Nomenclature
CAS number: 9001-62-1
Triacylglycerol lipase.
Description and references
An enzyme (or more exactly a group of enzymes)
belonging to the esterases. Hydrolyzes fat (present in ester form,
such as glycerides) yielding fatty acids and glycerol. Catalyzes
digestion. Widely distributed in the plant world, also in molds,
bacteria, milk and milk products, and in animal tissues, especially
in the pancreas. Isoln from castor beans: H. Gibian in Ullmanns Encyklopdie der technischen Chemie, 3rd ed., vol. 7, 406-407 (1956). Purification of pancreatic
lipase: Marchis-Mouren et al., Arch. Biochem. Biophys. 83, 309 (1959). Review
of milk lipases: Chandan, Shahani, J. Dairy
Sci. 47, 471 (1964). Comprehensive reviews:
Wills, Adv. Lipid Res. 3, 197-240 (1965); Desnuelle in The Enzymes vol. 7, P. D. Boyer, Ed. (Academic Press, New York, 3rd
ed., 1972) pp 575-616.
Properties
The optimum temp for enzyme action is between
35° and 37° at pH 5-6. Lipase contains sulfhydryl groups and is inactivated
by substances that inhibit such compds. It is activated by substances
that keep SH groups in the reduced state, such as glutathione, cysteine,
and ascorbic acid. The addition of acid activates lipase preparations.
Castor-oil lipase is activated by sulfuric, oxalic, formic, acetic
and butyric acids. Acetic, salicylic and hydrochloric acids increase
the action of lipase derived from various organs of the pig. Caprylic
and caproic acids increase the action of lipase derived from certain
mold fungi. Almost all organic solvents decrease lipase activity,
petr ether being an exception.Use
To split fats without damaging sensitive constituents,
such as vitamins or unsaturated fatty acids. In food processing for
flavor improvement; in detergents for the improvement of cleaning
action. For review of industrial applications of microbial lipases,
see Seitz,
J. Am. Oil Chem. Soc. 51, 12 (1974).
Therapeutic Category
Digestive enzyme.
Keywords
Digestive Aid; Enzyme; Digestive