Analysis of the presence of activity salivary alpha-amylase enzyme in dogs

• Autor(a) principal: Silva, Anne Karoline Mendes da
• Data de Publicação: 2020
• Outros Autores: Oliveira, Natan Dias de, Sousa, Elber Gomes, Bernis, Valéria Magro Octaviano, Bernis Filho, Walter Octaviano
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Caderno de Ciências Agrárias (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/25948
• topic: Amido; Atividade enzimática; Saliva; Ciência Animal; Enzymatic activity; Saliva; Starch; Animal science

Alpha-amylase is an enzyme united to calcium that initiates the digestion of carbohydrates in the oral cavity as well as in oral vestibule. In animals, alpha-amylase is secreted by the pancreatic tissue of all vertebrates and  by the salivar glands of some. However, it is observed that studies on the presence of alpha-amylase activity in the saliva of dogs are scarce and contradictory between literatures. Accordingly, the aim of this investigation was to identify the presence of alpha-amylase enzyme in dogs. The protocol used to determine the enzyme was described in the specific colorimetric kit and adapted, being used as a basis the modified colorimetric. In this methodology, a reagent kit was used to determine amylase activity, where the saliva sample was incubated with starch substrate and heated to a temperature of 38,9°C, to simulate a dogs average body temperature. By adding the iodine solution, the non-hydrolyzed starch acquires a blue color that decreases proportionally to the enzymatic activity, being compared with a control. With the results obtained from this research, it is possible to conclude that, when performing the laboratory analysis of the samples collected, it was possible to observe that there is no significant presence of alpha-amylase in the saliva of dogs that is capable of hydrolyzing starch.