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Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations

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Enzymes in Food Technology

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Abstract

Enzymes are the chemical compounds which act as a biological catalyst and alter the rate of biochemical reactions. There are about 3000 enzymes in our bodies which are involved in more than 7000 metabolic reactions. Considering the physiological and metabolic significance of the enzymes, food enzymes constitute an important part of diet. There are some enzyme-rich foods that are believed to have a different function in the human body than that of body’s own enzymes. But, processing and cooking of foods completely degrade the enzyme contents and leave the body deprived of these important enzymes which play a significant role in the well-being and healthcare. Some prominent examples of high enzyme foods are papaya, pineapple, banana, figs, and bee pollen. The sprouts are metabolically very active, and the content of enzymes is more as compared to seeds. The dietary enzymes commonly present in the enzyme-rich foods are proteinases, amylases, maltases, lipases, papain, bromelain, etc. Non-processed and uncooked foods are rich in enzymes, and their intake might decrease the body’s burden to produce more and more of its own enzymes. As a result of some metabolic disorders and diseases, the production of some specific enzymes is hampered in the body. In such cases, foods which are high in enzyme contents are the best choice for the extraction, purification, and commercialization of the enzymes. These enzymes find numerous applications in pharmaceutical industries, and there is a need for exploiting these foods for industrial applications.

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Abbreviations

ACE:

Angiotensin-converting enzyme

AKP:

Apricot kernel protein

BSA:

Bovine serum albumin

EAT:

Ehrlich ascitic tumor

EC:

Enzyme commission number

ELISA:

Enzyme-linked immunosorbent assay

GE:

Gastric emptying rate

GP:

Ginger protease

HAase:

Hyaluronidase

HPLC:

High-performance liquid chromatography

LLC:

Lewis lung carcinoma

LOX:

Lipoxygenase

NEM:

N-ethyl maleimide

PG:

Polygalacturonase

PME:

Pectin methyl esterase

POD:

Peroxidase

PPO:

Polyphenol oxidase

SPI:

Soy protein isolates

TLP:

Thaumatin-like protein

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Authors and Affiliations

  1. Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India

    Iffat Zareen Ahmad, Heena Tabassum & Asad Ahmad

  2. Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia

    Mohammed Kuddus

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Correspondence to Iffat Zareen Ahmad .

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    Mohammed Kuddus

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Ahmad, I.Z., Tabassum, H., Ahmad, A., Kuddus, M. (2018). Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations. In: Kuddus, M. (eds) Enzymes in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-1933-4_3

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