{"id":171721,"date":"2020-06-26T12:46:20","date_gmt":"2020-06-26T10:46:20","guid":{"rendered":"https:\/\/gymbeam.com\/blog\/prebavni-encimi-njihove-vrste-viri-in-pomen-za-clovesko-telo\/"},"modified":"2023-09-01T13:40:15","modified_gmt":"2023-09-01T11:40:15","slug":"prebavni-encimi-njihove-vrste-viri-in-pomen-za-clovesko-telo3","status":"publish","type":"post","link":"https:\/\/gymbeam.si\/blog\/prebavni-encimi-njihove-vrste-viri-in-pomen-za-clovesko-telo3\/","title":{"rendered":"Prebavni encimi &#8211; njihove vrste, viri in pomen za \u010dlove\u0161ko telo"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_72 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/gymbeam.si\/blog\/prebavni-encimi-njihove-vrste-viri-in-pomen-za-clovesko-telo3\/#Kaj_je_encim\" title=\"Kaj je encim?\">Kaj je encim?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/gymbeam.si\/blog\/prebavni-encimi-njihove-vrste-viri-in-pomen-za-clovesko-telo3\/#Prebavni_encimi\" title=\"Prebavni encimi\">Prebavni encimi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/gymbeam.si\/blog\/prebavni-encimi-njihove-vrste-viri-in-pomen-za-clovesko-telo3\/#Hrana_ki_vsebuje_prebavne_encime\" title=\"Hrana, ki vsebuje prebavne encime\">Hrana, ki vsebuje prebavne encime<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/gymbeam.si\/blog\/prebavni-encimi-njihove-vrste-viri-in-pomen-za-clovesko-telo3\/#Dopolnjevanje_encimov\" title=\"Dopolnjevanje encimov\">Dopolnjevanje encimov<\/a><\/li><\/ul><\/nav><\/div>\n<p><span lang=\"SL\">Ali veste, kako delujejo prebavni encimi, na primer <strong>amilaza ali proteaza<\/strong>? Encimi so vrste beljakovin, ki <strong>pospe\u0161ijo kemi\u010dne reakcije, prebavni encimi<\/strong> pa so pomembni za predelavo hrane. Spoznajte <strong>funkcijo, mesto delovanja in vrste prebavnih encimov.<\/strong><\/span><\/p>\n<p><span lang=\"SL\">Encimi v telesu delujejo kot &#8220;pospe\u0161evalci&#8221; kemi\u010dnih reakcij in zagotavljajo ve\u010d procesov, <strong>vklju\u010dno s prebavo hrane.<\/strong> Spoznajte <strong>vrste encimov, njihovo mesto delovanja, njihov izvor in funkcije<\/strong>. Telo jih ustvari naravno, lahko pa jih zau\u017eijemo tudi s prehrano ali v obliki prehranskih dopolnil. Spoznajte <strong>amilazo, lipazo in proteazo<\/strong> ter njihov pomen za pravilno prehrano. <\/span><\/p>\n<h2 dir=\"ltr\"><span class=\"ez-toc-section\" id=\"Kaj_je_encim\"><\/span><strong><span style=\"color: #ff6600;\">Kaj je encim?<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong><span lang=\"SL\">Encimi<\/span><\/strong><span lang=\"SL\"> so pomemben sestavni del \u010dlove\u0161kega telesa, saj <strong>v telesu opravljajo ve\u010d funkcij<\/strong>. Biolo\u0161ki izraz encim je uvedel nem\u0161ki fiziolog <strong>Wilhelm K\u00fchne<\/strong> leta 1878. Temelji na sodobni gr\u0161\u010dini in besedi encim, ki jo lahko ohlapno prevedemo kot &#8220;kvas&#8221; (kva\u0161en). Encimi so beljakovinske molekule, ki povi\u0161ajo hitrost (katalizirajo) kemijskih reakcij v telesu. V nekaterih primerih <strong>lahko &#8220;pospe\u0161ijo&#8221; odziv do 1.000.000-krat hitreje.<\/strong> Pomembni so za delovanje prebave, presnove, pa tudi za replikacijo \u010dlove\u0161ke DNK ali odstranjevanje toksinov iz telesa. Ena najbolj znanih funkcij beljakovin v telesu je <strong>rast in vzdr\u017eevanje mi\u0161i\u010dne mase<\/strong>, hkrati pa je omenjena encimska funkcija ena temeljnih vlog beljakovin v \u010dlove\u0161kem telesu. V \u010dlove\u0161kem telesu se nenehno dogajajo kemi\u010dne reakcije, <strong>\u010dlove\u0161ke celice pa vsebujejo na tiso\u010de encimov<\/strong>. \u010clove\u0161ka RNK lahko pospe\u0161i dolo\u010dene reakcije v telesu, vendar ve\u010dino biolo\u0161kih reakcij <strong>katalizirajo encimi. <\/strong><span style=\"color: #ff6600;\">[1] [2] [3] [4]<\/span><\/span><\/p>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"display: block; margin-left: auto; margin-right: auto;\" title=\"Kaj so enzimi?\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/_o_je_to_enz_m.jpg\" alt=\"Kaj so encimi?\" width=\"500\" height=\"613\" \/>\n<h3 dir=\"ltr\"><strong><span style=\"color: #ff6600;\">Kako delujejo encimi?<\/span><\/strong><\/h3>\n<p><strong><span lang=\"SL\">\u010clove\u0161ko telo<\/span><\/strong><span lang=\"SL\"> naravno proizvaja encime, njihova funkcija pa je odvisna od njihove specifi\u010dne oblike. <strong>Encimi pospe\u0161ijo reakcije,<\/strong> vendar so zelo selektivni katalizatorji. To pomeni, da vsak encim pospe\u0161i le dolo\u010deno reakcijo. Nekateri od njih razgrajujejo molekule na manj\u0161e ko\u0161\u010dke <strong>za bolj\u0161o absorpcijo v \u010dlove\u0161kem telesu.