Lipid metabolism is one source of energy for the human body. We eat food containing one form of lipids, triacylglycerols. Before starting lipid metyabolism, these fats get broken down into droplets by bile salts.Triacylglycerols can be broken into fatty acids plus glycerol via hydrolysis with the help of the pancreatic lipase enzymen and then get used by cells for energy by breaking down even further. Once the pancreas and cells have enough energy and don’t need to absorb anymore, fatty acids get synthesized back into triacylgleryols. The excess triacylglycerols get stored in adipose tissue. Excess storage leads to weight gain and obesity. The enzyme being tested in this lab is the pancreatic lipase enzyme. It is secreted by the pancreas. In the intestinal tract, it is found breaking down lipids, or dietary …show more content…
The R group is a long carbon chain which is open. The two inhibiting drugs that are of interest are caffeine and alli, also known as orlistat. Caffeine has amine and amide functional groups. They are in two closed cyclic rings connecting each other. This drug may act as an uncompetitive inhibitor; it is not a competitive inhibitor because it does not look siilar to the substrate coconut oil and does not have any same functional groups. The cons of using caffeine is vomiting, digestive distubances, constipation and stomach cramps. The pros of this drug is that is prevents type 2 diabates, decreases fatigue and drowsiness. The other drug, alli, has an ester group. Ester groups and carboxyclic acids are derivatives of each other. Alli also has a long carbon chain attached to it similar to that of coconut oil. The similarities make Alli a competitive inhibitor. The pros of Alli are it helps with weight loss, it prevents type 2 diabeters and it it not addictive. The cons of Alli is it will cause kidney stones and has unpleasant gastrointestinal effects.
Data table 1 Well plate Contents Glucose concentration A 3 drops 5% sucrose + 3 drops distilled water Negative B 3 drops milk+3 drops distilled water Negative C 3 drops 5% sucrose +3 drops lactase Negative D 3 drops milk +3 drops lactase 15+ E 3 drops 20% glucose +3 drops distilled water 110 ++ Questions B. In this exercise, five reactions were performed. Of those reactions, two were negative controls and one was a positive control.
The affects of pH, temperature, and salt concentration on the enzyme lactase were all expected to have an effect on enzymatic activity, compared to an untreated 25oC control. The reactions incubated at 37oC were hypothesized to increase the enzymatic activity, because it is normal human body temperature. This hypothesis was supported by the results. The reaction incubated to 60oC was expected to decrease the enzymatic activity, because it is much higher than normal body temperature, however this hypothesis was not supported. When incubated to 0oC, the reaction rate was hypothesized to decrease, and according to the results the hypothesis was supported. Both in low and high pH, the reaction rate was hypothesized to decrease, which was also supported by the results. Lastly, the reaction rate was hypothesized to decrease in a higher salt concentration, which was also supported by the results.
“Enzymes are proteins that have catalytic functions” [1], “that speed up or slow down reactions”[2], “indispensable to maintenance and activity of life”[1]. They are each very specific, and will only work when a particular substrate fits in their active site. An active site is “a region on the surface of an enzyme where the substrate binds, and where the reaction occurs”[2].
In biology class, we were learning about enzymes. Enzymes are proteins that help catalyze chemical reactions in our bodies. In the lab, we were testing the relationship between the enzyme catalase and the rate of a chemical reaction. We predicted that if there was a higher percentage of enzyme concentration, then the rate of chemical reaction would increase or it would take less time. We placed 1 ml of hydrogen peroxide into four depressions. Underneath the first depression, we place 1 ml of 100% catalase and make 50% dilution with 0.5 ml of water. We take 50% of that solution and dilute with 0.5 ml of water and we repeat it two more times. there were four depressions filled with catalase: 100%, 50%, 25% , 12.5 % with the last three diluted
... the enzyme, as the shape of the lipase may be altered and the lipid molecules may not be able to bind to them and form a reaction. Therefore, I will ensure that the temperature is constant throughout the experiment to gain valid and reliable results with minimal anomalous results
Digestion of fats begins in the mouth by the enzyme lipase. The lipase helps make the food easier to swallow. It helps break down the fat globules into much smaller emulsion droplets. The emulsion droplets are where the digestion of fat occurs. They help work to digest the triacylglycerol and so does colipase. This protein helps bind and anchor the pancreatic lipase at the surface of the emulsion droplet. The digestion becomes into the monoglycerides and fatty acids. These help form the micelles which transport the poorly soluble monoglycerides and fatty acids to the surface of the enterocyte where they are
When the enzyme amylase comes in contact with the starch molecules, it decreases the energy needed for the chemical reaction that breaks starch down into maltose, a simple sugar. The maltose molecules, or substrate. Fit perfectly into the enzyme’s active site, and thus the activation energy is reduced and the reaction can take place. This won’t work, however, if the enzyme is denatured. Denaturing occurs when either the temperature or pH of the enzyme is changed.
Biochemists want to know as much as possible about the effects and enzyme has on overall reaction rate. Plenty can be established about how an enzyme works simply by measuring how quickly it catalyzes a reaction under a series of different conditions.
Although many individuals are uncertain about the increasing statistics associated with obesity, more than seventy percent of men and virtually sixty-two percent of women within the United States adult population are overweight or obese (Wilmore, Costill, & Kenney). Obesity refers to the condition of having an excessive amount of body fat. If an individual’s amount of body fat becomes too excessive, he/she is at a much greater risk of developing life-altering diseases such as heart failure, hypertension, type II diabetes, cancer, gallbladder disease, osteoarthritis, etc. (Wilmore, et al., 2008).
Lipase is enzymes that speed up the reaction of breaking fat into fatty acids and glycerol. Lipase can be found in different kind of industry. It can be found in dairy industry, by lipase is used to break down the milk fats and give different flavour into the cheese. Those flavour came from when lipase turn fats into fatty acid. Lipase that are use to react is from the microbial that create bacteria. The bacteria that are created will create the lipase to react on product. Another object that are use to create the reaction to make cheese is the mild lipase power that included the lipase inside. The mild lipase will also help speed up the reaction of breaking down fats into fatty acids that can stronger the flavour of the products.
Madar, Sylvia S., & Windelspecht, Michael. (2014). Inquiry into Life, Metabolism: Energy & Enzymes (pp. 104-107). New York: McGraw Hill.
This is likely due to a variety of metabolic adaptations that increase the body’s ability to use fat as a substrate, including the following: “decreased muscle and liver glycogen storage and rate of breakdown, increased gluconeogenesis, increased triacylglycerol storage, and utilization, increased mitochondrial oxidative capacity, increased ketone production, and decrased use of glycolysis-dervied acetyl-CoA” (Fleming et al.,
Lipases are enzymes that break down the fats. Esters formed from glycerol and fatty acids are catalyzed and hydrolyzed by these enzymes. They are used in many biotechnological processes and have applications in food, cosmetics, detergents, pharmaceutical industries and industrial waste management. Numerous efforts have been done to isolate lipase producing microbes. Microbial lipases are commercially important, microbes like bacteria, yeast and fungi produce lipases.
The carbohydrates you eat are converted to glucose. Glucose is the body’s primary source of energy. If your intake of carbohydrates is low, you reach a point where your body draws on another energy source - fat stores. The body burns fat and turns it into a
Other lipase enzymes, such as pancreatic lipases, are secreted into extra cellular spaces where they serve to process dietary lipids into more simple forms that can be more easily absorbed and transported throughout the body.