lipase

Examples of lipase in the following topics:

• Digestive Processes of the Small Intestine

  • Pancreatic lipase breaks down triglycerides into free fatty acids and monoglycerides.
  • Pancreatic lipase works with the help of the salts from bile secreted by the liver and the gall bladder.
  • Bile salts attach to triglycerides, helping emulsify them, which aids access by pancreatic lipase; the lipase is water-soluble, but the fatty triglycerides are hydrophobic, tending to orient toward each other and away from the watery intestinal surroundings.
  • The bile salts act as the "main man" that holds the triglycerides in the watery surroundings until the lipase can break them into the smaller components that are able to enter the villi for absorption.

• Mechanisms of Chemical Digestion

  • Fats are digested by lipases which hydrolyze the glycerol-fatty acid bonds.
  • Lipases are found in the mouth, the stomach, and the pancreas.
  • However, it can continue to operate on food stored in the fundus of the stomach, and as much as 30% of the fats can be digested by this lipase.
  • Gastric lipase is of little importance in humans.
  • Pancreatic lipase accounts for the majority of fat digestion and operates in conjuction with the bile salts.

• Absorption of Monosaccharides, Amino Acids, Dipeptides, Tripeptides, Lipids, Electrolytes, Vitamins, and Water

  • Pancreatic lipase breaks down triglycerides into free fatty acids and monoglycerides.
  • Pancreatic lipase works with the help of the salts from the bile secreted by the liver and the gall bladder.
  • Bile salts attach to triglycerides to help emulsify them, which aids access by pancreatic lipase.
  • This occurs because the lipase is water-soluble, but the fatty triglycerides are hydrophobic and tend to orient towards each other and away from the watery intestinal surroundings.
  • The bile salts are the "main man" that holds the triglycerides in the watery surroundings until the lipase can break them into the smaller components that are able to enter the villi for absorption.

• Chemical Digestion of Carbohydrates, Proteins, Lipids, and Nucleic Acids

  • Digestion of certain fats begins in the mouth, where lingual lipase breaks down short chain lipids into diglycerides.
  • The presence of fat in the small intestine produces hormones that stimulate the release of pancreatic lipase from the pancreas, and bile from the liver, enabling the breakdown of fats into fatty acids.

• Digestion and Absorption

  • Lipid (fat) digestion begins in the stomach with the aid of lingual lipase and gastric lipase.
  • However, the bulk of lipid digestion occurs in the small intestine due to pancreatic lipase.
  • Emulsification is important for the digestion of lipids because lipases can only efficiently act on the lipids when they are broken into small aggregates.
  • Lipases break down the lipids into fatty acids and glycerides.

• Pancreatic Juice

  • Pancreatic juice is a liquid secreted by the pancreas, which contains a variety of enzymes including trypsinogen, chymotrypsinogen, elastase, carboxypeptidase, pancreatic lipase, nucleases, and amylase.

• Absorptive State

  • This main product of fat digestion is first broken down to fatty acids and glycerol through hydrolysis using lipoprotein lipase.

• Digestive System: Mouth and Stomach

  • Another enzyme, lipase, is produced by the cells in the tongue.
  • Lingual lipase begins the breakdown of fat components in the food.

• Histology of the Large Intestine

  • These enzymes include peptidases, sucrase, maltase, lactase and intestinal lipase.

• Clostridial and Propionic Acid Fermentation

  • In this phase, complex molecules (carbohydrates, lipids, and proteins) are depolymerized into soluble compounds by hydrolytic enzymes (cellulases, hemicellulases, amylases, lipases and proteases).