Starch-digesting enzyme

Starch-digesting enzymes are a group of enzymes that catalyze the breakdown of dietary starch, a polysaccharide composed of amylose and amylopectin, into simpler sugars for absorption. The primary enzymes responsible in humans include salivary α-amylase (ptyalin), pancreatic α-amylase, and brush border enzymes in the small intestine such as maltase-glucoamylase and sucrase-isomaltase. α-amylases hydrolyze starch into maltose, maltotriose, and dextrins, which are further degraded into glucose by brush border enzymes. Inhibiting these enzymes slows the conversion of starch to glucose, which can help control postprandial blood glucose levels and is of therapeutic interest in metabolic diseases like type 2 diabetes and obesity. Drugs such as acarbose, miglitol, and voglibose target these enzymes to modulate carbohydrate absorption. Rapid starch digestion is linked to postprandial hyperglycemia and risk of metabolic disorders, while inhibition can lead to gastrointestinal symptoms due to unabsorbed carbohydrates[1][2][5][9].

Other names

amylase (general)α-amylase (salivary and pancreatic)β-amylaseγ-amylasemaltase-glucoamylasesucrase-isomaltaseglucoamylase

Enzyme inhibition (inhibitors of α-amylase or α-glucosidase reduce digestion and absorption of glucose from starch)