From birth to death, enzymes have been active in our human body. After the cells' nutrients are gradually lost to death, the enzyme will lose its effectiveness. The organs that make enzymes are the digestive organs and internal organs.
Do you know when enzymes begin to be produced in the human body? The answer is that they existed during the egg and sperm period. It is also because of the activity of the enzyme that the egg and sperm can be combined. Cell division must use enzyme as the medium, so that the egg and sperm can combine in the mother body to produce new life. From birth to death, enzymes have been active in the human body. After the cells' nutrients are gradually lost to death, the enzyme will lose its effectiveness. The organs that make enzymes are the digestive organs and internal organs. The enzymes produced are mixed in the blood and flow to various work positions to carry out their own work.
When we eat, saliva immediately produces an enzyme called sialidase, which breaks down the starch in rice into maltose. Secondly, when food enters the stomach, an enzyme called gastrin appears immediately, decomposing proteins such as meat to some extent. Next is the small intestine, which contains enzymes such as intestinal enzyme, amylase, lipase, etc., which can decompose protein and fat. After these procedures, food is decomposed into a form that can be easily digested and absorbed. These nutrients are converted into energy and substances that constitute cells.
It can be seen from the above digestion process that the smooth operation of enzymes can make the various functions of the human body function normally. Without enzymes, the human body immediately died. Therefore, we believe that enzymes are the source of life.
Our way of life and diet are constantly changing. In order to increase the shelf life of foods, more and more foods have been specially processed. As a result, many of the digestive enzymes inherent in the food itself that help the body absorb nutrients may have been exhausted during this process. In order to make food consumption safer, our bodies have to work harder to break down and digest food.
Enzymes can provide these important digestive enzymes and beneficial microorganisms for your body recovery, so that you can fully absorb the nutrition of food and make up for the defects of processed food. The six functions of enzymes are listed below:
Maintain good physical condition
This function is to keep the blood weakly alkaline, maintain a balanced bacteria in the intestine, strengthen cells to promote digestion, and strengthen the resistance to pathogenic bacteria.
Anti-inflammatory effect
It is also a conditioning function of the internal environment. The so-called inflammation refers to inflammation caused by local cell damage and destruction. In fact, the enzyme has no healing power, but it can transport a large amount of white blood cells to give the cells the power to heal wounds. No matter what kind of disease, the most basic treatment still depends on the body's self-healing ability. Even special effects drugs and antibiotics can only destroy pathogenic bacteria.
Antibacterial effect
In addition to promoting the fungus-eating effect of white blood cells, the enzyme also has an antibacterial effect, which is eliminating the original bacteria. On the other hand, enzymes have a role in promoting cell regeneration and can fundamentally treat diseases.
Decomposition
This is an important function of enzymes. Decompose and eliminate the pus and dirt in the affected area or remaining in the blood vessel, and restore the body to normal state. In addition, promoting the digestion and absorption of food is also one of the decomposition effects.
Blood purification
Decompose and excrete waste products in the blood and viruses produced by inflammation. In addition, it can break down cholesterol, keep the blood weakly alkaline, promote blood circulation, and at the same time treat diseases such as baldness, shoulder pain, and bruises.
Cell activation
It has the function of promoting the metabolism of cells and is a part of generating basic physical strength. In addition, it can also promote the regeneration of injured cells.
The Naming and Characteristics of Restriction Endonucleases
Restriction enzymes, also known as restriction endonucleases, are enzymes that cut double-stranded DNA. Its cutting method is to cut the bond between the carbohydrate molecule and the phosphoric acid, and then create a nick on each of the two DNA strands without damaging the nucleotides and bases.
Introduction to Classification and Application of Cellulase
The optimum pH of cellulase is generally 4.5 to 6.5, which acts on cellulose and products derived from cellulose. Microbial cellulase is of great significance in converting insoluble cellulose into glucose and destroying cell walls in fruit and vegetable juice to improve the yield of juice.
Which Enzyme Preparations Are Often Used in Fruit and Vegetable Processing?
The so-called fruit and vegetable processing means to maximize the nutrient content of the fruit and vegetable through various processing methods, improve the edible value, and make the color, aroma and taste of the processed product more perfect.
