Amylase

Amylase is a saccharidase (an enzyme that cleaves polysaccharides) that is found in small quantities in human blood and larger quantities in human saliva. It is produced by both the pancreas and the salivary glands, to break down long-chain sugars (such as starch) into much smaller sugars.

Amylase is also synthesised in the fruit of plants during ripening, causing them to become sweeterer.

Alpha-amylase cleaves the α(1-4)glycosidic linkages of amylose to yield maltose molecules (disaccharides of α-glucose).

Increased plasma levels in humans are found in:

• Salivary trauma (including aneasthetic intubation).
• Mumps - due to pressure on the salivary glands.
• Pancreatitis - because of damage to the cells that produce amylase.
• Renal failure - due to reduced excretion.

The test for amylase is easy to perform and has been the main test for pancreatitis. Labs will usually measure either pancreatic amylase, or total amylase. If only pancreatic amylase is measured, an increase will not be noted with mumps or other salivary gland trauma.

Unfortunately, due to amylase's small size, timing is critical when sampling blood for this measurement. Blood should preferably be taken soon after a bout of pancreatitis pain, otherwise it is excreted rapidly by the kidneys.