Key Ingredients Found in the Digestive Health Kit:
Ultimate Aloe® Juice:
Whole Leaf Aloe vera Linne Gel
Aloe vera is rich in polysaccharides, glycoproteins, urea nitrogen, creatine, potassium, calcium, magnesium, zinc, phosphorus, iron, choline, sodium, alkaline phosphates, SGO transaminase, SGP transaminase, lactic dehydrogenase, amylase, lipase, mono and polyunsaturated fatty acids, amino acids, saponins, sterols and biogenic stimulators content.
Linne gel is named after the scientist Carl von Linne (Carl Linnaeus), who is given credit for categorizing plants and animals. Linnaeus deemed aloe to be the genus and vera the species. The type of aloe in our product is aloe barbadensis Miller. Miller is the person who described and categorized the plant we know as aloe vera.
Chemical analysis shows that aloe vera contains vitamins, minerals, triglycerides, carbohydrates, amino acids, enzymes and water. The vitamins found in aloe include B1, B2, B3 and B12, choline, folic acid, vitamin C and beta-carotene (a precursor to Vitamin A), which are all vital to optimal health and the formation of certain key enzymes.
Aloe has been shown to contain many beneficial minerals needed for good nutrition. Minerals found in aloe include calcium, magnesium, potassium, chloride, iron, zinc, manganese, copper, chromium, sulfur, boron, silicon, phosphorus and sodium. These minerals are vital in the growth process and essential for the function of all body systems.
Aloe vera also contains necessary triglycerides including fats, oil and waxes. They carry the fat-soluble vitamins, supply the fatty acids essential for growth and general health of all body tissue and help supply energy. Aloe vera contains 20 of the 22 amino acids needed for good nutrition; nine of these are essential and must be supplied from an outside source because the body cannot manufacture its own. Aloe has been shown to contain all of the essential nine amino acids. The complete list of amino acids known to exist in aloe includes lysine, histidine, arginine, aspartic acid, asparagine, threonine, serine, glutamine, hydroproline, proline, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, tyrosine, glutamic acid and phenylalanine.
Aloe vera also contains critical enzymes that trigger the chemical reaction of vitamins, minerals and hormones for normal functioning of the body. Enzymes also promote digestive health. The enzymes present in aloe include alkaline phosphates, SGO transaminase, SGP transaminase, lactic dehydrogenase, amylase, lipase, oxidase, peroxidase, catalase, bradykinase, gamma transaminase, carboxypeptidase and cellulase. Aloe contains six or more biogenic agents to stimulate new cell growth. They include cinnaminic and salicylic acids.
Water is the major component of aloe vera gel (the clear inner part of the leaf). When the fiber or pulp is removed from the gel, what remains is approximately 99 percent water. Water is the universal solvent and is responsible for the transfer of nutrients throughout the body.
Clinical research has shown that probiotics support immunity, digestive health and much more. Probiotics help maintain a healthy balance of essential bacteria in the gastrointestinal tract and are increasingly important in the American diet.Probiotics help to counter the negative effects that processed foods and numerous other factors may have on the bacterial balance in the gastrointestinal tract.
L. plantarum has been shown to promote optimal digestive health. It is able to help reduce unhealthy bacteria (naturally present in the body) while preserving vital nutrients, antioxidants and vitamins. One of the most noteable talents of L. plantarum is its ability to synthesize L-lysine, an essential amino acid which is required for countless functions in the body. L. plantarum competes for nutrients which the unhealthy bacteria live on. By doing so, unhealthy bacteria pass harmlessly through the body.
L. acidophilus is one of the most highly studied and widely used probiotic organisms. It is a strain of lactic acid, producing rod-shaped microbes that have numerous benefits for digestive health. L. acidophilus produces vitamin K, lactase and anti-microbial substances, such as acidolin, acidolphilin, lactocidin and bacteriocin. Due to the multiple functions of this microorganism, scientists have discovered that administering L. acidophilus orally helps maintain the proper balance of bacteria within the digestive tract. L. acidophilus has been shown to promote digestive functions and support the immune system. The lactase that L. acidophilus creates is an enzyme that assists in the breakdown of lactose into simple sugars, which can be very useful for optimal lactose metabolism.
L. rhamnosus is a strain of probiotics that aids in balancing the gastrointestinal microflora. It is one of the most intensely studied bacteria in the gastrointestinal tract. One of the remarkable things about L. rhamnosus is its ability to tolerate and even thrive in the harsh acidic conditions normally found in the stomach. L. rhamnosus has been shown to support immune function and promote a healthy urinary tract system (acidic condition). Research has shown that L. rhamnosus helps maintain the integrity of the stomach lining.
L. salivariusresides in the mouth and small intestine. It has been shown effective in helping to reduce at least five potentially unhealthy bacteria which are involved in producing dental plaque. Researchers noticed the particular role of L. salivarius in striving to support homeostasis within the intestines. Therefore, L. salivarius may be related to the immune response.
