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Taka-diastase is a digestive enzyme preparation derived from the fermentation of starch by the fungus *Aspergillus oryzae* (Koji). Discovered in 1894 by the Japanese chemist Dr. Jokichi Takamine, it was first launched in 1899 by Sankyo Co., Ltd. (now Daiichi Sankyo Healthcare) as a starch-degrading agent to support digestion. Taka-diastase primarily contains alpha-amylase, which catalyzes the hydrolysis of alpha-1,4-glucosidic linkages in starch and other polysaccharides, breaking them down into simpler sugars like maltose and glucose. It is used as an active ingredient in over-the-counter gastrointestinal medications, such as New Takadia Tablets and Daiichi Sankyo Gastrointestinal Medicine Plus, to treat symptoms of indigestion, bloating, and dyspepsia.
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