lipase

/luy"pays, lip"ays/, n. Biochem.

any of a class of enzymes that break down fats, produced by the liver, pancreas, and other digestive organs or by certain plants.

[1895-1900; LIP- + -ASE]

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▪ enzyme

      any of a group of fat-splitting enzymes found in the blood, gastric juices, pancreatic secretions, intestinal juices, and adipose tissues. Lipases hydrolyze triglycerides (triglyceride) (fats) into their component fatty acid and glycerol molecules.

      Initial lipase digestion occurs in the lumen (interior) of the small intestine. Bile salts reduce the surface tension of the fat droplets so that the lipases can attack the triglyceride molecules. The fatty acid and glycerol molecules are then taken up into the epithelial cells that line the intestinal wall, where they are resynthesized into triglycerides for transport to muscles and adipose tissues (adipose tissue). At these sites lipases in the bloodstream hydrolyze the triglycerides, and the resulting fatty acids and glycerol are taken up by the cells of these tissues. In the adipose tissues triglycerides are re-formed for storage until the energy needs of the animal increase under conditions of stress or exercise. Lipases in the cells of adipose tissues break down the triglycerides so that fatty acids can reenter the bloodstream for transport to energy-requiring tissues.

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