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A new way to control blood sugar levels has been found
Last reviewed: 01.07.2025
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A team of researchers led by Simon Fraser University have discovered that the action of digestive enzymes responsible for processing starchy foods can be turned on and off, helping to better manage the condition in people with type 2 diabetes.
This process, called "switching," was discovered by chemists in the lab at Simon Fraser University. In particular, the discovery was made by Simon Fraser University research chair Mario Pinto, who developed inhibitors that can regulate the breakdown of starch, known as alpha-glucosidases.
Three of these enzymes are responsible for forming glucose from starch, but each does so differently. A fourth enzyme breaks down sucrose and also produces glucose. Sometimes one or more of these enzymes are missing, which affects the level of glucose production.
"We wanted to determine if it was possible to control glucose production while the body was breaking down starch," says Dr. Pinto.
Research by the experts, conducted in collaboration with Professor Bruce Hamaker from Purdue University, has shown that the inhibitors have the ability to selectively inhibit enzymes and control the process of starch breakdown.
This means that there is the possibility of creating missing enzymes or new starches that will produce glucose in normal quantities.
"The main goal of our research is molecular control of enzymes," said Dr. Pinto.
The results of the scientists’ work are presented on the pages of the journal “Biological Chemistry”.
“Selective inhibition of enzymes makes it possible to regulate and direct the ‘released’ glucose,” comment the study’s authors.
They say the discovery is of extreme importance for patients with type 2 diabetes, because when the body lacks enzymes that break down starch, it has to use other organs and organ systems to their detriment.
The researchers believe this knowledge could help find a way to control the delivery of glucose to where it is needed.
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