Body Rewards Digestion Formula
Enzymatic Therapy

Enzymes are present in the digestive juices. They act upon food, breaking down the complex food components into simpler ones that can easily be used by the body for energy.¹ If it weren't for these enzymes, food could not be digested.

The three main types of enzymes involved in digestion are: amylase, protease and lipase. Amylase is responsible for breaking down carbohydrates—not as great a concern to people on a low-carb diet, but still important to derive the best nutrient value from the small amount of carbohydrates consumed. However, protease, which breaks down protein, and lipase, which breaks down fat, are enzymes of vital concern to those on a low-carb diet.

Other enzymes, such as sucrase, lactase, and maltase, have a secondary function in digestion. These enzymes break down complex sugars into simple sugars which can be used for energy. The enzyme sucrase acts on sucrose (a sugar) in food, breaking it down in to glucose and fructose.² Lactase breaks down the dairy sugar, lactose, into glucose and galactose. Matltase breaks down the sugar maltose into glucose.²

Digestive pH levels
Throughout the digestive tract, which includes the stomach, small intestines, and large intestines, there are varying levels of pH. The stomach's pH is very acidic, while the pH of the intestines is alkaline. Because of this pH variation, the enzymes involved in the digestion process need to be optimally active at different pH levels.

Enzyme Potency
Measuring enzyme potency is complex. It is different than measuring the potency of vitamins, minerals or herbs. Accurate measurement depends on enzyme concentration, environment (pH and temperature) and substrate (the enzymes' fuel).

Because of this complexity, many scientific systems have been created to measure enzyme activity. The most common systems are: the Food Chemical Codex (FCC), United States Pharmacoepia (USP), and Federal Internationale Pharmaceutique (FIP). Each different enzyme system has an enzyme assay method with it own units of measurements.

Unfortunately, it is impossible to make direct comparisons between these measurement units (such as the FCC unit, the FIP unit and the USP unit). Each enzyme acts upon different substrates than others, so their activity needs to be measured using the most validated test method applicable to that particular enzyme.

As an example, the pH range for amylase is listed in Figure 1. This enzyme functions in a pH range from 4-6. To reach that conclusion, it is tested using different analytical methods that measure its enzyme activity at different pH levels. Using USP method that tests the enzyme activity at a pH of 6.8, the amylase had an activity of 16,000 USP units. Using the FCC Method IV that tests the enzyme activity at a pH of 4.8, the amylase had an activity of 11,900 DU (Dextrinizing units).

The same can be said for all of the other digestive enzymes as well. Simply put, the same enzyme can have two different activity levels when exposed to different pH's. The enzyme activity is not based on the amount of enzyme present, (which might be listed in milligram amounts) but rather how fast the enzyme breaks down the substrate (fuel) within the given parameters of the test method, such as pH or temperature (its environment).

Enzymes and their function:

Protease I, II, III, IV.

Protease = Protein digestion

Proteases are proteins that break down protein during the digestion process. These enzymes primarily work in the neutral to alkaline environment of the intestine; however, they can function in the stomach as well. Ultimately, proteins are broken down into amino acids.²

Digestion Formula uses different proteases to enhance protein digestion at different pH ranges in the digestive tract.† The blend of these four proteases is active in a pH range of 2-10, meaning that this combination is active in both the stomach and intestine.† This range of enzyme activity enhances protein digestion throughout the digestion system.†

The four proteases in Digestion Formula† are from different species of Aspergillus. Protease I is from Aspergillus melleus. Proteases II and III are from Aspergillus orzyae. Protease IV is from Aspergillus niger.

Because of the broad range of enzymatic activity, the activity of the blended proteases is measured using different analytical methods that require different substrates and different pH's, much like the measurement for the amylase enzymes.

Lipases = Fat Digestion

Lipases are enzymes activated by bile salts from the pancreas that break down fat during the digestion process.† Fat digestion begins in the second portion of the small intestine with the action of the pancreatic lipases. One of the end products of these enzymes is fatty acids. The lipase enzymes, along with the bile salts, are responsible for the absorption of the fat-soluble vitamins: A, D, E, and K.

