Xylanase

What is Xylanase?

Xylanase is a digestive enzyme that breaks down xylans, a type of complex polysaccharide found in plant cell walls. Xylans are present in foods such as whole grains, cereals, seeds, legumes, and certain vegetables meaning that xylanase plays a key role in the digestion of these foods. Natural sources of xylanase include microorganisms such as fungi (e.g. Trichoderma, Turkey Tail) or bacteria (e.g. Bacillus) and the enzyme is often purified for use in supplements, and industrial applications.

Health Benefits:

Supports Digestion and Nutrient Absorption

Xylanase supports the digestion of xylans found within many plant-based foods rich in fibre and supports efficient absorption of nutrients. Healthy digestion and nutrient absorption is key to overall health and wellbeing as it is how the body obtains energy, grows and develops. There are many negative consequences of poor digestion including nutrient deficiency, malnutrition, the development of metabolic disorders, and poor immune system function.

Promotes a Balanced Microbiome

Xylanase can modulate the gut microbiome by acting as a prebiotic, promoting beneficial bacteria such as Lactobacillus and Bifidobacterium. One study found that when fed a high fibre diet, treatment with xylanase led to increased microbial diversity and notable increases in healthy bacteria's across the large intestine of pigs including Lactobacillus, Bifidobacterium, and Faecalibacterium. A balanced microbiome is key to healthy digestion and effective immune system function.

Reduces Digestive Discomfort

Through supporting digestive health, xylanase is valuable for its ability to potentially alleviate digestive discomfort such as bloating, abdominal pain and gas.

Typical Use:

Xylanase is commonly included in broad-spectrum digestive enzyme formulas, particularly those designed to support the digestion of grains, cereals, and high-fibre meals. Such products are most beneficial for individuals consuming diets rich in whole grains, legumes, and plant fibres, or those who experience digestive discomfort after eating such foods.

Xylanase also has a long history of use in food processing and baking, where it improves dough handling, bread volume, and texture by modifying fibre structure in flour.