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Houston Enzymes
 Issue 32,  January/February 2010
In This Issue
Enzymes and their applications in food
Your letters: "TriEnza is the winner!"
Q and A with Dr. H
Timing your zymes
Events from San Francisco to NY
Enzymes and their applications in food
 
From Dr. Houston
 
In my lectures I usually mention how enzymes are used extensively in the food industry, but I don't have enough time to go into detail.  Today I'm listing some of the enzymes used to make the products we find in our stores.

Alpha-amylase: Converts starch to dextrins in producing corn syrup. Solubilizes carbohydrates found in barley and other cereals used in brewing.

Glucoamylase: Conversion of dextrins to glucose in the production of corn syrup.  Conversion of residual dextrins to fermentable sugar in brewing for the production of "light" beer.

Beta-glucanase: Breakdown of glucans in malt and and other materials to aid in filtration after mashing in brewing.

Lipase: Enhancing flavor development and shortening the time for cheese ripening.  Production of specialty fats with improved qualities. Production of enzyme-modified cheese/butter from cheese curd or butterfat.

Papain: Used as meat tenderizer.  Used in brewing to prevent chill-haze formation by digesting proteins that otherwise react with tannins to form insoluble colloids.

Chymosin: Curdling of milk by breaking down kappa-caseins in cheese making.

Microbial proteases: Processing of raw plant and animal protein.  Production of fish meals, meat extracts, texturized proteins, and meat extenders.

Pectinase: Treatment of fruit pulp to facilitate juice extraction and for clarification and filtration of fruit juice.

Lactase: Additive for dairy products for individuals lacking lactase. Breakdown of lactose in whey products for manufacturing polyactide.

Acetolactate decarboxylase: Reduction of maturation time in wine making by converting acetolactate to acetoin.

Glucose oxidase: Conversion of glucose to gluconic acid to prevent Maillard reaction in products caused by high heat used in dehydration.

Cellulase: Conversion of cellulose waste to fermentable feedstock for ethanol or single-cell protein production.  Degradation of cell walls of grains, allowing better extraction of cell contents and release of nutrients.

(Source: "Food Enzymes: Structure and Mechanism".  DWS Wong. 1995, pp. 17-36)

-Devin Houston
Your Letters: "TriEnza is the winner!"
Science Project
 
Customer Catherine Kim wrote to tell us about the results of her daughter's school science project.  Catherine stated that daughter Grace, age 9, wanted "to see if what her brother was taking (TriEnza) was working or not."  
 
Grace compared our broad-spectrum TriEnza with another brand's broad-spectrum product, testing the break-down of several foods.  Each type of food was mixed with enzymes and carefully monitored. Grace determined that while both products had an affect, "TriEnza is the winner!"
 
Grace's eight-year-old brother Hoseok has also been busy, having recently authored a children's book titled, "A Different Kind of Flea". The book tells how the flea overcomes her challenges with the help of her brother. All of the proceeds from book sales will go to charity.
 
......
 
Our UK distributor shared this letter from Sabrina O'Hagan 
 
With all my heart, thank you!!!
 
Your product benefited me soo much. I could cry with joy.
 
I could not eat proper food for ten years! I could only eat rice, veg and fish. But now for the first time in ten years I'm going to enjoy a proper Christmas dinner :)  Praise God!  And I have found a whole new freedom of life, going places and not having to worry about food.  What a blessing!!! 
I wish I had known about this ten years ago. I am telling everyone I know about it. So many of my friends and family are totally shocked that the solution could be so simple, and that I can really eat food. They are amazed and so pleased for me.

Thank you for TriEnza, a little miracle and an answer to many years of prayer. God bless you!

Love,
 
Sabrina O'Hagan
Belfast, Northern Ireland 
Q and A with Dr. H

From our facebook fans 

Q: Is it true that some enzyme products are absorbed into the bloodstream and help with breaking down viruses and bacteria in the blood? I thought they all got digested in the gut down to amino acids and such.
 
 A: Any enzyme may be absorbed into the systemic circulation through a process called macrocytosis. However, enzymes absorbed this way have a very short life-span in the bloodstream as there are inhibitors present that bind to the enzymes and take them out of circulation.

I know there are some companies vigorously stating that enzyme supplements can help with viral infections. There is very little GOOD evidence (emphasis on GOOD) that enzymes have an anti-viral effect. I'm sure if you put a virus and protease in a test tube you would see some effect on the virus. But that is far from a real-life scenario. Viral infections are complex. By the time you've realized you have a virus, the virus itself is on it's way out, and what you are experiencing are the aftershocks of your immune system fighting off the virus. A viral particle spends 90% of it's time inside a cell, where an oral enzyme cannot get to it. Also, the enzyme must make physical contact with the virus to degrade it. The chances for such an occurrence are minimal.
 
I feel a much better alternative to fending off viruses is the use of elderberry extracts. Go to pubmed.com and put the keywords "elderberry" and "virus" and see the literature. Or go to sambucol.com and read the info there.

Bottom line is that companies should not be over-hyping what enzymes can accomplish.
-D.H.
 
Q: If [my son] eats an apple a day would that be enough enzymes for a five-year-old? If I added a medium steak every two weeks and some kiwi between meals would that be enough?
 
 
A: No, the amount of enzyme present is not enough for digestion. Digestion occurs in a matter of hours, fruit enzymes work over a period of days. Using enzyme supplements provides about a million- to billion-fold increase in enzyme potency. Much easier to use supplements, as they are standardized to set activities. Fruits and veggies' enzyme levels are much lower and would vary greatly.
-D.H.
 
From Dr. Houston's e-mail bag
 
Q: I read that zinc can inhibit the DPP IV enzyme - is this true?  
 -Stacy
 
A: Zinc supplements will not affect the functioning of DPP IV enzyme found in enzyme supplements.  Some have made statements saying otherwise, but the only DPP IV enzyme that is inhibited by zinc is that enzyme found in pig semen (J Biochem. 1994 Nov;116(5):1182-6.Dipeptidyl peptidase IV from porcine seminal plasma: purification, characterization, and N-terminal amino acid sequence).

Enzymes with same name and functions but from different sources can have different physical properties.  The DPP IV enzyme found in enzyme supplements is isolated from Aspergillus oryzae or niger, and is not inhibited by zinc.
 
-D.H.
Timing your zymes

When is the best time to take enzymes?
 
Take enzymes with the first few bites of the meal or just prior to mealtime. But what is most important is to just take the enzymes, if not at the beginning, then during or after the meal. Food stays in the stomach for up to three hours, therefore, introducing enzymes anytime during the meal will still provide benefits. 
 
If you are a grazer, that is, you eat frequently during the day, you may wish to take the enzymes at fixed dosing intervals - such as every 3 to 5 hours during the day.
 
Taking enzymes with snacks is a judgment call. For those on the GFCF diet (gluten-free, dairy-free), taking AFP-Peptizyde with a wheat or dairy snack would be helpful. Other types of snacks may not require the additional enzyme dosing.
Events from San Francisco to NY
 
Dr. Houston will be speaking/exhibiting at the events below.  More info at our Events Calendar.
 
 
Does your group want to learn more about enzymes? Contact Outreach Coordinator Cindy Kelley for:
  • Presentations
  • DVDs
  • Literature

Dr. Devin Houston, Ph.D. enzyme biochemist, speaks at no cost to parent groups and parent conferences.

Click here for event details and updates. 

Toll free: 866-757-8627
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This email was sent to cindy.kelley@houston-enzymes.com by cindy.kelley@houston-enzymes.com.
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