Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Aspergillus oryzae, a filamentous fungus, has been used for centuries in East Asian food fermentation, especially in the production of sake, soy sauce, and miso. Its traditional use for supporting digestion or treating indigestion is rooted in the observation that it produces a range of digestive enzymes, such as amylases, proteases, and lipases, which help break down complex carbohydrates, proteins, and fats in food. In traditional medicine systems, especially in Japan and China, foods fermented with A. oryzae have been regarded as easier to digest and sometimes recommended for those with weak digestion.

However, direct scientific evidence supporting the use of purified A. oryzae or its enzyme extracts for treating indigestion (dyspepsia) in humans is limited. Most of the support comes from the biochemical rationale that enzymes aid digestion, and from traditional associations with improved digestive comfort. There have been a few animal studies and in vitro reports demonstrating enhanced breakdown of nutrients with these enzymes, but robust clinical trials in humans are lacking. Thus, while the use is justified traditionally and biochemically plausible, direct scientific validation—especially in the context of clinical studies for indigestion—is weak.

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