Invertase

What is Invertase?

Invertase, also known as sucrase, is a digestive enzyme that catalyses the breakdown of sucrose into its two component sugars, glucose and fructose. This process is known as inversion, which is where the enzyme derives its name. Invertase is naturally produced in the small intestine of humans, however as we age invertase enzyme action decreases. This can lead to reduced digestive efficiency and poorer nutrient absorption, meaning that supplementing this enzyme may become increasingly beneficial with age.

Health Benefits:

Supports Digestion

Invertase helps the body efficiently digest sucrose, converting it into the highly bioavailable monosaccharides glucose and fructose which supports the absorption of these essential nutrients in the small intestine. Through its contributions to digestion, invertase may reduce digestive discomfort such as bloating, gas and cramping associated with sugar malabsorption.

Blood Sugar Balancing

More efficient sucrose digestion may help to maintain healthy and balanced blood sugar levels. One study found that enzymatic treatment of apple juice with invertase, glucose oxidase and catalase led to its sugar content being reduced by 21%, as well as a significant reduction in glycaemic load, indicating a reduced increase in blood sugar levels following consumption. Balanced blood sugar levels is key to maintaining energy, cognitive function, mood stability, and may help to prevent the development of chronic diseases such as type 2 diabetes and obesity.

Immune System Function Enhancement

Invertase may have immune boosting effects as it can act as a powerful anti-microbial and antioxidant agent, and therefore may help to prevent bacterial infection and gut fermentation due to oxidation. One example of invertase’s potential role in supporting the immune system is its long history of use in ancient India, where raw honey (which is rich in invertase) was used to kill bacteria, reduce intestinal ailments, and treat patients with heart weakness.

Typical Use:

Invertase is commonly included in supplements, particularly as an ingredient within digestive enzyme blends where it is often combined with amylase and lactase. Supplements containing this enzyme are widely used to support carbohydrate and sugar digestion, and are therefore typically taken alongside meals.

Invertase is also used in the production of confectionery, syrups, and functional foods to modify sweetness, texture, and shelf stability. It has traditionally been used to prevent the crystallisation of sugar, create liquid centres in chocolates and improve sweetness perception.