<\/strong> Drugi so vklju\u010deni v zdru\u017eevanje molekul, ki pomagajo pri ustvarjanju novih molekul. Kot smo \u017ee omenili, je <strong>funkcija encima povezana z njegovo obliko.<\/strong> S spremembo strukture encima lahko encim preneha delovati, to pa lahko povzro\u010dijo <strong>bolezni, vro\u010dina ali stroge kemi\u010dne razmere.<\/strong> <span style=\"color: #ff6600;\">[2] [5]<\/span> <\/span><\/p>\n<p><span lang=\"SL\"> <\/span><\/p>\n<p><strong><span lang=\"SL\">Encimi<\/span><\/strong><span lang=\"SL\"> se delno ve\u017eejo na molekule, imenovane <strong>substrati<\/strong>. <strong>Povezavo me substratom in encimom<\/strong> lahko primerjamo z ujemanjem dveh delov sestavljanke. Vezava nastane zaradi <strong>aktivnega mesta<\/strong> encima, ker ima edinstveno geometrijsko obliko, identi\u010dno molekuli substrata. Posledi\u010dno <strong>iz substrata nastane produkt<\/strong>, in ko zapusti aktivno mesto, encim \u0161e naprej deluje in <strong>se pritrdi na naslednji substrat<\/strong>. <span style=\"color: #ff6600;\">[3] [6]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">  <\/span><\/p>\n<p><strong><span lang=\"SL\">Mehanizmi delovanja encimov<\/span><\/strong><span lang=\"SL\"> so razlo\u017eeni z uporabo <strong>teorije klju\u010davnice in klju\u010da ter teorije induciranega prileganja<\/strong> <span style=\"color: #ff6600;\">[3] [6]<\/span>:<\/span><\/p>\n<p><strong><span lang=\"SL\">Teorija klju\u010davnice in klju\u010da<\/span><\/strong><span lang=\"SL\"> &#8211; teorija, ki jo je <strong>leta 1894 razvil Emil Fischer<\/strong>, definira kombinacijo encima in substrata, tako da ju <strong>primerja s klju\u010dem in klju\u010davnico<\/strong>. Glede na to teorijo je encim v polo\u017eaju klju\u010davnice, <strong>substrat pa je klju\u010d, ki se prilega aktivnemu delu encima<\/strong>. Primerjava s klju\u010dem pomeni tudi, da se klju\u010di ve\u010djih ali manj\u0161ih dimenzij, po mo\u017enosti z druga\u010dno razporeditvijo &#8220;zob&#8221;, <strong>aktivnemu delu encima ne prilegajo pravilno.<\/strong><\/span><\/p>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"display: block; margin-left: auto; margin-right: auto;\" title=\"Kako delujejo enzimi?\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/ako_funguj_enz_my.jpg\" alt=\"Kako delujejo enzimi?\" width=\"700\" height=\"467\" \/>\n<p><strong><span lang=\"SL\">Teorija induciranega prileganja<\/span><\/strong><span lang=\"SL\"> &#8211; teorija klju\u010dev in klju\u010davnic \u017eal <strong>ne razjasni vseh eksperimentalnih dokazov<\/strong>, zato je bila predlagana druga teorija. Glede na to teorijo je encim delno pro\u017een, <strong>substrat pa ima klju\u010dno vlogo pri dolo\u010danju kon\u010dne oblike.<\/strong> Teorija razlaga, zakaj so nekatere molekule lahko vezane na encim, <strong>vendar do reakcije ne pride.<\/strong> Nekatere spojine so pritrjene, vendar do reakcije ne pride, ker je encim preve\u010d deformiran ali so druge molekule premajhne za pravilno poravnavo. Preprosto povedano, <strong>aktivni del encima spremeni obliko<\/strong>, ko zadene substrat, in kataliza se ne za\u010dne, dokler ni <strong>v pravilnem polo\u017eaju in &#8220;zaklenjen&#8221;.<\/strong> <\/span><\/p>\n<p><span lang=\"SL\">  <\/span><\/p>\n<h2 dir=\"ltr\"><span class=\"ez-toc-section\" id=\"Prebavni_encimi\"><\/span><strong><span style=\"color: #339966;\">Prebavni encimi<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span lang=\"SL\">Prebavni encimi so pomembni za \u010dlovekovo prebavo, <strong>pospe\u0161ujejo kemi\u010dne reakcije pri razpadu hrane na komponente, ki jih telo lahko absorbira. <\/strong>Encime najdemo na dolo\u010denih delih prebavnega trakta in jih lahko razdelimo glede na to, katera hranila pomagajo prebaviti. <span style=\"color: #ff6600;\">[7]<\/span><\/span><\/p>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"display: block; margin-left: auto; margin-right: auto;\" title=\"Prebavni encimi - njihove vrste, viri in pomen za \u010dlove\u0161ko telo\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/typy_tr_viacich_enz_mov.jpg\" alt=\"Prebavni encimi - njihove vrste, viri in pomen za \u010dlove\u0161ko telo\" width=\"700\" height=\"467\" \/>\n<h3 dir=\"ltr\"><span style=\"color: #ff6600;\"><strong>Amilaza<\/strong><\/span><\/h3>\n<p><span lang=\"SL\">Amilaza je encim, ki v telesu <strong>razgrajuje ogljikove hidrate in \u0161krob na sladkorje<\/strong>. \u010clove\u0161ko telo proizvaja amilazo v <strong>trebu\u0161ni slinavki, tankem \u010drevesju in \u017elezah.