α-Amylase - Misplaced Pages

α-Amylase is an enzyme (EC 3.2.1.1; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process:

Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units

It is the major form of amylase found in humans and other mammals. It is also present in seeds containing starch as a food reserve, and is secreted by many fungi. It is a member of glycoside hydrolase family 13.

In human biology

Although found in many tissues, amylase is most prominent in pancreatic juice and saliva, each of which has its own isoform of human α-amylase. They behave differently on isoelectric focusing, and can also be separated in testing by using specific monoclonal antibodies. In humans, all amylase isoforms link to chromosome 1p21 (see AMY1A).

Salivary amylase (ptyalin)

Amylase is found in saliva and breaks starch into maltose and dextrin. This form of amylase is also called "ptyalin" /ˈtaɪəlɪn/, which was named by chemist Jöns Jacob Berzelius. The name derives from the Greek word πτυω (I spit), because the substance was obtained from saliva. It will break large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose. Ptyalin acts on linear α(1,4) glycosidic linkages, but compound hydrolysis requires an enzyme that acts on branched products. Salivary amylase is inactivated in the stomach by gastric acid. In gastric juice adjusted to pH 3.3, ptyalin was totally inactivated in 20 minutes at 37 °C. In contrast, 50% of amylase activity remained after 150 minutes of exposure to gastric juice at pH 4.3. Both starch, the substrate for ptyalin, and the product (short chains of glucose) are able to partially protect it against inactivation by gastric acid. Ptyalin added to buffer at pH 3.0 underwent complete inactivation in 120 minutes; however, addition of starch at a 0.1% level resulted in 10% of the activity remaining, and similar addition of starch to a 1.0% level resulted in about 40% of the activity remaining at 120 minutes.

Optimum conditions for ptyalin

Optimum pH – 7.0; 5.6-6.9

Human body temperature - 37 degrees Celsius

Presence of certain anions and activators:

Chloride and bromide – most effective

Iodide – less effective

Sulfate and phosphate – least effective

Genetic variation in human salivary amylase

Further information: Amylase § Salivary amylase

The salivary amylase gene has undergone duplication during evolution, and DNA hybridization studies indicate many individuals have multiple tandem repeats of the gene. The number of gene copies correlates with the levels of salivary amylase, as measured by protein blot assays using antibodies to human amylase. Gene copy number is associated with apparent evolutionary exposure to high-starch diets. For example, a Japanese individual had 14 copies of the amylase gene (one allele with 10 copies, and a second allele with four copies). The Japanese diet has traditionally contained large amounts of rice starch. In contrast, a Biaka individual carried six copies (three copies on each allele). The Biaka are rainforest hunter-gatherers who have traditionally consumed a low-starch diet. Perry and colleagues speculated the increased copy number of the salivary amylase gene may have enhanced survival coincident to a shift to a starchy diet during human evolution.

Pancreatic amylase

Pancreatic α-amylase randomly cleaves the α(1-4) glycosidic linkages of amylose to yield dextrin, maltose, or maltotriose. It adopts a double displacement mechanism with retention of anomeric configuration. In humans, the salivary amylase evolved from a copy of it.

In pathology

The test for amylase is easier to perform than that for lipase, making it the primary test used to detect and monitor pancreatitis. Medical laboratories will usually measure either pancreatic amylase or total amylase. If only pancreatic amylase is measured, an increase will not be noted with mumps or other salivary gland trauma.

However, because of the small amount present, timing is critical when sampling blood for this measurement. Blood should be taken soon after a bout of pancreatitis pain, otherwise it is excreted rapidly by the kidneys.

Salivary α-amylase has been used as a biomarker for stress and as a surrogate marker of sympathetic nervous system (SNS) activity that does not require a blood draw.

Interpretation

Increased plasma levels in humans are found in:

Salivary trauma (including anaesthetic intubation)
Mumps – due to inflammation of the salivary glands
Pancreatitis – because of damage to the cells that produce amylase
Kidney failure – due to reduced excretion

Total amylase readings of over 10 times the upper limit of normal (ULN) are suggestive of pancreatitis. Five to 10 times the ULN may indicate ileus or duodenal disease or kidney failure, and lower elevations are commonly found in salivary gland disease.

Genes

salivary – AMY1A, AMY1B, AMY1C
pancreatic – AMY2A, AMY2B

In grain

α-Amylase activity in grain is measured by, for instance, the Hagberg–Perten Falling Number, a test to assess sprout damages, or the Phadebas method. It occurs in wheat.

