Topic
Amylase
About: Amylase is a research topic. Over the lifetime, 14164 publications have been published within this topic receiving 296069 citations.
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TL;DR: Pancreas allograft rejection in dogs with pancreati-cocystostomy can be predicted in advance of hyperglycemia by monitoring the urinary amylase (UA) concentration (U/L); five grafts are currently functioning; 3 recipients had no rejection episodes and their UA values ranged from 30,000 to 100,000 U/24 hr during their entire postoperative course.
Abstract: Pancreas allograft rejection in dogs with pancreati-cocystostomy can be predicted in advance of hyperglycemia by monitoring the urinary amylase (UA) concentration (U/L): In initial experiments, UA values declined to <1000 1.3±0.2 days before hyperglycemia in non-immunosuppressed dogs, 3.3±1.0 days i
127 citations
TL;DR: A comprehensive picture of changes in carbohydrates, carbohydrate hydrolases, cell structure and texture in banana fruit during ripening is described in this paper, where insoluble carbohydrates were separated into seven fractions based on differential solubility.
127 citations
TL;DR: The atomic structure of SusG has an unusual extended, bilobed structure composed of amylase at one end and an unprecedented internal carbohydrate-binding motif at the other, which binds maltooligosaccharide distal to, and on the opposite side of, the amyl enzyme catalytic site.
127 citations
TL;DR: In the larvae of the Egyptian cotton worm, Spodoptera littoralis, the optimum for protease activity was found to be a reaction mixture of pH 11·0 plus 0·75% casein at 37°C for 60 min, and for amylase activity the optimum was a reaction mix of pH 9·5 plus0·25% starch at 37 °C for 30 min.
127 citations
TL;DR: In general, larger and more complex tannins, such as those in pomegranate and cranberry, more effectively inhibited the enzymes than did less polymerized cocoa tann Ins, and interaction of the tannin with the enzymes was confirmed through calorimetric measurements of changes in enzyme thermal stability.
Abstract: Proanthocyanidins and ellagitannins, referred to as “tannins”, exist in many plant sources. These compounds interact with proteins due to their numerous hydroxyl groups, which are suitable for hydrophobic associations. It was hypothesized that tannins could bind to the digestive enzymes α-amylase and glucoamylase, thereby inhibiting starch hydrolysis. Slowed starch digestion can theoretically increase satiety by modulating glucose “spiking” and depletion that occurs after carbohydrate-rich meals. Tannins were isolated from extracts of pomegranate, cranberry, grape, and cocoa and these isolates tested for effectiveness to inhibit the activity of α-amylase and glucoamylase in vitro. The compositions of the isolates were confirmed by NMR and LC/MS analysis, and tannin–protein interactions were investigated using relevant enzyme assays and differential scanning calorimetry (DSC). The results demonstrated inhibition of each enzyme by each tannin, but with variation in magnitude. In general, larger and more com...
127 citations