Commonly found in many fruits, such as bananas and apples, pectinase in an enzyme that plays a key role in the digestive processes, and perhaps more importantly, in total physical well-being and anti-aging.
Pectin is a type of fiber that makes up the cell wall of many fruits and vegetables. It is composed of long polysaccharides that form a gelatinous substance in the plant cell wall and also between plant cells. It occurs primarily in the non-woody parts of plants, which, of course, are the parts that most likely to be consumed.
Pectin is a part of our diet because of its presence in the fruits and vegetables. It's also used extensively as a thickening agent in processed foods, particularly in jams and jellies. Pectinase, along with cellulase and hemicellulase, helps with the digestion of plant-based foods, increasing their nutritional and prebiotic value. Prebiotics provide the food in the digestive system that feeds probiotic microorganisms.
During the ripening process, plants generally use pectinase to hydrolyze (break down) the pectin in and between the cell walls, making the cell walls weaker, and therefore edible. This means that when you squeeze test an apple or tomato at the grocery store or, even better, before plucking it out of the garden, you are actually checking in part to see if pectinase has become more active indicating that the fruit is ripe and ready to eat.
Health Benefits of Pectinase
1. Promotes Growth and Health of Intestinal Microbiota
Animal research using apple pectin, a widely used type in food processing, demonstrated impressive effects on beneficial gut bacteria including an increase in production of specific short-chain fatty acids that provide ideal pH conditions for these bacteria. This is particularly promising since the human gut contains the same type of beneficial bacteria as noted in the research.
2. Provides Nourishment for the Colon Lining
In addition to helping provide a hospitable environment for beneficial bacteria, fatty acids like butyrate help to provide a large percentage of the fuel necessary for the colon. This can positively influence mucosal blood flow, intestinal motility, and the permeability of the gut. Maintaining these aspects of intestinal health are paramount to guarding proper absorption and helping to reduce the threat of absorption of potential allergens through the gut.
3. Increases Digestibility and Absorption of Plant Foods
Animal studies show that adding pectinase and other enzymes to livestock feed can aid the digestive process in animals, allowing them to better utilize nutrients and minerals. Using digestive enzymes in animal feed is a widespread commercial use, and theoretically, these results could apply to humans, as well.
How to Read the Units of Measurement for Pectinase
Currently, there is no standard published measure for pectinase according to the Food Chemical Codex (FCC) division of the United States Pharmacopeia (USP). For some pectinase enzymes, pectinase activity is measured in AJDU's (Apple Juice Depectinizing Units), a measure of the hydrolysis of various hemicellulose polymers into short-chain molecules and ultimately to 5-carbon sugars. The higher the number, the more active the enzyme.
Where Can I Find the Best Source of Pectinase?
VeganZyme® contains a 100% vegan form of pectinase extracted from the fermentation of Aspergillus niger. It's non-GMO, kosher-certified, vegan, and gluten-free.
VeganZyme is the most advanced, full-spectrum systemic and digestive enzyme formula in the world. The formula contains digestive enzymes which help digest fats (lipids), sugars, proteins, carbohydrates, gluten, nuts and seeds, dairy, and other food sources.
VeganZyme may also be used as a systemic enzyme blend to break down excess mucus, fibrin, various toxins, allergens, as well as excess clotting factors throughout your body.
- Licht TR, et al. "Effects of apples and specific apple components on the cecal environment of conventional rats: role of apple pectin." BMC Microbiology. 2010;10,13.
- Selinger LB. "The rumen: a unique source of enzymes for enhancing livestock production." Anaerobe. 1996 Oct;2(5):263-84.
- Baran M, Kmet V, "Effect of Pectinase on Rumen Fermentation in Sheep and Lambs." Arch Anim Nutr. 1987;37(7-8),643-649.
†Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. If you have a severe medical condition or health concern, see your physician.