Where Do Vitamark's Enzymes Come From?
Vitamark's enzymes are derived from the fermentation of non-toxogenic
strains of aspergillus-niger and Aspergilus oryzae. These organisms have
been studies extensively to establish their safe use. For more information
on their safety read the report that follows:
The Safety of Enzymes Derived from Aspergillus
The Production of Mycotoxins by Some Species
of Aspergillus
Numerous studies have shown that certain species of the Aspergillus fungus
can pose a health threat. These species of Aspergillus produce one or
more natural substances that are extremely toxic to other living organisms.4,7
Toxigenic strains of Aspergillus flavus and Aspergillus parasiticus produce
the closely related group of mycotoxins called “aflatoxins.”9
These toxins have been the subject of intense study as they exhibit potent
hepatotoxicity, mutagenicity, teratogenicity, carcinogenicity, and immunosuppression
in laboratory animals.4 Human cases of aflatoxin poisoning have been associated
with the consumption of contaminated foods. In these instances, living
Aspergillus fungus was growing or had grown upon the food and was responsible
for the presence of aflatoxins.3 Considering the serious health risks
associated with these aflatoxins, it is understandable that there is some
concern over the possible presence of mycotoxins in enzymes derived from
Aspergillus.
The Selection of “Safe” Organisms in
the Fermentation Process
Before a fungal organism is used in fermentation,
the specific strain is extensively screened to determine if the organism
is capable of producing mycotoxins under the conditions of fermentation.
Only those organisms that do not produce any toxins are selected for use
in the fermentation process.5,11,14 Even after an organism is determined
to be “safe” and is used in fermentation, every second generation
is again checked to verify that mutations have not occurred which might
enable the organism to produce mycotoxins. Enzymes derived from Aspergillus
fermentation were first used in food production at the turn of the century.5,14
Since their introduction, there has never been a documented case of illness
from mycotoxins associated with fermented enzymes,5 which is testament
to the effectiveness of the screening process employed by the enzyme manufacturing
industry.
Vitamark International only uses fungal enzymes derived
from the fermentation of non-toxigenic strains of Aspergillus-niger and
Aspergillus oryzae. These organisms have been studied extensively by the
food and pharmaceutical industries to establish their safe use in the
production of amino acids, enzymes, antibiotics and other beneficial compounds.1,7,15
Enzymes are Isolated Proteins, not Living
Organisms
Once fermentation by the Aspergillus organism is complete, the enzymes
are extracted by a complex process that isolates protein compounds from
the surrounding material. No living Aspergillus cells remain in the isolated
enzyme after the extraction process is complete.5,11,14 Mycotoxins are
not protein-based substances;8 therefore, in the extremely unlikely event
that mycotoxins were produced during fermentation, they would not be extracted
with the enzymes. Instead, any mycotoxins present would remain in the
discarded portion of the fermentation. Even so, the final enzyme product
is routinely checked for the presence of mycotoxins and aflatoxins.13
Infections Associated with Aspergillus
Aspergillus, like any other fungus, can act as opportunistic pathogens;
however, the relative rarity of Aspergillus infections indicates the low
degree of innate virulence of these organisms. Infectious diseases associated
with Aspergillus involve growth of fungal mycelia within body tissue,
most commonly within the pulmonary system.3 In order for mycelial colonization
to occur, the Aspergillus must be introduced to the body in a living form.
Enzymes derived from the fermentation of Aspergillus are purified compounds
which do not contain any living Aspergillus cells and therefore cannot
initiate infection or colonization.11,14 No cases of Aspergillus infections
have ever been documented in association with the consumption of purified
fermented fungal enzymes.
