Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars
Neel Rajan,
Stephen James Koellner,
Vincent Todd Calabrese,
Arshad Khan
Issue:
Volume 6, Issue 1, February 2018
Pages:
1-4
Received:
23 December 2017
Accepted:
28 December 2017
Published:
11 January 2018
Abstract: α-Amylase, an enzyme present in our saliva and pancreatic secretion, is responsible for the break-down of starch into glucose molecules. Glucose enters into our blood steam and provides energy for various activities. In this study we have noticed that in the presence of caffeine, the enzyme activity is decreased with a decrease in the amount of glucose liberated from the starch hydrolysis. This finding suggests a positive role played by caffeine in the controlling of blood sugar. A possible explanation of enzyme inactivation by caffeine has been discussed in terms of a two-step model that we proposed earlier.
Abstract: α-Amylase, an enzyme present in our saliva and pancreatic secretion, is responsible for the break-down of starch into glucose molecules. Glucose enters into our blood steam and provides energy for various activities. In this study we have noticed that in the presence of caffeine, the enzyme activity is decreased with a decrease in the amount of glu...
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