What amylin is and what it does
Amylin is a 37-amino-acid peptide hormone made by the beta cells of the pancreas, the same cells that make insulin. It is stored alongside insulin and released together with it when people eat, so blood levels of both rise after a meal and fall between meals [1][3]. People with type 1 diabetes, and many with advanced type 2 diabetes, make too little of both hormones [3]. Amylin is also called islet amyloid polypeptide (IAPP); human amylin tends to clump into fibrils, which is one reason it has never been used as a medicine in its natural form [1].
Amylin's main actions, described in the prescribing information for the first amylin medicine and in reviews of the physiology, are:
- Satiation. Amylin helps end a meal sooner. This effect is fast, and studies in animals point to direct action on the brain, especially the area postrema, a part of the hindbrain that can sense hormones in the blood [2].
- Slower stomach emptying. Amylin slows the rate at which food passes from the stomach into the small intestine, without changing how much of it is eventually absorbed [3].
- Lower glucagon after meals. Amylin suppresses the post-meal rise in glucagon, a hormone that tells the liver to release glucose [3].
Together these effects smooth the rise in blood glucose after eating and reduce how much is eaten. Amylin works through receptors built from the calcitonin receptor paired with a helper protein called RAMP; some newer drugs act on amylin receptors selectively, while others also activate the calcitonin receptor itself [1][20]. That pharmacology is why amylin sits naturally next to GLP-1 in the gut-brain system that regulates appetite, and why researchers have combined the two. For the wider family of meal-related hormones, see The Incretin Effect and Peptide Signaling.
This guide describes research and regulatory status only. It gives no doses or instructions and is not medical advice.
