- May 2, 2014 at 11:06 pm #118630
After studying some microbiology it seems certain bacteria use chitinase to fight fungus. The reason why fungus is so resilient is because the chitin makes its cell membrane really tough. Certain bacteria produces chitinase to degrade chitin so candida’s cell membrane is more on the same level as every other cell. In order for our immune cells/good bacteria to have a good chance at eliminating/controlling fungal candida chitin needs to be degraded or broken down.
Has anyone ever ordered chitinase through a lab? Curious if anyone has found a pure chitinase(enzyme)?
I’m exploring the availability of chitinase and welcome anyone to explore it as well.
Right now alibaba does have some companies that produce chitinase but I don’t know about it’s purity. What’s interesting is that the chitinase synthesized in the labs come from bacteria strains.
If it is possible to find a pure chitinase than stability in the GI tract is going to be the next obstacle.May 5, 2014 at 10:01 pm #118678
Microbioligist told me that chitinase is too expensive to make so it looks like that is not a option. Chitin inhibitors are the alternative, but as far as I know there are no readily available chitin inhibitors except for lufenuron.May 5, 2014 at 10:55 pm #118679
rasterParticipantTopics: 104Replies: 6837
dvjorge has an old post on it:
Able examined chitin inhibitors existing in oats.
Sounds like you’ve looked at this for 2 years now!
Is the world biofilm an alternative name for chitin?
Ellagic acid was another one that tdog mentioned.
-rasterMay 6, 2014 at 12:41 pm #118686
Raw oat groat extract is suppose to have some chitinase. I don’t think it is a chitin inhibitor.
Biofilm is different than chitin. Chitin is a component of its cell membrane whereas biofilm is what’s created outside of the cell.
Ellagic acid is weak and did not notice any difference with it. I think candida can nuetralize/adapt to it too easily. It might help a little with some people but I don’t see it being significant.
I think the natural sources of chitinase are raw oat groat extract and papaya seeds but it’s hard to say how much chitinase you get from those.
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