Question

Which of the following enzymes decomposes polysaccharides into maltose? A. Amylase B. Lipase C. Trypsinogen D. Pepsin

Short answer

A. Amylase

Step-by-step solution

Identify the Enzymes

Look at the given options: Amylase, Lipase, Trypsinogen, and Pepsin. These are all enzymes with specific functions in the body.

Understand Each Enzyme's Function

Determine the function of each enzyme: A. Amylase breaks down starches and polysaccharides into simpler sugars like maltose. B. Lipase breaks down lipids (fats) into fatty acids and glycerol. C. Trypsinogen is an inactive precursor that, when activated to trypsin, digests proteins. D. Pepsin digests proteins in the stomach.

Match the Function to the Question

The question asks which enzyme decomposes polysaccharides into maltose. From step 2, it is clear that amylase performs this function.

Choose the Correct Answer

Based on the understanding of the enzyme functions, select Amylase (option A) as the correct answer.

Key concepts

amylase

Amylase is an essential enzyme that breaks down carbohydrates,
specially starch and glycogen, into simple sugars.
It functions by hydrolyzing the α-1,4-glycosidic linkages in polysaccharides.

There are two main types of amylase:

• Alpha-amylase: Found in saliva and the pancreas.
• Beta-amylase: Predominantly found in plants.

In humans, salivary amylase starts the carbohydrate digestion process.
When you eat foods rich in starch, such as rice or bread,
amylase begins breaking them down into maltose in your mouth.
This process continues in the small intestine with the help of pancreatic amylase.
By converting complex polysaccharides into maltose and other simple sugars,
amylase ensures that these can be further digested and absorbed by the body to provide energy.

polysaccharide breakdown

Polysaccharide breakdown is a vital part of the digestive process.
Polysaccharides are long chains of monosaccharides linked by glycosidic bonds.
Common examples include starch, cellulose, and glycogen.

The breakdown process primarily involves hydrolysis, where water molecules
help cleave the glycosidic bonds. Here's a simplified overview:

• Starch is hydrolyzed by amylase into maltose.
• Maltose is then broken down into glucose by maltase.
• Glucose is absorbed into the bloodstream and used for energy.

By breaking down polysaccharides into simpler sugars,
the body can absorb and utilize these smaller molecules.
Without effective polysaccharide breakdown, complex carbohydrates
would not be available to meet the body's energy needs.

digestive enzymes

Digestive enzymes are specialized proteins that facilitate the breakdown of food.
Each type of enzyme targets a specific type of nutrient. Important digestive enzymes include:

• Amylase: Breaks down starch and polysaccharides into simple sugars.
• Protease (e.g., pepsin, trypsin): Breaks down proteins into amino acids.
• Lipase: Breaks down lipids into fatty acids and glycerol.

These enzymes are secreted in different parts of the digestive system:

• Salivary glands produce amylase to begin starch digestion in the mouth.
• The stomach secretes pepsin to start protein digestion.
• The pancreas releases amylase, proteases, and lipase into the small intestine
  for further digestion of carbohydrates, proteins, and fats, respectively.

By breaking down large macromolecules into smaller, absorbable units,
digestive enzymes play a crucial role in maintaining efficient nutrient absorption and utilization
for energy, growth, and cellular repair.