Introduction to Six Effects of Enzymes in the Human Body

Health Articles | July 25, 2020

From birth to death, enzymes have been active in our human body. After the cells' nutrients are gradually lost to death, the enzyme will lose its effectiveness. The organs that make enzymes are the digestive organs and internal organs.

Do you know when enzymes begin to be produced in the human body? The answer is that they existed during the egg and sperm period. It is also because of the activity of the enzyme that the egg and sperm can be combined. Cell division must use enzyme as the medium, so that the egg and sperm can combine in the mother body to produce new life. From birth to death, enzymes have been active in the human body. After the cells' nutrients are gradually lost to death, the enzyme will lose its effectiveness. The organs that make enzymes are the digestive organs and internal organs. The enzymes produced are mixed in the blood and flow to various work positions to carry out their own work.

 

When we eat, saliva immediately produces an enzyme called sialidase, which breaks down the starch in rice into maltose. Secondly, when food enters the stomach, an enzyme called gastrin appears immediately, decomposing proteins such as meat to some extent. Next is the small intestine, which contains enzymes such as intestinal enzyme, amylase, lipase, etc., which can decompose protein and fat. After these procedures, food is decomposed into a form that can be easily digested and absorbed. These nutrients are converted into energy and substances that constitute cells.

 

It can be seen from the above digestion process that the smooth operation of enzymes can make the various functions of the human body function normally. Without enzymes, the human body immediately died. Therefore, we believe that enzymes are the source of life.

 

Our way of life and diet are constantly changing. In order to increase the shelf life of foods, more and more foods have been specially processed. As a result, many of the digestive enzymes inherent in the food itself that help the body absorb nutrients may have been exhausted during this process. In order to make food consumption safer, our bodies have to work harder to break down and digest food.

 

Enzymes can provide these important digestive enzymes and beneficial microorganisms for your body recovery, so that you can fully absorb the nutrition of food and make up for the defects of processed food. The six functions of enzymes are listed below:

 

Maintain good physical condition

This function is to keep the blood weakly alkaline, maintain a balanced bacteria in the intestine, strengthen cells to promote digestion, and strengthen the resistance to pathogenic bacteria.

 

Anti-inflammatory effect

It is also a conditioning function of the internal environment. The so-called inflammation refers to inflammation caused by local cell damage and destruction. In fact, the enzyme has no healing power, but it can transport a large amount of white blood cells to give the cells the power to heal wounds. No matter what kind of disease, the most basic treatment still depends on the body's self-healing ability. Even special effects drugs and antibiotics can only destroy pathogenic bacteria.

 

Antibacterial effect

In addition to promoting the fungus-eating effect of white blood cells, the enzyme also has an antibacterial effect, which is eliminating the original bacteria. On the other hand, enzymes have a role in promoting cell regeneration and can fundamentally treat diseases.

 

Decomposition

This is an important function of enzymes. Decompose and eliminate the pus and dirt in the affected area or remaining in the blood vessel, and restore the body to normal state. In addition, promoting the digestion and absorption of food is also one of the decomposition effects.

 

Blood purification

Decompose and excrete waste products in the blood and viruses produced by inflammation. In addition, it can break down cholesterol, keep the blood weakly alkaline, promote blood circulation, and at the same time treat diseases such as baldness, shoulder pain, and bruises.

 

Cell activation

It has the function of promoting the metabolism of cells and is a part of generating basic physical strength. In additionFree Reprint Articles, it can also promote the regeneration of injured cells.

 

 

 

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Protein is the entity of the enzyme, but it is not the essence, just the skeleton of the enzyme. The wrong idea of "enzymes are proteins" has made a research on enzyme nutrition slow.

In 1752, the French physiologist Leoma discovered that the meat stuffed in the metal tube had dissolved, but he did not know why.

 

In 1785, the Italian scientist Lazzalo Sparanzoni put the pieces of meat in an empty metal tube with holes to feed the eagle. Soon after, the metal tube was taken out and the meat inside was dissolved. But he did not know why the meat dissolved, so he continued to experiment for decades. Later, a substance with a meat-dissolving effect was discovered and named pepsin. He was the original discoverer of proteolytic enzymes.

 

In 1833, France's Peian and Pelori applied the liquid of ground malt to starch, and it was found that the starch was broken down. So he named this starch-decomposing substance Diastase, which is now called amylase. Later, Diastase became the name used to represent all enzymes in France.

 

In 1836, a professor at the University of Leuven in Germany discovered that there was a substance that had a meat-dissolving effect in the gastric juice. This substance will lose its effect once it is exposed to heat, and it will only work under a strong acid state.