Digestion Formula contains two different lipases to enhance fat digestion in different pH ranges of the digestive tract.† The blend of four lipases is active in a pH range of 4-8, meaning that this blend is enzymatically active primarily in the intestine where fat absorption occurs.†

Lipase I is from Rhizopus orzae. Lipase II is from Aspergillus niger.

Carbohydrate digestion
When considering carbohydrate digestion, it's important to remember that the required digestive enzymes come from both the pancreas and the cells of the intestinal wall. Any interference with the production of enzymes impacts the digestion of the simple sugars maltose, lactose and sucrose. When carbohydrates aren't fully digested, they can't be fully absorbed. The bacteria naturally present in the colon will use the sugars from undigested carbohydrates to produce acid and gas, causing abdominal discomfort.

Amylase begins digesting (or predigesting) carbohydrates in the mouth, as it is present in saliva. However, it is in the small intestine where the digestive enzymes exert their greatest effects.

Amylase
Amylase is an enzyme that breaks down carbohydrates.† Anyone on a low-carb diet knows some of the key high-carb culprits by heart: bread, pasta, cereals, potatoes—all of the foods that many like to eat in abundance—hence the weight gain. While carbohydrate intake is limited on a high protein/low-carbohydrate diet, most plans do allow a limited intake. Thus, low-carb dieters will still experience benefits from enzymes that support carbohydrate breakdown.†

Saliva contains amylase, which initiates the digestions of dietary starches. Pancreatic secretions contain amylase as well. Amylase breaks down starch into several smaller molecules, including maltose, a disaccharide, and dextrins.

The amylase in Digestion Formula is active in a pH range of 4-6, which means it is active in the stomach and intestine.† This kind of enzyme activity breaks down starches throughout the digestive system.†

The amylase used in this formula is from Aspergillus oryzae.

Cellulase
Cellulase is an enzyme that breaks down cellulose, an indigestible fiber found in many fruits and vegetables, easing its path through the digestive system.† The cellulase in Digestion Formula is active in a pH range of 4-6, making it active in both the stomach and intestine.†

Aspergillus niger is the source of the cellulase used in this formula.

Phytase
Phytase is an enzyme that breaks down carbohydrates.† It specifically breaks down phytates, which are present in the leaves of plants.†

The phytase in Digestion Formula is active in a pH range of 5-7, which means that its activity peaks in the intestine.†

Aspergillus niger is the source of the phytase used in this formula.

Lactase, Sucrase, Maltase
Disaccharides, which include lactose, sucrose and maltose, are further broken down during the digestive process into simple sugars by the enzymes lactase, sucrase and maltase respectively. Simple sugars or monosaccharides can then be absorbed from the small intestine to be used by the body for energy production.

Lactose is the sugar of milk. Any deficiency of the enzyme to digest lactose results in the symptoms of gas, intestinal bloating and other intestinal irritation. A deficiency of this one enzyme, lactase, causes what is commonly called lactose intolerance. Supplementing the diet with lactase, amylase, protease, and lipase enzymes will help alleviate the symptoms associated with lactose intolerance.†

Sucrase is an enzyme found the in small intestine, and its substrate is sucrose. The end product of this enzyme's activity is fructose and glucose.

Digestion Formula contains three different sugar enzymes to enhance sugar digestion in different pH ranges of the digestive tract.† The blend of three enzymes is active in a pH range of 3-8, meaning that this blend is enzymatically active in both the stomach and intestine.† This range of enzyme activity enhances digestion of these sugars throughout the system.†

Aspergillus oryzae is the source of the lactase used in this formula. This enzyme is active in a pH range of 4-7.

The sucrase used in this formula is from Saccharomyces cerevisiae. This enzyme is active in a pH range of 3-6.

Barley malt is the source of the maltase used in this formula. This enzyme is active in a pH range of 3-8.

Enzymes and digestion

Indigestion of the best nutritional substances may be of little benefit when nutrient breakdown and assimilation are inadequate. Occasional constipation, gas and bloating may all be symptoms of sub-optimal digestion. Digestive enzyme supplementation with amylase, protease, lipase, cellulase, phytase, sucrase, maltase, and lactase enzymes help ensure nutrient absorption and alleviate occasional symptoms of indigestion.† Digestion Formula supports optimal nutrient absorption and digestive health for the low-carb dieter.