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1) Read the scientific article on how Enzymes are utilized in the food industry.

2) List three enzymes mentioned in this article and describe the role it plays in the food industry.

3) Recall that lactase is an enzyme we spoke about in our previous lesson. Lactase is the enzyme and lactose is the sugar that is found in diary products. According to the article, Why is lactase used? Where can we see lactase being used?

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What are enzymes?

Enzymes are proteins produced by all living organisms. They are biological catalysts which conduct all biochemical reactions. This is a natural part of physiological processes essential for growth and allow life. When your body wants to transform food such as starch in bread or pasta into energy enzymes are used to convert the starch to simple sugars which can be used by your cells. Enzymes are efficient, and specific performing typically only one defined reaction over and over again. The fact that they come from nature means that they act at specific pH and temperature conditions/ranges, which make them sustainable and biodegradable alternatives to chemical processing in the food industry. Industrial enzymes can be extracted from plants or produced by microbial fermentation and purified.

Why are enzymes in our food? The role of enzymes in the food industry

Enzymes have been used in food production for thousands of years. Our early ancestors discovered that cows stomach could turn milk into cheese. Today, we use enzymes in food to manufacture of everything from bread, wine, beer, juice and dairy processing and much more besides. In the bakery industry, different type of enzymes can be used as a natural way to keep bread softer for longer, enhance dough tolerance during processing or allow for reduction the egg content. Enzymes also enable manufacturers to use local grains like cassava to make beer and make dairy products suitable for those with lactose intolerance.

Enzymes provide to bakery manufacturers sustainability benefits in terms of food waste but also cost savings

In the bakery industry, different type of enzymes are a natural way to optimize raw material performance despite varying/seasonal quality, enhancing manufacturing efficiencies, softness, moistness, antistaling or desirably sensory properties of baked goods over extended shelf life, reducing additives and energy usage, food loss and food waste, with sustainability benefits. A recent environmental footprint estimated calculation found that ( www.epa.gov) just 1 loaf of bread releases 1.15kg of CO2 emissions and uses 194L of water, which is equivalent to the same CO2 emissions from fully charging 140 smart phones and 2 average daily showers. Delving deeper into food waste, according to United nations environment programme up to 10% of GHG are linked to uneaten food, and 30% of all food produced in wasted, costing the global economy over $900 billion per year.

More especially the various type of bakery enzymes are offering different functionalities. Maltogenic amylase allows to keep bread softer for longer, to extend shelf life, by improving product sensory characteristics and appearance over longer shelf life, prolonging the onset of staling characteristics and reducing likelihood of food being wasted at home. Xylanases are known to improve dough tolerance during processing. Asparaginase, to make baked good healthier by reducing the acrylamide content. Some phospholipases allow to successfully reduces egg content by up in fine bakery applications such as muffins, stirred cakes, whipped cakes, croissants, donuts and brioche, with no change in dough handling or crumb structure versus a full egg recipe, eggs being crucial to bakers because of their specific functional properties and unique contribution to finished product sensory attributes: texture, softness, crumb structure, taste, including "binding", "aeration", "emulsification" and "colour".

How Can Enzymes be Used for Nutrition & Health?

Digestive Enzymes - Reducing Lactose Intolerance Symptoms with Lactase

Lactose, the sugar found in dairy products, can cause problems like bloating and other gastrointestinal discomforts in people with lactose intolerance. Lactose intolerance affects a significant amount of people worldwide, especially in places where dairy farming is not common. The incidence of lactose intolerance can be as high as 75% of the population in these areas.

Enzymes can help lactose intolerant individuals enjoy dairy products with minimal side effects. Lactose is a sugar made of two smaller sugars: galactose and glucose. Lactase is an enzyme that cleaves lactose into these two smaller sugars, neither of which cause the negative side effects of lactose in those with lactose intolerance. This is why you see the ingredient 'lactase' in lactose-free milks, for example.

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Did you know that using lactase can also help with reducing added sugar, though? The breakdown of the lactose sugar molecule gives glucose and galactose. These sugars have a greater relative sweetness than lactose meaning that lactose free or low-lactose products that have been made with the lactase enzyme are sweeter in taste than those not treated with lactase. In the food industry this can allow dairy products like yoghurt to be made with a reduced amount of added sugar but with the same taste profile.

