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1. Soma Biotics Starch includes amylase and amyl pectin and is a plant storage polysaccharide of Starch is composed of the straight-chain glucose polymer amylase (and α-1, 4 glycoside linkages) and the branched glucose polymer amyl pectin (and α-1, 6 glycosidic bonds at a ratio of branched points to 1, 4 glycoside bonds of 1:20; see Fig. 1) (6). Glycogen is the polysaccharide storage molecule found in animal cells and is similar in structure to amyl pectin except for a greater number of branch points in glycogen (6). Initial digestion of these complex carbohydrates begins and salivary α-amylase while still in the mouth. Both salivary and pancreatic α-amylases are endosaccharidases that are specific for internal α-1, 4 glycoside bonds (6). They have no effect on α-1, 6 glycoside bonds or on α-1, 4 bonds of glucose molecules at the branch points or at the ends. The two α-amylases are secreted in active forms and are ∼94% identical in amino acid sequences (4). Salivary α-amylase is deactivated by acid pH so that it remains active in the stomach only as long as it is protected from stomach acid. If trapped andin a large bolus of food inside the stomach, salivary α-amylase can continue to digest complex carbohydrates until the bolus is broken up and exposed to stomach acid. Thus, up to 30–40% of the digestion of complex carbohydrates can take place before the food reaches the small intestine. Diagrams of the structures of the bonds between carbohydrate moieties in dietary disaccharides and polysaccharides. The sugars are linked through glycoside bonds between the carbon of one sugar and a hydroxyl group on another sugar. The bond may be either α or β, depending on its position above or below the plane of the sugar. Inside the small intestine, pancreatic juice enters the lumen through the hepatopancreatic sphincter (sphincter of Odd), and its high bicarbonate concentration begins to neutralize gastric acid. Concomitantly, pancreatic α-amylase reaches the lumen and actively continues to break down complex carbohydrates into maltose, maltotriose (is maltose), disaccharides, larger oligosaccharides, and α-limit dextrin’s (oligosaccharides and branch points) (9). Since did-, tri-, and oligosaccharides result from the hydrolysis of starch by α-amylase, additional digestion is required before the absorption of the monosaccharide breakdown products of starch can occur. These starch hydrolysis products must be further broken down by the disaccharidases found as membrane-spanning enzymes in the plasma membranes of the brush borders of intestinal epithelial cells (entrecotes) (4). Table 1 shows a summary of the major carbohydrates found in food and their typical sources, chemical bonds, brush-border membrane enzymes needed, and final monosaccharide products. http://www.probioticspotency.com/soma-biotix