A new way to control the blood sugar level is found
Last reviewed: 23.04.2024
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A team of researchers led by researchers from the University of Simon Fraser discovered that the action of digestive enzymes responsible for processing starch-containing foods can be "turned on" and "off", which helps to better monitor the condition of people with type 2 diabetes.
This process, called "switching", was discovered by chemists during the laboratory studies of the University of Simon Fraser. In particular, this discovery was made by the head of the department of research at the University of Simon Mariu Pinto, who developed inhibitors capable of regulating the cleavage of starch, known as alpha-glucosidase.
Three of these enzymes are responsible for the formation of glucose from starch, but each produces this effect in different ways. The fourth enzyme cleaves sucrose and also gives glucose. Sometimes one or more of these enzymes are absent, which affects the level of glucose production.
"We wanted to determine whether it is possible to take control of the production of glucose during the time that the digestion of starch takes place in the body," says Dr. Pinto.
Studies of experts, conducted in collaboration with Professor Bruce Hamaker of Purdue University, showed that inhibitors have the ability to selectively inhibit enzymes and control the process of starch degradation.
This means that it is possible to create missing enzymes or new starches that will produce glucose in a normal amount.
"The main goal of our study is molecular control of enzymes," said Dr. Pinto.
The results of the work of scientists are described in the pages of the journal Biological Chemistry.
"Selective inhibition of enzymes makes it possible to regulate and direct" liberated "glucose," the study authors comment.
According to them, this discovery is extremely important for patients suffering from type 2 diabetes, because when the enzymes that break down starch in the body are not enough, the body must use its other organs and systems of organs to the detriment of them.
According to the researchers, this knowledge will allow us to find a way by which it will be possible to control the delivery of glucose to where it is needed.
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