Relationship of secretary activities of salivian amylase and gastromes in human

Introduction. The gastrointestinal tract is a single integral system, where the activities of the higher and lower departments are functionally interconnected [3,6]. The salivary glands, being at the beginning of the digestive system, subtly react with the amount and quality of the secretion to the slightest shifts in the external and internal environment of the body.

A number of studies are devoted to the study of the relationship of the salivary glands with the stomach, pancreas, thyroid and parathyroid glands, adrenal cortex and pituitary gland, sex glands [1,8].

The environment directly and indirectly affects human health. The body can function normally only in a certain range of values of the external and internal environment [4,7].

Enzymes are an extensive group of biocatalysts that play a colossal role in the life of animals, plants and microorganisms. A variety of enzymes ensure the rapid flow of a huge number of chemical reactions in the body.

The breakdown of starch (and glycogen) begins in the mouth under the action of salivary amylase.

The content of amylase in saliva varies from person to person; therefore, saliva takes different time to digest the same amount of starch. Therefore, for research I took the saliva of one person [2,5].

Therefore, recently, the study of the effect of acute and chronic physical exertion on the functional state of various parts of the digestive system has become an urgent problem in modern gastroenterology [5,7].

In experiments on animals, it was found that a change in the functional state of the salivary glands affects the secretory activity of the stomach. The regulatory role of biologically active substances in the composition of saliva in the secretory activity of the stomach has been proven.

Unfortunately, there are practically no works concerning the study of the ratio of the secretory activity of the salivary and gastric glands in humans under conditions of relative muscular rest and under the influence of physical exertion.

In this regard, it is of particular interest to study the effect of muscle loads of various volumes and durations on the ratio of the secretory activity of the salivary and gastric glands. This is especially important for the development of an optimal training regime, as well as for a more rational use of physical activity for a preventive purpose.

Materials and research methods. We began our research by conducting a questionnaire survey on issues of interest to us among students in grades 10-11. 75 people took part in the survey.

Research results. The research results allow characterizing the peculiarities of the ratio of the secretory activity of the salivary and gastric glands in individuals with different levels of daily physical activity and some aspects of their neurohumoral regulation under conditions of muscular rest and after performing a dosed bicycle-ergometric load.

The close correlations found in the course of the study between the volume of gastric juice and the volume of mixed saliva, between the pH of the gastric juice and the pH of mixed saliva, make it possible to judge the nature of the ratio of the secretory function of the gastric and salivary glands in a healthy person.

The studies carried out supplement the information on the specificity of the ratio of secretory activity and the adaptive capabilities of the salivary and gastric glands under the action of muscle tension.

The results of the conducted studies allow us to recommend, when assessing the functional state of the salivary and gastric glands, to take into account the level and specificity of daily physical activity.

According to the survey data, we see that students do not associate the activity of the enzyme amylase with nutrition. At the same time, 68 out of 75 students give an affirmative answer to the question about the effect of nutrition on the activity of the amylase enzyme. Also, 53 students claim that the amylase enzyme is more active in non-smokers. To question 3 about the effect of antibiotic use on enzyme activity, 24 students answered that antibiotic use affects enzyme activity. On the last question about the knowledge of the effect of a decrease in enzyme activity on the health of 28 students, she gave a positive answer.

a -amylase is an enzyme that hydrolytically cleaves polysaccharides (starch, glycogen, amylose and other products containing three or more glucose residues) to dextrins and maltose.

The function of amylase is to break down starch into simpler forms -oligosaccharides. Cleavage begins already in the oral cavity, since amylase is part of saliva, and then, in the gastrointestinal tract, where most of it is synthesized by the pancreas. Since starch molecules, due to the complexity of their structure, cannot be absorbed in the intestinal loops, the quality of assimilation of food carbohydrates depends on the action of amylase.

Human blood plasma contains two types of alpha-amylases: pancreatic (P-type) produced by the pancreas (pancreatic amylase) and salivary (S-type) produced by the salivary glands. There are several isoforms in each of these types of amylases.

Based on the results obtained, salivary amylase activates the functions of the digestive system and prevents a number of diseases associated with this problem.

Nicotine, ethyl alcohol and antibiotics reduce the activity of the amylase enzyme and is an inhibitor.

Cl ions activate amylase, table salt (sodium chloride) increases amylase activity and is an activator. NaCl is an activator for salivary amylase. Now it becomes clear why adding salt to food is a culinary technique that not only improves the palatability of food, but also aids in the digestion of complex carbohydrates in the mouth.

Copper sulfate has a depressing effect on the activity of this enzyme. All salts of heavy metals, such as copper sulfate (copper sulfate), reduce the activity of the enzyme and cause protein denaturation.

Amylase works in the slightly alkaline environment of the oral cavity, the acidic environment leads to disruption of the enzyme.

Enzymes are characterized by high selectivity to the substrate (specificity). Saliva amylase easily breaks down starch, but does not hydrolyze sucrose.

Different substances have different effects on enzyme activity. Any deviation from the norm can upset the balance in metabolic processes.