This is a AMY1 news story, published by University at Buffalo, that relates primarily to the University of Connecticut Health Center news.
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more amylase genesUniversity at Buffalo
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83% Informative
Amylase gene allows us to begin breaking down complex carbohydrate starch in the mouth, providing the first step in metabolizing starchy foods like bread and pasta.
Early duplications of this gene set the stage for the wide genetic variation that still exists today .
European farmers saw a surge in the average number of AMY1 copies over 4,000 years .
AMY1 copy number variation presents an exciting opportunity to explore its impact on metabolic health and uncover the mechanisms involved in starch digestion and glucose metabolism.
Future research could reveal its precise effects and timing of selection, providing critical insights into genetics, nutrition and health.
The research, a collaboration with the University of Connecticut Health Center , was supported by the National Science Foundation .
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