Ingredients: Dried Whey, FOS/Fructooligosaccharide (source of prebiotics), Active Dry Yeast, Dried Lactobacillus acidophilus Fermentation Product, Dried Lactobacillus rhamnosus Fermentation Product, Dried Lactobacillus reuteri Fermentation Product, Dried Bifidobacterium adolescentis Fermentation Product, Dried Bifidobacterium longum Fermentation Product, Dried Enterococcus faecium Fermentation Product, Dried fermentation extracts of: Aspergillus oryzae, Aspergillus niger, Trichoderma reesei, Ananas conosus, and Carica papaya
1. Contains a source of Protease which hydrolyzes proteins. One HUT unit of proteolytic (protease) activity is defined as the amount of enzyme that produces, in 1 minute under the specified conditions, a hydrolysate whose absorbance at 275 nm is the same as that of a solution containing 1.10 μg per ml of tyrosine in 0.006N hydrochloric acid. 2. Contains a source of alpha-Amylase which hydrolyzes starch. One Maltose Unit(MU/g or MU/mg) is the amount of enzyme which will liberate 1 milligram of reducing sugar as maltose in 30 minutes under the condition of the assay. SKB U/g=MU/g X 0.128. 3. Contains a source of Hemicellulase which breaks down hemicellulose. One hemicellulose unit(HCU) is defined as the activity that will produce a relative fluidity change of 1 over a period of 5 minutes in locust bean gum substance under the conditions specified 40°C and a pH 4.5. 4. Contains a source of Pectinase which breaks down pectin. Apple Juice Depectinizing Units(AJDU) are determined by correlating the depectinization time of the unknown sample to the depectinization time of enzyme standard of known activity at a pH 3.5 and 45°C. 5. Contains a source of Lipase which hydrolyzes triglycerides. One unit of enzyme activity is defined as that quantity of a standard Lipase preparation(Fungi Lipase International F.I.P.) that liberates the equivalent of 1 μmole of fatty acid from olive oil per minute under assay conditions 37°C pH 7.0. 6. Contains a source of Xylanase which hydrolyzes xylans, a component of hemicellulose. One xylanase unit(XU) is the amount of enzyme which liberates 1 μmole of xylose per minute under the conditions pH 5.3 and 50°C. 7. Contains a source of beta-Glucanase which hydrolyzes beta-glucans, a type of non-starch polysaccharide. One β-glucanase unit(BG) is defined as the amount of enzyme which, under standard conditions, liberates glucose or other reducing carbohydrates with a reduction power corresponding to 1 μmole glucose per minute. 8. Contains a source of Cellulase which breaks down cellulose. The assay is based on the enzymatic hydrolysis of the interior β-1, 4-glucosidic bonds of a defined carboxymethyl cellulose substrate at pH 4.5 and at 40°C. 9. Contains a source of Bromelain which hydrolyzes proteins. From a substrate of gelatin, bromelain liberates amino-compounds that are titrated with NaOH in presence of formaldehyde. 10. Contains a source of Papain which hydrolyzes proteins. Using casein as a substrate, one of the amino acids found upon hydrolysis is L-Tyrosine, which absorbs strongly at 280nm. The concentration of Tyrosine as a function of optical density follows Beer’s Law. 11. Contains a source of alpha-Galactosidase which hydrolyzes oligosaccharides. This procedure is used to determine α-galactosidase activity in enzyme preparations derived from Aspergillus niger, var. The assay is based on a 15-min hydrolysis of a p-nitrophenyl- α-D-galactopyranoside followed by spectrophotometric measurement of the liberated 4-nitrophenol. 12. Contains a source of Lactase which hydrolyzes lactose to glucose and galactose.The assay is based on a 15-min hydrolysis of an o-nitrophenyl-β-D-galactopyranoside(ONPG) substrate at 37°C and at pH 4.5.