Maltose digestion

Maltose Digestion by amylase or hydrolysis of starch. Germinating cereals and malt. ... 

Acarbose is a nonabsorbable a-glucosidase inhibitor which blocks the digestion of starch, sucrose, and maltose. The digestion of complex carbohydrates is delayed and occurs throughout the small intestine rather than in the upper part of the jejunum. Absorption of glucose and other monosaccharides is not affected. Acarbose is adrninistered orally three times a day and chewed with the first mouthful of food. 

Despite the similarities of their structures, cellobiose and maltose have dramatically different biological properties. Cellobiose can t be digested by humans and can t be fermented by yeast. Maltose, however, is digested without difficulty and is fermented readily. 

Saliva begins the process of chemical digestion with salivary amylase. This enzyme splits starch molecules into fragments. Specifically, polysaccharides, or starches, are broken down into maltose, a disaccharide consisting of two glucose molecules. Salivary amylase may account for up to 75% of starch digestion before it is denatured by gastric acid in the stomach. 

In developed countries, carbohydrate provides about 45% of the energy ingested. It comprises starch, sncrose, lactose, fmctose and glucose with traces of maltose and trehalose. The structure of these carbohydrates and how they are digested, absorbed into the bloodstream and further metabolised is described in Chapters 4 and 6. 

More specific hydrolysis may be achieved by the use of enzymes. Thus, the enzyme a-amylase in saliva and in the gut is able to catalyse hydrolysis of al 4 bonds throughout the starch molecule to give mainly maltose, with some glucose and maltotriose, the trisaccharide of glucose. Amylose is hydrolysed completely by this enzyme, but the al 6 bonds of amylopectin are not affected. Another digestive enzyme, a-l,6-glucosidase, is required for this reaction. Finally, pancreatic maltase completes the hydrolysis by hydrolysing maltose and maltotriose. 

Maltose (1) occurs as a breakdown product of the starches contained in malt ( malt sugar see p. 148) and as an intermediate in intestinal digestion. In maltose, the anomeric OH group of one glucose molecule has an a-glycosidic bond with C-4 in a second glucose residue. 

L.A. Valenskaya et al showed that in children suffering from dysentery, Enterosgel administration improves digestion of maltose, studied by the method of... 

Hordeum vulgare L. MaiYa (Barley) (germinated seed) Enzymes such as invertase, amylase, proteinase, vitamin B, vitamin C, maltose, dextrose.33 Improve digestion of carbohydrates and protein. 

LINE UP FIVE TEST TUBES, EACH CONTAINING 5 ml WATER AND 1 DROP IODINE TEST SOLUTION. IN ANOTHER TEST TUBE, ADD 2 DROPS OF SALIVA (SPITTLE) TO 5 ml STARCH SOLUTION. PLACE THIS IN GLASS OF WARM (NOT HOT) WATER. WITH 2-MINUTE INTERVALS. DROP 3 DROPS SALIVA-STARCH MIXTURE INTO A TEST TUBE WITH IODINE SOLUTION. SHAKE. COLOR GETS LESS AND LESS BLUE. SALIVA DIGESTS THE STARCH AND TURNS IT INTO A SUGAR. MALTOSE. 

Table I (104) shows the yields of products from maltose to malto-pentaose recovered from digests of 0.2 M crystalline a-D-glucosyl fluoride with crystalline a-amylase preparations from six different biological sources. The digests were incubated at 30 °C for 10 minutes, heat inactivated, and chromatographed for product isolation and analysis.

The major saccharidase of the small intestine is amylase that digests starch to the disaccharide maltose and the trisaccharide maltotriose. Intestinal mucus is secreted by goblet cells, which either ooze (constitutive basal secretion) or burst as a result of stimuli. In the last mode of secretion condensed mucus gel granules can expand 500-fold within 20 ms [20]. 

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