Digestive Enzymes - Helping Infants Digest Formula

It is recommended by the world health organisation that infants be exclusively breastfed for the first 6 months of life so as to give the infant the greatest chance of achieving optimal growth, development and health, but for cases where this is not realistic or possible, infant formula is required. Some infants have a hard time digesting certain types of formula, but enzymes can help in a few ways.
Comfort Protein - Infant Milk Formula (IMF)
Comfort infant formulas are made with partially hydrolysed milk proteins which are marketed as "easier to digest" infant formula made from cows milk. These formulas can be produced using natural enzymes, called proteases, which target proteins and are derived from animal, plant or microbial sources. Hydrolysis of milk proteins by proteases results in the formation of smaller peptides which are reported to be more readily digested than intact proteins. In particular, parents of infants suffering from conditions such as colic, cite the use of comfort protein as reducing the severity of symptoms.
Hypoallergenic Formulas (IMF)
Most common IMFs use cow's milk as a base, but a small percentage of infants are born with cow's milk protein allergy (CMPA). Formulas sold to address this condition can be divided into two types - those which are extensively hydrolysed (peptide-based) and those which are amino acid based. Extensively hydrolysed proteins for this application are produced via enzymatic hydrolysis where the protease enzyme extensively breaks down the structure of the whey and/or casein protein to smaller peptides.

From the American Academy of Family Physicians:

"Hypoallergenic formulas contain extensively hydrolyzed proteins that are less likely to stimulate antibody production. Infants with milk protein allergy fed hypoallergenic formula have slightly greater weight gain during the first year than infants fed standard formula. In addition, many infants show improvement in atopic symptoms. A few infants continue to have symptoms despite switching to hypoallergenic formula; nonallergenic amino acid-based formulas are effective for these rare cases"

Enzymes in food are important for capitalizing on the plant-based trend

Improving Plant-Based Beverages

The market for nutritional beverage is growing and cereal based beverages such as Horlicks, Bournvita, etc. have traditionally been very popular in certain markets. The plant-based beverage market has continued to grow with milk-alternatives like soy or oat milk.

Enzymes are often used to help make these beverages more acceptable to consumers. For example, plant-based beverages like oat or rice milk can have poor emulsion stability, meaning products might separate out over their shelf life instead of remaining a consistent mixture. Enzymes like amylase can help improve stability of the product. Much like lactase, amylase can also reduce the need for added sugar because the products of starch hydrolysis are sweeter than the starch itself.

If high viscosity is caused by high molecular weight (Mw) beta-glucan, as in the case of a beverage like oat milk, beta-glucanase can be used to make an easier to process, less viscous product. However, since beta-glucan is the fiber associated with health benefits in oats, cleaving beta glucan with an enzyme would likely reduce the potential health benefit. If health benefits and fiber content are a focus, beta glucanase may not be the best solution.

Making Plant-Based Protein Hydrolysates Taste Better

With the rise in demand for plant-based proteins, there has been an increased demand for inexpensive plant-derived protein hydrolysates, owing to their significant potential in nutritional applications. Hydrolysed plant protein (HPP) is most commonly produced via the enzymatic hydrolysis of a plant protein source such as soy, wheat, rice, sunflower, potato and alternative pulse proteins, and are used in a wide variety of food applications such as protein fortified bars and beverages. Protease enzymes are most commonly used in the production of HPPs and under controlled conditions are used maximise protein yields from different plant sources and also to improve taste and sensory attributes.

From a commercial standpoint, plant proteins maintain unique taste attributes, and today's HPP products are synonymous with bitter, unpleasant tastes often attributed to a high concentration of hydrophobic free amino-acids, smaller peptides and volatile compounds in the HPP mixture. Enzymatic hydrolysis, both pre- and post-hydrolysis can help to significantly improve these undesirable sensory properties of HPPs.
This article was originally published on 15 September 2020. It was updated 19 June 2023 to reflect new information.