<\/strong> Prebava ogljikovih hidratov, natan\u010dneje \u0161kroba, se za\u010dne v ustni votlini zaradi <strong>vrste amilaze, imenovane ptialin<\/strong>, ki nastaja v \u017elezah slinavkah. Ko jemo, se hrana me\u0161a s slini in tako za\u010dne svoje delo. Delno prebavljen \u0161krob vstopi v \u017eelodec, <strong>kjer \u017eelod\u010dna kislina nevtralizira amilazo<\/strong>. \u0160krob vstopi v tanko \u010drevo, trebu\u0161na slinavka izlo\u010da encime, ki ga v \u010drevesju popolnoma razgradijo. Na koncu celotnega procesa dobimo <strong>glukozo, ki vstopi v krvni obtok.<\/strong> Amilaza v ustni votlini je le majhen del celotne amilaze in ni jasno, zakaj dejansko obstaja. <span style=\"color: #ff6600;\">[5] [8] [9]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">  <\/span><\/p>\n<h3 dir=\"ltr\"><strong><span style=\"color: #ff6600;\">Proteaza<\/span><\/strong><\/h3>\n<p><span lang=\"SL\">Proteaza je <strong>skupina encimov, ki pospe\u0161ijo kemi\u010dne reakcije<\/strong>, povezane s prebavo beljakovin v telesu in nastajajo v <strong>trebu\u0161ni slinavki, \u017eelodcu in tankem \u010drevesju<\/strong>. Poleg prebave beljakovin in njihove razgradnje na aminokisline <strong>je proteaza pomembna tudi pri drugih procesih<\/strong>, kot so spodbujanje imunosti, delitev celic, strjevanje krvi ali recikliranje beljakovin. Proteaza je <strong>koristna za absorpcijo esencialnih aminokislin<\/strong> in je lahko koristna za ljudi s prebavnimi te\u017eavami. Med drugim je glede na raziskavo iz leta 2009 zmes encimov proteaze po treningu <strong>zmanj\u0161ala bole\u010dino in ob\u010dutljivost mi\u0161ic<\/strong> bolje kot placebo. <span style=\"color: #ff6600;\">[5] [10]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">  <\/span><\/p>\n<p><span lang=\"SL\">Proteoliti\u010dni encimi vklju\u010dujejo na primer <strong>pepsin, tripsin ali kimotripsin<\/strong>, vendar so v \u010dlove\u0161kem genomu odkrili do <strong>600 genov proteaze<\/strong>. Te tri encime telo proizvaja v prebavnem traktu, <strong>dobimo pa jih lahko tudi iz dolo\u010dene hrane v obliki prehranskih dopolnil<\/strong>. Najbolj\u0161a vira proteoliti\u010dnih encimov sta ananas (bromelain) in papaja (papain), drugi viri encimov pa vklju\u010dujejo belu\u0161e, kivi, ingver ali kislo zelje. \u010ce nimate dostopa do papaje in ananasa, so prakti\u010dna in cenovno ugodna oblika <a title=\"Bromelain Papain - GymBeam\" href=\"https:\/\/gymbeam.si\/bromelain-papain-gymbeam.html\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #ff6600;\">bromelain in papain v obliki dopolnila<\/span><\/a>. <span style=\"color: #ff6600;\">[11] [12]<\/span><\/span><\/p>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"display: block; margin-left: auto; margin-right: auto;\" title=\"Prebavni encimi\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/bromela_n_a_papa_n_na_podporu_tr_venia.jpg\" alt=\"Prebavni encimi\" width=\"700\" height=\"525\" \/>\n<h3 dir=\"ltr\"><strong><span style=\"color: #ff6600;\">Lipaza<\/span><\/strong><\/h3>\n<p><span lang=\"SL\">Lipaza pomaga razgraditi ma\u0161\u010dobe (trigliceride) na <strong>glicerol in ma\u0161\u010dobne kisline<\/strong>, v telesu pa nastaja v trebu\u0161ni slinavki in tankem \u010drevesju. Skupina encimov lipaze vklju\u010duje ve\u010d vrst encimov, na primer <strong>jetrne lipaze, lipazo trebu\u0161ne slinavke, lipoproteinsko lipazo ali hormonsko ob\u010dutljive lipaze. <\/strong><span style=\"color: #ff6600;\">[5] [13]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">Vendar pri razpadu ma\u0161\u010dob in kasnej\u0161i absorpciji manj\u0161ih delov ne gre le za lipazo, <strong>v tem procesu ima tudi \u017eol\u010d pomembno vlogo.