Maltase is an enzyme that converts complex sugar found in malt and grains into glucose. Maltase is found in plants, bacteria and yeast. In humans and other vertebrates, it is thought to be synthesised by cells of the mucous membrane lining the intestinal wall.
During digestion, starch is partially transformed into maltose by the pancreatic or salivary enzymes called amylase. Then maltase, secreted by the intestine, converts maltose into glucose.
The glucose is then utilised as energy for bodily functions and excess is stored in the liver as glycogen (animal starch) for later use when required. Although maltose and glucose can be a quick source of calories, especially for athletes, and is sometimes used in infant formula to aid digestion, excessive amounts can lead to diabetes, obesity and related health disorders.
Maltase enzymes can become lowered in the body through poor diet, antibiotics and other medications.
Natural sources of maltose and maltase
- Bananas
- Barley
- Brewers’ yeast
- Green plants
- Honey
- Mushrooms
- Pears
- Rice
- Sugar beet leaves
- Sugar cane
- Sweet potato (cooked)
Maltase deficiency
A lack of maltase causes Pompe disease, a rare genetic disorder that leads to a buildup of glycogen in the body’s cells, particularly in the heart and skeletal muscles. This buildup damages tissues and causes progressive muscle weakness and a decline in muscle function, affecting the heart, respiratory muscles and those of the hips, upper legs, shoulders and upper arms.
Symptoms of maltase deficiency
- Bloating
- Diarrhoea
- Flatulence
- Stomach pain
- Nausea
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