Niall Higgins, PhD, Billy Ryan, PhD, Josh Taylor, PhD and Jacques Georis, PhD

Niall Higgins, Ph.D joined Kerry in 2016 in a role responsible for the development of Kerry enzyme technologies, driving the full innovation chain from concept design to product delivery. Since then Niall has held multiple positions within Kerry as R&D Manager, Integration Lead, Senior Business Development Manager and now Head of Product Innovation, based at c-LEcta, Leipzig, Germany. Niall is experienced and passionate about science-based concept ideation, new product development & market introduction. Prior to joining Kerry, Niall completed a Ph.D. at the National University of Ireland, Galway (2012) and served as a research scientist at the University of Nottingham, UK (2012-2016) specializing in Enzyme development.

Dr. Billy Ryan joined Kerry's team in 2014 and has since held roles in RD&A, technical sales support and business development within Kerry's Enzymes business. Dr Ryan is responsible for Kerry's Business Development activities for enzymes globally. Dr. Ryan completed his PhD and BSc degrees in University College Cork, Ireland where he specialised in Microbiology.

Dr. Josh Taylor joined Kerry in 2016 as part of the enzymes research and development team developing new enzyme systems to improve yields and quality for customers in food and beverage products all over the world. Prior to joining Kerry, Josh completed a BSc (Hons) in biotechnology in National University of Ireland Galway. Josh also worked in European Molecular Biology Laboratory (EMBL) Grenoble, France on the structure of Piwi Proteins during his BSc. Josh then completed a PhD in Food Science and Technology from University College Cork, Ireland. The PhD research was focused on developing a toolbox of methods for reducing levels of gluten in beer and managing the University research brewery.

Dr. Jacques Georis is part the senior leadership team in charge of business strategy and ensuring its execution for Functional Ingredients Pillar (where BU Enzymes sits), being accountable for RD&A and R&SA functions. Additionally Jacques leads the R&D strategy for Global Fermentation R&D and the co-owner of Process Technology Fermentation Excellence Program within Kerry. Jacques has >25 years experience in the Enzymes business. During his career, he has been in roles with responsibilities in the field of the microbiology, microbe engineering, synthetic biology, enzymes discovery, enzymes engineering, applied enzymology (food, feed and TEC), biotechnologies, USP and DSP bioprocess development/improvement, industrialization, and manufacturing at larger scales, innovation portfolio management, M&A projects, and by overseeing/mentoring R&D teams. Jacques owns a PhD in Biochemistry, a Master in Innovation Management, and certification in cGMP. Jacques is part the board of AMFEP since 2021.

References

Martínez MB et al., (2003) Anales de Pediatría (58) 100-105

Paige, D. M. (2013). Lactose intolerance. Encyclopaedia of human nutrition (3rd ed.), pp. 67-73

Sicherer SH (2011) Journal of Allergy and Clinical Immunology (127) 594-602

von Berg A et al., (2003) Journal of Allergy and Clinical Immunology, (111) 533-540

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The Role of Enzymes in Food - Kerry Health And Nutrition Institute

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Learn about how enzymes in food are used as a natural way to improve nutrition and texture and their role in health in the body.

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1) Read the scientific article on how Enzymes are utilized in Detergents and Cleaners.

2) Summarize the main idea of this article in your own words, please provide two pieces of information or details that supports what this article is about.

3) Provide a possible reasoning as to why different food stains require a different enzyme to act on it, or target it, in order to remove that stain.

Words To Know for this Article:

Surfactant: a substance which tends to reduce the surface tension of a liquid in which it is dissolved.

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A beginner's guide to enzymes in detergents

Enzymes are increasingly important to detergent formulators for a wide range of tasks, including laundry, automatic dishwashing, and cleaning of industrial equipment used in the food industry. Key trends in the market are driving their usage, but there are some considerations for producers using enzymes in detergents.

By Peter Dybdahl Hede, M.Sc. (Chem. Eng.), Ph.D.
May 7, 2020

Although the detailed ingredient lists for detergents vary considerably across geographies and categories, the main detergency mechanisms are similar. Stains are removed by mechanical action assisted by enzymes, surfactants, polymers, and builders.

Surfactants of various kinds help wash liquor to wet fabrics, and they assist in removing various stains by lowering the surface tension at the interface between the wash liquor and the fabric. Anionic surfactants and polymers further increase the repulsive force between the original soil, the enzymatically degraded soil, and the fabric, which prevents the soil from redepositing on the fabric.

