Amylases

Amylases

Amylases (pronunciation: /ˈamɪleɪz/) are a type of enzyme that help digest carbohydrates. They are produced in the pancreas and the salivary glands that release into the small intestine and mouth, respectively.

Etymology

The term "Amylase" is derived from the French "amylase" and the Greek "amylon" which, when combined, mean "starch breaker."

Function

Amylases break down starch into sugars. They are present in the saliva where they start the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase turns some of their starch into sugar in the mouth.

Types of Amylases

There are three main types of amylases:

• Alpha-amylase: It is the most common type of amylase found in humans and other mammals as well as in some fungi and bacteria.

• Beta-amylase: This type of amylase is present in fungi, bacteria, and plants, especially in the seeds.

• Gamma-amylase: Gamma-amylase is responsible for cleaving the last glucose residue of amylose, rendering a glucose molecule and a shorter amylose chain.

Medical Significance

Amylase has significant medical importance. High or low levels of amylase in the blood may indicate a problem with the pancreas. Amylase levels in the blood are measured to diagnose and monitor pancreatitis and other disorders of the pancreas.

Related Terms

• Enzyme
• Pancreas
• Salivary glands
• Small intestine
• Starch
• Sugar
• Alpha-amylase
• Beta-amylase
• Gamma-amylase
• Pancreatitis

External links

• Medical encyclopedia article on Amylases
• Wikipedia's article - Amylases

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