B. 3.2.1.2) and is present in ungerminated and germinated (malted) barley. Beta-amylase occurs as several isozymes which are immunologically identical. Beta-amylase in ungerminated barley is less soluble in water and migrates more rapidly at pH 8.2 than that of malted barley, but that the two are antigenically identical. Beta-Glucanase The glucanase will attack on the cellulose fiber to liberate smaller fragments of cellulose which is further attacked by exo-cellulase to liberate glucose Catalase The ability of organisms to use molecular oxygen was a major evolutionary breakthrough that enabled the production of significantly more energy from the breakdown of foods, amongst many other advantages. However, these advantages came at a cost: toxic by-products known as reactive oxygen species (ROS) are produced, which if left unchecked would seriously affect an organism's viability. These ROS include hydrogen peroxide, superoxide anion radicals, singlet oxygen, hydroxyl radicals and nitric oxide. Cellulase Cellulase is an enzyme complex which breaks down cellulose to beta-glucose. It is produced mainly by symbiotic bacteria in the ruminating chambers of herbivores. Aside from ruminants, most animals (including humans) do not produce cellulase, and are therefore unable to use most of the energy contained in plant material Cellulase refers to a family of enzymes which act in concert to hydrolyze cellulose. Cellulases are widely distributed throughout the biosphere and are most manifest in fungal and microbial organisms. Coenzyme Q10 Coenzyme Q10 (CoQ 10) or ubiquinone is essentially a vitamin or vitamin-like substance. Disagreements on nomenclature notwithstanding, vitamins are defined as organic compounds essential in minute amounts for normal body function acting as coenzymes or precursors to coenzymes. They are present naturally in foods and sometimes are also synthesized in the body. CoQ10 likewise is found in small amounts in a wide variety of foods and is synthesized in all tissues. Dextranase Dextran is a chemically and physically complex polymer, breakdown of which is carried out by a variety of endo- and exodextranases. Enzymes in many groups can be classified as dextranases according to function: such enzymes include dextranhydrolases, glucodextranases, exoisomaltohydrolases, exoisomaltotriohydrases, and branched-dextran exo-1,2- -glucosidases. Cycloisomalto-oligosaccharide glucanotransferase does not formally belong to the dextranases even though its side reaction produces hydrolyzed dextrans. A new classification system for glycosylhydrolases and glycosyltransferases, which is based on amino acid sequence similarities, divides the dextranases into five families. Fungal Alpha Amylase The enzyme a-amylase from Aspergillus oryzae used in bakeries to improve the bread quality has been identified as an inhalative allergen in baker's asthma. It is doubtful whether this enzyme can induce allergic sensitization in regular bread consumers. The monitoring of the fungal and wheat alpha-amylase activity is of great importance to grain elevators, grain inspectors, flour mills, wheat growers, fungal alpha-amylase manufacturers, and bakeries. Produced by Aspergillus oryzae and Aspergillus niger mold, fungal alpha-amylase is added to flour by bakers to increase the quality of baked goods. Wheat alpha-amylase naturally occurs in wheat that is exposed to excessive moisture in the fields. Bakers and millers need to quickly and easily determine the exact level of wheat alpha-amylase in flour and fungal alpha-amylase in the additive.
Advanced Enzyme Technologies Ltd.. was established with a purpose of providing eco-friendly products for various industries. We have today emerged as world leaders in the production of industrial enzymes.
Our company prides itself on being one of the few manufacturers in the world that produces a full spectrum of industrial enzymes derived from all four natural origins: plant, vegetable, fungus, and bacteria. And we use both solid state and submerged culture techniques of fermentation. We specializes in developing tailored enzyme solutions for individual customers. Our growing production base, comprehensive advisory and after sales services, allows us to cater to our rapidly expanding global markets.
Alpha-Acetolactate decarboxylase is used to avoid formation of the unpleasant tasting alpha-diacetyl from alpha-acetolactate during fermentation. In the traditional brewing process, the alpha-diacetyl formed from alpha-acetolactate is further reduced to acetoin over a 2-to 4-week maturation period. alpha-Acetolactate decarboxylase causes direct decarboxylation of alpha-acetolactate to acetoin, thus avoiding the need for this maturation period. The enzyme can similarly be used in the fermentation of alcohol, where diacetyl is otherwise formed and requires a maturation step before distillation.
