FIRST PUBLICATION, JUNE 2013. The Bioscientist. Vol. 1
The Bioscientist. Vol. 1(1):108-113, May, 2013
Available online at http://www.bioscientistjournal.com
Enemchukwu et al., 2013 Page 94
Effects of Temperature, pH and Substrate Concentration on the Kinetics of Salivary Alpha-
Amylase Activity among Cigarette Smokers in Awka, Anambra State, Nigeria.
* Enemchukwu, B.N., Ubaoji, K.I., Igwilo, I.O., Udedi, S.C.
1Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana,
P.M.B.1007, Afikpo, Ebonyi State, Nigeria.
2Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria.
*Correspondence author’s E-mail: firstname.lastname@example.org
ABSTRACT (Download PDF)
Alpha- amylase enzyme was characterized from the saliva samples collected from one hundred healthy
adult smokers and fifty non smokers (control) in order to determine the effects of temperature, pH and
substrate concentration on the kinetics of the enzyme. The analysis of the saliva samples revealed specific
activities ranging from 1.25 to 2.20U/mg for smokers and 1.23 to 2.10U/mg for non smokers, with mean
values of 1.70 ± 0.33U/mg and 1.72 ± 0.30U/mg respectively. The Michaelis constant (Km) values of
3.30 ×10–2 mg/ml and 3.37×10–2mg/ml observed for smokers and non smokers were obtained from the
double reciprocal plot of initial velocity(1/VO) and substrate concentration(1/[S]). Maximum activities
were obtained at an optimum temperature of 40ºC and an apparent pH of 7.0 for both subjects. Therefore,
this prospective study shows that cigarette smoking has no effects on the kinetics of salivary alphaamylase
Keywords: Velocity, Michaelis constant, temperature, enzyme kinetics.
© 2013. Journal of Faculty of Biosciences, Nnamdi Azikiwe University,
P. M. B. 5025 Awka, Nigeria.