Invertase (20 ENDOIPG)
Also known as: β-fructofuranosidase, sacrosidase alternative, sucrase, Invertase
Overview
Invertase, also known as β-fructofuranosidase, is a digestive enzyme that catalyzes the hydrolysis of sucrose into its constituent monosaccharides, glucose and fructose. It also breaks down raffinose into melibiose and fructose. This enzyme is found in various sources, including fungi like *Gongronella* sp. w5, yeast such as *Komagataella pastoris*, and within the gut microbiota. Invertase is primarily used to manage sucrose intolerance, reduce raffinose content in soymilk, and in the food industry for producing high-fructose syrup. Research suggests it can improve diarrhea associated with sucrose intolerance and reduce gas-producing bacteria in the gut. While its industrial applications are well-established, clinical evidence for human use is still emerging, with a need for more standardized dosing and rigorous clinical trials.
Benefits
Invertase demonstrates potential benefits in managing sucrose intolerance and improving soymilk digestibility. A clinical RCT indicated that invertase is effective in improving diarrhea symptoms associated with sucrose intolerance, offering a cost-effective alternative to sacrosidase. Furthermore, invertase aids in reducing raffinose content in soymilk, converting it into melibiose and fructose. This process also reduces the population of *Collinsella*, a gas-producing bacteria in the gut, by 11.7-fold, potentially alleviating gastrointestinal discomfort. The evidence for sucrose intolerance is graded as B, while the evidence for soymilk applications is graded as C, indicating a need for more robust human clinical trials.
How it works
Invertase functions by hydrolyzing the α-1,2-glycosidic bonds present in sucrose and raffinose molecules. This enzymatic action breaks down complex sugars into simpler, more easily digestible monosaccharides. Fungal variants of invertase exhibit optimal activity within a pH range of 4.5 to 6.5 and maintain stability at temperatures up to 50°C. The enzyme demonstrates high substrate tolerance, remaining active even at high sucrose concentrations (1.2M). By breaking down sucrose and raffinose, invertase facilitates better carbohydrate digestion and reduces the potential for gas production in the gut.
Side effects
Invertase is generally considered safe at food-grade doses, with no common side effects reported in clinical use. However, potential risks include gastrointestinal discomfort, which may be dose-dependent, and allergic reactions, particularly for individuals with sensitivities to fungal or yeast-derived products. There are no documented drug interactions associated with invertase. Contraindications include individuals adhering to sucrose-free diets and those with known allergies to fungi or yeast. While invertase is likely safe, caution is advised, and individuals should monitor for any adverse reactions when initiating its use. Prioritize third-party tested products for clinical use.
Dosage
Clinical dosage guidelines for invertase are not yet standardized, and the definition of the 20 ENDOIPG unit is unclear. In industrial applications, recommended dosages range from 0.5 to 1 U/mL in soymilk processing and 147.6 U/mL in high-fructose syrup production. For managing sucrose intolerance, invertase should be taken with sucrose-containing meals. Due to the lack of standardized clinical dosing, it is essential to start with a low dose and monitor for any adverse effects. Further research is needed to establish safe and effective dosage ranges for human use.
FAQs
Does invertase require cofactors?
No, invertase does not require any cofactors to function. It catalyzes the hydrolysis of sucrose and raffinose without the need for additional molecules.
Are there vegan-friendly sources of invertase?
Yes, invertase can be derived from vegan-friendly sources such as fungi and yeast. These sources provide a suitable alternative for individuals following a vegan diet.
How stable is invertase in food processing?
Invertase demonstrates good stability even at high sucrose concentrations (up to 1.2M), making it suitable for various food processing applications.
Research Sources
- https://adc.bmj.com/cgi/content/short/archdischild-2023-326793v1?rss=1 – This clinical RCT assessed the efficacy of invertase in managing sucrose intolerance. The study found that invertase was effective in improving diarrhea symptoms in sucrose-intolerant patients, as assessed by clinicians. However, the study had limitations, including unclear blinding and a small sample size.
- https://pmc.ncbi.nlm.nih.gov/articles/PMC7160231/ – This preclinical study characterized the enzymatic properties of invertase. The findings revealed a specific activity of 2,776 U/mg, validating its potential for industrial applications. The research provides valuable insights into the enzyme's characteristics and its suitability for various industrial processes.
- https://pmc.ncbi.nlm.nih.gov/articles/PMC8060482/ – This in vitro study investigated the application of invertase in soymilk processing. The study demonstrated that invertase could convert 1.5% of raffinose in soymilk into melibiose. While the study provides valuable insights, it is limited by the absence of human trial data.
- https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1357803/full – This study investigates the impact of dietary carbohydrates on the gut microbiota and overall health. It highlights the role of enzymes like invertase in breaking down complex sugars and influencing the composition of gut bacteria. The research provides a comprehensive overview of carbohydrate metabolism and its implications for human health.
- https://academic.oup.com/nutritionreviews/issue/20/1 – This issue of Nutrition Reviews contains a collection of articles on various aspects of nutrition science. While a specific article on invertase is not identified, the journal provides a valuable resource for staying updated on the latest research in nutrition and enzyme-related topics. The journal is a reputable source for evidence-based information on nutrition and health.