American Journal of Bioscience and Bioengineering

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Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars

Received: 23 December 2017    Accepted: 28 December 2017    Published: 11 January 2018
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Abstract

α-Amylase, an enzyme present in our saliva and pancreatic secretion, is responsible for the break-down of starch into glucose molecules. Glucose enters into our blood steam and provides energy for various activities. In this study we have noticed that in the presence of caffeine, the enzyme activity is decreased with a decrease in the amount of glucose liberated from the starch hydrolysis. This finding suggests a positive role played by caffeine in the controlling of blood sugar. A possible explanation of enzyme inactivation by caffeine has been discussed in terms of a two-step model that we proposed earlier.

DOI 10.11648/j.bio.20180601.11
Published in American Journal of Bioscience and Bioengineering (Volume 6, Issue 1, February 2018)
Page(s) 1-4
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Caffeine-Amylase Interaction, Inactivation of α-Amylase by Caffeine, Reducing the Starch Hydrolysis by Caffeine

References
[1] D. J. Manners “Enzymic synthesis and degradation of starch and glycogen” Adv. Carbohydr. Chem. Volume 17, pp 371-430, 1962.
[2] K. Kakiuchi, S. Kato, A. Imanishi, and T. Isemura “Association and Dissociation of Bacillus subtilis α-Amylase Molecule” J. Biochem, Volume 55, No. 2, pp 102-109, 1964.
[3] J. A. Thoma, J. E. Spradlin, and S. Dygert “6 Plant and Animal Amylases” The Enzymes P. D. Boyer Edition, Volume 5, pp 115-189, 1971.
[4] T. Takagi, H. Toda and T. Isemura “Bacterial and mold amylases” The Enzymes P. D. Boyer Edition, Volume 5, pp 235-271, 1971.
[5] J. R. Whitaker “Principles of Enzymology for the Food Sciences” pp 433-467, 1972.
[6] E. Boel, L. Brady, A. M. Brzozowski, Z. Derewenda, G. G. Dodson, V. J. Jensen, S. B. Petersen, H. Swift, L. Thim, and H. F. Woldike “Calcium binding in alpha-amylases: an x-ray diffraction study at 2.1-. ANG. resolution of two enzymes from Aspergillus” Biochemistry, Volume 29, pp 6244-6249, 1990.
[7] A. K. Chandel, R. Rudravaram, L. V. Rao, R. Pogaku, and M. L. Narasu “Industrial enzymes in bioindustrial sector development: An Indian perspective, J. Comm. Biotechnol. Volume 13, No. 4, pp 283-291, 2007.
[8] D. N. Lecker, and A. Khan “Theoretical and experimental studies of the effects of heat, EDTA, and enzyme concentration on the inactivation rate of α-amylase from Bacillus sp.” Biotechnol. Prog. Volume 12, pp 713-717, 1996.
[9] D. N. Lecker and A. Khan, “Model for inactivation of α-amylase in the presence of salts: theoretical and experimental studies” Biotechnol. Prog. Volume 14, pp 621-625, 1998.
[10] O. Fagain, “Understanding and increasing protein stability”. Biochem Biophys Acta. 1252, pp 1–14, 1995.
[11] V. T. Calabrese, J. W. Minns, and A. Khan, “Suppression of α-amylase inactivation in the presence of ethanol: Application of a two-step model”, Biotechnol. Prog., 32, pp 1271- 1275 (2016).
Author Information
  • Department of Chemistry, Pennsylvania State University, Du Bois, PA 15801, USA

  • Department of Chemistry, Pennsylvania State University, Du Bois, PA 15801, USA

  • Department of Chemistry, Pennsylvania State University, Du Bois, PA 15801, USA

  • Department of Chemistry, Pennsylvania State University, Du Bois, PA 15801, USA

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    Neel Rajan, Stephen James Koellner, Vincent Todd Calabrese, Arshad Khan. (2018). Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars. American Journal of Bioscience and Bioengineering, 6(1), 1-4. https://doi.org/10.11648/j.bio.20180601.11

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    ACS Style

    Neel Rajan; Stephen James Koellner; Vincent Todd Calabrese; Arshad Khan. Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars. Am. J. BioSci. Bioeng. 2018, 6(1), 1-4. doi: 10.11648/j.bio.20180601.11

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    AMA Style

    Neel Rajan, Stephen James Koellner, Vincent Todd Calabrese, Arshad Khan. Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars. Am J BioSci Bioeng. 2018;6(1):1-4. doi: 10.11648/j.bio.20180601.11

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  • @article{10.11648/j.bio.20180601.11,
      author = {Neel Rajan and Stephen James Koellner and Vincent Todd Calabrese and Arshad Khan},
      title = {Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars},
      journal = {American Journal of Bioscience and Bioengineering},
      volume = {6},
      number = {1},
      pages = {1-4},
      doi = {10.11648/j.bio.20180601.11},
      url = {https://doi.org/10.11648/j.bio.20180601.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.bio.20180601.11},
      abstract = {α-Amylase, an enzyme present in our saliva and pancreatic secretion, is responsible for the break-down of starch into glucose molecules. Glucose enters into our blood steam and provides energy for various activities. In this study we have noticed that in the presence of caffeine, the enzyme activity is decreased with a decrease in the amount of glucose liberated from the starch hydrolysis. This finding suggests a positive role played by caffeine in the controlling of blood sugar. A possible explanation of enzyme inactivation by caffeine has been discussed in terms of a two-step model that we proposed earlier.},
     year = {2018}
    }
    

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    AU  - Stephen James Koellner
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    AB  - α-Amylase, an enzyme present in our saliva and pancreatic secretion, is responsible for the break-down of starch into glucose molecules. Glucose enters into our blood steam and provides energy for various activities. In this study we have noticed that in the presence of caffeine, the enzyme activity is decreased with a decrease in the amount of glucose liberated from the starch hydrolysis. This finding suggests a positive role played by caffeine in the controlling of blood sugar. A possible explanation of enzyme inactivation by caffeine has been discussed in terms of a two-step model that we proposed earlier.
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