ENCAPSULATION OF YEAST ENZYMES FOR IMPROVED FRUIT JUICE TOLERANCE IN CONGENITAL SUCRASE-ISOMALTASE DEFICIENCY

Abstract

In preliminary experiments, yeast encapsulated in sodium alginate beads was introduced into sucrose-containing fruit juices. The yeast’s metabolic activity hydrolyzed sucrose and isomaltose into glucose and fructose, confirmed by Benedict’s test. Encapsulated beads were reusable and functionally stable at 0°C–37°C for up to two weeks. CSID, a rare autosomal recessive disorder, impairs digestion of sucrose and isomaltose, often mimicking IBS and leading to misdiagnosis^1,2. Its estimated prevalence is 31.4 per million births (95% CI: 28.3–34.8)³, with possible underdiagnosis in regions like Turkey⁴. Current dietary management is restrictive⁵ ; thus, enzyme supplementation via yeast encapsulation offers a low-cost, safe, and effective alternative. This method may also benefit other enzyme-deficiency disorders, such as lactose intolerance. Further clinical studies are needed to evaluate long-term safety and efficacy.