Builders act to chelate, precipitate calcium and magnesium components, to provide alkalinity and buffering capacity, and to inhibit corrosion. Enzymes in (heavy-duty) detergents degrade and thereby help solubilize substrate soils attached to fabrics or hard surfaces (e.g., dishes). Cellulases clean indirectly by gently hydrolyzing certain glycosidic bonds in cotton fibers. In this way, particulate soils attached to microfibrils are removed. A further desirable effect of cellulases is to impart greater softness and improved color brightness of worn cotton surfaces.

By helping to remove fuzz and pills on cotton fabrics, cellulases keep them looking new.

Many detergent brands are based on a blend of two or more enzymes - sometimes as much as eight different enzymes. One of the driving forces behind the development of new enzymes and the modification of existing ones for detergents is to make enzymes more tolerant of other ingredients, such as builders, surfactants, and bleaching chemicals, as well as of alkaline. The trend toward lower wash temperatures, in particular in Europe, has also increased the need for additional and more efficient enzymes. Starch and fat stains are relatively easy to remove in hot water, but the additional cleaning power provided by enzymes is required in cooler water.

Most widely used enzymes

The most widely used detergent enzymes are hydrolases, which remove protein, lipid, and polysaccharide soils. Research is currently being carried out with a view to extending the types of enzymes used in detergents. Many complex, stubborn stains come from a range of modern food products such as chocolate ice cream, baby food, desserts, dressings, and sauces. To help remove these stains as well as classic stains such as blood, grass, egg, and animal and vegetable fat, a number of different hydrolases are added to detergents.

The major classes are proteases, lipases, amylases, mannanases, cellulases, and pectinases. Historically, proteases were the first of these to be used extensively to increase the effectiveness of laundry detergents. Cellulases contribute to cleaning and overall fabric care by maintaining, or even rejuvenating, the appearance of washed cotton-based garments through selective reactions not previously available when washing clothes with surfactants unamended with enzymes.

Some lipases can act as alternatives to current surfactant technology by targeting greasy lipid-based stains.

Recent investigations show that multi-enzyme systems may replace up to 25% of a laundry detergent's surfactant system without compromising the cleaning effect. This leads to a more sustainable detergent that allows cleaning at a low wash temperature.

Mannanases and pectinases are used for hard-to-remove stains of salad dressing, ketchup, mayonnaise, ice cream, frozen desserts, milkshakes, body lotions, and toothpaste as well as banana, tangerines, tomatoes, and fruit-containing products such as marmalades, juices, drinkable yoghurts, and low-fat dairy products.

The obvious advantages of enzymes make them acceptable for meeting consumer demands. Due to their catalytic nature, they are ingredients requiring only a small space in the formulation of the overall product. This is of particular value at a time where detergent manufacturers are trying to make their products more compact.

Washing with laundry bars.

In many parts of the world, strongly colored and stubborn stains from blood, sebum, food soils, cocoa, and grass are removed with the help of laundry detergent bars.

Such stain removal and washing by hand are one of the more time-consuming and physically demanding domestic tasks which can be made easier with the use of enzymes. After decades of very little performance enhancement for laundry bars, a specially formulated protease that empowers the producer to create products that stand out from non-enzymatic laundry detergent bars is now available, offering effective and effortless washing.

With the protease product Easyzyme® in laundry bars, washing is shortened by at least one rinse and requires much less scrubbing. In addition to obtaining a superior result, laundry bars containing the enzyme may be formulated to be milder to the hands than old-type bars without enzymes.
Washing cold.
Most of the energy spent during a household machine wash is used to heat the water. Thus, the most efficient way to save energy and thereby reduce carbon dioxide emissions is to lower washing temperatures.

The wide spectrum of enzymes that are available today, combined with a choice of appropriate other ingredients such as surfactants and bleaching systems specifically selected to work at low temperatures, has enabled manufacturers to produce cold water detergents.

