Amylase, Isoenzymes, Serum
Use
The amylase enzymes are a group of hydrolases that degrade complex carbohydrates (starches) into simple sugars. The pancreas and salivary glands have amylase concentrations that are orders of magnitude greater than any other tissue. These two amylase isoenzymes, pancreatic and salivary, are present in serum and can be measured in physiologic concentrations. Differentiating these isoenzymes is useful where amylase elevations are not from a pancreatic source, helping to determine if hyperamylasemia is due to an increase in salivary or pancreatic amylase. Hyperamylasemia due to salivary amylase may be observed in conditions such as salivary gland disease, chronic alcoholism, postoperative states, lactic acidosis, anorexia nervosa or bulimia, and certain malignant neoplasms.
Special Instructions
Not provided.
Limitations
Amylase results may be elevated in patients with macroamylase, which is complexed with immunoglobulin, preventing its excretion in urine. Total amylase measurement is used for diagnosis and management of pancreatitis and to evaluate pancreatic function, while amylase isoenzyme differentiation is not necessary for these situations.
FDA ApprovedNew York Approved
Methodology
Automated Analyzer (Clinical Chemistry)
Biomarkers
Amylase, Pancreatic
AnalyteAmylase, Salivary
AnalyteAmylase, Total
Analyte
LOINC Codes
- 24333-7 - Amylase Iso3 Pnl SerPl
- 1805-1 - Amylase P SerPl-cCnc
- 1809-3 - Amylase S SerPl-cCnc
- 1798-8 - Amylase SerPl-cCnc
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
1 mL
Minimum Volume
Not provided
Container
Preferred: Serum gel; Acceptable: Red top; Submission: Plastic vial
Collection Instructions
Serum gel tubes should be centrifuged within 2 hours of collection. Red-top tubes should be centrifuged and the serum aliquoted into a plastic vial within 2 hours of collection.
Causes for Rejection
Gross hemolysis
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 7 days |
| Refrigerated | 30 days |
| Frozen | 30 days |