Healthy Gut has updated its Holozyme digestive enzyme product to expand its focus on fructan sensitivity among people following plant-forward or health-conscious diets.
The US-based digestive health company said the revision reflects growing attention on fermentable carbohydrates known as FODMAPs, particularly fructans, which are present in foods such as garlic, onions, wheat, beans and some vegetables.
While these foods are widely consumed for their nutritional benefits, some individuals report digestive discomfort after eating them, even in the absence of gluten or dairy intolerance.
Fructans are complex fermentable fibres that are not fully broken down by the human digestive system.
If their breakdown by gut microbiota or enzymes is incomplete, fermentation can occur further along the digestive tract, which may contribute to bloating or abdominal discomfort.
The updated formulation adds microbial inulinase supplied by Bio-Cat, a biotechnology company specialising in enzyme development.
Inulinase, also known as fructanase, targets fructans, including those found in garlic and onions.
Healthy Gut CEO Steven Wright said: “Many people assume ongoing bloating points to gluten or dairy intolerance, but that explanation does not always align with dietary patterns we see today.
“This formulation update reflects a growing body of research indicating that fructans can be a distinct digestive trigger for some individuals.”
According to laboratory evaluations conducted under simulated gastric conditions, the inulinase used in the product showed activity in releasing fructose from garlic, indicating the breakdown of fructan fibres.
The formulation also includes alpha-galactosidase and xylanase.
Alpha-galactosidase acts on galacto-oligosaccharides found in beans and legumes, while xylanase targets components of plant cell walls present in leafy greens and vegetables.
Healthy Gut said the combination is designed to address meals containing multiple sources of fermentable fibres.
The company noted that removing fructan-containing foods entirely may not be a sustainable long-term approach, as these foods contribute fermentable fibres that support gut microbial diversity.