Enzymes in dishwashing

Modern dishwashing detergents face increasing consumer demands for efficient cleaning of tableware. Enzymes are key ingredients for effectively removing difficult and dried-on soils from dishes and leaving glassware shiny. Enzymes clean well under mild conditions and thereby assist to reduce clouding of glassware.

In addition, enzymes also enable environmentally friendly detergents. Phosphates have been used in the past in dishwashing detergents to get dishes clean, but they harm the aquatic environment and are increasingly being banned in detergents around the world. The combination of modifying detergent compositions and using multi-enzyme solutions enables detergent manufacturers to replace phosphates without compromising the cleaning performance. For removal of protein soils, proteases are used; and amylases are used to remove starch soils.

Proteases for cleaning dishes and cutlery.

Some of the more difficult soils on dishes and cutlery are blends of egg yolk/milk, egg yolk, whole egg, and egg white as well as minced meat and oatmeal. The reason for this is the content of protease inhibitors in these foods. The protease Blaze Evity® by Novozymes has been specifically engineered to overcome high levels of protease inhibitors from eggs. These inhibitors effectively inactivate detergent proteases, resulting in reduced cleaning performance not just on the egg stain itself, but on all protein-containing soils in the same dishwasher load.

Amylases for cleaning starch-containing soils from dishes.

In automatic dishwashing, most of the soil is physically washed off by the water jets. However, foods usually leave behind thin films of starch-/protein-containing soils. If they are not removed, these films will build up over time. Larger lumps of burnt-on and caked-on soils may also remain. These soils are the main target for enzymes.

Enzymes target thin films of starch-/protein-containing soils that can build up over time.

The history of enzymes in detergents

The first enzyme-containing detergent was introduced to the household market as early as 1913. Röhm & Haas in Germany added trypsin extracted from pig pancreas to their detergent Burnus, utilizing a patent of Dr. Otto Röhm.

As the protease trypsin had insufficient activity and poor stability in detergents, the enzyme concept did not catch on until 1963 when Novo launched a more alkali- and builder-stable bacterial protease called Alcalase®. Small detergent producers in Switzerland and the Netherlands were pioneers in the commercial use of Alcalase, which was initially considered useful only for washing blood-stained laundry from hospitals and slaughterhouses.

For almost 20 years, bacterial proteases from different suppliers were the only class of enzymes of real commercial importance. Then the use of amylases, lipases, and cellulases as detergent ingredients started to take off during the 1980s and grew steadily in importance during the 1990s. Just after the turn of the century, two new enzyme classes entered the detergent market: mannanases and pectate lyases.

Current trends for enzymes within detergents

The application of enzymes in detergents makes up the largest single segment of the world market for industrial enzymes. In 2003, the potential market for detergent enzymes was approximately US$700 million, of which Novozymes had a share of more than 56%. Enzymes on average constitute about 3-5 % of the total raw material costs of detergents - but very different from region to region. By far the largest volume of detergent enzymes is used in "heavy-duty" laundry detergents for household use (powders, liquids, and also tablets). There is also some penetration into "light-duty"laundry products for the washing of delicate fabrics although some enzymes are too aggressive for wool and silk. The main task of enzymes in laundry detergents is to remove stains of animal or plant origin. Another important task is to prevent soils from spreading throughout the laundry by redeposition.

This benefit is often referred to as "general cleaning" or "whiteness maintenance."Enzymes also provide care effects by acting directly on cotton surfaces, helping garments look new longer. Repeatedly worn and washed laundry items are often contaminated with invisible residues, especially if they have been washed with detergents containing few enzymes. The residues make textile fibers sticky, attracting soil from the wash water, which results in incomplete cleaning. Multi-enzyme systems efficiently prevent this buildup of soil deposits. Automatic dishwashing detergents for household use are another increasingly important market segment. The enzyme penetration is highest in Europe, followed by the United States, where the market is growing. In industrialized countries the leading detergent brands typically contain more than one class of enzymes. Food stains are complex substrates containing protein, starch, and fat all mixed together. By combining different enzymes, soils are removed more efficiently, utilizing synergies between each enzyme's cleaning abilities.

