Re: Which Enzymes Survive the Gut and Do They Really Matter?

[Guest guest]

Tom-

> My nutrition textbook does state that a few proteins may be absorbed

> whole but does not elaborate. Does anyone have more information on

> this topic?

I've long wanted to see some hard science on exactly this subject

myself.

My essentially unfounded (but, I hope, not completely stupid)

speculation is that cooking breaks down proteins in different ways

than digestion does, resulting in somewhat reduced nutrient

availability. For that matter, various acid marinades might

conceivably have similarly different effects from digestion. Of

course heat also destroys many nutrients which would otherwise be

absorbed, so that's probably a major factor, likely the primary one.

-

[Guest guest]

--- Tom Jeanne <tjeanne@...> wrote:

> I thought most exogenous enzymes were destroyed in the gut anyway.

> The heat of cooking denatures proteins, but the acid in your stomach

> typically does the very same thing. Pepsin in the stomach breaks

> down the denatured proteins into shorter chains of amino acids.

> Once the food reaches the intestine, macromolecules including

> enzymes and other proteins are not able to pass through the

> epithelium (cells lining the gut); they must be broken down first,

> into small peptides and amino acids. The epithelial cells

> themselves break down any remaining peptides into free amino acids

> before release to the bloodstream.

Tom, I've often wondered about this. Why would raw milk have enzymes

for better absorption of nutrients if the enzymes were destroyed by

stomach acid? Are young mammals lacking stomach acid?

> My nutrition textbook does state that a few proteins may be absorbed

> whole but does not elaborate. Does anyone have more information on

> this topic?

As near as I can recall, one of the hypotheses on dysbiosis is that

certain drugs and/or bad bacteria can disrupt the mucosal lining of

the gut and that can allow large proteins to be absorbed. This would

especially be a problem for people with low stomach acid or who take

antacids, so that larger proteins would be more likely to survive

intact into the small intestines.

Here's an article I found a while back:

" The causes of intestinal dysbiosis: a review "

http://findarticles.com/p/articles/mi_m0FDN/is_2_9/ai_n6112781

I posted that link here:

http://stay-healthy-enjoy-life.blogspot.com/2008/01/antibiotics-probiotics.html

I'm not sure if this is where I read about it, but it's a good article

anyway

[Guest guest]

Based on the little cheese factory I have here, I'd say young mammals have

plenty of stomach acid. Although, sometimes she eats far more than her

stomach can curdle...

I used to wonder where man got the idea to use acid to curdle milk to make

cheese... I no longer wonder!

-Lana

" There is nothing more useful than sun and salt. " - Latin proverb

On Sun, Sep 28, 2008 at 8:50 PM, <oz4caster@...> wrote:

> Are young mammals lacking stomach acid?

[Guest guest]

On Sun, Sep 28, 2008 at 1:46 PM, Tom Jeanne <tjeanne@...> wrote:

My nutrition textbook does state that a few proteins may be absorbed whole

but does not elaborate. Does anyone have more information on this topic?Tom

Tom,

Another thought to throw at this, but, I think also important for the

equation of digestion/nutrition/absorption, etc., beyond enzymes - the

effects of Resistant Starch on proteins and starches in colonic

fermentation:

http://www.find-health-articles.com/rec_pub_17166881-effect-dietary-resistant-st\

arch-protein-colonic-fermentation.htm.

There have been a number of new Swedish studies of late on RA, including a

report that rye-based sourdoughs have a much higher secondary meal effect on

intestinal fermentation of carbs/proteins.

Sharon