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Specificity of digestive lipases in hydrolysis of wax esters and triglycerides studied in anchovy and other selected fish
Author(s) -
Patton J. S.,
Nevenzel J. C.,
Benson A. A.
Publication year - 1975
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02532720
Subject(s) - wax , lipolysis , triglyceride , wax ester , lipase , chemistry , hydrolysis , anchovy , fatty acid , glyceride , food science , scomber , biochemistry , mackerel , phospholipid , digestion (alchemy) , chromatography , biology , fish <actinopterygii> , fishery , enzyme , adipose tissue , cholesterol , membrane
Abstract The physiological specificity of fat digestion in several species of marine fish was studied by incubating a variety of synthetic and natural lipid substrates in fish intestinal fluid. Wax ester and triglyceride hydrolyses were studied in vivo and in vitro. In vivo feeding studies showed triglyceride hydrolyses and reesterification in the gut occurred 4 times faster than wax ester metabolism. In vitro comparisons of wax and triglyceride lipolysis always showed triglycerides to be hydrolyzed faster than wax esters; however, wide variation in the ratio occurred among different batches of intestinal juice. Ca. 50% of the 2‐monoglycerides formed in the lipolytic sequence were hydrolyzed. Esters of lipase resistant fatty acids (20∶4 and 20∶5) were cleaved faster than normal fatty acid esters (18∶2 and 18∶3). Two of the species studied, the northern anchovy, Engraulis mordax and the jack mackerel, Trachurus symmetricus , empty lipase(s) into their gall bladders and produce phospholipid‐free bile.