Trends driving enzyme usage

The importance of enzymatic detergency is expected to continue to increase, based on the following trends:

Reduction of washing temperatures (mainly Europe)

More detergents without bleach (e.g., color detergents and liquid detergents)

More compact detergent formulations

More cost-effective enzymes

Thanks to modern genetic engineering technology, enzymes are becoming increasingly cost efficient and offer higher yields. There are also possibilities to commercialize "custom-made" enzymes with improved economy and application properties.

On the other hand, detergents in most developed markets are facing price erosion, and consequently manufacturers are increasing their efforts to reduce ingredient costs. Competition between leading brands and cut-price supermarket-owned private label detergents may therefore limit the scope for further development in enzyme usage.

To some extent enzymes compete with surfactants; and considerable efforts are made by, for example, Novozymes to demonstrate that reducing enzymes in favor of surfactants typically does not pay off for customers. There are still sizable potential markets in developing countries where the penetration of enzymes is low, but these markets will gradually expand in line with the rising level of economic development.

Other markets where enzymes have low penetration are detergents for professional laundries and automatic dishwashing in institutions and restaurants. Owing to very high requirements for speed and cleaning efficiency, these market segments use strong chemicals, which have low compatibility with enzymes. Enzymes are, however, still used in their original application the prewashing of blood-stained laundry from hospitals and slaughterhouses.

Key Challenges for enzymes used in detergents

One of the key challenges of enzymes is that they are more sensitive to environmental factors than conventional surfactants and detergents and tend to lose their effectiveness when exposed to high temperatures and harsh chemicals. Both the producer and customer must take into account storage stability requirements such as stability of enzyme activity, microbial stability, physical stability, and the formulation of the enzyme product itself.

All modern detergents face a long journey before they actually are used in the consumers' washing machines. The most important steps are:

1. Production. In production, it is crucial that the detergent has the optimal formulation to reach its destination with performance intact.

2. Warehouse. Storage conditions can be tough on detergent formulations. The detergent may sit in a warehouse for a long time, and conditions such as temperature and humidity may lead to efficiency loss.

3. Transportation. Transportation time and storage conditions vary greatly for all detergents. And as in the warehouse, transportation conditions can affect detergent efficiency.

4. Retailer. All detergent producers would like their product to move quickly. The reality, however, is that detergents can sit on the shelf for a long time before purchase, again leading to less efficiency.

5. Consumer. At the final stage, it is crucial that the consumer stores the detergent under optimal conditions and uses it in the right way, for example, correct dosing, appropriate washing temperature, and correct washing cycle. Altogether, modern detergents are complex and innovative products. Promotional pack sizes, transportation, and storage mean that it may take a long time before the detergent is actually used, and this fact challenges producers to deliver a detergent that performs consistently after its long journey to the consumers' washing machines.

Novel stability enzymes technology

Late in 2013, Novozymes introduced a new range of highly robust and stable enzymes enabling detergent producers to deliver more consistent wash performance. Th e range of new enzyme technology also gives manufacturers even greater formulation flexibility, and it has the brand name Evity®. Evity® is the brand for new range of robust and stable enzymes for liquid and powder detergents.

Protease inhibitor in liquid detergents

For liquid detergents Evity® has a new improved boron-free protease inhibitor. The new inhibitor solution makes the protease fully active in the detergent while inhibiting the enzyme while being in the bottle. Improvements in liquid stability have significant advantages for detergent producers, as they pave the way for leveraging enzymes in detergents. The new inhibitor developed by Novozymes is far more efficient than existing boron-based stabilization systems enabling the inclusion of multiple enzymes in the detergent as well as greater formulation flexibilities with other detergent ingredients.

Tests conducted by Novozymes on different European Union (EU) mid-tier liquid laundry detergents, washing under conditions of 40°C, 75 g/14 L wash, 15°dH - water hardness and samples stored at 30°C, show superior wash performance on individual protease stains after storage. In total, the novel enzyme technology from Novozymes provides these improvements for liquid detergents:

Increased protease wash performance after storage

Increased multi-enzyme performance after storage

Greater formulation flexibility with other detergent ingredients

Completely boron-free liquid detergent formulations with great performance

New granulate enzyme technology

For powder detergents, Evity® builds on a new granulate enzyme technology to improve stability of the detergent - laundry as well as automatic dishwash detergents. Granulate enzyme technology simply means that the enzyme concentrate is processed into a granule. This is done to prolong their working life; such immobilized enzymes may go on working for over a year-and even longer. Coating of the enzyme granulate protects the enzyme further from deactivation by other ingredients in the detergents, such as surfactants.