<\/strong> Ko prehranska ma\u0161\u010doba vstopi v tanko \u010drevo, za\u010dne \u017eol\u010dnik lo\u010devati \u017eol\u010d, da pomaga razgraditi ma\u0161\u010dobe na manj\u0161e molekule, s katerimi se lahko spopade lipaza. Bistveno pove\u010dano u\u017eivanje ma\u0161\u010dob pravzaprav ni zdravo, <strong>vendar lahko tudi zmanj\u0161an vnos povzro\u010di te\u017eave<\/strong>. \u010ce je torej v va\u0161i prehrani zelo malo ma\u0161\u010dob, lahko pride do <strong>te\u017eav z \u017eol\u010dnikom, ker se bo v njem kopi\u010dil \u017eol\u010d. <\/strong><span style=\"color: #ff6600;\">[14]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">Za bolj\u0161i pregled predstavljamo<strong> tabelo z glavnimi encimi, ki prebavljajo beljakovine, ogljikove hidrate in ma\u0161\u010dobe <\/strong><span style=\"color: #ff6600;\">[15]<\/span>: <\/span><\/p>\n<div dir=\"ltr\" align=\"left\">\n<div class=\"datagrid\">\n<table>\n<thead>\n<tr>\n<th class=\"s\" style=\"text-align: center;\"><strong>Makrohranilo<\/strong><\/th>\n<th style=\"text-align: center;\"><strong>Encim<\/strong><\/th>\n<th class=\"s\" style=\"text-align: center;\"><strong>Mesto proizvodnje<\/strong><\/th>\n<th class=\"s\" style=\"text-align: center;\"><strong>Mesto delovanja<\/strong><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Beljakovine<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Pepsin<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">\u017delod\u010dne \u017eleze<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">\u017delodec<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Peptidaza<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tanko \u010drevo<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tanko \u010drevo<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tripsin<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Trebu\u0161na slinavka<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tanko \u010drevo<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Ogljikovi hidrati<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Maltaza<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tanko \u010drevo<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tanko \u010drevo<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Amilaza trebu\u0161ne slinavke<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Trebu\u0161na slinavka<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tanko \u010drevo<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Amilaza sline<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">\u017dleze slinavke<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Usta<\/p>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Ma\u0161\u010dobe<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Lipaza<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Trebu\u0161na slinavka<\/p>\n<\/td>\n<td>\n<p dir=\"ltr\" style=\"text-align: center;\">Tanko \u010drevo<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<h2 dir=\"ltr\"><span class=\"ez-toc-section\" id=\"Hrana_ki_vsebuje_prebavne_encime\"><\/span><span style=\"color: #339966;\"><strong>Hrana, ki vsebuje prebavne encime<\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span lang=\"SL\">\u010clove\u0161ko telo ustvarja prebavne sisteme, zahvaljujo\u010d temu posledi\u010dno <strong>pospe\u0161uje reakcije pri prebavi hrane<\/strong>. Naravni prebavni encimi se nahajajo tudi v nekaterih \u017eivilih, <strong>njihovo u\u017eivanje pa lahko podpira \u010dlovekovo prebavo<\/strong>. Predstavili vam bomo vsaj nekaj \u017eivil, katerih vsebnost je koristna za <strong>prebavo beljakovin, ma\u0161\u010dob ali ogljikovih hidratov.<\/strong> <span style=\"color: #ff6600;\">[16]<\/span> <\/span><\/p>\n<h3 dir=\"ltr\"><strong><span style=\"color: #ff6600;\">Kefir<\/span><\/strong><\/h3>\n<p><span lang=\"SL\">Kefir je znan predvsem kot odli\u010den probiotik, zahvaljujo\u010d kateremu imamo <strong>dobro \u010drevesno mikrofloro.<\/strong> To je fermentiran mle\u010dni napitek s konsistenco jogurta, <strong>ki nastane z dodajanjem kefirskih kultur v mleko<\/strong>. \u010ce ste ljubitelji kefirja, boste z veseljem sprejeli novico, da je v njem ve\u010d encimov &#8211; <strong>laktaza, lipaza in proteaza<\/strong>. Zato z u\u017eivanjem kefirja ne boste samo obnovili bakterijsko okolje v prebavnem traktu, ampak tudi podprli prebavo laktoze, ma\u0161\u010dob in beljakovin. <span style=\"color: #ff6600;\">[16] [18]<\/span> <\/span><\/p>\n<h3 dir=\"ltr\"><strong><span style=\"color: #ff6600;\">Ananas<\/span><\/strong><\/h3>\n<p><span lang=\"SL\">Kot smo \u017ee omenili, ananas vsebuje skupino encimov, imenovano <strong>bromelain<\/strong>, ki so proteaze, ki pomagajo pri prebavi beljakovin. \u0160tudija iz leta 2012 ka\u017ee na <strong>terapevtske koristi bromelaina na ve\u010d podro\u010djih<\/strong>. Koristen je na primer pri zdravljenju <strong>bronhitisa, angine pektoris, bla\u017ei drisko, osteoartritis ali nekatere kardiovaskularne bolezni<\/strong>, izbolj\u0161a pa tudi absorpcijo zdravil, predvsem antibiotikov.