Digrestive : Takadiastase
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Diastase, an agent composed of enzymes, was first isolated in 1833. It is an important agent in the digestion of starch. Takadiastase was developed by a Japanese scientist, Takamine Jokichi, in 1894 on the basis of traditional rice-yeast cultivation techniques. In the production of Takadiastase, Japanese yeast fungus spores are added to a culture medium of steamed wheat bran. In warm conditions, the spores germinate and grow and after sufficient enzymes have been produced these are drawn off with water.Alcohol is added and the precipitate is dried at low temperature. The resulting powder is used as a digestive for therapeutic purposes and in the manufacture of various kinds of food and animal feed .Two of the enzymes in Takadiastase, Alpha-amylase-amylase and ribonuclease Tl and T2,are used in refined and purified form as important reagents in bio-chemical studies. The sample in the capsule consists of the spores of a potent diastase zymogen.
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