BIOCHEMISTRY - Main Regulators and Biological Fluids of the Human Body - 2016

1. ENZYMES

1.6. Application of Enzymes

Enzymes are widely used in various fields of human activity. Most commonly, many enzymes are produced by microorganisms (Bacteria and microscopic Fungi).

In the food industry, the following are used:

1) peptidases (in winemaking and brewing, to enhance stability and prevent protein haze in wine and beer; in cheesemaking, as a substitute for rennet);

2) pectolytic enzymes, which hydrolyze the polysaccharide pectin, used in winemaking and The production of juices and fruit drinks (pectin degradation accelerates juice yield and improves juice filtration and clarification);

3) fungal amylases, required in the baking industry, brewing, and ethanol production;

4) fungal glucoamylase, essential for the production of starch syrup and glucose from starch.

In the light industry, enzymes are used in the Processing of leather, flax, fabrics, and furs.

Enzyme preparations are also widely used in medicine as diagnostic (enzymodiagnostics) and therapeutic (enzyme therapy) agents (digestive enzymes, thrombolytic enzyme preparations, etc.). In addition, enzymes are utilized as Specific Reagents for detecting various substances.

In sports medicine and athletic training practice, digestive enzymes are used both independently and in combination with anabolic agents. During high physical exertion, the body requires a significantly increased supply of plastic and energetic building blocks from external sources. The digestive tract cannot always cope with this demand. Inadequate digestive capacity of the gastrointestinal tract limits Muscle mass growth and performance enhancement due to deficiencies in Proteins, simple CARBOHYDRATES, and Vitamins. The administration of enzyme preparations significantly improves Digestion and promotes body mass gain.