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

Neel Rajan; Stephen James Koellner; Vincent Todd Calabrese; Arshad Khan

doi:doi:10.11648/j.bio.20180601.11

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

Neel Rajan, Stephen James Koellner, Vincent Todd Calabrese, Arshad Khan

Published in American Journal of Bioscience and Bioengineering (Volume 6, Issue 1)

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.

Published in	American Journal of Bioscience and Bioengineering (Volume 6, Issue 1)
DOI	10.11648/j.bio.20180601.11
Page(s)	1-4
Creative Commons	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), 2018. 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).

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APA Style

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://article.sciencepublishinggroup.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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TY  - JOUR
T1  - Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars
AU  - Neel Rajan
AU  - Stephen James Koellner
AU  - Vincent Todd Calabrese
AU  - Arshad Khan
Y1  - 2018/01/11
PY  - 2018
N1  - https://doi.org/10.11648/j.bio.20180601.11
DO  - 10.11648/j.bio.20180601.11
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 1
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PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20180601.11
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.
VL  - 6
IS  - 1
ER  -

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Author Information

Neel Rajan

Department of Chemistry, Pennsylvania State University, Du Bois, PA 15801, USA
Stephen James Koellner

Department of Chemistry, Pennsylvania State University, Du Bois, PA 15801, USA
Vincent Todd Calabrese

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

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

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APA Style

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

Copy | Download

@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://article.sciencepublishinggroup.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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TY  - JOUR
T1  - Inactivation of α-Amylase by Caffeine: Reducing the Break-down of Starch into Sugars
AU  - Neel Rajan
AU  - Stephen James Koellner
AU  - Vincent Todd Calabrese
AU  - Arshad Khan
Y1  - 2018/01/11
PY  - 2018
N1  - https://doi.org/10.11648/j.bio.20180601.11
DO  - 10.11648/j.bio.20180601.11
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 1
EP  - 4
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20180601.11
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.
VL  - 6
IS  - 1
ER  -

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