Alpha-glucosidase and Alpha-amylase (AGU/AMY)

Alpha-glucosidase and alpha-amylase are essential hydrolase enzymes involved in the metabolic breakdown of dietary carbohydrates into simple sugars. Alpha-amylase, secreted by the salivary glands and pancreas, catalyzes the initial hydrolysis of starch into maltose and dextrins, while alpha-glucosidase, located in the intestinal brush border, further breaks down these oligosaccharides into absorbable glucose (UniProt: P06123, P04746). These enzymes are primary therapeutic targets for managing type 2 diabetes mellitus, as their inhibition effectively lowers postprandial blood glucose levels. Polysaccharides extracted from Morchella esculenta (morel mushrooms) have been identified as potent natural inhibitors of these enzymes, acting to slow the rate of carbohydrate digestion and glucose absorption (PubMed: 31153035). This inhibitory mechanism is similar to that of pharmaceutical agents like acarbose, which are used to improve glycemic control in diabetic patients. However, the use of such inhibitors is frequently associated with gastrointestinal side effects, such as flatulence and diarrhea, caused by the fermentation of undigested carbohydrates in the large intestine (StatPearls: NBK557848).

Other names

Carbohydrate-digesting enzymesGlycoside hydrolasesMaltase-glucoamylaseSucrase-isomaltasePancreatic alpha-amylaseStarch-degrading enzymes

Inhibition of alpha-amylase and alpha-glucosidase activity in the digestive tract to delay the breakdown of complex carbohydrates into glucose, thereby reducing postprandial blood glucose levels.