Lipase

Lipase is actually a dietary enzyme and its main purpose is to enhance the breakdown of fat during the process of food digestion. Lipase is produced by the pancreas and together with insulin and glucagon it is of utmost importance for the proper sugar metabolism in the human bloodstream.
Lipase is very important for the digestion of fat, sugar metabolism and the digestion of various different types of nutrients in the intestines. It is also beneficial in mobilizing the fatty acids and providing calories on a regular daily basis.
Lipase hydrolyzes lipids, the ester bonds in triglycerides, to form fatty acids and glycerol. While too much fat in our diet can cause severe health conditions. Some fat is absolutely required. All cell membranes and other structures are made up of lipids, thus an adequate supply of essential fatty acids in the diet are important to ensure viable cells.
As important as limiting your fat intake, it is equally or more important to ensure that you properly digest the fat you do eat. If fats (lipids) are not properly broken down before they are absorbed, some health consequences may occur.
Incomplete digestion of fat allows fat to coat food particles and therefore interferes with the break – down of other food components such as protein and carbohydrates. Normal digestion of dietary fat is accomplished by lipases with the assistance of bile, which is produced by the liver and normally supplied by way of the gallbladder. The function of bile is to bring ingested fats into emulsion to facilitate the work of the lipases.
The importance of Lipase: Fats require special digestive action before absorption because the end products must be carried in a water medium (blood and lymph) in which fats are not soluble. Lipase is the primary digestant used to split fats into fatty acids and glycerol. Although little actual fat digestion occurs in the stomach, gastric lipase does digest already emulsified fats such as in egg yolk and cream.
Emulsification is the real key to the proper digestion of fats. The large fat molecule presents comparatively small surfaces for the lipase to work on, so the process of emulsification by the action of bile produced by the liver is necessary. Bile breaks down the large fat molecule to tiny droplets which provide lipase with an enormously increased surface to work on. This action takes place in the small intestine and the lipase involved here is a part of the pancreatic secretion.

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