Amyloglucosidase (EC 3.2.1.3) is an important industrial enzyme that is used by the manufacturers of high fructose corn syrup (HFCS). More than half of all commercial baked goods and practically all soft drink bottlers use this syrup instead of sugar because HFCS is both sweeter and cheaper. Amyloglucosidase catalyzes the breakdown of malto-oligosaccharides to glucose.
Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units. Amylase is a digestive enzyme made primarily by the pancreas and salivary glands. Enzymes are substances made and used by the body to trigger specific chemical reactions. The primary function of the enzyme amylase is to break down starches in food so that they can be used by the body.
Beta-amylase is a 1,4-alpha-D-glucan maltohydrolase (I.U.B. 3.2.1.2) and is present in ungerminated and germinated (malted) barley. Beta-amylase occurs as several isozymes which are immunologically identical. Beta-amylase in ungerminated barley is less soluble in water and migrates more rapidly at pH 8.2 than that of malted barley, but that the two are antigenically identical.
The glucanase will attack on the cellulose fiber to liberate smaller fragments of cellulose which is further attacked by exo-cellulase to liberate glucose
The ability of organisms to use molecular oxygen was a major evolutionary breakthrough that enabled the production of significantly more energy from the breakdown of foods, amongst many other advantages. However, these advantages came at a cost: toxic by-products known as reactive oxygen species (ROS) are produced, which if left unchecked would seriously affect an organism's viability. These ROS include hydrogen peroxide, superoxide anion radicals, singlet oxygen, hydroxyl radicals and nitric oxide.
Cellulase is an enzyme complex which breaks down cellulose to beta-glucose. It is produced mainly by symbiotic bacteria in the ruminating chambers of herbivores. Aside from ruminants, most animals (including humans) do not produce cellulase, and are therefore unable to use most of the energy contained in plant material
Cellulase refers to a family of enzymes which act in concert to hydrolyze cellulose. Cellulases are widely distributed throughout the biosphere and are most manifest in fungal and microbial organisms.
Coenzyme Q10 (CoQ 10) or ubiquinone is essentially a vitamin or vitamin-like substance. Disagreements on nomenclature notwithstanding, vitamins are defined as organic compounds essential in minute amounts for normal body function acting as coenzymes or precursors to coenzymes. They are present naturally in foods and sometimes are also synthesized in the body. CoQ10 likewise is found in small amounts in a wide variety of foods and is synthesized in all tissues.
Dextran is a chemically and physically complex polymer, breakdown of which is carried out by a variety of endo- and exodextranases. Enzymes in many groups can be classified as dextranases according to function: such enzymes include dextranhydrolases, glucodextranases, exoisomaltohydrolases, exoisomaltotriohydrases, and branched-dextran exo-1,2- -glucosidases. Cycloisomalto-oligosaccharide glucanotransferase does not formally belong to the dextranases even though its side reaction produces hydrolyzed dextrans. A new classification system for glycosylhydrolases and glycosyltransferases, which is based on amino acid sequence similarities, divides the dextranases into five families.
The enzyme a-amylase from Aspergillus oryzae used in bakeries to improve the bread quality has been identified as an inhalative allergen in baker's asthma. It is doubtful whether this enzyme can induce allergic sensitization in regular bread consumers.
The monitoring of the fungal and wheat alpha-amylase activity is of great importance to grain elevators, grain inspectors, flour mills, wheat growers, fungal alpha-amylase manufacturers, and bakeries. Produced by Aspergillus oryzae and Aspergillus niger mold, fungal alpha-amylase is added to flour by bakers to increase the quality of baked goods. Wheat alpha-amylase naturally occurs in wheat that is exposed to excessive moisture in the fields. Bakers and millers need to quickly and easily determine the exact level of wheat alpha-amylase in flour and fungal alpha-amylase in the additive.
