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Amylase inhibitors are also known as starch blockers because they contain substances that prevent dietary starches from being absorbed by the body.

# Nonproteinaceous inhibitors- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and therefore bind to a-amylase catalytic sites.

# '''''Nonproteinaceous inhibitors'''''- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and therefore bind to a-amylase catalytic sites.

# Cereal-type a-amylase inhibitors- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal flour. The bifunctional a-amylase/trypsin inhibitor is another prototype of the cereal inhibitor family. This inhibitor is a stable monomer of 122 amino acids with five disulfide bonds, which is resistant to urea, guanidine hydrochloride and thermal denaturation.

# '''''Cereal-type a-amylase inhibitors'''''- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal flour. The bifunctional a-amylase/trypsin inhibitor is another prototype of the cereal inhibitor family. This inhibitor is a stable monomer of 122 amino acids with five disulfide bonds, which is resistant to urea, guanidine hydrochloride and thermal denaturation.

Sandbox Reserved 459: Difference between revisions

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 Amylase inhibitors are also known as starch blockers because they contain substances that prevent dietary starches from being absorbed by the body.
-# Nonproteinaceous inhibitors- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and therefore bind to a-amylase catalytic sites.
+# '''''Nonproteinaceous inhibitors'''''- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and therefore bind to a-amylase catalytic sites.
-# Cereal-type a-amylase inhibitors- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal  flour. The bifunctional a-amylase/trypsin inhibitor is another prototype of the cereal inhibitor family. This inhibitor is a stable monomer of 122 amino acids with five disulfide bonds, which is resistant to urea, guanidine hydrochloride and thermal denaturation.
+# '''''Cereal-type a-amylase inhibitors'''''- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal  flour. The bifunctional a-amylase/trypsin inhibitor is another prototype of the cereal inhibitor family. This inhibitor is a stable monomer of 122 amino acids with five disulfide bonds, which is resistant to urea, guanidine hydrochloride and thermal denaturation.