In recent years, "enzyme" has become a hot topic in TV, radio and news in Taiwan Province Province. 1J. Soon, "enzyme" became popular in Chinese mainland and became the new favorite of health food. At the end of 20 15, China Bio-fermented Products Association also held a general meeting and established the Enzyme Products Branch. At the International Fermented Products Exhibition held in Shanghai in September, 20 15, almost a quarter of the booths were dedicated to "enzymes", and the number of visitors was unprecedented. Exhibitors from all over the world also promote "enzyme" in various ways, claiming that "enzyme" has magical effects such as relaxing bowels, slimming, beautifying, preventing cardiovascular and cerebrovascular diseases, prostate diseases, gynecological diseases, insomnia and senile diseases. Drinking "enzyme" will cure or relieve the disease, which is really amazing. However, "enzyme" is expensive, ranging from tens of yuan to several thousand yuan a bottle, which is beyond the reach of ordinary people. Therefore, some manufacturers sell fermentation barrels, advocate self-made "enzymes", use various fruits and vegetables, add sugar or honey, and let them naturally ferment in closed barrels or kimchi tanks; If you are picky, you can add some yogurt or Bifico (lactic acid bacteria, enterococcus, Bifidobacterium preparation) as seeds to speed up the fermentation. However, this naturally fermented "enzyme" inevitably pollutes harmful bacteria and harms human health, which is not desirable.

The word "enzyme" originated in Japan, which is what we call enzyme. Before liberation, it was also called "enzyme" in textbooks in China, but now it is still called "enzyme" in Taiwan Province Province. However, the health food called "enzyme" on the market now is not the kind of "enzyme" called enzyme. According to the Health Food Pocket Book written by Shinichi Yamauchi, Japan, the original name of "enzyme" in Japan is "plant enzyme ェキス", which means "extract of plant enzyme" or "essence of plant enzyme extraction". It is a kind of fermented food which is beneficial to eating, using wheat, rice germ, soybean and other plant raw materials as raw materials and fermented by lactic acid bacteria or yeast. In addition, it also benefits from the intestinal function of lactic acid bacteria and yeast, which can inhibit the decay of large intestine and the production of toxins such as amines, as well as the nutritional effects of various vitamins, amino acids and mineral elements provided by plant raw materials. In fact, the products of this kind of "enzyme" are similar to soybean paste, beer, yellow wine, vinegar, pickles, wine and black tea fungus. They are all inseparable from the role of enzymes, but although they are called "enzymes", they are not the kind of "enzymes" as biocatalysts. This "enzyme" extract has been eaten in Japan for a long time, but I don't know when "plant enzyme" was simplified into "enzyme", which led people to mistakenly think that this "enzyme" is an enzyme to interpret. Enzymes are indeed used as food supplements. In Europe, America and Japan, various digestive enzymes have been used as digestive drugs or food supplements for many years, but this enzyme is a biocatalyst, but it is different from "enzyme". In order to avoid misunderstanding, it is necessary to clarify. Many literatures about the manufacture and application of enzymes have been published for reference.

The reason why some "enzymes" can prevent or reduce the occurrence of some chronic diseases is mainly due to various nutrients provided by plant raw materials and microorganisms, "plant functional chemical components" in natural plants, and some physiologically active substances produced by fermentation, including vitamins, amino acids, polysaccharides, peptides, polyphenols, flavonoids, mineral elements and organic acids, antioxidant components such as GABA, SOD and catalase, and various probiotics. The function of "enzyme" depends on the variety, type, quantity and fermentation strain of raw materials used. Some "enzymes" can adapt to people with different health conditions because they contain many functional components, which is the same as the high hit rate of shotgun. An important step in making "enzyme" is the selection of fermentation strains, and the ratio of various raw materials is also very important, which is the key to the success or failure of making enzyme. However, in the process of fermentation, biomaterials can produce various products under the catalytic reaction of various enzymes, some of which are beneficial to health and some may also produce unhealthy products. For enzymes, as long as the advantages outweigh the disadvantages, it is easy to be ignored.

Generally speaking, "enzyme" is to improve human health by containing functional components produced by various plant enzymolysis or enzyme transformation. Some products are used to adapt to the health state of most people, and many products are used to adapt to the health state of most people, so its function cannot be explained simply by the function of a certain ingredient. At present, this "enzyme" product still lacks positioning and standards. The production enterprises of "enzyme" are mixed, and the quality of products is also uneven. The product quality of Uni-President enterprises cannot remain stable forever. Many enterprises confuse enzyme with "enzyme" and regard "enzyme" as a panacea to exaggerate publicity, mislead consumption and reap huge profits. Therefore, everyone must keep their eyes open when purchasing "enzyme" products!