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It has also been defined as increased amount of saliva in the mouth, which may also be caused by decreased clearance of saliva. [ 4 ] Hypersalivation can contribute to drooling if there is an inability to keep the mouth closed or difficulty in swallowing (dysphagia) the excess saliva, which can lead to excessive spitting.
Diabetes: α-glucosidase and alpha-amylase inhibitors are found in several raw plants/herbs such as cinnamon [18] and bacteria containing acarbose [19] They are used as anti-diabetic drugs. The intake of a single dose of before a meal containing complex carbohydrates clearly suppresses the glucose spike and may decrease the postprandial ...
Insulin resistance is a common feature of metabolic syndrome and type 2 diabetes. For this reason, gluconeogenesis is a target of therapy for type 2 diabetes, such as the antidiabetic drug metformin, which inhibits gluconeogenic glucose formation, and stimulates glucose uptake by cells. [35]
Digestion: Saliva contains amylase, which hydrolyses starch into glucose, maltose, and dextrin. As a result, saliva allows some digestion to occur before the food reaches the stomach. [30] Taste: [31] Saliva acts as a solvent in which solid particles can dissolve and enter the taste buds through oral mucosa located on the tongue. These taste ...
The polyol metabolic pathway. [6]Cells use glucose for energy.This normally occurs by phosphorylation from the enzyme hexokinase. However, if large amounts of glucose are present (as in diabetes mellitus), hexokinase becomes saturated and the excess glucose enters the polyol pathway when aldose reductase reduces it to sorbitol.
Ketogenesis is the biochemical process through which organisms produce ketone bodies by breaking down fatty acids and ketogenic amino acids. [ 1 ] [ 2 ] The process supplies energy to certain organs, particularly the brain , heart and skeletal muscle , under specific scenarios including fasting , caloric restriction , sleep, [ 3 ] or others.
Saliva is an important component of the taste mechanism. Saliva both interacts with and protects the taste receptors in the mouth. [5] Saliva mediates sour and sweet tastes through bicarbonate ions and glutamate, respectively. [6] The salt taste is induced when sodium chloride levels surpass the concentration in the saliva. [6]
Beyond β-glucosidases expressed in human tissues, bacterial β-glucosidases are also found in human saliva and inside the intestine produced by the bacterial microbiota of the mouth and gastro-intestinal tract, with various implications to normal human health, drug and hormone metabolism, and involvement in certain diseases.
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