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DIGESTIVE COMPLETE
A QUANTITATIVE EXPLANATION OF
THE ENZYME ACTIVITIES
90 count bottle of vegetable capsules, activities and
amounts presented in the table below, also containing
ginger, cinnamon, anise seed, caraway seed, cayenne
pepper, fennel seed and rice bran
FORMULA: one vegetable capsule providing a combination of 10 different enzymes to reduce
bloating and gas evolution during digestion and to aid nutrient absorption.
DIRECTIONS: one or two capsules at the beginning of each meal.
Notes: some activities are labeled with the suffix U. One U ≈ 1 microMole (µM) of substrate turnover
per minute; this is the international standard, but only sometimes followed. Exact conditions for
every enzyme assay have not been, nor will ever be, agreed by an international organization. A
typical assay temperature may be from 25, 30, 37 to 40ºC (or 4ºC for some psychrophilic enzymes),
solution pH may be set between 1.5 and 9.0 (or higher) and buffer conditions may vary widely
between testing laboratories. Most mammalian enzymes function best at 37ºC from pH 4.5, to 7.5 but
many assays are determined at pH 7.0, 25ºC for convenience, and undervalue the true activity in
humans.
The term FCC is short for Food Chemicals Codex. This means the methods presented in this
publication were followed, but does not mean the methods were followed exactly. The values
presented here are all relative to the practice followed in our laboratories, not necessarily by others.
Enzyme Designation
Amylase……
Glucoamylase
Lipase AN……
Protease 4.5
Cellulase……
Papain……
Pectinase…
Bromelain…
Lactase…
Invertase…
DIGESTIVE COMPLETE
Activity Assayed1 Substrate (food) reacted / minute
6,500 DU
(dextrinizing)
108 g
12 AGU
(amyloglucosidase)
0.4 mg
100 FCCLU (lipase)
26 mg
13,500
HUT (hemoglobin unit tyrosine) 0.33 g
360 CU
(cellulase)
viscosity drop
250,000 FCCPU (papain units/hour)
93 mg
7.5 endo-PG (depectinizing)
2.5 mg
128,000 FCCPU (protease)
47 mg
100 ALU
(lactose)
36 mg
250 SU
(sucrose)
90 mg
Note: values for the proteases 4.5, papain and bromelain are much greater than for the
oligosaccharide cleaving reactions, such as cellulase, lactase, invertase. This is because protease
units are reported per hour while the esterases are reported per minute. We have translated these
units into mg/minute for all enzymes by making a few assumptions. The cellulase activity reports a
phase change from solid to liquid and is impossible to calculate in mg/min activity though this
reaction can be followed for activity comparison purposes.
It is instructive to think of digestion in terms of a quarter pounder. This gold standard of US fast food
delivers about 100 g of cooked protein, fat and connective tissue as meat alone. Our problem is to
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 2008
AN ABOLIC L ABORATORIES,LLC
All rights reserved.
*These statements are for educational purposes and have not been
evaluated by the Food and Drug Administration. This product is not
intended to diagnose, treat, cure or prevent any disease.
Product no. 0706
take the solid mass of cooked burger and make the components water soluble. If we presume the
burger to be roughly about ½ protein (the remainder fat and ground bone) we can estimate the total
activity of our protease 4.5, papain and bromelain: 0.330 + 0.093 + 0.047 = 0.47 g/minute to be quite
helpful for digestion of our lunch.
50 g protein in 100 g burger ÷ 0.47 g/minute ≈ 106 minutes or about 2 hours
This is much less time than our burger is normally allowed through our digestive tract, which might
be anytime between 1 to 2 full days. This calculation is made for a perfect world, of course, where
the diffusion of our microscopic, protease enzymes into the burger is not hindered by the physical
barriers of the bun, lettuce and onion. Our salted fries, acidic soft drink, chewing habits, as well as
stomach acid will all change the activities of the many enzymes which are often salt and acid
dependent.
Short description of enzyme activities
ƒ Amylases – enzymes which hydrolyze, break apart, large starches into water soluble, simple
sugars such as glucose and galactose. These enzymes are present in both saliva and pancreatic
secretions and some require calcium to function.
ƒ Glucoamylase - another type of amylase and a portion of the pancreatin blend, which reacts
with high molecular weight starches to form small compounds like maltose, glucose and dextrin.
ƒ Lipases - are water soluble enzymes catalyzing the hydrolysis (breakdown) of tri- and di-acyl
fats, which are totally water insoluble, into smaller components which are slightly water soluble
for digestion. Lipases act at specific positions on the glycerol backbone of the lipids, so several
types of lipases are necessary to completely digest fats. The general nature of lipase activity is
closely related to the protease activity of the amidase type enzymes. Lipases, however, are able
to remain reactive in a mileau consisting of microscopic fat particles in water, an environment
which would otherwise denature and destroy most other enzymes.
ƒ Proteases – these important enzymes (Protease 4.5, papain, bromelain) break down complex
protein and connective tissues into simple amino acids and di- and tri-peptides by “forcing” water
between polymer bonds. Various types of proteases function over a wide pH range and some
function best in the absence of oxygen. Many proteases require metals to function, such as zinc
or calcium. This wide variety of enzymes is necessary because of the plethora of amide bonds
found in proteins and tissues from the innumerable combinations of the 20 and more amino acids
composing these foods. Bromelain, especially, has a well-documented history of human use2.
ƒ Cellulase – primarily for the breakdown of phytobezoars (collection of insoluble cellulose
pellets which are blamed for stomach pain) in the stomach into water soluble glucose. Because
the activity involves a phase transition from solid phytobezoars to liquid soluble products,
measurement of the enzyme activity is very assay condition specific.
ƒ Pectinase – an enzyme specific for the pectin-polysaccharide, structure internal to fruit skins
and pulp. This enzyme converts solid, insoluble fibers into soluble polysaccharides and small
oligosaccharides. Because the activity involves a phase transition from solid pulp to liquid
soluble products the enzyme activity is very assay condition specific.
ƒ Lactase – enzyme, present in the intestinal tract of small children, which catalyzes the
breakdown of lactose into digestible galactose and glucose. An important enzyme for people
who are lactose intolerant.
ƒ Invertase – an old name for an enzyme which converts the table sugar sucrose into the
digestible small sugars fructose and glucose. This reaction is greatly assisted by the acidic
conditions of the stomach.
1
Food Chemicals Codex: 5th edition, (2003) National Academies Press, www.nap.edu/catalog/10731.html, Appendix V.
Walker AF, Bundy R, Hicks SM and Middleton RW (2002). Bromelain reduces mild knee pain and improves well-being in a dosedependent fashion in an open study of otherwise healthy adults. Phytomedicine 9: 681-686.
2
www.anaboliclabs.com
 2008
AN ABOLIC L ABORATORIES,LLC
All rights reserved.
*These statements are for educational purposes and have not been
evaluated by the Food and Drug Administration. This product is not
intended to diagnose, treat, cure or prevent any disease.
Product no. 0706