Maltase
Maltase (pronounced: mawl-teys) is an enzyme that plays a crucial role in the digestion of maltose, a sugar found in various foods.
Etymology
The term "Maltase" is derived from the word "malt," which refers to germinated cereal grains that have been dried in a process known as "malting." The suffix "-ase" is used in biochemistry to form names of enzymes.
Function
Maltase is produced by the cells lining the small intestine and is responsible for breaking down maltose into two molecules of glucose, which can then be absorbed into the bloodstream and used by the body for energy.
Related Terms
- Enzyme: A protein that acts as a biological catalyst to speed up a chemical reaction.
- Maltose: A sugar produced during the malting process and broken down by maltase.
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Small intestine: The part of the gastrointestinal tract where most of the end absorption of nutrients occurs.
Health Implications
A deficiency in maltase can lead to maltose intolerance, a condition characterized by abdominal pain, bloating, and diarrhea after consuming foods containing maltose. This condition is typically managed by following a diet low in maltose.
See Also
- Disaccharidase: A type of enzyme, like maltase, that breaks down certain types of sugars.
- Digestive enzyme: Enzymes that break down polymeric macromolecules into their smaller building blocks, in order to facilitate their absorption by the body.
External links
- Medical encyclopedia article on Maltase
- Wikipedia's article - Maltase
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