| Bioactivity | α-Glucosidase, yeast is a carbohydrate-hydrolyzing enzyme that catalyzes the release of α-glucose molecules by hydrolyzing the α-glycosidic bonds at the non-reducing ends of substrates. α-Glucosidase, yeast facilitates the absorption of glucose in the small intestine. Inhibiting α-Glucosidase, yeast is an effective method for managing non-insulin-dependent diabetes mellitus (NIDDM). Additionally, α-Glucosidase, yeast can be used to detect the activity of α-amylase and pancreatic α-amylase[1][2]. |
| CAS | 9001-42-7 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
| Reference | [1]. Kumar S, et al. α-glucosidase inhibitors from plants: A natural approach to treat diabetes. Pharmacogn Rev. 2011 Jan;5(9):19-29. [2]. van de Laar FA, et al. Alpha-glucosidase inhibitors for patients with type 2 diabetes: results from a Cochrane systematic review and meta-analysis. Diabetes Care. 2005 Jan;28(1):154-63. |