Salivary Enzyme Behind Our Carb Cravings May Have Unexpectedly Ancient History – NIH Director's Blog

                   

In today's world our diet is far different from that of prehistoric man and even that of several centuries ago. Modern diets now contain many processed and genetically modified wheats, grains and domesticated animals such as cows, poultry, and pigs.

These foods are altered by freezing, and preservation.  In addition to those alterations they are not fresh, nor eaten immediately after harvesting or processing.

The packaging is often plastic leading to contamination with micro plastic particles.

Studies reveal microplastic particles in water, and in our blood stream. Microplastics are not biologically active and remain for indefinite periods.  It is not yet known what effects this will have on living systems.

Microplastic particles in blood

Microscopy of Intestine. A,B controls. C,D post ingestion of MP

Digestion involves much more than just your stomach. The digestive process that fuels your body begins in your mouth each time you take a bite of food and chew. An enzyme in your saliva, called amylase, then starts to break down complex carbohydrates—or starches found in many fruits, vegetables, and grains—into simpler sugars to give you their sweet flavor followed by a burst of energy.

Amylase is the reason we’re so good at turning starch into calories, but it isn’t the same for everyone. There’s plenty of genetic variation in the number of salivary amylase genes (AMY1) our cells carry and, therefore, in how much of this essential starch-busting enzyme people have. Studies have suggested a link between changes in amylase gene copy numbers over time and both the rise of agriculture and starch-heavy diets. Now a study in Science , supported in part by NIH, suggests that extra copies of AMY1 are not only connected to our ability to effectively digest carbs, but also may be more ancient than previously known, arising even before modern humans split from Neanderthals and long before the advent of farming.

Genomic studies reveal the amylase protein has evolved since paleolithic times.

The new findings come from a research team led by Omer Gokcumen  at The University of Buffalo, NY, and Charles Lee  of The Jackson Laboratory for Genomic Medicine, Farmington, CT.

JAX Farmington, CT

JAX Bar Harbor, ME

This variation in amylase genes would have afforded our ancestors dietary flexibility, allowing them to adapt as diets changed over time. But these discoveries aren’t only fascinating from an evolutionary or historical point of view. They may also lead to new understandings of genetic differences among people today, with potentially important implications for our metabolisms, nutrition, and health.

NIH Director's Blog

Salivary Enzyme Behind Our Carb Cravings May Have Unexpectedly Ancient History – NIH Director's Blog