Maltase Enzyme Information

Maltase is a digestive enzyme found in plants, animals, bacteria, fungi, yeast, and humans. In humans, it is found in the small intestine, and is believed to be synthesized by cells of the intestinal wall's mucous membrane lining. Digestive enzymes such as maltase are proteins that help the body process food properly by breaking down large molecules into their smaller components, which can then be more easily absorbed. Without these enzymes, the body wouldn't be able to properly absorb nutrients from food.

During digestion, pancreatic or salivary enzymes called amylases partially convert starch into the carbohydrate maltose, which is found in grains and cereals. After this process is completed, the intestine secrets maltase enzymes, which splits maltose into two molecules of the simple sugar glucose, a more readily usable sugar that is our body's primary source of energy. The glucose is then absorbed into the blood, although it can also be stored in the liver for future use.

The maltase enzyme is shaped in such a way that it can split the bond between the two glucose molecules that make up maltose. In fact, the only purpose maltase serves is to break down maltose molecules and free individual glucose molecules for absorption by the body. Because it is so uniquely shaped, it’s able to perform this process quickly and efficiently, but it does not affect any other sugar besides maltose, also known as malt sugar.

Maltase enzymes are naturally occurring in the human body, but they can become depleted by poor diet and eating habits, reaching or passing middle age, taking antibiotics, anti-inflammatory drugs, or other medication, or having a pre-existing illness or intestinal problems. When these enzymes are depleted, it may lead to heartburn, acid indigestion, food sensitivities, and other ailments.