Enzymes I
Fungal Diastase The Fungal Diastase Or Fungal Alpha Amylase is a potent, dependable, powerful enzyme complex, obtained from Aspergillus oryzae. The Fungal Diastase is manufactured by controlled fermentation of Fungi Aspergillus oryzae, followed by a sophisticated down stream process of recovery. Fungal Lactase Lactase is an enzyme in the small intestine that digests lactose (the naturally occurring sugar in milk). Normally lactase breaks lactose down into a form that can be easily absorbed by the blood. Milk, ice cream, yogurt and other dairy products have varying levels of lactose, which affect how much lactase is required for proper digestion. Fungal Lipase Fungal Lipase is manufactured from genus aspergillus by fermentation. This is followed by sophisticated down stream processes, which includes filtration, concentration, micro filtration and finally spray drying to fine powder. Glucoamylase Glucoamylase (EC 3.2.1.3) is an important industrial enzyme that is used by the manufacturers of high fructose corn syrup (HFCS). More than half of all commercial baked goods and practically all soft drink bottlers use this syrup instead of sugar because HFCS is both sweeter and cheaper. Glucoamylase catalyzes the breakdown of malto-oligosaccharides to glucose. Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units. Glucose Oxidase Glucose oxidase (ß -?D-glucose: oxygen 1-oxidoreductase, EC1.1.3.4) catalyses the oxidation of ß-D-glucose to D-glucono-1,5-lactone and hydrogen peroxide, using molecular oxygen as the electron acceptor. Glucose oxidase is widely used for the determination of glucose in body fluids and in removing residual glucose and oxygen from beverages and foodstuffs. Furthermore, Glucose oxidase-producing moulds such as Aspergillus and Penicillum Species are used for the biological production of gluconic acid. Hemicellulase Hemicellulase is an enzyme that breaks down hemicellulose. Hemicellulose catagorizes a variety of polysaccharides that are more complex than sugars and less complex than cellulose, that are found in plant walls. It is a mixture of enzymes which can hydrolyze the indigestible components of plant fibers. Since humans lack the endogenous enzymes required to digest plant fibers, the supplementation of hemicellulase provides humans with an additional source of nutrition and reduces the bulking effect of fibrous foods. Scientific evidence suggests that carbohydrolytic enzymes, such as Hemicellulase, can be useful supplements for digestive support and general nutritional support. Invertase Invertase is a yeast-derived enzyme. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Invertase is used to improve shelf life of confections. The official name for invertase is beta-fructofuranosidase (EC3.2.1.26), which implies that the reaction catalyzed by this enzyme is the hydrolysis of the terminal nonreducing beta-fructofuranoside residues in beta-fructofuranosides. Note that alpha-D-glucosidase, which splits off a terminal glucose unit, can also catalyze this reaction. Note that sucrose can be hydrolyzed relatively easily; the reaction proceeds in an acidic environment without the aid of invertase. Laccase Laccase is a copper-containing enzyme, 1,4-benzenediol oxidase (EC 1.10.3.2), found in higher plants and microorganisms. Laccases are multicopper oxidases of wide specificity that carry out one-electron oxidation of phenolic and related compounds, and reduce O2 to water. The enzymes are polymeric and generally contain one each of type 1, type 2, type 3 copper centers per subunit, where the type 2 and type 3 are close together forming a trinuclear copper cluster. Malt Diastase Malt diastase is a carbohydrolytic enzyme useful for digestive support and general nutrition support. Malt diastase is characterized by the ability to break down amylose and other polysaccharides. The enzyme works with amylase and glucoamylase to digest carbohydrate rich foods such as grains as well as malt, maltose, and sugars. Malt diastase is also known as maltase. It is produced by the cells lining the small intestine. Nattokinase Nattokinase is a potent fibrinolytic enzyme extracted and highly purified from a traditional Japanese food called Natto. Natto is a fermented cheese-like food that has been used in Japan for over 1000 years for its popular taste and as a folk remedy for heart and vascular diseases. Natto is produced by a fermentation process by adding Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting Nattokinase enzyme, is produced when Bacillus natto acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme. Neutral Cellulase The activity of any enzyme depends primarily on the pH and temperature of the reaction system. Basically, cellulases can be divided in to four basic groups according to the pH required for optimum enzymatic activity. One group is called Acid Cellulases because the pH ranges from 4.5 to 5.0. There are Hybrid Cellulases whose optimum pH is 4.5 to 7.0. The third group called the Neutral Cellulases is active from a pH 6.0 to 8.0 but is optimal at pH 6.2. The fourth group is commonly referred as to Alkaline Cellulase enzymes because its optimum pH is 7.2 to 8.5.
The Fungal Diastase Or Fungal Alpha Amylase is a potent, dependable, powerful enzyme complex, obtained from Aspergillus oryzae. The Fungal Diastase is manufactured by controlled fermentation of Fungi Aspergillus oryzae, followed by a sophisticated down stream process of recovery.
