THE ADAPTATION OF DIGESTIVE ENZYMES TO THE DIET - ITS PHYSIOLOGICAL SIGNIFICANCE
THE ADAPTATION OF DIGESTIVE ENZYMES TO THE DIET - ITS PHYSIOLOGICAL SIGNIFICANCE
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DOI：
10.1051/rnd:19800713
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发表时间：
1980-01-01
期刊：
影响因子：
--
通讯作者：
CORRING, T
中科院分区：
文献类型：
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作者：
CORRING, T
当底物摄入量改变时，消化酶会适应饮食。对实验工作的分析表明，这一过程包括许多酶。消化的肠道步骤是最重要的酶分解的饮食成分。在本文的第一部分，我汇集了数据的适应能力的胰腺和肠道酶。当依次考虑蛋白质、碳水化合物和脂类消化物时，很明显，所涉及的酶适应底物摄入量的任何变化。例如，当淀粉摄入量增加时，胰淀粉酶的比活性被刺激。同时，增加二糖水平导致比二糖酶活性的增加，并且二糖的吸收速率增加。
Digestive enzymes adapt to the diet when substrate intake is altered. An analysis of experimental works shows that this process includes many enzymes. The intestinal step of digestion is the most important in the enzyme breakdown of dietary components.In the first part of this paper, I have pooled the data on the adaptive potency of pan-creatic and intestinal enzymes. When protein, carbohydrate and lipid digestions are considered successively, it is clear that the enzymes involved adapt to any change in sub-strate intake. For instance, when the amount of starch intake increases, the specific acti-vity of pancreatic amylase is stimulated. At the same time, augmenting the disaccharide level leads to an increase in specific disaccharidase activity, and the absorption rate of