Industrial use

α-Amylase is used in ethanol production to break starches in grains into fermentable sugars.

The first step in the production of high-fructose corn syrup is the treatment of cornstarch with α-amylase, which cleaves the long starch polymers into shorter chains of oligosaccharides.

An α-amylase called "Termamyl", sourced from Bacillus licheniformis, is also used in some detergents, especially dishwashing and starch-removing detergents.

See amylase for more uses of the amylase family in general.

Potential for medical use

α-Amylase has exhibited efficacy in degrading polymicrobial bacterial biofilms by hydrolyzing the α(1→4) glycosidic linkages within the structural, matrix exopolysaccharides of the extracellular polymeric substance (EPS).

Disease and health relevance

Diabetes: α-glucosidase and alpha-amylase inhibitors are found in several raw plants/herbs such as cinnamon and bacteria containing acarbose They are used as anti-diabetic drugs. The intake of a single dose of before a meal containing complex carbohydrates clearly suppresses the glucose spike and may decrease the postprandial hyperglycemia (higher than 140 mg/dL; >7.8 mmol/L) in patients with type II diabetes.

Buffer inhibition

The tris molecule is reported to inhibit a number of bacterial α-amylases, so they should not be used in tris buffer.

Determination

Several methods are available for determination of α-amylase activity, and different industries tend to rely on different methods. The starch iodine test, a development of the iodine test, is based on colour change, as α-amylase degrades starch and is commonly used in many applications. A similar but industrially produced test is the Phadebas amylase test, which is used as a qualitative and quantitative test within many industries, such as detergents, various flour, grain, and malt foods, and forensic biology.

Modified colorimetric microdetermination of amylase is described in which the digestion of starch is measured by the decrease in the starch-iodine color.

Domain architecture

α-Amylases contain a number of distinct protein domains. The catalytic domain has a structure consisting of an eight-stranded α/β barrel that contains the active site, interrupted by a ~70-amino acid calcium-binding domain protruding between β-strand 3 and α-helix 3, and a carboxyl-terminal Greek key β-barrel domain. Several α-amylases contain a β-sheet domain, usually at the C terminus. This domain is organised as a five-stranded antiparallel β-sheet. Several α-amylases contain an all-β domain, usually at the C terminus.

References

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External links

The alpha-Amylase Protein
alpha-Amylase at the U.S. National Library of Medicine Medical Subject Headings (MeSH)

This article incorporates text from the public domain Pfam and InterPro: IPR006047 This article incorporates text from the public domain Pfam and InterPro: IPR012850 This article incorporates text from the public domain Pfam and InterPro: IPR006048

Hydrolase: sugar hydrolases (EC 3.2)

3.2.1: Glycoside hydrolases

Disaccharidase	Sucrase/Sucrase-isomaltase/Invertase Maltase Trehalase Lactase
Glucosidases	Cellulase Alpha-glucosidase Acid Neutral AB Neutral C Beta-glucosidase cytosolic Debranching enzyme
Other	Amylase Alpha-amylase Chitinase Lysozyme Neuraminidase NEU1 NEU2 NEU3 NEU4 Bacterial neuraminidase Viral neuraminidase Galactosidases Alpha Beta alpha-Mannosidase Glucuronidase Klotho Hyaluronidase Pullulanase Glucosylceramidase lysosomal non-lysosomal Galactosylceramidase Alpha-N-acetylgalactosaminidase NAGA Alpha-N-acetylglucosaminidase Fucosidase Hexosaminidase HEXA HEXB Iduronidase Maltase-glucoamylase Heparanase HPSE2

3.2.2: Hydrolysing
N-Glycosyl compounds

DNA glycosylases: Oxoguanine glycosylase

v t e Enzymes
Activity	Active site Binding site Catalytic triad Oxyanion hole Enzyme promiscuity Diffusion-limited enzyme Cofactor Enzyme catalysis
Regulation	Allosteric regulation Cooperativity Enzyme inhibitor Enzyme activator
Classification	EC number Enzyme superfamily Enzyme family List of enzymes
Kinetics	Enzyme kinetics Eadie–Hofstee diagram Hanes–Woolf plot Lineweaver–Burk plot Michaelis–Menten kinetics
Types	EC1 Oxidoreductases (list) EC2 Transferases (list) EC3 Hydrolases (list) EC4 Lyases (list) EC5 Isomerases (list) EC6 Ligases (list) EC7 Translocases (list)