Tests conducted by Novozymes on an EU front-loader under conditions of 40°C, 15°dH, detergent containing bleach, dosage of 65 - 110 g/14 L wash found that standard protease shows great residual wash performance after regular accelerated storage conditions, while protease with the new stabilizer is superior also after tough accelerated conditions. With the new enzyme stabilization capabilities marketed by Novozymes starting in late 2013, these improvements for granulated enzymes used in detergents have been provided for the industry:

Wash performance also after storage at tough conditions

Consistent wash performance, which promotes brand loyalty for the detergent producer

Longer-lasting, enhanced wash performance via single or multiple enzymes

Visible and better performance-which is key for consumers.

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A beginner's guide to enzymes in detergents

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Enzymes are increasingly important to detergent formulators for a wide range of tasks, including laundry, automatic dishwashing, and cleaning of industrial equipment used in the food industry. Key trends in the market are driving their usage, but there are some considerations for producers using enzymes in detergents.

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Enzymes in the Treatment of Diseases: Enzyme Replacement Therapy

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Enzymes in the Treatment of Diseases: Enzyme Replacement Therapy

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1) Read the scientific article on how Enzymes are utilized in the treatment of diseases.

2) Summarize the main idea of this article in your own words, please provide two pieces of information or details that supports what this article is about.

3) What is Enzyme Replacement Therapy and why is it considered a resourceful tool in the treatment of certain diseases?

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The cells of your body are always working to carry out complex tasks, most of which go completely unnoticed. But when there is a problem at the cellular level, the effects can be both serious and extensive. Enzymes are one of these small but critical components of healthy bodily function. They're responsible for interacting with other chemicals inside the body to bring about certain reactions, such as converting complex sugars into usable energy. When there is a dysfunction with your enzymes, it can have harmful consequences that require lifelong treatments. Often, the best available course of action is simply to replace the deficient enzymes in a process known as enzyme replacement therapy. But what is enzyme replacement therapy and can it really help?

Enzyme Replacement Therapy: The Basics

Enzyme replacement therapy (ERT) is a medical treatment whereby replacement enzymes are given to patients who suffer from chronic conditions resulting from enzyme deficiencies or malfunction. The most common method of ERT is through IV infusions, in which the replacement enzyme is administered directly into the bloodstream through a controlled drip of fluids. Replacement enzymes for ERT are derived from human, animal, and plant cells that are then genetically modified and processed before being given to the patient. By receiving these enzyme replacements, the body is able to successfully perform the functions inhibited by the deficiency. The effectiveness of ERT varies from person to person and what is being treated, but in some cases it is the only available treatment option.

Conditions Treated by Enzyme Replacement Therapy

The most common conditions treated by ERT are lysosomal storage diseases (LSDs). These rare, chronic, inherited diseases develop when enzymes are absent or malfunctioning inside the lysosomes. Lysosomes are what break down proteins and other macromolecules in the body, so when they are unable to do so, various symptoms and conditions develop, often with serious consequences on a person's daily life.

Read: Enzyme Replacement Therapy for Lysosomal Diseases

Common LSDs treated with enzyme replacement therapy include:

Fabry Disease

Fabry disease occurs when the body is unable to make the enzyme necessary to break down a fat called globotriaosylceramide (Gb3 or GL-3). The lack of this enzyme, alpha-galactosidase A, causes buildup within the cells, which damages them and leads to serious symptoms throughout the body. Symptoms of Fabry disease include:

Chronic episodes of pain, especially in the hands and feet

Infrequent sweating

Gastrointestinal problems

Kidney failure

Heart disease

Dark red skin lesions - angiokeratomas, generally appearing between the abdomen and the knees

ERT for Fabry disease seeks to replace the deficient enzyme, alpha-galactosidase A. The two primary replacement enzymes used for Fabry disease are agalsidase alfa and agalsidase beta, which mimic the behavior of the enzyme they're replacing. Infusions of these and other alternative ERTs must be given every two weeks, each infusion taking two hours to complete.

