pankreasamylas

Pankreasamylase, also called pancreatic amylase, is an enzyme produced by the exocrine pancreas. It is secreted into the small intestine as part of pancreatic juice and participates in the digestion of dietary starches by hydrolyzing alpha-1,4-glycosidic bonds to maltose and glucose. The enzyme functions in the duodenum under alkaline conditions, alongside other digestive enzymes.

Biochemical properties: Pancreatic amylase is one of two main human amylases, the other being salivary amylase. It is active in the small intestine and released in large amounts with meals. The enzyme requires calcium ions for stability and operates best at a neutral to slightly alkaline pH.

Clinical relevance: Serum amylase measurement is widely used as a diagnostic marker for pancreatic disorders, especially acute pancreatitis. Amylase levels typically rise within hours of onset, peak around 24 hours, and return to normal within several days. Elevated amylase can also occur with salivary gland disease, macroamylasemia, renal failure, perforated ulcers, ectopic pregnancy, and other conditions. Distinguishing pancreatic from salivary amylase can involve isoenzyme analysis or urinary amylase testing.

Medical considerations: In chronic pancreatitis, pancreatic exocrine insufficiency may occur with normal or only mildly elevated amylase levels. Amylase testing is often complemented by lipase testing, since lipase is more specific for pancreatic inflammation. Interpretation should consider timing, renal function, and possible nonpancreatic sources of amylase.