Protease enzymes for increased protein digestion rate and absorption and methods of using the same

Abstract

A food supplement comprises at least one protease enzyme selected from (i) CAS# 9001-92-7, IUB 3.4.23.18 protease from Aspergillus; (ii) CAS# 9001-92- 7, IUB 3.4.21.7 protease from Bacillus; (iii) CAS# 9001-61-0, IUB 3.4.11.1 protease from Aspergillus; (iv) CAS# 9074-07-1, IUB 3.4.21.63 protease from Aspergillus; (v) CAS# 9073-78-3, IUB 3.4.24.27 protease from Aspergillus; (vi) CAS# 9025-49-4, IUB 3.4.23.18 protease from Aspergillus; and (vii) combinations thereof. The food supplement may further comprise a protein, a stabilizer, a matrix modifier, a carrier, a preservative, a bulking agent, a dessicant, an emulsifier, an enzyme coating, or combinations thereof. Disclosed is a method of increasing protein absorption in the gastrointestinal system of a human being comprising the step of ingesting the food supplement as identified above.

Description

technical field [0001] The present invention relates to a food supplement comprising at least one fungal or bacterial protease exhibiting an increased proteolytic activity in the presence of pepsin, resulting in an increased rate of protein digestion and absorption, the use of The method of said food supplement. Background technique [0002] Proteases isolated from the fermentation of various fungal and bacterial strains have been used as additives in the food processing industry for almost a century (Underkofler, L.A. et al., "Reports on Microbiological Methods - Production and Applications of Microbial Enzymes" ( Microbiological process report-Production of microbial enzymes and their applications), Applied Microbiology, Vol. 6, pp. 212-221 (1958)). Enzymes have also been added to animal feed to induce weight gain in various livestock used for food and dairy production (Leahy KT et al., "Treatment of corn silage with alpha-amylase and / or sorbic "(Effects of treating corn...

AI Technical Summary

Problems solved by technology

[0006] The variability of the analytical substrates, pH and temperature used in the pharmacopoeial activity assays makes it difficult to compare the activities of various proteases

Furthermore, none of these assays provided a mechanism to determine whether a specific enzyme, combination of enzymes, or enzyme formulation contributed to an increased rate of protein digestion in the presence of pepsin and pancreatin

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