Aspergillus oryzae
Aspergillus oryzae
Snapshot
Aspergillus oryzae is a beneficial fermentation fungus used in digestive enzyme supplements to support nutrient absorption, gut health, and metabolic efficiency.
What is Aspergillus oryzae?
Aspergillus oryzae is a species of mold used in the fermentation of traditional Asian foods like miso, soy sauce, and sake. In the nutraceutical industry, it’s prized for producing a wide array of digestive enzymes—including proteases, amylases, and lipases—making it a core ingredient in enzyme-based supplements designed to aid digestion and promote gut health.
Where It Comes From
Aspergillus oryzae is cultivated on non-GMO, food-grade substrates such as rice or soy in controlled fermentation environments. The mold is not consumed directly but used to create enzyme-rich extracts that are purified, dried, and standardized for use in digestive support supplements. Its use dates back over 2,000 years in Japanese and Chinese cuisine.
Key Nutrients & Compounds
Aspergillus oryzae produces a wide range of enzymes including amylase to break down carbohydrates and starch, protease to support protein digestion, lipase for fat breakdown, cellulase for digesting plant fibers, and lactase to aid those with lactose intolerance. These enzymes improve digestive efficiency and nutrient bioavailability.
Health Benefits
The enzyme complex derived from Aspergillus oryzae promotes more complete digestion, reducing gas, bloating, and indigestion. It improves nutrient absorption and can assist individuals with enzyme deficiencies or suboptimal digestion—especially those on high-protein or high-fat diets. It supports gut health by reducing fermentation of undigested food and may help alleviate food sensitivities. There is emerging evidence that fermented products containing A. oryzae can also promote healthy gut microbiota and antioxidant activity.
Recommended Dosage
Dosage depends on enzyme activity units rather than weight. A typical digestive enzyme blend containing Aspergillus oryzae-derived enzymes is taken in 1–2 capsules with meals. Products are often standardized to specific activity units (e.g., HUT for protease or DU for amylase), with dosing based on meal size and macronutrient content.
How to Use It
Aspergillus oryzae-derived enzymes are taken with food to assist digestion. They come in capsules or chewable tablets, often blended with other plant-based or microbial enzymes. It’s best to take them 5–10 minutes before or during a meal.
Who Should Use It?
This ingredient is ideal for those with digestive discomfort, low stomach acid, enzyme insufficiency, or diets high in protein, fat, or fiber. It is also suitable for vegetarians and vegans who want plant-based enzyme support. Those on restrictive diets, or who experience bloating or food intolerance symptoms, may also benefit.
Possible Interactions or Cautions
Aspergillus oryzae is generally recognized as safe (GRAS) and well tolerated. However, individuals with mold allergies or severe immune suppression should exercise caution. Enzymes may also increase the absorption of certain medications—consult a healthcare provider if on prescription drugs.
Final Thoughts
Aspergillus oryzae is a time-tested, fermentation-derived source of broad-spectrum digestive enzymes that can greatly enhance digestive function and nutrient uptake. Its versatility and effectiveness make it a foundational ingredient in many modern digestive health formulations.
Scientific Studies
Tokuda, H., et al. (2008). Fermented rice bran with Aspergillus oryzae suppresses intestinal polyp formation in Apc mutant mice. International Journal of Oncology, 33(5), 1081–1085. https://doi.org/10.3892/ijo_00000093
Kato, N., et al. (2002). Fermented Koji extract from Aspergillus oryzae improves intestinal function and defecation in humans. Journal of Health Science, 48(4), 313–318. https://doi.org/10.1248/jhs.48.313
Nout, M. J. R., & Aidoo, K. E. (2002). Asian fungal fermented food. In Encyclopedia of Food Microbiology. Academic Press, 2002. https://doi.org/10.1016/B0-12-227070-3/00061-8