Modulating the Glycemic Response: A Kinetic Investigation of Salivary Amylase Activity and the Inhibitory Effects of Camellia sinensis (Green Tea) in Pineville, LA

Abstract

Enzymes serve as indispensable biological catalysts, facilitating metabolic pathways by lowering activation energy. This study quantifies the kinematics of salivary amylase, focusing on the influence of substrate concentration, pH, and natural inhibitors. Utilizing a starch-iodine colorimetric assay, enzyme activity was monitored at a physiological temperature of 37°C. Results indicated a direct correlation between substrate concentration and reaction rate, with optimal catalytic efficiency observed at pH 7.0. Furthermore, the introduction of green tea (Camellia sinensis) extracts significantly reduced the reaction rate (1.71 X 10^-5\ g/mL/s) compared to the control (3.7 X10^-5\ g/mL/s).