Lactase is an enzyme in the small intestine that digests lactose (the naturally occurring sugar in milk). Normally lactase breaks lactose down into a form that can be easily absorbed by the blood. Milk, ice cream, yogurt and other dairy products have varying levels of lactose, which affect how much lactase is required for proper digestion.
Fungal Lipase is manufactured from genus aspergillus by fermentation. This is followed by sophisticated down stream processes, which includes filtration, concentration, micro filtration and finally spray drying to fine powder.
Glucoamylase (EC 3.2.1.3) is an important industrial enzyme that is used by the manufacturers of high fructose corn syrup (HFCS). More than half of all commercial baked goods and practically all soft drink bottlers use this syrup instead of sugar because HFCS is both sweeter and cheaper. Glucoamylase catalyzes the breakdown of malto-oligosaccharides to glucose.
Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units.
Glucose oxidase (ß -?D-glucose: oxygen 1-oxidoreductase, EC1.1.3.4) catalyses the oxidation of ß-D-glucose to D-glucono-1,5-lactone and hydrogen peroxide, using molecular oxygen as the electron acceptor.
Glucose oxidase is widely used for the determination of glucose in body fluids and in removing residual glucose and oxygen from beverages and foodstuffs. Furthermore, Glucose oxidase-producing moulds such as Aspergillus and Penicillum Species are used for the biological production of gluconic acid.
Hemicellulase is an enzyme that breaks down hemicellulose. Hemicellulose catagorizes a variety of polysaccharides that are more complex than sugars and less complex than cellulose, that are found in plant walls.
It is a mixture of enzymes which can hydrolyze the indigestible components of plant fibers. Since humans lack the endogenous enzymes required to digest plant fibers, the supplementation of hemicellulase provides humans with an additional source of nutrition and reduces the bulking effect of fibrous foods. Scientific evidence suggests that carbohydrolytic enzymes, such as Hemicellulase, can be useful supplements for digestive support and general nutritional support.
Invertase is a yeast-derived enzyme. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Invertase is used to improve shelf life of confections.
The official name for invertase is beta-fructofuranosidase (EC3.2.1.26), which implies that the reaction catalyzed by this enzyme is the hydrolysis of the terminal nonreducing beta-fructofuranoside residues in beta-fructofuranosides. Note that alpha-D-glucosidase, which splits off a terminal glucose unit, can also catalyze this reaction. Note that sucrose can be hydrolyzed relatively easily; the reaction proceeds in an acidic environment without the aid of invertase.
Laccase is a copper-containing enzyme, 1,4-benzenediol oxidase (EC 1.10.3.2), found in higher plants and microorganisms. Laccases are multicopper oxidases of wide specificity that carry out one-electron oxidation of phenolic and related compounds, and reduce O2 to water. The enzymes are polymeric and generally contain one each of type 1, type 2, type 3 copper centers per subunit, where the type 2 and type 3 are close together forming a trinuclear copper cluster.
Malt diastase is a carbohydrolytic enzyme useful for digestive support and general nutrition support. Malt diastase is characterized by the ability to break down amylose and other polysaccharides. The enzyme works with amylase and glucoamylase to digest carbohydrate rich foods such as grains as well as malt, maltose, and sugars. Malt diastase is also known as maltase. It is produced by the cells lining the small intestine.
Nattokinase is a potent fibrinolytic enzyme extracted and highly purified from a traditional Japanese food called Natto. Natto is a fermented cheese-like food that has been used in Japan for over 1000 years for its popular taste and as a folk remedy for heart and vascular diseases. Natto is produced by a fermentation process by adding Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting Nattokinase enzyme, is produced when Bacillus natto acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.
The activity of any enzyme depends primarily on the pH and temperature of the reaction system. Basically, cellulases can be divided in to four basic groups according to the pH required for optimum enzymatic activity. One group is called Acid Cellulases because the pH ranges from 4.5 to 5.0. There are Hybrid Cellulases whose optimum pH is 4.5 to 7.0. The third group called the Neutral Cellulases is active from a pH 6.0 to 8.0 but is optimal at pH 6.2. The fourth group is commonly referred as to Alkaline Cellulase enzymes because its optimum pH is 7.2 to 8.5.
