Pub. Date : 2010 Oct 13
PMID : 20967220
5 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | Individual differences in AMY1 gene copy number, salivary alpha-amylase levels, and the perception of oral starch. | Starch | amylase alpha 1A | Homo sapiens |
| 2 | BACKGROUND: The digestion of dietary starch in humans is initiated by salivary alpha-amylase, an endo-enzyme that hydrolyzes starch into maltose, maltotriose and larger oligosaccharides. | Starch | amylase alpha 1A | Homo sapiens |
| 3 | BACKGROUND: The digestion of dietary starch in humans is initiated by salivary alpha-amylase, an endo-enzyme that hydrolyzes starch into maltose, maltotriose and larger oligosaccharides. | Starch | amylase alpha 1A | Homo sapiens |
| 4 | 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. | Starch | amylase alpha 1A | Homo sapiens |
| 5 | CONCLUSIONS: 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. | Starch | amylase alpha 1A | Homo sapiens |