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Aspergillopepsin

Q: Is aspergillopepsin safe for human consumption?

Yes, regulatory bodies consider it safe as a food enzyme at typical use levels, with no significant safety concerns identified in assessments.

Q: Can aspergillopepsin improve digestion?

Biochemical evidence suggests it can effectively hydrolyze proteins, potentially aiding digestion, but clinical evidence supporting this benefit is currently lacking.

Q: Are there any side effects?

No significant side effects have been reported in safety assessments, but caution is advised for individuals with fungal allergies.

Q: How should it be taken?

If used as a supplement, it is presumably taken with meals to assist protein digestion, though no clinical dosing guidelines are currently available.

Also known as: Aspergillopepsin I, Acid protease from Aspergillus species, Aspergillopepsin

Overview

Aspergillopepsin is an acid protease enzyme primarily derived from fungi of the *Aspergillus* genus, such as *Aspergillus oryzae* and *Aspergillus tubingensis*. It functions optimally under acidic conditions to catalyze the breakdown of proteins into smaller peptides and amino acids. This enzyme is utilized industrially in food processing, particularly for hydrolyzing proteins in soy products, and is being explored as a digestive aid supplement. Key characteristics include its ability to hydrolyze complex proteins like soybean globulins through hydrogen bonding and hydrophobic interactions. While biochemically well-characterized and deemed safe for food use by regulatory bodies like EFSA, clinical trial data on its effects as a human supplement are limited. Research primarily consists of biochemical and safety evaluations, with emerging applications in food technology.

Benefits

Aspergillopepsin effectively hydrolyzes soybean proteins, increasing soluble protein content, amino nitrogen, free amino acids, and small peptides (<3 kDa). This may improve protein digestibility and bioavailability. While there is potential for improving protein hydrolysate quality in food and supplement formulations, direct clinical evidence in humans is lacking. Theoretical benefits exist for individuals with impaired protein digestion, but effect sizes and clinical significance have not been established due to the absence of clinical trials. Further research is needed to validate these potential benefits in human populations.

How it works

Aspergillopepsin catalyzes proteolysis by cleaving peptide bonds in proteins under acidic conditions, resulting in the production of smaller peptides and free amino acids. This enzymatic action primarily occurs in the gastrointestinal tract, where it enhances protein digestion, potentially complementing endogenous digestive enzymes. It targets dietary proteins, including soybean globulins (7S and 11S). As an enzyme, aspergillopepsin acts locally within the gut lumen, and its activity is dependent on the presence of suitable protein substrates and an acidic environment.

Side effects

Aspergillopepsin is generally considered safe for use as a food enzyme, with no significant side effects reported at intended use levels. Regulatory safety assessments, such as those conducted by EFSA, have not identified any toxicological concerns. There are no known drug interactions or contraindications associated with its use. However, caution is advised for individuals with known fungal allergies, although specific data on this population are lacking. Uncommon and rare side effects have not been documented. Overall, the safety profile of aspergillopepsin appears favorable based on available data, but further research may be warranted to assess its long-term effects and potential risks in specific populations.

Dosage

Clinical dosing guidelines for aspergillopepsin as a dietary supplement have not been established due to the lack of clinical trials. Minimum effective, optimal, and maximum safe doses are currently undefined. However, safety assessments indicate no toxicity at typical food enzyme use levels. If used as a supplement, it would likely be taken with meals to aid protein digestion. Aspergillopepsin is available as purified enzyme preparations for food processing, but supplement forms are not standardized. The enzyme acts locally in the gut, and no specific cofactors are required for its activity. Further research is needed to determine appropriate dosage ranges and timing considerations for potential digestive benefits in humans.

FAQs

Is aspergillopepsin safe for human consumption?

Yes, regulatory bodies consider it safe as a food enzyme at typical use levels, with no significant safety concerns identified in assessments.

Can aspergillopepsin improve digestion?

Biochemical evidence suggests it can effectively hydrolyze proteins, potentially aiding digestion, but clinical evidence supporting this benefit is currently lacking.

Are there any side effects?

No significant side effects have been reported in safety assessments, but caution is advised for individuals with fungal allergies.

How should it be taken?

If used as a supplement, it is presumably taken with meals to assist protein digestion, though no clinical dosing guidelines are currently available.

Research Sources

https://www.efsa.europa.eu/en/efsajournal/pub/9286 – The EFSA safety evaluation concluded that Aspergillopepsin I from *Aspergillus oryzae* is safe for food use. The assessment found no toxicological concerns at the intended use levels, supporting its use as a food enzyme.
https://pubmed.ncbi.nlm.nih.gov/33594774/ – This study focuses on the enzymatic activity of aspergillopepsin. It provides insights into its mechanism of action and potential applications in protein hydrolysis, though it does not directly address its use as a supplement.
https://pubmed.ncbi.nlm.nih.gov/39617023/ – This systematic review and meta-analysis focuses on mortality in chronic pulmonary aspergillosis. While it involves *Aspergillus*, it is not directly relevant to aspergillopepsin as a supplement or its digestive benefits.
https://www.efsa.europa.eu/en/efsajournal/pub/7471 – This EFSA journal publication provides additional safety data and evaluations related to aspergillopepsin. It reinforces the enzyme's safety profile for food-related applications based on comprehensive assessments.
https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4669877 – This experimental study demonstrated effective hydrolysis of soybean proteins by Aspergillopepsin I from *Aspergillus tubingensis*. The study increased soluble peptides and amino acids, and molecular docking showed strong enzyme-substrate interactions, but it is limited by being an in vitro study without human clinical data.