<br \/>\n<span style=\"color: #ff6600;\">[16] [17]<\/span> <\/span><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" style=\"display: block; margin-left: auto; margin-right: auto;\" title=\"Prebavni encimi\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/anan_s_-_zdroj_bromela_nu.jpg\" alt=\"Prebavni encimi\" width=\"700\" height=\"446\" \/><\/p>\n<h3 dir=\"ltr\"><span style=\"color: #ff6600;\"><strong>Banana<\/strong><\/span><\/h3>\n<p><span lang=\"SL\">Banana ni samo <strong>vir ogljikovih hidratov<\/strong>, ki jih lahko dopolnite po treningu, vsebuje tudi <strong>encime amilazo, maltazo in glukozidazo<\/strong>, ki so koristni za <strong>prebavo ogljikovih hidratov.<\/strong> Ste se \u017ee kdaj vpra\u0161ali, zakaj so zrele banane slaj\u0161e od tistih manj zrelih? Krivi so encimi, saj razgradijo \u0161krob na sladkor, ko banane dozorijo. <span style=\"color: #ff6600;\">[16] [18]<\/span> <\/span><\/p>\n<h3 dir=\"ltr\"><strong><span style=\"color: #ff6600;\">Papaja<\/span><\/strong><\/h3>\n<p><span lang=\"SL\">Papaja in ananas imajo skupno korist za ljudi, ki morajo <strong>bolje prebaviti beljakovine. <\/strong>Tako kot ananas tudi papaja vsebuje proteazo &#8211; <strong>papain. <\/strong>\u010ce vas zanima podpora prebave beljakovin, ne pozabite pose\u010di po papaji, ampak tisti, ki <strong>\u0161e ni povsem zrela<\/strong>. Koli\u010dina papaina v plodu se zmanj\u0161uje, ko papaja dozori. Papain se uporablja za pripravo zdravil in pomaga pri ve\u010d boleznih, <strong>kot so bole\u010dine in otekline, vneto grlo in \u017erelo, luskavica, seneni nahod ali trdovratna driska<\/strong>. <span style=\"color: #ff6600;\">[18] [19]<\/span> <\/span><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" style=\"display: block; margin-left: auto; margin-right: auto;\" title=\"Prebavni encimi\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/miguel-maldonado-Ooj1c6fhdFM-unsplash-min_1.jpg\" alt=\"Prebavni encimi\" width=\"700\" height=\"467\" \/><\/p>\n<h3 dir=\"ltr\"><span style=\"color: #ff6600;\"><strong>Kislo zelje<\/strong><\/span><\/h3>\n<p><span lang=\"SL\">Med fermentiranimi izdelki, <strong>ki podpirajo optimalno prebavo<\/strong>, ni samo kefir, ampak tudi kislo zelje. Kislo zelje je eden najstarej\u0161ih in najpogostej\u0161ih na\u010dinov konzerviranja zelja in je <strong>vir vitaminov, mineralov, mle\u010dne kisline in tiraminov<\/strong>. Vendar je tudi vir prebavnih encimov, \u010de pa \u017eelite pove\u010dati njihovo vsebnost, jejte surovo in nepasterizirano kislo zelje, <strong>ker temperature deaktivirajo encime.<\/strong> <span style=\"color: #ff6600;\">[16] [18] [20]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">Poleg omenjenih petih \u017eivil obstajajo tudi drugi viri, bogati z encimi, kot so <strong>kivi, avokado, marelica, med ali ingver.<\/strong> Prebavni encimi se prakti\u010dno dopolnjujejo v obliki prehranskih <a title=\"DigeZyme 60 kaps - GymBeam\" href=\"https:\/\/gymbeam.si\/digezyme-60-kapsgymbeam.html\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #ff6600;\">dopolnil<\/span><\/a>, ki lahko vsebujejo <strong>kompleks ve\u010d encimov.<\/strong> <span style=\"color: #ff6600;\">[16] [18]<\/span> <\/span><\/p>\n<h2 dir=\"ltr\"><span class=\"ez-toc-section\" id=\"Dopolnjevanje_encimov\"><\/span><span style=\"color: #339966;\"><strong>Dopolnjevanje encimov<\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3 dir=\"ltr\"><span style=\"color: #ff6600;\"><strong>Nezadostna proizvodnja encimov<\/strong><\/span><\/h3>\n<p><span lang=\"SL\">Encimi podpirajo prebavni proces, zato se njihovo pomanjkanje lahko manifestira z \u017eelod\u010dnimi motnjami, napihnjenostjo ali drisko. Zaradi nezadostne proizvodnje encimov lahko pride do <strong>eksokrine pankreati\u010dne insuficience (EPI) ali laktozne intolerance<\/strong>. <span style=\"color: #ff6600;\">[7]<\/span> <\/span><\/p>\n<p><strong><span lang=\"SL\">Eksokrina pankreati\u010dna insuficienca<\/span><\/strong><span lang=\"SL\"> se pojavi, ko trebu\u0161no slinavko po\u0161koduje druga bolezen. Simptomi EPI vklju\u010dujejo <strong>drisko, napihnjenost, prekomerno napenjanje, izgubo telesne te\u017ee ali blato neprijetnega