Lipase is an enzyme and belongs to the class of hydrolase. Lipase is produced in the pancreas, mouth, and stomach. It catalyzes the hydrolysis of triglycerides to glycerol and free fatty acids. The body uses lipase to break down fats in food so they can be absorbed in the intestines.
Lipases are widely employed to catalyze hydrolysis, alcoholysis, esterification, interesterification, acidolysis and transesterification of carboxylic esters. Their unique characteristics include substrate specificity, stereospecificity, regioselectivity and ability to catalyze a heterogeneous reaction at the interface of water soluble and water insoluble systems. Lipases are used as flavor and aroma constituents in the food industry, to produce valuable oleo chemical species for diesel engines, as additives in cosmetic formulations, to remove the pitch from pulp produced in the paper industry, for the hydrolysis of milk fat in the dairy industry, to remove non-cellulosic impurities from raw cotton before further processing into dyed and finished products, for the drug formulations in the pharmaceutical industry, and to remove subcutaneous fat in the leather industry. Lipases are also used to diagnose pancreatitis in patients. Clinically lipases help a person who has cystic fibrosis, Alzheimer's disease, atherosclerosis and act as a candidate target for cancer prevention and therapy. Lipases are also used to treat obesity in recent years.
[1] http://www.umm.edu/health/medical/altmed/supplement/lipase
[2] Tianwei Tan, Jike Lu, Kaili Nie, Li Deng, Fang Wang (2010) Biodiesel production with immobilized lipase: A reveiw, 28, 628-634
[3] G. D. Haki, S. K. Rakshit (2003) Developments in industrially important thermostable enzymes: a rview, 89, 17-34
[4] Jack M. Goldberg (1976) Diagnostic use of pancreatic lipase determination by radial enzyme diffusion, and design of a routine pancreatic profile, 22, 638-642
[5] H. Loli, SK. Narwal, NK. Saun, R. Gupta (2015) Lipases in medicine: an overview, 15, 1209-1216
Produced by the controlled fermentation of Candida rugosa as an
off-white to tan powder. Soluble in water but practically insoluble
in alcohol, chloroform or ether. The major active principle is lipase,
IUB No. 3.1.1.3, CAS No. 9001-62-1.
Produced by the controlled fermentation of Aspergillus niger var.
as an off-white to tan amorphous powder. Soluble in water (the
solution is usually light yellow), but practically insoluble in alco hol, chloroform or ether. The major active principle is lipase, IUB
No. 3.1.1.3, CAS No. 9001-62-1.
Produced by the controlled fermentation of Aspergillus oryzae var.
as an off-white to tan amorphous powder or a liquid. Soluble in
water (the solution is usually light yellow), but practically insol uble in alcohol, chloroform or ether. The major active principle is
lipase, IUB No. 3.1.1.3, CAS No. 9001-62-1.
Lipase is obtained from two primary sources: (1) the edible fore stomach tissue of calves, kids, or lambs and; (2 ) animal pancreatic
tissue. It is produced as purified edible tissue preparations or as
aqueous extracts. It is dispersible in water and insoluble in alcohol.
The major active principle is lipase, IUB No. 3.1.1.3, CAS No. 9001-62-1.
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).
Lipase, is used as a catalyst in the preparation of biodiesels?and in the preparation of esters of chiral epoxy alcohols.?Lipases are used industrially for the resolution of chiral compounds and the transesterification production of biodiesel.
Trans fatty acids (TFAs) are fatty acids with at least one double bond in (E)-
configuration. The consumption of TFAs increases the risk of coronary heart
diseases. Thus, their concentrations in lipid-containing products should be reduced
[87]. Naturally, TFAs occur in small amounts in meat and milk of ruminants, but
the most significant concentrations of TFAs develop during partial hydrogenation
and deodorization of fats [88]. The formation of TFAs during fat hardening can be
avoided by lipase catalyzed transesterification to increase the slip melting points of
fats.
For enzymatic transesterification between different lipids, triacylglycerol lipases
(triacylglycerol acylhydrolase, EC 3.1.1.3) acting on the SN1 and SN3 positions
of the triglyceride are used. Various lipases have been applied for the
production of table margarine out of fat-oil blends. Lipases of the ascomycetes
Thermomyces lanuginosa and Rhizomucor miehei, as well as a lipase of the proteobacterium
Pseudomonas sp., were used for transesterification of fat blends
consisting of palm stearin and vegetable oil. Fully hydrogenated oils in
blends with vegetable oils also have been used. In all studies, an increase of
the slip melting points and the solid fat content was achieved in the fat-oil blend,
thus indicating an alternative method for fat hardening via hydrogenation.
lipase: An enzyme secreted by thepancreas and the glands of the smallintestine of vertebrates that catalysesthe breakdown of fats into fatty acidsand glycerol.
Pancrelipase (Cotazym) has agreater lipolytic action than other pancreatic enzyme preparations.Hence, it is used to help control steatorrhea and inother conditions in which pancreatic insufficiency impairsthe digestion of fats in the diet.
Flammability and Explosibility
Not classified
Amano lipase M is capable of catalyzing Michael addition of pyrimidine with disaccharide acrylates in organic media.