Read: Enzyme Replacement Therapy for Fabry Disease

Gaucher Disease

Gaucher disease occurs when there is a dysfunction of the glucocerebrosidase (GCase) enzyme, which is responsible for breaking down fatty chemicals in the body. A deficiency of GCase leads to a buildup of fatty cells known as Gaucher cells, in certain organs and in bone tissue. Symptoms of Gaucher disease include:

Anemia and fatigue

Abnormalities with bleeding and bruising

Abdominal issues due to internal organ swelling

Bone pain and other skeletal weakness

ERT for Gaucher disease involves replacing the deficient GCase enzyme with a genetically modified substitute, which allows the body to break down the fatty chemicals that would otherwise build up in the bones and organs. Infusions of enzyme replacements for Gaucher disease are given every 2 weeks, each session lasting between one and two hours.

Read: Enzyme Replacement Therapy for Gaucher Disease

Pompe Disease

Pompe disease develops from a deficiency of the enzyme alfa glucosidase (GAA), which is responsible for breaking down complex sugars (glycogen) in the body's cells. In the absence of GAA, glycogen builds up in the cells, hindering them from getting the energy they need for proper function. This causes complications such as:

Poor muscle development

Trouble eating, breathing, and/or hearing

Respiratory problems

Enlarged liver and/or heart

Problems with motor function

ERT for Pompe disease is the only effective treatment available today. Infusions of the deficient enzyme (GAA) or a genetically modified replica are administered into the body, allowing it to successfully turn glycogen into glucose (glycogenolysis). This process is what allows the body to properly use sugars and create energy at the cellular level. Like other lysosomal storage diseases, ERT treatments for Pompe disease must be given regularly in two-week intervals for the duration of the patient's life in order to prevent the buildup of glycogen.

Read: Enzyme Replacement Therapy for Pompe Disease

Limitations and Side Effects of ERT

While in many cases ERT is the only effective treatment for a given lysosomal storage disorder, there are also some limitations and side effects to consider, such as:

High cost of treatment. ERT treatments are expensive, with yearly costs in the hundreds of thousands of dollars. For most people this requires hefty assistance from insurance.

I mmunological response against the infused enzyme.ERT can trigger immune responses based on how the body reacts to the infused enzyme. These effects will vary from person to person.

Development of resistance to enzymes. The effectiveness of some ERTs can decrease over time if the body develops a resistance to the replacement enzymes.

Not a cure. Lifelong treatments are necessary with any ERT, sometimes even when adverse effects occur. While ERT can replace deficient enzymes, it does not produce in the body an ability to make them, so treatments must be given for the entire duration of a patient's life in order to mitigate the effects of having a lysosomal storage disorder.

Uneven biodistribution. This means that the replacement enzyme is not distributed the same across the entire body and its organs. Therefore, the effectiveness of the therapy may be limited in certain areas of the body, and some symptoms of the LSDs may persist despite therapy.

If Your Doctor Has Recommended Enzyme Replacement Therapy, Let Infusion Associates Help You

At Infusion Associates, we provide medically-prescribed infusion therapy for patients with chronic conditions in a welcoming and friendly environment. Our team of healthcare professionals is committed to making the experience as comfortable as possible. We always inform patients of any potential side effects and answer all their questions before starting treatment. In addition, we have a Registered Pharmacist on-staff to make the process as seamless as possible.

If you would like to refer a patient to us or want to inquire about the treatments we offer, you can contact us by calling us at 616-954-0600 or filling out this form.

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What Is Enzyme Replacement Therapy and How Does it Work? - Infusion Associates

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Enzyme replacement therapy is a medical treatment whereby replacement enzymes are given to patients who suffer from enzyme deficiencies...

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1) Use the link provided to explore various ways that enzymes are used in medicine.

2) Choose 2 out of the 4 ways that enzymes are used and explain in your own words how we can see enzymes being used in this system. For this section be sure to name the enzyme you are speaking about and describe its function

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Enzymes are widely used in medicine, from the biotechnologybiotechnology The use of biological organisms or enzymes to create, break down or transform a material. used to make specific drugs to diagnostic tests and treatments.