vonja<\/strong>. Eden najpogostej\u0161ih vzrokov za EPI je <span style=\"color: #ff6600;\">[7] [21]<\/span>:<\/span><\/p>\n<ul>\n<li>Kroni\u010dni pankreatitis &#8211; kroni\u010dno vnetje trebu\u0161ne slinavke<\/li>\n<li>Ciste trebu\u0161ne slinavke ali benigni tumorji<\/li>\n<li>Rak trebu\u0161ne slinavke<\/li>\n<li>Operacija trebu\u0161ne slinavke<\/li>\n<li>Cisti\u010dna fibroza &#8211; genetska bolezen, ki prizadene prebavni sistem, plju\u010da in druge organe<\/li>\n<li>Diabetes<\/li>\n<\/ul>\n<p><span lang=\"SL\">Poleg <strong>EPI<\/strong> stanja, povezana z nezmo\u017enostjo prebave, vklju\u010dujejo <strong>laktozno intoleranco<\/strong>. Ta vrsta intolerance nastane zaradi pomanjkanja encima laktaze, ki nastane v tankem \u010drevesju in razgrajuje laktozo. Laktozna intoleranca je lahko primarna in jo povzro\u010di gen, ki je <strong>najpogostej\u0161i pri ljudeh afri\u0161kega, azijskega ali latinoameri\u0161kega porekla<\/strong>. Druge bolezni, na primer <strong>Crohnova bolezen ali celiakija<\/strong>, so lahko tudi razlog za nezmo\u017enost prebave laktoze. Ena od vrst intolerance je tudi prirojena in razvojna, kar je redko in telo laktaze ne proizvaja \u017ee od samega rojstva. <span style=\"color: #ff6600;\">[7] [21]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">Dopolnila, ki vsebujejo prebavne encime, so na voljo <strong>v teko\u010di obliki, v obliki pra\u0161ka ali tablet<\/strong>. V primeru prebavnih motenj se je o u\u017eivanju encimov vedno treba posvetovati z osebnim zdravnikom. Res je, da lahko <strong>izdelki, ki vsebujejo encime, zmanj\u0161ajo prebavne te\u017eave<\/strong>, toda v primeru trajnih prebavnih te\u017eav, podobnih EPI, je vsekakor priporo\u010dljivo, da se obrnete na zdravnika. <span style=\"color: #ff6600;\">[7] [21]<\/span> <\/span><\/p>\n<h3 dir=\"ltr\"><span style=\"color: #ff6600;\"><strong>Prebavni encimi in varnost<\/strong><\/span><\/h3>\n<p><span lang=\"SL\">Prebavne te\u017eave se lahko pojavijo pri ljudeh z aktivnim \u017eivljenjskim slogom, na primer <strong>zaradi pove\u010danega u\u017eivanja beljakovin<\/strong>. Te lahko povzro\u010dijo prebavne motnje, kot so <strong>napihnjenost, napenjanje ali kr\u010di<\/strong>. Ve\u010dina teh te\u017eav je povezana z laktozno intoleranco, ki je pogosta motnja v dru\u017ebi in lahko prizadene <strong>do 75%<\/strong> prebivalstva. <strong>V primeru te\u017eav<\/strong> ob u\u017eivanju sirotkinih beljakovin ni \u0161kodljivo, \u010de raje pose\u017eete po <a title=\"Protein Pure IsoWhey - GymBeam\" href=\"https:\/\/gymbeam.si\/protein-pure-isowhey-gymbeam.html\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #ff6600;\">sirotkinemu izolatu<\/span><\/a> ali <a title=\"Just Whey Protein - GymBeam\" href=\"https:\/\/gymbeam.si\/just-whey-protein-1000-g-gymbeam.html\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #ff6600;\">ve\u010dkomponentnih beljakovinah z dodanimi prebavnimi encimi<\/span><\/a>. <span style=\"color: #ff6600;\">[22]<\/span> <\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" style=\"display: block; margin-left: auto; margin-right: auto;\" title=\"Prebavni encimi\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/image00033-min.jpeg\" alt=\"Prebavni encimi\" width=\"700\" height=\"467\" \/><br \/>\n<span lang=\"SL\">Varnost prebavnih encimov je pogosta tema in moramo omeniti, da <strong>so prebavni encimi varni, \u010de jih uporabljate, kot je priporo\u010deno<\/strong> na embala\u017ei. Tako kot to velja za druga prehranska dopolnila, tudi prebavnih encimov ne bi bilo mogo\u010de prodajati, \u010de ne bi bila varna. Poleg tega je veliko oblik encimov brez recepta, vendar <strong>se njihova cena in kakovost lahko razlikujeta.<\/strong> \u010ce niste prepri\u010dani, je priporo\u010dljivo, da se o seriji encimov v izdelku posvetujete s strokovnjakom in se prepri\u010date, da kupujete izdelek ustrezne cene in kakovosti. \u010ce ste alergi\u010dni ali ne prena\u0161ate dolo\u010denih \u017eivil, <strong>ni slabo preveriti sestavo dopolnil<\/strong> in morebitne prisotnosti alergenov, na primer glutena ali soje. Glede na raziskave je pomembno vedeti, ali je izdelek rastlinskega ali \u017eivalskega izvora, saj lahko to vpliva tudi na njegov u\u010dinek. <strong>\u0160tudije ka\u017eejo tudi na to, da bromelain posega v trombocite<\/strong>, zato naj bi ljudje, ki jemljejo sredstva za red\u010denje krvi, omejili vnos bromelaina, da se izognejo