Enzymes II
Ox Bile Extract Bile is a secretion of liver, stored in the gall bladder until needed. Bile has a major role to play in fat digestion and absorption. The active constituents of bile are the bile salts, which are either glycine or taurine conjugates of polyhydroxy steroidal acid. Principal bile acids of mammals are the hydroxyl derivatives of 5 - beta-cholan-24 oic - acid. Ox-bile is the most important commercial source of these acids and contains primarily Cholic acid with less amount of deoxycholic acid. Pancreatin Pancreatin is a digestive enzyme that is used to supplement loss of or low levels of digestive enzymes, and is often used in people with cystic fibrosis. It has been claimed to help with food allergies, celiac disease, autoimmune disease, cancer, and weight loss. Pancreatin is also known as pancreatic acid. Papain Papain is naturally occurring enzyme, obtained from latex of fruit of PAPAYA (Carica papaya Latex). The enzyme Papain is obtained by drying papaya latex by suitable method viz; sun drying, tray drying, spray drying etc. spray drying gives a fine powder, which dissolves easily in water to provide a solution of high proteolytic activity. Pectinase Pectinase is a general term for enzymes that break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the must studied and widely used commercial pectinases is polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples. Pectinases have also been used in wine production since the 1960s. Pepsin Pepsin is one of the principal protein degrading or proteolytic enzymes in the digestive system. During the process of digestion, Pepsin acts on the complex dietary protein and breaks up into peptides and amino acids which can be readily absorbed by the intestinal lining. Peroxidase Peroxidases are a group of enzymes that catalyze oxidation-reduction reactions. As such, they are classified as oxidoreductases. Toxic molecules such as superoxide and hydroxide radicals can be found in cells due to the presence of oxygen. These are byproducts of aerobic respiration. They are eliminated by a number of enzymes present inside the cell. Superoxide, for example, is destroyed by superoxide dismutase. The degradation, however, produces more hydrogen peroxide (H2O2), which is, in turn, destroyed by peroxidase. Peroxidases reduce H2O2 to water while oxidizing a variety of substrates. Thus, peroxidases are oxidoreductases which use H2O2 as electron acceptor for catalyzing different oxidative reactions. Phytase Large amount of research show that phytate or phytic acid in monogastric animal's feeds has a strong anti-nutrition effect the reason being: Monogastric animals lack phytate degrading enzyme in their digestive tract so they are unable to utilize the phosphorus of phytate Protease Proteases (Proteinases, Peptidases or Proteolytic enzymes) are enzymes that break peptide bonds between amino acids of proteins. The process is called proteolytic cleavage, a common mechanism of activation or inactivation of enzymes especially involved in blood coagulation or digestion. They use a molecule of water for this and are thus classified as hydrolases. Pullulanase Pullulanase is a specific kind of glucanase, an amylolytic exoenzyme, that degrades pullulan. It is produced as an extracellular, cell surface-anchored lipoprotein by Gram-negative bacteria of the genus Klebsiella. Type I pullulanases specifically attack a-1,6 linkages, while type II pullulanases are also able to hydrolyse a-1,4 linkages. It is also produced by some other bacteria and archaea. Pullanase is used as a detergent in biotechnology. Serratiopeptidase Serratiopeptidase is derived from bacteria belonging to the genus Serratia. The controlled fermentation of Serratia sp. secretes this enzyme in the highly selective medium. The recovery process involves various types of filtration, concentration and steps to make enzyme useful for pharmaceutical applications and finally dried to fine free flowing powder form. Sucrase Sucrase is a yeast-derived enzyme. Sucrase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Sucrase is used to improve shelf life of confections. It is available in single, double and triple strengths and is packaged in one, ten and 44 pound containers for ease of use, storage and cost efficiency. Trypsin Chymotrypsin Mix Trypsin Chymotrypsin Mix is a unique anti - inflammatory product manufactured by Advanced Enzyme Technologies. Trypsin Chymotrypsin Mix is a proteolytic enzyme obtained by controlled proteolysis of zymogens form in the frozen glands. Successive conc. and purification steps give Trypsin Chymotrypsin Mix best suitable for pharmaceutical applications. Xylanase Xylanase produced by submerged fermentation of Trichoderma reesei var.It has cellulase side activity. This is classified by Nomenclature Committee of the International Union of Biochemistry and Molecular Biology (NC-IUBMB) in consultation with the IUPAC-IUBMB joint Commission on Biochemical Nomenclature (JCBN)
Bile is a secretion of liver, stored in the gall bladder until needed. Bile has a major role to play in fat digestion and absorption. The active constituents of bile are the bile salts, which are either glycine or taurine conjugates of polyhydroxy steroidal acid. Principal bile acids of mammals are the hydroxyl derivatives of 5 - beta-cholan-24 oic - acid. Ox-bile is the most important commercial source of these acids and contains primarily Cholic acid with less amount of deoxycholic acid.
