Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch.
Individual differences in AMY1 gene copy number, salivary α-amylase levels, and the perception of oral starch.
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DOI：
10.1371/journal.pone.0013352
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发表时间：
2010-10-13
期刊：
影响因子：
3.7
通讯作者：
Breslin PA
中科院分区：
文献类型：
--
作者：
Mandel AL;Peyrot des Gachons C;Plank KL;Alarcon S;Breslin PA
人类对膳食淀粉的消化是由唾液α-淀粉酶启动的，唾液α-淀粉酶是一种内切酶，可将淀粉水解为麦芽糖、麦芽三糖和更大的寡糖。唾液淀粉酶占人类唾液中蛋白质的40%至50%，并迅速改变淀粉的物理性质。重要的是，唾液淀粉酶的数量和酶活性显示出显著的个体差异。然而，将唾液淀粉酶水平的变化与淀粉的口腔感觉联系起来已被证明是困难的。此外，影响唾液淀粉酶水平的AMY 1基因拷贝数变异（CNVs）与淀粉粘度感知之间的关系尚未研究。在这里，我们证明，唾液中含有高水平的淀粉酶有足够的活性，快速水解粘性淀粉溶液在体外。此外，我们表明，时间强度评级，跟踪消化淀粉在口腔操作，高淀粉酶水平的个人报告更快，更显着的降低感知淀粉粘度比低唾液淀粉酶水平的人。最后，我们证明，AMY 1 CNVs预测一个人的唾液淀粉酶的量和活性，从而最终确定他们的口腔淀粉粘度变稀的感知率。通过将遗传变异及其随之而来的唾液酶差异与这些变异的感知序列联系起来，我们发现AMY 1拷贝数与唾液淀粉酶浓度和酶活性水平有关，而唾液淀粉酶浓度和酶活性水平反过来又解释了淀粉粘度在口腔感知中的个体差异。唾液淀粉酶水平和唾液活性的显著个体差异可能显著影响膳食淀粉摄入量的个体差异，从而影响总体营养状况。
The digestion of dietary starch in humans is initiated by salivary α-amylase, an endo-enzyme that hydrolyzes starch into maltose, maltotriose and larger oligosaccharides. Salivary amylase accounts for 40 to 50% of protein in human saliva and rapidly alters the physical properties of starch. Importantly, the quantity and enzymatic activity of salivary amylase show significant individual variation. However, linking variation in salivary amylase levels with the oral perception of starch has proven difficult. Furthermore, the relationship between copy number variations (CNVs) in the AMY1 gene, which influence salivary amylase levels, and starch viscosity perception has not been explored. Here we demonstrate that saliva containing high levels of amylase has sufficient activity to rapidly hydrolyze a viscous starch solution in vitro. Furthermore, we show with time-intensity ratings, which track the digestion of starch during oral manipulation, that individuals with high amylase levels report faster and more significant decreases in perceived starch viscosity than people with low salivary amylase levels. Finally, we demonstrate that AMY1 CNVs predict an individual's amount and activity of salivary amylase and thereby, ultimately determine their perceived rate of oral starch viscosity thinning. By linking genetic variation and its consequent salivary enzymatic differences to the perceptual sequellae of these variations, we show that AMY1 copy number relates to salivary amylase concentration and enzymatic activity level, which, in turn, account for individual variation in the oral perception of starch viscosity. The profound individual differences in salivary amylase levels and salivary activity may contribute significantly to individual differences in dietary starch intake and, consequently, to overall nutritional status.
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影响因子：
2.9
作者：
de Wijk, RA;Prinz, JF;Weenen, H
通讯作者：
Weenen, H
DOI：
10.1196/annals.1384.030
发表时间：
2007-01-01
期刊：
ORAL-BASED DIAGNOSTICS
影响因子：
--
作者：
Oppenheim, Frank G.;Salih, Erdjan;Helmerhorst, Eva J.
通讯作者：
Helmerhorst, Eva J.
影响因子：
30.8
作者：
Perry, George H.;Dominy, Nathaniel J.;Stone, Anne C.
通讯作者：
Stone, Anne C.
影响因子：
3.7
作者：
Nater, Urs M.;Rohleder, Nicolas;Kirschbaum, Clemens
通讯作者：
Kirschbaum, Clemens
影响因子：
3.6
作者：
Hoebler, C;Karinthi, A;Barry, JL
通讯作者：
Barry, JL