prekomernemu red\u010denju krvi. Na splo\u0161no vam bo natan\u010dno branje navodil za uporabo in embala\u017ee izdelkov veliko povedalo. \u010ce jemljete zdravila, <strong>je priporo\u010dljivo, da se o u\u017eivanju encimov posvetujete z zdravnikom. <\/strong><span style=\"color: #ff6600;\">[23]<\/span> <\/span><\/p>\n<p><span lang=\"SL\">Beljakovine <strong>niso samo gradnik za rast mi\u0161ic<\/strong>, ampak slu\u017eijo tudi kot &#8220;pospe\u0161evalci&#8221; kemi\u010dnih reakcij. \u010clove\u0161ko telo prejme hranila iz hrane, ki jih potrebuje za predelavo v prebavnem traktu, da se lahko absorbirajo in izkoristijo. Prebavni encimi <strong>katalizirajo reakcije<\/strong>, tako da lahko ti procesi potekajo nemoteno. Verjamemo, da vam je \u010dlanek zagotovil potrebne informacije o vrstah prebavnih encimov in njihovih virih. <strong>Ali \u017eelite, da tudi va\u0161i prijatelji izvedo<\/strong> ve\u010d o prebavnih encimih? Potem <strong>\u010dlanek podprite z deljenjem.<\/strong><\/span><\/p>\n<h3 dir=\"ltr\"><strong>Viri: <\/strong><\/h3>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[1]<\/span> Geoffrey M Cooper &#8211; The Central Role of Enzymes as Biological Catalysts &#8211; <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK9921\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK9921\/<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[2]<\/span> Joseph Castro &#8211; How Do Enzymes Work? &#8211; <a href=\"https:\/\/www.livescience.com\/45145-how-do-enzymes-work.html\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.livescience.com\/45145-how-do-enzymes-work.html<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[3]<\/span> Tim Newman &#8211; Enzymes: How they work and what they do &#8211; <a href=\"https:\/\/www.medicalnewstoday.com\/articles\/319704\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.medicalnewstoday.com\/articles\/319704<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[4]<\/span> enzyme (n.) &#8211; <a href=\"https:\/\/www.etymonline.com\/word\/enzyme\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.etymonline.com\/word\/enzyme<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[5]<\/span> James Roland &#8211; Why Are Enzymes Important? &#8211; <a href=\"https:\/\/www.healthline.com\/health\/why-are-enzymes-important\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.healthline.com\/health\/why-are-enzymes-important<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[6]<\/span> Ms. P. Benitta Christy, S. Kavitha &#8211; ROLE OF ENZYMES &#8211; <a href=\"http:\/\/www.recentscientific.com\/sites\/default\/files\/download_50.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/www.recentscientific.com\/sites\/default\/files\/download_50.pdf<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[7]<\/span> What Are Digestive Enzymes? &#8211; <a href=\"https:\/\/www.webmd.com\/diet\/what-are-digestive-enzymes#1\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.webmd.com\/diet\/what-are-digestive-enzymes#1<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[8]<\/span> Amylase Enzyme: An Essential Digestive Component &#8211; <a href=\"https:\/\/enzymedica.com\/blogs\/digest-this\/amylase-an-essential-digestive-enzyme\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/enzymedica.com\/blogs\/digest-this\/amylase-an-essential-digestive-enzyme<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[9]<\/span> Catherine Peyrot des Gachons, Paul A. S. Breslin &#8211; Salivary Amylase: Digestion and Metabolic Syndrome &#8211; <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC6825871\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC6825871\/<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[10]<\/span> What is Protease? &#8211; <a href=\"https:\/\/enzyscience.com\/blogs\/news\/what-are-protease\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/enzyscience.com\/blogs\/news\/what-are-protease<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[11]<\/span> Judith S. Bond &#8211; Proteases: History, discovery, and roles in health and disease &#8211; <a href=\"https:\/\/www.jbc.org\/content\/294\/5\/1643.full\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.jbc.org\/content\/294\/5\/1643.full<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[12]<\/span> Jillian Kubala &#8211; Proteolytic Enzymes: How They Work, Benefits and Sources &#8211; <a