Amylase Meaning: Definition, Examples, and Translations
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amylase
[หรฆmษชleษชz ]
Definition
biochemistry function
Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars. It plays a crucial role in the digestion of carbohydrates, breaking down complex sugars into simpler sugars such as glucose and maltose. Amylase is produced in the salivary glands and pancreas, making it essential for digestive processes. This enzyme is found in various forms, primarily alpha-amylase and beta-amylase, each serving different functions in the breakdown of starch. The presence and activity of amylase can also be used clinically to assess pancreatic health or diagnose disorders.
Synonyms
amylolytic enzyme, carbohydrase, starch hydrolyzing enzyme.
Examples of usage
- Saliva contains amylase to begin carbohydrate digestion.
- Amylase levels can indicate pancreatic disease.
- This enzyme is vital for starch digestion in humans.
Translations
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Interesting Facts
Science
- Amylase is crucial in digestion; it starts breaking down starches in the mouth and continues in the pancreas.
- Two main types of amylase exist: salivary amylase, found in saliva, and pancreatic amylase, released in the small intestine for further starch breakdown.
- People with certain genetic variations might produce less amylase, affecting how they process carbohydrates.
Nutrition
- Foods rich in carbohydrates, like bread and pasta, require amylase for proper digestion and energy conversion.
- Some health conditions, such as pancreatitis, can reduce the body's ability to produce amylase, affecting nutrient absorption.
- Adding more whole foods in your diet, such as fruits and vegetables, can naturally increase enzyme production, including amylase.
Health
- A blood test measuring amylase levels can help diagnose pancreatic or salivary gland issues.
- High levels of amylase in the blood might indicate conditions like mumps or pancreatitis, serving as a crucial diagnostic tool.
- Researchers explore the role of amylase in weight management, studying how it influences carbohydrate metabolism and appetite.
History
- The discovery of amylase is attributed to scientists like Anselme Payen in 1833, who first isolated the enzyme from saliva.
- Historical texts show that ancient civilizations understood the digestive effects of fermenting grains, hinting at the work of amylase long before it was scientifically identified.
- In the past, amylase-rich foods like fermented bread were used as dietary staples, showcasing intuition about its role in digestion.
Origin of 'amylase'
Main points about word origin
- The term 'amylase' comes from the Greek word 'amylon,' meaning starch, combined with 'ase,' which is used to denote enzymes.
- The concept of enzymes, including amylase, emerged in the 19th century as scientists studied how substances in living organisms worked.
The term 'amylase' originates from the Greek word 'amylon', which means 'starch' or 'meal', and the suffix '-ase', used to denote enzymes. The discovery of amylase dates back to the mid-19th century when scientists began to explore the biochemical processes involved in digestion. In 1833, French chemist Anselme Payen was the first to isolate the enzyme from malt. He recognized its function in the breakdown of starch, which led to a greater understanding of carbohydrate metabolism. The identification and classification of amylase paved the way for further research into other enzymes and their roles in biological processes, especially digestion. Over the years, advancements in biochemistry and molecular biology have revealed more about the structure and function of amylase, including the different types that exist in various organisms.