Papayotin, also known as papain, is a proteolytic enzyme extracted from the latex of the papaya fruit (Carica papaya). Its use in the management of dyspepsia (indigestion) is supported by both its biochemical properties and some clinical research. Papain acts by breaking down proteins into smaller peptides and amino acids, thereby facilitating digestion, especially in individuals with compromised digestive enzyme activity. This enzymatic function has led to its inclusion in various over-the-counter digestive supplements.

Several clinical and preclinical studies have evaluated the efficacy of papain and related proteolytic enzymes in relieving symptoms of dyspepsia, such as bloating, discomfort, and early satiety. A few controlled trials and observational studies have suggested that papain, alone or in combination with other enzymes, can modestly improve symptoms of indigestion, particularly in cases attributed to functional dyspepsia or mild pancreatic insufficiency. However, the overall quality and size of these studies are limited, and systematic reviews generally rate the evidence as low to moderate due to methodological shortcomings and inconsistent results.

Traditionally, papaya preparations, including papayotin, have been used in folk medicine for digestive complaints. Modern use is primarily based on its established proteolytic activity and some supportive, albeit limited, scientific data. As such, the evidence supporting papayotin for dyspepsia is stronger than mere tradition, but not robust enough for unequivocal endorsement.