L. casei is a rod-shaped species of Lactobacillus found in milk, cheese and dairy. It is a lactic acid producer like other species within the Lactobacillus genus and has been found to assist in the colonization of beneficial bacteria and can help relieve occasional diarrhea. L. casei is active in a broad temperature and pH range, and can be found naturally in the mouth and intestine of humans. It is a lactase producer which aids in the optimal digestion of lactose, promoting optimal digestive health.
L. helveticus has been well studied for many years and is commonly used in the production of Swiss-type cheeses to enhance flavor. Several beneficial probiotic effects are reported such as the ability to survive in the stomach and to reach the intestine alive, helping to support optimal lactose metabolism and helping to minimize the duration of occasional diarrhea. A number of studies have been conducted in regard to the myriad of potential health benefits offered by L. helveticus. These studies have focused on health topics, such as bone mineral density and bone mineral content, calcium and bone metabolism, arterial flexibility and blood pressure.
Bifidobacterium are rod-shaped microbes that have been identified as the most important organisms in the intestine for providing barrier protection. Like Lactobacillus, Bifidobacterium are lactic acid producing microbes found in fermented foods such as yogurt and cheese. Despite the fact that when we are born Bifidobacterium makes up approximately 95% of the total gut population, the Bifidobacterium population decreases in our intestines as adults and declines further as we advance in age. B. bifidum is the predominant bacteria strain found in the microflora of breast-fed infants. It is believed that B. bifidum contributes to the gastrointestinal health of breast-fed infants. In addition to barrier protection, research has shown that Bifidobacterium help to support the immune system by promoting normal lymphocyte and phagocyte activity.
B. longum is a branched, rod-shaped bacterium that competes for attachment sites on the intestinal mucosal membrane, promoting the balanced colonization of bacteria. It has a high resistance to gastric acid and shares similar functions as B. bifidum, such as supporting a healthy immune system and providing barrier protection.
B. breve is another branched, rod-shaped bacterium. The job of B. breve in the digestive tract is to ferment sugars and produce lactic acid, as well as acetic acid. B. breve is like a champion among probiotic bacteria due to its superior ability to metabolize many types of food.
B. infantis is a probiotic bacterium which inhabits the intestine of both infants and adults. According to a study sponsored by P&G Health Sciences Institute and published in the American Journal of Gastroenterology, B. infantis may be beneficial to individuals experiencing occasional diarrhea, gas or bloating. B. infantis plays an important role in basic digestion, proper metabolism and overall well-being.
Isotonix® Digestive Enzyme Formula with Probiotics:
Amylases are enzymes that catalyze the hydrolysis of alpha-1, 4-glycosidic linkages of polysaccharides to yield dextrins, oligosaccharides, maltose and D-glucose. Amylases are derived from animal, fungal and plant sources. Pancreatin and pancrelipase contain amylase derived from the pancreas of animals, usually porcine pancreas. Amylase is also derived from barley malt and the fungus Aspergillus oryzae. There are a few different amylases. These enzymes are classified according to the manner in which the glysosidic bond is attacked. Alpha-amylases hydrolyze alpha-1, 4-glycosidic linkages, randomly yielding dextrins, oligosaccharides and monosaccharides. Alpha-amylases are endo-amylases. Exoamylases hydrolyze the alpha-1, 4-glycosidic linkage only from the non-reducing outer polysaccharide chain ends. Exoamylases include beta-amylases and glucoamylases (gamma-amylases, amyloglucosidases). Beta-amylases yield beta-limit dextrins and maltose. Gamma-amylases yield glucose. Amylases are used as digestants. Amylase activity is expressed as Dextrinizing Units or DU.
Proteases (proteinases, peptidases or proteolytic enzymes) are enzymes that break peptide bonds between amino acids in proteins. The process is called proteolytic cleavage, a common mechanism of activation or inactivation of enzymes especially involved in blood coagulation or digestion. They use a molecule of water for this and are thus classified as hydrolases.
Proteases occur naturally in all organisms and constitute one to five percent of the gene content. These enzymes are involved in a multitude of physiological reactions from simple digestion of food proteins to highly regulated cascades (e.g., the blood clotting cascade, the complement system, apoptosis pathways and the invertebrate prophenoloxidase activating cascade). Peptidases can break either specific peptide bonds (limited proteolysis), depending on the amino acid sequence of a protein, or break down a complete peptide to amino acids (unlimited proteolysis). The activity can be a destructive change abolishing a protein's function or digesting it to its principal components, an activation of a function or a signal in a signaling pathway.
Lactase (LCT), a member of the galactosidase family of enzyme, is involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. In humans, lactase is present predominantly along the brush border membrane of the differentiated enterocytes lining the villi of the small intestine.
Lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes lactose intolerance; most humans become lactose intolerant as adults. Lactase has an optimum temperature of about 48° C for its activity and an optimum pH of 6.5. In humans, the gene is localized on the second chromosome (2q21). Bacterial and Archaea lactase lacks a membrane binding domain and free float around the cell; these also tend to be more general galactosidase that will cleave more than just lactose.
A lipase is a water-soluble enzyme that catalyzes the hydrolysis of ester bonds in water–insoluble, lipid substrates. Most lipases act at a specific position on the glycerol backbone of a lipid substrate (A1, A2 or A3). In the example of human pancreatic lipase (HPL), which is the main enzyme responsible for breaking down fats in the human digestive system, a lipase acts to convert triglyceride substrates found in oils from food to monoglycerides and free fatty acids. A myriad of other lipase activities exist in nature, especially when the phospholipases and sphingomyelinases are considered.
Lipases are ubiquitous throughout living organisms, and genes encoding lipases are even present in certain viruses. While a diverse array of genetically distinct lipase enzymes are found in nature, most are built on an alpha/beta hydrolase fold and employ a chymotrypsin-like hydrolysis mechanism involving a serine nucleophile, an acid residue (usually aspartic acid), and a histidine.*
Some lipases work within the interior spaces of living cells to degrade lipids. In the example of lysosomal lipase, the enzyme is confined within an organelle called the lysosome. Other lipase enzymes, such as pancreatic lipases, are found in the spaces outside of cells and have roles in the metabolism, absorption and transport of lipids throughout the body. As biological membranes are integral to living cells and are largely composed of phospholipids, lipases play important roles in cell biology. Furthermore, lipases are involved in diverse biological processes ranging from routine metabolism of dietary triglycerides to cell signaling and inflammation. Several different types of lipases are found in the human body, including pancreatic lipase, hepatic lipase, lysosomal lipase, gastric lipase, endothelial lipase and as various phospholipases.*
Cellulase is an enzyme complex which breaks down cellulose to beta-glucose. It is produced mainly by symbiotic bacteria in the ruminating chambers of herbivores. Aside from ruminants, most animals (including humans) do not produce cellulase in their bodies and are, therefore, unable to use most of the energy contained in plant material.
Enzymes which hydrolyze Hemicellulose are usually referred to as hemicellulase and are usually classified under cellulase in general. Enzymes that cleave lignin are occasionally classified as cellulase, but this is usually considered erroneous.
Cellulase is an enzyme derived from the fungi Aspergillus niger and Trichoderma longbrachiatum or other sources. Cellulose is an indigestible plant polysaccharide. It is the principal constituent of the cell wall of plants. Cellulase has cellulolytic activity, meaning that it hydrolyzes cellulose. Cellulase hydrolyzes the beta-D-1, 4-glycosidic bonds of cellulose. Cellulase derived from Trichoderma longbrachiatum is comprised of an enzyme complex consisting of cellulase, a glucosidase, cellobiohydrolase and a glucanase. This complex converts cellulose to beta-dextrins and ultimately to D-glucose. Cellulase is used as a digestive aid, particularly in animals, and for the management of flatulence. The activity of cellulase is expressed in cellulose units or CU.
Cellulase is used for commercial food processing in coffee. It performs hydrolysis of cellulose during drying of beans. Cellulase is used in the fermentation of biomass into biofuels, although this process is relatively experimental at present. Cellulase is used to address Phytobezoars, a form of cellulose bezoar found in the human stomach.
Maltase 125 MWU
Maltase is one enzyme produced by the cells lining the small intestine to break down disaccharides. It comes under the enzyme category carbohydrase (which is a subcategory of hydrolase), and the disaccharide it hydrolyses is maltose.
Maltase is secreted by the surface cells of the villi, which are thin projections on the mucosa. These are found throughout the small intestine, but differ in shape in the duodenum and ileum sections.
The maltase works like any other enzyme, with the substrate (maltose) binding with the active site. When the maltose has bonded with the maltase, the former is hydrolysed, split into its component parts (i.e., two molecules of glucose.) This is done by breaking the glycosidic bond between the 'first' carbon of one glucose bond and the 'fourth' carbon of the other (a 1-4 bond).
Sucrase 400 SU
Sucrase is the enzyme involved in the hydrolysis of sucrose to fructose and glucose. It is secreted by the tips of the villi of the epithilum in the small intestines. Its levels are reduced in response to villi blunting events such as ciliac sprue. Sucrase increases during pregnancy and lactation as villi hypertrophy.*
Magnesium (Carbonate) 24 mg
Foods rich in magnesium include unpolished grains, nuts and green vegetables. Green leafy vegetables are good sources of magnesium because of their chlorophyll content. Meats, starches and milk are less rich sources of magnesium. Refined and processed foods are generally quite low in magnesium. The average daily magnesium intake in the U.S. for males nine years and older is estimated to be about 323 milligrams; for females nine years and older, it is estimated to be around 228 milligrams. Some surveys report lower intakes, and some believe that the dietary intake may be inadequate for many.
