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P-amylase (Pancreatic Amylase)

Analyte: Pancreatic Amylase

Specimen Type: EDTA Plasma

Optimum Volume: 0.5 mL

Stability:

2-8°C -20°C -70°C
1 month N.A.* N.A.*

Reporting units: U/L

Method: Enzymatic

Biological or Clinical Significance:

The α-amylases catalyze the hydrolytic degradation of polymeric carbohydrates such as amylase, amylopectin, and glycogen by cleaving 1,4-α-glucosidic bonds.  In polysaccharides and oligosaccharides, several glycosidic bonds are hydrolyzed simultaneously.  Maltotriose, the smallest such unit, is converted in maltose and glucose, albeit very slowly.

Two types of α-amylases can be distinguished, the pancreatic type (P-type) and the salivary type (S-type).  Whereas the P-type can be attributed almost exclusively to the pancreas and is therefore organ specific, the S-type can originate from a number of sites.  As well as appearing in the salivary glands, it can also be found in tears, sweat, human milk, amniotic fluid, the lungs, testes and epithelium of the fallopian tubes.  Because of the sparsity of specific clinical symptoms of pancreatic diseases, enzymatic determinations are of considerable importance in pancreas diagnostics.  The determination of pancreas-specific α-amylase instead of         total α-amylase is of advantage here.

The determination of pancreatic α-amylase is suitable for the diagnosis and monitoring of acute pancreatitis and acute attacks during chronic pancreatitis.  In terms of clinical sensitivity and specificity, the diagnostic value of pancreatic α-amylase is comparable to that of lipase, the generally recognized pancreas-specific enzyme

Principle of Test Method:

P-amylase is an automated enzymatic assay.

*Please contact PBI for stability information.

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