Allergic Reactions to Aspergillus
Allergic responses to Aspergillus organisms and the products of their
fermentation do occur, although their occurrence is largely isolated to
regular air-borne “dust” exposure by workers in the food industry.2,8,10
If an allergic reaction is to occur, it is generally the protein faction
of a substance that will illicit such a reaction.6 Although enzymes derived
from Aspergillus fermentation are free of any living Aspergillus cells,
the fact remains that these enzymes are a purified protein faction of
the Aspergillus organism. If you have any questions regarding the use
of these enzyme products, please contact your health care professional
or Questions@Vitamark.com.
| Disclaimer: Vitamark International
neither diagnoses nor treats disease. Our goal is to make nutritional
recommendations that assist individuals to find a healthy balance.
If you have specific questions or for technical assistance, please
contact us. |
References:
1Barbesgaard, P.; Heldt-Hansen, H.P.; Diderichsen, B. “On the safety
of Aspergillus oryzae: a review.” Appl. Microbiol. Biotechnol. 36(5):
569-72 (1992).
2Baur, X.; Chen, Z.; Sander, I. “Isolation and denomination of an
important allergen in baking additives: a-amylase from Aspergillus oryzae
(Asp o II).” Clinical and Experimental Allergy 24: 465-70 (1994).
3Dixon, D.M.; Walsh, T.J. “Human Pathogenesis” in Aspergillus:
Biology and Industrial Applications edited by J.W. Bennet and M.A. Klich.
(Boston: Butterworth-Heinemann, 1992) pp 249-265.
4Dvorackova, I. Aflatoxins and Human Health. (Boca Raton: CRC Press, 1990).
5Godfrey, T.; Reichelt, J. Industrial Enzymology: The Application of Enzymes
in Industry. (New York: The Nature Press, 1983).
6Guyton, A.C. Textbook of Medical Physiology, 8th ed. (Philadelphia: W.B.
Saunders Company, 1991).
7Linz, J.E.; Pestka, J.J. “Mycotoxins: Molecular Strategies for
Control” in Aspergillus: Biology and Industrial Applications edited
by J.W. Bennet and M.A. Klich. (Boston: Butterworth-Heinemann, 1992) pp
217-229.
8Losada, E: Hinojosa, M.; Quirce, S.; Sanchez-Cano, M.; Moneo, I. “Occupational
asthma caused by alpha-amylase inhalation: clinical and immunologic findings
and bronchial response patterns.” J. Allergy Clin. Immunol. 89(1):
118-25 (1992).
9Pier, A.C.; Richard, J.L. “Mycoses and Mycotoxicoses of Animals
Caused by Aspergilli” in Aspergillus: Biology and Industrial Applications
edited by J.W. Bennet and M.A. Klich. (Boston: Butterworth-Heinemann,
1992) pp 233-247.
10Quirce, S.; Cuevas, M.; Diez-Gomez, M.; Fernandez-Rivas, M.; Hinojosa,
M.; Gonzalez, R.; Losada, E. “Respiratory allergy to Aspergillus-derived
enzymes in bakers’ asthma.” J. Allergy Clin. Immunol. 90(6):
970-8 (1992).
11Reed, G. Enzymes in Food Processing, 2nd ed. (New York: Academic Press,
1975).
12Richard, J.; Cole, R. Mycotoxins: Economic and Health Risks Report no.
116. (Ames, IA: Council for Agricultural Sciences and Technology Task
Force Report, 1989).
13Schechtman, M.G. “United States Government Regulations Affectiong
Aspergilli and Their Products” in Aspergillus: Biology and Industrial
Applications edited by J.W. Bennet and M.A. Klich. (Boston: Butterworth-Heinemann,
1992) pp 233-247.
14Schwimmer, S. Source Book of Food Enzymology. (Westport, CT: The AVI
Publishing Company, Inc., 1981).
15Wei, D.L.; Johg, S.C. “Production of aflatoxins by strains of
the Aspergillus flavus group maintained in ATCC.” Mycopathologia
93(1): 19-24 (1986). |
 Should
Children Take Enzymes?
from Jana Mitcham
If your general philosophy towards health is to prevent and be proactive,
you should definitely give your child enzymes. In order to make sure your
child gets proper nutrient acquisition, you want to promote optimal digestion,
a healthy immune system, and a healthy GI tract with proper elimination.*
Can children take enzymes?
