lipase

lipase /lip·ase/ (li´pās) (lip´ās) any enzyme that catalyzes the cleavage of a fatty acid anion from a triglyceride or phospholipid.

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lip·ase (lps, lps)

n.

Any of a group of lipolytic enzymes that cleave a fatty acid residue from the glycerol residue in a neutral fat or a phospholipid.

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Lipase

A fat-splitting enzyme found in pancreatic juice, blood, and many tissues.

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lipase

[lī′pās, lip′ās]

Etymology: Gk, lipos, fat; Fr, diastase, enzyme

any of several enzymes produced by the organs of the digestive system that catalyze the breakdown of lipids through the hydrolysis of the linkages between fatty acids and glycerol in triglycerides and phospholipids. Normal blood levels of lipase range from 0 to 110 U/L. See also fat, fatty acid, glycerol, phospholipid, triglyceride.

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lipase,

n a fat-splitting or lipolytic enzyme.

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lipase

fat-splitting enzyme; abbreviated LPS. Any enzyme that catalyzes the splitting of fats into glycerol and fatty acids. The two important sources in the body are the pancreas and the intestinal mucosa. Measurement of the serum levels of lipase is an important diagnostic test for acute and chronic pancreatitis. See also pancreatic lipase.

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triglyceride lipase

see triacylglycerol lipase.

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monoacylglycerol hydrolase, lipase

enzyme catalyzing the final hydrolytic removal of a fatty acid from monoacylglycerol releasing glycerol into the bloodstream; present in adipose tissue.