I found that many researchers use amylase and lipase from the porcine pancreas to research the inhibitory activity of those natural extracts. Why they choose amylase and lipase from the porcine pancreas, or how can I prove that amylase and lipase from the porcine pancreas and amylase and lipase from the human pancreas are similar or the same?
Porcine pancreatic alpha-amylase (PPA) was allowed to react with herbal extracts containing rosmarinic acid (RA) and purified RA. The derivatized enzyme-phytochemical mixtures obtained were characterized for residual amylase activity. These in vitro experiments showed that the amylase activity was inhibited in the presence of these phytochemicals. The extent of amylase inhibition correlated with increased concentration of RA. RA-containing oregano extracts yielded higher than expected amylase inhibition than similar amount of purified RA, suggesting that other phenolic compounds or phenolic synergies may contribute to additional amylase inhibitory activity. The significance of food-grade, plant-based amylase inhibitors for modulation of diabetes mellitus and other oxidation-linked diseases is hypothesized and discussed.
This is an interesting insigh. Research on the similarities of these enzymes from various sources (principally Bovine, porcine and human) along with their activities have been done decay ago. So you do not need to do research or prove something. The relative sensitivity of the enzymes to the known inhibitors is also know.
Back to your question, the similarity between porcine and human for both enzymes is astonishing. If you have access to the enzymes of human source , by all means use them. They are not cheap however and the porcine source from Sigma Or other suppliers is very cheap and does the job.For in vitro screening, I would not be concerned about the minor difference between human and porcine.
Solomon's answer is exactly right but another factor, particularly for alpha amylase, is that it is available in purified form and sold at a reasonable price. The purity, known structure and molecular weight, makes it ideal for detailed kinetic and mechanistic studies.
Peter Buttetrworth
Pigs and humans are not only both vertebrates, but also omnivorous, making their digestive physiology very similar (unlike, say, cows, which are ruminants). In addition, huge numbers of pigs are slaughtered every day, their inner organs are cheap. For a detailed comparison of enzymes from different sources, check BRENDA.
Because they are very close in composition to the correspondent in humans
Porcine pancreatic alpha-amylase (PPA) was allowed to react with herbal extracts containing rosmarinic acid (RA) and purified RA. The derivatized enzyme-phytochemical mixtures obtained were characterized for residual amylase activity. These in vitro experiments showed that the amylase activity was inhibited in the presence of these phytochemicals. The extent of amylase inhibition correlated with increased concentration of RA. RA-containing oregano extracts yielded higher than expected amylase inhibition than similar amount of purified RA, suggesting that other phenolic compounds or phenolic synergies may contribute to additional amylase inhibitory activity. The significance of food-grade, plant-based amylase inhibitors for modulation of diabetes mellitus and other oxidation-linked diseases is hypothesized and discussed.
Makes biological sense: Plants try to interfere with the metabolism of herbivoric animals to make themselfs undigestible.
We are very similar to pigs in the exocrine pancreatic secretion. This is the main reason I think
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