Yes, absolutely. You can give digestive enzymes to infants, toddlers,
and young children. For toddlers and young children, Vitamark recommends
the basic protocol of Super Vi-Gest, Revitalgen, and Probiotic. If children
can't swallow the capsule they can be pulled apart easily and mixed with
water or juice. (For young children who can't follow the Suggested Use,
mix it by adding the liquid a little at a time, when powder is assimilated
and mixture is liquid (may be as little as 1 cc of liquid used) give to
child by spoon, oral syringe or medicine dropper.
How do I give the digestive enzymes to a
baby?
When breast-feeding, we first suggest that the mother take the basic enzyme
protocol a digestive formula such as Super Vi-Gest, a proteolytic formula
like Revitalgen and our Probiotic to ensure that her digestion is optimal.
Many times this calms the baby's digestive system as well. However, if
the baby's digestion still needs assistance, you can easily and safely
administer the enzymes. Simply pull apart the Super Vi-Gest capsule, mix
the powder in a small amount of tepid water or room temperature juice
– mix approximately 1cc and administer as suggested above. Give
it to the baby before the normal feeding. At times, it may be difficult
to give the enzymes prior to feeding. If this is the case, you may give
the enzymes to the baby after feeding.
If the baby is being formula-fed, the enzymes should be mixed with 1cc
of tepid water or room temperature juice and given just before feeding,
as described above. Note: Do not mix the enzymes with formula in the bottle,
as it will begin digesting the formula immediately. If it is difficult
to give the enzymes prior to feeding, the enzymes may be given after feeding.
How much do you recommend and how often?
Our rule of thumb is to address the need. This means the dose you give
a toddler may be the same as the dose you give an adult, if their need
is the same.
A safe and effective protocol for children is:
1-3 Super Vi-Gest with every meal
2 Revitalgen 3 times daily between meals
3 Probiotic at bedtime or 1 in the morning and 2 at bedtime
For infants:
1-2 Super Vi-Gest with each feeding
1 Probiotic in the AM and 1-2 Probiotic in the PM
Revitalgen may be added as needed between feedings and/or with feedings
depending on circumstances
A frequently asked question about enzymes
that digest proteins
(proteases like found in Revitalgen and Super Vi-Gest) is:
If protease digests proteins, how does it distinguish between the good
and bad bacteria, or even self and non-self? And, how is it possible to
take proteases with probiotics without digesting the probiotics?
Proteases(like those found in Revitalgen and Super Vi-Gest), supplemental
or endogenous, only break down compromised proteins. The protein may be
“of self” (muscle, blood, beneficial bacteria) or foreign
(toxins, unfriendly bacteria,), and if it is intact, the protease will
leave it alone. Note – this is why it is ok to take Protease and
Probiotic at the same time.
Proteases (supplement or endogenous) will breakdown any protein if that
protein is unhealthy (and temperature, pH and moisture conditions are
right).
Our immune cells (supported and modulated by proteases) are what target
the foreign invaders. It is our immune cells that compromise the bad proteins
and then the protease can assist by breaking it down further and helping
remove from the system.
With regard to the GI tract and the balance of good and bad bacteria
there, what we eat and how well we digest it, is crucial. Undigested carbs
ferment, proteins putrify and fats turn rancid and unfortunately bad bacteria
thrive on this unhealthy environment. Furthermore, an unhealthy diet and
poor digestion can lead to pH imbalances throughout the body, which can
also allow for opportunistic organisms to thrive.
So, a healthy diet(that includes systemic enzymes like those found in
Revitalgen) and optimal digestion (often requires additional digestive
enzymes like found in Super Vi-Gest)coupled with balanced gut flora(Probiotics
contributes to this balance) is key! |