Microbial enzymes (proprietary) (Proprietary Microbial Enzyme Blend)
Synopsis
Microbial enzymes refer to digestive enzymes produced by specific strains of bacteria, fungi, or yeasts, rather than being derived from animal sources. In proprietary blends, these enzymes are carefully cultivated, purified, and standardized to ensure consistent activity and potency. They are commonly included in digestive enzyme supplements designed to improve the breakdown and assimilation of nutrients from food.
The most common microbial enzymes include:
- Amylase: breaks down carbohydrates into simple sugars
- Protease: digests proteins into peptides and amino acids
- Lipase: hydrolyzes fats into fatty acids and glycerol
- Lactase: digests lactose, the sugar found in dairy
- Cellulase: breaks down cellulose (plant fiber), which humans don’t produce naturally
- Hemicellulase, invertase, maltase, phytase, and others may also be included depending on the blend
These enzymes are often derived from Aspergillus oryzae, Aspergillus niger, Rhizopus, or Saccharomyces strains. They are highly stable in a broad pH range, which makes them effective throughout the entire digestive tract—unlike some animal enzymes that are active only in specific pH environments.
Microbial enzyme supplements are widely used to support digestion, reduce bloating, gas, and indigestion, and enhance nutrient absorption. They may also support patients with pancreatic insufficiency, lactose intolerance, celiac disease, irritable bowel syndrome (IBS), or food sensitivities.
Additionally, some proprietary blends are formulated to help reduce inflammatory reactions to undigested food particles, which can contribute to gut permeability (leaky gut). These blends may also be included in protocols aimed at gut healing, detoxification, and autoimmune support.
Historical Use
While proprietary microbial enzymes are a modern innovation, the concept of using fermented microorganisms to aid digestion is ancient. Traditional cultures around the world have consumed fermented foods (like miso, kimchi, yogurt, kefir, and tempeh), which naturally contain microbial enzymes that help predigest food, improve gut function, and promote microbial balance.
In Ayurvedic and Traditional Chinese Medicine, fermented herbs and foods were often used as tonics for digestion and vitality, long before enzymes were chemically identified. Remedies like fermented barley or rice were thought to “kindle digestive fire” and enhance assimilation.
The isolation and industrial production of microbial enzymes began in earnest in the 20th century, initially for the food and textile industries. Their use in human health supplements expanded in the 1980s and 1990s, particularly as plant-based, vegetarian alternatives to enzymes like pancreatin (from pork) and bromelain (from pineapple).
Proprietary enzyme blends today are formulated based on enzyme activity units rather than mass alone, ensuring that they can withstand stomach acid and remain active throughout the GI tract. They are now found in a wide range of products aimed at digestive health, inflammation reduction, and food intolerance support, and are often paired with probiotics, herbs, or betaine HCl for enhanced results.
Body Systems
Digestive System (Science)
Gastrointestinal Tract (Science)
Intestinal System (Science)
Pancreas Head (Science)
Stomach (Science)