The Level of Sucrose Intake and the Effect of its High Concentrations on the Activity of the Digestive Enzymes

The monitoring of nutrition among different population groups shows that one of the essential dietary infringements is an excessive intake of sucrose, which is substantially higher than the physiological norms and the evolutionarily established traditional levels. A multidirectional effector effect of sucrose on the enzymes was determined as a result of the studies on the impact of the sucrose’s high concentrations on the activity of the digestive enzymes in vitro. These included studying the effect of the salivary ά-amylase through the amyloclastic method, the effect of the pancreatic lipase through titrimetry, and the effect of the sucrase-isomaltase complex through the glucose level dynamics in simulated environments with the specific concentrations of sucrose under the action of an enzyme. The high concentrations of sucrose reduce the activity of the ά-amylase and the intensity of the starch digestion; activate the pancreatic lipase increasing the intensity of the intestinal fat digestion; lead to the induction of the activity and amount of the intestinal sucrase-isomaltase complex increasing the rate of the sucrose splitting, its hyperglycemic effect, and the risk of the impaired glucose tolerance.