Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates (such as starch) into smaller units.
Amylase is also synthesised in the fruit of plants during ripening, causing them to become sweeterer.
Alpha-amylase cleaves the α(1-4)glycosidic linkages of amylose to yield maltose molecules (disaccharides of α-glucose).
Increased plasma levels in humans are found in:
- Salivary trauma (including aneasthetic intubation).
- Mumps - due to pressure on the salivary glands.
- Pancreatitis - because of damage to the cells that produce amylase.
- Renal failure - due to reduced excretion.
Unfortunately, because of the small amount present, timing is critical when sampling blood for this measurement. Blood should preferably be taken soon after a bout of pancreatitis pain, otherwise it is excreted rapidly by the kidneys.