Salivary amylase – The enzyme of unspecialized euryphagous animals

Boehlke, Carolin; Zierau, Oliver; Hannig, Christian

doi:10.1016/j.archoralbio.2015.05.008

Cited by 72 publications

(46 citation statements)

References 156 publications

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“…In the latter case the difference was mainly observed by western blotting. These three proteins have in common the fact that they are mainly secreted by parotid glands, being present in higher amounts when these glands are stimulated (Boehlke, Zierau, & Hannig, ; Proctor, ). A decrease in their levels in saliva could lead to the notion of a higher response of submandibular/sublingual over parotid glands, similar to what was described as a result of stimulation by strong tastants (Noble, ).…”

Section: Discussionmentioning

confidence: 99%

Relationship between saliva protein composition and 6‐n‐Propylthiouracil bitter taste responsiveness in young adults

Rodrigues

Costa

Cordeiro

et al. 2017

Journal of Sensory Studies

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Read the full text   About PDF Tools  Share 6-n-propylthiouracil (PROP) is widely used in nutritional and health studies. However, only a limited number of studies have compared saliva composition between PROP taster phenotypes. The main aim of this work was to assess the relationship between saliva proteome and PROP responsiveness in young adults (N = 152) taking into account body mass index (BMI) and sex. SDS-PAGE and 2-DE protein pro les of saliva collected before and after PROP stimulation were compared between super-tasters (ST) and nontasters (NT) and proteins of interest identi ed by mass spectrometry. These groups were also compared for their salivary levels of type-S cystatins and carbonic anhydrase VI (CA-VI). The relationship between salivary proteome and PROP responsiveness was a ected by sex and BMI. Even so, immunoglobulin chains increased and prolactin-inducible protein and type-S cystatins decreased in ST group, both in men and women. Only when the subject's weight was considered in the analysis was it possible to observe di erences between ST and NT in the levels of type-S cystatins, suggesting that BMI has an e ect on the relationship between these salivary proteins and bitter taste response. PROP stimulation induced changes in the amounts of salivary amylase, cystatins, and CA-VI, which di ered between ST and NT and may be important in di erentiating PROP  

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Section: Discussionmentioning

confidence: 99%

Relationship between saliva protein composition and 6‐n‐Propylthiouracil bitter taste responsiveness in young adults

Rodrigues

Costa

Cordeiro

et al. 2017

Journal of Sensory Studies

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“…Digestion begins in the mouth with chewing, which reduces particle size and mixes food with saliva (Lovegrove et al 2015). The predominant salivary enzyme is alpha (α)-amylase, which is specific for α(1→4) glucose linkages, and human salivary amylase is more active than that from other primates (Boehlke et al 2015). Hardy et al (2015) hypothesized that cooking to increase digestibility and sensory quality of starch-rich foods helped drive human evolution by providing more glucose to growing brains.…”

Section: Digestion and Bioavailabilitymentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

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Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary materialThe online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.

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“…The salivary amylase (HSA), the most abundant enzyme in human saliva, initiates the digestion of complex carbohydrates in the human oral cavity, where especially starch is partly digested into oligosaccharides, maltose, and glucose [1]. The process is subsequently completed by the pancreatic α -amylase.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions

et al. 2017

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The aim of the present study was to compare the in vitro inhibitory effects on the salivary and pancreatic α-amylases and the in vivo hypoglycemic actions of the hydrolysable tannin from Chinese natural gall and the condensed tannin from Acacia mearnsii. The human salivary α-amylase was more strongly inhibited by the hydrolysable than by the condensed tannin, with the concentrations for 50% inhibition (IC50) being 47.0 and 285.4 μM, respectively. The inhibitory capacities of both tannins on the pancreatic α-amylase were also different, with IC50 values being 141.1 μM for the hydrolysable tannin and 248.1 μM for the condensed tannin. The kinetics of the inhibition presented complex patterns in that for both inhibitors more than one molecule can bind simultaneously to either the free enzyme of the substrate-complexed enzyme (parabolic mixed inhibition). Both tannins were able to inhibit the intestinal starch absorption. Inhibition by the hydrolysable tannin was concentration-dependent, with 53% inhibition at the dose of 58.8 μmol/kg and 88% inhibition at the dose of 294 μmol/kg. For the condensed tannin, inhibition was not substantially different for doses between 124.4 μmol/kg (49%) and 620 μmol/kg (57%). It can be concluded that both tannins, but especially the hydrolysable one, could be useful in controlling the postprandial glycemic levels in diabetes.

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Salivary amylase – The enzyme of unspecialized euryphagous animals

Cited by 72 publications

References 156 publications

Relationship between saliva protein composition and 6‐n‐Propylthiouracil bitter taste responsiveness in young adults

Relationship between saliva protein composition and 6‐n‐Propylthiouracil bitter taste responsiveness in young adults

Algae as nutritional and functional food sources: revisiting our understanding

Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions

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