 

This substance that can dissolve meat in gastric juice is named pepsin, and many enzymes have been discovered. A small amount of enzyme can act on a large number of substances. The reaction is activated in water. The reaction is most activated when the pH is near neutral, around 37 degrees Celsius (except for pepsin, which works under strong acids).

 

The use of the name "enzyme" began in the second half of the nineteenth century. In Greek, enzyme means "something in yeast."

 

There are microorganisms in yeast that are used for fermentation when making wine, which is also called enzyme. Even if crushed yeast is used instead of live yeast, alcohol can still be fermented. This was the first discovery by the Bufner brothers, but he did not know what the enzyme is made of.

 

In 1926, the American biochemist Summer (J.B. Sumner, 1887-1955) successfully extracted urease crystals from concanava. In fact, this crystal is a protein. Sumner extracted the protein-decomposing enzyme and named it pepsin. And the enzyme that breaks down the protein of pancreatic juice is named trypsin.

 

The entity of the enzyme is a protein. In 1946, Summer and the American biochemist Northrop (J.H. Northrop, 1891-1987) won the Nobel Prize in Chemistry. Another winner of the Nobel Prize in Chemistry in the same year was Stanley, an American biochemist and virologist (M. Stanley, 1904-1971).

 

In addition, the molecules of proteins are huge molecules formed by a series of amino acids with a molecular weight ranging from 10,000 to millions, and the number of amino acids is linked from one hundred to tens of thousands.

 

Protein is the entity of the enzyme, but it is not the essence, just the skeleton of the enzyme. The wrong idea of "enzymes are proteins" has made research on enzyme nutrition slow. Sumner believed that "enzymes are proteins" and won the Nobel Prize, but the result was a misunderstanding that "enzymes can be taken by ingesting protein." Based on thisBusiness Management Articles, enzymes are not included in the six nutrients.

Dairy products are an indispensable part of daily life. Strangely, we often hear that someone will have abdominal pain and diarrhea after drinking pure milk, and this reaction is definitely not caused by food spoilage.

Dairy products are an indispensable part of daily life for each of us. Strangely, we often hear that someone will have abdominal pain and diarrhea after drinking pure milk, and this reaction is definitely not caused by food spoilage.

 

There is such a disease called lactose intolerance. People who are lactose intolerant cannot effectively digest lactose, and lactose is precisely an important ingredient contained in most dairy products. If the adverse symptoms after drinking milk are bloating, colic, and diarrhea after drinking a certain amount of safe and healthy milk, then the so-called allergy may be the lactose intolerance discussed here. For most adults, among the foods we come into contact with daily, the most frequent dairy products with high lactose content are milk. So many people with lactose intolerance will show the above symptoms to a certain extent. Some studies have pointed out that the incidence of lactase deficiency in Chinese Han people is 75% to 95%, and that of ethnic minorities is 76% to 95.5%.

 Enzymes

If lactose is not absorbed, it will be discharged into the intestine and fermented by intestinal microorganisms to produce acid and gas, resulting in gastrointestinal dysfunction and causing the loss of valuable proteins and minerals, such as the loss of iron, zinc, calcium which is related to rickets in children and osteoporosis in adults. The investigation results of the experts show that patients with lactase deficiency have a poorer bone structure than normal people. More seriously, if the body lacks lactase, lactose will not be hydrolyzed into monosaccharides for human absorption. And galactose can promote the synthesis of brain glycosides and mucopolysaccharides, thereby playing a role in promoting the intellectual development of children.

 

Lactose malabsorption is not only accompanied by signs of lactose intolerance, but also accompanied by a loss of appetite, resulting in a reduced diet, diarrhea, and also the loss of a certain amount of digested food. These digested foods could have been absorbed but not absorbed (including valuable proteins, microbes, minerals and some sugars in milk), making the utilization of milk extremely low and wasting this precious dietary resource.

 

With the development of modern biological science and technology, people use lactase to directionally hydrolyze a large amount of lactose in cow milk, thereby making it possible to fundamentally solve the medical problem of lactose intolerance that has trapped the world for many years. Lactase, also known as β-galactosidase, can hydrolyze lactose into glucose and galactose, which reduces the lactose content in milk to below 0.01% and achieves 99% lactose removal. Lactose-free milk is no different from ordinary milk in taste and nutrient composition. The hydrolyzed cow's milk can be made into lactose-free milk powder, lactose-free yogurt, cheese, ice cream and other milk-containing nutritional foods, so that lactose intolerant people can also eat milk and other foods in a safeFree Reprint Articles, healthy and safe manner.