Taka amylase is an enzyme preparation derived from the fungus Aspergillus oryzae, and it primarily catalyzes the hydrolysis of starch into simpler sugars. Its use to support the small intestine is scientifically grounded, as the small intestine is the major site for carbohydrate digestion and absorption in humans. The main digestive enzyme for starch in the small intestine is pancreatic amylase. However, individuals with compromised pancreatic function, such as those with chronic pancreatitis, cystic fibrosis, or pancreatic insufficiency, may have reduced endogenous amylase activity, leading to carbohydrate malabsorption (e.g., starch intolerance, bloating, diarrhea).

Supplemental enzymes like taka amylase can help compensate for this deficiency by breaking down dietary starches into maltose and dextrins, which can then be further digested and absorbed in the small intestine. Clinical studies on enzyme replacement therapies, including microbial amylases, have shown benefits in improving carbohydrate digestion and reducing symptoms in patients with pancreatic insufficiency (Lombardo et al., 1999; Taylor et al., 1991). While taka amylase is not the only enzyme used in such preparations, it is recognized for its effectiveness and stability in digestive enzyme supplements.

However, outside of clinical contexts involving enzyme insufficiency, evidence for benefit in healthy individuals is limited. Overall, the scientific basis for using taka amylase to support the small intestine is moderate and mainly applies to those with specific digestive enzyme deficiencies.