The calcium requirement for stability and enzymatic activity of two isoforms of barley aleurone α-amylase

Bush, Douglas; Sticher, Liliane; Huystee, R. Van; Wagner, David; Jones, Russell L.

doi:10.1016/s0021-9258(19)47314-6

Cited by 157 publications

(18 citation statements)

References 32 publications

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“…The increase in total sugars may be because of an increase in reducing sugars and nonreducing sugar resulting from conversion of starch into simple sugar. This conversion of starch into sugars is mediated by amylases and involvement of calcium ions in activation and regulation enzymes is documented by Bush et al, (1989). The present results are in agreement with the findings of Bisen et al, (2014), who reported that calcium alone or in combination increased total sugars when applied as pre-harvest foliar application on guava.…”

Section: Details Tsupporting

confidence: 93%

Foliar Applications of Calcium, Magnesium and Iron Influence Yield and Quality of Guava cv. Sardar

Kumar¹

2019

Int.J.Curr.Microbiol.App.Sci

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Section: Details Tsupporting

confidence: 93%

Foliar Applications of Calcium, Magnesium and Iron Influence Yield and Quality of Guava cv. Sardar

Kumar¹

2019

Int.J.Curr.Microbiol.App.Sci

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“…Metal chelators can strongly inhibit the amylases because they are metallo enzymes. The Ca 2þ in the cereal amylases is loosely bound to the enzyme, and it can thus be removed by EDTA (a metal chelator) [47]. The immobilized a-amylase was much more resistant to interference from EDTA than soluble a-amylase.…”

Section: Resultsmentioning

confidence: 99%

α-Amylase immobilization on amidoximated acrylic microfibres activated by cyanuric chloride

et al. 2018

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Enzyme immobilization is one of the most important techniques for industrial applications. It makes the immobilized enzyme more stable and advantageous than the free form in different aspects. α-Amylase was immobilized on 4% cyanuric chloride-activated amidoximated acrylic fabric at pH 7.0 with (79%) maximum efficiency. A field emission scanning electron microscope and Fourier transform infrared were used to confirm the immobilization process. Even after being recycled 10 times, the immobilized enzyme lost just 28% of its initial activity. Owing to immobilization, the pH of the soluble α-amylase was shifted from 6.0 to 6.5. The immobilized α-amylases showed thermal stability at 60°C, and became more resistant to heavy metal ions. The km values of the immobilized and soluble α-amylases were 9.6 and 3.8 mg starch ml−1, respectively. In conclusion, this method shows that the immobilized α-amylase proved to be more efficient than its soluble form, and hence could be used during saccharification of starch.

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“…These findings are in agreement with that of other studies who establish lesser α-amylase levels in the elderly (28,29) , while others demonstrated no significant difference, or even Variations in the results among studies may be due to differences in the methods used, alteration in age groups, and method of saliva collection and saliva used, stimulated or resting type. (30) There is positive correlation between the level of Ca and α-amylase, because the micro molar levels of Ca2+ are required to stabilize the structure of barley alpha-amylases in the endoplasmic reticulum of the aleurone layer where these enzymes are synthesized (31) . The stabilization mechanism includes an interaction between some negatively charged amino-acid residues and cations.…”

Section: Discussionmentioning

confidence: 99%

Salivary Changes with the age and their effect on plaque related disease

2021

IJFMT

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Background: Saliva is an exocrine clear oral fluid predominantly secreted by salivary glands both major and minor. It consists of many constituents, mainly water and others are electrolytes, enzymes, immunoglobulins and other antimicrobial factors.Saliva plays an important role in the oral health, the level of its components change with age, and that has direct effect on teeth and periodontal tissue, because saliva plays a critical role in the development of dental caries and periodontal diseases.The objective of this study to estimate salivary changes by investigation the level of alpha-amylase and MMP-8 enzymes, sIgA, and salivary minerals (Calcium, Magnesium and Phosphorus) in relation to age. Materials and Methods:Ninety persons were chosen from different age groups (60) males and (30) females, the age ranged between 20 up to 50, and divided into three subgroups.ELISA technique was used to evaluate the level of salivary alpha-amylase, MMP-8, and sIgA. Salivary electrolytes were evaluated according to their kits. Results:Results showed that the level of sIgA significantly decreased with the age, salivary alpha -amylase decreased with the age but not significant statistically, and MMP-8 increased with age but not significant statistically. Regarding salivary minerals (Ca, P, and Mg) results showed that calcium and magnesium levels significantly increased with age, while phosphorus level increased with age also but not significant statistically. Conclusion:Decrease in the level of sIgA and alpha-amylase with age, while increase in the level of MMP-8 and salivary minerals (Ca, P and Mg) with age, may indicate decrease in the incidence of dental caries and increase in the incidence of periodontal disease with age.

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The calcium requirement for stability and enzymatic activity of two isoforms of barley aleurone α-amylase

Cited by 157 publications

References 32 publications

Foliar Applications of Calcium, Magnesium and Iron Influence Yield and Quality of Guava cv. Sardar

Foliar Applications of Calcium, Magnesium and Iron Influence Yield and Quality of Guava cv. Sardar

α-Amylase immobilization on amidoximated acrylic microfibres activated by cyanuric chloride

Salivary Changes with the age and their effect on plaque related disease

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