THE EFFECT OF THE PRIMARY DECOMPOSITION OF CARBOHYDRATES IN THE STOMACH ON PROTEIN HYDROLYSIS
Keywords:
so'lak amilazasi, pepsin, uglevodlar gidrolizi, oqsil hazmi, dekstrinlar, maltoza, oshqozon-ichak fermentlari, klinik tadqiqot, biokimyoAbstract
The article examines the primary breakdown of carbohydrates in the oral cavity by salivary α-amylase (EC 3.2.1.1) and its effect on the efficiency of protein hydrolysis in the stomach. The study was conducted clinically with 32 healthy volunteers aged 18–25 years. The proteolytic activity of pepsin (EC 3.4.23.1) was measured spectrophotometrically using Anson's modified method. The results showed that dextrins and maltose, formed under the action of salivary α-amylase and entering the stomach, increase pepsin activity by an average of 15.4% (p<0.05). This interaction mechanism reflects an important biochemical connection that ensures the integrity of the digestive process and has practical significance in dietetics, gastroenterology, and therapeutic nutrition.
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