Hydrolysis Characteristics of Bovine Milk Fat and Monoacid Triglycerides Mediated by Pregastric Lipase from Goats and Kids

Abstract

Commercial extracts from oro-pharyngeal tissues of goats and kids have been used as the source of pregastric lipase and have been processed to yield partially purified samples of the primary pregastric lipase. The activity of these lipases against tributyrylglycerol has been determined over a range of pH and temperatures. Optimum pH conditions for pregastric lipase ranged from pH 5.6 to 6.5 for goats and from pH 5.5 to 6.2 for kids, respectively; the optimum temperature ranged from 43 to 60 degrees C. Optima for kid lipase extended slightly below pH 5.5 and higher than 60 degrees C; which were the limits of the test conditions. The enzymes were also used as catalysts for the hydrolysis of monoacid triglycerides (C4:0 to C12:0) at 40 degrees C and pH 6.5; activity was maximum against tributyrylglycerol (C4:0). Values for the Michaelis-Menten constant, increased as carbon chain length of the carboxylic moiety on the triglycerides increased, but values were identical for pregastric lipases of both goats and kids. Anhydrous milk fat was hydrolyzed by the commercial extracts of pregastric lipases of goats and kids, and the resulting profiles for free fatty acids were very similar to one another and to the corresponding profile for a commercial sample of Parmesan cheese. There appear to be no significant differences in activity between the enzyme preparations from goats and kids.

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

“…Cheese samples were presented as 1.5 cm thick × 1.5 cm wide × 5-8 cm long portions, with the rinds cut away. Two portions per sample were served, one to evaluate texture and the other to evaluate odour and flavour [45]. The serving temperature was 16-18 °C [18].…”

Chemoprevention of rat hepatocarcinogenesis with histone deacetylase inhibitors: Efficacy of tributyrin, a butyric acid prodrug

“…Despite BA antineoplastic potential against leukemia and colon cancer, 6,7 its short half-life 7 is a great limitation for therapeutical application. 8 Tributyrin (TB), a prodrug of BA present in milk fat and honey, 9,10 has more favorable pharmacokinetic properties and is better tolerated orally when compared to BA. 11 This prodrug is cleaved by lipases into BA molecules.…”

Determination of lipase activity in cheese using trivalerin as substrate

“…Two cheese samples were selected on account of their presumed lipase content: a commercial sample of blue cheese that should contain a very active lipase produced by Penicillium spp. (which has a broad specificity for fatty acids of various chain lengths; Gripon, 1993), and an Idiazabal cheese manufactured with commercial pregastric lipase with a marked specificity for short-chain fatty acids (Lai, Mackenzie, O'Connor, & Turner, 1997). As it can be seen in Table 1, trivalerin gave the best results of the 3 substrates with both types of cheese.…”