Lipase enzyme in human body

Lipases (triacylglycerol acyl hydrolases) are water-soluble enzyme catalyzing hydrolysis of lipids in food, thereby breaking down fats into glycerol and free fatty acids, so they can be absorbed in the intestines. Lipase is produced in the pancreas, mouth, and stomach.

Lipases, together with amylases and proteases, constitute the three major known digestive enzymes. Its function is to digest fats and lipids, helping to maintain correct gallbladder function.

The three different types of lipases are:
*Pharyngeal lipase, which is produced in the mouth and is most active in the stomach. It is an enzyme secreted by the acinar cells of the sublingual gland that aids lipid digestion. Although found in saliva, it plays only a minimal role in breaking down lipids in the mouth.

*Hepatic lipase, which is produced by the liver and regulates the level of fats (lipids) in the blood. It is a multifunctional protein that modulates lipoprotein metabolism and atherosclerosis. Hepatic lipase functions as a lipase and as a ligand that facilitates lipoprotein uptake by cell surface receptors and proteoglycans.

*Pancreatic lipase, which is produced by the pancreas and released into the beginning of the small intestine (duodenum) to continue the digestion of fats.

Most people produce enough pancreatic lipase, but people with cystic fibrosis, Crohn disease, and celiac disease may not have enough lipase to get the nutrition they need from food.
Lipase enzyme in human body

Histamine formation in food

Bacteria used to ferment foods contain enzymes, which decarboxylate amino acids to amines. Histamine in formed in food stuffs by the enzymatic decarboxylation of L-histidine by histidine decarboxylase produced the growth of certain bacteria.

L-histidine occurs in the bound form in proteins, but it is also present as the free amino acid in relatively high concentration in the tissues of certain fish e.g. tuna and mackerel.

Histidine decarboyxlase is found in some bacterial species. These include various species of Enterobacteriaceae, Clostridium, Vibrio, Photobacterium, and Lactobacillus.

The presence of most of the bacteria is often the result of unacceptable food-handling and hygienic practices.

Histamine, tyramine, and other amines such as putrescine, tryptamine, and cadaverine have been found in a variety of fermented foods including cheeses, meats, vegetables, fish products, and Oriental foods.
Histamine formation in food