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Amylases are enzymes that catalyze the hydrolysis of polysaccharides such as starch or glycogen into simple sugars: dextrins, oligosaccharides and monosaccharides, maltose, and glucose. They are produced in the pancreas and salivary glands. There are amylases of vegetable or microbial origin (Bacillus subtilis, Aspergillus oryzae and barley malt). They are used in the baking, brewing and fermentation industries and in medicine for their putative anti-inflammatory activity of the respiratory tract and local oedema. Pancreatin and pancrelipase have amylase activity. Oral administration.
At the date of the last update we did not find any published data on its excretion in breast milk.
La amilasa actúa localmente en el tracto gastrointestinal y no se absorbe en cantidades significativas.
Its high molecular weight and poor intestinal absorption make it highly unlikely a significant passage to the milk.
La leche materna contiene amilasa. (Dewit 1990, Hegardt 1984, Lindberg 1982)