Are enzymes bad for our body?

Are enzymes bad for our body? Topic: Are enzymes bad for our body?
June 27, 2019 / By Airlea
Question: I'm doing an essay on the applications of enzymes in manufacturing processes. I chose bread for product. It needs me to also explain any limitations of enzymes added into bread. I read this website but it doesn't tell out exactly the side effects of enzymes to our human body. Please help?
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Best Answers: Are enzymes bad for our body?

Trace Trace | 6 days ago
Enzymes are just proteins. Like all proteins, they are digested by your digestive system when you eat them. They get broken down to their amino acids, which are then absorbed and used by your body. Enzymes themselves are not harmful - your body just treats them like any other protein. Now, that's not quite the whole story. Enzymes are different from other proteins in that they help certain chemical reactions go faster. Adding an enzyme to a mix can change what happens chemically in that mix, resulting in a different end product. The article you linked (which is very poorly written, largely scientifically illiterate, and 80% just baseless fearmongering) is talking about some of these different end products. When you add enzymes to bread as you're making it, those enzymes will do good stuff - like making the bread lighter or chewier or whatnot - but they may also have side effects that we don't want. They could make a little bit of some chemical in the dough that otherwise wouldn't be there, and it's not impossible that some people might have a bad reaction to them. It should be pointed out here, since it wasn't pointed out in the article, that before any enzyme can be used in food, it must be heavily tested and studied to make sure that these negative side reactions don't happen - that it's safe to use.
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Trace Originally Answered: what are Enzymes?
Enzyme, any one of many specialized organic substances, composed of polymers of amino acids, that act as catalysts to regulate the speed of the many chemical reactions involved in the metabolism of living organisms, such as digestion. The name enzyme was suggested in 1867 by the German physiologist Wilhelm Kühne (1837-1900); it is derived from the Greek phrase en zymē, meaning “in leaven.” Those enzymes identified now number more than 700. Enzymes are classified into several broad categories, such as hydrolytic, oxidizing, and reducing, depending on the type of reaction they control. Hydrolytic enzymes accelerate reactions in which a substance is broken down into simpler compounds through reaction with water molecules. Oxidizing enzymes, known as oxidases, accelerate oxidation reactions; reducing enzymes speed up reduction reactions, in which oxygen is removed. Many other enzymes catalyze other types of reactions. Individual enzymes are named by adding ase to the name of the substrate with which they react. The enzyme that controls urea decomposition is called urease; those that control protein hydrolyses are known as proteinases. Some enzymes, such as the proteinases trypsin and pepsin, retain the names used before this nomenclature was adopted. II Properties of Enzymes Print this section As the Swedish chemist Jöns Jakob Berzelius suggested in 1823, enzymes are typical catalysts: they are capable of increasing the rate of reaction without being consumed in the process. See Catalysis. --------------------------------------... More from Encarta Offer: Live online homework help Math, Science, History and English Try for free! Educating mom Colleges reach out to single parents. Find out how. Cats Quiz Two parts furry, one part ferocious. Test your feline smarts! --------------------------------------... Some enzymes, such as pepsin and trypsin, which bring about the digestion of meat, control many different reactions, whereas others, such as urease, are extremely specific and may accelerate only one reaction. Still others release energy to make the heart beat and the lungs expand and contract. Many facilitate the conversion of sugar and foods into the various substances the body requires for tissue-building, the replacement of blood cells, and the release of chemical energy to move muscles. Pepsin, trypsin, and some other enzymes possess, in addition, the peculiar property known as autocatalysis, which permits them to cause their own formation from an inert precursor called zymogen. As a consequence, these enzymes may be reproduced in a test tube. As a class, enzymes are extraordinarily efficient. Minute quantities of an enzyme can accomplish at low temperatures what would require violent reagents and high temperatures by ordinary chemical means. About 30 g (about 1 oz) of pure crystalline pepsin, for example, would be capable of digesting nearly 2 metric tons of egg white in a few hours. The kinetics of enzyme reactions differ somewhat from those of simple inorganic reactions. Each enzyme is selectively specific for the substance in which it causes a reaction and is most effective at a temperature peculiar to it. Although an increase in temperature may accelerate a reaction, enzymes are unstable when heated. The catalytic activity of an enzyme is determined primarily by the enzyme's amino-acid sequence and by the tertiary structure—that is, the three-dimensional folded structure—of the macromolecule. Many enzymes require the presence of another ion or a molecule, called a cofactor, in order to function. As a rule, enzymes do not attack living cells. As soon as a cell dies, however, it is rapidly digested by enzymes that break down protein. The resistance of the living cell is due to the enzyme's inability to pass through the membrane of the cell as long as the cell lives. When the cell dies, its membrane becomes permeable, and the enzyme can then enter the cell and destroy the protein within it. Some cells also contain enzyme inhibitors, known as antienzymes, which prevent the action of an enzyme upon a substrate. III Practical Uses of Enzymes Print this section Alcoholic fermentation and other important industrial processes depend on the action of enzymes that are synthesized by the yeasts and bacteria used in the production process. A number of enzymes are used for medical purposes. Some have been useful in treating areas of local inflammation; trypsin is employed in removing foreign matter i hope,,u can answer it now,, just read this article,,then you can answer those questions,,

Rearden Rearden
I don't not much about enzymes added to bread, but to give a general response enzymes are basically globular proteins that act as biological catalysts. Some like ligase enzymes are essential for our body to carry out the many metabolic reactions including cellular respiration, protein synthesis, DNA replication, digestion etc. However other enzymes are extremely bad for the body. The botulin toxin is a protease enzyme, when it enters the body it enters our neurons in that area, causing the SNARE proteins on the vesicles containing the neuron transmitter and the membrane of the presynaptic neuronal plasma membrane to lyse, and thus the vesicle can't fuse with the membrane meaning the neuron transmitter can't be released into the synaptic cleft and thus an active potential can't be induced in the next neuron, causing paralysation in that area.
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Matthias Matthias
"Enzymes" is a big group. Like steroids, there are some your body needs and produces on its own, others that are obtained through a sensible diet, and still others your body just doesn't need or use.
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Joahaz Joahaz
Enzymes catalyze the substrates into products. Whether they are useful or harmful, depends upon which organisms and which reaction you are talking about.
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Joahaz Originally Answered: Why do Americans give more credence to Iraq Body Count than the 2004 & 2006 Johns Hopkins body counts in Iraq?
John Hopkins included all dead Iraqis. Not just the ones killed by the US and coalition forces. For instance they included all the Civil War deaths among the Sunni and Shi'a. Also they included all the people who died of diseases and starvation, which may or may not have been because of the actions of coalition forces.

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