href=\"https:\/\/www.healthline.com\/nutrition\/proteolytic-enzymes\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.healthline.com\/nutrition\/proteolytic-enzymes<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[13]<\/span> Yasaman Pirahanchi; Sandeep Sharma &#8211; Biochemistry, Lipase &#8211; <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK537346\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK537346\/<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[14]<\/span> What is Lipase? &#8211; <a href=\"https:\/\/enzymedica.com\/blogs\/ingredient-science\/what-is-lipase\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/enzymedica.com\/blogs\/ingredient-science\/what-is-lipase<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[15]<\/span> Ben Fuchs &#8211; Enzyme Nutrition &#8211; <a href=\"https:\/\/pharmacistben.com\/nutrition\/enzyme-nutrition\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/pharmacistben.com\/nutrition\/enzyme-nutrition\/<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[16]<\/span> Ryan Raman &#8211; 12 Foods That Contain Natural Digestive Enzymes &#8211; <a href=\"https:\/\/www.healthline.com\/nutrition\/natural-digestive-enzymes\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.healthline.com\/nutrition\/natural-digestive-enzymes<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[17]<\/span> Rajendra Pavan, Sapna Jain, Shraddha, Ajay Kumar &#8211; Properties and Therapeutic Application of Bromelain: A Review &#8211; <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC3529416\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC3529416\/<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[18]<\/span> High Enzyme Foods &#8211; <a href=\"https:\/\/enzymedica.com\/blogs\/digest-this\/high-enzyme-foods\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/enzymedica.com\/blogs\/digest-this\/high-enzyme-foods<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[19]<\/span> PAPAIN &#8211; <a href=\"https:\/\/www.rxlist.com\/papain\/supplements.htm\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.rxlist.com\/papain\/supplements.htm<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[20]<\/span> Christa Raak, Thomas Ostermann, Katja Boehm, Friedrich Molsberger &#8211; Regular Consumption of Sauerkraut and Its Effect on Human Health: A Bibliometric Analysis &#8211; <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC4268643\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC4268643\/<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[21]<\/span> Ann Pietrangelo &#8211; The Role of Digestive Enzymes in Gastrointestinal Disorders &#8211; <a href=\"https:\/\/www.healthline.com\/health\/exocrine-pancreatic-insufficiency\/the-role-of-digestive-enzymes-in-gi-disorders\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.healthline.com\/health\/exocrine-pancreatic-insufficiency\/the-role-of-digestive-enzymes-in-gi-disorders<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[22]<\/span> Ryan Raman &#8211; Does Too Much Whey Protein Cause Side Effects? &#8211; <a href=\"https:\/\/www.healthline.com\/nutrition\/whey-protein-side-effects\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.healthline.com\/nutrition\/whey-protein-side-effects<\/a><\/p>\n<p dir=\"ltr\"><span style=\"color: #ff6600;\">[23]<\/span> Danielle Dresden &#8211; Will digestive enzymes help IBS? &#8211; <a href=\"https:\/\/www.medicalnewstoday.com\/articles\/320823\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.medicalnewstoday.com\/articles\/320823<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Prebavni encimi so beljakovine, ki med predelavo hrane pospe\u0161ijo kemi\u010dne reakcije v telesu. Spoznajte amilazo, lipazo in proteazo ter njihove funkcije.<\/p>\n","protected":false},"author":25,"featured_media":158345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":7,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[122],"tags":[],"filter_section":[],"filter_attribute":[],"class_list":{"0":"post-171721","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-hrana-in-zdrav-zivljenjski-slog","8":"h-entry","9":"hentry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Prebavni encimi - njihove vrste, viri in pomen za \u010dlove\u0161ko telo - GymBeam Blog<\/title>\n<meta name=\"description\" content=\"Prebavni encimi so beljakovine, ki med predelavo hrane pospe\u0161ijo kemi\u010dne reakcije v telesu. 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