Canadian Society for Medical Laboratory Science (CSMLS) Practice Exam

Which enzyme is involved in breaking down starches into sugars?

1. Lactase

2. Amylase

3. Pepsin

4. Trypsin

The correct answer is: Amylase

Amylase is the enzyme specifically responsible for breaking down starches into simpler sugars, primarily glucose. It achieves this by hydrolyzing the glycosidic bonds in starch molecules, facilitating their conversion into maltose and other small carbohydrates. This process is vital as starch, a polysaccharide, serves as an important energy source in many diets. In the human body, amylase is present in saliva (salivary amylase) as well as in the pancreas (pancreatic amylase), highlighting its crucial role at both the initial stages of digestion and throughout the digestive tract. The presence of amylase allows for the effective digestion of starch-rich foods, making it essential for proper metabolic function. Lactase is involved in the breakdown of lactose, the sugar found in milk, while pepsin and trypsin are proteolytic enzymes that function in protein digestion. Thus, understanding the unique roles of these enzymes emphasizes the importance of amylase in carbohydrate metabolism.