Pancreatin is a digestive enzyme that is used to supplement loss of or low levels of digestive enzymes, and is often used in people with cystic fibrosis. It has been claimed to help with food allergies, celiac disease, autoimmune disease, cancer, and weight loss. Pancreatin is also known as pancreatic acid.
Papain is naturally occurring enzyme, obtained from latex of fruit of PAPAYA (Carica papaya Latex). The enzyme Papain is obtained by drying papaya latex by suitable method viz; sun drying, tray drying, spray drying etc. spray drying gives a fine powder, which dissolves easily in water to provide a solution of high proteolytic activity.
Pectinase is a general term for enzymes that break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the must studied and widely used commercial pectinases is polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples. Pectinases have also been used in wine production since the 1960s.
Pepsin is one of the principal protein degrading or proteolytic enzymes in the digestive system. During the process of digestion, Pepsin acts on the complex dietary protein and breaks up into peptides and amino acids which can be readily absorbed by the intestinal lining.
Peroxidases are a group of enzymes that catalyze oxidation-reduction reactions. As such, they are classified as oxidoreductases. Toxic molecules such as superoxide and hydroxide radicals can be found in cells due to the presence of oxygen. These are byproducts of aerobic respiration. They are eliminated by a number of enzymes present inside the cell. Superoxide, for example, is destroyed by superoxide dismutase. The degradation, however, produces more hydrogen peroxide (H2O2), which is, in turn, destroyed by peroxidase. Peroxidases reduce H2O2 to water while oxidizing a variety of substrates. Thus, peroxidases are oxidoreductases which use H2O2 as electron acceptor for catalyzing different oxidative reactions.
Large amount of research show that phytate or phytic acid in monogastric animal's feeds has a strong anti-nutrition effect the reason being: Monogastric animals lack phytate degrading enzyme in their digestive tract so they are unable to utilize the phosphorus of phytate
Proteases (Proteinases, Peptidases or Proteolytic enzymes) are enzymes that break peptide bonds between amino acids of proteins. The process is called proteolytic cleavage, a common mechanism of activation or inactivation of enzymes especially involved in blood coagulation or digestion. They use a molecule of water for this and are thus classified as hydrolases.
Pullulanase is a specific kind of glucanase, an amylolytic exoenzyme, that degrades pullulan. It is produced as an extracellular, cell surface-anchored lipoprotein by Gram-negative bacteria of the genus Klebsiella. Type I pullulanases specifically attack a-1,6 linkages, while type II pullulanases are also able to hydrolyse a-1,4 linkages. It is also produced by some other bacteria and archaea. Pullanase is used as a detergent in biotechnology.
Serratiopeptidase is derived from bacteria belonging to the genus Serratia. The controlled fermentation of Serratia sp. secretes this enzyme in the highly selective medium. The recovery process involves various types of filtration, concentration and steps to make enzyme useful for pharmaceutical applications and finally dried to fine free flowing powder form.
Sucrase is a yeast-derived enzyme. Sucrase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Sucrase is used to improve shelf life of confections. It is available in single, double and triple strengths and is packaged in one, ten and 44 pound containers for ease of use, storage and cost efficiency.
Trypsin Chymotrypsin Mix is a unique anti - inflammatory product manufactured by Advanced Enzyme Technologies. Trypsin Chymotrypsin Mix is a proteolytic enzyme obtained by controlled proteolysis of zymogens form in the frozen glands. Successive conc. and purification steps give Trypsin Chymotrypsin Mix best suitable for pharmaceutical applications.
Xylanase produced by submerged fermentation of Trichoderma reesei var.It has cellulase side activity. This is classified by Nomenclature Committee of the International Union of Biochemistry and Molecular Biology (NC-IUBMB) in consultation with the IUPAC-IUBMB joint Commission on Biochemical Nomenclature (JCBN)
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