Magnesium is a component of the mineralized part of bone and is necessary for the metabolism of potassium and calcium in adults. It helps maintain normal levels of potassium, phosphorus, calcium, adrenaline and insulin. It’s also important for the mobilization of calcium, transporting it inside the cell for further utilization. It plays a key role in the functioning of muscle and nervous tissue. Magnesium is necessary for the synthesis of all proteins, nucleic acids, nucleotides, cyclic adenosine monophosphate, lipids and carbohydrates. This mineral also helps maintain healthy kidneys and bladder. Further, magnesium helps indirectly in combating oxidative stress and lipid peroxidation involved with the aging process.
Magnesium is required for release of energy, regulation of the body temperature, proper nerve function, helping our bodies handle stress and regulating our metabolism. Magnesium works together with calcium to regulate the heart and blood pressure. Importantly, magnesium is also required by your body to build healthy bones and teeth, and is required for proper muscle development. It works together with calcium and vitamin D to help keep bones strong.
Potassium (Bicarbonate) 88 mg
Foods rich in potassium include fresh vegetables and fruits, such as bananas, oranges, cantaloupe, avocado, raw spinach, cabbage and celery.
Potassium is an essential macromineral that helps to maintain fluid balance. It also plays a role in a wide variety of biochemical and physiological processes. Among other things, it is important in the transmission of nerve impulses, the contraction of cardiac, skeletal and smooth muscle, the production of energy, the synthesis of nucleic acids, the maintenance of intracellular tonicity, and the maintenance of normal blood pressure. Potassium promotes normal muscle relaxation and insulin release. It also promotes normal glycogen and protein synthesis. Potassium is an electrolyte that promotes proper heartbeat. Potassium is also important in releasing energy from protein, fat and carbohydrates during metabolism.
Potassium also regulates water balance and supports the body’s normal recuperative powers. Potassium promotes joint health and comfort. Potassium is crucial for the elimination of wastes. Potassium promotes head comfort, promotes faster healing of cuts, bruises and other minor injuries, and generally contributes to a sense of well-being. Potassium is stored in the muscles.
Lactobacillus sporogenes - Lactospore® 150,000,000 CFU
Lactobacillus sporogenes is a lactic acid bacillus preparation manufactured and distributed by the Sabinsa Corporation.The foundations of probiotic (meaning "in favor of life") microbiotherapy lie in the postulate of Metchnikoff, a Russian physician, that the growth of toxin-producing putrefactive organisms in the gastrointestinal tract could be controlled by the implantation of beneficial lactobacilli in the gut. The clinical application of preparations containing lactobacilli was initiated on the basis of Metchnikoff’s Theory of Longevity, which associates with prolonged youthfulness and a healthy old age with the continuous ingestion of lactobacilli. Metchnikoff attributed the longevity of the residents of the Balkan countries to the regular consumption of Bulgarian buttermilk. In the early 1900s, he claimed to have successfully cured many of his patients who suffered from a wide variety of organic illnesses, ranging from dry skin to gastrointestinal disorders, through the therapeutic use of Lactobacilli. Metchnikoff suggested that aging is the process of chronic putrefactive intoxication caused by certain intestinal bacteria and that these harmful effects could be mitigated through regular ingestion of live Lactobacillus cultures - a postulate that created a sensation in those early days. The enthusiasm shown then by eminent doctors of that time, advocating the therapeutic use of Lactobacillus, laid the foundations of lactobacillus therapy or microbiotherapy.
Fermented milks have been a part of the human diet since ancient times. Their efficacy in alleviating gastrointestinal disorders has been exploited in systems of traditional medicine the world over. Lactic acid bacteria, the indigenous microbial flora in fermented milks and natural inhabitants of the human gastrointestinal tract were thought to be responsible for the longevity of their hosts through their curative and prophylactic actions.
The role of lactic acid bacteria in gastrointestinal microecology has been the subject of extensive research. It is widely believed that these bacteria prevent the growth of putrefactive microorganisms responsible for ill health by competitive inhibition, the generation of a non-conducive acidic environment and/or by the production of bacteriocins. Their metabolites may include B group vitamins. Their proteolytic, lipolytic and beta-galactosidase activities promote the digestibility and assimilation of ingested nutrients, thereby rendering them valuable in convalescent/ geriatric nutrition. Lactic acid bacteria also colonize the skin and mucus membranes, and promote skin and urinary tract health. Lactobacilli promote vaginal health. They utilize glycogen in the vaginal epithelial cells to produce lactic acid which helps to maintain the pH of this environment between 4.0 and 4.5, which creates a healthy environment.