Characterization of the activity and stability of amylase from saliva and detergent: Laboratory practicals for studying the activity and stability of amylase from saliva and various commercial detergents

Valls, Cristina; Rojas, Cristina; Pujadas, Gerard; Garcı́a-Vallvé, Santiago; Mulero, Miquel

doi:10.1002/bmb.20612

Cited by 21 publications

(13 citation statements)

References 19 publications

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“…05). The lower pH in the presence of tomato is outside the optimum for salivary α‐amylase as the optimum pH conditions for ptyalin, the isoform present in human saliva is pH 5.6–6.9 (Valls, Rojas, Pujadas, Garcia‐Vallve, & Mulero, ). This suggests that the textural property of tomato puree perceived in the mouth will be most likely independent of the activity of starch hydrolysis (if any) by the amylase present.…”

Section: Resultsmentioning

confidence: 99%

In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes

Rabiti

Orfila

Holmes

et al. 2018

Journal of Texture Studies

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During consumption of fruits, the breakdown of the fruit tissue due to oral processing (chewing, mixing with saliva) may activate or increase the rate of endogenous enzyme activities via the disruption of the cell wall, cellular decompartmentalization, and particle size reduction allowing the enzymes to reach their substrates. The aim of this study was to investigate the activity of one such endogenous fruit enzyme (pectin methylesterase [PME] [E.C. 3.1.1.11]) during in vitro oral processing of raw tomatoes and associated changes in viscosity and microstructure. Oral processing of tomatoes purees was examined in the presence of artificial saliva (AS) at 37°C. in vitro oral processing was followed using immunofluorescence microscopy, apparent viscosity measurements, spectrophotometric, and titrimetric techniques. The results demonstrated that PME had slight but significant activity in the tomato fruit during in vitro oral processing generating methanol as a function of oral processing time, which was further evidenced using immunolabeling techniques to detect methylated pectin epitopes. A significant shear-thinning behavior of the tomato puree was observed due to dilution and/or endogenous fruit enzyme activity. These results suggest that activity of other fruit enzymes, such as polygalacturonase, which catalyzed the depolymerization of unmethylated pectin chains, might have resulted in a decrease in viscosity, which compensated for the increased potential for gel formation (if any) caused by PME. These interesting insights into the role of endogenous fruit enzymes might pave the way to the understanding of fruit viscosity modification occurring in the mouth and help in rational design of new fruit-based products.

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Section: Resultsmentioning

confidence: 99%

In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes

Rabiti

Orfila

Holmes

et al. 2018

Journal of Texture Studies

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“…In general, fruit pericarps contain polyphenols that inhibit α-glucosidase, and apples, for example, are known to inhibit the postprandial blood glucose elevation [ 20 ]. Adyanthaya et al conducted an experiment using four types of apples (Cortland, Macintosh, Empire, and Mutsu) and discovered that the polyphenol content of the pericarp was higher than that of the flesh in all the varieties [ 12 ].…”

Section: Discussionmentioning

confidence: 99%

The Effects of Gold Kiwifruit Intake Timing with or without Pericarp on Postprandial Blood Glucose Level

et al. 2021

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The purpose of this study was to examine how gold kiwifruit pericarp (pericarp is defined as the skin of the fruit) consumption and the timing thereof affect the postprandial blood glucose profile. The study was conducted on ten healthy volunteers (six men and four women). According to our results, the simultaneous intake of gold kiwifruit with bread and the prior intake of gold kiwifruit evidently suppressed the postprandial blood glucose elevation compared with exclusive bread intake. There was no significant difference in postprandial blood glucose changes between the ingestion of gold kiwifruit pericarp and pulp and that of gold kiwifruit pulp only. The highest postprandial blood glucose elevation was suppressed by 27.6% and the area under the blood glucose elevation curve by 29.3%, even with the exclusive ingestion of gold kiwifruit pulp. We predicted that the ingestion of both the pericarp and pulp of gold kiwifruit would reduce the postprandial blood glucose elevation to a greater extent than that of gold kiwifruit pulp only; however, there was no significant difference between the two. These results indicate that gold kiwifruit consumption significantly suppresses the postprandial blood glucose elevation regardless of pericarp presence or absence and the timing of ingestion.

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“…This paper consists of previously published practical lab sessions designed for biochemistry and molecular biology students (Valls et al 2012) adapted to be accessible at a more elementary level, ready to use from primary school to university. The equipment, products, samples and the experimental procedure have been adapted for use in these new scenarios.…”

Section: Introductionmentioning

confidence: 99%

How do Detergents Work? A Qualitative Assay to Measure Amylase Activity

Novo

Casanoves

Garcı́a-Vallvé

et al. 2015

Journal of Biological Education

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We present a practical activity focusing on two main goals: to give learners the opportunity to experience how the scientific method works and to increase their knowledge about enzymes in everyday situations. The exercise consists of determining the amylase activity of commercial detergents. The methodology is based on a qualitative assay using a colorimetric process. Quantitative results are also obtained by measuring the halo formed. This activity is suitable for and adaptable to learners at different levels of education: primary school, secondary education or even for pre-service teachers, which is the group the version described in this paper was intended for. This laboratory activity was designed to include the scientific method as a learning outcome. This was especially important in pre-service teachers, as increasing scientific literacy is one of the primary goals of science education. Through the activity, students also learn about micro-organisms and their applications in their daily lives, which is one of the tenets of Science-Technology-Society-Environment programs. A case study was conducted with a group of learners made up of 75 pre-service teachers from Universitat Rovira i Virgili in Tarragona, in order to verify whether this lab activity is well designed and can be satisfactorily implemented.

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Characterization of the activity and stability of amylase from saliva and detergent: Laboratory practicals for studying the activity and stability of amylase from saliva and various commercial detergents

Cited by 21 publications

References 19 publications

In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes

In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes

The Effects of Gold Kiwifruit Intake Timing with or without Pericarp on Postprandial Blood Glucose Level

How do Detergents Work? A Qualitative Assay to Measure Amylase Activity

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